raisin beet bread

1 loaf — 60 minutes

I present to you a sweet bread that you can have in the morning for breakfast, or as a dessert.

If like my dad you like raisin bread, you will love this sweet raisin beet bread. It's halfway between a cake and bread. Adapted from one of my mom's old cookbook by Margo Oliver les menus de margo oliver.

It's simple to make, and you can replace the raisins with currants or cranberries. If you make my recipe, just be sure to add plenty of raisins on top! I emptied a bag on it, without regret. They'll get super crispy, and will develop a sweet crispy caramelized taste. Was hard to keep myself from picking them off, Devine hates it when I do that.

sweet bread

dried raisins 150 g, total
water 240 ml, warm
vanilla extract 2.5 ml
red beets 2 small, puréed
flax seeds 15 g
water 90 ml
canola oil 60 ml
whole cane sugar 65 g
all purpose flour 270 g
salt 2.5 g
baking powder 7 g