A delightful recipe for Ginger- Raisin Bread

Why not bless your family with some warm Ginger- Raisin Bread on a cold day! This bread has an elegant combination of candied ginger and golden raisins. It's only lightly sweetened and it's got that warming sensation that's great for cold weather.

Ginger- Raisin Bread
2 c. flour (any kind) 1/3 c. oil
1 1/2 t. baking pwdr. 3 eggs
1/2 t. baking soda 2 t. vanilla
1/4 t. salt 1/2 c. Bulgarian buttermilk
1/4 c. chopped crystallized ginger
1/2 c. naturally dried golden raisins
1/4 c. sugar (I used demerara)
1/2 c. brown sugar

Mix first 4 dry ingredients well. Add ginger, raisins, and sugars, stir. Add oil and eggs, mix. Add vanilla and buttermilk and stir until smooth. Pour into greased bread pans (1 large or several small) Bake at 325' F for maybe 20 - 30 min. or so. Until a toothpick comes out clean and the bread "smells" done. Slice butter and enjoy!
Recipe created by Staci Schwarz

27 "She looketh well to the ways of her household, and eateth not the bread of idleness." Proverbs 31:27

Ginger although used as a spice, is also an herb. It's useful for a wide variety of symptoms and is very easy to find. It is warming, stimulating, improves circulation, good for muscle cramps and spasms, good for colds, flu and congestion, antimicrobial, anti-inflammatory, supports healthy menstruation and is also good for gas and tummy upsets. My take on herbs though is to include them in my diet for my health as God gave them for.

²⁹"And God said, Behold, I have given you every herb bearing seed, which is upon the face of all the earth, and every tree, in the which is the fruit of a tree yielding seed; to you it shall be for meat." Genesis 1:29

Though they are healing, herbs are better used to protect your health.  I used 1/4 c. for this recipe, but you could certainly increase that amount. I probably will because we really like ginger. The raisins I used were naturally dried without oils or preservatives. If you use the same, you will get a much better finished product. The taste difference is amazing! You'll want to be careful not to overcook this bread because the eggs will darken it and the bread will have that burnt egg taste. You're going for banana bread texture. I used whole grain flour and demerara sugar, which is very natural, but you can use which ever you've got on hand. In case you haven't heard of it Bulgarian buttermilk is just a better buttermilk, it has a distinct flavor. But again, you can use any buttermilk. I like the moisture buttermilk lends to the finished product. The thicker consistency of this batter is what keeps the ginger and raisins from sinking to the bottom.

It is my prayer that when you use this recipe you and your family will be blessed with warmth and nourishment during these cold winter days.
Staci