Cinnamon Raisin Bread

I really love my sweets, but they don't love me, so I'm constantly trying to come up with healthier versions of my favorite sweet treats. Today I experimented with a healthier version of a yummy loaf of cinnamon raisin bread. The texture came out just the way I wanted it and a slice still warm from the oven was the perfect buddy for my afternoon coffee.

Cinnamon Raisin Bread
Yields 16 servings and each slice is 154 calories

Crumb topping:
1 teaspoon ground Saigon cinnamon
1/3 cup rolled oats
1/3 cup dark brown sugar
1 tablespoon whole wheat flour
Dash of salt
1 tablespoon peanut oil
1/4 cup raisins, soaked for an hour in hot water and drained

Bread:
2 egg whites
1/3 cup granulated sugar
2 cups whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup stevia in the raw
1 can of fat-free evaporated milk
1 tablespoon lemon juice
2 tablespoons peanut oil
1 egg
1 teaspoon vanilla extract
1 teaspoon almond extract

1. Preheat your oven to 350 degrees and grease a 5x7 loaf pan.
2. Combine the cinnamon, brown sugar, oats, flour, and salt. Stir in the oil, followed by the raisins. Set aside.
3. Whip the egg whites to soft peaks, then gradually add the sugar one spoonful at a time while the mixer is running. Whip to stiff peaks and set aside.
4. Whisk together the flour, baking soda, baking powder, salt, and stevia in a large bowl.
5. In a separate bowl, whisk together the milk, lemon juice, peanut oil, egg, and extracts. Stir into the dry ingredients just until combined.
6. Fold the egg whites into the flour mixture, careful not to deflate the eggs.
7. Pour half the batter into the pan and top with half of the oatmeal mixture. Add the rest of the batter and sprinkle the rest of the crumb mixture over the top.
8. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.

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