whole wheat cinnamon raisin quick bread

It's no secret, I'm a carb-nut. If it wasn't for my health, I'd probably eat bread for all three meals, seven days a week. There's so many BREADS. So many ways to EAT IT. It's fantastic and horrible all at the same time. My favorite is multigrain with peanut butter, honey, banana, and cinnamon. UGH, I die. 

This morning, I got a mad craving for some carbage and some cinnamon raisin swirl bread sounded like it would just about hit the spot. But I'll let you in on a secret- yeast bread scares the bujeejees out of me. There's too many opportunities for things to go wrong. Not to sound like a perfectionist or anything, but I hate when things go wrong. {not a perfectionist. Pshh shhhht.}

Once I decided there was no way on earth I was going to wait a million hours for some yeast to activate and dough to rise, I remembered this honey wholewheat cranberry nut bread and changed it up a little bit to satisfy my cinnamon raisin craving. That stuff is what my carb-loaded dreams are made of. Homemade bread made in one bowl, in a matter of about 60 minutes and it's vegan? Count me in. Gimme the bread. 

whole wheat cinnamon raisin quick bread {vegan}

3 c. wholewheat flour

1/2 c. oats

2 tsp. baking soda

2 1/2 tsp. cinnamon

1 2/3 c. non-dairy milk

1/3 c. pure honey

2 tbsp. canola oil

1/2 c. raisins

Preheat oven to 350ºF and grease and flour a bread pan. In a large bowl, whisk flour, oats, baking soda, and cinnamon. Add milk, honey, and oil. Stir until just combined. Gently fold in raisins and mix until evenly dispersed. Place dough in prepared pan. Bake for 50-60 minutes or until a skewer inserted comes out clean. Let cool completely before removing from pan and slicing.