When the weather cools off, I love to bake bread, both with baker’s yeast and with a sourdough start, but nothing beats the instant gratification of a quickbread – there’s no rising, no kneading, just stir and cook. We like to make this cinnamon bread in the fall and winter for an easy, inexpensive dessert, but it tastes great for breakfast, too.   This recipe is vegan, and although I use whole wheat flour, just about any flour would work. I also heartily recommend using organically grown ingredients if possible. Vegan Whole Wheat Cinnamon Raisin Quick Bread 1 & 1/2 cups whole wheat flour 3/4 cup brown sugar (if you eat honey, substitute it for the sugar) 1/2 teaspoon baking soda 1 & 1/2 teaspoons baking powder 1/4 teaspoon sea salt 1 & 1/2 teaspoons cinnamon 1 cup quick oats 3/4 cup raisins, soaked in either 1/4 cup apple or …