This cinnamon-scented raisin quick bread will make any kitchen feel cozy. Using no eggs or dairy, this moist bread is perfect for breakfast or with coffee or tea.
Combine the first 3 (dry) ingredients in a mixing bowl and stir together.
Make a well in the center of the flour mixture and pour in the applesauce, maple syrup, vanilla, oil, and enough nondairy milk to make a smooth, stiff batter. Stir until thoroughly mixed, then stir in the raisins.
In a small bowl, combine the cinnamon, sugar, and oil. Stir until the cinnamon and sugar are evenly moistened with the oil.
Sprinkle half the mixture into the batter, then gently fold the batter over. Sprinkle in the rest, then fold the batter gently over again.
Pour the batter into a lightly oiled 9-by 5-by 3-inch loaf pan. Sprinkle with the top with the walnuts if desired.
Bake for 35 to 40 minutes, or until the top is golden brown and crusty, or until a knife inserted into the center tests clean.
When cool enough to handle, carefully remove the bread from the pan, place it on a rack or platter, and allow it to cool until just warm before slicing.