Ranfañote (nut and panela bread)

Instructions

1. Preheat the oven to 170 °C and butter a loaf pan.
2. Grate or crumble the panela, then mix it with the eggs until creamy.
3. Add the melted butter, milk and vanilla, then mix well.
4. Gently whisk in the flour, baking powder, cinnamon and salt.
5. Fold in the crushed nuts (and raisins if you're using them), then pour the batter into the pan.
6. Bake for 40 to 45 minutes, until a knife inserted in the centre comes out dry.
7. Let it cool for 10 minutes before turning it out onto a rack.