Warm non-dairy milk 1 minute in microwave.

Stir in saffron, cover, and

let steep overnight.

Preheat oven to 350F.

Coat 9- x 5-inch loaf pan with cooking spray.

Transfer saffron mixture to large bowl, straining out saffron threads, if desired.

Whisk in sugar, yogurt, oil, and salt.

Sift in flour, baking soda, and baking powder, and stir until just combined.

Stir in vinegar, vanilla, and rose water.

Fold in raisins.

Spread batter in prepared loaf pan, and bake 40 to 50 minutes, or until toothpick inserted in center comes out clean.

Cool 10 minutes in pan before unmolding onto wire rack to cool completely.