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Easy Cinnamon Raisin Bread

Easy Cinnamon Raisin Bread is a no yeast quick loaf, with a delicious brown sugar and cinnamon filling and topping with a sprinkle of raisins.

One of my favourite spices is Cinnamon and this easy Cinnamon Bread has it all. It has become one of our preferred breakfast treats.

Cinnamon Raisin Bread Recipe

Whenever I go to Canada the first thing I buy in the grocery store is a loaf of Cinnamon Raisin Bread. My absolute favourite, toasted with butter and peanut butter. So good.

I am not a big fan of raisins although in bread, bagels or Butter Tarts,  they are perfect.

What I love about this bread is that it is more like a quick loaf, which means no yeast needed. It’s perfect in the morning or I love it in the afternoon with a cup of coffee.

How to make Easy Cinnamon Raisin Bread.

  1. Place raisins in a bowl of boiling water and let them sit for about 15 or 20 minutes.
  2. Cream butter and sugar, then add the egg and combine.
  3. Whisk the dry ingredients together.
  4. Alternately add the dry ingredients with the milk to the creamed mixture.
  5. Mix together some brown sugar and cinnamon, remove a couple of tablespoons of the mixture and toss with the well drained and towel dried raisin.
  6. Spoon half the batter into the prepared loaf pan, sprinkle with the remaining cinnamon sugar mixture, cover with the remaining batter.
  7. Sprinkle with the raisin mixture and then bake. This is delicious warm or let cool and dust with powdered sugar.

Probably one of the most important steps is to soak those raisins in the boiling water. Because if you don’t. Somebody just may break a tooth!

Those raisins become hard as pebbles. Cinnamon Raisin Bread is the perfect breakfast, snack or even dessert quick loaf. Enjoy!

a slice of cinnamon raisin bread

Easy Cinnamon Raisin Bread

Rosemary Molloy
Easy Cinnamon Raisin Bread is a no yeast quick loaf, with a delicious brown sugar and cinnamon filling and topping with a sprinkle of raisins.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 servings
Calories 215 kcal

Ingredients
 
 

Cinnamon Raisin Bread Batter

  • 1/4 cup butter
  • 1 cup sugar
  • 1 egg
  • 1 1/2 cups flour
  • 1 1/4 teaspoon baking powder
  • pinch salt
  • 1/2 cup milk
  • 1/3 cup raisins

TOPPING

  • 1/2 cup + 1 tablespoon packed brown sugar
  • 1 tablespoon cinnamon

Instructions
 

  • Pre-heat oven to 350°, grease and flour a 9 1/2 inch loaf pan.
  • In a medium bowl add boiling water and the raisins.  Let sit for approximately 15-20, then drain and towel dry.
  • TOPPING - In a small bowl mix together the brown sugar and cinnamon.  Remove one tablespoon and toss with the raisins, set aside.
  • Sift the flour, baking powder and salt into a medium size bowl.
  • In a large bowl cream the butter, then add the sugar in three parts, beating between each addition until creamy, then add the egg and continue to beat until light approximately 5 minutes.
  • Add the dry ingredients alternately with the milk to the creamed mixture, combine.
  • Spoon half the batter into the prepared loaf pan and top with the the topping (not the raisins).  Spoon the remaining batter on top and sprinkle with the raisin mixture.  Bake for approximately 40-60 minutes, test for doneness with a toothpick.  Let cool and sprinkle with powdered sugar or eat warm.  Enjoy!

Nutrition

Calories: 215kcal | Carbohydrates: 41g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 24mg | Sodium: 47mg | Potassium: 122mg | Fiber: 1g | Sugar: 26g | Vitamin A: 155IU | Vitamin C: 0.2mg | Calcium: 50mg | Iron: 1mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

 

4 Comments

  1. 1 star
    I copied the recipe a few months ago, EXACTLY as published here. It called for 2 teaspoons of baking powder, and baking for 30-40 minutes. It did not mention soaking the raisins before making the cake.

    I looked here to mention that 30-40 minutes would be insufficient to bake the cake. I looked here and found a fundamentally different recipe.

    I left the cake to bake 60 minutes, but I have no idea how it will come out. Did you not test this recipe before posting? Do I have to check your website every time I use one of your recipes to see what changes might have been made?

    I am livid.

    1. Hi Steve, I am really sorry, it’s because I have two recipes for that bread, I moved one over from my old dessert site. I will be removing the one you linked to because it isn’t the correct one and remaking and posting new photos to the correct one. https://anitalianinmykitchen.com/cinnamon-raisin-quick-bread/.

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