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.
- Place raisins in a bowl of boiling water and let them sit for about 15 or 20 minutes.
- Cream butter and sugar, then add the egg and combine.
- Whisk the dry ingredients together.
- Alternately add the dry ingredients with the milk to the creamed mixture.
- 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.
- Spoon half the batter into the prepared loaf pan, sprinkle with the remaining cinnamon sugar mixture, cover with the remaining batter.
- 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!
Easy Cinnamon Raisin Bread
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
- 1/2 cup + 1 tablespoon packed brown sugar
- 1 tablespoon cinnamon
- 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!