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Home » Desserts » Muffins & Sweet Breads » Easy Cinnamon Raisin Bread

Easy Cinnamon Raisin Bread

Last Updated November 30, 2020. Published November 30, 2020 By Rosemary 24 Comments

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This Easy Cinnamon Raisin Bread is a fast and simple breakfast bread or snack bread, not too sweet. Perfect for when you want Raisin Bread but no time for a yeast Bread. 

cinnamon raisin bread on a board with 3 slices cut

I have made this recipe quite often, sometimes I really want a slice of a not too sweet bread for breakfast and this one is usually the one I reach for. Especially since it has one of my favourite flavours, yup cinnamon. To tell the truth raisins aren’t exactly my favourite but when you mix them with cinnamon and plop them in a bread or Bagel, that my friend’s is my ultimate breakfast!

How to make it

Soak the raisins in hot water for approximately 15 minutes, drain and dry gently, set aside. In a small bowl mix together cinnamon and brown sugar.

making the topping and soaking the raisins in white bowls

In a medium bowl whisk together the flour, baking powder, salt and drained raisins. In a mixing bowl on medium speed cream the butter, then add the sugar, a little at a time, beating in between additions. Add the egg and beat until light (approximately 5 minutes).

mixing the dry ingredients and creaming the butter

With a wooden spoon or spatula alternately add the milk and the dry ingredients to the creamed butter mixture. Mix gently until combined.

adding the milk and flour to the batter

Spoon half the batter into the pre-pared loaf pan, sprinkle with half the cinnamon/brown sugar mixture, spoon remaining batter on top, sprinkle the remaining cinnamon/brown sugar mixture on top of the batter.

the batter mixed and placing in the loaf pan with the topping

Bake for approximately. Eat warm or room temperature.

the loaf in the pan before and after baking

Why soak raisins?

Because raisins are dry if not soaked then they will absorb the liquid from the batter which will make the baked product less moist and that is not what we want. Therefore soaking raisins before adding them into the recipe will keep this from happening.

What can I substitute for raisins?

If you don’t care for raisins you can either leave them out or substitute them for chopped nuts such as almonds, walnuts or even pecans, or why not add some chocolate chips? Sometimes I will make this loaf with the raisins on top of the loaf rather then in the batter. I mix the drained raisins with the remaining topping then sprinkle on the batter.

A few people have mentioned that the raisin can burn, so it might be a good idea for the last 10-15 minutes of baking to cover the bread with foil and continue baking. There is no need to cover the loaf with foil if placing the raisins in the batter.

cinnamon loaf with 2 slices cut on a wooden board

How to store it?

It best to store the cooled baked bread in an airtight bag, it will keep for up to 2-3 days at room temperature. Anything longer than this and they should be frozen. Freeze the cooled bread in a freezer safe bag or container. You can also freeze individual slices if you prefer. The bread will keep for up to 3 months.

More Delicious Quick Breads

Applesauce Bread

Fresh Strawberry Bread

Streusel Topped Blueberry Bread

Best Homemade Lemon Bread

If you are looking for something fast, easy and delicious for breakfast this weekend why not give this Cinnamon Raisin Sweet Bread a try? Enjoy!

cinnamon bread with butter on a white plate

cinnamon raisin bread on a board with 3 slices cut
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4.35 from 20 votes

Easy Cinnamon Raisin Bread

Easy Cinnamon Raisin Quick Bread, is the perfect breakfast, snack or dessert Loaf, not too sweet, cake like cinnamon bread is so Delicious.
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Course Breakfast, Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 1 loaf
Calories 2302kcal
Author Rosemary Molloy

Ingredients

TOPPING

  • 1 teaspoon cinnamon
  • 3 tablespoons brown sugar

BREAD BATTER

  • ⅓ cup raisins (50 grams)
  • 1 ½ cups flour (195 grams)
  • 2 teaspoons baking powder
  • 1 pinch salt*
  • ¼ cup butter (room temperature) (56 grams)
  • 1 cup granulated sugar (200 grams)
  • 1 large egg (room temperature/slightly beaten)
  • ½ cup milk (room temperature) (120 grams)

*If using unsalted butter then add 1/4 teaspoon salt.

    Room temperature - remove from fridge 45-60 minutes before using.

      US Customary - Metric

      Instructions

      • Pre-heat oven to 350° (330-340° if you have a convection oven). Grease and flour an 8 inch (20 cm) loaf pan.
      • Soak raisins in boiling water for approximately 15 minutes, drain and gently dry, set aside.

      TOPPING

      • In a small bowl mix together the cinnamon and brown sugar, set aside.
      • In a medium bowl whisk together the flour, baking powder, salt and raisins, set aside.

      BREAD BATTER

      • In a mixing bowl on medium speed cream the butter for about 1-2 minutes , then add the sugar, 1/3 at a time, beating in between additions. Add slightly beaten egg and beat until light, approximately 5 minutes.
      • With a wooden spoon or spatula alternately add the milk and the flour to the creamed butter mixture. Mix gently until combined, do not over mix.
      • Spoon half the batter into pre-pared loaf pan, sprinkle with half the topping, spoon remaining batter on top, sprinkle the topping on top of the batter. Bake for approximately 30-40 minutes check for doneness with a toothpick. Eat warm or room temperature! Enjoy.

      Notes

      *Sometimes I will make this loaf with the raisins on top of the loaf rather then in the batter. I mix the drained raisins with the remaining topping then sprinkle on the batter.
      A few people have mentioned that the raisin can burn, so it might be a good idea for the last 10-15 minutes of baking to cover the bread with foil and continue baking. There is no need to cover the loaf with foil if placing the raisins in the batter. 

      Nutrition

      Calories: 2302kcal | Carbohydrates: 428g | Protein: 31g | Fat: 57g | Saturated Fat: 33g | Cholesterol: 320mg | Sodium: 604mg | Potassium: 1685mg | Fiber: 9g | Sugar: 241g | Vitamin A: 1886IU | Vitamin C: 3mg | Calcium: 618mg | Iron: 12mg
      Tried this recipe?Mention @anitalianinmykitchen or tag #anitalianinmykitchen!

      Updated from September 9, 2016.

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        Filed Under: Bread & Yeast Breads, Breakfast, Breakfast / Brunch, Desserts, Fall/Winter, fruit, Most Posts, Muffins & Sweet Breads

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        1. Ray says

          December 5, 2020 at 8:02 pm

          5 stars
          Just made your cinnamon raisin loaf. Absolutely superb. Never mind
          Breakfast it’s fantastic for lunch , supper midnight feast.
          Easy to do and tastes great. Your blog is really explanatory and that helps with preparation and cooking. Thank you

          Reply
          • Rosemary says

            December 6, 2020 at 7:58 pm

            Hi Ray, thanks so much and so glad the blog is so helpful. Have a great week.

            Reply
        2. Anna says

          June 2, 2020 at 10:32 pm

          5 stars
          Tried this recipe for the first time and I got the most praise I have EVER gotten from my dad! My profession is baking cakes so I’m always baking and this was my dads favourite out of all the them! He absolutely loved it and I can’t thank you enough. I added some crunchy Demerara sugar on top for some added texture and it worked really well 🙂

          Reply
          • Rosemary says

            June 4, 2020 at 6:40 pm

            Hi Anna, thanks so much, and so glad your Dad like it too! Take care.

            Reply
        3. Christine says

          May 9, 2020 at 1:41 am

          5 stars
          Quarantine cooking! Tried this recipe and loved it. Will make again, as my Italian in my kitchen (my hubby) approved! Thanks for the recipe!

          Reply
          • Rosemary says

            May 9, 2020 at 8:24 pm

            Hi Christine, thanks so much so glad you enjoyed it and your Italian. Take care.

            Reply
        4. Sonia Toundaian says

          March 29, 2020 at 3:21 pm

          Have not made it yet but know it is exactly what I would like.

          Reply
        5. Anita Sokolowski says

          February 4, 2020 at 2:41 pm

          5 stars
          Sorry…This is Anita S. FORGOT TO GIVE THIS 5 STARS!!

          Reply
        6. Anita Sokolowski says

          February 4, 2020 at 2:34 pm

          5 stars
          I LOVED this recipe! I was craving a snack type quick bread & I ADORE anything with cinnamon in it. This surely fit the bill. The only problem I ran into was my loaf pans were a tad bigger than the ones you used. I was going to make two loaves of “Easy Cinnamon Raisin Bread” but needed to TRIPLE the recipe to fit my bigger loaf pans. My raisins got hardened in the baking process, so I had to remove them. Not a problem, I just added a light dusting of powdered sugar. This was the PERFECT recipe. It was more cake like in texture. Sweet but not overly sweet. This will DEFINITELY be made frequently in my home. We gave the extra loaf to my son’s friends Family & they loved it as well. This recipe will be used frequently!

          Reply
          • Rosemary says

            February 4, 2020 at 5:30 pm

            Hi Anita, thanks so much, so glad you enjoyed the recipe.Have a great week.

            Reply
        7. Steve K. says

          October 7, 2019 at 5:10 am

          I respectfully disagree with the notion of soaking raisins (or any dried fruit) in water before baking. I soak the dried fruit in 2 or 3 tablespoons of rum or brandy . Others, who do not want to use alcohol, can use orange juice. I throw the alcohol (or juice) into the cake with the dried fruit. There is so little liquid that it does not affect the balance of the recipe.

          I suggest the spirits or orange juice because they bring an extra layer of flavor to the party. The water brings none.

          Reply
          • Kumari de Silva says

            January 15, 2021 at 1:00 am

            that sounds like a great idea!

            Reply
        8. roxanne says

          October 29, 2018 at 8:03 pm

          5 stars
          Oooh, this sounds wonderful!! I have a container full of rum raisins marinating in my fridge. I will be trying this recipe with rum raisins, making mini loaves! Thank you for the inspiration!

          Reply
          • Rosemary says

            October 30, 2018 at 2:59 pm

            Hi Roxanne, thanks so much I hope you enjoy it. And good idea with the marinating raisins!

            Reply
        9. margie dietrich says

          October 28, 2018 at 3:56 pm

          The calorie count says 2267 kcal, it doesn’t sound right. please let us know. thank you for your time.

          Reply
          • Rosemary says

            October 28, 2018 at 5:23 pm

            Hi Margie that is actually the calorie count for the whole loaf, I have changed it to reflect the calories per slice (20 slices from the loaf). 🙂

            Reply
        10. Gita Moon says

          February 23, 2018 at 3:18 am

          4 stars
          Made this today, a cool rainy day…I used almond milk a bit more than called for. Also substituted flour for gluten free flour & coconut flour. Added flax seed with cinnamon sugar…Delicious & moist. Thanks.
          Moon

          Reply
          • Rosemary says

            February 23, 2018 at 4:39 pm

            Hi Gita, so glad you enjoyed it and sounds delicious. Have a great weekend.

            Reply
        11. Killashandra Hawkins says

          August 29, 2017 at 8:42 pm

          Need to define brown sugar from white sugar in directions please

          Reply
        12. Katherines Corner says

          September 10, 2016 at 4:23 pm

          yummmmmmmmmmm
          Sending you happy weekend hugs! xo

          Reply
          • Rosemary says

            September 10, 2016 at 8:34 pm

            Hi Katherine, thanks so much and big hugs to you too! Have a great one!

            Reply
        13. jane @ littlesugarsnaps says

          September 10, 2016 at 2:29 pm

          This looks and sounds so perfect for September. And a brand new oven is a rare treat – enjoy testing it out with plenty more bakes 🙂 #saucysaturdays

          Reply
          • Rosemary says

            September 10, 2016 at 8:33 pm

            Thanks Jane, haha you are so right, and the testing is going well :). Have a great weekend.

            Reply
        14. Marisa Franca @ All Our Way says

          September 9, 2016 at 9:27 pm

          5 stars
          There are three aromas I’d wear as perfume — yeast bread baking, basil, and cinnamon. Yum. The whole house smells heavenly. I could see a nice slice of that bread with coffee. YUM!! I’m pinning.

          Reply

        Hi, I'm Rosemary.

        Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More
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