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

Easy Cinnamon Raisin Bread

Last Updated July 3, 2021. Published November 30, 2020 By Rosemary 29 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
  • Easy Chocolate 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

Easy Cinnamon Raisin Bread

Rosemary Molloy
Easy Cinnamon Raisin Quick Bread, is the perfect breakfast, snack or dessert Loaf, not too sweet, cake like cinnamon bread is so Delicious.
4.68 from 40 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Breakfast, Dessert
Cuisine American
Servings 1 loaf
Calories 2302 kcal

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.

      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: 2302kcalCarbohydrates: 428gProtein: 31gFat: 57gSaturated Fat: 33gCholesterol: 320mgSodium: 604mgPotassium: 1685mgFiber: 9gSugar: 241gVitamin A: 1886IUVitamin C: 3mgCalcium: 618mgIron: 12mg
      Keyword cinnamon bread, cinnamon raisin bread
      Tried this recipe?Let us know how it was!

      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. Erica says

          February 6, 2022 at 2:47 am

          5 stars
          Delicious!! We loved this bread! I made 2 changes one by accident I used white sugar instead of brown ( video chatting with my mom distracted me! ) for the topping. It was good but I can’t wait to make it again with the brown sugar topping. The second change was I added the raisins to a cup of piping hot pomegranate tea. It was a great add to the flavor. Not over powering. I took your suggestion and added raisins to the topping too. Amazing.
          Your recipe was perfect and super easy. Thanks for sharing!!

          Reply
          • Erica says

            February 6, 2022 at 2:49 am

            Also wanted to add. My kids love raisin bread and bread, it’s a new phase all they want is bread and butter with cinnamon lol anyway I wanted to make something that I can control the ingredients and this was a hit!

            Reply
          • Rosemary says

            February 8, 2022 at 5:12 pm

            Hi Erica, thanks so much, being distracted while talking to your Mom is perfectly ok :). Great idea with the tea. Glad you and the kids enjoyed it. Take care.

            Reply
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