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.
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.
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).
With a wooden spoon or spatula alternately add the milk and the dry ingredients to the creamed butter mixture. Mix gently until combined.
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.
Bake for approximately. Eat warm or room temperature.
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.
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
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!
Easy Cinnamon Raisin Bread
- 1 teaspoon cinnamon
- 3 tablespoons brown sugar
- 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.
- 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.
- 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.
- 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.
Updated from September 9, 2016.