Easy Cinnamon Raisin Quick Bread, a fast and simple Breakfast Bread, not too sweet. Perfect for when you want Raisin Bread but no time for a yeast Bread.
Celebrating the fact that I just replaced my oven made me so happy, I had to celebrate. And celebrate I did with a fast and easy and so delicious Cinnamon Raisin Quick Bread.
I decided to make one of my Mom’s recipes and also one of my favourite combinations. Hey can you tell it’s Fall? I love Fall, everything about it.
From the changing of the leaves to the amazing smells to the wonderful fruit. And of course don’t forget the cooling temperatures.
So why not Christen my oven with the best! Actually 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!
I have been in cake and sweet loaf withdrawal from probably around April. I was trying to make a Sweet Bread I wanted to share and every time I made it,it came out flatter and flatter.
At first I thought I might be adding too much or not enough or a bad combination of baking powder and baking soda but nooooo.
Easy Cinnamon Raisin Quick Bread
That’s when I decided to try making my tried and true Easy Yogurt Cake and as soon as I took it out of the oven it fell flat and was not cooked in the middle.
That is when I knew, my oven temperature was way off. I could make cookies or tarts, something that didn’t need very much time or the need to rise.
Needless to say fixing it was not really worth it since it was over 20 years old and to tell the truth I wanted a brand spanking new one.
Now that I have a terrific new oven let the baking begin. Hello Cakes and Sweet Loafs and the occasional Yeast Bread and let’s not forget a Pizza now and again.
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 Quick Bread
Ingredients
- 1/3 cup raisins
- 1 teaspoon cinnamon
- 3 tablespoons brown sugar
- 1/4 cup butter (room temperature) (52.5 grams)
- 1 cup white sugar (200 grams)
- 1 large egg (room temperature)
- 1 1/2 cups flour (195 grams)
- 2 teaspoons baking powder
- 1 pinch salt*
- 1/2 cup milk (room temperature) (122 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 8x4 inch loaf pan.
- Soak raisins in hot water for approximately 15 minutes, drain and dry gently, set aside.
- In a small bowl mix together cinnamon and brown sugar, set aside.
- In a medium bowl whisk together flour, baking powder and salt, set aside.
- In a mixing bowl on medium speed cream butter for about 1-2 minutes , then add the white 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.
- Spoon half the batter into pre-pared loaf pan, sprinkle with half the cinnamon/brown sugar mixture, spoon remaining batter on top, toss the remaining cinnamon/brown sugar mixture with dried raisins* and sprinkle on top of the batter. Bake for approximately 30-40 minutes check for doneness with a toothpick. Eat warm! Enjoy.
Anna says
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 🙂
Rosemary says
Hi Anna, thanks so much, and so glad your Dad like it too! Take care.
Christine says
Quarantine cooking! Tried this recipe and loved it. Will make again, as my Italian in my kitchen (my hubby) approved! Thanks for the recipe!
Rosemary says
Hi Christine, thanks so much so glad you enjoyed it and your Italian. Take care.
Sonia Toundaian says
Have not made it yet but know it is exactly what I would like.
Anita Sokolowski says
Sorry…This is Anita S. FORGOT TO GIVE THIS 5 STARS!!
Anita Sokolowski says
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!
Rosemary says
Hi Anita, thanks so much, so glad you enjoyed the recipe.Have a great week.
Steve K. says
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.
roxanne says
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!
Rosemary says
Hi Roxanne, thanks so much I hope you enjoy it. And good idea with the marinating raisins!
margie dietrich says
The calorie count says 2267 kcal, it doesn’t sound right. please let us know. thank you for your time.
Rosemary says
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). 🙂
Gita Moon says
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
Rosemary says
Hi Gita, so glad you enjoyed it and sounds delicious. Have a great weekend.
Killashandra Hawkins says
Need to define brown sugar from white sugar in directions please
Katherines Corner says
yummmmmmmmmmm
Sending you happy weekend hugs! xo
Rosemary says
Hi Katherine, thanks so much and big hugs to you too! Have a great one!
jane @ littlesugarsnaps says
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
Rosemary says
Thanks Jane, haha you are so right, and the testing is going well :). Have a great weekend.
Marisa Franca @ All Our Way says
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.