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
Streusel Topped Blueberry 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!
Easy Cinnamon Raisin Bread
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
Nutrition
Updated from September 9, 2016.
Deb says
I will try it. Sounds good. Deb
Rosemary says
Hi Deb, thanks let me know how it goes.
Ray says
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
Rosemary says
Hi Ray, thanks so much and so glad the blog is so helpful. Have a great week.
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.
Kumari de Silva says
that sounds like a great idea!
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.