Easy Cinnamon Raisin Bread
This Easy Cinnamon Raisin Bread is a fast and simple breakfast bread or snack bread and 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, from a tasty Lemon Bread to a Blueberry Streusel Loaf to to a Cinnamon Swirled bread to an easy Applesauce Bread.
Why Choose Cinnamon Raisin Quick Bread?
- Quick and Easy: As the name suggests, the key selling point of this bread is its simplicity. No need to wait for dough to rise; just mix the ingredients, pop it in the oven, and within an hour, your kitchen will be filled with the irresistible scent of cinnamon and raisins.
- Versatility: Cinnamon Raisin Quick Bread is not just for breakfast. It’s equally at home as a snack, dessert, or even as part of an elegant brunch spread. Toast it and slather on some butter, jam or even cream cheese for an extra layer of decadence.
- Homemade Goodness: Nothing beats the satisfaction of homemade bread. With this quick bread recipe, you get to enjoy the pride of baking your own loaf without the extensive time commitment.
Recipe Ingredients
- Cinnamon – ground cinnamon
- Sugar – Brown sugar
- Raisins – raisins or currents
- Flour – all purpose flour
- Baking powder
- Salt
- Butter – softened
- Sugar – granulated sugar
- Egg – large egg room temperature
- Milk – 2% or whole milk
Why use room temperature ingredients?
When at room temperature, eggs, butter, and other dairy ingredients form an emulsion which traps air. While baking in the oven, that trapped air expands and produces a fluffy baked good. So be sure to remove the ingredients from the fridge 45-60 minutes before baking.
How to make Cinnamon Raisin Quick Bread
In a small bowl mix together cinnamon and brown sugar.
Soak the raisins in hot water for approximately 15 minutes, drain and dry gently, set aside.
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 until baked through, test for doneness with a toothpick. Eat warm or room temperature.
The Origins of Quick Bread
Quick breads probably originated in the United States at the end of the eighteenth century. This type of bread relies on a chemical leavening agent such as baking powder and or baking soda rather than a lengthy yeast-rising process. Which makes it the perfect quick and easy snack or dessert bread.
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 prepare the loaf pan
You can spray, grease and flour or even line the pan with parchment paper if you prefer.
Can I use whole wheat flour instead of all-purpose flour in my cinnamon raisin bread?
Yes, you can, but keep in mind that whole wheat flour tends to make the bread denser. If you want a lighter texture, consider using a mix of whole wheat and all-purpose flour.
Can I make this bread without raisins?
Of course, if you’re not a fan of raisins, you can leave them out or substitute with other dried fruits like cranberries or chopped dates.
What type of milk should I use for this recipe?
You can use any type of milk you prefer, including dairy-free alternatives like almond milk, oat milk, or soy milk. I usually use lactose free 2% milk.
Can I double this recipe?
Yes, you can double this recipe. Just make sure that you have an extra bread pan on hand if you want to make both batches at the same time.
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
- 1½ cups flour
- 2 teaspoons baking powder
- 1 pinch salt*
- ¼ cup butter (softened)
- 1 cup granulated sugar
- 1 large egg (room temperature/slightly beaten)
- ½ cup milk (room temperature)
*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 350F/180C. Grease and flour, spray or line with parchment paper an 8 inch (20 cm) loaf pan.
- Soak raisins in boiling water for approximately 15 minutes, drain and gently dry with a paper towel, set aside.
TOPPING
- In a small bowl mix together the cinnamon and brown sugar, set aside.
BREAD BATTER
- 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, ⅓ 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.
I will try it. Sounds good. Deb
Hi Deb, thanks let me know how it goes.
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
Hi Ray, thanks so much and so glad the blog is so helpful. Have a great week.
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 🙂
Hi Anna, thanks so much, and so glad your Dad like it too! Take care.
Quarantine cooking! Tried this recipe and loved it. Will make again, as my Italian in my kitchen (my hubby) approved! Thanks for the recipe!
Hi Christine, thanks so much so glad you enjoyed it and your Italian. Take care.
Have not made it yet but know it is exactly what I would like.
Sorry…This is Anita S. FORGOT TO GIVE THIS 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!
Hi Anita, thanks so much, so glad you enjoyed the recipe.Have a great week.
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.
that sounds like a great idea!
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!
Hi Roxanne, thanks so much I hope you enjoy it. And good idea with the marinating raisins!
The calorie count says 2267 kcal, it doesn’t sound right. please let us know. thank you for your time.
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). 🙂
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
Hi Gita, so glad you enjoyed it and sounds delicious. Have a great weekend.
Need to define brown sugar from white sugar in directions please
yummmmmmmmmmm
Sending you happy weekend hugs! xo
Hi Katherine, thanks so much and big hugs to you too! Have a great one!
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
Thanks Jane, haha you are so right, and the testing is going well :). Have a great weekend.
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.