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 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.

Recipes FAQs

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.

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 it 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.

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!

Updated from September 9, 2016.