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
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. 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.