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4.8 from 159 votes

Easy Cinnamon Raisin Bread

Easy Cinnamon Raisin Quick Bread, is the perfect breakfast, snack or dessert Loaf, not too sweet, cake like cinnamon bread is so delicious.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 1 loaf
Calories: 2302 kcal
Course: Dessert , Breakfast
Cuisine: American

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

    Cup of Yum
  1. Pre-heat oven to 350F/180C. Grease and flour, spray or line with parchment paper an 8 inch (20 cm) loaf pan.
  2. Soak raisins in boiling water for approximately 15 minutes, drain and gently dry with a paper towel, set aside.
TOPPING
  1. In a small bowl mix together the cinnamon and brown sugar, set aside.
BREAD BATTER
  1. In a medium bowl whisk together the flour, baking powder, salt and raisins, set aside.
  2. 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.
  3. 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.
  4. 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.

Nutrition Information

Calories 2302kcal (115%) Carbohydrates 428g (143%) Protein 31g (62%) Fat 57g (88%) Saturated Fat 33g (165%) Cholesterol 320mg (107%) Sodium 604mg (25%) Potassium 1685mg (48%) Fiber 9g (36%) Sugar 241g (482%) Vitamin A 1886IU (38%) Vitamin C 3mg (3%) Calcium 618mg (62%) Iron 12mg (67%)

Nutrition Facts

Serving: 1loaf

Amount Per Serving

Calories 2302

% Daily Value*

Calories 2302kcal 115%
Carbohydrates 428g 143%
Protein 31g 62%
Fat 57g 88%
Saturated Fat 33g 165%
Cholesterol 320mg 107%
Sodium 604mg 25%
Potassium 1685mg 36%
Fiber 9g 36%
Sugar 241g 482%
Vitamin A 1886IU 38%
Vitamin C 3mg 3%
Calcium 618mg 62%
Iron 12mg 67%

* Percent Daily Values are based on a 2,000 calorie diet.