Easy Cinnamon Raisin Bread
User Reviews
4.8
Easy Cinnamon Raisin Bread
Description
This bread combines flour, baking powder, salt, soaked raisins, butter, sugar, egg, and milk to create a moist batter. Raisins are pre-soaked in boiling water to soften and are gently dried before mixing. The batter is poured into a prepared loaf pan with half the cinnamon-brown sugar topping in the middle and the remainder sprinkled on top for a sweet finish.
Baking at 350°F for 30-40 minutes results in a golden crust with a tender, lightly sweet interior studded with softened raisins. The bread has a gentle cinnamon aroma and a balance of moist crumb and crispy sugar topping.
This loaf can be served sliced for breakfast or snacks, pairing well with butter or cream cheese. The soft texture and raisin sweetness make it appealing for everyday enjoyment.
Cover the bread loosely with foil during the last 10-15 minutes of baking if raisins are on top to prevent burning. Store cooled bread in an airtight bag at room temperature up to 2-3 days or freeze for longer storage. Slices can also be frozen individually.
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
- If placing raisins on top, cover the bread with foil for the last 10-15 minutes of baking to avoid burning; no need to cover if raisins are in the batter.
- Store cooled bread in an airtight bag at room temperature for up to 2-3 days; longer storage requires freezing.
- You can freeze whole loaves or individual slices in freezer-safe bags or containers for up to 3 months.
- Some prefer adding raisins mixed with the topping sprinkled on the batter rather than in the batter itself for a different texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1loaf
Amount Per Serving
Calories 2302 kcal
% 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.
User Reviews
Overall Rating
4.8
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