SWEET CINNAMON RAISIN BREAD

This easy recipe for Sweet Cinnamon Raisin Bread requires no yeast and has fantastic flavor and texture. Simple to make & you’ll love the wonderful scent as it bakes!

Sweet Cinnamon Raisin Quick Bread - Butter With A Side of BreadI found a version of this recipe in the archives here in Butter With A Side of Bread. I made it into a smaller loaf and did a cinnamon swirl that just gave the bread an incredible flavor. It’s an easy-to-make quick bread that you’ll absolutely love!

Sweet Cinnamon Raisin Bread

  • 1/4 cup butter, melted
  • 1 egg
  • 1/4 cup brown sugar
  • 3/4 cups milk
  • 1 tsp vanilla
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup raisins
  • 3 tsp cinnamon
  1. Preheat your oven to 350 F. Coat a standard bread pan with cooking spray and set aside.
  2. Combine flour, baking powder, baking soda and salt. Set aside.
  3. In a medium mixing bowl, whisk together the egg and melted butter. Add in brown sugar and milk and stir until combined. Stir in dry ingredients. (Dough will be thick.)
  4. Scoop out about 1/2 cup of bread dough and place in a smaller bowl. Add 3 tsp cinnamon and stir dough until completely incorporated.
  5. Stir in raisins and vanilla to the larger portion of dough.
  6. Transfer dough to the bread pan by layering & alternating the non-cinnamon dough with drops of the cinnamon dough. I first spread some of the non-cinnamon dough, then put 2 dollops of cinnamon dough on top. Layer again, repeating the same process, then take a knife and run it through all the dough, swirling in the cinnamon mixture.
  7. Bake at 350 degrees F for 60-65 minutes. Let cool for 30 minutes, then proceed with glaze instructions below.

Vanilla glaze:

  • 1/2 cup powdered sugar
  • 1 tsp. vanilla
  • 2 TBSP melted butter
  • 2 TBSP milk
  1. Whisk ingredients together and let cool until glaze is thick, but still pourable. (Sometimes I find it’s easier to let it cool until mostly solid, then microwave for 8-12 seconds, until glaze is just barely pourable. That’s how you get a nice white coating on the bread, as opposed to having the glaze run off too much.)
  2. Pour glaze on bread, letting it run down the sides a bit. Let bread sit for 10 minutes until glaze has hardened. Slice into pieces and serve.
  3. Store leftover bread in an airtight container.

If you love this recipe, be sure to try these other delicious breads!

Sweet Cinnamon Raisin Quick Bread - Butter With A Side of Bread Sweet Cinnamon Raisin Quick Bread - Butter With A Side of Bread Sweet Cinnamon Raisin Quick Bread - Butter With A Side of Bread


Yields 1 loaf

SWEET CINNAMON RAISIN BREAD

10 min

60 min

1 hr, 10 Total Time

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Recipe Image

Ingredients

  • 1/4 cup butter, melted
  • 1 egg
  • 1/4 cup brown sugar
  • 3/4 cups milk
  • 1 tsp vanilla
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup raisins
  • 3 tsp cinnamon
  • EASY VANILLA GLAZE:
  • 1/2 cup powdered sugar
  • 1 tsp vanilla
  • 2 TBSP melted butter
  • 1-2 TBSP milk

Instructions

  1. Preheat your oven to 350 F. Coat a standard bread pan with cooking spray and set aside.
  2. Combine flour, baking powder, baking soda and salt. Set aside.
  3. In a medium mixing bowl, whisk together the egg and melted butter. Add in brown sugar and milk and stir until combined. Stir in dry ingredients. (Dough will be thick.)
  4. Scoop out about 1/2 cup of bread dough and place in a smaller bowl. Add 3 tsp cinnamon and stir dough until completely incorporated.
  5. Stir in raisins and vanilla to the larger portion of dough.
  6. Transfer dough to the bread pan by layering & alternating the non-cinnamon dough with drops of the cinnamon dough. I first spread some of the non-cinnamon dough, then put 2 dollops of cinnamon dough on top. Layer again, repeating the same process, then take a knife and run it through all the dough, swirling in the cinnamon mixture.
  7. Bake at 350 degrees F for 60-65 minutes. Let cool for 30 minutes, then proceed with glaze instructions below.
  8. VANILLA GLAZE INSTRUCTIONS: Whisk ingredients together and let cool until glaze is thick, but still pourable. (Sometimes I find it's easier to let it cool until mostly solid, then microwave for 8-12 seconds, until glaze is just barely pourable. That's how you get a nice white coating on the bread, as opposed to having the glaze run off too much.) Pour glaze on bread, letting it run down the sides a bit. Let bread sit for 10 minutes until glaze has hardened. Slice into pieces and serve.
  9. Store leftover bread in an airtight container.
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6 COMMENTS

  1. please be more specific on the amount of sugar. instructions says to add brown sugar with egg and butter and to add sugar with flour, but no sugar in list of ingredients.
  2. I don't usually make comments on recipes but I made the glaze exactly as stated. It has been sitting for over 8 hours and still is runny. I think there is too much wet to dry. Any suggestions?
    • I'm not sure why it's still runny! Perhaps try increasing the amount of powdered sugar a little bit next time and see if that fixes the problem?
    • How was the weather when you tried this? For a glaze to set well, it must not be humid or rainy. Also, though this may seem counter intuitive, increasing the powdered sugar will most likely not remedy the problem, especially if humidity or air dampness is an issue. Decreasing the milk is your best bet, or if serving cool or cold, perhaps increasing the butter slightly? Powdered sugar is liquefied by the milk, as well as the heat, and also moisture in the air and from your loaf. Butter is only liquefied by heat. Hope this helps! Icing cakes in humid rooms is bad hoodoo for the same reasons! Speaking from experience! 😅

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