Sweet Cinnamon Raisin Bread:Butter with a side of Bread

I’m not sure if I’m the only one on this, but my daughter can eat three loaves of raisin bread in three days, no problem. It was getting expensive so I found this recipe for Raisin Bread in a family cookbook and it is delicious. I hope you enjoy it as much as we have.



4 cups all-purpose flour
1/2 cup sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. salt
2 eggs
1 tsp. vanilla
1 1/2 cups buttermilk
1/3 cup unsalted butter, melted
1 cup raisins


Preheat your oven to 350 F. Coat a 9″ round cake pan with cooking spray and set aside.

In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon and salt. Set aside.

In a medium mixing bowl, whisk the eggs. Add the buttermilk, vanilla and melted butter. Stir together until completely combined.

Add egg mixture to the dry ingredients. Add raisins. Using a rubber spatula, combine all the ingredients until it is just moistened. (Dough will be sticky)

Sprinkle a counter top or surface with flour. Turn dough out onto surface. Knead several times and form into a ball.

Sweet Cinnamon Raisin Bread:Butter with a side of bread

Place the dough into the greased cake pan and cut an “X” in the middle of the dough. Place into the oven for 1 hour 15 minutes.

Sweet Cinnamon Raisin Bread:Butter with a side of bread

Cool in pan for 10 minutes and then place on cooling rack. Place a cookie sheet under the cooling rack and coat the warm bread with Vanilla Glaze (optional).


1 cup powdered sugar
1 tsp. vanilla
1 tbsp. melted butter
2 tbsp. milk

Combine all together with a whisk.

Slice up and enjoy!!


Sweet Cinnamon Raisin Bread:Butter with a side of bread


  1. A huge hit with my lunchtime guest – and with me – and definitely one I’ll be making again. A couple of general comments about the bake, though:

    The dough was far too wet to mould into any kind of shape, and I ended up scraping it up and into the pan, and hoped for the best. I was more than (pleasantly!) surprised when I found it had doubled in height!

    The bread itself was very sweet so I might cut down on the sugar next time I make this. The glaze – pretty as that was! – was just not needed.

    I think that the one hour 15 minutes is too long a bake. The crust was verging on burned – the raisins poking through were definitely so. I think next time I would check after the hour, and probably cover it with foil for the remaining 15 minutes.

    In all though, a fabulous 5 star recipe! !

    • Dang Cathy- that’s no good! It does sound like something went wrong though- so many factors affect bread- humidity, how you measure your flour, etc. The bread is normally very soft and light. Maybe try it again?


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