Cinnamon raisin quick bread is a delicious and flavorful read that looks impressive and tastes even better than it looks! Packed with swirls of cinnamon and flavor, this bread is one to pass down for generations.
While most quick breads are made with a wet batter and poured into a pan, this quick cinnamon bread is a crusty loaf that’s formed and shaped into a mound. That added effort makes all of the difference and sets this recipe apart from all of the others!
Cinnamon Raisin Quick Bread
I found this recipe in an old family cookbook and I’m so thankful that I did. At the time, my daughter had been on such a cinnamon raisin bread kick that she was going through 3 loves in just as many days. This simple quick bread recipe has saved me a lot of money over the years. I hope you enjoy it as much as we have!
How Long is Cinnamon Raisin Quick Bread Good For?
If you keep your bread properly stored in an airtight container, it can last up to a few days and still taste great!
Why Do You Score Bread?
Scoring the bread helps it to rise in the direction that you want. Bread will rise in the oven, and by scoring it, you’re telling it to go up. If you didn’t score it, the bread could go any direction it chooses and may result in some weird looking loaves!
AVOID SUNKEN BREAD
The easiest and best way to avoid sunken bread is to use a cooking thermometer to check the inside of the loaf. Fully cooked bread will register 200°F on a thermometer. My all-time favorite thermometer is the Thermapen. It’s super fast and incredibly durable. Another great cooking thermometer is the ThermoPop which is a more basic version that works just as well!
Sweet Cinnamon Raisin Bread Ingredients
-4 cups all-purpose flour
-1/2 cup sugar
-2 tsp. baking powder
-1 tsp. baking soda
-1 tsp. cinnamon
-1 tsp. salt
-1 tsp. vanilla
-1 1/2 cups buttermilk
-1/3 cup unsalted butter, melted
-1 cup raisins
Vanilla Glaze Ingredients
-1 cup powdered sugar
-1 tsp. vanilla
-1 tbsp. melted butter
-2 tbsp. milk
How to Make Sweet Cinnamon Raisin Bread
Preheat your oven to 350 degrees F. Coat a 9″ round cake pan with cooking spray and then set it aside.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt. Set aside.
In a medium mixing bowl, whisk the eggs. Add in the buttermilk, vanilla and melted butter. Stir together until it’s completely combined.
Add the egg mixture to the dry ingredients then add in the raisins. Using a rubber spatula, combine all of the ingredients until it is just moistened. (The dough will be sticky).
Sprinkle a counter top or a solid flat surface with some flour. Turn the dough out onto the surface. Knead it several times and then form it into a ball.
Place the dough into the greased cake pan and then cut an “X” in the middle of the dough. Place it into the oven for 1 hour 15 minutes.
Cool the bread in the pan for 10 minutes and then place it on the cooling rack. Place a cookie sheet under the cooling rack and then coat the warm bread with Vanilla Glaze (optional).
To make the vanilla glaze just mix together all of the ingredients in a bowl with a whisk.
Slice up the bread and serve.
- 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
- 1 cup powdered sugar
- 1 tsp vanilla
- 1 tbsp melted butter
- 2 tbsp milk
- 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.
- 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.
- 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).
To Make Glaze
- Combine all together with a whisk.
- Slice up and enjoy!!
Can You Freeze Cinnamon Raisin Bread?
Absolutely! You can freeze this bread before or after you add the glaze on top. Just let it cool completely and wrap it well. Store in an airtight container in the freezer for up to 3 months. To thaw it just let it sit on the counter for a few hours. You can always slice and toast it before serving if you want it to taste warm and fresh from the oven.
Can I Use Golden Raisins?
Of Course! You can use golden raisins of the regular brown ones. They’re both great in this recipe. It’s just a matter of personal preference. Honestly, I like being able to spot the dark raisins in the bread.
Other Easy and Tasty Quick Bread Recipes To Try!
- Pineapple Quick Bread
- Lemon Blueberry Quick Bread
- Triple Chocolate Quick Bread
- Pineapple Cherry Quick Bread
- Easy Cinnamon Roll Quick Bread
- Honey Oat Quick Bread
- Orange Juice Bread
- Glazed Strawberry Bread
- Easy Lemon Bread
- Lemon Poppy Seed Bread
- Caramel Apple Bread
- No Yeast Wheat Bread
- Dutch Apple Bread
- Double Chocolate Banana Bread