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    Home » Recipes » Side Dishes » Cinnamon Raisin Bread – an Easy Quick Bread Recipe

    LAST UPDATED: August 14, 2020 • FIRST PUBLISHED: March 31, 2020 By Toni Dash 37 Comments

    Cinnamon Raisin Bread – an Easy Quick Bread Recipe

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    CINNAMON RAISIN BREAD TITLE IMAGE

    Cinnamon Raisin Bread is easy homemade bread, brimming with plump raisins and buttery cinnamon flavor. This easy quick bread recipe is the best homemade comfort food!

    CINNAMON RAISIN BREAD TITLE IMAGE

    This soft homemade bread recipe is full of comforting flavors of melted butter with a cinnamon swirl.

    It’s fast and easy to make. A great option to toast for breakfast or snack on during the day.

    The ingredients are simple and probably in your pantry right now!

    What is Quick Bread?

    Quick bread is a type of homemade bread that can be made ‘quickly’ without yeast for rising.

    Typically yeast bread recipes require one to two rising cycles for the yeast to do its job.

    These bread recipes take a few hours minimum to prepare and bake.

    Quick breads on the other hand are fast to put together and go directly into the oven.

    They are easy for all skill levels to make.

    This bread recipe is no exception.

    slice of cinnamon raisin bread with glaze

    Ingredients

    • Unsalted Butter
    • Egg
    • Light brown sugar
    • Milk
    • All-purpose flour (regular or gluten-free measure-for-measure flour blend)
    • Baking powder
    • Baking soda
    • Salt
    • Granulated sugar
    • Vanilla Extract
    • Raisins
    • Cinnamon

    Glaze

    • Powdered sugar
    • Heavy cream

    Cinnamon Raisin Bread ingredients

    Ingredient Notes

    Flour

    This recipe has been tested with regular All-Purpose Flour and gluten-free flour. Both provide great results.

    My recommended gluten-free flour blend is Bob’s Red Mill Gluten-Free 1-t0-1 Baking Flour.

    Flour measuring PRO TIP: Do not pack the flour simply spoon the flour into a measuring cup and level off.

    Do this to prevent too much flour from being used.

    Optional: Add Nuts

    Add 1/3 cup of chopped walnuts or pecans for extra flavor and texture.

    slices of cinnamon raisin bread close up

    How to Make it – Step-by-Step

    STEP 1: Preheat the oven to 350 degrees F. Prepare a 9-inch by 5-inch loaf pan by spraying with non-stick cooking spray.

    PRO TIP: for easier removal line the bottom with parchment paper letting some over hang the sides of the pan.

    STEP 2: Combine the brown sugar and cinnamon in a small bowl (photos 1-2). 

    Cinnamon Raisin Bread recipe steps photos steps 1-4

    STEP 3: Combine the raisins and vanilla extract in a small bowl. Fill with boiling water leaving 1/2-inch of water over the top of the raisins (photo 3). Soak 15 minutes. Drain and put raisins on a paper towel (photo 4).

    STEP 4: Place plumped raisins in a bowl with a spoonful of the brown sugar-cinnamon mixture (photo 5). Stir to combine (photo 6).

    Cinnamon Raisin Bread recipe steps photos steps 5-8

    STEP 5: Sift together the flour, baking powder, baking soda and salt (photos 7-8).

    STEP 6: Combine the butter and granulated sugar (photo 9). Beat until fluffy. Add the egg and beat again (photo 10).

    Cinnamon Raisin Bread recipe steps photos steps 9-12

    STEP 7: Slowly add the flour mixture alternating with the milk (photos 12-13). Mix just until combined (do not overmix).

    STEP 8: Fold in the raisins (photos 14-15).

    Cinnamon Raisin Bread recipe steps photos steps 13-16

    STEP 8: Layering the Ingredients

    • Spoon half the batter into the prepared pan. Smooth to evenly cover the bottom of the pan (photo 16).
    • Spoon half the cinnamon sugar mixture evenly over the batter (photo 17).
    • Repeat with the remaining batter (smoothing to cover the cinnamon sugar layer; photos 18-19) and the cinnamon sugar (photo 20).

    Cinnamon Raisin Bread recipe steps photos steps 17-20

    STEP 9: Bake for 60 minutes or until a toothpick inserted comes out clean. The top will be golden brown.

    PRO TIP: Bake immediately after combining the ingredients! Do not let the batter sit.

    STEP 10: Allow the baked homemade bread cool in the pan for 10 minutes. Remove from pan and let cool 1 hour on a wire rack before glazing.

    glazed homemade bread on cutting board

    Glazing the Quick Bread

    1. Line a rimmed baking sheet with foil.
    2. Place the cooling rack with the quick bread on top of the baking sheet.
    3. Mix the glaze as noted in the recipe card below.
    4. Scoop a spoonful of glaze and allow it to slowly drizzle over the bread as you move the spoon back and forth over the top of the bread from side to side.

    This allows even glazing. Excess glaze will drip into the pan below so the bread does not get soggy sitting in it.

    PRO TIP: start drizzling the glaze just next to the bread to create an even glaze.

    After the glaze hardens, remove the baking sheet, and discard the foil.

    slices of glazed homemade bread

    Use Suggestions

    • Eat it sliced 
    • Toast it and add butter
    • Use it for French Toast
    • Make Bread Pudding with it

    How to Store

    At Room Temperature

    Wrap tightly in plastic wrap and store at room temperature for up to 3 days.

    In the Freezer

    Wrap the fully cooled homemade bread tightly in plastic wrap. Place in a freezer bag or wrap with foil.

    Freeze for up to 3 months. Thaw in the refrigerator.

    homemade bread slice with cinnamon and raisins

    More Homemade Bread Recipes You’ll Love

    • Easy Beer Bread
    • Irish Soda Bread
    • Chocolate Chip Banana Bread
    • Pumpkin Roasted-Banana Quick Bread

    Try these Muffin Recipes too!

    • Chocolate Chip Muffins with Oats
    • Coffee Cake Muffins with Fresh Orange Glaze
    • Pumpkin Cream Cheese Muffins
    • Fall Spice Mini Muffins
    • Morning Glory Muffins
    Did you make it? Please RATE THE RECIPE below!

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    CINNAMON RAISIN BREAD TITLE IMAGE

    Cinnamon Raisin Bread

    Homemade Cinnamon Raisin Bread is easy to make and the ultimate in fast comfort food. The flavors and aroma as it bakes are like being wrapped in a warm blanket next to a roaring fire. Perfect anytime.
    5 from 26 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Cooling Time: 1 hour 10 minutes
    Total Time: 2 hours 25 minutes
    Servings: 12
    Calories: 246kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Ingredients

    Bread

    • 1/3 cup Raisins
    • 1 teaspoon Vanilla Extract
    • 1/4 cup Light Brown Sugar
    • 1 tablespoon Cinnamon
    • 2 cups All-Purpose Flour (regular or gluten-free measure-for-measure flour blend) see Notes below on measuring the flour
    • 1 teaspoon Baking Powder
    • 1/2 teaspoon Baking Soda
    • 1/2 teaspoon Salt
    • 1/4 cup Unsalted Butter Softened
    • 1 cup Granulated Sugar
    • 1 Egg
    • 1/2 cup Milk

    Glaze

    • 1/2 cup powdered sugar
    • 2-4 tbsp. heavy cream

    Instructions

    • Preheat oven to 350 degrees. Prepare a 9x5 loaf pan with a non-stick baking spray. PRO TIP: Line the bottom with parchment paper and spray the paper for easier removal.
    • Add the raisins and vanilla extract to a small bowl. Fill with boiling water with 1/2 inch of water over the top of the raisins. Soak the raisins for 15 minutes, then drain them and set them on a towel to dry.
    • In another small bowl, mix together the light brown sugar and cinnamon. Take a spoonful of the brown sugar mixture and stir it together with the raisins. Set aside. The rest of the sugar mixture will be used in the bread.
    • In a medium sized bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
    • In a large bowl (or bowl of a standing mixer), beat together the sugar and butter until it’s light and fluffy.
    • Add in the egg and mix again, just until combined.
    • Slowly add in the flour mixture, alternating with the milk, and mix just until everything is combined, do not over mix.
    • Fold in the raisins.
    • Spread half of the batter along the bottom of the prepared loaf pan. Sprinkle half of the brown sugar mixture on top of the batter.
    • Spoon the remaining batter on top and spread to the edge. Sprinkle the remaining brown sugar mixture all over the top.
    • Bake for 60 minutes or until a toothpick comes out clean.
    • Cool for 10 minutes before moving the bread to a cooling rack. Cool for about an hour before icing and cutting.

    Glazing the Bread

    • In a small bowl, mix together the powdered sugar and 2 tablespoons of heavy cream, continue adding cream 1 tablespoon at a time until the desired consistency has been reached. Drizzle all over the bread. Cut and serve!
    • Store covered at room temperature.

    Notes

    Measuring the Flour

    Do not pack the flour simply spoon the flour into a measuring cup and level off. Do this to prevent too much flour from being used.
    Raisins: 1/3 cup equals 3 tiny boxes of raisins.

    PRO TIPS

    Make sure you bake immediately after combining the wet and dry ingredients, do not let the batter sit.
    Glazing the Bread
    • Line a rimmed baking sheet with foil.
    • Place the cooling rack with the quick bread on top of the baking sheet.
    • Mix the glaze as noted in the recipe card below.
    • Scoop a spoonful of glaze and allow it to slowly drizzle over the bread as you move the spoon back and forth over the top of the bread from side to side.
    • This allows even glazing. Excess glaze will drip into the pan below so the bread does not get soggy sitting in it.
    • Start drizzling the glaze just next to the bread to create an even glaze.
    • After the glaze hardens, remove the baking sheet, and discard the foil.

    Nutrition

    Calories: 246kcal | Carbohydrates: 47g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 157mg | Potassium: 114mg | Fiber: 1g | Sugar: 27g | Vitamin A: 191IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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    Reader Interactions

    Comments

    1. Brenda Griffith says

      November 28, 2021 at 8:43 pm

      Do you have any Oatmeal raisin quick bread recipes? Thank you.

      Reply
      • Toni Dash says

        November 29, 2021 at 9:46 am

        I don’t! Sounds good though! You can always use the search bar to locate specific recipes too.

        Reply
    2. Ariana says

      March 13, 2021 at 10:50 am

      This turned out like a coffee cake with raisins, (which I should have expected from a quick bread) and was delicious! I increased the raisins to 1/2C, and was a little haphazard in alternating the dough with the cinnamon mixture because I wanted more cinnamon throughout. The cinnamon on top gave it that nice crispy sugar texture. I will definitely make this again. Thanks, Toni!

      Reply
      • Toni Dash says

        March 13, 2021 at 1:03 pm

        So glad you enjoyed it Ariana!

        Reply
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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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