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.
Servings 12
Calories 246kcal
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