Cinnamon-Raisin Quick Bread

I’m a huge fan of cinnamon-raisin bread! It was always such a treat when I would bring a loaf home from the store. I had tried to make loaves at home, but never reached the right consistency. My problem was that I was trying recipes with yeast – when the loaves rose, the distribution of the raisins was inconsistent. Then I tried it as a quick bread. Eureka! We had it! I was so enamored with it that for several months my son was devastated when we didn’t have it because it had become such a staple in our pantry. Luckily for him, a quick bread is just that – quick! And we were soon happily munching on warm, yummy bread.

The keys to this recipe (aside from the absence of yeast!) are including buttermilk and pre-soaking the raisins. The buttermilk brings a tenderness to the batter and tremendous flavor. Pre-soaking the raisins makes sure that they don’t dry out while baking. The result is delicious!

~ Theresa

What you need:

Cinnamon-Raisin Bread


  • 4 c. all purpose flour
  • 2 c. sugar, divided
  • 2 t. baking soda
  • 1 t. salt
  • 2 eggs
  • 2 c. buttermilk, store-bought or homemade
  • 1/2 c. vegetable oil
  • 1 c. raisins
  • 1 T. cinnamon


  • 1 large, 1 medium, and 2 small mixing bowls
  • small colander
  • whisk, spatula
  • 2 8×4-inch loaf pans
  • cooling rack

Time: 10 minutes prep, 60 minutes baking plus cooling time

Freezeable: Yes! I love bread recipes that make 2 loaves because then I can serve one and freeze one. Double wrap a cooled loaf in foil or place in a gallon Ziploc bag.

Serves: Makes 2 loaves, about 12 slices each

Multiplying the recipe: Yes, this doubles easily (as long as you have 4 loaf pans!), these photos are actually from a double batch.

Cinnamon Raisin Quick Bread:

Preheat oven to 350F. Place raisins in a small bowl and cover with hot water. Set aside.

In a large bowl, whisk together the flour, 1 1/2 c. sugar, baking soda, and salt. In a medium bowl, whisk together the eggs, buttermilk, and oil until uniform. Fold the wet ingredients into the dry ingredients with a spatula until just moistened. Drain the raisins in a small colander. Fold in raisins.

In a small bowl, combine cinnamon and remaining 1/2 c. sugar. Set aside.

Divide half of the batter between two greased 8×4-inch loaf pans. Sprinkle half of the cinnamon-sugar over the batter. Repeat with the other half of the batter and the remaining cinnamon-sugar. Use a knife to swirl the batter with a figure-8 motion.

Bake for 55-60 minutes, until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to cool completely.

Cinnamon-Raisin Bread


About Cooking for the Fam

Katie and Theresa are sisters-in-law who are passionate about food, passionate about family, and passionate about making and sharing food with their families. The Fam needs to eat. Make it good!
This entry was posted in Baking, Breads, Breakfast, Sides and tagged . Bookmark the permalink.

6 Responses to Cinnamon-Raisin Quick Bread

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