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!
What you need:
- 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.