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Make a delicious snack with this easy cinnamon raisin quick bread recipe! Learn how to make a tasty loaf of bread with a few ingredients baked in about an hour!
As much as I love a good cinnamon roll, and I do, sometimes I want the same thing only faster. Enter this cinnamon raisin bread recipe!
An easy, simple, and delicious raisin quick bread recipe made with sweet and chewy raisins I just know your whole family will surely love Follow this cinnamon raisin quick bread recipe and have freshly baked and tasty bread in just an hour.
Me and my whole family love snacking on raisins. They are sweet and tasty. I don’t know why but we can’t seem to finish a whole small box of raisins. There will always be leftover raisins stored in my pantry or fridge.
So, I thought, why not make cinnamon raisin quick bread since I already have all the necessary ingredients in my pantry anyway.
The best part about this cinnamon raisin bread recipe is it doesn’t need a lot of ingredients and raisins like other coffee cake, banana cake, and other quick breads. You can store all your leftover raisins in one container, place them in your fridge, and make a delicious cinnamon raisin quick bread when you have 1/3 cup of raisins or when you are craving cinnamon raisin bread.
I can’t believe I haven’t made a raisin quick bread recipe before. I already have cinnamon raisin biscuits and oatmeal raisin cookies. Why did it take me this long to make a cinnamon raisin bread recipe?! But it’s better late than never, right?
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Why You Will Love This Recipe
- Don’t need a lot of ingredients – You only need a few basic ingredients that are typically available in your pantry, especially if you love baking. And you won’t need a lot of them, as well.
- Ready to bake in minutes – I love quick bread because they don’t need a lot of time to rest, unlike yeast bread. Quick breads typically use either or both baking soda or baking powder. Which doesn’t need time to rest to rise. Cinnamon raisin bread will rise while baking in the oven.
- Needs only a few bowls – Easy cinnamon raisin bread preparation and cleaning after. Less cleaning to do but delicious cinnamon raisin bread! Who will not like that?!
- Use up all the leftover raisins – Less food waste and more snacks your whole family will love.
Soak Your Raisins!
Raisins are dry and will soak up some of the liquids in your batter mixture. If your cinnamon raisin bread lacks liquid, it will be less moist and harder to eat. This is not what we want. We want soft, moist, and tasty cinnamon raisin quick bread.
So, make sure to soak your raisins before using and adding them to your batter mixture. You will surely be glad you did it after you taste your freshly baked cinnamon raisin quick bread.
I place my raisins in hot, boiling water for 5 minutes before I start the recipe and they are wonderfully plump ready for my quick bread batter!
Here are the ingredients you will need for this cinnamon raisin bread recipe.
- Soaked raisins – Place the raisins in hot, boiling water for 5 minutes to plump them up before adding them to your batter. Be sure to drain the water and pat the raisins dry before using.
- Baking powder
- Butter – Your butter should be melted and slightly cooled. You can also use oil instead of butter in your quick bread, or melted coconut oil, but I love the taste of butter in this recipe.
- Sugars – I use both granulated and brown sugar in the batter. For the cinnamon swirl I use granulated sugar but you could also use brown sugar instead.
- Large eggs – Make sure to let your egg is at room temperature and slightly beaten. If your egg is cold or stored in the fridge, take it out of the fridge and place in a bowl of warm water for 10 minutes before using.
- Sour Cream – This should also be at room temperature. Or you can also use plain Greek yogurt as well. I recommend full-fat for the best texture.
- Vanilla extract
- Powdered sugar– You need powdered sugar for the glaze. If you don’t have any on hand, make your own powdered sugar in your food processor!
- Milk – You can use whole milk, low-fat milk, or a dairy free milk like almond milk for the glaze.
How To Make This Easy Raisin Quick Bread
Step 1: Soak Your Raisins
In a bowl of hot water, soak your raisins for 5 minutes. Drain and dry. Be sure to be gentle when drying your raisins. Set aside.
Step 2: Prepare Toppings
Make your cinnamon sugar by mixing together cinnamon and granulated sugar in a small bowl. Set aside.
Step 3: Combine Dry Ingredients
Whisk together the flour mixture, baking powder, drained raisins, and salt in a large bowl.
Step 4: Combine the wet ingredients
In a second large mixing bowl, whisk together the sour cream, melted butter, eggs and vanilla until completely combined.
Step 5: Add Dry Ingredients
With a spatula or wooden spoon, stir in the dry ingredients. Mix gently. Don’t over-mix your batter.
Step 6: Fold In Raisins
With a spatula or wooden spoon, fold in the soaked raisins making sure to leave the water behind.
Step 7: Transfer To Loaf Pan
Spoon half the batter into the prepared loaf pan.
Add a sprinkle half of your sugar cinnamon mixture.
Then, spoon the remaining batter into the loaf pan. You can swirl the sugar-cinnamon mixture and add the remaining batter to make cinnamon swirl bread.
Sprinkle your remaining cinnamon brown sugar mixture on top.
Step 7: Bake
Transfer to your pre-heated oven and bake for 30 to 40 minutes or until cooked. Use the toothpick test to check for the doneness of your cinnamon raisin bread.
You can serve your delicious homemade cinnamon raisin bread warm or at room temperature. Then if you want you can top with an easy vanilla glaze made of powdered sugar, vanilla and milk. And glaze the bread once cooled.
Cinnamon Raisin Quick Bread Variations
- Whole Wheat – Replace half of your flour with whole wheat flour and your cinnamon raisin bread will have be healthier!
- Add a mix-ins – Like toasted, chopped nuts – like pecans, walnuts, almonds, or chocolate chips for added texture. Add up to a 1/2 cup to 1 cup.
- Frosting – Instead of a glaze, you can make a frosting like my cream cheese frosting. Mix together cream cheese, softened butter, powdered sugar, and vanilla extract. Whisk together. Cover cinnamon raisin bread with the frosting before serving.
- Mini Loaf Pans – This is better for portioning or serving cinnamon raisin bread to kids. You will need to reduce the baking time significantly. Bake for about 25-30 minutes.
This probably means your quick bread did not bake long enough. Use the toothpick test to check the doneness of your raisin bread. Stick the toothpick in the middle of your loaf, if the toothpick comes out clean, your bread is done. If there is raw batter sticking into the toothpick, it needs more time to bake. Also, ovens run at different temperatures. To make sure your quick bread cooks well, use an oven thermometer.
Yes, you can freeze this cinnamon raisin bread. Let it cool down completely, transfer it to a freezer bag, or airtight container, or wrap it with plastic wrap, remove excess air, and freeze for up to 3 months. You can store them in individual slices for easier thawing and reheating. When you are ready to serve, thaw overnight in the fridge and heat in your toaster or oven or directly reheat your frozen cinnamon raisin bread in the toaster or oven.
If you can’t consume your cinnamon raisin bread within 3 days, you can freeze them to last up to 3 months.
For unsliced bread loaf: With plastic wrap, wrap the loaf tightly. To prevent freezer burn, wrap it again with aluminum foil or place it in a freezer bag. Remove excess air and seal.
For sliced quick bread: Flash freezing is necessary to avoid squished slices of cinnamon raisin bread. On a baking sheet, place individual slices of bread and place in the freezer, uncovered. When frozen, wrap individual slices with plastic wrap and transfer them to a freezer bag. Place in the freezer.
When you have leftover dried fruit lying around in your pantry, it is best to use them in your baking. This prevents food waste and helps you discover delicious snacks!
Plus, this quick bread recipe only needs 1 hour and you will have freshly baked bread! And after making this bread, I know it will become a family favorite.
More Recipes To Try
Cinnamon Raisin Quick Bread
For cinnamon swirl:
- ¼ cup (50 g) granulated sugar
- 1 teaspoon ground cinnamon
For the bread:
- 1 1/2 cups raisins
- 2 cups (240 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- ½ cup (107 g) packed light brown sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 2 large eggs room temperature
- ⅔ cup (160 ml) sour cream
- ½ cup (1 stick, 113 g) unsalted butter, melted slightly cooled
- 2 teaspoons vanilla extract
For the glaze:
- 1 cup (113 g) powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla
- Preheat and prepare pan. Position a rack in the center of your oven and preheat the oven to 350°F (177°C). Spray a 8×4” loaf pan with cooking spray, or line with parchment paper and then spray with cooking spray.
- Make the swirl. In a small mixing bowl, stir together the sugar and cinnamon. Set aside.
- Soak the raisins. In a small bowl, cover raisins with hot, boiling water and let soak for 5 minutes. Drain and pat dry with a paper towel.
- Combine dry ingredients. In a mixing bowl, whisk together all-purpose flour, sugars, baking powder, and salt. Set aside.
- Combine wet ingredients. In a second mixing bowl, whisk together eggs, sour cream, melted butter and vanilla.
- Combine wet and dry ingredients. Add the dry ingredients to the wet ingredients and mix together with a spatula or wooden spoon just until just combined. Fold in raisins. Do not overmix.
- Assemble the bread. Spoon ½ of the batter into prepared loaf pan. Sprinkle on ½ of the cinnamon sugar mixture . Spoon the rest of the batter on top. Sprinkle on remaining cinnamon sugar mixture.
- Bake. Bake in a preheated 350°F (177°C) oven for 60-65 minutes until a toothpick inserted into the middle of bread comes out clean or with a few moist crumbs clinging to it (no wet batter) and top springs back to the touch when lightly touched. Remove from the oven and cool completely in the pan on a wire cooling rack.
- Make glaze. In a small mixing bowl, whisk together the powdered sugar, milk and vanilla. Adjust consistency if needed. Drizzle over bread before serving.
- Loaf pan size: If you are using a 9×5 loaf pan, then bake for 50-60 minutes. If you are using a glass pan, add on an additional 5 minutes of baking time.
- Sour cream: You can also use plain greek yogurt instead. I recommend full-fat for best flavor and texture.
- Butter: You can also replace the melted butter with an oil or melted coconut oil.
- Freezing: Yes, you can freeze this cinnamon raisin bread. Let it cool down completely, transfer it to a freezer bag, or airtight container, or wrap it with plastic wrap, remove excess air, and freeze for up to 3 months. You can store them in individual slices for easier thawing and reheating. When you are ready to serve, thaw overnight in the fridge and heat in your toaster or oven or directly reheat your frozen cinnamon raisin bread in the toaster or oven.
- Storage: If you can’t consume your cinnamon raisin bread within 3 days, you can freeze them to last up to 3 months.
- For unsliced bread loaf: With plastic wrap, wrap the loaf tightly. To prevent freezer burn, wrap it again with aluminum foil or place it in a freezer bag. Remove excess air and seal.
- For sliced quick bread: Flash freezing is necessary to avoid squished slices of cinnamon raisin bread. On a baking sheet, place individual slices of bread and place in the freezer, uncovered. When frozen, wrap individual slices with plastic wrap and transfer them to a freezer bag. Place in the freezer.
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