Cinnamon Raisin Quick Bread

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5 from 4 votes

Easy raisin quick bread with a cinnamon swirl!

Prep Time20

Cook Time1

Total Time1 20

Course: bread

Cuisine: American

Servings: servings

Calories: 360kcal

Author: Heather Perine

Equipment

Ingredients

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

Instructions

Preheat and prepare pan. Position a rack in the center of your oven and preheat the oven to 350°F (177°C). Spray a 8x4” 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.

Notes

Loaf pan size: If you are using a 9x5 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.

Nutrition