Cinnamon Raisin Quick Bread

A cozy, old-fashioned loaf for breakfast or anytime

This Cinnamon Raisin Quick Bread is one of those simple, comforting recipes that feels right at home on the kitchen counter. It’s easy to mix up, doesn’t require yeast, and fills the house with the warm, familiar scent of cinnamon while it bakes. Studded with sweet raisins and layered with a cinnamon-sugar swirl, this bread is perfect for breakfast, an afternoon snack, or served alongside a hot cup of tea or coffee.

It’s a recipe my family truly enjoys—soft, lightly sweet, and just indulgent enough to feel special without being fussy. A thick slice with a little butter is all it needs.

Ingredients

4 c. flour
2 c.sugar (white or brown), divided 
2 teaspoons baking soda
1 teaspoon salt
2 large eggs, room temperature
2 cups buttermilk (see Notes for substitute)
2 tsp. vanilla
1/2 c. vegetable oil
1/2 to 1 c. raisins
3 tsp. cinnamon 

Directions:

Preheat the oven to 350°F. Grease two 8×4-inch loaf pans and set aside.

In a large bowl, whisk together the flour, 1½ cups of the sugar, baking soda, and salt.

In a separate bowl, whisk together the eggs, buttermilk, vanilla, and oil.

Add the wet ingredients to the dry ingredients and stir just until moistened. Be careful not to overmix—the batter should be thick and slightly lumpy.

Gently stir in the raisins until evenly distributed.

In a small bowl, combine the remaining ½ cup sugar with the cinnamon.

Spoon half of the batter evenly into the prepared loaf pans. Sprinkle half of the cinnamon-sugar mixture over the batter.

Spoon the remaining batter on top, then sprinkle with the remaining cinnamon sugar.

Use a butter knife to gently cut through the batter in a swirling motion to create a cinnamon ribbon throughout the loaves. 

Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean. Let the loaves cool in the pans for 10 minutes, then remove and transfer to wire racks to cool completely.

Notes & Helpful Tips

Plumping the raisins:

For extra-soft, juicy raisins, soak them before adding to the batter. Place raisins in a heatproof bowl and cover with hot water. Let soak for 10–15 minutes. If using room-temperature water, soak for at least 30 minutes.
Drain well and pat dry before using.

Prevent raisins from sinking:

Toss plumped raisins with a tablespoon of the recipe’s flour before folding them into the batter.

Sugar choice:

White sugar gives a lighter loaf, while brown sugar adds a deeper, slightly caramel flavor.

Buttermilk Substitute: 

If you don’t have buttermilk on hand, you can easily make a substitute. 

 

Add 2 tablespoons vinegar to a liquid 2-cup measuring cup, then pour in enough milk to reach the 2-cup line. 

 

Stir gently and let the mixture sit at room temperature for 5 to 10 minutes. It will slightly thicken and curdle, just like buttermilk, and works perfectly in this recipe.