I can’t get over how this Cinnamon Raisin Bread turns out so tender, lightly sweet, and bakery-worthy without a single packet of yeast. It’s the kind of easy loaf that makes breakfast or snack time feel instantly special.
I’m obsessed with this Easy Cinnamon Raisin Bread because it scratches the breakfast-bread itch without turning into dessert. I get that soft, sliceable loaf with just enough cinnamon and raisins in every bite, and it’s not cloying or fussy.
But the best part? No yeast drama, no waiting around, no pretending I planned ahead.
I love it plain, toasted, or packed for later when I want something quick that still feels like I made an effort. And honestly, it’s the kind of snack bread I keep cutting into “just one more” pieces until half the loaf is basically gone.
Ingredients
- All-purpose flour keeps the loaf soft, sturdy, and easy to slice.
- Granulated sugar adds sweetness without making it taste like cake.
- Baking powder gives it that quick, no-yeast rise we love.
- Cinnamon brings the cozy bakery smell.
Basically, it’s the whole mood.
- Salt keeps the sweetness in check, so the bread doesn’t taste flat.
- Raisins add chewy little pops of sweetness in every bite.
- Milk makes the crumb tender and keeps things from getting dry.
- Egg helps hold everything together and adds a little richness.
- Melted butter makes it taste homey.
Oil keeps it extra moist.
- Vanilla adds warmth, like the flavor got a little hug.
- Brown sugar melts into the swirl and gives caramel-like sweetness.
- Plus, extra cinnamon in the swirl makes each slice feel special.
Ingredient Quantities
- 2 cups (250 g) all purpose flour
- 1/2 cup (100 g) granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup (115 g) raisins
- 1 cup (240 ml) milk
- 1 large egg
- 1/3 cup (75 g) melted unsalted butter or neutral oil
- 1 teaspoon vanilla extract
- 2 tablespoons packed brown sugar (for cinnamon swirl)
- 1 teaspoon ground cinnamon (for cinnamon swirl)
How to Make this
1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
2. In a large bowl whisk together 2 cups all purpose flour, 1/2 cup granulated sugar, 1 tablespoon baking powder, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt.
3. Stir in 3/4 cup raisins so they are evenly coated with the dry mixture.
4. In a separate bowl whisk 1 cup milk, 1 large egg, 1/3 cup melted unsalted butter or neutral oil, and 1 teaspoon vanilla extract until combined.
5. Pour the wet mixture into the dry ingredients and fold gently until just combined and no large pockets of flour remain. Do not overmix.
6. In a small bowl combine 2 tablespoons packed brown sugar and 1 teaspoon ground cinnamon for the cinnamon swirl.
7. Spread about half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture evenly over the batter. Spoon the remaining batter on top and smooth. Sprinkle the remaining cinnamon sugar over the top and use a skewer or knife to gently swirl the sugar through the top layer of batter.
8. Bake for 45 to 55 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly tent loosely with foil.
9. Let the bread cool in the pan for 10 to 15 minutes, then transfer to a wire rack to cool further before slicing.
10. Slice and serve warm or at room temperature. Store wrapped at room temperature for up to 3 days or freeze sliced for longer storage.
Equipment Needed
1. Oven
2. 9×5 inch loaf pan (or parchment paper to line it)
3. Large mixing bowl
4. Small mixing bowl
5. Whisk
6. Rubber spatula or wooden spoon
7. Measuring cups and spoons
8. Skewer or butter knife for swirling
9. Wire cooling rack
FAQ
Easy Cinnamon Raisin Bread Recipe Substitutions and Variations
- All purpose flour: substitute with equal parts whole wheat pastry flour for a nuttier, slightly denser loaf or use a 1-to-1 gluten free baking blend if gluten free is needed.
- Granulated sugar: swap with coconut sugar 1:1 for a caramel note or use honey or maple syrup at about 3/4 the volume and reduce the milk by 2 to 3 tablespoons to keep batter consistency.
- Milk: replace with buttermilk for tang and extra rise or use unsweetened plant milk (soy, almond, oat) 1:1 for a dairy free version.
- 1 large egg: use a flax egg for vegan baking by mixing 1 tablespoon ground flaxseed with 3 tablespoons water, let sit 5 minutes, then use in place of the egg.
Pro Tips
1. Soak the raisins for 10 to 15 minutes in warm water, tea, or rum, then drain and pat dry before folding them in. It plumps them up and keeps them juicy so they do not draw moisture from the loaf.
2. Make sure the milk and egg are at room temperature. Cold ingredients slow gluten formation and can make the crumb dense. If you forget, warm the milk slightly and let the egg sit in warm water for a few minutes.
3. Fold the batter only until the streaks of flour disappear. Overmixing creates a tough loaf. Use a spatula and gentle strokes; a few lumps are fine.
4. For a more pronounced swirl, layer in thinner ribbons and use a skewer to make 4 to 6 gentle figure-eight motions only in the top layer. Avoid over-swizzling or dragging to the bottom, which can compress the loaf.
5. If the top is browning too fast while the center still needs time, tent loosely with foil and reduce oven heat by 25°F (about 15°C). Cool the loaf in the pan for 10 to 15 minutes before unmolding to prevent it from falling apart.
Easy Cinnamon Raisin Bread Recipe
I can’t get over how this Cinnamon Raisin Bread turns out so tender, lightly sweet, and bakery-worthy without a single packet of yeast. It’s the kind of easy loaf that makes breakfast or snack time feel instantly special.
8
servings
313
kcal
Equipment: 1. Oven
2. 9×5 inch loaf pan (or parchment paper to line it)
3. Large mixing bowl
4. Small mixing bowl
5. Whisk
6. Rubber spatula or wooden spoon
7. Measuring cups and spoons
8. Skewer or butter knife for swirling
9. Wire cooling rack
Ingredients
-
2 cups (250 g) all purpose flour
-
1/2 cup (100 g) granulated sugar
-
1 tablespoon baking powder
-
1 teaspoon ground cinnamon
-
1/2 teaspoon salt
-
3/4 cup (115 g) raisins
-
1 cup (240 ml) milk
-
1 large egg
-
1/3 cup (75 g) melted unsalted butter or neutral oil
-
1 teaspoon vanilla extract
-
2 tablespoons packed brown sugar (for cinnamon swirl)
-
1 teaspoon ground cinnamon (for cinnamon swirl)
Directions
- Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
- In a large bowl whisk together 2 cups all purpose flour, 1/2 cup granulated sugar, 1 tablespoon baking powder, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt.
- Stir in 3/4 cup raisins so they are evenly coated with the dry mixture.
- In a separate bowl whisk 1 cup milk, 1 large egg, 1/3 cup melted unsalted butter or neutral oil, and 1 teaspoon vanilla extract until combined.
- Pour the wet mixture into the dry ingredients and fold gently until just combined and no large pockets of flour remain. Do not overmix.
- In a small bowl combine 2 tablespoons packed brown sugar and 1 teaspoon ground cinnamon for the cinnamon swirl.
- Spread about half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture evenly over the batter. Spoon the remaining batter on top and smooth. Sprinkle the remaining cinnamon sugar over the top and use a skewer or knife to gently swirl the sugar through the top layer of batter.
- Bake for 45 to 55 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly tent loosely with foil.
- Let the bread cool in the pan for 10 to 15 minutes, then transfer to a wire rack to cool further before slicing.
- Slice and serve warm or at room temperature. Store wrapped at room temperature for up to 3 days or freeze sliced for longer storage.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 107g
- Total number of serves: 8
- Calories: 313kcal
- Fat: 9.6g
- Saturated Fat: 4.6g
- Trans Fat: 0.06g
- Polyunsaturated: 0.41g
- Monounsaturated: 2.9g
- Cholesterol: 46mg
- Sodium: 170mg
- Potassium: 189mg
- Carbohydrates: 52.3g
- Fiber: 1.5g
- Sugar: 28.4g
- Protein: 5.3g
- Vitamin A: 275IU
- Vitamin C: 0.5mg
- Calcium: 49mg
- Iron: 1.4mg
