Cinnamon and raisins bring heartwarming flavor to this mildly sweet bread. It's ideal for an on-the-go breakfast or a quick snack before dinner. —Flo Burtnett, Gage, Oklahoma
- 4 cups all-purpose flour
- 2 cups sugar, divided
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 2 cups buttermilk
- 1/2 cup canola oil
- 1/2 cup raisins
- 3 teaspoons ground cinnamon
- Preheat oven to 350°. In a large bowl, combine flour, 1-1/2 cups sugar, soda and salt. In a small bowl, whisk eggs, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in raisins. Combine cinnamon and remaining sugar; set aside.
- Spoon half the batter into two greased 8x4-in. loaf pans. Sprinkle with half of the reserved cinnamon sugar; repeat layers. Cut through batter with a knife to swirl.
Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks.
Freeze option: Wrap cooled bread in foil and freeze for up to 3 months. To use, thaw at room temperature. Yield: 2 loaves (12 slices each).
Originally published as Cinnamon Raisin Bread in Simple & Delicious November/December 2008, p52
Reviews for Cinnamon Raisin Quick Bread
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review