- 4 cups all-purpose flour
- 2 cups sugar, divided
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 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 in pans 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).
Reviews for Cinnamon Raisin Quick Bread
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"We love quick breads at our house and also anything spicy. So when I saw this recipe, I couldn't resist trying it and it is very, very good. I will make it again.Nancy FoustField Editor PA"
"Very easy to make. I made a lemon glaze with lemon zest poured over it. It was delicious! My family loved it! A Henry Cleveland Ohio."
"Made this bread for my Family, it was a hit especially with hubby-will definitely be making it again, great recipe!!!!"
"This bread was o.k. I omitted the raisins. I felt it was missing a wow factor. It wasn't bad just o.k. Maybe some sour cream added to the wet ingredients would help."