- 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).
Reviews for Cinnamon Raisin Quick Bread
"I agree with one of the other reviewers. It was just ok, nothing special. It was missing the wow factor. It was quite easy to make but if I make again, I might try brown sugar and more raisins with a pinch of nutmeg to give it a less of a refined sugar taste."
"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!!!!"