- 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 forCinnamon 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!!!!"
"Cut the ingredients in half except for the cinnamon and sugar that you add to the middle and top. Only wanted one loaf. It was great."
"This was good but I added an extra half cup of golden rasins and the zest of one orange.it was amazing"
"I had some raisins to use and found this recipe. It smelled so good when it was baking we didn't let it cool before we cut a piece. Delicious! One loaf went in the freezer but I'm not sure it will be there long!"
"Great recipe! First time I made it it was little dry. I changed the recipe the 2nd time by using 3 eggs, 2 1/2 cups of buttermilk and 1 cup of oil. For a good cinnamon taste, I add the 1 tsp of cinnamon into the batter. It turned out fluffy and moist after it's baked. My husband loved it!!"
"I've made this 3 or 4 times now. The first time I made it, I included the raisins. But since then, I've just left them out. It's almost as good as cinnamon rolls! My family loves this recipe. Perfect with a cup of coffee or tea on a brisk fall or winter day."