Cinnamon Raisin Bread

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This Cinnamon Raisin Bread recipe is the perfect easy bread recipe to make for breakfast, afternoon snacking and school lunches.

September 16th is National Cinnamon Raisin Bread Day! Celebrate by baking a loaf of this fabulous Cinnamon Raisin Bread (quick-loaf style). It’s so easy to make, and you this will most likely become a repeat recipe for you!

Share the cinnamon raisin bread love on social media today using the hashtags #NationalCinnamonRaisinBreadDay, #CinnamonRaisinBreadDay, #CinnamonRaisinBread and #RecipesForHolidays.

Be sure to follow my September Food Holidays page so you never miss a food holiday in the month of September!

“Coffee makes it possible to get out of bed. Toasted cinnamon raisin bread makes it worthwhile.”

-RecipesForHolidays.com

The History of Cinnamon Raisin Bread:

Public records show that people have been baking bread with raisins since 1671 (beginning in Europe). Elizabethan cooks are known to have baked cinnamon raisin bread hundreds of years ago.

In England, cinnamon raisin read became popular to serve for high tea in the late 1800’s.

In the 1920’s, it was referred to a “bread of iron” due to the high iron content of the raisins.

And it became increasingly popular among English bakers in the 1960’s.

Ingredients needed:

• all purpose flour
• granulated white sugar
• baking soda and salt
• raisins
• buttermilk
• egg
• canola or vegetable oil
• ground cinnamon
• powdered sugar
• milk

How to make Cinnamon Raisin Quick Bread:

The complete, printable recipe is at the end of this post.

1. Preheat the oven to 350 degrees F. Spray the bottom only of a 9×5-inch loaf pan.
2. In a large bowl, whisk together the flour, 1 cup sugar, baking soda and salt. Stir in the raisins.
3. Add the buttermilk, egg and oil, and stir to combine until moistened.
4. In a small bowl, combine the 1/2 cup sugar with the cinnamon.
5. Pour half of the batter into the prepared pan. Sprinkle with half of the cinnamon-sugar. Carefully, spoon in the remaining batter. Sprinkle with the remaining cinnamon-sugar. Cut throught the batter with a knife to swirl.
6. Bake 45 to 50 minutes, or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes, and then remove the bread to a wire rack to cool completely.

In a small bowl, whisk together the powdered sugar and milk. Drizzle the glaze over the top of the loaf. The glaze is optional, but it’s so delicious!

Slice and eat. You can spread a little butter or cream cheese on your cinnamon raisin bread, or just eat it as is. Some like to put it in the toaster to get it a little crispy. Enjoy!

Fun Facts about Cinnamon Raisin Bread:

• Cinnamon raisin bread is known as “fruit toast” in New Zealand.
• Variations include additions of walnuts, hazelnuts, pecans, rum and whisky.
• This bread can be toasted, made into a sandwich or included on a cheese board.
• In Germany, there is a version of raisin bread called, “stollen.”
• In Russia, “kulich” is an Easter raisin bread.
• In Italy, “panettone” is a popular bread with dried fruits (including raisins).
• Raisin challah bread is popular in the Jewish culture on shabbat and during Jewish holidays.