Best Cinnamon Raisin Bread

Cinnamon Raisin Bread is one of those magical recipes that transforms your kitchen into a cozy bakery with its warm, spiced aroma. This loaf strikes the perfect balance between soft, tender bread and sweet cinnamon swirls, studded with plump raisins throughout. The buttermilk adds a subtle tanginess that complements the sweetness, while the cinnamon-sugar creates beautiful swirls that make each slice uniquely marbled and delicious.

I made this bread last weekend when my sister visited, and we couldn't stop at just one slice. The warm cinnamon aroma filled my kitchen all afternoon, and the bread disappeared by the next morning.

Ingredients:

• All-purpose flour (2 cups): The foundation of our bread providing structure without being too heavy; unbleached works beautifully here
• White sugar (1 cup + 1/2 cup divided): Sweetens the bread and creates that irresistible cinnamon-sugar swirl; don't reduce this as it affects texture too
• Baking soda (1 teaspoon): Provides the perfect rise when combined with buttermilk; make sure yours is fresh
• Salt (1/2 teaspoon): Enhances all flavors and balances sweetness; fine sea salt works wonderfully
• Raisins (3/4 cup): Adds chewy texture and natural sweetness; look for plump, moist raisins or soak yours in warm water for 10 minutes if they seem dry
• Buttermilk (1 cup): Creates tenderness and activates the baking soda; no buttermilk on hand? Add 1 tablespoon lemon juice to regular milk and let sit 5 minutes
• Egg (1 large): Provides structure and richness; room temperature is best
• Melted butter (1/4 cup): Adds moisture and flavor; I recommend unsalted
• Ground cinnamon (3 teaspoons): The star flavor; use fresh, aromatic cinnamon for best results

Step-by-Step Instructions:

1. Prepare the Oven and Pan

Mix the dry ingredients while your oven preheats to 350°F. This temperature ensures the bread bakes evenly without drying out. Lightly grease just the bottom of a 9x5-inch loaf pan - I find this helps the bread rise better along the sides compared to greasing the entire pan. If your pan tends to stick, you can add a small parchment paper sling for easier removal later.

2. Mix the Batter

In a large mixing bowl, thoroughly whisk together the flour, 1 cup sugar, baking soda, and salt until evenly distributed. This prevents any baking soda clumps that could leave bitter spots. Gently fold in the raisins, coating them in the flour mixture (this helps prevent them from sinking). In a separate small bowl or measuring cup, lightly beat the egg before adding the buttermilk and melted butter. Pour these wet ingredients into the dry mixture, stirring just until combined. Over-mixing will develop gluten and make your bread tough, so stop as soon as no dry flour remains visible.

3. Prepare the Cinnamon-Sugar Mixture

In a separate small bowl, combine the remaining 1/2 cup of sugar with the 3 teaspoons of cinnamon, mixing thoroughly until the color is uniform. The sugar will carry the cinnamon flavor throughout the bread while creating those characteristic swirls. Use a fork to break up any clumps in the mixture for even distribution.

4. Layer and Swirl

Pour exactly half of your batter into the prepared loaf pan, spreading it evenly with a spatula to reach all corners. Sprinkle precisely half of your cinnamon-sugar mixture evenly across the surface. Then carefully spread the remaining batter on top, trying not to disturb the cinnamon layer too much. Sprinkle the remaining cinnamon-sugar over the top. Take a butter knife and insert it all the way to the bottom of the pan, then create gentle S-shaped swirls throughout the batter. Don't over-swirl - 5-6 passes through the batter is plenty.

5. Bake to Perfection

Place the pan in the center of your preheated oven and bake for 45-50 minutes. Around the 35-minute mark, check if the top is browning too quickly - if so, loosely tent with aluminum foil. The bread is done when a toothpick inserted in the center comes out clean or with a few moist crumbs (but no wet batter). Allow the bread to cool in the pan for exactly 10 minutes - this allows it to set enough to remove safely while still releasing easily from the pan. Then transfer to a wire rack to cool completely before slicing, which typically takes about an hour.

My grandmother swore by adding raisins to her baking, claiming they kept her digestion regular well into her 90s. I've kept her tradition alive with this bread, and my kids actually request it over chocolate versions, which I consider a small miracle given their usual sweet preferences.

Perfect Pairings

Cinnamon raisin bread transforms from a simple breakfast to a memorable meal when paired thoughtfully. A slice toasted and spread with cream cheese creates an almost cheesecake-like experience that's perfect with coffee. For a more substantial breakfast, try it topped with almond butter and thin apple slices, creating a portable version of apple pie flavors. During holiday seasons, I've even used this bread to make French toast, which elevates it to a truly special breakfast that guests still talk about months later.

Storage Tips for Maximum Freshness

Proper storage makes all the difference in maintaining this bread's delightful texture for days. Once completely cooled, store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. I've found slicing the entire loaf and freezing individual pieces separated by parchment paper creates a convenient option for quick breakfasts. Simply pop a frozen slice directly into the toaster, and the texture remains remarkably close to freshly baked. If planning to serve the entire loaf at once after freezing, thaw overnight in the refrigerator, then warm in a 300°F oven for about 10 minutes to restore that fresh-baked quality.

Variations to Try

The beauty of this recipe lies in its adaptability to your personal preferences and what's available in your pantry. Dried cranberries make an excellent substitute for raisins, offering a pleasant tartness that contrasts beautifully with the sweet cinnamon swirl. For a more complex flavor profile, try adding 1/2 teaspoon of cardamom or a pinch of cloves to the cinnamon-sugar mixture. Chopped walnuts or pecans (about 1/3 cup) add delightful texture and nutritional benefits when sprinkled between the layers alongside the cinnamon-sugar. During apple season, I sometimes fold in 1/2 cup of finely diced apple to the batter, which melts into pockets of moistness throughout the loaf and pairs wonderfully with the cinnamon.

Common Questions

→ Can I substitute dried cranberries for the raisins?

Yes, dried cranberries make an excellent substitute for raisins in this bread. They'll add a pleasant tartness that complements the sweet cinnamon flavors. You can use the same 3/4 cup measurement for the cranberries.

→ What can I use if I don't have buttermilk?

If you don't have buttermilk, you can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk. Let it sit for 5-10 minutes until slightly thickened before using in the recipe.

→ How should I store this bread to keep it fresh?

Store the bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, wrap it well and freeze for up to 3 months. Thaw at room temperature or toast slices directly from frozen.

→ Can I add nuts to this bread?

Absolutely! Chopped walnuts or pecans would be delicious additions. Add about 1/2 cup of chopped nuts to the batter when you mix in the raisins for added texture and flavor.

→ Why is my bread cracking on top?

A crack on top is actually normal and desirable for quick breads like this one! It happens as the exterior sets before the interior finishes cooking. The crack creates that classic homemade look and provides a nice textural contrast.

→ How do I know when the bread is fully baked?

The most reliable method is to insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs (not wet batter), the bread is done. Also, the top should be golden brown and spring back slightly when gently pressed.