Cinnamon Raisin Swirl Quick Bread

Make this delicious Cinnamon Raisin Swirl Quick Bread from AmandasCookin.com @amandaformaro

One of the things I remember most about my childhood was when my mother made me cinnamon toast. Usually it was just toasted white bread, toasted, buttered and sprinkled with cinnamon sugar. She also loved cinnamon raisin bread and bought the red bagged Sun Maid brand all the time.

Make this delicious Cinnamon Raisin Swirl Quick Bread from AmandasCookin.com @amandaformaro

I love to make yeasts breads, don’t get me wrong, but also really enjoy a good quick bread. They certainly aren’t as intimidating as a yeast bread, and they don’t require the prep work a yeast bread does.

Make this delicious Cinnamon Raisin Swirl Quick Bread from AmandasCookin.com @amandaformaro

I actually made this two times and adapted the recipe to my liking. I added another egg and some baking powder.

Make this delicious Cinnamon Raisin Swirl Quick Bread from AmandasCookin.com @amandaformaro

Note: I adapted a recipe I found on a site called Honest Kitchen. So strange that when I went back to link to them their site was just gone. Now it’s a pet food store.

Make this delicious Cinnamon Raisin Swirl Quick Bread from AmandasCookin.com @amandaformaro

Anyway, this is very easy and quite tasty, though in my opinion, it’s best served warm. Don’t panic at the amount of cinnamon sugar. It’s seems like a lot, but it truly does the trick!

5 from 1 reviews
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Cinnamon Raisin Swirl Quick Bread
 
Prep
Cook
Total
 
Servings: 1 loaf, 8-10 slices
Ingredients
  • 2 cups unbleached all purpose flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup buttermilk
  • 2 large eggs
  • ¼ cup canola oil
  • 1 teaspoon vanilla extract
  • ½ cup golden raisins
For the cinnamon mixture
  • ⅓ cup sugar
  • 2½ teaspoons ground cinnamon
Instructions
  1. Preheat oven to 350 degrees F. Lightly grease the bottom and halfway up the sides of a 9x5 inch loaf pan. Place prepared loaf pan onto a baking sheet.
  2. In a large bowl, whisk together flour, baking soda, baking powder, and salt.
  3. In another bowl, combine milk, oil, eggs, and vanilla. Mix thoroughly. Beat sugar into mix until it is thoroughly creamed.
  4. Add wet ingredients to the dry ingredients all at once. Stir just until moistened and there are no more traces of flour. Batter may be lumpy, do not over mix. Gently fold in the raisins.
  5. Combine sugar and ground cinnamon to make the cinnamon swirl.
  6. Add ⅓ of the batter to the pan then sprinkle with cinnamon sugar. Add another ⅓ of batter and sprinkle with cinnamon sugar. Finally add remaining batter and top with remaining cinnamon sugar.
  7. Bake in preheated oven for 40 to 50 minutes, until a toothpick inserted into center of the loaf comes out clean. Allow loaf to cool in pan for 10 minutes then remove to a wire rack to cool completely.
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Nutrition Information
Serving size: 1 slice

Comments

  1. Tante Fredo LLENSA says

    Hello,

    Isn’t it a recipe coming from the site Honest cooking?

    I think Ifound it there. Thank you anyway for your recipe, we just began to cook.

    Best regards.

    • says

      Hi Tante. You’ll see in the post that I made a note that I found this recipe originally on Honest Kitchen, I had the actual direct linked saved so I could give them credit. However, when I went to go link to it, I found that it was gone. A little more investigation showed that the site was now owned by a dog food company, so their domain must have expired and it was snatched up right away. I did not find this recipe on the site you mentioned, Honest Cooking, but they may have it as well.

  2. says

    My mom used to buy the red bag Sun Maid brand too when I was a kid! I always felt special when she would share “Her” bread with me, toasted and buttered. :) Great memories. I make the yeast version of this about once a month, but I love the fact that this is a quick bread. I’ll have to try it soon.

  3. Mothercrone says

    Hi Amanda, you are absolutely correct…that Honest Kitchen website is no longer a cooking blog so fear not what others say. This recipe looks delicious and I can’t wait to try it. Love your enthusiasm and honesty.

  4. melissia says

    I made this this morning the only thing I change was I used whole wheat white flour it was great thanks for the great recipe

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