Cinnamon Raisin Bread

Greetings from the tiny kitchen!

So this week, I wanted to get back to bread. I. Love. Bread. I do actually. So, I decided to ask my wonderful husband if he had any ideas. Without hesitation, he responded with


Cinnamon Raisin Bread. This bread has everything! A sweet and crunchy crust, warm soothing cinnamon, and plump juicy raisins. It is great for a midnight snack, or with a piping hot cup of coffee.

Let’s make some bread!


First thing is first. The raisins are like the star of this bread. I used a mix of different colored raisins because I like the variety of flavors and colors. Variety is the spice of life after all! As always, you do you.

Grab those raisins, place them in a deep bowl and cover with cold water. Let them soak for about 10 minutes to allow them to get all crazy plump. This is like the Victorian age, people. Plump = good.

Dry ingredients! We’ve got sifted flour, sugar, brown sugar, baking powder, baking soda (cause we want all the lift) and salt. Stir them all together until they are completely mixed up and the brown sugar is evenly incorporated in the mix. (*Disclaimer! This batter is built in this one big bowl, so I do not have a wet ingredients list. They are all just kind of dumped in a couple things at a time. This at least gives you a starting point. #badblogger #sorryforanyconfusion)


Next, add the vegetable oil. Stir gently with a large wooden spoon until all the oil is spread out in the dry mixture and small lumps begin to form. Then, add eggs, sour cream and Mexican vanilla- yes the obsession with the nectar of the gods continues. Mix until the batter just starts to form and be careful not to cross the streams.

I mean overmix.

Now we prep the filling! Buckle your seatbelts. This is tricky AF!

Mix together cinnamon and sugar. Toss the raisins in the cinnamon and sugar. It’s okay if you need to read this a few times to get it. Yay! Filling!

Let’s assemble this bread! Prepare a loaf pan by lining it with aluminum foil and lightly coating the foil with baking spray. This helps create a lovely browning all around the bread, but makes for pretty easy clean up.


Pour about 1/3 of the batter into the pan. Layer with half the raisin mix.

Repeat with another third of the batter and the rest of the raisins. Then top with the remaining third of the batter. Boom. Done.


Set the loaf pan aside so we can make the topping! This is my favorite part of breakfast bready things like coffee cake. It can be tough to get right. Sometimes when I try, it just ends up being a mush of extra melted butter and brown sugar. I think I finally got it  here. This is the topping to end all toppings!

We start with butter, cinnamon, sugar and flour. What? Yes. Flour. Mix together the cinnamon, sugar and flour. Then cut in the butter. I literally dropped the flour into the middle of the bowl where I had mixed the other ingredients and cut it in with two forks. When it got to the point where the forks weren’t quite doing the job, I got my hands in there. I prefer to wait until as close the end of the process as possible because the heat from your hands will start to melt the butter and we don’t want that. You are looking for bits of solid butter, about the size of a pea, covered in the cinnamon/sugar/flour mixture and evenly distributed. Spread that good shit on the top of your bread batter in the loaf pan.

Yes! Now, step back and think about how cool you are.


Bake at 350° for about 75 minutes.

Time’s up!



Again, this sucks, but you have to wait for it to cool completely before you remove it from the loaf pan. Go hunt Pokemon or, crazy idea, walk around without a phone in your hand. Pool it for a while. Have a trip to your local independent bookstore for a new adventure to dive into. Whatever floats your boat. Me? I ran my zumba class to make sure I still remembered all my cues and didn’t pass out in the middle.


There may be some extra moisture in this bread from the raisins, but never fear! As long as a toothpick inserted in the middle came out clean, the bread is done and will not kill you.


This is a surefire crowd pleaser for a brunch get together with friends. Hate raisins? Add pecans instead and it’s a cinnamon pecan bread! Don’t like nuts OR raisins? Toss in some dried peaches and you have a cinnamon peach bread. Stretch yourself and have some fun in your kitchen. Give it a shot and let me know how it goes! 🙂

Nosh on, friends!

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Cinnamon Raisin Bread

Yield: 1 loaf Prep: 15 minutes  Bake: 70-75 minutes



2 cups unbleached flour (sifted)

1/2 cup granulated sugar

1/2 cup brown sugar

1 1/2 tsp baking powder

1 tsp baking soda

1 tsp salt

1/2 cup vegetable oil

1 cup sour cream

3 eggs (beaten)

2 tsp Mexican vanilla


1 cup raisins

2/3 cup sugar

1 Tbsp cinnamon


1/2 cup flour

1/4 cup sugar

1/4 cup unsalted butter

1 tsp cinnamon


  • Preheat oven to 350°
  • Soak raisins in cold water for 10 minutes. Drain thoroughly and set aside.
  • Mix together flour, sugars, baking powder, baking soda and salt.
  • Add vegetable oil and stir until small lumps begin to form.
  • Stir in eggs, sour cream and Mexican vanilla. Mix until batter just begins to form and be careful not to overmix.
  • To make the filling: Whisk together cinnamon and sugar. Toss raisins in the mixture until thoroughly combined. Set aside.
  • Line a standard sized loaf pan with aluminum foil and lightly coat with baking spray. Pour 1/3 of the batter into the pan. Sprinkle half the raisins on top. Pour another third of the batter on top of the raisins and top that with the rest of the raisin mixture. Then spread the remaining batter on top.
  • To make the topping: Combine cinnamon, sugar and flour in a medium bowl. Cut flour into this mixture until pea sized bits of butter are covered in the dry ingredients and are evenly distributed throughout the bowl. Spread this topping on the bread.
  • Bake for 70-75 minutes.
  • Allow to cool completely on a wire rack before removing from loaf pan.


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