Cinnamon Raisin Bread



Cinnamon Raisin Bread

This bread is so delicious!  The grandkids stopped by and we devoured a whole loaf within an hour.  Sure glad this recipe made two loaves.  I think I need to make another recipe just so I can freeze it and have it ready to serve when unexpected company comes.

  • 4 cups all-purpose flour
  • 2 cups sugar, divided
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 2 cups buttermilk
  • 1/2 cup canola oil
  • 1/2 cup raisins
  • 3 teaspoons ground cinnamon

Set oven rack to the lower middle position.  Preheat oven to 350 degrees.

In a large bowl, combine the flour, 1 1/2 cups sugar, baking soda and salt.  In a small bowl, whisk the eggs, buttermilk and oil.  Stir into dry ingredients just until moistened.  Fold in raisins.  Combine cinnamon and remaining sugar; set aside.

Spoon half of the batter into two greased 8-in. x 4-in. loaf pans.  Sprinkle with half of the reserved cinnamon-sugar; repeat layers.  Cut through batter with a knife to swirl.

Bake for 60 to 70 minutes or until a toothpick inserted near the center comes out clean.  Cool in pans for 10 minutes before removing from pans to wire racks.

Slice and gobble it up warm right away.

Or – wrap in foil and freeze for up to 3 months.  To use frozen bread:  Thaw at room temperature.

Makes 2 loaves (12 slices each).

“We can finish strong when we focus on Christ.”


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