{"id":43610,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/cinnamon-raisin-quick-bread\/"},"modified":"2024-11-06T11:10:26","modified_gmt":"2024-11-06T17:10:26","slug":"cinnamon-raisin-quick-bread","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/cinnamon-raisin-quick-bread\/","title":{"rendered":"Cinnamon Raisin Quick Bread"},"content":{"rendered":"<p>People think baking bread takes a long time because you have to wait for yeast to rise, but this cinnamon raisin quick bread uses only baking soda to get that lift. That means no waiting or kneading, and all you have to do is pour the batter into greased pans when you&#8217;re ready to bake. You&#8217;ll add a cinnamon-sugar mixture between layers of batter to give this bread a sweet center. It&#8217;s fantastic for breakfast, snacks or dessert, and if you need to grab some food before running out to school or work, this is a tasty choice.<\/p>\n<h2>Cinnamon Raisin Quick Bread Ingredients<\/h2>\n<ul>\n<li><strong>All-purpose flour:<\/strong> All-purpose has that name for a reason: It&#8217;s got the right amount of protein to give the bread strength, but not so much that the bread becomes chewy.<\/li>\n<li><strong>Sugar:<\/strong> White sugar holds on to moisture and prevents too much gluten from forming. This gives baked goods a more cake-like texture. Less sugar would make the quick bread have a breadlike texture.<\/li>\n<li><strong>Baking soda:<\/strong> This is what will make the quick bread batter rise as it bakes.<\/li>\n<li><strong>Eggs:<\/strong> Eggs bind ingredients together in the batter, and in this recipe, they also help a bit with making the batter rise.<\/li>\n<li><strong>Buttermilk:<\/strong> This is not only the acidic ingredient that will activate the baking soda, but it will also help flavor the bread and make it tender.<\/li>\n<li><strong>Raisins:<\/strong> You can add the raisins to the batter straight from the package, but <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-plump-raisins-for-baking\/\" data-name=\"www.tasteofhome.com\/article\/how-to-plump-raisins-for-baking\/\" data-module=\"content engagement\" data-position=\"embedded links\">soaking them<\/a> first in warm water plumps them and gives them a much softer texture.<\/li>\n<li><strong>Cinnamon:<\/strong> Even though the mixture you sprinkle over the batter is cinnamon sugar, don&#8217;t use store-bought blends. Use the combination in the recipe.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Make the batter<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2075957\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Cinnamon-Raisin-Quick-Bread_TOHD24_-36769-_DanielleMoore_1.jpg?fit=700%2C1024\" alt=\"Tohd24 36769 Daniellemoore 1\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Danielle Moore for Taste Recipes<\/span><\/span><\/p>\n<p>Preheat the oven to 350\u00b0F. Combine the flour, 1 1\/2 cups of the sugar, the baking soda and the salt in a large bowl. Whisk the eggs, buttermilk and some canola oil together in a separate bowl. Stir the wet ingredients into the dry ingredients gradually, until the dry ingredients are just moistened. Fold the raisins into the batter. In a separate, clean bowl, mix the rest of the sugar and the cinnamon. Set that mixture aside for now.<\/p>\n<h3>Step 2: Layer the batter and cinnamon<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2075958\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Cinnamon-Raisin-Quick-Bread_TOHD24_-36769-_DanielleMoore_2.jpg?fit=700%2C1024\" alt=\"Tohd24 36769 Daniellemoore 2\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Danielle Moore for Taste Recipes<\/span><\/span><\/p>\n<p>Grease two 8&#215;4-inch loaf pans. Spoon half the batter into each of the two pans. Top these layers with half of the cinnamon-sugar mixture. Repeat the layers with the rest of the batter and cinnamon-sugar mixture. Cut through the batter in each pan with a knife to create a swirl.<\/p>\n<h3>Step 3: Bake and cool the quick bread<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2075959\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Cinnamon-Raisin-Quick-Bread_TOHD24_-36769-_DanielleMoore_3.jpg?fit=700%2C1024\" alt=\"Tohd24 36769 Daniellemoore 3\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Danielle Moore for Taste Recipes<\/span><\/span><\/p>\n<p>Bake the loaves for 55 to 60 minutes. When they&#8217;re ready, a toothpick inserted in the center of the loaves should come out clean. Let the loaves cool for 10 minutes in their pans, and then remove the loaves and transfer them to a wire rack to cool fully.<\/p>\n<h2>Cinnamon Raisin Quick Bread Variations<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2075960\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Cinnamon-Raisin-Quick-Bread_TOHD24_-36769-_DanielleMoore_4.jpg?fit=700%2C1024\" alt=\"Tohd24 36769 Daniellemoore 4\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Danielle Moore for Taste Recipes<\/span><\/span><\/p>\n<ul>\n<li><strong>Use golden raisins or other dried fruit:<\/strong> You can use regular dark raisins or golden raisins in this recipe. If you don&#8217;t like raisins, try another fruit su h as sweetened dried cranberries or dried cherries. And if you don&#8217;t want any fruit and are just looking for a cinnamon bread recipe, try this <a href=\"https:\/\/www.tasteofhome.com\/recipes\/cinnamon-swirl-quick-bread\/\" data-name=\"www.tasteofhome.com\/recipes\/cinnamon-swirl-quick-bread\/\" data-module=\"content engagement\" data-position=\"embedded links\">cinnamon quick bread<\/a>.<\/li>\n<li><strong>Use brown sugar instead of white:<\/strong> This cinnamon raisin quick bread uses all white sugar; try substituting brown sugar in the cinnamon mixture instead.<\/li>\n<\/ul>\n<h2>How to Store Cinnamon Raisin Quick Bread<\/h2>\n<p>Initially, you can store the raisin quick bread in an airtight container at room temperature for up to two days. Make sure the loaf has completely cooled before you put it in the container, otherwise the steam from the warm bread will make the exterior soggy and promote mold growth.<\/p>\n<h3>Can you freeze cinnamon raisin quick bread?<\/h3>\n<p>If you&#8217;re going to have leftover bread past a couple of days, freeze it. You can also make extra loaves and freeze them for later. In both cases, ensure the bread has completely cooled down. Then, wrap the bread in foil and place that in a freezer-safe bag or container, squeezing out as much air as possible. In both cases, you&#8217;re better off slicing the bread before freezing it. That allows you to take just the slices you want instead of having to thaw the entire loaf at once.<\/p>\n<h2>Cinnamon Raisin Quick Bread Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2075962\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Cinnamon-Raisin-Quick-Bread_TOHD24_-36769-_DanielleMoore_6.jpg?fit=700%2C1024\" alt=\"Tohd24 36769 Daniellemoore 6\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Danielle Moore for Taste Recipes<\/span><\/span><\/p>\n<h3>What can you use if you don&#8217;t have buttermilk?<\/h3>\n<p>If you don&#8217;t have <a href=\"https:\/\/www.tasteofhome.com\/article\/heres-why-buttermilk-should-be-your-holiday-secret-ingredient\/\" data-name=\"www.tasteofhome.com\/article\/heres-why-buttermilk-should-be-your-holiday-secret-ingredient\/\" data-module=\"content engagement\" data-position=\"embedded links\">buttermilk<\/a> and don&#8217;t want to buy a whole quart or a half gallon just to get 2 cups for the recipe, you have three options: One is to place 1 tablespoon of white vinegar or lemon juice in a liquid cup measure, and then fill the rest of the measure with milk. Do that for each cup of buttermilk called for in the recipe, and let the cups stand for five minutes before using. The second option is to use 1 cup of plain yogurt for each 1 cup of buttermilk. The third option is to mix 1 cup of milk with 1 3\/4 teaspoons of cream of tartar. There&#8217;s actually a fourth option, which you may like if you don&#8217;t usually have milk or yogurt on hand: buttermilk powder. Unopened packages are often shelf-stable. Opened packages have to be refrigerated, but they last a lot longer than liquid buttermilk and are easy to mix into any baking recipe. By the way, if you&#8217;ve been freezing buttermilk, give the powder a try because you don&#8217;t have to wait for the powder to thaw.<\/p>\n<h3>Can you use bread flour?<\/h3>\n<p>Don&#8217;t use bread flour here. Bread flour is very &#8220;strong,&#8221; meaning it&#8217;s got a lot of protein and will form a lot of gluten as you knead the dough. It makes loaves chewy and gives them structure, so bread flour is good for a lot of yeast-bread recipes. But this is a quick bread recipe, and you want that tender, almost-but-not-quite-cakey texture. Bread flour doesn&#8217;t do that texture well even when mixed with a lot of sugar. All-purpose is best here. On the other end of the flour protein scale, pastry flour that&#8217;s at the higher end of the protein percentage range (making it close to the amount of protein in all-purpose flour) could be an acceptable substitute.<\/p>\n<h3>Won&#8217;t the buttermilk overpower the baking soda?<\/h3>\n<p>This easy raisin bread recipe contains 2 teaspoons of baking soda and 2 cups of buttermilk. Normally, you need an acidic ingredient to activate the rising power of baking soda. If you have too much of an acidic ingredient, then that can destroy the rising power of the soda. You see this a lot when buttermilk or lemon juice combine with both <a href=\"https:\/\/www.tasteofhome.com\/article\/difference-between-baking-powder-and-baking-soda\/\" data-name=\"www.tasteofhome.com\/article\/difference-between-baking-powder-and-baking-soda\/\" data-module=\"content engagement\" data-position=\"embedded links\">baking powder<\/a> and baking soda. The baking powder, which contains both baking soda and acidic cream of tartar, would be completely overwhelmed by the amount of acidity in the recipe. The bread wouldn&#8217;t rise well. So, extra baking soda counters the acidic ingredient and lets the baking powder do its job. Plus, the extra rising power you get from the baking soda and acidic ingredients doesn&#8217;t hurt. If you&#8217;re using older baking soda, <a href=\"https:\/\/www.tasteofhome.com\/article\/testing-baking-powder-and-soda\/\" data-name=\"www.tasteofhome.com\/article\/testing-baking-powder-and-soda\/\" data-module=\"content engagement\" data-position=\"embedded links\">test it<\/a> to ensure it&#8217;s still useable.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cinnamon and raisins bring heartwarming flavor to this mildly sweet bread. It&#8217;s ideal for an on-the-go breakfast or a quick snack before dinner. \u2014Flo Burtnett, Gage, Oklahoma<\/p>\n","protected":false},"author":7061,"featured_media":2075963,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,305616,305615,304423,304328,305487,307153,304430,304338,306171,304515,304343,307104,303966,304988,304408,304368,303887,306848,305669,304558,307189,324623,304150,303883,304468,305031],"categories-v2":[308500,310461,309438,310897,310890,308821,308988,308984,308481,310796,310199,308830,308992,312036,308880,308993,310155,308495,308935,308813,308745,308478,309603,310938,308910,310235,309177,309434,308476,308875,308975],"coauthors":[343419],"recommended_recipes":[{"post_title":"Cinnamon Quick Bread","post_link":"\/recipes\/cinnamon-swirl-quick-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/Cinnamon-Swirl-Quick-Bread_EXPS_FBBZ24_4876_DR_05_10_04b.jpg"},{"post_title":"Cinnamon Monkey Bread","post_link":"\/recipes\/cinnamon-monkey-bread\/","post_image":"\/wp-content\/uploads\/2025\/04\/Cinnamon-Monkey-Bread_EXPS_TOHcom25_19058_MD_P2_04_10_1b.jpg"},{"post_title":"Pistachio Quick Bread","post_link":"\/recipes\/pistachio-quick-bread\/","post_image":"\/wp-content\/uploads\/2024\/10\/Pistachio-Bread_TOH24__39375_RuthieDarling_13.jpg"},{"post_title":"Cinnamon Roll Bread","post_link":"\/recipes\/country-cinnamon-swirl-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/Country-Cinnamon-Swirl-Bread_EXPS_SDAS18_23049_C04_03__2b.jpg"},{"post_title":"Cinnamon Swirl Bread","post_link":"\/recipes\/cinnamon-swirl-bread\/","post_image":"\/wp-content\/uploads\/2025\/01\/Cinnamon-Swirl-Bread_EXPS_TOHON23_10083_DR_05_11_2b.jpg"},{"post_title":"Cinnamon Raisin Bread","post_link":"\/recipes\/raisin-cinnamon-bread\/","post_image":"\/wp-content\/uploads\/2025\/01\/Cinnamon-Raisin-Bread_EXPS_TOHD24_11808_ChristineMa_8.jpg"},{"post_title":"Apple Cinnamon 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Bread","post_link":"\/recipes\/apple-raisin-quick-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/Apple-Raisin-Quick-Bread_EXPS_FT20_11126_F_0519_1_home.jpg"},{"post_title":"Cranberry Orange Almond Quick Bread","post_link":"\/recipes\/cranberry-orange-almond-quick-bread\/","post_image":"\/wp-content\/uploads\/0001\/01\/Cranberry-Orange-Almond-Quick-Bread_EXPS_THD18_233911_C07_31_3b.jpg"},{"post_title":"Cucumber Quick Bread","post_link":"\/recipes\/cucumber-quick-bread\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Buttermilk Cinnamon Bread","post_link":"\/recipes\/buttermilk-cinnamon-bread\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Garlic Cheese Quick Bread","post_link":"\/recipes\/garlic-cheese-quick-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps22078_QC10365D10.jpg"},{"post_title":"Easy Cinnamon Bread","post_link":"\/recipes\/easy-cinnamon-bread\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Banana Raisin Bread","post_link":"\/recipes\/banana-raisin-bread\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Cinnamon-Raisin-Quick-Bread_EXPS_HPLBZ17_36769_D06_07_1b.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_moat_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/cinnamon-raisin-quick-bread\/","name":"Cinnamon Raisin Quick Bread","datePublished":"2018-01-01","dateModified":"2024-11-06","prepTime":"PT15M","cookTime":"PT55M","totalTime":"PT01H10M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/EXPS_TOHD24_-36769-_DanielleMoore_5.jpg","height":1200,"width":1200},"recipeCategory":"","description":"If you like cinnamon raisin bread but don't want to bake with yeast, here's a cinnamon raisin quick bread recipe that's sure to please. A tender, raisin-dotted buttermilk batter hides a swirl of cinnamon and sugar that lends just the right amount of sweetness to each slice.","recipeIngredient":["4 cups all-purpose flour","2 cups sugar, divided","2 teaspoons baking soda","1 teaspoon salt","2 large eggs, room temperature","2 cups buttermilk","1\/2 cup canola oil","1\/2 cup raisins","3 teaspoons ground cinnamon"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the batter","text":"Preheat the oven to 350\u00b0F. Combine the flour, 1 1\/2 cups of the sugar, the baking soda and the salt in a large bowl. Whisk the eggs, buttermilk and some canola oil together in a separate bowl. Stir the wet ingredients into the dry ingredients gradually, until the dry ingredients are just moistened. Fold the raisins into the batter. In a separate, clean bowl, mix the rest of the sugar and the cinnamon. Set that mixture aside for now.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Cinnamon-Raisin-Quick-Bread_TOHD24_-36769-_DanielleMoore_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Layer the batter and cinnamon","text":"Grease two 8x4-inch loaf pans. Spoon half the batter into each of the two pans. Top these layers with half of the cinnamon-sugar mixture. Repeat the layers with the rest of the batter and cinnamon-sugar mixture. Cut through the batter in each pan with a knife to create a swirl.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Cinnamon-Raisin-Quick-Bread_TOHD24_-36769-_DanielleMoore_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake and cool the quick bread","text":"Bake the loaves for 55 to 60 minutes. When they're ready, a toothpick inserted in the center of the loaves should come out clean. Let the loaves cool for 10 minutes in their pans, and then remove the loaves and transfer them to a wire rack to cool fully.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Cinnamon-Raisin-Quick-Bread_TOHD24_-36769-_DanielleMoore_3.jpg?fit=700,1024"}],"recipeYield":"2 loaves (12 pieces each)","author":[{"@type":"Person","name":"Suzanne S. Wiley"}],"nutrition":{"@type":"NutritionInformation","calories":" 204 calories","fatContent":"5g fat (1g saturated fat)","cholesterolContent":"18mg cholesterol","sodiumContent":"231mg sodium","carbohydrateContent":"36g carbohydrate (20g sugars","fiberContent":"1g fiber)","proteinContent":"3g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.425532,"reviewCount":47,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-04-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleBulb"},"reviewBody":"I usually make a new recipe without making changes, but I did add 2 teaspoons vanilla extract to the egg\/oil\/buttermilk mixture since baked goods can always benefit from some sort of flavoring. I also used more raisins, probably 1 cup, which I plumped before adding to batter (brought just to boil with a small amount of water, drained and cooled). We loved the crunchy cinnamon topping and I have no doubt that the flavors of this bread will continue to develop overnight. Bring on breakfast!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-07-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Susan2726"},"reviewBody":"After reading the many positive reviews I did make a couple of tweaks--added cinnamon to the dry ingredients, vanilla to the wet ingredients, mixed the cinnamon topping with brown sugar instead of white sugar...doubled the raisins and it turned out awesome!!  Ate the first piece warm and can't wait to share a loaf at work tomorrow!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-10-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"pattiejean"},"reviewBody":"This was quick and easy to whip up, and was wonderful warm from the oven with a cup of tea.  I love the cinnamon-raisin combination in a quick sweet bread.  It was a hit with my family-will be a keeper!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-06-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"hutdeb"},"reviewBody":"Since I am diabetic looking for recipe could cut in half and adapt easily, I decided to try this quick bread.   Pleasantly surprised -- really nice taste\/texture -- definitely good for after dinner desert with butter and tea or mid-day too -- curves sweet tooth with small slice.  After reading all comments, I tried some with first bake:  Used White Whole Wheat Flour -- next time Whole Wheat Flour, put cinnamon in dry ingredients and 1 teaspoon Vanilla in wet ingredients,  Used Truvia's Stevia Baking Blend for sugar substitutes -- using brown sugar in cinnamon mixture between layers, next time will try currants instead of raisins and eventually without any fruit.   Since I love spices will try one or combinations of following spices: allspice\/cardamon\/cinnamon\/cloves\/nutmeg to see which combination I like the best.  Eventually will try walnuts or maybe pecans.   To try and make healthier, might substitute yogurt or unsweetened applesauce for canola oil.   Thanks to everyone's suggestions, it helped me find a recipe I can make again and again without getting tired of the taste or before it goes stale.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-10-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"kimspacc"},"reviewBody":"Excellent for breakfast or dessert.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-09-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedHat"},"reviewBody":"Since I only wanted one loaf, I took  a tip from another reviewer, I halved the recipe except for the cinnamon sugar that is layered in the middle and on top.. My own tweak was to leave in the full quantity of raisins (1\/2 cup). It was great -- moist inside and crackly on top. Despite the added sugar, it wasn't too sweet. This will go in my book of favorite recipes.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-10-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedMustache"},"reviewBody":"This was so easy and delicious! Will definitely be making this again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-10-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleSeahorse"},"reviewBody":"I just finished my first slice, which I buttered and warmed slightly and all I can say is YUMMY!  It's moist and tender with just the right amount of cinnamon.  My BF said \"really, really good\".  It's easy to put together - will be making this many times.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-02-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenDice"},"reviewBody":"This was good but I added an extra half cup of golden rasins and the zest of one orange.it was amazing","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-10-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueProcessor"},"reviewBody":"I agree with one of the other reviewers. It was just ok, nothing special. It was missing the wow factor. It was quite easy to make but if I make again, I might try brown sugar and more raisins with a pinch of nutmeg to give it a less of a refined sugar taste.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-04-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeChilli"},"reviewBody":"We love quick breads at our house and also anything spicy.  So when I saw this recipe, I couldn't resist trying it and it is very, very good.  I will make it again.Nancy FoustField Editor PA","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-04-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveCupcake"},"reviewBody":"I made this for my husband. I accidentally put in too much liquid, so it came out more like bread  pudding. It's a really good dessert, though! :)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-11-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldMagnet"},"reviewBody":"It was very simple to make.  I used a mix of ground spices along with the cinnamon,i.e. cloves, nutmeg, allspice, cardamom","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-01-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanProcessor"},"reviewBody":"This was a nice bread...I added more raisins and cinnamon.  It is a semi-sweet bread, just in case you are expecting a very sweet bread.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-02-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedBulb"},"reviewBody":"Made this gluten-free and it was the best thing EVER!!!!!!!!!!!!!!!!!!!!!1","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-10-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BluePretzel"},"reviewBody":"I've made this 3 or 4 times now.  The first time I made it, I included the raisins.  But since then, I've just left them out.  It's almost as good as cinnamon rolls!  My family loves this recipe.  Perfect with a cup of coffee or tea on a brisk fall or winter day.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-08-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenRing"},"reviewBody":"Yummy!  Definitely double the raisins and use cinnamon liberally!~ Theresa","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-06-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveApple"},"reviewBody":"This is a delightful bread! It is so good that I made it for a friend on her birthday. I took the advice of other reviewers and added an entire cup of raisins and also added a heaping tablespoon of cinnamon to batter. I baked my breads in round 9\" cake pans. The bake time was approximately 35 minutes. I just swirled the cinn\/sugar mix on top of batter instead of half the batter and repeating. Its so simple!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-06-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedLocomotive"},"reviewBody":"Delicious.  Wanted a quick recipe to throw together and be ready to eat warm - this was perfect!  Didn't have buttermilk, so I added lemon juice to skim milk (1 Tbsp lemon per cup of milk) and waited 10 minutes before adding.  I also used 1 cup of whole wheat flour in place of 1 cup of all purpose flous - a little bit of healthiness added. Mine was done in 45 minutes, so watch the time so it doesn't burn.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-12-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveAnchor"},"reviewBody":"I only had one 8x4 loaf pan so made one large loaf and 4 minis. Baked the minis for 30 min. Next time I am going to make muffins. I also added 1 tsp. cinnamon to the batter, plus a 1\/2 cup of chopped, toasted pecans.Thanks for sharing!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-12-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenSushi"},"reviewBody":"I did not find this bread tasty at all. It was very dry. Not a keeper recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-11-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedBug"},"reviewBody":"Next time I would add cinammon in the batter too. A good simple quick bread . The reviews would not let me change from a 5 star - I give it about a 3.5 - 4. Will make it again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-03-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleQuill"},"reviewBody":"Delicious bread.  I did add more raisins and some cinnamon as suggested.  Wonderful!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"36769","romance_copy_dek":"If you like cinnamon raisin bread but don't want to bake with yeast, here's a cinnamon raisin quick bread recipe that's sure to please. 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