Cinnamon Raisin Quickbread

Cinnamon Raisin Quick Bread is an easy, delicious breakfast recipe. Rich and moist buttermilk bread with raisins and a sweet cinnamon swirl made in an hour.

A loaf of Banana Bread is a go-to Bread Recipe to whip up with just a handful pantry ingredients and bananas. This tasty bread is just easy and delicious!

Cinnamon Raisin Quickbread slices in stack


No need to make a special trip to the bakery whenever you are craving a warm, spiced loaf of delicious Cinnamon Raisin Bread. This quick recipe for Cinnamon Raisin Bread is ready in just about an hour and can be made by hand with common pantry ingredients. You can make this budget-friendly bread for holidays, a weekday afternoon, or for Sunday brunch! 

Cinnamon Raisin Quick Bread is so easy and simple, full of sweet cinnamon sugar that will make your home smell amazing. The warmly spiced bread is packed with raisins, for tasty cinnamon raisin flavor in every bite. If you’ve never made a cinnamon swirl bread before, you won’t believe how easy it is to make at home.

What makes this Cinnamon Raisin Quick Bread extra melt-in-your-mouth delicious is the cup of buttermilk! Mixed with the baking soda, the acid in the buttermilk turns the bread airy and moist. If you don’t have buttermilk, check out the buttermilk substitute in the variations. To keep your bread light and tender, stir in the dry ingredients until just combined so you don’t over mix the batter.

Cinnamon Raisin Bread in loaf pan

This Cinnamon Raisin Bread is great treat for a crowd during the holidays. You can have it baking while you open presents on Christmas morning or make it the night before Thanksgiving shopping! Cinnamon Raisin Quick Bread can also double as a gift during the holidays. You can make multiple loaves at once by doubling the recipe or bake in mini loaf pans.

Enjoy slices of Cinnamon Raisin Quick Bread with a pat of butter and a mug of Hot Cocoa for a cozy warm winter treat. You can dust your Cinnamon Raisin Bread with powdered sugar or frost with Cream Cheese Frosting for dessert or special brunch bread. A drizzle of melted Sugar Cookie Frosting would make a beautiful sweet glaze for holiday gifting.


Buttermilk Substitute:

If you don’t have buttermilk on hand you can use 1 cup whole milk and add 1 tablespoon vinegar or lemon juice.

Allow milk and vinegar mixture to sit for 20 minutes at room temperature and then use in this recipe. You can also use sour cream, Greek yogurt, milk, or coconut cream with only slight differences in overall flavor.

Cinnamon Raisin Bread dough in loaf pan


  • Raisins: Instead of regular raisins, try other dried fruit like golden raisins, dried cranberries, Turkish apricots. You can add fresh berries like chopped cherries, blueberries, or strawberries.
  • Spices: You can add more flavor with spices like nutmeg, cardamom, or Pumpkin Pie Spice along with the cinnamon. Try flavors like vanilla extract or almond extract, or add a 1/2 cup Pumpkin Puree for Pumpkin Cinnamon Raisin Bread.
  • Muffins: Bake Cinnamon Raisin Muffins instead of bread. Divide the batter 1/2 way in lined muffin cups and sprinkle cinnamon sugar. Top with remaining batter, swirl cinnamon sugar and bake for 18-22 minutes, until a toothpick comes out clean with moist crumbs.
  • Bundt Cake: Double the recipe, add to 10 cup bundt pan and bake at 325 for 60-70 minutes until a toothpick comes out clean.



  • Serve: Loosely cover Cinnamon Raisin Bread and store in a cool, dry place at room temperature for up 2 days. 
  • Store: Keep your Cinnamon Raisin Quick Bread wrapped in plastic wrap or aluminum foil in the refrigerator for up to 2 weeks. Warm in the oven or bring to room temperature to serve.
  • Freeze: Once cooled, wrap whole loaf of Cinnamon Raisin Bread in plastic wrap and foil, or in a zippered freezer bag, for up to 6 months. Thaw overnight in the refrigerator before serving. You can also wrap individual slices and freeze.

Cinnamon Raisin Bread cross-section on cutting board

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Cinnamon Raisin Quick Bread

Cinnamon Raisin Quick Bread is an easy, delicious breakfast recipe. Rich and moist buttermilk bread with raisins and a sweet cinnamon swirl made in an hour.
Course Bread
Cuisine American
Keyword Cinnamon Raisin Quick Bread
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 12 servings
Calories 216 kcal
Author Sabrina Snyder


  • 1 cup buttermilk
  • 1 cup sugar , divided
  • 1/4 cup vegetable oil
  • 1 large egg
  • 2 cups flour
  • 1 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 cup raisins


  1. Preheat oven to 325 degrees and spray an 8x4 loaf pan with baking spray.
  2. In a large bowl whisk together the buttermilk, 3/4 cup sugar, vegetable oil and egg until smooth.
  3. Sift together flour, baking soda and salt.
  4. Add the flour mixture to the wet mixture and whisk together until just combined.
  5. Stir in the raisins.
  6. In a small bowl stir together the remaining 1/4 cup sugar and 2 teaspoons cinnamon.
  7. Pour half the batter into the loaf pan and sprinkle the sugar and cinnamon mixture over it.
  8. Add the remaining batter evenly and swirl the internal cinnamon sugar mixture together with a butter knife.

  9. Bake for 50-55 minutes or until a toothpick comes out clean.

Nutrition Facts
Cinnamon Raisin Quick Bread
Amount Per Serving
Calories 216 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Cholesterol 16mg5%
Sodium 217mg9%
Potassium 104mg3%
Carbohydrates 39g13%
Fiber 1g4%
Sugar 18g20%
Protein 3g6%
Vitamin A 53IU1%
Vitamin C 1mg1%
Calcium 33mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Cinnamon Raisin Quick Bread collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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