Cinnamon Raisin Quickbread

12 servings
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes

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 ½ cup Pumpkin Puree for Pumpkin Cinnamon Raisin Bread.
  • Muffins: Bake Cinnamon Raisin Muffins instead of bread. Divide the batter ½ 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.
Yield 12 servings
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Bread
Cuisine American
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


  • Preheat oven to 325 degrees and spray an 8x4 loaf pan with baking spray.
  • In a large bowl whisk together the buttermilk, ¾ cup sugar, vegetable oil and egg until smooth.
  • Sift together flour, baking soda and salt.
  • Add the flour mixture to the wet mixture and whisk together until just combined.
  • Stir in the raisins.
  • In a small bowl stir together the remaining ¼ cup sugar and 2 teaspoons cinnamon.
  • Pour half the batter into the loaf pan and sprinkle the sugar and cinnamon mixture over it.
  • Add the remaining batter evenly and swirl the internal cinnamon sugar mixture together with a butter knife.
  • Bake for 50-55 minutes or until a toothpick comes out clean.


Calories: 216kcal | Carbohydrates: 39g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 217mg | Potassium: 104mg | Fiber: 1g | Sugar: 18g | Vitamin A: 53IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
Keyword: Cinnamon Raisin Quick Bread

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.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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