Cinnamon raisin quick bread
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Cinnamon raisin quick bread

With a crunchy cinnamon sugar swirled throughout (and on top), this cinnamon raisin quick bread will be your new favorite breakfast! Best of all, it contains no butter or oil!
Prep Time20 mins
Cook Time1 hr 5 mins
Total Time1 hr 25 mins
Course: Breakfast
Cuisine: American
Keyword: Bread, Breakfast
Servings: 12
Author: Eva Bakes



  • 2 cups all-purpose flour can substitute with white whole wheat if desired
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup buttermilk I used 1% milk with a teaspoon of white vinegar
  • 1/3 cup unsweetened applesauce
  • 3/4 cup raisins

Cinnamon mixture

  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon


  • Preheat your oven to 350 degrees F. Generously grease a standard 9"x5" loaf pan and set aside.
  • In a large bowl, whisk together the flour, sugars, cinnamon, baking soda and salt.
  • In a small bowl, mix together the egg, buttermilk and applesauce. Transfer this to the large bowl with the dry ingredients and mix until a few dry streaks remain. Fold in the raisins.
  • To make the cinnamon mixture, whisk the granulated sugar and cinnamon together in a small bowl.
  • Transfer half of the batter into your prepared loaf pan. Sprinkle half of the cinnamon mixture on top. Then top with the remaining batter and sprinkle the top with the remaining cinnamon mixture. Swirl the batter with a knife.
  • Bake in your preheated oven for 55-65 minutes or until a toothpick inserted in the center comes out clean. Allow the bread to cool before serving.


Bread should be stored in an airtight container at room temperature or in the refrigerator and will keep for several days.
Source: Adapted from Taste of Home