Servings: 10Prep: 10 minsCook: 50 minsTotal: 1 hour
Cinnamon Raisin Quick Bread: An Easy Breakfast or Snack
Cinnamon and raisins are just one of those flavor combinations my family can't get enough of.
We add cinnamon and raisins to oatmeal; it's my kids' favorite bagel flavor, and this quick bread is a hit for breakfast, lunch, and dinner.
It comes together quickly and is delicious served warm as-is or with a little butter. It's also great at room temperature with cream cheese. If it lasts long enough at your house to start getting a little stale, turn it into a delicious French toast treat!
A Simple Trick for Greasing Your Loaf Pan
Speaking of butter—this recipe calls for one stick of unsalted butter, which you'll use in the bread and for greasing the pan.
One easy way to reduce waste during baking is to save the butter wrapper and use it to grease your loaf pan. Usually, there's enough butter left on the wrapper to coat the pan without reaching for another tool.
I love a kitchen shortcut that means one less thing to wash!
Why Use Whole-Wheat Flour in Quick Bread?
I typically make this bread with whole-wheat flour. Whole-wheat flour contains the bran, germ, and endosperm of the wheat kernel and is considered a whole-grain flour.
Whole-wheat flour also gives this cinnamon-raisin bread a hearty texture that works particularly well with the apples, raisins, and warm cinnamon.
You can also try a 1-to-1 gluten-free baking flour if you need to avoid gluten. I wouldn't recommend almond flour for this recipe because it can produce a much denser result and doesn't behave like wheat flour in baking.
Don't Overmix Your Quick Bread
One key to good quick bread is not overworking the batter.
Once the wet and dry ingredients come together, stir just until you no longer see large streaks of dry flour. Then gently fold in the apples and raisins.
Overmixing isn't necessary and can work against the tender texture you want in a quick bread.
Raisins, Apples, and IBS
The recipe calls for ¾ cup raisins and ½ cup diced apple, but you can customize those amounts based on your preferences and digestive tolerance.
This is particularly important if you're following a Low FODMAP diet. Dried fruit contains concentrated sugars and FODMAPs, and Monash emphasizes that the amount eaten can change a food's FODMAP rating.
For example, Monash has previously identified a small portion of raisins as Low FODMAP while larger portions may contain considerably more FODMAPs. Check current serving recommendations in the Monash FODMAP app. Pecans can also add texture without trying to duplicate the sweetness of dried fruit.
What to Serve with Cinnamon Raisin Bread
This bread works for much more than breakfast.
Serve a slice with yogurt and fruit in the morning, pair it with coffee or tea for an afternoon snack, or add it to a brunch spread.
For something a little more indulgent, warm a slice and add butter or cream cheese. And don't forget the French toast idea—slightly stale quick bread is perfect for giving it a second life.
How to Store Cinnamon Raisin Quick Bread
Allow the loaf to cool completely before storing it. Wrapping warm quick bread can trap condensation and make the exterior overly moist.
Once cooled, keep the loaf well covered to help prevent it from drying out. You can also slice the bread before freezing so individual portions thaw easily when needed.
For the best texture, place parchment between slices before freezing or wrap individual portions before placing them in a freezer-safe container.
Can You Enjoy Cinnamon Raisin Bread with GERD?
For many people with GERD, a slice of cinnamon raisin quick bread may fit comfortably into their usual eating pattern. Reflux triggers vary from person to person, so there is no need to avoid this bread unless you notice that it worsens your symptoms.
How you serve it may matter, too. Enjoy a slice on its own, or choose toppings that work well for you. If higher-fat foods tend to trigger your reflux, consider using less added butter or full-fat cream cheese.
As always, pay attention to your individual symptoms and portion tolerance when deciding which foods work best for you.
How you serve it may matter, too. Enjoy a slice on its own, or choose toppings that work well for you. If higher-fat foods tend to trigger your reflux, consider using less added butter or full-fat cream cheese.
As always, pay attention to your individual symptoms and portion tolerance when deciding which foods work best for you.
FAQs
Why is my quick bread dense?
Overmixing the batter or using a flour that behaves differently from wheat flour can contribute to a denser loaf. Stir just until the ingredients are combined.
Can I make cinnamon raisin bread without raisins?
Yes. Reduce or omit the raisins if you don't enjoy or tolerate them. Chopped pecans can add texture and flavor without dried fruit.
Can I freeze cinnamon raisin quick bread?
Yes. Allow the bread to cool completely before freezing. Freeze the loaf whole or portion it into individual slices for easier thawing.
What can I serve with cinnamon raisin bread?
Try it with yogurt and fruit, coffee or tea, or as part of a brunch spread. Slightly stale slices can also be transformed into French toast.
Cinnamon Raisin Quick Bread
Servings: 10 piecesPrep: 10 minsCook: 50 minsTotal: 1 hourDifficulty: Easy
AmericanBreakfastSideSnackGERD-friendlyIBS-friendly breakfast
Ingredients
1/2 cup (1 stick) unsalted butter, melted and cooled, plus additional butter for greasing
1 1/2 cups white whole-wheat flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1 cup unsweetened applesauce
1/3 cup pure maple syrup
3/4 cup raisins
1/2 cup diced apple
Instructions
1
Preheat the oven to 325°F. Position an oven rack in the center.
2
Melt the butter and set aside to cool slightly. Lightly grease a loaf pan.
3
Whisk the flour, cinnamon, baking soda, baking powder, and salt together in a large bowl.
4
Make a well in the dry ingredients. Add the applesauce, eggs, maple syrup, and cooled, melted butter.
5
Stir just until the wet and dry ingredients are combined. Avoid overmixing.
6
Gently fold the diced apple and raisins into the batter.
7
Pour the batter into the prepared loaf pan and spread evenly.
8
Bake for 50–55 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
9
Cool briefly in the pan, then transfer the bread to a wire rack to cool before slicing.
Nutrition Facts
Per serving
Calories
267
267
Fat
11.0g
11.0g
Carbs
40.4g
40.4g
Protein
4.6g
4.6g
Fiber
3.6g
3.6g
Sodium
285.0mg
285.0mg
Sugars
20.1g
20.1g
Sat. Fat
6.2g
6.2g
References
1FDA. (2006, February). Draft guidance on what FDA considers to be “whole grain.” U.S. Food and Drug Administration. https://www.fda.gov/regulatory-information/search-fda-guidance-documents/draft-guidance-industry-and-fda-staff-whole-grain-label-statements
2Low Fodmap Diet Resources. FODMAP diet resources | Monash FODMAP - Monash Fodmap. (n.d.). https://www.monashfodmap.com/about-fodmap-and-ibs/fodmap-diet-resources/
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