Cinnamon Raisin Quick Bread

Cinnamon and raisin 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 flavor of bagel, and this quick bread is a hit for breakfast, lunch, and dinner. 

It comes together quickly and is delicious served hot as is, or with butter. It is also great at room temperature and served with cream cheese. If it lasts long enough at your house to start to go stale, it would also make for a delicious french toast treat! 

Speaking of butter- this recipe calls for 1 stick of unsalted butter that you will use in the recipe and for greasing the pan. One way to prevent extra waste during the preparation of baked goods is to use the wrapper of your butter sticks to grease your pans! You can also line the bottom of the pan with the actual butter wrapper instead of using parchment paper. Just grease the pan and then leave the wrapper right at the bottom of the bread pan. You can save yourself the aggravation of measuring and cutting a piece of parchment paper!

Kerrygold is my go-to butter for baking because it has a higher fat and a lower water content than other butters. It is made from grass-fed cows and has a more buttery flavor. Plus it is Irish, which is always a good choice in our house!

I typically make this bread with white whole wheat flour, but you can also replace it with a 1 - 1 Gluten-Free baking flour. I would not recommend almond flour for this one, as the result is too dense. The recipe calls for ¾ cup of raisins, but if they aren’t well tolerated you can certainly cut back. You could even substitute with Craisins or pecans if raisins are not your favorite. 

With minimal ingredients, this bread is always a hit with my kids, for coffee with a friend, or for a bake sale at school. I hope you enjoy it as much as we do!

[[ recipeID=recipe-8la6xl23p, title=Cinnamon Raisin Quick Bread ]]