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–+ servings
Sliced cinnamon raisin bread on a wooden cutting board, topped with a crumbly sugar and pecan mixture. Autumn leaves are blurred in the background.
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Cinnamon Raisin Bread

Cinnamon Raisin Bread is quick and easy to make and full of flavor. With a crunchy, nutty cinnamon top, and cinnamon ribbons throughout, it is the perfect sweet breakfast or dessert. Serve warm with melted butter for best taste!
Course Bread, Breakfast
Cuisine American
Keyword 1970's Recipe, Bread, Cinnamon, Cinnamon Raisin Bread, Raisins
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 2 loaves
Author Heidi Bruaw

Ingredients

  • ¼ Cup Butter melted
  • ½ Cup Sugar
  • 2 teaspoons Cinnamon
  • 2½ Cups Flour sifted
  • 1 teaspoon Salt
  • 1¼ teaspoons Baking Soda
  • ½ Cup Sugar
  • 2 Eggs
  • 5 Tablespoons Distilled White Vinegar, plus Milk to make 1 Cup liquid
  • ¼ Cup Shortening melted
  • ½ Cup Raisins
  • ¼ Cup Nuts chopped

Instructions

  • Preheat oven to 350°.
  • Grease an 8x8x2 inch square pan and set aside.
  • Stir together butter, ½ cup sugar, and cinnamon and set aside.
  • Sift together flour, salt, baking soda and other ½ cup sugar.
  • Beat eggs with whisk then add vinegar and milk mixture. Blend well. Add shortening and raisins.
  • Pour above mixture into flour mixture and stir just until flour is wet.
  • Spread half of batter into greased 8x8x2 inch pan. Sprinkle with half the cinnamon mixture.
  • Cover with rest of batter and swirl knife through batter to distribute filling slightly.
  • Sprinkle top with rest of cinnamon mixture and nuts.
  • Bake at 350° for 45 minutes or until inserted toothpick comes out clean.
  • Cut in half and then cut into slices and serve warm.
  • Makes 2 loaves.