My Recipe Box - Cinnamon Raisin Quick Bread

 July 2020 from Taste of Home. My revisions 2026

This makes two loaves.

Ingredients

DRY

4 cups all-purpose flour I use gluten free
1 1/2 - 2 cups sugar I reduce this
2 teaspoons baking soda
1 teaspoon salt

3 teaspoons ground cinnamon

WET
2 large eggs, room temperature
2 cups buttermilk
1/2 cup canola oil OR olive oil

1/2 cup raisins



Directions
Preheat oven to 350°. 

Make buttermilk by adding vinegar to milk in measuring cup.

DRY In a large bowl, combine flour, 1-1/2 cups sugar, soda, cinnamon and salt. 

WET In a small bowl (measuring cup), whisk eggs, buttermilk and oil. 

Stir into dry ingredients just until moistened. 

Fold in raisins. 
Spoon half the batter into 2 greased 8x4-in. loaf pans. 

If using gluten free flour - let the batter sit for 20 minutes to allow the liquid to absorb into the flour.
Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks.
Freeze option: Wrap cooled bread in foil and freeze for up to 3 months. To use, thaw at room temperature.