Cinnamon Raisin Quick Bread is the most delicious comfort food! Made from scratch and easier than a yeast bread. Perfect served for breakfast or snack.
Preheat oven to 350 degrees.
Coat a 9×5 loaf pan with a non-stick baking spray. Line the bottom of pan with parchment paper and spray the paper for easier removal.
Add boiling water to a small bowl and soak the raisins for 15 minutes. Then drain the raisins and set them on a towel to dry.
Mix together the light brown sugar and cinnamon in another small bowl. Take a spoonful of the brown sugar mixture and stir it together with the raisins. Then set aside.
Sift together the flour, baking powder and salt in medium size bowl. Set aside.
In a large bowl, beat together the sugar and butter until it’s light and fluffy. Add in the egg and mix again, just until combined. Next slowly add in the flour mixture, alternating with the milk, and mix just until everything is combined. Make sure you do not over mix it.
Fold in the raisins.
In your prepared loaf pan spread half of the batter along the bottom. Sprinkle half of the brown sugar mixture on top of the batter. Then pour the remaining batter on top, spreading it to the edge. Sprinkle the remaining brown sugar mixture all over the top.
Bake for 60 minutes or until a toothpick comes out clean.
Cool for 10 minutes and then move the bread to a cooling rack. Cool for about an hour before icing and cutting.
To make the glaze mix together the powdered sugar and 2 tbsp. of heavy cream in a small bowl. Continue adding cream 1 tbsp. at a time until the desired consistency has been reached.
Drizzle glaze all over the bread. Cut and serve!
Flour Note: Do not pack the flour, simply spoon the flour into a measuring cup and level off. Do this to prevent too much flour from being used.
Tip: Make sure you bake immediately after combining the wet and dry ingredients. Do not let the batter sit.