Cinnamon Raisin Loaf Cake Recipe

If you’re seeking a cozy, crowd-pleasing treat that fills your kitchen with the irresistible aroma of cinnamon, look no further than Cinnamon Raisin Loaf Cake. This classic bake takes simple pantry staples and transforms them into a moist, subtly spiced loaf, dotted with plump raisins and crowned with a sweet cinnamon crunch. It’s the sort of no-fuss recipe that becomes a family tradition—easy enough for a weekday but special enough for brunch with friends. Prepare to fall in love with every bite!

this Recipe

Ingredients You’ll Need

Each ingredient in this Cinnamon Raisin Loaf Cake plays a starring role in creating the perfect balance of sweetness, spice, and tender crumb. Here’s how every item contributes to the final bake:

• All-purpose flour: The backbone of the loaf, creating structure and lightness without being heavy.
• Granulated sugar: Brings just the right amount of sweetness and helps with that golden crust.
• Ground cinnamon: The signature spice that gives the Cinnamon Raisin Loaf Cake its warm, nostalgic flavor.
• Baking powder: Ensures your cake rises beautifully, with a soft, lofty texture.
• Baking soda: Works alongside the baking powder to give the loaf extra lift and a tender crumb.
• Salt: Rounds out the flavors, making the sweetness and spice really sing.
• Large eggs: Bind everything together and keep the loaf moist.
• Vegetable oil: Delivers a tender, plush texture that stays fresh for days.
• Milk: Adds moisture and richness; whole milk is great, but any kind will work.
• Vanilla extract: Enhances both the cinnamon and the sweetness, adding depth and aroma.
• Raisins: The sweet, juicy surprise in every bite—be sure to soak them for ultimate plumpness.
• Hot water: Used just to soak the raisins so they’re soft and flavorful in your cake.
• Brown sugar (optional topping): Adds a caramel note and a lovely, slightly crunchy finish.
• Cinnamon (optional topping): More cinnamon on top means extra aroma and flavor.

How to Make Cinnamon Raisin Loaf Cake

Step 1: Soak the Raisins

Don’t skip this step—the quick soak in hot water brings the raisins back to life, making them plump and juicy instead of dry. All it takes is ten minutes while you prep the other ingredients, but you’ll notice how much better they taste baked into the loaf.

Step 2: Mix the Dry Ingredients

In a large bowl, combine the flour, sugar, cinnamon, baking powder, baking soda, and salt. Give everything a good mix with a whisk to distribute the spices evenly. This mix lays the foundation for your Cinnamon Raisin Loaf Cake, ensuring every slice is full of warming spice and perfectly balanced sweetness.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk together the eggs, vegetable oil, milk, and vanilla extract until everything is smooth and glossy. This luxurious mixture will bring moisture and richness to your cake, helping all those cinnamon flavors meld together.

Step 4: Bring It All Together

Pour the wet ingredients into the bowl with the dry ingredients, then mix gently until just combined—no need for a heavy hand here! Over-mixing can make your loaf dense, so stop as soon as you see no more streaks of flour. Gently fold in the soaked, drained raisins, distributing them throughout the batter for little bursts of sweetness in every bite.

Step 5: Prepare the Pan and Add Topping

Grease and line your loaf pan (an 8×4 or 9×5 inch pan works beautifully). Pour the batter in and smooth the top. If you’d like that classic cinnamon-sugar crown, stir together the brown sugar and cinnamon for the topping, then sprinkle it evenly over the batter. This creates a sugary, spiced crust that makes the Cinnamon Raisin Loaf Cake extra special.

Step 6: Bake and Cool

Bake at 175°C (350°F) for around 45 to 55 minutes—your kitchen will smell amazing! The loaf is ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let the cake cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely before slicing. If you can wait that long, the flavors deepen and improve as it cools.

How to Serve Cinnamon Raisin Loaf Cake

Garnishes

A little dusting of powdered sugar just before serving always looks charming, or add a drizzle of vanilla glaze for extra indulgence. A few extra raisins or a light scattering of chopped nuts on top can give your Cinnamon Raisin Loaf Cake that bakery-style finish.

Side Dishes

Pair slices of your loaf with a dollop of Greek yogurt or vanilla ice cream for a lovely balance of creamy and spice. For a cozy breakfast or afternoon treat, a mug of hot tea, chai, or strong coffee is a match made in heaven.

Creative Ways to Present

Turn your Cinnamon Raisin Loaf Cake into elegant dessert squares by cutting it into cubes and serving on a platter with fresh berries. You can also slice and toast it lightly for a fun twist—spread a little butter or cinnamon honey on top for a decadent snack. Or, sandwich two slices with a smear of cream cheese for a teatime treat.

Make Ahead and Storage

Storing Leftovers

Wrap the cooled loaf tightly in plastic wrap or place in an airtight container; it will stay fresh and moist at room temperature for up to three days. For even longer-lasting flavor, keep it in the fridge, though be sure to let it sit out a bit to return to room temperature before serving.

Freezing

Cinnamon Raisin Loaf Cake freezes beautifully! Once cooled, wrap the whole loaf or individual slices in plastic wrap and then foil, and pop them in a freezer bag. It’ll keep its delightful moisture and flavor for up to two months—just thaw on the counter when the craving strikes.

Reheating

To enjoy that just-baked warmth, gently reheat individual slices in the microwave for about 10–15 seconds, or toast them in a toaster oven. The raisins will plump up and the crumb will be extra tender, making every bite taste as fresh as day one.

FAQs

Can I use other dried fruit instead of raisins?

Absolutely! Chopped dried apricots, cranberries, or dates make fantastic swaps or additions to the classic raisin. Just remember to soak them first, as you would with raisins, for the juiciest results.

What type of milk works best in this loaf cake?

Any milk will do the trick—whole milk gives the richest result, but low-fat, lactose-free, or even non-dairy milks like almond or oat work beautifully. The flavor and texture remain wonderfully moist and light.

How do I prevent the raisins from sinking to the bottom?

Soaking helps, but for extra insurance, toss the drained raisins with a tablespoon of flour before folding them into the batter. This helps them stay evenly suspended in your Cinnamon Raisin Loaf Cake.

Can I double the recipe for a crowd?

Definitely! Just bake the cakes in two loaf pans and keep an eye on the baking time, as thicker loaves may need a few extra minutes. Perfect for sharing at brunch or gifting to friends and neighbors.

Why is my cake dry?

The biggest culprit is over-baking, so check for doneness five minutes before you think it should be ready. Make sure to measure your flour accurately (spoon and level, don’t scoop) and don’t overmix the batter—both tips ensure your Cinnamon Raisin Loaf Cake stays tender and moist.

Final Thoughts

There’s something undeniably comforting about baking and sharing a Cinnamon Raisin Loaf Cake—whether you enjoy it warm from the oven or with your coffee the next day, it’s bound to become a staple in your kitchen. Give it a try, share a slice with someone you love, and watch this simple recipe work its cinnamon-spiced magic.