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16 servings


0 hours 10 mins


1 hours 0 mins


1 hours 20 mins
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4 Cups all-purpose flour

1 3/4 Cups Swerve granulated sugar substitute, divided

2 Tsp. Baking soda

1 Tsp. Salt

2 Large eggs, room temperature

2 Cups buttermilk

1/2 Cup canola oil

1 Cup raisins

1 Tbsp. Ground cinnamon


1) Preheat oven to 350°.

2) In a large bowl, combine flour, 1 1/2 cups Swerve granulated sugar, baking soda and salt.

3) In a separate bowl, whisk eggs, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in raisins.  Don’t over mix or you’ll have tough bread.

4) Combine cinnamon and remaining 1/4 cup of Swerve granulated sugar in a small bowl and set aside.

5) Spoon half the batter into 2 greased 8 1/2 x4 1/2-in. loaf pans. Sprinkle with half of the reserved cinnamon sugar.  Add the remaining batter on top of the cinnamon sugar.  Finish with another thin layer of the cinnamon sugar.   Using a knife, cut through the batter with a swirling motion to mix the cinnamon sugar into the bread.

6) Bake 55-60 minutes or until a toothpick inserted in center comes out clean.

7) Remove the loaf pans to a rack and cool  for 10 minutes before removing from pans.  Let cool completely or slice while warm.  Slather with butter and enjoy!

NOTES:  Growing up, cinnamon raisin bread was a treat.  Toasted on a Sunday morning, and smeared with butter, it was more like a dessert.  We always bought it in the bread isle in that familiar red raisin packaging and I loved it.

As I got older, I’d top a slice with some cottage cheese, slice pineapple and a little more cinnamon and put it under the broiler for a quick “Pineapple Cheese Danish“.  (Yes, this is a very old recipe… but I still love it.)

Now, when fall hits, I love making my own.  I use Swerve or Lankato Monk fruit sugar substitute when making these loaves to save a ton of calories and get rid of the sugar.  You won’t miss the “real stuff” at all.  But feel free to use regular sugar (the amounts remain the same).

As I was making this, I knew I’d be giving a neighbor one as a gift so I used tin foil loaf pans (Great for cleanup and perfect for gift giving).  See how I wrap them here.

This recipe is what we call a quick bread since it doesn’t require any yeast.  It reads more like a cake but when sliced and toasted, you’ve got that bread thing going on.  I make all kinds of quick breads in the fall and winter months.  Try my Cranberry, Walnut, Pumpkin Bread recipe… it has appeared on my Thanksgiving dinner table for the past 10 years. 

And yes, I make tons of these around the holidays and bake them up in cute ceramic loaf pans that they can keep, wrap them and give them as gifts to neighbors and co-workers.  They are always a hit and I have many friends that wait all year to get their next loaf pan to add to their collection.  FYI:  I can almost always find them at Michaels Craft Stores around the holidays so be sure to check there.  I also have a multi-loaf pan that I use if I’m not giving the bread loafs in those specialty pans.  This saves me a ton of time when baking and I can get a ton done at once.

This is a great, easy recipe and one your family will love.