recipe

No yeast? No problem! This sweet bread relies on baking soda and buttermilk to make it tall and fluffy. It’s perfect for a breakfast treat!

safety
  • Uses the oven
difficulty
  • Intermediate
time
  • 2 hours, plus 1 hour cooling time
yield
  • Makes 1 loaf

hey curious cook—

Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!

Prepare Ingredients

Vegetable oil spray
2 teaspoons
ground cinnamon
6 tablespoons (2⅔ ounces) plus 1 cup (7 ounces)
sugar, measured separately
3 cups (15 ounces)
all-purpose flour
1½ teaspoons
baking soda
¾ teaspoon
salt
1½ cups (12 ounces)
buttermilk
⅓ cup
vegetable oil
2
large eggs
½ cup
raisins

Gather Baking Equipment

8½-by-4½-inch metal loaf pan
3
bowls (1 large, 1 medium, 1 small)
Whisk
Rubber spatula
1-cup and ½-cup dry measuring cups
1-tablespoon measuring spoon
Butter knife
Toothpick
Oven mitts
Cooling rack
1
 
Vegetable oil spray

Adjust oven rack to middle position and heat oven to 325 degrees. Spray inside bottom and sides of 8½-by-4½-inch metal loaf pan with vegetable oil spray.

 
2
 
2 teaspoons
ground cinnamon
6 tablespoons (2⅔ ounces) plus 1 cup (7 ounces)
sugar, measured separately
3 cups (15 ounces)
all-purpose flour
1½ teaspoons
baking soda
¾ teaspoon
salt

In small bowl, whisk together cinnamon and 6 tablespoons sugar. Set aside. In medium bowl, whisk together flour, baking soda, salt, and remaining 1 cup sugar.

 
3
 
1½ cups (12 ounces)
buttermilk
⅓ cup
vegetable oil
2
large eggs
½ cup
raisins

In large bowl, whisk together buttermilk, oil, and eggs. Add flour mixture to buttermilk mixture and use rubber spatula to stir until just combined and no dry flour is visible. Add raisins and gently stir to combine. Do not overmix.

 
4
 

Use measuring cups to measure 1½ cups batter into greased loaf pan (use rubber spatula to level batter and scrape it out of cups). Smooth batter into even layer. Sprinkle 2 tablespoons cinnamon sugar evenly over batter. Repeat layering 2 more times with remaining batter and cinnamon sugar (there will be 3 of each layer in total).

 
5
 

Insert butter knife into batter until tip touches bottom of loaf pan. Swirl cinnamon sugar and batter together, moving knife side to side and down length of pan. Make sure tip of knife touches pan bottom as you work. Smooth top of loaf into even layer.

 
6
 

Place loaf pan in oven. Bake until toothpick inserted in center of bread comes out clean, 1 hour and 15 minutes to 1 hour and 25 minutes.

 
7
 

Use oven mitts to remove loaf pan from oven (ask an adult for help). Place loaf pan on cooling rack and let bread cool in pan for 15 minutes.

 
8
 

Use oven mitts to carefully turn loaf pan on its side and remove bread from pan. Let bread cool on cooling rack for at least 1 hour before serving.