Vanilla Raisin Loaf
Vanilla Raisin Loaf is a soft, comforting quick bread that combines warm vanilla flavor with sweet, chewy raisins in every slice. The texture is tender and moist thanks to sour cream or yogurt, while a touch of cinnamon adds gentle warmth that makes the loaf perfect for breakfast, tea time, or an afternoon snack. It is simple enough for beginner bakers yet flexible enough to customize with nuts, citrus zest, or spices. The batter comes together quickly with everyday pantry ingredients, making it a reliable recipe when you want something homemade without complicated techniques. Serve it plain, lightly toasted with butter, or even with a drizzle of glaze for a slightly more indulgent treat.
Prep time: 15 minutes
Bake time: 45–55 minutes
Total time: about 1 hour 10 minutes
Yield: 1 standard loaf (8–10 slices)
Ingredients
All-purpose flour: 1 3/4 cups (about 220 g)
Baking powder: 1 teaspoon
Baking soda: 1/2 teaspoon
Salt: 1/4 teaspoon
Unsalted butter, softened: 1/2 cup (115 g)
Granulated sugar: 3/4 cup (150 g)
Large eggs: 3
Vanilla extract: 1 teaspoon
Sour cream or plain yogurt: 1/2 cup (120 g)
Milk: 1/2 cup (120 ml)
Raisins: 3/4 cup (110 g)
Ground cinnamon (optional): 1 teaspoon
Instructions
Preheat oven to 350°F (175°C). Grease and line a standard loaf pan with parchment paper.
In a bowl, whisk flour, baking powder, baking soda, salt, and cinnamon if using. Set aside.
In a large mixing bowl, beat softened butter and sugar together until light and creamy.
Add eggs one at a time, mixing well after each addition to create a smooth batter.
Stir in vanilla extract and sour cream or yogurt until fully incorporated.
Gradually add dry ingredients to the wet mixture, alternating with milk, mixing just until combined.
Fold in raisins gently so they distribute evenly throughout the batter.
Pour batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 45–55 minutes or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Tips
Use room-temperature butter and eggs for smoother mixing and better texture.
Do not overmix the batter once flour is added to keep the loaf tender.
Toss raisins lightly in flour before folding in to prevent sinking.
Check the loaf around the 45-minute mark to avoid overbaking.
If the top browns too quickly, loosely cover with foil during the last part of baking.
Measure flour correctly using the spoon-and-level method to avoid dryness.
Use full-fat yogurt or sour cream for a richer, moister loaf.
Allow the loaf to cool before slicing to maintain structure.
Add a small pinch of nutmeg for a deeper warm flavor.
Store tightly wrapped to keep the bread soft for several days.
Variations
Add chopped walnuts or pecans for crunch.
Replace raisins with dried cranberries or chopped dates.
Mix in orange or lemon zest for a citrus twist.
Add a light vanilla glaze on top after cooling.
Use brown sugar instead of granulated sugar for a caramel note.
Sprinkle cinnamon sugar over the batter before baking for a crunchy crust.
Add shredded coconut for a tropical variation.
Substitute half the flour with whole wheat flour for a heartier loaf.
Mix in chocolate chips for a dessert-style bread.
Add a swirl of cinnamon sugar through the batter for a marbled effect.
Q&A
Can I make muffins instead of a loaf?
Yes, bake in a muffin tin for about 18–22 minutes.
How long does it stay fresh?
Up to 3 days at room temperature or 5 days refrigerated.
Can I freeze it?
Yes, wrap slices tightly and freeze for up to 2 months.
What if I do not have yogurt or sour cream?
Use buttermilk or additional milk with a spoonful of butter.
Can I reduce sugar?
Yes, reduce slightly without affecting structure too much.
Why did my loaf sink?
It may be underbaked or the batter overmixed.
Can I make it dairy-free?
Use plant-based butter, yogurt, and milk alternatives.
How do I keep raisins soft?
Soak them in warm water for 10 minutes before adding.
Can I add spices?
Yes, cinnamon, nutmeg, or cardamom all work well.
Is this a dessert or breakfast bread?
It works perfectly as either depending on serving style.
Nutrition
(Approximate per slice)
Calories: 220–250
Protein: 4–5 g
Carbohydrates: 30–35 g
Fat: 9–11 g
Fiber: 1–2 g
Sugar: 14–18 g
Conclusion
Vanilla Raisin Loaf is a timeless baked treat that combines simplicity with comforting flavor. Its soft crumb, gentle vanilla aroma, and sweet bursts of raisins make it ideal for breakfast, snacking, or sharing with friends and family. The recipe is flexible enough for countless variations, whether you prefer adding nuts, spices, or a light glaze. Easy to prepare and reliably delicious, this loaf is a dependable addition to any baking rotation, offering warmth and homemade goodness in every slice.