A cinnamon raisin batter bread with a sugar glaze just like the school cafeteria used to make. It is a yeast bread baked in a sheet, and cut into servings after cooling. This recipe has been passed down for generations.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified

Directions

  • In a large bowl, dissolve the white sugar in the warm milk, and sprinkle yeast over the top. Let stand for 5 minutes. Grease a 9z13 inch pan.

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  • Whisk the eggs into the yeast mixture. Combine the flour, salt and cinnamon; stir into the yeast mixture until smooth. Mix in raisins. Spread into the prepared pan, and brush the top with melted butter. Let rise until double in size, but don't let it run over the edge of the pan.

  • Preheat the oven to 350 degrees F (175 degrees C). Prepare the glaze by mixing the confectioners' sugar, 1 tablespoon of milk and vanilla extract in a small bowl until smooth.

  • Bake for 30 minutes in the preheated oven, or until golden brown on the top. Drizzle with the sugar glaze., and cool before slicing and serving.

Nutrition Facts

182 calories; 4.9 g total fat; 27 mg cholesterol; 186 mg sodium. 31.2 g carbohydrates; 3.9 g protein; Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/19/2010
Why the rating for this bread is onl three stars is beyond me. For me this bread is fantastic. Soft on the inside crunch on the outside. The only change I made was to add half raisins and half cranraisins. Will be baking this bread again as my wife can't stay away fgrom it. Read More
(9)

Most helpful critical review

Rating: 3 stars
02/11/2004
This batter bread was okay. It didn't seem sweet enough and could have used more cinnamon. Read More
(15)
5 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/19/2010
Why the rating for this bread is onl three stars is beyond me. For me this bread is fantastic. Soft on the inside crunch on the outside. The only change I made was to add half raisins and half cranraisins. Will be baking this bread again as my wife can't stay away fgrom it. Read More
(9)
Rating: 3 stars
02/10/2004
This batter bread was okay. It didn't seem sweet enough and could have used more cinnamon. Read More
(15)
Rating: 5 stars
10/19/2010
Why the rating for this bread is onl three stars is beyond me. For me this bread is fantastic. Soft on the inside crunch on the outside. The only change I made was to add half raisins and half cranraisins. Will be baking this bread again as my wife can't stay away fgrom it. Read More
(9)
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Rating: 5 stars
02/14/2013
I made this for some elderly people who have been having a rough time lately. Valentine's Day was a perfect time to let them know they're still special. They loved it! In fact it was so well received I never even got a piece. Why this poor little recipe has been languishing so long is a mystery to me. It was so easy to make I never even pulled out my mixer - I did it all by hand in no time flat. It took about an hour to rise to the top of the pan but my kitchen was sort of cool. I did increase the cinnamon to 2 tsp but that was my only change. Thank you Annette! Read More
(1)
Rating: 3 stars
03/13/2014
I was disappointed in this bread. It was quick and easy to make but the texture was a little tough. (I did use 1 cup whole wheat flour and the rest white flour). Also it was not vey sweet and for a raisin bread I would have liked it a little sweeter. I will not be making this again. Read More
Rating: 5 stars
02/14/2014
This is a delicious recipe. I added a little lemon zest to the batter and drizzled the melted butter on after the rising. I reduced the yeast a little so I could let it rise overnight in a cool room (around 60 degrees). All in all the rise took 10 hours from the time I put it in the pan until I put it in the oven and it was perfect. Baked for 36 minutes and we were VERY pleased with this breakfast bread. Will definitely make again. Thank you for sharing the recipe! Read More
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