It can be tough in Los Angeles to get into a fall vibe when it’s still over 80 degrees every day in October. However, now that we’re in November, for the first time in quite a while there’s a bit of a chill in the air, and I couldn’t be more ready to shift with the seasons and start making hearty soups, stews and quick breads.


While flipping through my friend Lisa Leake’s new cookbook, 100 Days of Real Food, I came across her recipe for Cinnamon Raisin Quick Bread — which, I must warn you, is insanely delicious. But before I talk about this recipe, let’s take a step back. Unless you’ve been living under a rock, I’m betting you’ve heard of Lisa’s bestselling cookbook, 100 Days of Real Food and her inspiring mission to cut out all processed food in her family’s diet and eat only “real food” — meaning whole grains, no refined sugars, tons of fruits and lots of vegetables. Lisa’s story is one that will have you wanting to follow her lead and make big changes in your own family’s eating habits.

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Ok, back to her yummy quick bread. It’s made with whole wheat flour, tons of plump raisins, maple syrup for sweetness and a whole cup of apple sauce which helps make it delectably moist. At first I thought a bread made entirely with whole wheat flour might be too heavy, but I was totally surprised. Each slice was light and fluffy with the healthful taste of whole grain goodness. My kids had 2 slices each the day I made it and for their lunch the next day I used it to whip up these tasty little sandwiches slathered with cream cheese.


Cinnamon Raisin Quick Bread

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Servings: 1 loaf
Author: Catherine McCord
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 44 minutes



  • Preheat the oven to 325F. Grease a 9×5 inch loaf pan with butter and set aside.
  • In a large mixing bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt.
  • Using a fork, mix in the eggs, applesauce, melted butter, and syrup, until well combined, taking care not to overmix. Gently fold in the raisins.
  • Spoon the batter into the prepared loaf pan. Bake until a skewer inserted into the center comes out clean, 45 to 55 minutes.
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About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. The recipe has my mouth watering – I love cinnamon raisin bread, but have never made it before.

  2. Currently making this recipe and excited to share it with my three boys for breakfast! This book looks great and would be a great resource in my house. Thanks and I love weelicious! I’ve been a regular visitor for over three years now:)

  3. Weelicious and 100 Days are my 2 “go-to” websites for daily cooking recipes. I love both sites and both of you have helped me become a better cook and mom. Thank you!

  4. Honestly the absolute fave in my house is your parsnip muffins, they are gone as fast as I can make them!

  5. My son has become a very picky eater when he never was before even while introducing foods to him….raisin bread however is something he loves and now i can make my own recipe…thank you for the recipe!

  6. My son loves cinnamon raisin bread and this looks like a great alternative to store bought!

  7. This looks delish. I bet my kids will gobble this up. Can’t wait to try it!

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