My Cinnamon Raisin Batter Bread recipe isn't as bread-like as traditional cinnamon raisin bread.
Before you begin, proof your yeast in the warm, but not hot water that you have added one teaspoon of sugar taken from the 1/3 cup of sugar that you will be adding shortly.
In a large mixing bowl, add two cups of sifted flour, canola oil, the rest of that 1/3 sugar and mix it with your wooden spoon.
Once the yeast starts to foam, stir the yeast into the dry ingredients and continue adding the remaining flour and salt. This will be a thinner batter instead of typical pliable bread dough. Stir or beat through to thoroughly combine the ingredients.
Cover your mixing bowl ingredients with a dish towel and set in a warm spot. You want to give your bread time to grow. Wait until it looks doubled in about one hour.
Once it grows, you mix the remaining 1/4 cup of sugar, cinnamon, and raisins together before stirring into that thin dough.
Scoop this batter out and place in a greased 9 X 5" loaf pan. Cover with your dish towel and let this grow again until it rises nearly to the top of the pan.
Bake in a 350-degree oven for about 40 minutes, depending on how your oven is regulated.
Test with a slender knife or cake tester to see if anything sticks telling if your Cinnamon-Batter Bread is done.