Cinnamon Raisin Bread

Cinnamon Raisin Bread 4 cups all-purpose flour 2 cups sugar, divided 2 teaspoons baking soda 1 teaspoon salt 2 eggs 2 cups buttermilk 1/2 cup canola oil 1/2 cup raisins 3 teaspoons ground cinnamon Preheat oven to 350°. In a large bowl, combine flour, 1-1/2 cups sugar, soda and salt. In a small bowl, whisk eggs, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in raisins. Combine cinnamon and remaining sugar; set aside. Spoon half the batter into two greased 8x4-in. loaf pans. Sprinkle with half of the reserved cinnamon-sugar; repeat layers. Cut through batter with a knife to swirl. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing from pans to wire racks