"One simple way to keep them evenly distributed is to roughly dice your raisins before folding them into the dough. Just a few chops help them spread throughout the loaf, so every slice has that ideal touch of chewy texture. It's especially helpful if you're working with plump or sticky raisins, which tend to sink during baking. Raisins are little heavyweights."
"But chopping isn't the only trick - there are a few other ways bakers keep raisins soft, juicy, and evenly spread. If you like your raisins whole, you can soak them in the wet mix of the batter - 10-15 minutes is plenty. This keeps the raisins hydrated without drawing moisture from the bread. Don't oversoak, or you risk broken or mushy raisins. A quick dusting of flour also helps them stay suspended so everyone gets that ideal slice."
Dicing raisins before folding them into cinnamon bread dough prevents them from sinking during baking and produces even distribution and consistent chewy texture in every slice. Alternatively, soaking whole raisins in the wet batter for 10–15 minutes hydrates them without pulling moisture from the bread, but oversoaking can make them broken or mushy. Dusting raisins with flour helps suspend them in the dough. Raisins can also be used on top of the loaf for a chewy finish or combined with nuts or orange zest for added flavor. Small, quick prep steps yield a more uniform, sliceable loaf.
Read at Tasting Table
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