Preheat the oven to 350 degrees Fahrenheit. While your oven is warming, prepare a 9x5 loaf pan with a non-stick baking spray. Line the bottom of the pan with parchment paper and spray the paper for easier removal.
In a small bowl full of boiling water, soak the raisins for 15 minutes. After 15 minutes drain the water and set the raisins on a towel to dry.
In another small bowl, mix together the light brown sugar and cinnamon. Take a spoonful of the brown sugar mixture and stir it together with the raisins. Set aside.
In a medium-sized bowl, sift together the flour, baking powder, and salt. Set aside.
In a large bowl, beat together the granulated sugar and butter until it’s light and fluffy.
Add the egg to the sugar and butter mixture and mix just until combined.
Slowly add the flour mixture into the large bowl, alternating with the milk, and mix just until everything is combined. Do not over mix the batter.
Gently fold in the raisins.
Spread half of the cinnamon raisin bread batter along the bottom of the prepared loaf pan. Sprinkle half of the brown sugar mixture on top of the batter. Then pour the remaining batter on top and spread to the edge. Sprinkle the remaining brown sugar mixture over the top of the bread batter.
Bake the cinnamon raisin bread for 60 minutes or until a toothpick comes out clean.
Cool for 10 minutes before moving the bread to a cooling rack. Cool for about an hour before icing.
Only do this step after your cinnamon raisin bread has fully cooled. In a small bowl, mix together the powdered sugar from the glaze portion of the ingredients and 2 tablespoons of heavy cream. Keep adding 1 tablespoon of heavy cream at a time until you get to your desired consistency for the glaze. Drizzle the glaze all over the bread.
Cut and serve! Store leftovers covered at room temperature.