Today I made a cinnamon currant loaf. It was nice, but currants aren't as sweet as raisen. Raisen pair better with cinnamon than currants. Currants pair better with lemon and lime flavors. I think the next variation I'll try will be fresh lime juice with currants. Since I generally prefer savory to sweet, I tend to add very little or no sugar to my dishes. Of the various loafs I've tried so far, my favorite was Lemon Currant and banana nut. Cinnamon raisen is nice once in a while, but it's too sweet for my taste. One great thing about cinnamon raisen loaf is the next day, you can make french toast with it and it doesn't need syrup at all.
Another possible combination is banana chocolate loaf using coco powder. That way, you get the chocolate flavor without all the sugar. This week I plan to make a Taro loaf. Back when I lived in San Diego, Ranch 99 market used to have Taro Toast, which was very delicious. For my version I plan to use less sugar, probably only a tablespoon. Chinese dishes tend to be savory and sweet dishes aren't common. Most desserts in chinese cuisine are savory or spicey with a little bit of sweetness.
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