Cinnamon Raisin Bread Recipe

Introduction

Cinnamon Raisin Bread is a comforting classic, perfect for morning toast or an afternoon snack. This homemade version combines warm cinnamon spice with plump raisins for a flavorful treat you can make in your own kitchen.

Ingredients

• 4 cups all-purpose flour
• 1 packet (2 ¼ tsp) active dry yeast
• 1 ½ cups warm water (110°F/45°C)
• ⅓ cup granulated sugar
• 1 tsp salt
• 2 tbsp ground cinnamon
• 1 cup raisins (soaked in warm water)
• 4 tbsp softened butter

Instructions

1. Step 1: Activate the yeast by mixing warm water and sugar in a bowl. Sprinkle the yeast on top and let it sit for 5-10 minutes until frothy.
2. Step 2: In a large bowl, combine flour, salt, and cinnamon. Add the activated yeast mixture and softened butter, then stir until combined.
3. Step 3: Knead the dough on a floured surface for about 8-10 minutes until it becomes smooth and elastic.
4. Step 4: Sprinkle the soaked raisins over one half of the dough, fold it over, and knead gently to incorporate them evenly.
5. Step 5: Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm area for about an hour or until doubled in size.
6. Step 6: Preheat the oven to 350°F (175°C). Shape the risen dough into a loaf, place it in a greased pan, and bake for 30-35 minutes until golden brown.

Tips & Variations

• For extra flavor, try adding a teaspoon of vanilla extract to the dough before kneading.
• Use golden raisins or dried cranberries instead of regular raisins for a different twist.
• Brush the top of the loaf with melted butter immediately after baking for a soft crust.

Storage

Store the bread in an airtight container at room temperature for up to 3 days. To keep it longer, wrap tightly and freeze for up to 2 months. Reheat slices in a toaster or warm in the oven for a few minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast, but reduce the warm water slightly and mix the yeast directly with the dry ingredients to skip the activation step.

What is the best way to soak the raisins?

Soak raisins in warm water for about 10 minutes to plump them up, then drain well before adding to the dough. This prevents them from drying out the bread.

Cinnamon Raisin Bread Recipe

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★★★★★

4.5 from 119 reviews

• Author: Hugo
• Total Time: 1 hour 55 minutes
• Yield: 1 loaf (about 12 slices) 1x
• Diet: Vegetarian

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Description

This homemade Cinnamon Raisin Bread is a deliciously soft and fragrant loaf perfect for breakfast or snacks. Featuring warm cinnamon spice, sweet raisins, and a tender crumb, this bread is made from scratch using simple ingredients and baked to golden perfection. Ideal for cinnamon lovers and raisin fans, it’s a comforting and satisfying treat.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 4 cups all-purpose flour
• 1 tsp salt
• 2 tbsp ground cinnamon
• 1 packet (2 ¼ tsp) active dry yeast
• ⅓ cup granulated sugar

Wet Ingredients

• 1 ½ cups warm water (110°F/45°C)
• 4 tbsp softened butter

Add-ins

• 1 cup raisins (soaked in warm water)

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Instructions

1. Activate the yeast: In a small bowl, mix the warm water and granulated sugar. Sprinkle the active dry yeast over the top and allow it to sit undisturbed for 5 to 10 minutes until the mixture becomes frothy, indicating the yeast is active.
2. Combine dry ingredients and add wet: In a large mixing bowl, whisk together the all-purpose flour, salt, and ground cinnamon. Add the activated yeast mixture and softened butter to the dry ingredients. Stir everything together until the dough begins to come together.
3. Knead the dough: Turn the dough out onto a floured surface and knead it for about 8 to 10 minutes. The dough should become smooth, elastic, and slightly tacky but not sticky.
4. Incorporate the raisins: Drain the soaked raisins and sprinkle them evenly over one half of the dough. Fold the other half of the dough over the raisins, then gently knead just enough to evenly distribute the raisins throughout the dough.
5. First rise: Place the dough in a greased bowl, turning it once to grease the top. Cover the bowl tightly with plastic wrap or a damp towel and let it rise in a warm, draft-free area for about 1 hour, or until the dough has doubled in size.
6. Shape and bake: Preheat your oven to 350°F (175°C). Punch down the risen dough gently to deflate it, then shape it into a loaf. Place the shaped dough into a greased loaf pan. Bake for 30 to 35 minutes until the bread turns golden brown and sounds hollow when tapped on the bottom.
7. Cool and serve: Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then transfer the bread to a wire rack to cool completely before slicing.

Notes

• Soaking the raisins plumps them up, making them juicier and softer in the bread.
• Ensure the water is at the correct temperature (around 110°F/45°C) to activate the yeast but avoid killing it.
• For a richer flavor, consider substituting some of the butter with an equal amount of oil or adding a teaspoon of vanilla extract.
• You can store the bread in an airtight container at room temperature for 3-4 days or freeze slices for longer storage.
• If you prefer, add a cinnamon sugar glaze on top after baking for extra sweetness and crunch.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Bread
• Method: Baking
• Cuisine: American

Keywords: cinnamon raisin bread, homemade bread, cinnamon bread, raisin loaf, breakfast bread, soft bread, baked bread