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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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.
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