Cinnamon Raisin Bread

Few things are more comforting than the smell of freshly baked bread wafting through your home, and cinnamon raisin bread takes that comfort to another level. With its warm spice, bursts of juicy raisins, and slightly sweet flavor, it’s a loaf that feels like a hug in every slice.

This bread is a timeless favorite for breakfast, a sweet snack, or even as a base for French toast. Whether enjoyed toasted with butter, slathered with cream cheese, or eaten plain, cinnamon raisin bread always delivers warmth and satisfaction.

Homemade cinnamon raisin bread is surprisingly simple to make and far more flavorful than store-bought versions. With a soft, tender crumb and swirls of cinnamon sugar throughout, you’ll find yourself coming back to this recipe whenever you’re craving a cozy treat.

Cooking Time and Serving

• Prep Time: 20 minutes (plus 1 hour 30 minutes rising)
• Cook Time: 40 minutes
• Total Time: ~2 hours 30 minutes
• Serving Size: 1 slice
• Yields: 1 loaf (about 12 slices)

Ingredients

For the Dough:

• 3 ½ cups all-purpose flour
• ¼ cup granulated sugar
• 2 ¼ tsp active dry yeast (1 packet)
• 1 tsp salt
• 1 cup warm milk (110°F/45°C)
• 2 tbsp unsalted butter, softened
• 1 large egg
• 1 cup raisins (soaked in warm water for 10 minutes, then drained)

For the Filling:

• ⅓ cup granulated sugar
• 1 ½ tbsp ground cinnamon
• 2 tbsp melted butter (for brushing)

How to Make Cinnamon Raisin Bread

1. Prepare the Yeast Mixture:
   In a small bowl, combine warm milk, yeast, and 1 tbsp sugar. Let it sit for 5–10 minutes until foamy.
2. Make the Dough:
   In a large mixing bowl, whisk together flour, remaining sugar, and salt. Add in the egg, softened butter, and yeast mixture. Mix until a soft dough forms.
3. Knead the Dough:
   Knead on a lightly floured surface for 8–10 minutes, or until the dough is smooth and elastic. Gently knead in the drained raisins.
4. First Rise:
   Place the dough in a greased bowl, cover with a clean towel, and let rise for 1 hour, or until doubled in size.
5. Prepare the Filling:
   In a small bowl, mix cinnamon and sugar together.
6. Shape the Dough:
   Punch down the risen dough and roll it into a rectangle (about 9×12 inches). Brush with melted butter and sprinkle the cinnamon-sugar mixture evenly over the top.
7. Form the Loaf:
   Roll the dough tightly into a log, pinch the seam to seal, and place seam-side down in a greased 9×5-inch loaf pan.
8. Second Rise:
   Cover the loaf pan and let the dough rise again for 30–40 minutes until puffy.
9. Bake:
   Preheat oven to 350°F (175°C). Bake for 35–40 minutes, until golden brown and the loaf sounds hollow when tapped.
10. Cool and Serve:
    Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. Slice and enjoy warm or toasted.

Notes

• For extra sweetness, add a swirl of brown sugar in the filling.
• Make sure your milk isn’t too hot; it can kill the yeast.
• You can substitute raisins with dried cranberries, chopped dates, or even chocolate chips.
• Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

FAQs

Q: Can I make this bread without eggs?

Yes! Replace the egg with 2 tbsp applesauce or 2 tbsp yogurt for an egg-free version.

Q: Can I use whole wheat flour instead of all-purpose?

You can substitute half the flour with whole wheat, but using 100% whole wheat may result in a denser loaf.

Q: Do I have to soak the raisins first?

Soaking helps keep the raisins plump and prevents them from drying out during baking. It’s highly recommended.

Q: How do I know the bread is fully baked?

The loaf should be golden brown, sound hollow when tapped, and register about 190–200°F (88–93°C) internally with a kitchen thermometer.

Nutrition Information (Per Serving – 1 slice)