Cinnamon Raisin Bread Recipe

Introduction

Cinnamon raisin bread is a delightful homemade treat bursting with warm spices and sweet raisins. Perfect for breakfast or a snack, this bread combines soft texture with a fragrant cinnamon swirl. Baking it yourself ensures a fresh, comforting loaf that’s hard to resist.

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 yeast on top and let sit for 5-10 minutes until frothy.
2. Step 2: In a large bowl, combine flour, salt, and cinnamon. Add activated yeast mixture and softened butter; stir until combined.
3. Step 3: Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
4. Step 4: Sprinkle soaked raisins over one half of the dough, fold it over, and knead gently to incorporate.
5. Step 5: Place the dough in a greased bowl, cover it with plastic wrap, and let rise in a warm area for about an hour or until doubled in size.
6. Step 6: Preheat 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, toast the raisins before adding them to the dough.
• Substitute half the all-purpose flour with whole wheat flour for a heartier loaf.
• Brush the top of the loaf with melted butter after baking for a soft crust.
• Add a handful of chopped nuts like walnuts or pecans to the dough for added texture.

Storage

Store the cinnamon raisin bread in an airtight container or wrapped in plastic wrap at room temperature for up to 3 days. To keep it longer, freeze the loaf wrapped tightly in foil and a plastic bag for up to 3 months. Reheat slices in a toaster or oven for best freshness and flavor.

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 by mixing it directly with the flour and skipping the activation step. Adjust the amount slightly if needed, as per the yeast brand’s instructions.

Should the water for soaking raisins be warm or cold?

Warm water is best for soaking raisins because it softens them more quickly and evenly, making them plump and tender for the dough.

Cinnamon Raisin Bread Recipe

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4.5 from 73 reviews

A classic homemade Cinnamon Raisin Bread recipe featuring a soft, flavorful dough infused with ground cinnamon and plump raisins, perfect for breakfast or a sweet snack.

• Author: Tim
• Prep Time: 20 minutes
• Cook Time: 30-35 minutes
• Total Time: 1 hour 50 minutes
• Yield: 1 loaf (approximately 12 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough 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
• 4 tbsp softened butter

Additional Ingredients

• 1 cup raisins (soaked in warm water)

Instructions

1. Activate Yeast: In a small bowl, combine the warm water and sugar. Sprinkle the active dry yeast on top and let it sit for 5-10 minutes until it becomes frothy, indicating the yeast is active.
2. Mix Dry Ingredients and Combine: In a large mixing bowl, whisk together the all-purpose flour, salt, and ground cinnamon. Add the activated yeast mixture and softened butter. Stir the ingredients until they come together into a dough.
3. Knead Dough: Transfer the dough onto a floured surface and knead it for 8-10 minutes until it is smooth and elastic, which helps develop the gluten structure.
4. Incorporate Raisins: Sprinkle the soaked and drained raisins over one half of the dough. Fold the other half over the raisins and knead gently just enough to distribute the raisins evenly throughout the dough without crushing them.
5. First Rise: Place the dough into a greased bowl, cover it tightly with plastic wrap, and set it in a warm area to rise for about one hour or until it doubles in size.
6. Shape and Bake: Preheat the oven to 350°F (175°C). Punch down the risen dough gently to release gases. Shape it into a loaf and place it in a greased bread pan. Bake for 30-35 minutes until the bread is golden brown and sounds hollow when tapped.

Notes

• Ensure the water is warm but not hot to avoid killing the yeast.
• Soaking raisins plumps them up and prevents them from drawing moisture from the bread.
• Let the bread cool completely before slicing to maintain its structure.
• Store the bread in an airtight container or wrap to keep it fresh for up to 3 days.
• Optionally, glaze the top with melted butter right after baking for a softer crust.

Keywords: cinnamon raisin bread, homemade bread, sweet bread, breakfast bread, yeast bread