Cinnamon Raisin Bread Recipe

Introduction

Cinnamon raisin bread is a warm, comforting treat perfect for breakfast or a snack. This soft, fragrant loaf combines sweet cinnamon and plump raisins for a deliciously satisfying bite. Baking it at home fills your kitchen with irresistible aromas and yields fresh bread that’s hard to beat.

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 the 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 the flour, salt, and cinnamon. Add the activated yeast mixture and softened butter, then stir until the dough begins to come together.
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 the other half over, and knead gently to evenly incorporate the raisins.
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 it doubles 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 the crust is golden brown.

Tips & Variations

• For extra flavor, sprinkle a little cinnamon sugar on top before baking.
• Try adding chopped nuts like walnuts or pecans along with the raisins for added texture.
• Ensure the water is not too hot when activating yeast to avoid killing it—110°F (45°C) is ideal.
• Use golden raisins for a sweeter, milder taste compared to regular dark raisins.

Storage

Store the bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days. For longer storage, freeze the loaf wrapped in foil and plastic wrap for up to 3 months. To reheat, toast slices or warm gently in the oven wrapped in foil.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dry raisins without soaking them first?

Soaking raisins helps them stay moist and soft during baking, preventing them from drying out. You can skip soaking, but the raisins may be drier and chewier in the finished bread.

Can I substitute butter with oil or margarine?

Butter adds richness and flavor, but you can substitute with an equal amount of vegetable oil or margarine. Keep in mind that texture and taste may vary slightly.

Cinnamon Raisin Bread Recipe

Print Recipe

★★★★★

4.7 from 145 reviews

This homemade Cinnamon Raisin Bread is a delightful treat featuring soft, fluffy bread infused with warm cinnamon and studded with plump raisins. Perfect for breakfast or as a snack, this recipe combines the comforting flavors of cinnamon and sweet raisins in a tender loaf baked to golden perfection.

• Author: Viktoria
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 55 minutes
• Yield: 1 loaf (about 12 slices) 1x
• Category: Baking
• Method: Baking
• Cuisine: American

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
• 1 cup raisins (soaked in warm water)

Instructions

1. Activate the Yeast: In a small bowl, mix the warm water and granulated sugar. Sprinkle the active dry yeast on top and let it sit for 5-10 minutes until it becomes frothy, indicating that the yeast is active.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, salt, and ground cinnamon until evenly mixed.
3. Mix Dough: Add the activated yeast mixture and softened butter to the dry ingredients. Stir everything together until a rough dough forms.
4. Knead the Dough: Transfer the dough to a floured surface and knead for 8-10 minutes until it becomes smooth and elastic, which helps develop the gluten necessary for a good texture.
5. Incorporate Raisins: Spread the dough out and sprinkle the soaked raisins over one half. Fold the dough over the raisins and knead gently to evenly distribute the raisins without crushing them.
6. First Rise: 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 the dough has doubled in size.
7. Shape the Loaf: After the dough has risen, punch it down gently to release air. Shape it into a loaf and place it in a greased loaf pan, preparing it for baking.
8. Bake the Bread: Preheat your oven to 350°F (175°C). Bake the loaf for 30-35 minutes, or until the bread is golden brown on top and sounds hollow when tapped, indicating it is fully baked.
9. Cool and Serve: Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy!

Notes

• Soaking raisins prevents them from drawing moisture out of the dough, keeping the bread moist.
• Ensure the water is at the right temperature (around 110°F) to activate the yeast without killing it.
• Kneading thoroughly is key for a soft and elastic bread texture.
• If you prefer, you can add a sprinkle of cinnamon sugar on top before baking for extra flavor.
• Store the bread in an airtight container to maintain freshness for up to 3 days.
• This bread can be toasted and served with butter, cream cheese, or jam for a delicious breakfast or snack.

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