This Homemade Cinnamon Raisin Bread is wonderful as toast in the morning and is adaptable to suit various dietary restrictions. Prep time does not include about 2 hours inactive time. From Joanne Ozug of Fifteen Spatulas.
Cinnamon Raisin was my toast of choice when I was a kid, and it still is today. I love that swirl of sweet cinnamon and brown sugar all throughout each slice, and the juicy raisins dotted into the dough.
I’ve experimented with all sorts of homemade breads over the years, but truthfully, after making everything from homemade baguettes to ciabatta to paesano, I usually leave the fancier breads to the bakery and stick to making simpler things like sandwich bread at home.
Sourdough Cinnamon Raisin Swirl Bread
First, a lot of sandwich breads at the store have a lot of preservatives and additives, and generally speaking, I prefer not to eat those.
Second, I get to load the bread up with as many raisins as I’d like, and I also get to use my fancy cinnamon (not all cinnamon is created equal).
And third, it’s fun and easy to make. Really. There’s something so satisfying about making your own bread, and it makes your house smell dreamy.
Cinnamon Swirl Raisin Bread Recipe
The recipe I’m sharing today is adaptable to suit different dietary needs, so it can be enjoyed by many. It can be made with dairy (mmm, butter), or it can be made without it. I’ll share different substitutions you can use throughout the recipe.
To get started, mix together warm milk, yeast, and brown sugar, and let it sit for 10 minutes until it foams up. That indicates that the yeast is ready and awake!
As far as the milk goes, you can use cow’s milk, almond milk, soy milk, rice milk … pretty much any flavorful milk liquid here.
Apple Cinnamon Raisin Quick Bread
Next, in the bowl of a stand mixer, add the yeast milk mixture, two eggs, and some melted butter or oil. For oils, you can do grapeseed oil, canola oil, vegetable oil, light olive oil, and so on.
Then fit the bowl and hook onto the stand mixer, add ½ cup of raisins, and knead for 10 minutes on medium low speed.
In a small bowl, combine brown sugar, ground cinnamon, and either melted butter or oil. This will be the cinnamon swirl filling.
Chocolate Cinnamon Raisin Christmas Bread
Dust a flat surface very lightly with flour, then stretch the dough out into a rectangle, approximately 9 inches long and 18 inches wide. It doesn’t have to be exact, but you want to imagine rolling it up the long way and having it fit neatly into a 9×5 loaf pan.
Place the roll seam-side down into a greased 9×5 loaf pan, then cover with plastic wrap. Let it rise for another 30 minutes.
Bake the bread for about 45 minutes, until the interior registers at 190ºF to 200ºF with a thermometer, and the crust is golden brown.
Easy Cinnamon Bread (no Yeast!)
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Homemade Cinnamon Raisin Bread With Brown Sugar Crumble And Glaze
STEP 1: Preheat the oven to 350 degrees F. Prepare a 9-inch by 5-inch loaf pan by spraying with non-stick cooking spray.
STEP 3: Combine the raisins and vanilla extract in a small bowl. Fill with boiling water leaving 1/2-inch of water over the top of the raisins (
STEP 10: Allow the baked homemade bread cool in the pan for 10 minutes. Remove from pan and let cool 1 hour on a wire rack before glazing.
Braided Cinnamon Raisin Bread, Raisin Bread
This allows even glazing. Excess glaze will drip into the pan below so the bread does not get soggy sitting in it.
Homemade Cinnamon Raisin Bread is easy to make and the ultimate in fast comfort food. The flavors and aroma as it bakes are like being wrapped in a warm blanket next to a roaring fire. Perfect anytime.
Measuring the Flour Do not pack the flour simply spoon the flour into a measuring cup and level off. Do this to prevent too much flour from being used.
Cinnamon Raisin Bread Pudding
Calories: 246 kcal | Carbohydrates: 47 g | Protein: 3 g | Fat: 6 g | Saturated Fat: 3 g | Cholesterol: 28 mg | Sodium: 157 mg | Potassium: 114 mg | Fiber: 1 g | Sugar: 27 g | Vitamin A: 191 IU | Vitamin C: 1 mg | Calcium: 45 mg | Iron: 1 mg
Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features.Inspired by my love of Hot Cross Buns, this easy cinnamon raisin bread is the perfect recipe for Easter. Soft, fluffy and perfectly spiced.
I absolutely love Hot Cross Buns and it’s simply not Easter without them. However, I love toasting hot cross buns so this raisin bread gives me all the joy of my beloved Easter treat with the added benefit that slices can easily be toasted. However, this bread is so soft and fluffy, you’d be forgiven for eaten slice after slice as is. No toasting necessary. To make this as easy as possible, I adapted my Easy White Bread recipe and just added the flavors of hot cross buns. No egg necessary and if you don’t have butter, you can use oil!
Cinnamon Raisin Bread Recipe With Pecans: Easy And No Knead
If you are not a fan of raisins or dried fruit (cranberries, chopped apricots, etc. can be used instead of raisins), use chocolate chunks or leave them out entirely. This bread recipe will be delicious regardless.
This recipe requires the usual ingredients you would need for bread: flour, yeast and liquid. If you want the dough to be a little richer, milk is a great substitute for water. Softened butter creates a moist baked loaf but I’ve made this with oil too. The spice and raisins add flavor and texture. You could use allspice too, but I don’t often have that in my kitchen.
Yes absolutely! Freeze slices of raisin bread and toast from frozen. Alternatively, the dough can be frozen in a loaf pan and baked from frozen. Baked raisin bread will last for up to 3 days wrapped in foil on the kitchen counter.
Cinnamon Raisin Oatmeal Quick Bread
Calories: 389 kcal | Carbohydrates: 63 g | Protein: 9 g | Fat: 13 g | Saturated Fat: 6 g | Cholesterol: 41 mg | Sodium: 390 mg | Potassium: 372 mg | Fiber: 5 g | Sugar: 18 g | Vitamin A: 313 IU | Vitamin C: 1 mg | Calcium: 66 mg | Iron: 2 mgThis Easy Cinnamon Raisin Bread is a fast and simple breakfast bread or snack bread, not too sweet. Perfect for when you want Raisin Bread but no time for a yeast Bread.
I have made this recipe quite often, sometimes I really want a slice of a not too sweet bread for breakfast and this one is usually the one I reach for. Especially since it has one of my favourite flavours, yup cinnamon. To tell the truth raisins aren’t exactly my favourite but when you mix them with cinnamon and plop them in a bread or Bagel, that my friend’s is my ultimate breakfast!
Soak the raisins in hot water for approximately 15 minutes, drain and dry gently, set aside. In a small bowl mix together cinnamon and brown sugar.
Cinnamon Raisin Bread (easy And Homemade)
In a medium bowl whisk together the flour, baking powder, salt and drained raisins. In a mixing bowl on medium speed cream the butter, then add the sugar, a little at a time, beating in between additions. Add the egg and beat until light (approximately 5 minutes).
With a wooden spoon or spatula alternately add the milk and the dry ingredients to the creamed butter mixture. Mix gently until combined.
Spoon half the batter into the pre-pared loaf pan, sprinkle with half the cinnamon/brown sugar mixture, spoon remaining batter on top, sprinkle the remaining cinnamon/brown sugar mixture on top of the batter.
Cinnamon Raisin Quick Bread Recipe: How To Make It
Because raisins are dry if not soaked then they will absorb the liquid from the batter which will make the baked product less moist and that is not what we want. Therefore soaking raisins before adding them into the recipe will keep this from happening.
If you don’t care for raisins you can either leave them out or substitute them for chopped nuts such as almonds, walnuts or even pecans, or why not add some chocolate chips? Sometimes I will make this loaf with the raisins on top of the loaf rather
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