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.
Irish Soda 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.
Easy Gluten Free Cinnamon Raisin Bread
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.
Easy Raisin 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.
Easy Cinnamon Bread (no Yeast)
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.
Cinnamon Swirl Raisin Bread
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Gluten And Dairy Free Cinnamon Raisin Bread Recipe: How To Make It
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.
Cinnamon Raisin Quick 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.
Foolproof Cinnamon Raisin Pecan Artisan Bread
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 Machine Recipe
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 Sourdough Bread Recipe
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 mgI find this bread recipe fills your kitchen with the aromas of your grandma’s house on a cold, snowy winter morning. The limited ingredients featured in this recipe likely reside in your fridge and pantry right now.
It’s a real upgrade from the bread you can buy at the store! However, it remains easy enough for anyone to make with confidence.
Notes of cinnamon, raisins, and light brown sugar partner perfectly with your favorite brewed coffee or hot tea. Savor the moment with a hot or toasted slice of bread. A plentiful pat of melted butter adds that extra spark of flavor.
This Cinnamon Raisin Bread In A Bag Recipe Is A Family Favorite!
I adapted this recipe from a sweet bread favorite, my cinnamon swirl bread. Additionally, you may enjoy my cinnamon raisin muffins for their equally robust flavor.
The beauty of this recipe is you probably already have the ingredients in your home. There are no rare or unique ingredients. You won’t have to worry about something only getting used once or taking up space on your shelves.
You’ll find that not many bread recipes will utilize cornstarch like this one. I learned the secret of cornstarch in baked goods from one of my favorite shows, America’s Test Kitchen. When cornstarch and flour combine, it softens the proteins resulting in a light and chewy bread.
Easy Cinnamon Swirl Raisin Bread Recipe Drizzle And Dip
Homemade loaves of bread are just the best! This simple ingredient bread recipe takes minimal effort when broken down into three main tasks.
The Bread Dough – Soak those delicious raisins, then set aside. Mix the yeast, then set aside. Utilize your stand mixer to mix ingredients and knead the dough. Mix the raisins in last.
The Oven – Place rolled dough in the prepared pan. Let rise. When the cinnamon raisin bread is ready to bake, lightly mist with water.
Cinnamon Raisin Bread Recipe
Next, in a small saucepan, boil 2 cups of water. Remove the pan from the heat and add in your raisins. Leave the raisins in the water for 3-5 minutes. After that time, drain them well and
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