I 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.
Pan Co' Santi, A Tuscan Walnut And Raisin Bread For All Saints' Day
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.
Cinnamon Raisin Bread (Ψωμί με κανέλα και σταφίδες)
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.
The Best Raisin Bread Recipe (tangzhong Method)
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 set aside.
Find your paddle attachment, and then, fit it into your stand mixer. Add the flour, cornstarch, sugar, and salt. With the mixer on low speed, mix until well blended or about 1 minute.
Now, it’s time to change attachments. Put the dough hook on the mixer and knead on medium speed until the dough reaches 75°F.
The Best Bread Machine Cinnamon Raisin Bread With A Secret Ingredient
Slowly add in the butter and continue kneading until the dough is fully developed. This means it should pass the windowpane test.
Next, place plastic wrap over your bowl. Place in a warm environment until it has doubled in size. This usually takes 45-60 minutes.
After the dough has doubled in size, punch it down and shape it into a ball. Then, place plastic wrap over the bowl. Allow it to rest for 5 minutes.
Raisin Pecan & Honey Sourdough Loaf
After the cinnamon raisin bread dough has rested, preheat your oven to 375°F. To prevent sticking, prepare the loaf pan with generous amounts of butter or line with parchment paper.
Let’s roll! Create a 10×6 rectangle by rolling out the dough. Take the beaten egg and brush it on the top of the rolled-out dough. Then, sprinkle evenly with the cinnamon and sugar mixture you set aside earlier.
Now, start with the short end and tightly roll the dough into a log. You will need to pinch the seam closed.
Homemade Raisin Bread (without Cinnamon)
Then, place the loaf, seam side down, in your loaf pan. After that, cover it loosely with plastic wrap. Let it rise in a warm environment. This will take approximately 45 minutes or until you notice the loaf has increased in volume by 75%.
Finally, lightly spritz the top of the loaf with water. Put your loaf in the oven. Then, bake for 30-35 minutes or until browned and internal temperature reaches 190
Then, allow the loaf to cool in the pan for 30 minutes. After that, transfer your loaf to a wire rack where it can cool completely.
Single Loaf Bread In A Stand Mixer
To store: Once completely cooled, store in a bread box or other vented container. Bread may be stored in this manner at room temperature for up to 4 days.
To Freeze: First, slice the bread. Then, store slices in a zip-top bag for up to 1 month in a freezer. As a result, you can thaw individual slices as you need them. This is perfect for an impatient toddler or just a kid at heart!
Did you try this recipe? I would love for you to leave me a 5-star rating or comment. This way, I have a better understanding of which recipes you like and can create more of them.
Sweet And Simple! Vegan Cinnamon Raisin Bread Maker Recipe!
Warm Milk. Use a thermometer to check the temperature of the milk. If it's too hot it will kill the yeast and the bread won't rise.
Bread flour. You can use all-purpose flour if you don't have bread flour. The dough will much softer than if using bread flour and the swirls may separate.
Cornstarch. Using cornstarch is a trick I learned from America's Test Kitchen. When combined with flour, it softens the proteins, resulting in a light and chewy baked good. If you don't have it, you can use potato starch or simply omit it.
Meditating On Cinnamon Raisin Swirl Bread
Instant yeast. Active dry yeast can be used instead of instant. Sprinkle the yeast over the warm milk and allow it to sit for 5 minutes. Once foamy, stir well and add it to the flour mixture. The proofing times may need to be increased depending on the ambient temperature in your kitchen.
Mist the dough. This adds just a touch of moisture that will turn to steam as the bread bakes. The steam allows the bread to expand without bursting open on the sides. It also creates a gorgeously golden crust.
Don't overbake! Use an instant-read thermometer to check the internal temperature of the bread. Once it reaches 190°F it's ready to come out of the oven. It will continue to cook from the residual heat once removed from the oven. If the bread is overbaked it will be dry.
Classic Raisin Bread
* Nutrition information is provided as a courtesy and is not guaranteed to be accurate. For the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients and brands you use to make the recipe, using your own nutrition calculator, nutritionist, or medical professional.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!
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.
Whole Wheat Cinnamon Raisin Bread
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.
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 mgSimple, classic raisin bread, that is great eaten with butter, makes great toast or try it for sandwiches, too! Freezes beautifully. Makes 1 loaf.
Cinnamon Swirl Raisin Bread
This classic raisin bread (without cinnamon) is in regular rotation in my kitchen. It’s one of my favourites and there are lots of reasons to love it!
First, this bread makes great toast, so it is perfect for morning enjoyment. And if you think you’ll miss the cinnamon, try adding cinnamon sugar to your toasted raisin bread.
Secondly, it also makes great sandwich bread. Yes! Try it with a turkey, havarti (or Swiss) and sprouts sandwich and I think you’ll agree :)
Cinnamon Swirl Bread
This bread freezes beautifully and you can easily double the recipe, if you’d like to double your pleasure and stash some away in the freezer to enjoy anytime.
This is a classic raisin only bread, which is a different bread from a cinnamon raisin bread. If you are really
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