Simple, classic raisin bread, that is great eaten with butter, makes great toast or try it for sandwiches, too! Freezes beautifully. Makes 1 loaf.
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.
Spiced Homemade 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 :)
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 wanting to add cinnamon, you could add some (a teaspoon or so) to the dough, but keep in mind that cinnamon is a yeast-inhibitor, so its presence in the dough will slow the rise considerably. Be prepared to extend the noted rising times. This is why you often see cinnamon raisin breads swirled, to prevent slowing the yeast.
Old Fashioned Raisin Bread Recipe
Scalding the Milk for Yeast Bread Baking – it is often suggested that milk used in yeast breads be scalded. That just means heating it to 181F. The heating process denatures the whey proteins in the milk, which tend to inhibit yeast activity. If you don’t mind the extra step, it’s a worth it, in my opinion. Just be sure to have a thermometer to be sure you heat it to 181F and then it’s very important to let it cool sufficiently before add your yeast. Again, use a thermometer to test. You want the milk to cool to 105-110F for active dry yeast. Instant yeast can handle a little warmer, up to 125F.
Plumping Raisins – As raisins are by nature a dehydrated fruit, the process of “plumping” them by soaking in hot water is just returning some hydration to the fruit. Not only are they lovely in the bread after plumping, but they don’t soak in any of the moisture from the dough, which un-plumped raisins can, drying out the dough and the resulting loaf.
Plump raisins by soaking them in very hot or boiling water for 10-15 minutes. Drain and pat dry. I like to toss them in a bit of flour when adding to bread, as it helps them grab onto the dough and incorporate more easily and quickly.
The Best Raisin Bread Recipe (tangzhong Method)
Hiding the Raisins in the Dough – if you’ve ever tasted a burnt raisin, you know that it’s not a pleasant flavour. It’s bitter and unappealing. The best tip for raisin bread is to be conscious of keeping all the raisins inside the dough and not exposed on the outside of the dough after your form it into a loaf. Push any exposed raisins into the dough and you won’t have any bitter raisins to deal with after you bake your loaf.
Always hold back some of the flour – While all yeast bread recipes include a quantity for the flour, it will never be exact, as flour brands or humidity can vary from kitchen to kitchen. As such, you never want to just dump the specified quantity of flour into the bowl all at once. A good rule of thumb is to add 3/4 of the specified flour and mix in well. Then, if needed, continue adding more flour, in very small increments, mixing between additions, until your dough is the desired consistency. Generally you’re looking for a smooth, moist, but not sticky dough, that wraps around the kneading hook and cleans the bowl.
A note about cinnamon: This is a classic raisin only bread, which is a different bread from a cinnamon raisin bread. If you are really wanting to add cinnamon, you could add some (a teaspoon or so) to the dough, but keep in mind that cinnamon is a yeast-inhibitor, so its presence in the dough will slow the rise considerably. Be prepared to extend the noted rising times. This is why you often see cinnamon raisin breads swirled instead of adding to the dough, to prevent slowing the yeast.
Cinnamon Raisin Bread (from Scratch) / The Grateful Girl Cooks!
Serving: 1 serving , Calories: 182 kcal , Carbohydrates: 36 g , Protein: 5 g , Fat: 2 g , Saturated Fat: 1 g , Cholesterol: 18 mg , Sodium: 224 mg , Potassium: 168 mg , Fiber: 2 g , Sugar: 3 g , Vitamin A: 103 IU , Vitamin C: 1 mg , Calcium: 35 mg , Iron: 2 mg
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!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!
Delicious Soft Sourdough Cinnamon Bread
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.
Easy Cinnamon Raisin 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 mgIn this homemade vegan bread recipe you’ll learn how to make the best raisin loaf without eggs, dairy milk and butter! Serve this soft, moist, and delicious fruit yeast bread for breakfast or as a snack or for dessert with a cup of coffee or tea! It’s better than from the bakery!
Craving a delicious homemade sweet raisin bread that’s soft, fluffy, moist and even vegan? Then try this recipe! This raisin loaf is easier to make than you may think and it’s so delicious, your family and friends are guaranteed to eat it up right away! It’s the perfect treat for Easter brunch or any other day!
While my grandma makes her traditional raisin bread with eggs, milk, and butter, I simply used soy milk and butter-flavored vegetable oil instead for my vegan version.
Sweet And Simple! Vegan Cinnamon Raisin Bread Maker Recipe!
Since soy milk has a binding property and yeast dough holds together well anyway, we do not need eggs in this recipe. However, if you can’t tolerate soy, feel free to use another plant milk like almond, cashew, or oat drink. The recipe will still turn out great! Feel free to opt for a vanilla flavored milk alternative to make your vegan raisin bread taste even better!
If you don’t want to give up the classic butter taste from the original raisin bread recipe, simply use butter-flavored canola oil, also known as alba oil. However, if you can’t find it where you live, you can use any neutral-tasting vegetable oil.
To keep the preparation of the yeast dough as simple as possible, I use dry yeast. Unlike fresh yeast, it does not have to be dissolved in lukewarm liquid first and then left to stand. Dry yeast can be mixed directly with the flour. Nevertheless, feel free to make the vegan yeast dough with fresh yeast if you prefer.
Easy Raisin Bread
As always, I recommend checking out this step-by-step instruction and the recipe video first. Then you’ll find the full recipe with exact measurements in the recipe card below!
First, combine flour, sugar, dry yeast and salt in a bowl. Then add soy milk, vanilla and oil and knead everything with the dough hook of a food processor for
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