Cinnamon Raisin Bread Recipe

Introduction

Cinnamon raisin bread is a comforting, sweet loaf filled with warm spices and plump raisins. Perfect for breakfast or an afternoon snack, this homemade bread offers a delightful balance of cinnamon’s aroma and the natural sweetness of raisins.

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 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 flour, salt, and cinnamon. Add the activated yeast mixture and softened butter; stir until combined.
3. Step 3: Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
4. Step 4: Sprinkle soaked raisins over one half of the dough, fold it over, and knead gently to incorporate the raisins evenly.
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 doubled 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 golden brown.

Tips & Variations

• For extra flavor, toast the cinnamon lightly before mixing it into the flour.
• Try swapping raisins for dried cranberries or chopped dates for a different fruity note.
• If you prefer a richer bread, brush the loaf with melted butter right after baking.
• To make it nutty, add ½ cup chopped walnuts or pecans along with the raisins.

Storage

Store the bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze the bread; thaw slices at room temperature or toast them directly for a quick treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast. Since it doesn’t require proofing, simply mix it with the dry ingredients and adjust the liquid slightly if needed.

How do I know when the bread is fully baked?

The bread is done when it turns golden brown and sounds hollow when tapped on the bottom. An internal temperature of 190°F (88°C) is also a good indicator if you use a thermometer.

Cinnamon Raisin Bread Recipe

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★★★★★

4.6 from 57 reviews

A classic homemade Cinnamon Raisin Bread that combines a soft, fluffy dough infused with cinnamon and studded with plump raisins. Perfect for breakfast or snacking, this recipe walks you through activating yeast, kneading dough, and baking a flavorful loaf with a lovely golden crust.

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

Ingredients

Scale 1x2x3x

Dough 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
• 4 tbsp softened butter

Mix-ins

• 1 cup raisins (soaked in warm water)

Instructions

1. Activate the yeast: In a small bowl, combine warm water and granulated sugar. Sprinkle the active dry yeast on top and let it sit for 5-10 minutes until the mixture becomes frothy, indicating the yeast is active.
2. Prepare the dough: In a large bowl, mix the all-purpose flour, salt, and ground cinnamon. Add the activated yeast mixture and softened butter to the dry ingredients and stir until everything is combined.
3. Knead the dough: Turn the dough onto a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic, which helps develop the gluten structure for a good crumb.
4. Incorporate raisins: Sprinkle the soaked and drained raisins over one half of the dough. Fold the other half over the raisins and knead gently just enough to evenly distribute the raisins throughout the dough.
5. First rise: Place the dough in a greased bowl and cover it with plastic wrap or a damp cloth. Allow it to rise in a warm spot for about 1 hour or until it has doubled in size.
6. Shape and bake: Preheat the oven to 350°F (175°C). Punch down the risen dough and shape it into a loaf. Place the loaf in a greased bread pan and bake for 30-35 minutes until the crust is golden brown and the bread sounds hollow when tapped.

Notes

• For extra flavor, you can toast the raisins lightly before adding them to the dough.
• Make sure the water used to activate yeast is warm, not hot, to avoid killing the yeast.
• Let the bread cool completely on a wire rack before slicing to prevent sogginess.
• You can substitute the all-purpose flour with bread flour for a chewier texture.
• Store the bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.

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