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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.

Ingredients

Scale

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

Find it online: https://servedbynora.com/cinnamon-raisin-bread-recipe/