This Cinnamon Raisin Bread is delicious, homemade goodness. The tender loaf is studded with raisins, chewy oats, and warm cinnamon flavor. It’s easy to make, freezes great, and tastes amazing!

Delicious & Wholesome Cinnamon Raisin Bread

There is nothing in the world quite like homemade bread.. filling your kitchen with that deliciously yeasty smell as it bakes. I’m pretty sure a thick slice of warm, freshly baked bread slathered with softened butter is one of the most satisfyingly divine pleasures on the planet.

This cinnamon raisin bread is so simple to make. The loaf rises up light and tender, and is studded with soft raisins and chewy oats. It’s lightly sweetened and every bite is full of warm cinnamon flavor. It’s absolutely delicious fresh from the oven, made into toast, or even used for sandwiches. Topped with a thick smear of butter or cream cheese, it is the definition of one of life’s simple pleasures.

Ingredients You Need to Make Cinnamon Raisin Bread:

  • Raisins
  • Yeast
  • Warm Water
  • Milk
  • Rolled Oats
  • Brown Sugar
  • Cinnamon
  • Butter
  • Bread Flour
  • Sea Salt
  • Egg
Ingredients needed to make homemade cinnamon raisin bread.

How to Make Homemade Cinnamon Raisin Bread:

  1. Soak the raisins. Place the raisins in a small bowl with about a cup of hot water. Cover and allow to sit for at least 10 minutes to allow the raisins to plump up.
  2. Proof the yeast. In the bowl of a stand mixer, add the warm water, 1 teaspoon brown sugar and yeast. Let it rest for about 5 minutes or until the yeast has completely dissolved and started to bubble.
  3. Make the dough. Add the rest of the brown sugar, warm milk, oats, cinnamon, salt, butter and bread flour to the yeast mixture. Stir on low for about 1 minute or until everything is combined. Add the raisins. With the dough hook, knead the mixture for 8-10 minutes or until smooth and slightly tacky. Add a bit of flour halfway through the knead time if the dough is overly sticky.
  4. Let the dough rise. Place the dough into a large greased bowl. Cover lightly and allow to rest for about an hour, or until the dough has risen and doubled in size.
  5. Form the loaf. Place the dough on a lightly floured counter. Shape into a rectangle, then roll the dough up to form a loaf. Place in a greased loaf pan.
  6. Allow the dough to rise again. Lightly cover and allow to rise a second time, or until it has once again doubled in size. Towards the end of the second rise, preheat the oven to 350 degrees.
  7. Bake. Whisk together the egg and a tablespoon of water. Brush the top of the loaf lightly with the egg wash, then place in the preheated oven and bake for 40-45 minutes or until golden brown and the loaf sounds hollow when lightly tapped. If it is browning too quickly, cover with foil.
  8. Enjoy! Remove from the oven and allow the bread to cool in the pan for 5 minutes. Remove from the pan and allow to cool completely on a wire rack before slicing. Baked loaves can be frozen for up to 3 months when wrapped tightly in plastic wrap and aluminum foil.
Process shots showing how to make cinnamon raisin bread.
Showing the process of bread rising.

Tips & Suggestions

Substitutions and Flavor Variations

If you’re not a fan of raisins, you can leave them out or substitute dried cranberries or currants. But trust me- the raisins are softened and add just a bite of sweetness. They really are delicious in this bread!

Add nuts! If desired, you can add 1/2 cup chopped walnuts to the dough towards the end of the kneading time.

Punch up the warm spice flavor by adding 1/2 teaspoon ground nutmeg to the bread dough.

For a softer crust, brush the loaf with melted butter when it comes out of the oven.

How long does cinnamon raisin bread stay good for?

Leftover bread will stay fresh for about 3-4 days if stored in an airtight container at cool room temperature. For longer storage, store in the fridge or freeze for up to 3 months. You can freeze the entire loaf, or slice the loaf and freeze. This is great if you just want to pull out a slice or two for breakfast!

Why isn’t my bread dough rising?

If your dough isn’t rising it is probably because the yeast is old, or the water was too hot and killed the yeast. The ideal temperature is around 100 degrees. When you add the sugar and water to the yeast, you should start to see the mixture start to bubble up and rise. If it hasn’t, throw it out and use fresh yeast.

Can I double this cinnamon raisin bread recipe?

Yes! I usually like to double the recipe. I’ll serve one loaf fresh, then freeze the other loaf for later. If desired, you can also shape the dough into smaller loaves. These make great gifts during the holidays!

A loaf of golden brown cinnamon raisin bread in a metal loaf pan.
Fresh slices of homemade cinnamon raisin bread on a wooden board.
A shot of homemade bread with oats and raisins on a wooden board with a striped linen in the background.

Looking for More Bread Recipes?

Cinnamon Raisin Bread

This Cinnamon Raisin Bread is delicious, homemade goodness. The tender loaf is studded with raisins, chewy oats, and warm cinnamon flavor. It’s easy to make, freezes great, and tastes amazing!

Prep Time15 minutes

Cook Time45 minutes

Rise Time2 hours

Total Time3 hours

Course: Breakfast

Cuisine: American

Servings: 1 loaf

Calories: 119kcal

Egg Wash

  • 1 large egg
  • 1 tabespoon cold water
  • Put the raisins in a small bowl and cover them with a cup of hot water. Let the raisins plump for at least 10 minutes. Drain and toss with a few tablespoons of flour to absorb any residual moisture.

  • In the bowl of a stand mixer, add 1/3 cup warm water, a teaspoon of brown sugar and then sprinkle the yeast over top. Give it 4-5 minutes to foam and bubble, then stir to fully dissolve the yeast into the water.

  • Add the warm milk, oats, brown sugar, cinnamon, salt, softened butter and bread flour to the bowl and mix on low for 1 minute. Add the raisins to the bowl. * (see note) Knead the dough in your mixer on low speed with a dough hook for 8-10 minutes to form a smooth, slightly tacky dough. Check the dough halfway through; if it’s very sticky, add a little more flour.

  • Pour the dough in a greased bowl and cover with a clean towel or plastic wrap. Let the dough rise in a warm place until doubled in size, about an hour.

  • When the dough has finished rising, shape it into a rectangle, and place it in a lightly greased 8 1/2″ x 4 1/2″ loaf pan. Let the dough rise until it’s mounded and looks pillowy, about 1 more hour. Towards the end of the rising time, preheat the oven to 350°F.

  • In a small bowl, whisk the egg and 1 tablespoon cold water together. Brush the top with egg wash. Bake for 40-45 minutes until golden brown. If the top of the bread is browning too quickly, place a piece of tin foil over the top for the remainder of the bake time.

  • Remove from the oven and let cool in the pan for 5 minutes. Remove the loaf from the pan and allow to cool completely before slicing. Baked loaves can also be frozen for up to three months in an airtight container.

*Flour Amount: depending  on the time of  year and how much humidity you have in the air, you may need to add another 1/2 cup flour.  If the  dough seems really sticky and isn’t pulling away from the sides of the bowl, you will need more flour. 
*If you like small pieces of raisins, adding them in before kneading will break them up and distribute them into very small pieces  through the dough.  

Calories: 119kcal | Carbohydrates: 24g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.05g | Cholesterol: 3mg | Sodium: 188mg | Potassium: 94mg | Fiber: 1g | Sugar: 3g | Vitamin A: 35IU | Vitamin C: 0.4mg | Calcium: 9mg | Iron: 0.5mg

Keyword : Cinnamon Raisin Bread

www.superhealthykids.com

Natalie Monson

I’m a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

Learn More about Natalie



Source link