Introduction

Cinnamon raisin bread is a warm, comforting treat perfect for breakfast or a snack. This homemade version is soft, flavorful, and studded with plump raisins, making it a delightful twist on traditional bread.

Cinnamon Raisin Bread Recipe - Recipe Image

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

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.
Step 2: In a large bowl, combine the flour, salt, and cinnamon. Add the activated yeast mixture and softened butter, then stir until combined.
Step 3: Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
Step 4: Sprinkle the soaked raisins over one half of the dough, fold it over, and knead gently to incorporate.
Step 5: Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm area for about an hour or until doubled in size.
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 raisins lightly before adding them to the dough.
Try adding chopped nuts like walnuts or pecans for a crunchy texture.
If you prefer a sweeter loaf, increase the sugar slightly or add a cinnamon sugar glaze after baking.
Use bread flour instead of all-purpose flour for a chewier texture.

Storage

Store the cinnamon raisin bread wrapped in plastic or in an airtight container at room temperature for up to 3 days. For longer storage, freeze the loaf tightly wrapped for up to 2 months. To reheat, slice and toast or warm in the oven until soft.

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 substitute instant yeast, but reduce the warm water slightly and mix it directly with the dry ingredients without activating it first.

How do I prevent the raisins from sinking to the bottom?

Soaking the raisins and folding them gently into the dough helps them distribute evenly. You can also toss them in a little flour before adding to the dough to reduce sinking.

Cinnamon Raisin Bread Recipe

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★★★★★

4.5 from 65 reviews

This homemade Cinnamon Raisin Bread is a delightful treat perfect for breakfast or a snack. Made with warm yeast-activated dough, fragrant ground cinnamon, and plump raisins soaked for extra softness, this bread is tender, flavorful, and naturally sweet. Baked to a golden brown crust, it’s best enjoyed fresh with butter or your favorite spread.

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

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

Activate 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 it becomes frothy, indicating the yeast is active.
Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, salt, and ground cinnamon until well combined.
Combine wet and dry ingredients: Add the activated yeast mixture and softened butter to the dry ingredients. Stir thoroughly until the dough begins to come together.
Knead the dough: Turn the dough out onto a floured surface and knead for 8-10 minutes until it becomes smooth and elastic.
Incorporate raisins: Drain the soaked raisins well. Sprinkle them over one half of the dough, then fold the other half over and knead gently to evenly distribute the raisins throughout the dough.
First rise: Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm area for about 1 hour or until it has doubled in size.
Preheat oven and shape loaf: Preheat your oven to 350°F (175°C). Punch down the risen dough and shape it into a loaf. Place it in a greased loaf pan.
Bake: Bake the loaf in the preheated oven for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
Cool and serve: Remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy fresh with butter or your favorite spread.

Notes

Soaking the raisins softens them and prevents them from drawing moisture from the dough during baking.
Ensure the water used for activating yeast is warm but not hot to avoid killing the yeast.
Kneading the dough well develops gluten, which gives the bread a good structure and chewy texture.
You can add a sprinkle of cinnamon sugar on top of the loaf before baking for extra sweetness and aroma.
Store leftover bread wrapped tightly at room temperature for up to 3 days or freeze for longer storage.

Keywords: Cinnamon Raisin Bread, homemade bread, cinnamon bread, raisin bread, breakfast bread