Cinnamon Raisin Bread Recipe
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.
- 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
Find it online: https://kitchenbynora.com/cinnamon-raisin-bread-recipe/
