Description

This Easy Raisin Bread recipe is a perfect breakfast treat featuring a soft, cozy texture and a simple preparation method. Infused with warm cinnamon, sweet raisins, and a tender crumb, this homemade bread is ideal for morning toast or a comforting snack throughout the day.

Ingredients

Dough Ingredients

3 cups (360 g) all-purpose flour, plus extra for dusting
1/4 cup (50 g) granulated sugar
1 packet (2 1/4 tsp) instant yeast or active dry yeast
1 tsp fine salt
1 1/2 tsp ground cinnamon

Wet Ingredients

1 cup (240 ml) warm milk (about 105–110°F/40–43°C)
1/4 cup (60 g) unsalted butter, melted and slightly cooled
1 large egg, room temperature
1 tsp vanilla extract (optional but lovely)

Add-ins and Finishing

1 to 1 1/4 cups (150–190 g) raisins (regular or golden)
1 tbsp neutral oil or soft butter for greasing the bowl and pan
1 tbsp milk or melted butter for brushing the top (optional)

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Instructions

Prep the Raisins: Soak dry raisins in warm water for 10 minutes, then drain and pat dry to ensure the bread is studded with plump, soft fruit.
Mix the Dry Ingredients: In a large bowl, whisk together flour, sugar, yeast, salt, and cinnamon until fully combined.
Add the Wet Ingredients: Stir warm milk, melted butter, egg, and optional vanilla extract into the dry mixture until a shaggy dough forms and most flour is absorbed.
Knead the Dough: Transfer dough to a lightly floured surface and knead for 7–9 minutes until smooth and elastic, adding a small amount of flour if it sticks.
Fold in the Raisins: Flatten dough gently, sprinkle raisins evenly, then fold or roll to incorporate them evenly, kneading lightly just to tuck raisins in.
First Rise: Place dough in greased bowl, cover, and let rise in a warm spot until doubled in size, about 60–90 minutes.
Shape the Loaf: Punch down the risen dough, pat into an 8×12-inch rectangle, roll up tightly from the short side, pinch seam, and tuck ends under to form the loaf.
Pan and Second Rise: Grease a 9×5-inch loaf pan, place dough seam-side down, cover, and let rise until it domes 1 inch above the rim, about 35–50 minutes.
Preheat and Bake: Preheat oven to 350°F (175°C). Brush the top with milk or melted butter for a softer crust if desired. Bake for 30–35 minutes until golden brown and internal temperature reaches 190°F (88°C).
Cool Before Slicing: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack and cool at least 45 minutes before slicing for best texture.

Notes

Soaking the raisins helps keep them plump and prevents dryness in the bread.
Use warm milk, not hot, to avoid killing the yeast.
Kneading develops gluten which creates a soft, elastic texture.
Make sure the dough rises properly in both rises to ensure a light crumb.
Letting the bread cool before slicing sets the crumb and prevents squishing.
You can substitute golden raisins for regular raisins according to preference.
Brush with milk or melted butter to enhance the crust’s softness and color.