Heavenly Cinnamon Raisin Bread Recipe You’ll Love Baking

Nothing beats the aroma of freshly baked bread filling your kitchen, especially when it’s a warm, comforting cinnamon raisin bread. This recipe makes it easy to create a heavenly cinnamon raisin bread right at home with soft, tender crumb and just the right balance of sweet and spice.

this Recipe

If you’ve ever wanted to make your own cinnamon raisin bread from scratch, you’re in the right place. This recipe is straightforward and perfect for bakers of all levels. Let’s dive into how you can make this ultimate homemade delight.

Why You’ll Love This Recipe

• Soft, fluffy texture with a perfectly golden crust.
• Balanced sweetness with plump, juicy raisins in every bite.
• Warm cinnamon flavor that makes it ideal for breakfast or snacks.
• Made with simple pantry ingredients you likely have on hand.
• Great for sharing – makes about 10 slices to enjoy or gift.

Ingredients

Gather these ingredients to whip up your heavenly cinnamon raisin bread. Make sure your raisins are plump and fresh for the best flavor.

• 3 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 1/4 teaspoons active dry yeast
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup whole milk, warmed (about 110°F)
• 1/4 cup unsalted butter, melted and cooled
• 1 large egg, room temperature
• 1 cup raisins
• 1 tablespoon melted butter (for brushing)
• 1 tablespoon cinnamon sugar (optional, for topping)

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 45 minutes (including rising)
• Servings: 10 slices
• Calories: Approximately 200 per slice

How to Make Heavenly Cinnamon Raisin Bread: The Ultimate Homemade Delight!

1. In a large bowl, combine the warm milk, yeast, and 1 tablespoon sugar. Let sit 5-10 minutes until bubbly and foamy.
2. Add the melted butter, egg, remaining sugar, salt, cinnamon, and 2 cups of flour to the yeast mixture. Stir to combine, then gradually add the remaining flour to form a soft dough.
3. Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Gently knead in the raisins until evenly distributed.
4. Place the dough in a greased bowl, cover with a towel, and let rise in a warm spot for about 1 hour or until doubled in size.
5. Punch down the dough and shape it into a loaf. Place it in a greased 9×5 inch loaf pan. Cover and let rise again for 30-40 minutes until it puffs up above the pan edges.
6. Preheat your oven to 350°F (175°C). Brush the loaf with melted butter and sprinkle cinnamon sugar on top if using.
7. Bake for 30-35 minutes until golden brown and a skewer inserted in the center comes out clean. If the top browns too quickly, tent with foil.
8. Remove the bread from the oven and cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Tips for the Best Results

• Use warm milk (not hot) to activate the yeast without killing it.
• Make sure raisins are plump by soaking them briefly in warm water if they seem dry.
• Knead the dough well to develop gluten for a tender crumb and good rise.
• Don’t skip the second rise; it ensures a light, fluffy texture.
• Brush with butter right after baking for a soft crust and extra flavor.

Storage and Reheating

Store your cinnamon raisin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months.

To reheat, thaw frozen slices at room temperature and warm in a toaster or oven at 300°F for 5-7 minutes. This brings back the fresh-baked softness and buttery flavor beautifully.

Frequently Asked Questions

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Use about 1 teaspoon and add it directly to the flour without proofing in milk first. Adjust liquids slightly if needed.

Can I make this bread in a bread machine?

Yes, this dough works well in most bread machines on a basic or sweet bread setting. Add raisins near the end of the kneading cycle to avoid overmixing.

Can I substitute whole milk for something else?

You can use 2% milk or even a non-dairy milk like almond or oat milk, but whole milk gives the best richness and tender crumb.

How can I make the raisins plumper in the bread?

Soak the raisins in warm water or even rum or orange juice for 10 minutes before adding. Drain thoroughly to avoid adding extra moisture to the dough.