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 batch of homemade cinnamon raisin bread. This heavenly cinnamon raisin bread recipe is perfect for anyone craving a soft, sweet loaf with warm cinnamon spice and juicy raisins baked right in. You’ll love how easy it is to make this classic treat from scratch and enjoy it fresh, toasted, or as part of your favorite breakfast.

this Recipe

Whether you’re an experienced baker or just starting out, this cinnamon raisin bread delivers on flavor and texture every time. The bread is tender, slightly sweet, with just the right amount of cinnamon and plump raisins in every bite. Let me walk you through this delightful recipe that will soon become a staple in your kitchen.

Why You’ll Love This Recipe

• Soft, fluffy texture with a slightly crisp crust
• Rich cinnamon flavor balanced with sweet raisins
• Perfect for breakfast, snacks, or even French toast
• Made with simple pantry staples and easy steps
• Great for baking beginners and seasoned pros alike

Ingredients

Gather these ingredients to create your own heavenly cinnamon raisin bread. The quantities listed yield one loaf.

• 3 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 1/4 tsp active dry yeast (1 packet)
• 1 tsp salt
• 1 cup whole milk, warmed (about 110°F)
• 1/4 cup unsalted butter, melted and cooled
• 1 large egg, room temperature
• 1 tbsp ground cinnamon
• 3/4 cup raisins, soaked in warm water for 10 minutes and drained
• 2 tbsp unsalted butter, melted (for brushing)

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 15 minutes (includes rising)
• Servings: 10 slices
• Calories: Approximately 180 kcal per slice

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

1. In a large mixing bowl, combine the warm milk, sugar, and yeast. Let it sit for 5-7 minutes until foamy to activate the yeast.
2. Add melted butter, egg, salt, and 2 cups of flour to the yeast mixture. Stir until combined, then gradually add remaining flour until a soft dough forms.
3. Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Incorporate the drained raisins halfway through kneading.
4. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for about 1 to 1 1/4 hours, until doubled in size.
5. Punch down the dough and roll it into a rectangle about 12×8 inches. Sprinkle the cinnamon evenly over the dough, then roll it up tightly from the longer side to form a log.
6. Place the rolled dough seam-side down into a greased 9×5-inch loaf pan. Cover and let rise for another 30-40 minutes until puffy.
7. Preheat your oven to 350°F. Brush the top of the loaf with melted butter before baking.
8. Bake for 28-30 minutes, or until the loaf is golden brown and sounds hollow when tapped. If the crust browns too quickly, tent with foil halfway through baking.
9. Remove from oven and brush with more melted butter while warm. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Tips for the Best Results

• Make sure your milk is warm, not hot, to properly activate the yeast without killing it.
• Soak raisins beforehand to keep them plump and juicy in the bread.
• Knead the dough thoroughly to develop gluten for that perfect soft and chewy texture.
• Allow enough rising time in a warm place to ensure a light, airy loaf.
• Brush the loaf with butter right after baking to keep the crust soft and flavorful.

Storage and Reheating

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

To reheat, slice the bread and toast it directly, or warm slices in a 350°F oven for 5-7 minutes. This refreshes the flavors and soft texture, making it taste fresh out of the oven.

Frequently Asked Questions

Can I use bread flour instead of all-purpose flour?

Yes, bread flour can be used and will give the bread a slightly chewier texture due to its higher protein content. You may need to adjust the liquid amounts slightly because bread flour absorbs more moisture.

How do I prevent my cinnamon raisin bread from drying out?

Brushing the loaf with melted butter right after baking helps lock in moisture. Also, store it properly in airtight containers and avoid overbaking to keep the bread soft.

Can I add nuts to this cinnamon raisin bread?

Absolutely! Chopped walnuts or pecans make a great addition and add a nice crunch. Add about 1/2 cup of nuts during the kneading step along with the raisins.

Is it possible to make this bread vegan?

Yes, substitute milk for any plant-based milk and replace the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water, mixed and rested). Use vegan butter or oil instead of regular butter.