The ultimate comfort loaf: soft, buttery, and swirling with spice.
Meta Description
Learn how to make the best Homemade Cinnamon Raisin Bread with this easy step-by-step recipe. A soft, golden loaf packed with plump raisins and a sweet cinnamon swirl—perfect for morning toast!
Introduction
There is nothing quite like the aroma of cinnamon and yeast wafting through the house. This Homemade Cinnamon Raisin Bread strikes the perfect balance between a soft brioche-like crumb and a classic breakfast loaf. Whether you slather it in salted butter or turn it into the best French toast of your life, this recipe is a guaranteed crowd-pleaser.
Ingredients
- 4 cups All-purpose flour
- 1 cup Whole milk, warmed (approx. 110°F)
- 1/2 cup Granulated sugar
- 1/4 cup Unsalted butter, melted and slightly cooled
- 2 Large eggs, room temperature
- 1 packet (2 1/4 tsp) Active dry yeast
- 1 tsp Salt
- 1 tbsp Ground cinnamon
- 1 cup Raisins (soak in warm water for 10 mins then drain for extra plumpness)
Instructions
1. Activate the Yeast
In a small bowl, combine the warmed milk and a tablespoon of the sugar. Sprinkle the yeast on top, stir gently, and let it sit for about 5–10 minutes until it becomes foamy.
2. Mix the Dough
In a large mixing bowl (or the bowl of a stand mixer), combine the yeast mixture, remaining sugar, melted butter, and eggs. Gradually add 3 cups of flour and the salt. Mix until a shaggy dough forms.
3. Knead and Incorporate
Add the remaining flour 1/4 cup at a time until the dough clears the sides of the bowl. Knead by hand or with a dough hook for 5–7 minutes until the dough is smooth and elastic. Fold in the raisins and cinnamon during the last minute of kneading so they are evenly distributed.
4. First Rise
Place the dough in a lightly greased bowl. Cover with a damp cloth or plastic wrap. Let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until it has doubled in size.
5. Shape the Loaf
Gently punch the dough down to release air. Turn it out onto a floured surface and shape it into a log that fits your 9×5 inch loaf pan. Place the dough into the greased pan.
6. Second Rise
Cover the pan and let the dough rise again for about 30–45 minutes. It should rise about an inch above the rim of the pan. Preheat your oven to 350°F (175°C) during this time.
7. Bake
Bake for 30–35 minutes, or until the top is deep golden brown and the loaf sounds hollow when tapped on the bottom. (Internal temp should be around 190°F).
8. Cool
Remove from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack. Wait at least 30 minutes before slicing to allow the structure to set!
Service Suggestions
- The Classic: Toasted with a thick layer of salted butter.
- Sweet & Salty: Toasted with cream cheese or almond butter.
- Indulgent: Use thick slices for French toast or bread pudding.
Storage Tips
- Room Temp: Store in an airtight bag for up to 3 days.
- Fridge: Not recommended as it dries out the bread, but can extend life to 5 days if toasted thereafter.
- Freezer: Slice the loaf first, then freeze with parchment paper between slices for up to 3 months. Toast directly from frozen!
FAQs
Can I use bread flour instead of all-purpose?
Yes! Bread flour will give you a slightly chewier, taller loaf due to the higher protein content.
My raisins are falling out! What happened?
Try to knead them into the dough thoroughly. If you are worried about them burning on the crust, push any exposed raisins back into the dough before baking.
Why didn’t my bread rise?
Your milk might have been too hot (killing the yeast) or too cold (not activating it). Aim for “baby bathwater” temperature.
Conclusion
Making your own Cinnamon Raisin Bread is a labor of love that pays off the moment that first warm slice hits your plate. Skip the store-bought versions with preservatives and enjoy the soft, spice-filled goodness of a fresh home-baked loaf!