Why You’ll Love This Cinnamon Raisin Bread Recipe
Why will you love this Cinnamon Raisin Bread recipe? It’s the perfect blend of sweet and spice, with tender, fluffy bread wrapping around plump raisins. The aroma that fills your kitchen while it bakes is simply irresistible. I can’t help but smile as I slice into a warm loaf, revealing its inviting swirls. This recipe is straightforward, making it easy for anyone to achieve bakery-quality bread at home. Plus, it’s versatile—great for breakfast, snacks, or even as a dessert. Trust me, once you try it, you’ll find yourself making it again and again!
Ingredients of Cinnamon Raisin Bread
When you’re ready to whip up a delightful loaf of cinnamon raisin bread, gathering the right ingredients is key. This recipe is simple and uses ingredients you might already have lurking in your pantry.
Picture yourself with a warm slice of bread, the sweet scent of cinnamon wafting around your kitchen, and a cup of coffee in hand. Sounds cozy, right?
Let’s get down to business and see what you’ll need to bring this comforting treat to life.
Ingredients:
- 2/3 cup raisins
- 1 cup milk
- 2 tablespoons milk (for later use)
- 2 1/2 tablespoons butter
- 3 cups flour, divided
- 1/4 cup brown sugar
- 1 tablespoon ground cinnamon
- 3/4 teaspoon salt
- 1 (1/4 ounce) package dry yeast
- 2 eggs, lightly beaten
Now, while these ingredients are pretty standard, there are a few things to keep in mind.
For instance, you can swap out the raisins for other dried fruits, like cranberries or chopped apricots, if you’re feeling adventurous.
And if you’re trying to cut down on sugar, using less brown sugar will still give you a lovely flavor without sacrificing too much sweetness.
Also, the milk can be substituted with a plant-based alternative if you’re dairy-free.
It’s all about making the recipe your own while still enjoying that delicious, soft bread.
Happy baking!
How to Make Cinnamon Raisin Bread
Making Cinnamon Raisin Bread is a delightful experience that will fill your kitchen with the warm, inviting aroma of cinnamon and sugar. To kick things off, gather your ingredients—2/3 cup of raisins, 1 cup of milk, 2 1/2 tablespoons of butter, and the rest of your pantry staples.
First, let’s get those raisins prepped. Place them in a small saucepan, cover with water, and bring it to a boil. Once it’s bubbling away, remove it from heat, cover it, and let it steep for about 15 minutes. This little soaking trick plumps the raisins, making them extra juicy and delicious in your bread.
While the raisins are lounging in their hot bath, you can focus on the milk. Heat 1 cup of milk over low heat until it’s warm, but not boiling. Add 2 1/2 tablespoons of butter to the warm milk and stir until it melts into a lovely mixture.
Now, in a large bowl, combine 2 3/4 cups of flour, 1/4 cup of brown sugar, 1 tablespoon of ground cinnamon, 3/4 teaspoon of salt, and 1 packet of dry yeast. Give it a good stir with a whisk—this is where the magic starts!
Pour the warm milk mixture into your flour blend, along with 2 lightly beaten eggs, and stir until you have a soft dough. Don’t forget to fold in those well-drained raisins—this is the moment when you can practically taste the sweetness.
Once your dough is mixed, it’s time to get a little hands-on. Flour your surface lightly and turn the dough out, kneading it for about 8 minutes until it’s smooth and elastic. If it’s sticking to your hands like a clingy friend, sprinkle a little flour on it, but just a tablespoon at a time to avoid making it too dry.
After kneading, place your dough in a large bowl coated with cooking spray, turning it to coat the top. Cover it and let it rise in a warm place for about an hour or until it doubles in size. You can do a little happy dance while you wait.
Once it’s risen, punch it down (gently, please) and let it rest for another 5 minutes. Roll the dough into a 14 x 7 rectangle, and then roll it up tightly from one end to the other. Place the roll seam-side down in a prepared loaf pan, cover it, and let it rise again for about 30 minutes.
Finally, bake it in a preheated oven at 350 degrees for about 40 minutes. The reward? A beautiful, golden-brown loaf that’s sure to impress. Just remember to let it cool on a wire rack before slicing—you don’t want to burn your fingers on that warm goodness. Happy baking!
Cinnamon Raisin Bread Substitutions & Variations
If you’re looking to mix things up with your cinnamon raisin bread, there are plenty of substitutions and variations you can try to make it your own.
For a nutty twist, add chopped walnuts or pecans. You can swap raisins for dried cranberries or apricots for a fruity flair.
Experiment with different spices like nutmeg or allspice to enhance the flavor. If you prefer a richer bread, use whole milk instead of skim.
For a touch of sweetness, drizzle honey or maple syrup into the dough. The possibilities are endless, so don’t hesitate to get creative!
Additional Tips & Notes
Exploring different substitutions and variations can really enhance your cinnamon raisin bread experience. I’ve found that using whole milk instead of skim gives a richer flavor, and adding a touch of vanilla extract elevates the sweetness.
Don’t hesitate to experiment with nutmeg or cardamom for an extra spice kick! If you’re looking for a healthier twist, consider replacing some flour with whole wheat or almond flour.
For a fun surprise, toss in chopped nuts or chocolate chips. Finally, remember to watch your baking time closely; every oven is different, and you want that perfect golden crust!
Enjoy baking!