Why You’ll Love This Cinnamon Raisin Bread Recipe
You’ll absolutely love this Cinnamon Raisin Bread recipe for its warm, comforting flavors and delightful aroma that fills your kitchen as it bakes.
The combination of sweet raisins and fragrant cinnamon creates a cozy atmosphere, perfect for any time of the year.
I can’t help but smile when I slice into the soft, pillowy bread, revealing swirls of cinnamon goodness.
It’s not just a recipe; it’s a cherished memory waiting to happen.
Whether you enjoy it fresh out of the oven or toasted with butter, each bite transports you to a comforting place.
Trust me; you’ll keep coming back for more!
Ingredients of Cinnamon Raisin Bread
When it comes to baking, having the right ingredients is key to creating something truly delightful. For this Cinnamon Raisin Bread, you’ll want to gather a few staples that are likely already in your pantry, plus some special additions that will make this bread irresistibly tasty.
Trust me, once you have everything ready, you’ll be well on your way to filling your home with that amazing aroma of cinnamon and fresh bread. So, let’s gather our ingredients and kick off this delicious journey.
Ingredients for Cinnamon Raisin Bread:
- 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, before you dash off to the kitchen, let’s talk about a few things. First off, if you’re like me and tend to forget things (like where you put your keys, or, you know, the eggs), double-check your pantry and fridge before you start.
You want to make sure you have everything on hand. And if you’re not a fan of raisins, you could always swap them out for dried cranberries or even chopped nuts for a twist.
Just remember, the magic of Cinnamon Raisin Bread lies in that sweet, spiced combination, so choose your ingredients wisely. Happy baking!
How to Make Cinnamon Raisin Bread
So, you’re ready to make some delicious Cinnamon Raisin Bread? Great choice! Let’s get started on this wonderful baking adventure.
First off, grab your 2/3 cup of raisins and toss them into a small saucepan. Cover those little beauties with water and bring them to a boil. Once they’re bubbling away, remove the pan from heat, cover it, and let the raisins soak for about 15 minutes. This step is super important because it plumps up the raisins, making them juicy and delightful in your bread. After that, make sure to drain them well and set aside.
Next up, let’s work on that milk mixture. Heat 1 cup of milk in a small, heavy saucepan over low heat. You want it warm—not boiling, just cozy enough to melt the 2 1/2 tablespoons of butter you’ll be adding.
Once that butter is all melty and mixed in, it’s time to move to the big bowl. In a large bowl, combine 2 3/4 cups of flour (saving the rest for later), 1/4 cup of brown sugar, 1 tablespoon of ground cinnamon, 3/4 teaspoon of salt, and the dry yeast. Give it a good whisk until everything is nicely blended.
Now, pour in that warm milk mixture along with 2 lightly beaten eggs. Stir it all together until a soft dough forms. Don’t forget to fold in those raisins; they’re the star of the show, after all.
Now comes the part where you get to channel your inner baker and knead that dough. Turn the dough out onto a lightly floured surface and knead it for about 8 minutes. It should feel smooth and elastic. If it sticks to your hands, sprinkle in flour, one tablespoon at a time.
Once you’ve got a lovely, non-sticky dough, place it in a large bowl coated with cooking spray. Cover the bowl and let it rise in a warm spot for about an hour, or until it’s doubled in size. It’s like watching a miracle happen in your kitchen!
After that, punch the dough down (yes, literally), let it rest for 5 minutes, and then roll it out into a 14 x 7 rectangle. Roll it up tightly, pinch the seams to seal, and place it seam side down in a greased 9 x 5 inch loaf pan. Cover it again and let it rise for 30 more minutes.
Finally, pop it in the oven at 350 degrees for about 40 minutes, or until it’s beautifully browned and sounds hollow when tapped. Once it’s out of the oven, let it cool on a wire rack. Your kitchen is about to smell AMAZING. How do you feel about that? Ready to dig in?
Cinnamon Raisin Bread Substitutions & Variations
While I love the classic flavor of cinnamon raisin bread, experimenting with substitutions and variations can take this recipe to new heights.
Instead of raisins, try using dried cranberries or chopped dried apricots for a fruity twist. You can also swap half the all-purpose flour for whole wheat for added nutrition.
If you want a nutty flavor, mix in chopped walnuts or pecans. For a hint of spice, consider adding a pinch of nutmeg or ginger.
Finally, you can brush the loaf with melted butter and sprinkle with cinnamon sugar before baking for an extra sweet touch.
Enjoy your baking adventure!
Additional Tips & Notes
To guarantee your cinnamon raisin bread turns out perfectly, I recommend measuring your ingredients accurately and using fresh yeast for the best rise.
Don’t skip soaking the raisins; it plumps them up and adds moisture.
When kneading, if the dough feels too sticky, add flour gradually—just enough to keep it manageable.
For a richer flavor, you can substitute some of the milk with buttermilk.
If you want a sweeter crust, brush the loaf with melted butter right after baking.
Finally, let it cool completely before slicing; this helps maintain its structure and enhances the flavor.
Enjoy your baking!