old fashioned cinnamon raisin bread recipe

Written BySheba G Updated On
old fashioned cinnamon raisin bread recipe
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The Best old fashioned cinnamon raisin bread recipe

I’m so excited to share this old-fashioned cinnamon raisin bread recipe with you. It’s a classic that’s been passed down through generations, and it’s a staple in our household. The aroma of cinnamon and the sweetness of raisins are a perfect combination that never fails to put a smile on our faces.

My kids love helping me in the kitchen, and this recipe is one of their favorites – they can’t get enough of the gooey cinnamon swirls throughout the bread. As for me, I love the nostalgia of baking this bread – it reminds me of my own childhood and the warm, comforting feeling of coming home to a freshly baked loaf. This bread is perfect for any occasion, whether it’s a family gathering or just a quick breakfast on-the-go.

And the best part? It’s incredibly easy to make, even for beginners. Simply mix together some flour, yeast, sugar, cinnamon, and raisins, let it rise, and pop it in the oven.

Voila! A delicious homemade bread that’s sure to become a family favorite. I’ve experimented with different types of flour and add-ins over the years, but traditional white flour and raisins are still my go-to ingredients.

The key to this recipe is letting the dough rise slowly in the refrigerator overnight – it gives the yeast time to do its magic and creates a tender crumb that’s simply irresistible. If you’re new to bread baking, don’t worry – this recipe is forgiving and will still turn out beautifully even if you make a few mistakes along the way.

Old Fashioned Cinnamon Raisin Bread

Old Fashioned Cinnamon Raisin Bread

4.9 from 1517 votes

This classic cinnamon raisin bread recipe combines the warmth of cinnamon with plump raisins in a soft, homemade loaf. It’s perfect for breakfast or a cozy snack.

Prep Time1 hr 30 mins
Cook Time45 mins
Resting Time0 mins
Total Time2 hrs 15 mins
Servings: 12Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Bread Dough

2 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 1/2 tsp salt
1 tsp instant yeast
1 1/2 cups warm water
2 tbsp honey
2 tbsp unsalted butter, melted

For the Cinnamon Raisin Filling

1/2 cup raisins
1/2 cup brown sugar
1 1/2 tbsp ground cinnamon

👨‍🍳Directions

1In a large mixing bowl, combine 2 1/2 cups all-purpose flour, 1/2 cup whole wheat flour, 1 1/2 tsp salt, and 1 tsp instant yeast.
2Mix well to ensure all ingredients are evenly distributed.
3In a separate small mixing bowl, mix 1 1/2 cups warm water, 2 tbsp honey, and 2 tbsp melted butter until the honey is fully dissolved and the mixture is smooth.
4Pour the wet ingredients into the dry ingredients and stir until a shaggy dough forms.
5If the dough is too sticky, add a bit more flour.
6If it is too dry, add a bit more water.
7Cover the bowl with plastic wrap and let the dough rest in a warm, draft-free place for 45 minutes.
8The dough should double in size and become bubbly.
9While the dough is resting, prepare the cinnamon raisin filling.
10In a small mixing bowl, combine 1/2 cup raisins, 1/2 cup brown sugar, and 1 1/2 tbsp ground cinnamon.
11Mix well to ensure the raisins are evenly coated.
12After the dough has rested, turn it out onto a lightly floured surface and knead gently to remove any large air bubbles.
13Flatten the dough into a large rectangle, about 1/2 inch thick.
14Sprinkle the cinnamon raisin filling evenly over the dough, leaving a 1/2 inch border around the edges.
15Gently press the filling into the dough.
16Starting from one of the long sides, roll the dough tightly into a log, enclosing the filling completely.
17Pinch the seam and the ends to seal.
18Place the dough seam-side down in a greased 9×5-inch loaf pan.
19Cover the pan with plastic wrap and let the dough rise in a warm, draft-free place for 45 minutes, or until the dough has doubled in size and springs back slowly when gently pressed with a fingertip.
20Preheat the oven to 375°F (190°C).
21Uncover the dough and bake for 35-40 minutes, or until the top is golden brown and a thermometer inserted into the center registers 190°F (88°C).
22If the top begins to brown too quickly, tent the pan with aluminum foil.
23Remove the bread from the oven and let it cool in the pan for 10 minutes.
24Then, turn the bread out onto a wire rack to cool completely before slicing.

🔧Equipment

Large mixing bowl
Small mixing bowl
Baking pan
Plastic wrap
Oven

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 3g💛Saturated Fat: 1.5g❤️Cholesterol: 5mg🧂Sodium: 300mg🌾Total Carbs: 37g🥦Dietary Fiber: 2g🍬Sugars: 12g🥩Protein: 5g

📝Notes

Tips: For a sweeter bread, you can increase the amount of honey or brown sugar in the filling. You can also add a streusel topping before baking for added texture and flavor.

Watch Video Of How Old Fashioned Cinnamon Raisin Bread Works

This old-fashioned cinnamon raisin bread recipe is always a good idea for any occasion – whether you’re looking for a comforting breakfast treat or a delicious addition to your next family gathering. Store any leftover bread at room temperature in an airtight container for up to 3 days or freeze it for up to 2 months.

Reheat slices as needed by wrapping them in foil and baking at 350°F (175°C) for about 10-15 minutes. Enjoy!

❓ Frequently Asked Questions About Old Fashioned Cinnamon Raisin Bread

Q: What type of flour should I use for this recipe?

A: For this old-fashioned cinnamon raisin bread recipe, I recommend using all-purpose white flour. You can also experiment with whole wheat flour or a combination of both for a nuttier flavor. However, keep in mind that whole wheat flour may affect the texture and rise time of your bread.

Q: Can I use instant yeast instead of active dry yeast?

A: While instant yeast can be used as a substitute in a pinch, I highly recommend using active dry yeast for this recipe. Active dry yeast produces a more complex flavor and better texture than instant yeast.

Q: How long does this bread need to rise?

A: Letting the dough rise slowly in the refrigerator overnight is ideal for developing the flavors and textures in this bread. If you’re short on time, you can also let it rise at room temperature for about an hour or two before baking.

Q: Can I make this bread in advance?

A: Yes, you can make this bread ahead of time and store it in an airtight container at room temperature for up to 3 days or freeze it for up to 2 months.

Q: Why do I need to let the dough rest after kneading?

A: Allowing the dough to rest after kneading gives the gluten time to relax, making it easier to shape into a loaf without tearing.

Q: Can I add nuts or seeds to this bread recipe?

A: Absolutely! You can add chopped walnuts or pecans for added texture and flavor. Just be sure to adjust your liquid content accordingly if you’re adding nuts or seeds.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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