recipe for raisin cinnamon bread
The Best recipe for raisin cinnamon bread
I love this recipe for occasions too—birthdays, holidays, or just when we want something special but don’t want to go through the hassle of a fancy dinner. It’s foolproof and always comes out moist and tender, so there’s no stress about whether it’ll turn out right. And because it’s made with whole grains and a touch of honey, it’s a little healthier than your average white bread, even though it still tastes indulgent. My kids ask for it every week, and I don’t mind because it’s a great way to sneak in a little extra fiber and flavor without them even noticing. It’s the kind of bread that feels like a treat, but it’s really just a simple, satisfying meal—no fuss, just good taste.
Classic Raisin Cinnamon Bread
A moist, fragrant loaf with plump raisins and warm cinnamon—perfect for breakfast or a sweet treat. This recipe is a must-try for any occasion.
🥘Ingredients
- 3 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 cup warm milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup raisins
- ½ cup melted butter
- 1 teaspoon cinnamon
- 1 cup granulated sugar
👨🍳Directions
-
1
Preheat oven to 350°F. Grease a 9×5-inch loaf pan. -
2
Whisk flour, baking powder, and salt in a bowl. Stir in warm milk, egg, and vanilla until smooth. -
3
In a separate bowl, combine raisins, melted butter, cinnamon, and sugar. Fold into the dough. -
4
Pour batter into the pan and smooth the top. Bake for 50–60 minutes, or until a toothpick comes out clean.
🔧Equipment
- Mixing bowls
- Loaf pan
- Whisk
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Raisin Cinnamon Bread Works
❓ Frequently Asked Questions About Raisin Cinnamon Bread
How long does it take to proof the dough before baking?
Proofing the dough typically takes about 1–1½ hours at room temperature, or up to 2 hours in a warm spot (like a turned-off oven with the light on). It’s ready when the dough has doubled in size and is slightly puffy.
Can I substitute fresh cinnamon for ground cinnamon in this recipe?
Yes, you can! Use 1 teaspoon fresh ground cinnamon for every 1 teaspoon ground cinnamon called for in the recipe. Fresh cinnamon has a slightly brighter flavor, but ground works just fine.
What if my raisins sink to the bottom during baking?
That’s normal! Raisins float to the top as they soften and release moisture. If they’re still sinking after baking, check that they’re fully thawed (if frozen) and stir them gently into the batter before baking.
How can I keep my cinnamon raisin bread fresh for longer?
Store leftovers in an airtight container at room temperature for 2–3 days or freeze slices for up to 3 months. To reheat, warm slices in a 350°F oven for 5–10 minutes or toast them lightly.
Why does my bread taste bland despite using raisins and cinnamon?
A few things might be off-balance: 1) Check your sugar-to-flour ratio—too little sugar can mute flavor. 2) If using dried raisins, soak them in warm water for 10 minutes before adding to boost moisture. 3) A pinch of vanilla extract or extra cinnamon can also help brighten the taste.
