Description

This classic Cinnamon Raisin Bread recipe yields a soft, flavorful loaf swirled with aromatic cinnamon and studded with plump raisins. Perfect for breakfast or an afternoon snack, this bread combines the warmth of ground cinnamon with naturally sweet raisins, creating a comforting homemade treat. The dough is kneaded to develop gluten, allowed to rise until doubled, and baked to a golden perfection with a soft and slightly chewy crumb.

Ingredients

Scale

Dry Ingredients

4 cups all-purpose flour
1 packet (2 ¼ tsp) active dry yeast
⅓ cup granulated sugar
1 tsp salt
2 tbsp ground cinnamon

Wet Ingredients

1 ½ cups warm water (110°F/45°C)
4 tbsp softened butter

Additional Ingredients

1 cup raisins (soaked in warm water)

Instructions

Activate Yeast: In a small bowl, combine the warm water and granulated sugar. Sprinkle the active dry yeast on top and let it sit undisturbed for 5 to 10 minutes, or until the mixture becomes frothy, indicating the yeast is active and ready to use.
Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, salt, and ground cinnamon until evenly combined, preparing the dry base for the dough.
Combine Ingredients: Add the frothy yeast mixture and softened butter to the dry ingredients. Stir thoroughly until a rough dough forms and all ingredients are incorporated.
Knead Dough: Turn the dough onto a floured surface and knead it for 8 to 10 minutes until it becomes smooth and elastic, which develops the gluten essential for a good texture.
Add Raisins: Sprinkle the soaked raisins over one half of the dough. Fold the other half over them and knead gently to evenly distribute the raisins throughout the dough without crushing them.
First Rise: Lightly grease a large bowl, place the dough inside, and cover it with plastic wrap or a damp cloth. Let the dough rise in a warm area for about 1 hour or until it doubles in size.
Preheat Oven: While the dough is rising, preheat your oven to 350°F (175°C) to prepare for baking.
Shape and Bake: Once risen, punch down the dough to release excess air, shape it into a loaf, and place it in a greased loaf pan. Bake in the preheated oven for 30 to 35 minutes or until the bread turns golden brown and sounds hollow when tapped.
Cool the Bread: Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing to ensure the texture sets properly.

Notes

Soaking raisins before adding them to the dough prevents them from absorbing moisture from the bread and becoming dry or tough.
Ensure the water is at about 110°F (45°C) to effectively activate the yeast without killing it.
For best flavor development, you can let the dough rise slowly in the refrigerator overnight instead of the quick rise at room temperature.
Store the bread tightly wrapped at room temperature for up to 3 days, or freeze slices for longer storage.
If you’d like a shinier crust, brush the loaf with melted butter immediately after baking.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Bread
Method: Baking
Cuisine: American

Keywords: cinnamon raisin bread, homemade bread recipe, yeast bread, sweet bread, breakfast bread, cinnamon bread, raisin bread