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This Cinnamon Raisin Bread is scrumptious, home made goodness. The tender loaf is studded with raisins, chewy oats, and heat cinnamon taste. It’s straightforward to make, freezes nice, and tastes superb!
Delicious & Wholesome Cinnamon Raisin Bread
There is nothing on this planet fairly like home made bread.. filling your kitchen with that deliciously yeasty odor because it bakes. I’m fairly positive a thick slice of heat, freshly baked bread slathered with softened butter is among the most satisfyingly divine pleasures on the planet.
This cinnamon raisin bread is so easy to make. The loaf rises up gentle and tender, and is studded with smooth raisins and chewy oats. It’s evenly sweetened and each chew is stuffed with heat cinnamon taste. It’s completely scrumptious contemporary from the oven, made into toast, and even used for sandwiches. Topped with a thick smear of butter or cream cheese, it’s the definition of one among life’s easy pleasures.
Ingredients You Need to Make Cinnamon Raisin Bread:
- Raisins
- Yeast
- Warm Water
- Milk
- Rolled Oats
- Brown Sugar
- Cinnamon
- Butter
- Bread Flour
- Sea Salt
- Egg
How to Make Homemade Cinnamon Raisin Bread:
- Soak the raisins. Place the raisins in a small bowl with a couple of cup of sizzling water. Cover and permit to sit down for at the very least 10 minutes to permit the raisins to plump up.
- Proof the yeast. In the bowl of a stand mixer, add the nice and cozy water, 1 teaspoon brown sugar and yeast. Let it relaxation for about 5 minutes or till the yeast has utterly dissolved and began to bubble.
- Make the dough. Add the remainder of the brown sugar, heat milk, oats, cinnamon, salt, butter and bread flour to the yeast combination. Stir on low for about 1 minute or till every part is mixed. Add the raisins. With the dough hook, knead the combination for 8-10 minutes or till easy and barely cheesy. Add a little bit of flour midway by way of the knead time if the dough is overly sticky.
- Let the dough rise. Place the dough into a big greased bowl. Cover evenly and permit to relaxation for about an hour, or till the dough has risen and doubled in measurement.
- Form the loaf. Place the dough on a evenly floured counter. Shape right into a rectangle, then roll the dough as much as type a loaf. Place in a greased loaf pan.
- Allow the dough to rise once more. Lightly cowl and permit to rise a second time, or till it has as soon as once more doubled in measurement. Towards the top of the second rise, preheat the oven to 350 levels.
- Bake. Whisk collectively the egg and a tablespoon of water. Brush the highest of the loaf evenly with the egg wash, then place within the preheated oven and bake for 40-45 minutes or till golden brown and the loaf sounds hole when evenly tapped. If it’s browning too rapidly, cowl with foil.
- Enjoy! Remove from the oven and permit the bread to chill within the pan for five minutes. Remove from the pan and permit to chill utterly on a wire rack earlier than slicing. Baked loaves may be frozen for as much as 3 months when wrapped tightly in plastic wrap and aluminum foil.
Tips & Suggestions
Substitutions and Flavor Variations
If you’re not a fan of raisins, you possibly can go away them out or substitute dried cranberries or currants. But belief me- the raisins are softened and add only a chew of sweetness. They actually are scrumptious on this bread!
Add nuts! If desired, you possibly can add 1/2 cup chopped walnuts to the dough in the direction of the top of the kneading time.
Punch up the nice and cozy spice taste by including 1/2 teaspoon floor nutmeg to the bread dough.
For a softer crust, brush the loaf with melted butter when it comes out of the oven.
How lengthy does cinnamon raisin bread keep good for?
Leftover bread will keep contemporary for about 3-4 days if saved in an hermetic container at cool room temperature. For longer storage, retailer within the fridge or freeze for as much as 3 months. You can freeze the complete loaf, or slice the loaf and freeze. This is nice when you simply need to pull out a slice or two for breakfast!
Why isn’t my bread dough rising?
If your dough isn’t rising it’s in all probability as a result of the yeast is outdated, or the water was too sizzling and killed the yeast. The excellent temperature is round 100 levels. When you add the sugar and water to the yeast, it is best to begin to see the combination begin to bubble up and rise. If it hasn’t, throw it out and use contemporary yeast.
Can I double this cinnamon raisin bread recipe?
Yes! I often wish to double the recipe. I’ll serve one loaf contemporary, then freeze the opposite loaf for later. If desired, it’s also possible to form the dough into smaller loaves. These make nice items through the holidays!
Looking for More Bread Recipes?
Cinnamon Raisin Bread
This Cinnamon Raisin Bread is scrumptious, home made goodness. The tender loaf is studded with raisins, chewy oats, and heat cinnamon taste. It’s straightforward to make, freezes nice, and tastes superb!
Servings: 1 loaf
Calories: 119kcal
Egg Wash
- 1 massive egg
- 1 tabespoon chilly water
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Put the raisins in a small bowl and canopy them with a cup of sizzling water. Let the raisins plump for at the very least 10 minutes. Drain and toss with a couple of tablespoons of flour to soak up any residual moisture.
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In the bowl of a stand mixer, add 1/3 cup heat water, a teaspoon of brown sugar after which sprinkle the yeast over prime. Give it 4-5 minutes to foam and bubble, then stir to totally dissolve the yeast into the water.
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Add the nice and cozy milk, oats, brown sugar, cinnamon, salt, softened butter and bread flour to the bowl and blend on low for 1 minute. Add the raisins to the bowl. * (see observe) Knead the dough in your mixer on low pace with a dough hook for 8-10 minutes to type a easy, barely cheesy dough. Check the dough midway by way of; if it’s very sticky, add a little bit extra flour.
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Pour the dough in a greased bowl and canopy with a clear towel or plastic wrap. Let the dough rise in a heat place till doubled in measurement, about an hour.
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When the dough has completed rising, form it right into a rectangle, and place it in a evenly greased 8 1/2″ x 4 1/2″ loaf pan. Let the dough rise till it is mounded and appears pillowy, about 1 extra hour. Towards the top of the rising time, preheat the oven to 350°F.
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In a small bowl, whisk the egg and 1 tablespoon chilly water collectively. Brush the highest with egg wash. Bake for 40-45 minutes till golden brown. If the highest of the bread is browning too rapidly, place a chunk of tin foil excessive for the rest of the bake time.
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Remove from the oven and let cool within the pan for five minutes. Remove the loaf from the pan and permit to chill utterly earlier than slicing. Baked loaves can be frozen for as much as three months in an hermetic container.
*If you want small items of raisins, including them in earlier than kneading will break them up and distribute them into very small items by way of the dough.
Calories: 119kcal | Carbohydrates: 24g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.05g | Cholesterol: 3mg | Sodium: 188mg | Potassium: 94mg | Fiber: 1g | Sugar: 3g | Vitamin A: 35IU | Vitamin C: 0.4mg | Calcium: 9mg | Iron: 0.5mg
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Natalie Monson
I’m a registered dietitian, mother of 4, avid lover of meals and robust promoter of wholesome habits. Here you will discover a lot of scrumptious recipes filled with fruits and veggies, suggestions for getting your youngsters to eat higher and turn into intuitive eaters and many assets for feeding your loved ones.