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Cinnamon raisin bread
A loaf of homemade raisin bread with raisins baked right into the bread and a gooey and butter swirl beats store bought every time! This cinnamon raisin bread is just right for toasting or making French toast. Easier to make than it looks!
CINNAMON SWIRL RAISIN BREAD WITH NO EGGS
You will notice there are no eggs in our raisin bread recipe. This is not a mistake. Eggs make bread soft like sandwich bread, dinner rolls, and cinnamon rolls.
Since we use ours mostly for toast, I prefer the firmer texture of the bread without eggs.
BEST RAISINS FOR RAISIN BREAD
The best raisins for raisin bread are the ones that you like! I have used dark raisins, golden raisins, and even craisins. You can even use a combination of dark and golden raisins.
DO I NEED TO SOAK RAISINS
You do not need to soak the raisins in this recipe. Because the raisins are cooked in the bread they will absorb moisture from the bread dough. Doing so will make the bread too moist.
You can use soaked raisins when placing them into the cinnamon sugar swirl but not into the bread dough before rolling.
In this recipe, we add the raisins right to the bread rather than just in the cinnamon swirl. This gives the raisins a better chance of being in other parts of the bread. The nature of rolling dough and wrapping it up will still push a lot of the raisins near the swirl.
Since the raisins are kneaded into the bread, raisins that have not been soaked will hold up better. There will be less shredded raisin pieces in the dough.
CINNAMON SWIRL FOR RAISIN BREAD
This cinnamon raisin bread recipe has a gooey buttery cinnamon filling.
I think the cinnamon swirl is the best part. You don’t have to use it though. Instead, add the cinnamon right into the raisin bread dough and skip the added butter.
You can also skip the butter and just sprinkle the rolled dough with cinnamon. We definitely prefer it with the thicker swirl.
When forming the raisin bread, simply roll it out slightly larger than the width of your pan but not larger than the width of the pan. Roll it up and tuck the end in. Place it into your pan seam side down.
HOW TO ROLL CINNAMON SWIRL RAISIN BREAD
The thinner raisin bread dough is rolled before adding the cinnamon sugar filling will determine how many swirls you get.
For lots of thin swirls, roll the dough out as long as you can, making the dough strip no wider than the length of the bread pan you are using.
For a thicker cinnamon swirl like we have in the photos roll the dough out about 4 times the width of the pan. Depending on the heat and humidity in the kitchen I get always get at least one large swirl, this time I got about 1 1/2.
When you slice this bread you might find a hole or gap that runs through the loaf. It’s OK, mine does it most of the time. The butter in the filling prevents the dough from sticking to itself as it rises.
I have tried tight rolling and loose rolling and it still happens the majority of the time.
When rolling cinnamon swirl bread it is really important you make sure that the seam is sealed, the ends are tucked in and pinched together. The loaf needs to be placed seam side down in the pan because any loose ends will pop open during baking.
PAN SIZE FOR MAKING CINNAMON RAISIN BREAD
Our recipe uses a large loaf pan. I use my Wilton 9.25” X 5.25” X 2.75” loaf pan. Two smaller pans can be used, reduce the baking time to 30 minutes.
HOW TO SLICE CINNAMON SWIRL RAISIN BREAD
A sharp bread knife is great for this task, but I have the best luck using an electric knife. An electric knife produces a constant sawing motion that can cut through the thicker crust without mangling or smashing the rest of the loaf.
When using a bread knife lay the loaf of bread on its side and cut from the side. Doing this will keep the pressure needed to cut through the crust to a minimum and will reduce the amount of squishing that happens.
HOW LONG DOES HOMEMADE RAISIN BREAD LAST?
About 3 to 4 days. Homemade raisin bread is missing the chemicals needed for a super long shelf life.
Raisin bread will begin to dry out after a few days. You can still use it for toasting after it has dried out because bread starts to dry out in a toaster before it begins toasting. The same is true when making bread pudding if the recipe calls for drying out the bread first.
If there is mold on your bread, toss it out!
I wouldn’t store this in the refrigerator unless all you want to do with it is make raisin toast. It will dry out in the refrigerator.
Raisin bread can be frozen though. For the best results, freeze the bread unsliced. Allow the bread to thaw completely before attempting to slice it.
HOW TO USE RAISIN BREAD
- Serve raisin bread with butter for a quick snack
- Our favorite use is raisin bread toast
- Turn it into cinnamon raisin French toast
- Kick your bread pudding up a notch and substitute raisin bread for all or some of the bread in your recipe
HOW TO MAKE RAISIN TOAST
Slice raisin bread no thicker than the slots on the toaster.
Place the bread into the toaster and set to your desired setting.
If your toaster toasts unevenly, like many wide slot toasters, you will want to watch the side of the bread closest to the heating element. When that side of the raisin toast is almost as dark as you would like it, pop up the bread and flip it so that the lighter side is now closer to the element.
Run the bread through the toaster again, watching to make sure neither side gets too dark.
MORE YEAST DOUGH RECIPES YOU MIGHT LIKE
Versatile Yeast Dough – perfect for dinner rolls, sausage rolls, pepperoni rolls, and pepperollies
Cinnamon Raisin Bread
- Bread Pan
- 4 cups all-purpose flour
- 2 teaspoons instant yeast
- 6 tablespoons granulated sugar divided
- 3/4 cup 110⁰F water
- 3/4 cup milk warmed to 110⁰F
- 4 tablespoons salted butter softened and divided
- 5 teaspoons ground cinnamon divided
- 1 teaspoon vanilla extract
- 1 tablespoon vegetable oil or other light cooking oil
- 1 cup raisins
- Combine the flour, yeast, and 2 tablespoons of granulated sugar in a mixing bowl and stir to combine.
- Add the warm milk, water, 2 tablespoons softened butter, salt, 2 tablespoons granulated sugar, vanilla, and 2 teaspoons of cinnamon.
- Using a dough hook, mix the ingredients until it forms a ball. If the dough appears too dry, add additional milk or water 1 tablespoons at a time. If the dough is sticking to the sides of the bowl, add flour 1 tablespoon at a time until it is a cohesive ball and doesn’t stick.
- Knead the dough on medium speed for 3 to 5 minutes or until the dough is smooth and eleastic.
- Pour the vegetable oil into a large bowl, remove the dough mixing bowl and place into the bowl with the oil, turning the bread dough to coat with oil.
- Cover the bowl with a kitchen towel and place in a warm, draft free area of the kitchen and allow to rise for 1 hour or until doubled in size.
- Lightly flour a work surface, deflate the dough and turn out onto the flour workspace.
- Roll dough out into a long rectangle no wider than the long side of the loaf pan. Thinner dough will provide more swirls.
- Spread the remaining 2 tablespoons of butter evenly over the dough, leaving one-inch of one short end of the dough uncovered.
- Mix the remaining sugar and cinnamon together and sprinkle evenly over the butter.
- Starting at the short end covered with butter, tightly roll the dough towards the short end without butter.
- Pinch the butter free dough into the outside of the loaf to seal. Push the ends of the loaf into itself so there is no exposed cinnamon swirl filling.
- Prepare a large bread/loaf pan by spraying with baking spray and place the finished loaf into the bread pan seam side down.
- Cover the loaf with a cloth and place back into a warm, draft-free area and allow to rise for and additional 45 to 60 minutes. When the dough has started to rise above the edge of the pan it is ready to be baked.
- Preheat an oven to 350⁰F.
- Place the bread into the preheated oven and bake for 45 minutes. The bread is done when it sounds hollow when tapped, is dark golden brown on top and the bottom of the loaf is golden brown.
- Remove from the oven and remove the bread from the pan.
- Place the bread onto a cooling rack or lint free kitchen towel and allow the bread to cool completely before attempting to cut it.