Cinnamon Raisin Bread
Homemade raisin bread with a sweet buttery cinnamon swirl. Perfect as a snack or use for toast, bread pudding, or the best French toast ever!
Servings: 1 large loaf
Calories: 180kcal
Equipment
- Bread Pan
Ingredients
- 4 cups all-purpose flour
- 2 teaspoons instant yeast
- 6 tablespoons granulated sugar divided
- 1 teaspoon salt
- 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
Instructions
- Combine the flour, yeast, and 2 tablespoons of granulated sugar in a mixing bowl and stir to combine.
- Add the salt and mix.
- 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 elastic.
- Add the raisins and knead for 1 more minute or until the raisins are evenly distributed.
- Pour the vegetable oil into a large bowl, remove the dough mixing bowl and place it 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 floured workspace.
- Roll dough out into a long rectangle no wider than the long side of the loaf pan. A 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 an 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.
Notes
Adapted from Noreen’s Kitchen
Nutrition
Serving: 11/2-inch slice | Calories: 180kcal | Carbohydrates: 32.8g | Protein: 3.7g | Fat: 4.1g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 25mg | Fiber: 1.5g | Sugar: 9.3g
