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This Cinnamon Raisin Bread recipe is filled with warm cinnamon and sweet raisins and yields a soft, tender loaf of homemade bread,
Don't just limit this Cinnamon Raisin Bread to toast! It is a great base for a turkey sandwich and fabulous in my recipes for Ham and Cheese Breakfast Casserole, French Toast Casserole, and regular French Toast.
Nothing beats a slice of homemade bread fresh from the oven. Well, unless we are talking about bread studded with warming cinnamon and sweet raisins--now we are really talking!
This homemade cinnamon raisin bread is one of my absolute favorite bread recipes! And whether you make it by hand or with the help of the bread machine, this recipe comes together with ease--with the added bonus of knowing exactly what the ingredients are!
How To Make Cinnamon Raisin Bread
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Soak Raisins. In order for the raisins to be plump and juicy, it is best to soak them in hot water for 5-10 minutes.
- Bloom Yeast. In a small mixing cup, combine warm water with the honey and yeast and let sit for 5 minutes, or until nice and foamy.
- Combine Dry Ingredients. In a large mixing bowl or bowl for a stand mixer, whisk together the flour, cinnamon, salt, drained raisins, and vital wheat gluten, if using.
- Form Dough. Add oil the bloomed yeast and then pour into the flour mixture. Knead until smooth (about 5 minutes by stand mixer fitted with dough hook or 10 minutes by hand).
- Let Dough Rise. There is a two-step rising process when making Cinnamon raisin bread. First, cover and let the bread rise until doubled--anywhere from 1-2 hours depending on temperature and humidity in your kitchen. Once doubled in size, shape dough into two 1 pound loaves of bread, cover with a clean kitchen towel and let double again.
- Bake Cinnamon Bread. Bake for 25-30 minutes, or until a digital thermometer reads 190-195 degrees.
- Cool. Remove from oven and immediately turn cinnamon raising bread out of loaf pan(s) out unto a cooling rack. Let cool fully before slicing.
Serving Suggestions
Whether toasted or sliced warm from the oven, a slice of cinnamon raisin bread with a smear of butter (or apple butter) is a bit of heaven. But this delicious homemade bread is good for so much more than just toast!
- For Grilled Cheese: Use sliced whole wheat cinnamon raisin bread to make a grilled cheese with slices of cheddar or brie (this is a great time to use leftover baked brie or whipped brie that has been chilled and sliced).
- As a Sandwich: Make a sweet and savory sandwich by layering raisin bread with sliced turkey or ham and cheese.
- As a Casserole: Use to make a delicious Ham and Cheese Breakfast Casserole or French Toast Casserole.
More Homemade Bread Recipes
- Homemade Italian Bread
- Honey Whole Wheat Bread
- No-Knead Dutch Oven Bread
- Easy Whole Wheat Rolls
- Cranberry Walnut Bread
- Copycat Olive Garden Breadsticks
If you tried out this Cinnamon Bread, I would love for you to leave a comment and review below.
Cinnamon Raisin Bread
Ingredients
- 1¼ cups warm water , 100-115℉
- 2½ teaspoons active dry yeast
- ¼ cup honey
- ¼ cup olive oil
- 3¼ cups whole wheat flour, see notes
- 1 teaspoon kosher salt
- 1 tablespoon vital wheat gluten, optional
- 1½ teaspoons cinnamon
- ¾ cup raisins, soaked and drained
Instructions
- Place ¾ cup raisins in a small bowl and pour boiling water over raisins. Let them sit for 5-10 minutes, then drain.
- Combine 1¼ cups warm water (100-110℉/ 38-42℃) with 2½ teaspoons active dry yeast and ¼ cup honey. Let sit until foamy or about 10 minutes.
- In a stand mixer or large mixing bowl, mix together 3¼ cups whole wheat flour, 1 teaspoon kosher salt, 1 tablespoon vital wheat gluten, 1½ teaspoons cinnamon and drained raisins.
- To the yeast mixture, add in the ¼ cup olive oil then add that mixture to the flour mixture. Mix by hand or using a stand mixer fitted with a dough hook on low speed until well combined.
- Knead the dough on low speed in a stand mixer for 5-8 minutes, until the dough is soft and pliable. Alternatively, turn the dough out onto a lightly floured surface and knead by hand until soft and pliable.
- Place the dough in a bowl and cover with plastic wrap or a kitchen towel. Let double in size--anywhere from 1 to 2 hours.
- Grease 2 (1-pound) loaf pans generously with oil, butter, or coconut oil.
- Punch down the dough and shape the dough into two even loaf shapes and place each loaf into the prepared pans. Cover with a kitchen towel and allow to rise for another hour.
- Preheat the oven to 350℉ (175℃). Bake the loaves of bread in the center rack for 25-30 minutes minutes or until the inside of the bread registers 190℉ (87℃) on an instant read thermometer.
- Remove bread from the oven and cool in loaf pan for 5 minutes. Then transfer the bread to a cooling rack to cool completely.
Equipment
- Loaf Pan (a pack of two perfect for this recipe!)
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What size is a one pound loaf pan 8x4 or 9 x5? Confused.
Hi Anita! A standard loaf pan is 8.5 inches long, 4.5 inches.
I have made this twice. Great recipe thank you for sharing this!
Hi,
Thanks for the recipe. I was looking for a sweet whole wheat bread when stumbling into your recipe at Pinterest.
Would this recipe work as a no knead bread? I mean using this recipe but using your method on No Knead Wholewheat Bread?
Thanks
Hi Novi! For a no-knead bread recipe, use my Cranberry Walnut Bread and instead of cranberries, fold in cinnamon and raisins.
Thank you for your help
Wonderful taste and easy to make! This was my first official attempt at bread making and it turned out great! I loved the use of just a few ingredients. I could not find the vital wheat gluten and was worried that would be a problem but I went ahead after reading reviews by cooks who had left it out. Glad I did!
So happy that you enjoyed--even without the vital wheat gluten 🙂
I can't wait to try this - even the "healthy" options I've found at the store are made with part refined wheat flour.
Do you think this recipe would be easily modifiable to make apple raisin bread? And any other ideas to change it up- What would you suggest?
Going to check out the rest of your site now! ^_^
I am so happy you discovered my blog and this recipe! My concern with adding apple chunks would be the added moisture to the bread. If you try it, I would only add max 1/2 chopped apples that are suitable for baking.
Can this bread be made in a Dutch Oven? If so, how would I adjust the recipe? It sounds yummy!
Hi Gail! If you would like to make Cinnamon Raisin Bread in a Dutch oven, several modifications would need to be made. Follow my recipe for Dutch Oven Cranberry Walnut Bread, using raisins in place of the cranberries and adding 1 teaspoon of cinnamon to the dough as well.
I've made this bread twice now - and it's simply wonderful! The whole family loved it! The first time, I made it as written except added half the honey. The second time (just yesterday), I made it exactly as written. I used my oven both times (no bread machine). I prefer the recipe exactly as written - most recipes I find online are too sweet for our tastes, but this one is just right! Thank you for a wonderful recipe, and I'm off to check out the rest of the site too!
YAY! I love hearing you enjoyed so much!