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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.
I just made this and...wow! I did not have any vital wheat gluten so I was a bit concerned about the texture and softness of the bread. I also mixed by wooden spoon. But I must say, it's very soft and a very nice texture. The taste is very pleasant, not overly sweet and flavors are well balanced. Thanks for sharing this recipe!
I am so glad you enjoyed Willard! I just had some of this bread toasted with peanut butter--my absolute favorite.
Great bread and very straightforward to make. I have a question about mixing the raisins. I am using a KitchenAid stand mixer with a dough hook and I have found that after mixing the ingredients, the raisins tend to move to the outside of the dough instead of being mixed throughout. Is there a way to do the mixing so the raisins mix evenly?
Thanks for any suggestions.
Hi Bill! I am so glad you are enjoying this recipe. Try adding the raisins to the flour mixture and then add in the wet in ingredients. That may help disperse the raisins evenly through the bread when using a stand mixer.
That is what I tried but without success.
The best way is probably to knead the raisins in by hand then Bill. Just pat out the dough before rising and add raisins and fold a few times to disperse.
I will give that a try. Thanks
Making it for my third time since the start of the quarantine! Have not made with Vital Wheat Protein because I do not have any on hand. A great bread for a new baker--my family eats up the loaf within 2 or 3 days! Thanks for the clear directions!
I love hearing how much your family enjoys Kelsey! I hope this is a staple for years to come!
I just purchased a used Cuisinart convection bread machine on Ebay. This is the first bread to come out of the machine. Your recipe and instructions could not have been better! Thanks for getting me off to an excellent start in bread machine baking. The machine was a great find, can wait to try more recipes.
Thanks,
Gary Goldstein
CAN'T WAIT
Yay!! I am so glad you found this recipe and enjoyed so much Gary! Thank you for leaving a review.
What would the difference in the bread be if not using the vital wheat gluten? I’m looking forward to trying this!
Hi Kim. The vital wheat gluten helps the bread be much more tender and soft. I find it makes a world of difference in whole wheat baked goods. You can eliminate but expect a more dense bread. Hope you enjoy.
I love this cinnamon raisin bread! Especially the olive oil and honey! Great recipe.
Thank you Beth! The olive oil and honey base in the bread really keep the whole grains light and fluffy.
This whole wheat cinnamon raisin bread is amazing! Love it!
YAY! So glad you enjoyed Nellie!