Cinnamon Raisin Bread
Filled with warm cinnamon and sweet raisins, this Homemade Cinnamon Raisin Bread is soft, tender, dairy-free, and made with whole wheat flour.
Servings: 16 slices
Equipment
- Loaf Pan (a pack of two perfect for this recipe!)
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.
Notes
This yields 2 one-pound loaves of Cinnamon Raisin Bread.
For a Bread Maker: Follow the manufacture's instructions for a 2-pound loaf of bread, planning to add raisins once the bread machine signals that it is time to add in ingredients (typically it will beep after the first initial rise--about 30 minutes into the cycle).
Storage: Store at room temperature for 2 days, then refrigerate or freeze as whole wheat bread will grow mold quickly.
Note on Flour: This recipe works with all-purpose, whole wheat, and whole white wheat flour. And it is best to measure flour by spooning the flour into a measuring cup versus filling from bag or container, this will drastically change the amount of flour.
Baking at high altitude? Check out these adjustments that you may need to follow.
Nutrition
Calories: 151kcal | Carbohydrates: 27g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 149mg | Potassium: 158mg | Fiber: 3g | Sugar: 4g | Vitamin C: 0.3mg | Calcium: 12mg | Iron: 1.1mg
