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Soft Homemade Cinnamon Raisin Bread

Cross-section of a loaf of soft raisin bread showing a rich, golden crumb packed with dark raisins.
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Make a soft, fluffy loaf of homemade cinnamon raisin bread from scratch. This recipe yields a sweet breakfast bread perfect for toasting.

Ingredients

Scale
  • 1 cup warm milk (105-115°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar plus 1 teaspoon for yeast
  • 1/2 cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 teaspoon salt
  • 4 cups all-purpose flour, plus more for dusting
  • 1 cup raisins
  • 2 tablespoons ground cinnamon
  • 1/4 cup packed brown sugar
  • For optional glaze: 1 cup powdered sugar, 2 tablespoons milk, 1/2 teaspoon vanilla extract

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk, 1 teaspoon of granulated sugar, and the yeast. Let it sit for 5 to 10 minutes until foamy.
  2. In a large bowl or stand mixer, cream together the softened butter and 1/4 cup granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the salt.
  3. Add the yeast mixture to the butter mixture and mix well. Gradually add the flour, mixing until a soft dough forms.
  4. Knead the dough on a lightly floured surface for about 8 minutes until smooth and elastic.
  5. Flatten the dough into a rectangle. In a small bowl, mix the raisins, cinnamon, and brown sugar. Sprinkle this mixture evenly over the dough.
  6. Roll the dough up tightly like a jelly roll. Pinch the seam closed.
  7. Place the dough in a greased 9×5 inch loaf pan. Cover the pan loosely with plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  8. Preheat your oven to 375°F (190°C).
  9. Bake for 35 to 40 minutes, or until the top is golden brown and the internal temperature reaches 200°F (93°C).
  10. Remove the bread from the pan immediately and let it cool completely on a wire rack.
  11. If using the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled loaf.

Notes

  • For a no-knead version, mix all ingredients until just combined, let it rise for 2 hours, then proceed with the cinnamon-raisin swirl and baking steps.
  • To toast, slice the cooled bread thickly and toast until edges are crisp. Serve with butter or cream cheese.
  • You can substitute half the all-purpose flour with bread flour for a slightly chewier texture.

Nutrition

Find it online: https://hungryhearld.com/homemade-raisin-bread-recipe/