Easy Cinnamon Raisin Bread

Inspired by my love of Hot Cross Buns, this easy cinnamon raisin bread is the perfect recipe for Easter. Soft, fluffy and perfectly spiced.

Course Bread

Cuisine American

Keyword Cinnamon raisin bread, Cinnamon raisin bread recipe, Raisin bread

Prep Time 1 30

Cook Time 35

Cooling time 30

Total Time 2 35

Servings (Makes 1 medium loaf)

Calories 389kcal

Author Alida Ryder

Ingredients

3/4 cup warm water
3/4 cup warm milk
10 g (2tsp) instant yeast
2/3 cup sugar I used white sugar but brown sugar can be used too.
3-4 cups flour (any white flour can be used: Cake, all purpose or bread)
1 tsp salt
1 tsp ground cinnamon
1/8 tsp nutmeg
½ tsp ground ginger
1/3 cup butter / oil (room temperature butter)
1 cup raisins
1 egg beaten (for egg wash) (optional)

Instructions

Whisk water, milk, sugar and yeast together. Allow to stand for 10 minutes until foamy.
In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, spiced and salt.
With the mixer running, add the yeast mixture and allow to knead in.
Add the butter or oil, allow to knead in then add more flour, one third cup at a time until the dough is smooth. Add the raisins.
Knead for another minuted until the dough comes away from the sides of the bowl.
If the dough is still very sticky, add more flour and knead in.
The dough should be smooth and soft and only a slight bit sticky.
Cover with plastic wrap or a damp towel and allow to rise for 1 hour.
To make by hand: Follow the ingredients as above, just mix with your hand in a large bowl until a shaggy, soft dough forms then turn out onto a floured surface and knead until soft and smooth. Place back into a greased bowl, cover and allow to rise for an hour.
Once the dough has proofed, press it into a large rectangle on a lightly floured surface. Press any raisins that have fallen out of the dough into the center. Roll onto its self into a log, pinch the seam then transfer to a greased loaf pan that you've lined with parchment paper.
Cover again and allow to rise for 30-45 minutes in a warm spot while you preheat the oven to 180°C/350°F.
Brush with beaten egg and place in the oven and allow to bake for 30-45 minutes until golden brown and risen. If the bread browns too quickly, loosely cover with a piece of foil and continue baking. Once baked the bread will sound hollow when tapped on the bottom.
Remove from the oven, brush the crust with melted butter (optional) and allow to cool before slicing.

Notes

Tips for the perfect Cinnamon Raisin Bread:

Don't overheat the liquid: Take care not to heat the water and milk too much, you want the liquid to be just warm enough so that when you stick your finger in, it feels pleasantly warm, not hot. If the liquid is too hot, it will kill the yeast.
Allow sufficient rising time: Don't be impatient - allow the dough enough time to double in size for the first rise. Pace the dough in a warm place to speed up the proofing.
Cool completely: Let the baked bread come to room temperature on a wire rack before slicing - at least an hour is recommended. Slicing into the bread too quickly can create a gummy texture.

Nutrition