Amazing Cinnamon Raisin Bread for a Delicious Breakfast Delight Recipe

Introduction

This amazing Cinnamon Raisin Bread is perfect for a cozy breakfast or snack. Soft, fragrant, and lightly sweetened with cinnamon and plump raisins, it’s comforting and satisfying. Baking this homemade bread fills your kitchen with irresistible aromas that invite you to enjoy every slice.

Ingredients

• 4 cups all-purpose flour
• 1 packet (2 ¼ tsp) active dry yeast
• 1 ½ cups warm water (110°F/45°C)
• ⅓ cup granulated sugar
• 1 tsp salt
• 2 tbsp ground cinnamon
• 1 cup raisins (soaked in warm water)
• 4 tbsp softened butter

Instructions

1. Step 1: Activate the yeast by mixing warm water and sugar in a bowl. Sprinkle yeast on top and let sit for 5-10 minutes until frothy.
2. Step 2: In a large bowl, combine flour, salt, and cinnamon. Add activated yeast mixture and softened butter; stir until combined.
3. Step 3: Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
4. Step 4: Sprinkle soaked raisins over one half of the dough, fold it over, and knead gently to incorporate.
5. Step 5: Place the dough in a greased bowl, cover it with plastic wrap, and let rise in a warm area for about an hour or until doubled in size.
6. Step 6: Preheat oven to 350°F (175°C). Shape the risen dough into a loaf, place it in a greased pan, and bake for 30-35 minutes until golden brown.

Tips & Variations

• For extra flavor, toast the raisins before adding, or substitute with dried cranberries or chopped nuts for a twist.
• Brush the top of the loaf with melted butter right after baking for a shiny, soft crust.
• If you prefer a sweeter bread, sprinkle a little sugar on top before baking.

Storage

Store the bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, freeze the sliced bread in a freezer bag for up to 2 months. Reheat slices in a toaster or oven for a warm, fresh taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast. Just mix it directly with the dry ingredients and reduce the warm water slightly. There’s no need to activate it beforehand.

How do I know when the bread is fully baked?

The bread is done when it turns golden brown on top and sounds hollow when tapped on the bottom. You can also check the internal temperature with a thermometer; it should read about 190°F (88°C).

Amazing Cinnamon Raisin Bread for a Delicious Breakfast Delight Recipe

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★★★★★

4.5 from 112 reviews

This Amazing Cinnamon Raisin Bread is a delightful breakfast treat featuring a soft, aromatic loaf packed with sweet raisins and warm cinnamon spice. Perfectly fluffy with a golden crust, it’s ideal for toasting or enjoying fresh with butter.

• Author: Lisa
• Prep Time: 20 minutes
• Cook Time: 30-35 minutes
• Total Time: 1 hour 50 minutes
• Yield: 12 slices 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 4 cups all-purpose flour
• 1 packet (2 ¼ tsp) active dry yeast
• ⅓ cup granulated sugar
• 1 tsp salt
• 2 tbsp ground cinnamon

Wet Ingredients

• 1 ½ cups warm water (110°F/45°C)
• 4 tbsp softened butter
• 1 cup raisins (soaked in warm water)

Instructions

1. Activate the yeast: In a bowl, combine warm water and granulated sugar, then sprinkle the active dry yeast on top. Let it sit undisturbed for 5-10 minutes or until the mixture becomes frothy, indicating the yeast is active.
2. Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, salt, and ground cinnamon to evenly distribute the flavors.
3. Combine wet and dry ingredients: Add the activated yeast mixture and softened butter to the dry ingredients. Stir everything together until a cohesive dough forms.
4. Knead the dough: Transfer the dough onto a lightly floured surface and knead for 8-10 minutes until the dough becomes smooth, elastic, and slightly tacky but not sticky.
5. Incorporate raisins: Spread the dough out gently and evenly sprinkle the soaked raisins over one half. Fold the other half over and gently knead just enough to distribute the raisins throughout the dough without crushing them.
6. First rise: Place the dough in a greased bowl, cover with plastic wrap or a damp towel, and let it rise in a warm area for about 1 hour or until it has doubled in size.
7. Preheat oven and shape loaf: Preheat your oven to 350°F (175°C). Gently punch down the risen dough, shape it into a loaf, and place it in a greased loaf pan.
8. Bake the bread: Bake the loaf in the preheated oven for 30-35 minutes until the crust is golden brown and the bread sounds hollow when tapped.
9. Cool and serve: Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely or serve warm with butter.

Notes

• Soaking the raisins in warm water plumps them and prevents them from drawing moisture out of the dough.
• Make sure your water temperature is around 110°F (45°C) to activate yeast properly without killing it.
• For extra flavor, you can brush the crust with melted butter after baking while the bread is still warm.
• Store the bread in an airtight container at room temperature for up to 3 days, or freeze slices for longer storage.
• Adjust sugar quantity if you prefer a less sweet bread.

Keywords: Cinnamon Raisin Bread, Breakfast Bread, Homemade Bread, Sweet Bread, Yeast Bread, Cinnamon Bread