Best 6 Cinnamon Raisin Bread Yeast Free Recipes

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Cinnamon raisin bread is a delectable treat that can be enjoyed for breakfast, lunch, or as a snack. It is traditionally made with yeast, which can be a daunting ingredient for some bakers. However, it is possible to make a delicious and fluffy cinnamon raisin bread without using yeast. This article will guide you through the process of making a yeast-free cinnamon raisin bread that is sure to impress your friends and family.

Let's cook with our recipes!

CINNAMON RAISIN BREAD I



Cinnamon Raisin Bread I image

This was my dad's recipe. A yummy moist bread loaded with raisins and cinnamon. The best raisin cinnamon bread I've ever had! Great plain, toasted, or with a light glaze of buttercream frosting!

Provided by Faye Salisbury

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 3h20m

Yield 36

Number Of Ingredients 13

1 ½ cups milk
1 cup warm water (110 degrees F/45 degrees C)
2 (.25 ounce) packages active dry yeast
3 eggs
½ cup white sugar
1 teaspoon salt
½ cup margarine, softened
1 cup raisins
8 cups all-purpose flour
2 tablespoons milk
¾ cup white sugar
2 tablespoons ground cinnamon
2 tablespoons butter, melted

Steps:

  • Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
  • Dissolve yeast in warm water, and set aside until yeast is frothy. Mix in eggs, sugar, butter or margarine, salt, and raisins. Stir in cooled milk. Add the flour gradually to make a stiff dough.
  • Knead dough on a lightly floured surface for a few minutes. Place in a large, greased, mixing bowl, and turn to grease the surface of the dough. Cover with a damp cloth. Allow to rise until doubled.
  • Roll out on a lightly floured surface into a large rectangle 1/2 inch thick. Moisten dough with 2 tablespoons milk. Mix together 3/4 cup sugar and 2 tablespoons cinnamon, and sprinkle mixture on top of the moistened dough. Roll up tightly; the roll should be about 3 inches in diameter. Cut into thirds, and tuck under ends. Place loaves into well greased 9 x 5 inch pans. Lightly grease tops of loaves. Let rise again for 1 hour.
  • Bake at 350 degrees F (175 degrees C) for 45 minutes, or until loaves are lightly browned and sound hollow when knocked. Remove loaves from pans, and brush with melted butter or margarine. Let cool before slicing.

Nutrition Facts : Calories 181.8 calories, Carbohydrate 32.4 g, Cholesterol 18.1 mg, Fat 4.1 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 1.2 g, Sodium 114.9 mg, Sugar 10 g

RAISIN CINNAMON BREAD



Raisin Cinnamon Bread image

Here's my version of the time-honored cinnamon swirl bread. Confectioners' sugar icing makes it even more special. The recipe makes two loaves, perfect for sharing with the neighbors. -Deanna Patterson, Greenville, Texas

Provided by Taste of Home

Time 55m

Yield 2 loaves (16 slices each).

Number Of Ingredients 13

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
2 cups warm milk (110° to 115°)
1/3 cup plus 1/2 cup sugar, divided
1/4 cup canola oil
2 teaspoons salt
5-3/4 to 6-1/4 cups all-purpose flour
2 cups raisins
1 tablespoon ground cinnamon
1 tablespoon water
GLAZE:
1/2 cup confectioners' sugar
1 tablespoon milk

Steps:

  • In a large bowl, dissolve yeast in warm water. Add milk, 1/3 cup sugar, oil, salt and 2 cups flour. Beat until smooth. Add raisins and enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. , Punch dough down. On a lightly floured surface, divide in half. Roll each into a 15x7-in. rectangle. Combine cinnamon and remaining sugar; sprinkle over dough. Sprinkle with water. Starting with a short side, roll up tightly, jelly-roll style. Pinch seams and ends to seal. Place, seam side down, in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 1 hour. , Preheat oven to 350°. Bake 30-35 minutes or until golden brown. Remove from pans to wire racks to cool completely. Combine glaze ingredients; drizzle over warm loaves.

Nutrition Facts : Calories 162 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 157mg sodium, Carbohydrate 32g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.

CINNAMON RAISIN BREAD -YEAST FREE



Cinnamon Raisin Bread -Yeast Free image

Make and share this Cinnamon Raisin Bread -Yeast Free recipe from Food.com.

Provided by CZ 22

Categories     Breads

Time 22m

Yield 7 serving(s)

Number Of Ingredients 10

1 cup wheat flour
3/4 cup sugar
1 tablespoon I Can't Believe It's Not Butter® Spread
3/4 cup skim milk
1/2 cup Egg Beaters egg substitute
3/4 cup golden raisin
1 teaspoon baking soda
1 teaspoon baking powder
2 tablespoons cinnamon
1 teaspoon vanilla

Steps:

  • Mix Dry ingredients and raisins.
  • Combine the rest.
  • Cook 400F for ~15min.

Nutrition Facts : Calories 205.9, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.5, Sodium 250.5, Carbohydrate 49.5, Fiber 3.8, Sugar 30.8, Protein 4

NO-KNEAD CINNAMON AND RAISIN BREAD



No-Knead Cinnamon and Raisin Bread image

This crusty, raisin-studded bread can be made with just a few pantry items. It takes little hands-on time to prepare and will make your house smell like a bakery.

Provided by Bren

Categories     Bread     Yeast Bread Recipes

Time 3h50m

Yield 8

Number Of Ingredients 9

3 cups bread flour
1 tablespoon white sugar
1 ½ teaspoons ground cinnamon
1 teaspoon table salt
½ teaspoon dry instant yeast
1 ½ cups warm water (110 degrees F (43 degrees C))
¾ cup golden raisins
1 tablespoon bread flour
parchment paper

Steps:

  • Stir 3 cups flour, sugar, cinnamon, salt, and yeast together in a large bowl. Pour in water and stir until all the flour has been incorporated and a shaggy, wet dough forms. Stir in raisins and cover with plastic wrap.
  • Place bowl in a warm, draft-free space for 30 minutes or in the oven with the oven light on.
  • Sprinkle a clean working surface with 1 tablespoon flour. Scrape dough out onto the counter and use a bench scraper to fold the dough over onto itself several times, incorporating most of the flour into the dough. Rinse and dry the bowl.
  • Cut parchment paper into a liner for the bowl, folding it so that it sits flat against the bowl. Place dough on the parchment paper in the bowl and cover with plastic wrap. Let rise for 30 minutes.
  • Meanwhile, place a 5-quart Dutch oven into the oven and preheat to 400 degrees F (200 degrees C). Set timer for 30 minutes.
  • Remove warmed Dutch oven from the oven and transfer dough with the parchment liner into the Dutch oven. Cover with a lid.
  • Bake in the preheated oven for 30 minutes. Uncover and bake for 5 minutes more. Remove from oven and carefully transfer bread onto a wire rack. Remove parchment paper. Cool completely before slicing, about 2 hours.

Nutrition Facts : Calories 220.9 calories, Carbohydrate 47.7 g, Fat 0.9 g, Fiber 2 g, Protein 6.2 g, SaturatedFat 0.1 g, Sodium 295 mg, Sugar 10.9 g

WORLD'S BEST CINNAMON RAISIN BREAD (NOT BREAD MACHINE)



World's Best Cinnamon Raisin Bread (Not Bread Machine) image

This is the best Cinnamon Raisin Bread I've ever had! It really has a great consistency and smells WONDERFUL while baking. I made this for the first time about a year ago and since it makes 3 loaves, I gave one to my neighbor. Now she asks for it constantly and since it is so fun to make, I oblige her, plus I get to keep the other 2 loaves!

Provided by Lydia Holton

Categories     Yeast Breads

Time 3h45m

Yield 3 loaves, 36 serving(s)

Number Of Ingredients 13

1 1/2 cups milk
1 cup warm water (must be between 110-115 degrees)
2 (1/4 ounce) packages active dry yeast
3 eggs
1/2 cup white sugar
1 teaspoon salt
1/2 cup unsalted butter, softened
1 cup raisins
8 cups all-purpose flour
2 tablespoons milk
1 cup white sugar
3 tablespoons ground cinnamon
2 tablespoons butter, melted (approx.)

Steps:

  • Warm the milk in a small sauce pan on the stove until it just starts to bubble, stirring occasionally.
  • Remove from heat.
  • Let cool until lukewarm, about 120-125 degrees.
  • Dissolve yeast in warm water and set aside until yeast is frothy, about 10 minutes or so (make sure your water is at the correct temperature or the yeast won't activate.) Then mix in eggs, sugar, butter salt and raisins (stir in the cooled milk slowly so you don't cook the eggs.) Add the flour gradually to make a stiff dough.
  • Knead the dough on a lightly floured surface for a few minutes until smooth.
  • Place in a large, buttered, mixing bowl and turn to grease the surface of the dough.
  • Cover with a warm, damp cloth and let rise (I like to let my bread rise in the oven with the light on. It has just the right amount of heat and keeps the bread out of drafts.) Allow to rise until doubled, usually about 1 1/2 hours.
  • Roll out on a lightly floured surface into a large rectangle 1/2 inch thick.
  • Moisten the dough with 2 tablespoons milk and rub all over the dough with your hands.
  • Mix together 1 cup of sugar and 3 tablespoons cinnamon and sprinkle mixture evenly on top of the moistened dough.
  • Roll up tightly (the long way).
  • The roll should be about 3 inches in diameter.
  • Cut into thirds, and tuck under ends and pinch bottom together.
  • Place loaves into well greased (you can use Crisco or butter for this) 9 x 5 inch pans and lightly grease tops of loaves.
  • Let rise in warm place, uncovered, again for about an hour.
  • Bake at 350 degrees for 45 minutes or until loaves are lightly browned and sound hollow when tapped.
  • Remove from oven and let cool on rack.
  • Take melted butter and spread over tops of loaves.
  • After about 20 minutes, lay loaves on their sides and remove from pans.
  • Allow to cool before slicing.

Nutrition Facts : Calories 189.6, Fat 4.3, SaturatedFat 2.5, Cholesterol 25.5, Sodium 83.4, Carbohydrate 34, Fiber 1.4, Sugar 10.8, Protein 4.1

GLUTEN- AND DAIRY-FREE CINNAMON RAISIN BREAD



Gluten- and Dairy-Free Cinnamon Raisin Bread image

After learning of gluten and dairy issues in our family, I knew I had to re-create our favorite sweet bread. This gluten-free bread can be made using a premixed gluten-free flour or your own homemade blend. We use coconut milk to make it dairy-free, but any type of milk works! -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Time 1h10m

Yield 12 servings.

Number Of Ingredients 12

2 cups plus 1 tablespoon gluten-free all-purpose baking flour
1 cup sugar, divided
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup coconut milk
1/2 cup canola oil
1 teaspoon vanilla extract
1 cup raisins
3 teaspoons ground cinnamon
Dairy-free spreadable margarine, optional

Steps:

  • Preheat oven to 350°. In a large bowl, whisk flour, 3/4 cup sugar, baking powder, baking soda and salt. In another bowl, whisk eggs, coconut milk, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Toss the raisins with remaining flour; fold into batter., Transfer half of the batter to a greased 9x5-in. loaf pan. Combine the cinnamon and remaining sugar. Sprinkle half over batter. Repeat layers. Cut through batter with a knife to swirl., Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pans 10 minutes before removing to a wire rack to cool completely. If desired, serve with dairy-free margarine.

Nutrition Facts : Calories 295 calories, Fat 14g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 180mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 3g fiber), Protein 4g protein.

Tips:

  • Use buttermilk and Greek yogurt for a moist and flavorful bread: Buttermilk and Greek yogurt add moisture, richness, and a slight tang to the bread. If you don't have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes.
  • Proof the yeast until it is foamy and bubbly: This ensures that the yeast is active and will produce a light and airy bread. If the yeast does not foam or bubble, it is likely dead and should be replaced.
  • Knead the dough until it is smooth and elastic: Kneading the dough develops the gluten, which gives the bread its structure and chewiness. Knead the dough for at least 5 minutes, or until it springs back when you poke it with your finger.
  • Let the dough rise in a warm place until it has doubled in size: This allows the yeast to produce carbon dioxide gas, which causes the dough to rise. The ideal temperature for rising dough is between 75 and 85 degrees Fahrenheit.
  • Bake the bread in a preheated oven: This helps to create a crispy crust and a evenly baked interior. The baking time will vary depending on the size and shape of the bread.

Conclusion:

This easy cinnamon raisin bread recipe is a delicious and versatile treat that can be enjoyed for breakfast, lunch, or dinner. With its moist and flavorful crumb, sweet and cinnamony filling, and crunchy streusel topping, this bread is sure to be a hit with everyone who tries it. So next time you're looking for a special bread to bake, give this cinnamon raisin bread recipe a try. You won't be disappointed!

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