Best 20 Raisin Cinnamon Bread Recipes

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Savor the delectable aroma of homemade raisin cinnamon bread, a classic treat that combines the sweetness of plump raisins with the warmth of ground cinnamon. Whether you're looking for a cozy breakfast, an afternoon snack, or a heartwarming dessert, this versatile bread has you covered. Its soft and tender texture, studded with juicy raisins and infused with cinnamon's cozy flavor, guarantees a blissful culinary experience. Indulge in the nostalgic comfort of raisin cinnamon bread, a beloved recipe passed down through generations, sure to bring joy and satisfaction to your taste buds.

Here are our top 20 tried and tested 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 PUDDING



Cinnamon-Raisin Bread Pudding image

This rich bread pudding recipe goes together in minutes. There's plenty of old-fashioned flavor, so it's sure to become a favorite! -Edna Hoffman, Hebron, Indiana

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 servings.

Number Of Ingredients 9

1 cup cubed cinnamon-raisin bread
1 large egg
2/3 cup 2% milk
3 tablespoons brown sugar
1 tablespoon butter, melted
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
1/3 cup raisins

Steps:

  • Preheat oven to 350°. Place bread cubes in a greased 2-cup baking dish. In a small bowl, whisk the egg, milk, brown sugar, butter, cinnamon, nutmeg and salt until blended. Stir in raisins. Pour over bread; let stand for 15 minutes or until bread is softened. , Bake until a knife inserted in the center comes out clean, 35-40 minutes. Serve warm.

Nutrition Facts : Calories 337 calories, Fat 11g fat (6g saturated fat), Cholesterol 133mg cholesterol, Sodium 260mg sodium, Carbohydrate 54g carbohydrate (42g sugars, Fiber 3g fiber), Protein 9g protein.

CINNAMON RAISIN BREAD FOR THE BREAD MACHINE



Cinnamon Raisin Bread for the Bread Machine image

Make and share this Cinnamon Raisin Bread for the Bread Machine recipe from Food.com.

Provided by southern chef in lo

Categories     Yeast Breads

Time 3h5m

Yield 1 1.5 pound loaf

Number Of Ingredients 8

1 cup water
2 tablespoons margarine
3 cups flour
3 tablespoons sugar
1 1/2 teaspoons salt
1 teaspoon cinnamon
2 1/2 teaspoons yeast
3/4 cup raisins

Steps:

  • Add all the ingredients in order given except the raisins.
  • Add raisins in on the "add in" beep.
  • Bake on "sweet bread" setting.

CINNAMON RAISIN QUICK BREAD



Cinnamon Raisin Quick Bread image

Cinnamon and raisins bring heartwarming flavor to this mildly sweet bread. It's ideal for an on-the-go breakfast or a quick snack before dinner. -Flo Burtnett, Gage, Oklahoma

Provided by Taste of Home

Time 1h10m

Yield 2 loaves (12 slices each).

Number Of Ingredients 9

4 cups all-purpose flour
2 cups sugar, divided
2 teaspoons baking soda
1 teaspoon salt
2 large eggs, room temperature
2 cups buttermilk
1/2 cup canola oil
1/2 cup raisins
3 teaspoons ground cinnamon

Steps:

  • Preheat oven to 350°. In a large bowl, combine flour, 1-1/2 cups sugar, soda and salt. In a small bowl, whisk eggs, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in raisins. Combine cinnamon and remaining sugar; set aside. , Spoon half the batter into 2 greased 8x4-in. loaf pans. Sprinkle with half of the reserved cinnamon sugar; repeat layers. Cut through batter with a knife to swirl. , Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks. Freeze option: Wrap cooled bread in foil and freeze for up to 3 months. To use, thaw at room temperature.

Nutrition Facts : Calories 204 calories, Fat 5g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 231mg sodium, Carbohydrate 36g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.

CINNAMON RAISIN SWIRL BREAD



Cinnamon Raisin Swirl Bread image

Delicioso! Made using bread machine and normal oven, also usable without bread machine. Like a giant Cinnamon bun.

Provided by Joey Byrtus

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 20m

Yield 20

Number Of Ingredients 12

1 ½ cups warm water
2 tablespoons milk
2 tablespoons shortening
1 teaspoon salt
4 cups bread flour
3 tablespoons white sugar
2 teaspoons active dry yeast
1 cup raisins
2 tablespoons butter, softened
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1 tablespoon butter, melted

Steps:

  • Place water, milk, shortening, salt, flour, sugar and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.
  • If your machine has a Fruit setting, add the raisins at the signal, or about 5 minutes before the kneading cycle has finished.
  • Take dough out after first kneading cycle has finished. Turn dough out onto a lightly floured surface and roll out into a rectangle. Spread dough with butter, brown sugar, and cinnamon. Roll dough, and divide into two parts. Place loaves in two lightly greased 9x5 inch bread pans. Cover and let rise in a warm place until doubled in size, about 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Brush tops of risen loaves with melted butter and bake in preheated oven for 30 to 40 minutes, until crust is brown and loaves sound hollow when tapped.

Nutrition Facts : Calories 59.3 calories, Carbohydrate 8.3 g, Cholesterol 4.7 mg, Fat 3.1 g, Fiber 0.3 g, Protein 0.4 g, SaturatedFat 1.4 g, Sodium 130.4 mg, Sugar 3.3 g

CINNAMON RAISIN BREAD II



Cinnamon Raisin Bread II image

This is a moist, delicious, not too sweet bread. It is a favorite with family and friends.

Provided by MARYLYN PISSERI

Categories     Breakfast and Brunch     Breakfast Bread Recipes

Time 3h5m

Yield 15

Number Of Ingredients 10

1 cup milk, room temperature
3 tablespoons butter, softened
3 tablespoons honey
1 tablespoon brown sugar
1 egg, room temperature
1 teaspoon salt
1 teaspoon ground cinnamon
3 cups bread flour
2 ¼ teaspoons bread machine yeast
1 cup raisins

Steps:

  • Add all ingredients, except raisins, in the order given above, or as directed in your bread machine manual. Set the bread maker on Sweet Dough setting.
  • Add the raisins at the signal, or about 5 minutes before the kneading cycle has finished.

Nutrition Facts : Calories 75.7 calories, Carbohydrate 11.8 g, Cholesterol 19.8 mg, Fat 3 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 1.8 g, Sodium 184.3 mg, Sugar 5.1 g

EASY CINNAMON APPLE RAISIN BREAD



Easy Cinnamon Apple Raisin Bread image

This is an easy and delicious bread to prepare. Even better you only need one mixing bowl because you can throw all of the ingredients right in! Feel free to tweak the ingredients to your liking...add more cinnamon...add nuts, etc. I hope you enjoy it! Edited: I have also tried out the bread by using 1/2 whole wheat pastry flour and 1/2 regular flour, a tbl of wheat germ and less sugar to make it a tiny bit "healthier". It came out just as nice as the original.

Provided by tinebean21

Categories     Quick Breads

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 13

2 medium apples, peeled and chopped
1 tablespoon water
1 3/4 cups flour
1 1/2 cups sugar
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon vanilla
2 eggs
1/4 cup vegetable oil
1/2 cup applesauce
1/2 cup raisins

Steps:

  • Preheat oven to 350 degrees.
  • Take peeled and chopped apples and place them in a micowave safe bowl.
  • Add water to the apples and microwave for 1 to 1 1/2 minutes.
  • Combine apples and all remaining ingriendients and mix thoroughly.
  • Pour mixture into a greased loaf pan.
  • Bake for 1 hr to 1 hr 15 minutes.
  • When done let sit for 15 mins before removing from pan and placing on a wire rack.
  • Enjoy!

CINNAMON SWIRL RAISIN BREAD PUDDING



Cinnamon Swirl Raisin Bread Pudding image

This is great if you like the ingredients! I copied this from somewhere and had it on a recipe card. NOT a diet recipe!

Provided by Oolala

Categories     Dessert

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 7

1 (16 ounce) cinnamon raisin bread
1 quart milk
3 eggs
2 cups sugar
2 tablespoons vanilla extract
1 tablespoon butter
heavy cream

Steps:

  • Preheat oven to 350 degrees.
  • Tear bread into 2" pieces, drop into a large mixing bowl and pour the milk over it.
  • Toss gently until bread is coated.
  • Let bread soak about 15 minutes.
  • In a small bowl, beat eggs together with sugar until mixture is light yellow, smooth and thick.
  • Add vanilla extract and pour this mixture over the milk soaked bread.
  • Gently but thoroughly mix together until bread is evenly coated with the egg mixture.
  • Transfer to a buttered 9" X 13" X 2" baking dish and place uncovered in another pan containing 1-2 inches of water.
  • If you like a crusty top, dot with pats of butter.
  • Place these dishes in the oven and bake until set, when a knife inserted in the center comes out clean, about 1 hour.
  • Serve with some heavy cream!

Nutrition Facts : Calories 317.7, Fat 6.8, SaturatedFat 3.3, Cholesterol 66.8, Sodium 211.8, Carbohydrate 57.2, Fiber 1.6, Sugar 35.8, Protein 7.2

SWIRLED CINNAMON RAISIN BREAD



Swirled Cinnamon Raisin Bread image

Slices of warm cinnamon bread and a cup of hot tea work wonders for holiday visitors to our home. My mother received this recipe from a friend in West Virginia.

Provided by Taste of Home

Time 1h10m

Yield 2 loaves (16 slices each).

Number Of Ingredients 10

2 packages (1/4 ounce each) active dry yeast
2 cups warm water (110° to 115°)
1 cup sugar, divided
1/4 cup canola oil
2 teaspoons salt
2 eggs
6 to 6-1/2 cups all-purpose flour
1 cup raisins
Additional canola oil
3 teaspoons ground cinnamon

Steps:

  • In a large bowl, dissolve yeast in warm water. Add 1/2 cup sugar, oil, salt, eggs and 4 cups flour. Beat until smooth. Stir in 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 or until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Knead 1/2 cup raisins into each; roll each portion into a 15x9-in. rectangle. Brush with additional oil. Combine cinnamon and remaining sugar; sprinkle to within 1/2 in. of edges. , Tightly roll up, jelly-roll style, starting with a short side; pinch seam to seal. Place, seam side down, in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Preheat oven to 375°. Brush with oil. Bake 45-50 minutes or until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts :

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

CINNAMON SWIRL RAISIN BREAD - FOR BREAD MACHINE



Cinnamon Swirl Raisin Bread - for Bread Machine image

I have been experimenting with bread machine recipes; and this has to be the BEST yet. I love it! Wonderful warm from the oven or toasted.

Provided by Lane5928

Categories     Yeast Breads

Time 3h35m

Yield 1 loaf, 15 serving(s)

Number Of Ingredients 14

1 large egg, room temperature plus
1/4 cup milk
3/4 cup water
1/4 cup softened butter
1/3 cup sugar
1 teaspoon salt
3 1/2 cups bread flour
2 teaspoons active dry yeast
1/2 cup raisins
1/3 cup butter, melted and cooled
1/3 cup sugar
3 teaspoons cinnamon
1 egg white
1 1/2 teaspoons sugar

Steps:

  • Put milk and egg into measuring cup.
  • Add enough tepid water to make 1 cup.
  • Pour into bread machine pan.
  • Add the softened butter, 1/3 cup sugar, salt, bread flour and yeast.
  • Set bread machine to dough cycle.
  • Add raisins at the beep.
  • Remove the dough at the end of the dough cycle.
  • Roll dough to 10x12 rectangle.
  • Brush egg white on surface of dough.
  • Brush with melted butter.
  • Combine cinnamon and sugar.
  • Sprinkle over dough; leaving about 1 inch on each edge.
  • Roll from short side.
  • Pinch where it meets and roll ends under.
  • Place in loaf pan.
  • Cover with cloth and let rise for about an hour.
  • Preheat oven to 350 degrees.
  • Once the dough has risen, brush top with egg white and sprinkle with 1 1/2 teaspoon sugar.
  • Bake at 350 for about 35 minutes.

CINNAMON SWIRL RAISIN BREAD



Cinnamon Swirl Raisin Bread image

Create two classic loaves of delicious homemade bread. Sugar, cinnamon and raisins are rolled in the dough to create the signature swirl.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h10m

Yield 16

Number Of Ingredients 13

6 to 6 1/2 cups Gold Medal™ all-purpose flour
1/2 cup sugar
1 tablespoon salt
2 packages regular active or fast-acting yeast
2 cups water
1/4 cup vegetable oil
2 eggs
1 cup raisins
1 tablespoon vegetable oil
1/2 cup sugar
1 tablespoon ground cinnamon
Vegetable oil
1 tablespoon butter or margarine, softened

Steps:

  • In large bowl, mix 3 cups of the flour, 1/2 cup sugar, the salt and yeast. In 1-quart saucepan, heat water and oil until very warm (120°F to 130°F); stir into flour mixture. Stir in eggs; beat until smooth. Stir in enough remaining flour to make dough easy to handle.
  • Place dough on lightly floured surface; gently roll in flour to coat. Knead 8 to 10 minutes or until smooth and springy. Grease large bowl with shortening or cooking spray. Place dough in bowl, turning dough to grease all sides. (If desired, at this point, dough can be refrigerated up to 4 days.) Cover; let rise in warm place about 1 hour or until dough has doubled in size. (If using fast-acting yeast, do not let rise 1 hour; cover and let rest on floured surface 10 minutes.)
  • Grease 2 (9x5-inch) loaf pans with shortening or cooking spray. Gently push fist into dough to deflate; divide in half. Knead 1/2 cup of the raisins into each half. Roll each half into 18x9-inch rectangle. Brush 1 tablespoon oil over rectangles.
  • In small bowl, mix 1/2 cup sugar and the cinnamon; sprinkle each rectangle with half of sugar-cinnamon mixture. Beginning at 9-inch side, roll up each rectangle. Pinch edge of dough into roll to seal. Press each end with side of hand to seal; fold ends under loaf. Place loaves, seam sides down, in pans. Brush oil over loaves. Cover; let rise in warm place about 1 hour or until dough has doubled in size.
  • Move oven rack to lowest position; heat oven to 375°F. Bake 30 to 35 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to cooling rack. Brush butter over loaves; cool.

Nutrition Facts : Calories 160, Carbohydrate 28 g, Cholesterol 15 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Slice, Sodium 230 mg, Sugar 9 g, TransFat 0 g

CINNAMON RAISIN BREAD



Cinnamon Raisin Bread image

Provided by Food Network

Categories     side-dish

Time 5h45m

Yield One plump 9 by 5 inch loaf

Number Of Ingredients 5

Big Beautiful White Pan Loaf dough, 1 batch
1 1/2 teaspoons cinnamon
3 tablespoons sugar
1 1/2 cups, (7.5 ounces) dark raisins,
2 tablespoons unbleached all-purpose flour

Steps:

  • Mix one batch of the White Pan Loaf dough according to instructions given in recipe.
  • Place the just mixed dough in a clean bowl lightly dusted with flour. Cover the bowl with a towel and allow the dough to rise at room temperature (75 degrees to 77 degrees) for 2 to 2 1/2 hours, until it doubles in volume. (An indentation made by poking your finger deep into the dough should not spring back.)
  • While the dough is rising, place the raisins in a bowl or a plastic container and fill with warm water to come just below the top of the raisins. (If you use too much water, you will rinse away the natural sweetness of the raisins.)
  • Place the dough on a very lightly floured surface. Gently deflate the dough and pat it into a rectangle that is about 3/4 of an inch thick, and about 6 inches by 12 inches in size. The short sides should be the top and bottom edges.
  • Mix the cinnamon and sugar together, and sprinkle it evenly over the dough.
  • Drain the raisins and toss them with the remaining 2 tablespoons flour. Spread the raisins evenly over the dough and gently press them into it.
  • Starting at a short side, roll the dough into a log. Roll the dough tightly, keeping the skin of the dough slightly taut, and tucking in any raisins that fall out, but don't stretch the dough so tight that the skin tears. Seal the seam of the log gently but tightly using the heel of your hand against the surface of the table, or pinch it shut with your fingers.
  • Place the loaf in an oiled or buttered 9 by 5 inch loaf pan, and cover with oiled plastic wrap. Let the dough rise at room temperature for 1 1/2 to 2 1/2 hours, or until the loaf has risen almost 1 inch above the sides of the pans.
  • Meanwhile, preheat the oven to 450 degrees.
  • Place the loaf pan on the center oven rack. Using a plant sprayer, mist the loaf 8 to 10 times, then quickly shut the oven door. Spray the bread again after 2 minutes.
  • Bake for 15 minutes, then reduce the oven temperature to 375 degrees and bake for 20 to 30 minutes longer, until the crust is deep brown and the loaf sounds hollow when tapped on the bottom. The crust may color quickly because of the cinnamon and raisins in the dough; watch carefully and cover the top of the loaf loosely with foil if it is browning too fast. Let cool in the pan for 5 minutes, then remove the bread from the pan and place the loaf on a rack to cool. Let cool completely before slicing, or the bread will fall apart. This bread keeps well for at least 2 days.

SOURDOUGH CINNAMON RAISIN BREAD



Sourdough Cinnamon Raisin Bread image

This cinnamon raisin bread is made with sourdough starter instead of commercial yeast.

Provided by kate

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 11h25m

Yield 10

Number Of Ingredients 12

1 cup mature sourdough starter
1 egg
2 tablespoons margarine, softened
2 teaspoons margarine, softened
1 ⅔ cups unbleached all-purpose flour
⅓ cup raisins
2 tablespoons white sugar
2 teaspoons white sugar
¼ teaspoon salt
¼ cup white sugar
2 teaspoons ground cinnamon
2 teaspoons milk

Steps:

  • Place sourdough starter, egg, 2 tablespoons plus 2 teaspoons margarine, flour, raisins, 2 tablespoons plus 2 teaspoons sugar, and salt in a bread machine in that order. Run Dough cycle. Remove dough from the machine after the cycle is done, about 90 minutes.
  • Place dough in a lightly greased bowl and cover with a towel. Place in a draft-free place to rise until doubled, 8 hours to overnight.
  • Mix sugar and cinnamon together in a small bowl.
  • Turn dough out on a floured surface. Roll into a 9-inch wide rectangle about 1/2-inch thick. Brush milk over dough; sprinkle cinnamon-sugar on top. Roll dough up tightly into a log and place in a greased 9x5-inch loaf pan. Let rise until at least 1 inch above the rim of the pan, about 1 hour.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bake loaf in the preheated oven until golden brown, about 45 minutes.

Nutrition Facts : Calories 194.4 calories, Carbohydrate 36 g, Cholesterol 18.7 mg, Fat 3.8 g, Fiber 1.5 g, Protein 4.7 g, SaturatedFat 0.7 g, Sodium 105.6 mg, Sugar 12.3 g

CINNAMON-RAISIN SWIRL BREAD



Cinnamon-Raisin Swirl Bread image

This bread owes its soft and fluffy texture to each of its three rises. Martha made this recipe on Martha Bakes episode 606.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 2 loaves

Number Of Ingredients 14

1/2 cup raisins
1/2 cup orange juice
1/4 cup warm water (110 degrees)
1 1/2 teaspoons active dry yeast
1 1/2 teaspoons plus 1 tablespoon sugar
3 1/4 to 3 1/2 cups bread flour, plus more for work surface
1 1/2 teaspoons coarse salt
1 cup warm milk (110 degrees)
1 large egg, lightly beaten
4 tablespoons (1/2 stick) unsalted butter, room temperature, plus more for bowls, pans, and brushing
Nonstick cooking spray
1 cup packed dark-brown sugar
6 tablespoons unsalted butter, at room temperature
4 teaspoons ground cinnamon

Steps:

  • Prepare the dough: Combine raisins and orange juice in a small bowl. Cover and refrigerate overnight. Drain raisins and place on a paper towel-lined plate to absorb excess moisture. Alternatively, combine raisins and orange juice in a small bowl and microwave for 20 seconds; let stand at room temperature for 15 minutes.
  • Place cup warm water in a small bowl. Sprinkle over yeast and 1 1/2 teaspoons sugar and whisk to combine. Let stand until creamy, about 5 minutes
  • Whisk together 3 1/4 cups flour, salt, and remaining tablespoon sugar in the bowl of a standing mixer. Attach dough hook, and mix on low speed, adding yeast mixture, milk, and egg. Increase to medium speed and mix until dough comes together, scraping down sides of bowl as necessary. If dough does not come together, add more flour, 1 tablespoon at a time and up to 1/4 cup.
  • Continue kneading for 10 minutes. Add butter and mix until incorporated and dough is smooth, 5 to 8 minutes. (Dough may come apart before coming back together.) Add reserved raisins and knead to combine.
  • Meanwhile, butter a large bowl. Turn dough onto a lightly floured work surface and shape into a ball. Transfer dough to the prepared bowl, turning to coat. Cover lightly with plastic wrap sprayed with cooking spray and let stand in a warm place until doubled in bulk, 45 to 60 minutes.
  • Place dough, topside down, on lightly floured work surface to deflate. Shape dough into a ball and return to the buttered bowl. Cover lightly with plastic wrap sprayed with cooking spray, and let stand in a warm place until doubled in bulk, 45 to 60 minutes.
  • Butter two 4 1/2-inch-by 8 1/2-inch loaf pans. Prepare the filling: Combine brown sugar, butter, and cinnamon in a medium bowl and stir to form a smooth paste. Cover with plastic wrap and set aside.
  • Place dough, top side down, on lightly floured work surface to deflate. Pat dough into a 7-inch square using your palms and fingertips. Fold bottom edge two-thirds of the way up, and fold again so that the top edge meets the bottom edge as you would a business letter. Cut the dough in half crosswise with a bench scraper.
  • On a lightly floured surface, roll half of the dough out into a 7-inch-by-13-inch rectangle. Spread dough evenly with half of the filling using an offset spatula. Roll dough to form a tight log and pinch to seal. Use a sharp knife to cut the dough in half lengthwise. Place one piece of dough, cut side up, on top of the other to form an "X." Working from the "X", twist dough together, pinching ends and tucking under dough to form a loaf. Transfer dough, cut side-up, to prepared pan. Repeat process with the remaining dough and filling. Alternatively, the loaves may be shaped by rolling to form a tight log before pinching ends, and tucking under.
  • Cover each loaf with plastic wrap sprayed with cooking spray. Let stand in a warm place until dough has risen 1 to 2 inches above edge of pan and an indentation forms when gently pressed with a fingertip, 45 to 60 minutes.
  • Preheat oven to 425 degrees (or 400 degrees for a convection oven) with rack set in the center.
  • Remove plastic wrap and transfer pans to oven and bake for 15 minutes. Reduce oven temperature to 375 degrees (or 350 degrees for a convection oven) and continue to bake until deep golden-brown and they reach 190 degrees on an instant-read thermometer when inserted into the center of a loaf, about 20 minutes more. If browning too quickly, tent lightly with foil.
  • Transfer to a wire rack to cool slightly; turn out loaf. Brush top with melted butter and let cool almost completely before slicing.

SLOW-COOKER CINNAMON-RAISIN BREAD PUDDING



Slow-Cooker Cinnamon-Raisin Bread Pudding image

Serve your family with warm cinnamon-raisin bread pudding drizzled with maple syrup - perfect dessert for a bunch.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h10m

Yield 8

Number Of Ingredients 7

6 cups cinnamon-raisin bread cubes (12 to 14 slices bread)
1/2 cup raisins
1 cup fat-free cholesterol-free egg product
3/4 cup warm water
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1 can (14 ounces) sweetened condensed milk

Steps:

  • Spray inside of 3 1/2- to 6-quart slow cooker with cooking spray.
  • Place bread cubes in cooker. Sprinkle with raisins.
  • Mix remaining ingredients; pour over bread cubes and raisins.
  • Cover and cook on high heat setting 2 1/2 to 3 hours or until toothpick inserted in center comes out clean.
  • Serve warm.

Nutrition Facts : Calories 355, Carbohydrate 64 g, Cholesterol 25 mg, Fiber 2 g, Protein 11 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 340 mg

HOMEMADE CINNAMON-RAISIN BREAD



Homemade Cinnamon-Raisin Bread image

Provided by Giada De Laurentiis

Time 6h43m

Yield 6 to 8 servings

Number Of Ingredients 14

2 1/4 cups bread flour
1 cup brown rice flour*
2 tablespoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon fine sea salt
1/2 cup warm water (100 to 110 degrees F)
3 teaspoons active dry yeast
6 tablespoons unsalted butter, at room temperature
1/2 cup sugar
3 eggs, at room temperature
1 cup chopped walnuts
1 1/4 cups raisins
Butter, for greasing the loaf pan
Flour, for dusting the loaf pan

Steps:

  • In a medium bowl, whisk together the bread flour, rice flour, cinnamon, nutmeg, and salt. Set aside.
  • In a small bowl, combine the warm water and yeast. Let the mixture rest for 5 minutes until foamy.
  • In a stand mixer fitted with a paddle attachment, beat the butter and sugar at medium speed until creamy, about 2 minutes. Beat in the eggs, 1 at a time. Beat in the yeast mixture. With the machine running on low speed, gradually add the flour mixture until a ball of dough forms. Remove the paddle attachment and attach a dough hook. (If a dough hook attachment isn't available, the dough can also be kneaded by hand for 15 minutes on a lightly floured work surface.) Mix on medium-low speed for 10 minutes (scraping the sides of the bowl, if necessary). Add the walnuts and raisins and continue to mix until the dough is smooth and springs back when pushed with a finger, about 5 minutes longer. Transfer the dough to an oiled bowl and cover with plastic wrap. Place in a draft-free area at room temperature (about 85 degrees F) until the dough has puffed slightly, about 2 hours.
  • Butter and flour the inside and outer rim of an 8 1/4 by 4 1/2-inch nonstick loaf pan. Punch the center of the dough to deflate it. Place the dough on a lightly floured work surface and knead for 3 minutes. Form the dough into an 8 by 4-inch rectangle and place in the prepared loaf pan. Cover with plastic wrap and allow the dough to rise in a draft-free area at room temperature until the dough rises about 2 inches above the top of the pan, about 2 hours.
  • Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.
  • Remove the plastic wrap and bake the loaf until golden brown, 30 to 35 minutes. Cool for 10 minutes. Remove the loaf from the pan and transfer to a wire rack to cool completely, about 1 1/2 hours.
  • Wrap well in plastic and store at room temperature for 2 days or freeze for up to 1 month.

CINNAMON SWIRL RAISIN BREAD-FOR BREAD MACHINE



Cinnamon Swirl Raisin Bread-for Bread machine image

I love my Bread Machine because it is a no fuss, no mess way of making bread. This is truly a wonderful loaf of bread! wonderful warm from the oven or toasted.

Provided by Debby DeRousse

Categories     Sweet Breads

Time 1h

Number Of Ingredients 14

1 large egg, room temperature
1/4 c milk
3/4 c water
1/4 c softened butter
1/3 c sugar
1 tsp salt
3 1/2 c bread flour
2 tsp active dry yeast
1/2 c raisins
1/3 c butter melted and cooled
1/3 c sugar
3 tsp cinnamon
1 egg white
1 1/2 tsp sugar

Steps:

  • 1. Put milk and egg into a measuring cup Add enough tepid water to make 1 cup pour into bread machine pan Add the softened butter,1/3 cup of sugar,salt,bread flour and yeast Set bread machine to dough cycle add raisins at beep remove the dough at the end of the dough cycle roll dough to 10x12 r3ctangle brush egg white on surface of dough brush with melted butter combine cinnamon and sugar sprinkle over dough; leaving 1 inch on each edge roll from short side pinch where it meets and roll ends under Place in loaf greased loaf pan cover with cloth and let rise for about an hour preheat oven to 350 degrees once the dough has risen,brush top with egg white and sprinkle with 1 1/2 teaspoon sugar Bake at 350 for 35-40 minutes.

CINNAMON RAISIN BREAD PUDDING WITH ORANGE BUTTERSCOTCH SAUCE



Cinnamon Raisin Bread Pudding with Orange Butterscotch Sauce image

Make and share this Cinnamon Raisin Bread Pudding with Orange Butterscotch Sauce recipe from Food.com.

Provided by Mirj2338

Categories     Dessert

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 16

8 cups raisin bread or 8 cups challah, cubed
2 apples, peeled and cubed
6 egg yolks (may use egg substitute)
3 whole eggs
1 1/2 cups granulated sugar
1/4 cup brown sugar
1 cup heavy cream (may use non-dairy creamer)
1 cup whole milk (may use 2%)
1 tablespoon vanilla
1/2 tablespoon cinnamon
2 tablespoons butter
2 tablespoons unsalted butter
1/4 cup brown sugar
1/4 cup orange liqueur
1 orange, squeezed
1/4 cup heavy cream

Steps:

  • -------CinnamonRaisin Bread Pudding-----------.
  • Peel and cube the apples.
  • In a saute pan melt the butter, then add the apple cubes and brown sugar and saute until soft.
  • Remove from heat.
  • In a 10" x 8" pan, layer bread cubes and apple cubes.
  • In mixing bowl, combine egg yolks, whole eggs, cream, milk, sugar, vanilla and cinnamon and beat well.
  • Pour mixture over bread and apple cubes and allow to sit 15 minutes.
  • Place pan with apples and bread in a larger pan and fill with water to 1" of the top.
  • Back in 350-degree oven for 35 minutes or until knife comes out clean.
  • Allow to cool, then cut into squares and serve with Orange Butterscotch Sauce, you may also drizzle with melted vanilla ice cream.
  • -----------OrangeButterscotch Sauce------------.
  • In sauce pan melt butter, then add brown sugar and allow to bubble.
  • Add orange liqueur and fresh orange juice and allow to reduce to half.
  • Add heavy cream and reduce until lightly thickened.

Tips:

  • Use fresh ingredients for the best flavor.
  • Make sure your butter is softened to room temperature before creaming it with the sugar.
  • Do not overmix the batter, as this can make the bread tough.
  • Be careful not to overcook the bread, as this can make it dry.
  • Allow the bread to cool completely before slicing and serving.
  • Store the bread in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3 months.

Conclusion:

Raisin cinnamon bread is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It is easy to make and can be tailored to your own taste preferences. With so many different recipes to choose from, you are sure to find one that you love. So, grab a loaf of raisin cinnamon bread today and enjoy a taste of homemade goodness!

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