Cinnamon-Raisin Bread(Cooking Light Magazine)
A fragrant cinnamon-raisin bread with a hint of sweetness, perfect for breakfast or snacks, appealing to bread lovers and those craving comforting baked goods.
Ingredients
Instructions
- Dissolve 1/4 cup sugar and dry yeast in warm milk in a large bowl. Let stand for 5 minutes.
- Add 1 1/2 cups flour, vegetable oil, salt, and egg; beat at medium speed until smooth.
- Add 2 cups flour and 1/2 cup raisins, stirring until a soft dough forms.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract to the wet ingredients. If you’re out of raisins, dried cranberries or chopped dates can be great substitutes. To achieve a softer crust, brush the top of the bread with melted butter before baking. Make sure your milk is within the recommended temperature range to activate the yeast effectively.
Serving Suggestions
This cinnamon-raisin bread is delightful served warm with a pat of butter or cream cheese. It pairs beautifully with a cup of coffee or tea for breakfast or a snack. For a more decadent treat, try serving it with a drizzle of honey or maple syrup. It also complements dishes like Congealed Cottage Cheese Salad for a balanced meal.
Storage & Reheating
Store leftover cinnamon-raisin bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, simply slice and toast in a toaster or warm in the oven at 350°F for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cinnamon-Raisin Bread(Cooking Light Magazine) contains roughly 393 calories, with 5g protein, 86g carbohydrates, and 7g fat. It is an excellent source of dietary fiber (24% of the Daily Value), and a good source of potassium and iron. Note that it is relatively high in sodium, at 697mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole milk instead of skim milk?
Yes, you can use whole milk in this recipe. It will add more richness to the bread, resulting in a slightly denser texture. Just ensure the milk is warm enough to activate the yeast, similar to the original instructions.
How can I tell when the bread is fully baked?
The bread is done when it has a golden-brown crust and sounds hollow when tapped on the bottom. You can also use a kitchen thermometer; the internal temperature should reach about 190°F for perfectly baked bread.
How can I make this recipe vegan?
To make this cinnamon-raisin bread vegan, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use a plant-based milk like almond or oat milk instead of skim milk. You can also replace the vegetable oil with a neutral oil like coconut or canola.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).