Cinnamon Raisin Yeast Bread
Warm, fragrant cinnamon raisin bread with tender raisins and a soft crumb, perfect for breakfast or snacking, appealing to bread lovers and those craving sweet, comforting baked goods.
Ingredients
Instructions
- Dissolve yeast in warm water in a large bowl.
- Add milk, butter, 2 1/4 cups flour, sugar, salt, and cinnamon. Stir with a wooden spoon until smooth.
- Add remaining 1 cup flour and raisins. Stir vigorously 30 strokes or until the flour is mixed in. Batter will be stiff and sticky.
- Cover and let rise in a warm place until doubled in size (about 10 to 15 minutes).
- Place batter in a well-greased loaf pan. Spread evenly.
- Bake at 375°F for 35 to 40 minutes.
- Remove from pan immediately and cool on a rack.
Tips & Substitutions
For best results, ensure the water and milk are at the right temperature to activate the yeast. If you don't have raisins, dried cranberries or chopped dates can be excellent substitutes. Adding a pinch of nutmeg alongside the cinnamon can enhance the flavor profile. If the dough is too sticky, lightly flour your hands when handling it.
Serving Suggestions
Cinnamon Raisin Yeast Bread is delightful on its own or spread with butter. It pairs beautifully with Creamy Potato Salad (Low-Cal) for a hearty lunch. Serve it alongside breakfast dishes like scrambled eggs or yogurt, or enjoy it as a snack with a cup of tea or coffee.
Storage & Reheating
Once the bread has cooled completely, store it in an airtight container or wrap it in plastic wrap to keep it fresh. For longer storage, consider freezing slices. To reheat, simply toast slices or warm them in the microwave for a few seconds, which will bring back their soft texture.
Nutrition & Diet Analysis (per serving)
Each serving of Cinnamon Raisin Yeast Bread contains roughly 389 calories, with 6g protein, 93g carbohydrates, and 3g 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 945mg per serving (41% 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 wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but you may need to adjust the amount of liquid in the recipe, as whole wheat flour absorbs more moisture. Start by replacing half of the all-purpose flour with whole wheat and see how the dough feels before making further adjustments.
How do I know when the bread is done baking?
The bread is done when it has a golden brown crust and sounds hollow when tapped on the bottom. You can also use a thermometer to check the internal temperature; it should be around 190°F when fully baked. If the crust is browning too quickly, cover it loosely with aluminum foil.
Can I make this bread using a bread machine?
Absolutely! You can use the dough setting on your bread machine for this recipe. Add the ingredients in the order recommended by your machine's instructions. Once the dough is ready, you can shape it and bake it in the oven for a more traditional crust.
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).