Raisin-Cinnamon Bread
A warm, fragrant raisin-cinnamon bread with a tender crumb and sweet raisins, perfect for breakfast or a cozy snack, appealing to bread lovers and cinnamon enthusiasts.
Ingredients
Instructions
- In a large mixer bowl, combine 2 cups of flour, yeast, sugar, salt, and cinnamon.
- Mix well.
- Heat milk, water, and butter until very warm (120° to 130°F); butter does not need to melt.
- Add the warm milk mixture to the flour mixture.
- Add the egg.
- Beat at low speed until moistened; then beat 3 minutes at medium speed.
- By hand, add raisins and enough remaining flour to make a firm dough.
- Knead on a well-floured surface until smooth and elastic, about 5 to 10 minutes.
- Place the dough in a greased bowl, turning to grease the top.
- Cover and let rise in a warm place for 40 minutes (or 20 minutes if using quick rise yeast).
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract to the wet ingredients. If you prefer, substitute honey for sugar, but remember it may alter the texture slightly. Ensure your milk mixture is warm, not hot, to avoid killing the yeast. If you want a sweeter bread, increase the sugar by a couple of tablespoons. This recipe is great for experimenting with spices; try adding nutmeg or allspice for a unique twist.
Serving Suggestions
This Raisin-Cinnamon Bread is delightful on its own, but you can enhance its flavor by spreading a little butter or cream cheese on top. It pairs beautifully with a warm cup of tea or coffee. For a complete breakfast, serve it alongside a fruit salad or some scrambled eggs. You could also consider serving it as a dessert option with a scoop of Peach Melba Ice Cream Dessert for a sweet ending.
Storage & Reheating
Once completely cooled, store the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and place it in the freezer, where it can last for up to 3 months. To reheat, slice and warm in a toaster or oven until just heated through to preserve its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Raisin-Cinnamon Bread contains roughly 975 calories, with 25g protein, 188g carbohydrates, and 15g fat. It is an excellent source of protein (50% of the Daily Value), iron (44% of the Daily Value), and vitamin C (43% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 it may result in a denser loaf. If you do, consider adding a bit more water or milk to retain moisture, as whole wheat absorbs more liquid.
How do I know when the bread is done baking?
To check if the bread is done, tap the bottom of the loaf; it should sound hollow. You can also use an instant-read thermometer; the internal temperature should be around 190°F when fully baked.
What can I substitute for raisins?
If you don't have raisins, you can use other dried fruits like cranberries, currants, or chopped dried apricots. Each will give a unique flavor, so feel free to experiment with your favorite dried fruits to find the perfect blend.
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).