On the second day of Breadmas my Baker gave to me, Cinnamon Raisin Bread! Woohoo! We’re two days into Breadmas and my house is smelling SO good! Especially because this Cinnamon Raisin Bread is so wonderfully fragrant. This is a classic and has been a hit at our house. Perfect for morning toast! And also weirdly yummy for sandwiches? I guess sweet and savoury really is a favourite combo!Jump to Recipe
This Cinnamon Raisin Bread really is to die for. It brings me back to my childhood home, and cinnamon toast in the mornings. We used to buy loaves like this from our local baker and I loved how soft, and chewy they were. The little pops of raisin sweetness were like little treasures.
Putting raisins in bread is a very old thing to do, and has happened accross the world in almost every bread making tradition. I mean, raisins are a great way to store and preserve grapes, and they’re sweet. So it’s obvious that all cultures would add these little sweet treats to any bread they were making.
A Globetrotting Bread
There are traditional dried fruit breads like the German stollen and the Italian panettone and that eventually made there way to England. From there they came to the colonies, and like so many things that came to the colonies, took on a life of it’s own. And with the abundance of concord grapes in the Americas, it’s no wonder we love this simple cinnamon raisin loaf for our breakfast still.
You can bake this bread either in a loaf pan for the classic sandwich slices. Or you can bake it as a boule on a pizza stone. If you bake it in a boule, you’ll have to adjust the cooking time slightly, and I’d recommend steaming the oven to improve the crust.
If you’re just joining our 12 Days of Breadmas fun, check out our first day post for Jalapeno Cheddar Cornbread. and follow me here and on Instagram for the next 10 days to get all of the Bread-licious recipes!
Cinnamon Raisin Bread
- Kitchen Scale
- Stand Mixer
- 125 g Raisins + boiling water for soaking
- 150 g Water warm
- 100 g Milk warm
- 2 Tbsp Honey
- 8 g Yeast
- 500 g Flour
- 3 Tbsp Cinnamon
- 4 g Salt
- 50 g Plain Greek Yoghurt
- Soak the raisins in boiling water for about 10-15 minutes. Then drain, and set aside.
- While the raisins soak, combine the water, milk, honey and yeast in a measuring cup. Allow to sit until foamy, about 10 minutes.
- Combine the flour, cinnamon, and salt in the bowl of a stand mixer.
- Once the yeast has become foamy, add it and the yoghurt to the mixer. Attach a dough hook, and mix on a low speed for 1-2 minutes. Then mix on a medium high speed for about 5-7 minutes.
- Add the raisins and knead for another 2-3 minutes, until the raisins are incorporated and even distributed through the dough.
- Cover and allow to rise for an hour and 15 minutes, or until doubled in size.
- Lightly flour a counter, and pour out the dough onto it. With floured hands, gently press the dough into a rough rectangle. Fold two sides of the rectangle over each other into the center, like a letter, and press together. Rotate the dough 90 degrees, and fold in the same way again. Then roll the dough up into a log.
- Place the log into a 9×5 loaf pan. Lightly brush the top with oil, and cover. Allow to rise for about 45 minutes, or until the sides of the dough are just brimming the edge of the pan. Heat the oven to 375F.
- Once risen, bake in the center of the oven for about 25 minutes. The crust will be a deep golden brown, and the loaf will sound hollow when tapped on the bottom.
- Allow to cool on a wire rack fully before slicing. Store in a sealed bag in the fridge for up to 2 weeks or in the freezer for up to 2 months.