Welcome to a delightful journey into baking with this cinnamon swirl raisin bread recipe. Whether you’re a seasoned baker or a curious newbie, this recipe promises to fill your kitchen with the warm, comforting aromas of cinnamon and raisins, baked into a soft, fluffy bread that’s perfect for any time of the day.
Why This Recipe Works
- The combination of cinnamon and raisins offers a classic flavor pairing that’s both comforting and irresistibly delicious.
- Our step-by-step instructions ensure even beginners can achieve bakery-quality results right at home.
- The secret swirl technique guarantees every slice is packed with cinnamon goodness.
- Using simple, pantry-staple ingredients makes this recipe accessible and affordable.
- The bread stays moist and fresh for days, making it perfect for meal prep or gifting.
Ingredients
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp salt
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup warm milk (110°F)
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 cup raisins
- 2 tbsp ground cinnamon
- 1/2 cup brown sugar
Equipment Needed
- Stand mixer with dough hook attachment (or a large mixing bowl and wooden spoon)
- Measuring cups and spoons
- 9×5 inch loaf pan
- Parchment paper
- Rolling pin
- Pastry brush
Instructions
Step 1: Prepare the Dough
In the bowl of your stand mixer, combine the flour, granulated sugar, salt, and yeast. Add the warm milk, melted butter, and egg. Mix on low speed until the ingredients come together, then increase to medium speed and knead for about 5 minutes, until the dough is smooth and elastic. Tip: The dough should slightly stick to your finger but pull away cleanly. If it’s too sticky, add a tablespoon of flour at a time until it reaches the right consistency.
Step 2: First Rise
Transfer the dough to a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size. Tip: For an optimal rise, place the bowl in a turned-off oven with a bowl of hot water on the rack below.
Step 3: Shape the Loaf
Punch down the dough and turn it out onto a lightly floured surface. Roll it into a 12×18 inch rectangle. Sprinkle the raisins evenly over the dough, then mix the cinnamon and brown sugar together and sprinkle over the raisins. Starting from the long side, roll the dough tightly into a log, pinching the seam to seal. Place the loaf seam-side down in a parchment-lined loaf pan.
Step 4: Second Rise
Cover the loaf with the kitchen towel and let it rise again for about 45 minutes, or until it’s about an inch above the rim of the pan. Meanwhile, preheat your oven to 350°F.
Step 5: Bake to Perfection
Bake the bread for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped. Tip: If the top is browning too quickly, tent it loosely with aluminum foil. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Tips and Tricks
For those looking to elevate their cinnamon swirl raisin bread, consider soaking the raisins in warm water or rum for 30 minutes before adding them to the dough; this plumps them up and adds moisture. Another pro tip is to brush the rolled-out dough with melted butter before adding the cinnamon sugar for an even richer flavor. If you’re short on time, you can use rapid-rise yeast and reduce the rising times by half. For a glossy finish, brush the top of the loaf with an egg wash before baking. Lastly, storing the bread in an airtight container or bag will keep it fresh longer, but let’s be honest—it’s so good, it probably won’t last that long!
Recipe Variations
- Swap raisins for dried cranberries or chopped dates for a different twist on the classic.
- Add a cup of chopped nuts, such as walnuts or pecans, to the filling for added crunch.
- For a dairy-free version, substitute the milk with almond milk and the butter with coconut oil.
- Incorporate orange zest into the dough or filling for a citrusy note that pairs beautifully with cinnamon.
- Turn this bread into French toast by slicing it thickly and dipping it in a mixture of eggs, milk, and vanilla before frying to golden perfection.
Frequently Asked Questions
Can I make this bread without a stand mixer?
Absolutely! While a stand mixer makes the process easier, you can definitely mix and knead the dough by hand. It will take a bit more elbow grease—about 10 minutes of kneading—but the results will be just as delicious. Just make sure your dough passes the windowpane test before letting it rise.
How do I know when the bread is fully baked?
The best way to check is to use an instant-read thermometer inserted into the center of the loaf; it should read between 190°F and 200°F. If you don’t have a thermometer, the loaf should be golden brown and sound hollow when tapped on the bottom.
Can I freeze this bread?
Yes, this bread freezes beautifully. Once completely cooled, wrap it tightly in plastic wrap and then aluminum foil before freezing. It will keep for up to 3 months. Thaw at room temperature or warm slices in the toaster straight from the freezer.
Summary
This cinnamon swirl raisin bread is a testament to the magic of baking, combining simple ingredients into something extraordinary. With its tender crumb, sweet swirls of cinnamon, and juicy raisins, it’s a recipe that’s sure to become a staple in your baking repertoire.