Cinnamon Raisin Bread. A nice easy bread to make, using your bread maker or oven. Delicious toasted and served warm with some butter.
Cinnamon Raisin Bread. Oh my! This is a lovely easy recipe which you can make in a bread machine.
The texture of the bread is lovely and soft and with the addition of raisins and cinnamon, imagine the aroma when this is baking!
I love to eat this cinnamon and raisin bread sliced and toasted and then a delicious spread of butter on the top whilst the toast is still hot. It makes for a perfect breakfast or as a snack.
I’ve also used this bread to make French Toast. I used our Blueberry Bread And Butter recipe for the egg mixture amounts and slices of cinnamon raisin bread. So delicious!
This tasty recipe has been generously shared by one of our great cooks, Carina. She’s always coming up with great recipes, and here we have Carina’s Cinnamon Raisin Bread
Carina tells me she has adapted this recipe from the instruction book which came with her Breadmaker. She has made this recipe using the machine, and also in the oven, so you can choose which way you prefer!
If you don’t have a bread machine or a mixer, we have a great tutorial here on how to knead, rise and shape dough by hand. It’s very straightforward, you just need a little effort with the kneading of the dough.
So let’s get straight to the recipe and see how to make this lovely cinnamon raisin bread. Please enjoy!
Recipe by Carina Duclos
Prep Time: 30 minutes
Cook Time: 30 minutes
Yield: 1 loaf
Ingredients
1 2/3 cups water
3 tbsp powdered milk
3 tbsp shortening or butter
3 tbsp sugar
1/2 tsp salt
4 1/4 cups white flour – Strong bread flour is best but you can use All Purpose.
1 1/2 tsp cinnamon
1 cup raisins
4 tsp yeast
Instructions
Instructions For the Bread maker :
The settings are quick bread and light crust
Instructions For Oven :
1. Add the ingredients to a stand mixer in the order listed. Mix until all well combine and your dough is elastic.
2. Transfer to the bread pan, cover with a towel or even better with plastic wrap and let it rise for 30 minutes.
3. Place in oven at 350 F for about 30 minutes, it will depend on the pan you use so will be ready when it looks light brown. ( use photo as a reference.)
We’d love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
Here are a few more of our very popular bread recipes for you to enjoy!
Blueberry Cream Cheese Swirly Bread
- 1 2/3 cups water
- 3 tbsp powdered milk
- 3 tbsp shortening or butter
- 3 tbsp sugar
- 1/2 tsp salt
- 4 1/4 cups white flour - Strong bread flour is best but you can use All Purpose.
- 1 1/2 tsp cinnamon
- 1 cup raisins
- 4 tsp yeast
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The settings are quick bread and light crust
-
Add the ingredients to a stand mixer in the order listed. Mix until all well combine and your dough is elastic.
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Transfer to the bread pan, cover with a towel or even better with plastic wrap and let it rise for 30 minutes.
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Place in oven at 350 F for about 30 minutes, it will depend on the pan you use so will be ready when it looks light brown.
Please note, prep and cook times will vary depending on your bread maker.
alison hockey says
7th December 2018 at 10:10 ami was disappointed with this recipeand it overspilled the bread pan, the quantitys were to much for my breadmaker. i did it for a 1000g loaf, none of my bread recipies use so much yeast or flour. it was pretty dence and i could not really taste the cinnamon. i will probably amend the recipe and try again.
Julie says
11th August 2018 at 10:36 pmI made this in my new bread machine exactly as your instructions say. It was over the rim of the basket bak8ng the handle in the bread but was gooey towards the top.
I used new yeast, bread flour, powdered milk. I set for 1 1/2 pound loaf on basic 3 1/2 hrs.
Do you sift your flour? I did not just fluffed it.
I’m wondering if it needs to be set for 2 lb loaf? I’m so disappointed as the 1/2 of the bread which is pretty well baked tastes really good although even that I felt was under baked.
Rachel says
14th June 2018 at 10:40 amI made this on the dough setting in the bread maker then put it in 2 loaf tins to rise and cook, better size for toasting. I also had no milk powder so used about 1/2 cup of milk as part of the liquid, also replaced sugar with brown sugar. Turned out amazing, very much appreciated by the men and teenagers in my house.
Elaine says
20th May 2018 at 8:43 pmThe raisin and cinnamon bread says 4 tsps of yeast. Is that bread machine yeast?
Thank you
Lovefoodies says
20th May 2018 at 9:36 pmHi Elaine, any dry yeast will be fine.
Please enjoy!
heron says
19th March 2018 at 2:28 amthank you very much for the recipe that you have shared in here with your article and keep up the good work.
carol says
14th March 2018 at 12:01 pmI would love to make the cinnamon raisin toast but need a dairy free recipe. How can I substitute the powdered milk please?
Lovefoodies says
14th March 2018 at 3:08 pmHi Carol, I’ve just done a quick search on Google for shops in Australia and I found Coles which stock a coconut milk powder. Here’s the link so you can take a look too. https://shop.coles.com.au/a/a-national/everything/search/milk%20powder?pageNumber=1
I also would imagine any health food shops will stock a lactose-free milk powder so it is worth checking those out too. Look for powdered almond or soya milk as those flavours are more neutral. (If you use the coconut milk powder I don’t imagine the flavour will come out that much in the bread of coconut so don’t worry too much about that!)
Hope that helps!
Sue Adams says
1st March 2018 at 10:21 pmI made this same bread recipe today. It looked nice until I took it out of the bread machine pan. IT was about half the size of the pictured one and should have been used as a door stop brick. It tasted fine,, but extremely dense. I used bread machine yeast, bread machine flour and put it together in the order recommended by my machine’s instruction manual. Will have to find a white bread recipe and add the cinnamon and raisins to it.
Lovefoodies says
1st March 2018 at 10:52 pmHi Sue, sorry to hear of your disappointment. I wonder what size load setting you used? I can’t thinknof what could have gone wrong other than the size because every time I make this it always comes out exactly as you see in the photos.
I’m curious if the size setting was or could have been the cause.
Tom Henderson says
16th January 2018 at 2:38 pmI’m a diabetic and love this type of bread, and your bread looks mouth-watering! Do you know of a site where I can put in the ingredients to figure out the sugar and carbs per serving size? I know its a strange request, and maybe one of your followers might know. Thank you.
Lovefoodies says
16th January 2018 at 2:44 pmHi Tom, Thanks for your compliments! I haven’t used this myself but here is one Nutrtion calculator where you can add the list of ingredients and if you scroll down, it will give you the breakdown or what you need. I hope it helps! https://happyforks.com/analyzer
Geraldine says
15th January 2018 at 8:02 pmis the yeast rapid rise? Do I need to proof it in warm water?? It doesn’t say the temperature of the water. Thank you
Geraldine says
15th January 2018 at 8:03 pmForgot to mention I will be baking it in the oven. 🙂
Lovefoodies says
15th January 2018 at 8:10 pmHi Geraldine, yes, if you’re going to do it in the oven, I am assuming you’re not going to use the bread maker for any part of the recipe, but elbow grease or a stand mixer? Then you will need to pop the yeast in warm water, (I always use rapid rise), the temperature of the water should be just warm so you can touch it, not scolding. I usually put half boiling water and half cold and that seems to be a good temperature to work the yeast. Hope that helps!
Geraldine says
16th January 2018 at 12:32 amThank you yes this helps. I am using a stand mixer.If using rapid rise I don’t need to proof the yeast then? Just add to the stand mixer in the order they are written but using warm water. Have I got all this right? lol
Lovefoodies says
16th January 2018 at 8:00 amLet the yeast sit in the warm water first to activate it then add to the mixer 😁
Geraldine says
17th January 2018 at 1:56 amHmmmm ok, I didn’t know I had to activate rapid rise yeast. Thought it was just added to the dry ingredients.lol thanks
Alan says
12th March 2018 at 3:43 pmYou could have amended your instructions and saved me time a d money wasted!
Sharry says
14th June 2017 at 5:12 pmi love this article, its the most easiest way and to follow the instruction for those new to baking.
TIp: I use a toaster as my oven, since some of the newbie dont have a complete baking tools
The only constraint is the size, since you cannot put as big as oven can cater, but using a toaster is a starter for learning and baking for cute cupcake size..
Llynnda says
1st June 2017 at 2:29 amCan this be totally done in the bread machine?I.e. Mix, rise and bake. I am confused as to why this is called a recipe for a bread maker, sorry, not usually this dense.
Annie says
8th March 2017 at 10:44 pmHi! My bread machine has two “quick” settings, ExpressBake 58 min and ExpressBake 80 min. I used the 58 min one because that’s the one I always use, but the inside was gooey. Should I try 80 min next or would it be better to just use “Basic” (which is 3 hours)? Thanks so much!!
Lovefoodies says
9th March 2017 at 12:06 amHi Annie, sorry to hear it came out soggy. Yes, I would suggest the basic setting over 3 hours. That should do it!
Tina says
15th January 2017 at 5:34 pmFantastic tasting bread. Mine came out nice and soft. Used the bread machine on 2lb setting and quick bake. Thanks for the recipe.
Lynn says
12th October 2016 at 2:11 pmHow much of flour in gram?
Geraldine Pierce says
23rd July 2016 at 10:20 pmSorry, I forgot to mention I don’t have a stand mixer.
Geraldine Pierce says
23rd July 2016 at 10:19 pmHi, is the powdered milk necessary or can I replace it with anything? Also is there kneading?
Lovefoodies says
23rd July 2016 at 10:37 pmHi Geraldine, I have only ever made thus recipe using powdered milk so I can’t give you a substitute which I’m sure would work. The milk gives the bread a lovely soft texture.
For kneading the bread, it is normally done in the bread maker, but if you’re making this by hand, I suggest you follow step 3 in the instructions for this recipe here : https://lovefoodies.com/blueberry-cream-cheese-swirly-bread.html
Hope that helps!
Geraldine Pierce says
28th December 2017 at 4:47 pmThank you so much! Yes this does help. I will try this this week. Oh and Happy New Year!
Megan says
19th March 2016 at 5:55 amI don’t have a Quick Bread setting. My 4 options are white, whole wheat, rapid (to use with rapid yeast, I think), or dough…. Do you think the normal White setting would work, and do you think I need to reduce the amount of yeast with that? I’ll have to experiment!
Lovefoodies says
19th March 2016 at 8:30 amHi Megan, I am sure it will be ok. For my ‘quick’ setting I used, it is only the time which was different compared to the other settings, in that it was faster. So I wonder if your ‘rapid’ setting is like that too? The yeast I use is just the ones I get in the sachets, which is the quick acting yeast, so I would be inclined to try the rapid setting, and stick to the ingredients listed. It’s always hard to give precise directions when using machines because all the machines vary so much!
Please do pop back and let us know what worked so we have the info for others too!
Thanks for taking the time to write in and have a wonderful weekend Megan
Stephanie says
21st February 2016 at 3:13 pmI just had a question about the machine setting. Why quick cycle? Doesnt that mean that there is a lessened rising time?
Lovefoodies says
21st February 2016 at 3:47 pmHi Stephanie, I use the quick cycle purely because I am impatient and usually can’t wait to eat the bread!! The rise seems to not be any different, just the total time is much shorter. It is just the cycle I always use so that is why I wrote that in the recipe. If you want to use a setting which you’re used to, please do! I just write what I use to help those who are not familiar with bread machine recipe.
Kim says
12th January 2016 at 11:34 pmWhat size loaf does this make…..1lb, 1.5lb, 2lb???
Lovefoodies says
12th January 2016 at 11:57 pmHi Kim, it makes a 1 1/2 lb loaf. Hope that helps!
Nancy says
19th September 2014 at 11:11 pmis the shortening butter?
lovefoodies says
20th September 2014 at 9:50 amHi Nancy,
yes, you can use butter or something like Crisco. (I used butter!)
Happy baking!
Linda Y. says
27th July 2014 at 11:23 amI made this bread in my bread maker. It turned out perfect! It was so delicious we had it every day for breakfast. Yummy! Thanks!
lovefoodies says
27th July 2014 at 11:37 amHi Linda,
I’m so happy you enjoyed the recipe, and yes, so good for breakfast 🙂 I like it with a nice cup of tea!!
Happy Baking!
Ana Vicente says
13th April 2014 at 2:20 pmGreat and easy recipe. Just took mine out of the oven and it’s perfect: toasted crust with a soft/fluffy inside. I’m pretty sure it won’t last until tomorrow… Next time will add a bit more of cinnamon. Thank you so much for sharing!
lovefoodies says
13th April 2014 at 3:20 pmThat’s great Ana! Nice to hear it turned out great. When I made it last week I also had a couple of slices toasted with some butter… oh, and of course a nice cup of tea!
Please enjoy 🙂