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.
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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 you'll need
- Water
- Powdered milk
- Shortening or butter
- Sugar
- Salt
- White flour - Strong bread flour is best but you can use All-Purpose.
- Cinnamon
- Raisins
- 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!
Recipe Card
Cinnamon Raisin Bread
Cinnamon Raisin Bread. A nice easy bread to make, using your bread maker or oven. Delicious toasted and served warm with some butter.
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 :
- Add the ingredients to a stand mixer in the order listed. Mix until all well combine and your dough is elastic.
- Transfer to the bread pan, cover with a towel or even better with plastic wrap and let it rise for 30 minutes.
- 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.
Notes
Please note, prep and cook times will vary depending on your bread maker.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Premium Bamboo Bread Slicer with Knife - Cutting Guide for Homemade Bread, Cakes, Bagels - Foldable and Compact with Crumb Tray and Stainless-Steel Knife -
Hamilton Beach Bread Maker Machine Artisan and Gluten-Free, 2 lbs Capacity, 14 Settings, Digital, Steel, Black and Stainless (29885) -
Plastic Rectangular Bread Box with Portable Handle 13inch Translucent Cake Container Box for Dry or Fresh Foods Loaf Cake Keeper (Pink)
Nutrition Information:
Yield: 14 Serving Size: 1Amount Per Serving: Calories: 257Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 4mgSodium: 99mgCarbohydrates: 49gFiber: 2gSugar: 10gProtein: 6g
Nutrition information isn’t always accurate
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Orange and Cinnamon Swirly Bread
.... oh my! Seriously soft, sticky, yummy! Happy baking!
Orange Brioche bread, luxuriously soft and buttery, with a hint of orange throughout.Great for snacks, sandwiches, French Toast or to simply eat warm from the oven as they are.
Cinnamon Raisin Bread. A nice easy bread to make, using your bread maker or oven. Delicious toasted and served warm with some butter. This is also great to make French Toast, YUMMY!
Blueberry Cream Cheese Swirly Bread, made from scratch, easy sweet bread recipe. Soft, sticky, creamy rolls, bursting with juicy blueberries. Perfect for the holiday season
Light, fluffy, soft, vanilla custard filled buns. Eat these sweet bread buns warm or cold, I like them just from the oven! Freezer friendly too
Hot Cross Buns are a lovely soft, spiced sweet roll, and traditionally made at Easter time, simply spilt apart and spread with butter and jam. They're lovely eaten warm from the oven or split and toasted. Nowadays, these are enjoyed all year round! Very easy to make and freezer friendly.
Almond, Raisin Cream Cheese Sticky Buns. These delicious rolls are so yummy, with ground almonds, raisins and cream cheese keeping them soft, sticky and sweet!
ALOHA BREAD! I made the recipe super easy for you, the rolls are sweet, soft, and oh yes..... they even say Aloha when you bite into them!
Montreal Style Bagels. A wonderful soft, sweeter bagel. Easy to follow instructions and freezer friendly too!
Easy Cinnamon Rolls. A deliciously sweet, soft sticky bun with a great vanilla glaze. These are so delicious warm from the oven with some maple syrup poured over too!
Pecan Maple Syrup Cinnamon Rolls. These are so yummy! Soft, sticky bread buns loaded with pecans and delicious Maple Syrup. Great served warm from the oven!
Tom Henderson
says:I’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:Hi 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:is 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:Forgot to mention I will be baking it in the oven. :)
Lovefoodies
says:Hi 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:Thank 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:Let the yeast sit in the warm water first to activate it then add to the mixer ?
Geraldine
says:Hmmmm 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:You could have amended your instructions and saved me time a d money wasted!
Sharry
says:i 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:Can 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:Hi! 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:Hi Annie, sorry to hear it came out soggy. Yes, I would suggest the basic setting over 3 hours. That should do it!
Tina
says:Fantastic tasting bread. Mine came out nice and soft. Used the bread machine on 2lb setting and quick bake. Thanks for the recipe.
Lynn
says:How much of flour in gram?
Geraldine Pierce
says:Sorry, I forgot to mention I don’t have a stand mixer.
Geraldine Pierce
says:Hi, is the powdered milk necessary or can I replace it with anything? Also is there kneading?
Lovefoodies
says:Hi 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:Thank you so much! Yes this does help. I will try this this week. Oh and Happy New Year!
Megan
says:I 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:Hi 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:I just had a question about the machine setting. Why quick cycle? Doesnt that mean that there is a lessened rising time?
Lovefoodies
says:Hi 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:What size loaf does this make…..1lb, 1.5lb, 2lb???
Lovefoodies
says:Hi Kim, it makes a 1 1/2 lb loaf. Hope that helps!
Nancy
says:is the shortening butter?
lovefoodies
says:Hi Nancy,
yes, you can use butter or something like Crisco. (I used butter!)
Happy baking!
Linda Y.
says:I 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:Hi 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:Great 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:That’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 :)