Cinnamon Raisin Bread Recipe

I love this no-knead cinnamon raisin bread because its interior sings with swirls of ground cinnamon and pockets of plump raisins that pop against buttery spreads. I wake up thinking about the crust, thin and crackly, the way it shreds and leaves flakes on my fingers.

But mostly I crave the contrast: slightly sweet dough and that warm spice, simple and stubbornly moreish. I eat a slice straight from the loaf, untroubled by manners.

And yes, I smear it like it was invented for that very purpose. It demands attention every time I pass.

No regrets, just crumbs and joy.

Ingredients

• Flour: the comfy backbone, it’s what gives the loaf structure and soft crumb.
• Instant yeast: the little engine that makes it rise, airy and pillowy.
• Sugar: adds light sweetness and helps with browning, not cloying.
• Salt: balances sweetness and brings out the other flavors, don’t skip.
• Cinnamon: warm, cozy spice that smells like morning; basically autumn in bread.
• Warm water: wakes the yeast and keeps the dough easy to work with.
• Butter: adds richness and tender crumbs, makes it taste homemade and cozy.
• Raisins: juicy pockets of sweetness, plump ’em if you want extra chew.
• Egg wash: gives a glossy, golden top, makes it look bakery-fresh.
• Milk for wash: softens the crust slightly, gives a gentle sheen.
• Coarse sugar: crunchy, pretty topping that gives a sweet little crunch.

Ingredient Quantities

• 3 cups (360 g) all purpose flour
• 1 1/4 teaspoons instant yeast
• 2 tablespoons granulated sugar
• 1 1/2 teaspoons fine salt
• 2 teaspoons ground cinnamon
• 1 1/4 cups (300 ml) warm water, about 105 to 115 F
• 2 tablespoons unsalted butter, melted and cooled
• 1 cup (150 g) raisins, plumped if desired
• 1 egg, beaten for egg wash, optional
• 1 tablespoon milk for egg wash, optional
• Coarse or turbinado sugar for sprinkling, optional

How to Make this

1. In a large bowl whisk together 3 cups (360 g) all purpose flour, 1 1/4 teaspoons instant yeast, 2 tablespoons granulated sugar, 1 1/2 teaspoons fine salt and 2 teaspoons ground cinnamon until evenly combined.

2. Add 1 1/4 cups (300 ml) warm water (about 105 to 115 F) and 2 tablespoons melted cooled unsalted butter to the dry ingredients and stir with a spatula until a shaggy, sticky dough forms.

3. Fold in 1 cup (150 g) raisins until distributed; if you prefer plumped raisins soak them briefly in warm water and drain before adding.

4. Cover the bowl with plastic wrap or a clean towel and let the dough rise at room temperature until roughly doubled, about 1 1/2 to 2 hours depending on room warmth.

5. Lightly flour a work surface, turn the dough out, and perform a few gentle folds to shape it into a rough loaf; avoid heavy kneading so the dough remains airy.

6. Transfer the shaped dough to a greased 9×5 inch loaf pan or to a parchment-lined baking sheet for a free form loaf and cover; let rise again until puffy, about 45 to 60 minutes.

7. If using, mix 1 beaten egg with 1 tablespoon milk and brush the top of the loaf for a glossy finish; sprinkle coarse or turbinado sugar if desired.

8. Preheat the oven to 375 F while the dough completes its second rise.

9. Bake the loaf on the middle rack for 30 to 35 minutes until deep golden brown and the internal temperature reaches about 190 F; if the top browns too quickly tent loosely with foil.

10. Remove the bread from the oven, cool in the pan for 10 minutes then transfer to a wire rack to cool at least 30 minutes before slicing.

Equipment Needed

1. Large mixing bowl
2. Whisk
3. Spatula or sturdy spoon
4. Measuring cups and spoons and kitchen scale
5. Instant-read thermometer or oven thermometer
6. 9×5 inch loaf pan or baking sheet and parchment paper
7. Plastic wrap or clean kitchen towel
8. Pastry brush
9. Wire cooling rack
10. Bench scraper or floured hands for shaping

FAQ

Cinnamon Raisin Bread Recipe Substitutions and Variations

• All purpose flour: substitute bread flour for chewier texture, use same weight (360 g); or substitute whole wheat flour using up to 50% whole wheat and keep same total weight, expect denser crumb and slightly more water if needed.
• Instant yeast: substitute active dry yeast at 1 1/2 times the amount (about 1 7/8 teaspoons) and dissolve in the warm water for 5 to 10 minutes before mixing.
• Granulated sugar: substitute honey or maple syrup using 3/4 the volume (use about 1 1/2 tablespoons) and reduce warm water by about 1 tablespoon to account for added liquid; or use brown sugar 1:1 for a deeper flavor.
• Unsalted butter: substitute neutral oil like canola or vegetable oil at a 1:1 ratio by volume (2 tablespoons), or use softened margarine at the same amount for a dairy free option.

Pro Tips

1. Measure the flour by spooning it into the cup and leveling it off or weigh it. Too much flour will make the dough dense and dry, and this recipe benefits from a slightly tacky, sticky dough.

2. Give the dough time rather than aggressive kneading. Gentle folds while shaping preserve the open crumb. If your kitchen is cool, create a warm proofing spot by putting the bowl in an oven with just the oven light on or on top of a warm kettle.

3. Plump and drain the raisins before adding them if you like chewiness. Toss them in a little flour first so they do not sink to the bottom of the loaf during the second rise.

4. Watch the bake and the cool. If the crust is getting too dark, loosely tent with foil. Remove from the pan after 10 minutes and cool fully on a rack for at least 30 minutes so the crumb finishes setting and slices cleanly.