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Soft Homemade Cinnamon Raisin Bread Loaf

Close-up of thick slices of soft raisin bread showing the swirl of cinnamon and plump raisins inside.
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Create a soft, sweet loaf of homemade cinnamon raisin bread using this straightforward yeast recipe. This method yields a fluffy texture perfect for cozy breakfasts or toasting.

Ingredients

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  • 1 cup warm milk (105-115°F)
  • 2 ¼ teaspoons active dry yeast
  • ¼ cup granulated sugar
  • 1 large egg, room temperature
  • ¼ cup unsalted butter, melted
  • 3 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1 cup raisins, plumped
  • For the Swirl: ½ cup packed light brown sugar
  • For the Swirl: 2 teaspoons ground cinnamon
  • For the Swirl: 4 tablespoons unsalted butter, softened

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk and yeast. Let it sit for 5 to 10 minutes until foamy.
  2. Mix wet ingredients: Add the granulated sugar, egg, and melted butter to the yeast mixture. Stir to combine.
  3. Combine dry ingredients: In a separate bowl, whisk together 3 cups of flour and salt. Gradually add the dry mixture to the wet mixture, mixing until a shaggy dough forms.
  4. Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 6 to 8 minutes until the dough is smooth and elastic.
  5. Add raisins: Gently knead in the plumped raisins until they are evenly distributed.
  6. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  7. Prepare the swirl mixture: While the dough rises, mix the brown sugar, cinnamon, and softened butter in a small bowl until combined into a thick paste.
  8. Shape the loaf: Punch down the risen dough gently. Roll the dough out on a lightly floured surface into a rectangle, about 10×14 inches.
  9. Spread the filling: Spread the cinnamon-sugar butter mixture evenly over the surface of the dough, leaving a small border on one long edge.
  10. Roll and seal: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed.
  11. Second rise: Place the dough, seam-side down, into a greased 9×5 inch loaf pan. Cover and let rise again for 30 to 45 minutes, or until the dough has crowned about 1 inch over the rim of the pan.
  12. Preheat and bake: Preheat your oven to 375°F (190°C). Bake for 30 to 35 minutes, or until the top is golden brown and the internal temperature reaches 200°F (93°C).
  13. Cool: Remove the bread from the pan immediately and let it cool completely on a wire rack before slicing for the best texture.

Notes

  • To plump raisins quickly, soak them in hot water or rum for 10 minutes, then drain them well before adding them to the dough.
  • For an extra soft crust, brush the top of the loaf with melted butter immediately after removing it from the oven.
  • This homemade raisin bread is excellent toasted with cream cheese or butter for a cozy morning treat.

Nutrition

Find it online: https://pureplatepath.com/soft-homemade-raisin-bread-recipe/