This Cinnamon Raisin Bread is delicious, homemade goodness. The tender loaf is studded with raisins, chewy oats, and warm cinnamon flavor. It’s easy to make, freezes great, and tastes amazing!

Delicious & Wholesome Cinnamon Raisin Bread

There is nothing in the world quite like homemade bread.. filling your kitchen with that deliciously yeasty smell as it bakes. I’m pretty sure a thick slice of warm, freshly baked bread slathered with softened butter is one of the most satisfyingly divine pleasures on the planet.

This cinnamon raisin bread is so simple to make. The loaf rises up light and tender, and is studded with soft raisins and chewy oats. It’s lightly sweetened and every bite is full of warm cinnamon flavor. It’s absolutely delicious fresh from the oven, made into toast, or even used for sandwiches. Topped with a thick smear of butter or cream cheese, it is the definition of one of life’s simple pleasures.

Ingredients You Need to Make Cinnamon Raisin Bread:

• Raisins
• Yeast
• Warm Water
• Milk
• Rolled Oats
• Brown Sugar
• Cinnamon
• Butter
• Bread Flour
• Sea Salt
• Egg

How to Make Homemade Cinnamon Raisin Bread:

1. Soak the raisins. Place the raisins in a small bowl with about a cup of hot water. Cover and allow to sit for at least 10 minutes to allow the raisins to plump up.
2. Proof the yeast. In the bowl of a stand mixer, add the warm water, 1 teaspoon brown sugar and yeast. Let it rest for about 5 minutes or until the yeast has completely dissolved and started to bubble.
3. Make the dough. Add the rest of the brown sugar, warm milk, oats, cinnamon, salt, butter and bread flour to the yeast mixture. Stir on low for about 1 minute or until everything is combined. Add the raisins. With the dough hook, knead the mixture for 8-10 minutes or until smooth and slightly tacky. Add a bit of flour halfway through the knead time if the dough is overly sticky.
4. Let the dough rise. Place the dough into a large greased bowl. Cover lightly and allow to rest for about an hour, or until the dough has risen and doubled in size.
5. Form the loaf. Place the dough on a lightly floured counter. Shape into a rectangle, then roll the dough up to form a loaf. Place in a greased loaf pan.
6. Allow the dough to rise again. Lightly cover and allow to rise a second time, or until it has once again doubled in size. Towards the end of the second rise, preheat the oven to 350 degrees.
7. Bake. Whisk together the egg and a tablespoon of water. Brush the top of the loaf lightly with the egg wash, then place in the preheated oven and bake for 40-45 minutes or until golden brown and the loaf sounds hollow when lightly tapped. If it is browning too quickly, cover with foil.
8. Enjoy! Remove from the oven and allow the bread to cool in the pan for 5 minutes. Remove from the pan and allow to cool completely on a wire rack before slicing. Baked loaves can be frozen for up to 3 months when wrapped tightly in plastic wrap and aluminum foil.

Tips & Suggestions

Substitutions and Flavor Variations

If you’re not a fan of raisins, you can leave them out or substitute dried cranberries or currants. But trust me- the raisins are softened and add just a bite of sweetness. They really are delicious in this bread!

Add nuts! If desired, you can add 1/2 cup chopped walnuts to the dough towards the end of the kneading time.

Punch up the warm spice flavor by adding 1/2 teaspoon ground nutmeg to the bread dough.

For a softer crust, brush the loaf with melted butter when it comes out of the oven.

How long does cinnamon raisin bread stay good for?

Leftover bread will stay fresh for about 3-4 days if stored in an airtight container at cool room temperature. For longer storage, store in the fridge or freeze for up to 3 months. You can freeze the entire loaf, or slice the loaf and freeze. This is great if you just want to pull out a slice or two for breakfast!

Why isn’t my bread dough rising?

If your dough isn’t rising it is probably because the yeast is old, or the water was too hot and killed the yeast. The ideal temperature is around 100 degrees. When you add the sugar and water to the yeast, you should start to see the mixture start to bubble up and rise. If it hasn’t, throw it out and use fresh yeast.

Can I double this cinnamon raisin bread recipe?

Yes! I usually like to double the recipe. I’ll serve one loaf fresh, then freeze the other loaf for later. If desired, you can also shape the dough into smaller loaves. These make great gifts during the holidays!

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