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Classic Cinnamon Raisin Bread: Soft, Homemade Loaf

A thick slice of homemade raisin bread showing a beautiful cinnamon swirl and plump raisins throughout the soft crumb.
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Bake this classic cinnamon raisin bread for cozy mornings. This recipe yields a soft, fluffy loaf with a sweet cinnamon swirl and plump raisins, perfect for toasting.

Ingredients

Scale
  • 1 cup warm water (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 Cinnamon Swirl:
  • ¼ cup packed brown sugar
  • 1 tablespoon ground cinnamon
  • 2 tablespoons unsalted butter, softened

Instructions

  1. In a large bowl, combine the warm water and yeast. Let it sit for 5 minutes until foamy.
  2. Stir the granulated sugar, egg, and melted butter into the yeast mixture.
  3. In a separate bowl, whisk together 3 cups of flour and the salt. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface and knead for 6 to 8 minutes until the dough is smooth and elastic.
  5. Gently knead in the plumped raisins until they are evenly distributed.
  6. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  7. While the dough rises, prepare the cinnamon swirl: In a small bowl, mix the brown sugar and cinnamon. Set aside.
  8. Gently punch down the risen dough. On a lightly floured surface, roll the dough into a rectangle about 12×16 inches.
  9. Spread the 2 tablespoons of softened butter evenly over the dough surface. Sprinkle the cinnamon-sugar mixture over the butter.
  10. Roll the dough tightly along the long edge to form a log. Pinch the seam closed.
  11. Carefully place the dough log, seam-side down, into a greased 9×5 inch loaf pan.
  12. Cover the loaf pan loosely and let it rise again in a warm spot for 30 to 45 minutes, or until the dough has crowned about 1 inch over the rim of the pan.
  13. Preheat your oven to 375°F (190°C) during the last 15 minutes of the second rise.
  14. Bake for 30 to 35 minutes, or until the top is golden brown and the internal temperature reaches 190°F (88°C). If the top browns too quickly, loosely tent it with foil.
  15. Remove the bread from the pan immediately after baking and cool completely on a wire rack before slicing for the best texture.

Notes

  • To plump raisins quickly, soak them in hot water for 10 minutes, then drain and pat them dry before adding them to the dough.
  • For an extra soft crust, brush the top of the loaf with melted butter immediately after it comes out of the oven.
  • This homemade raisin bread is excellent toasted the next day for breakfast.

Nutrition

Find it online: https://daisyrecipe.com/best-raisin-bread-recipe-soft-cinnamon-swirl/