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Cinnamon Raisin Bread Recipe

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My grandma's raisin bread is a long-standing tradition in our family.

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Diabetic Friendly

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Cinnamon Raisin Bread Recipe

Prep: 40 min. + rising Bake: 30 min.

Yield: 32 Servings

40 30 70

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/3 cup warm water (110° to 115°)
1 cup warm milk (110° to 115°)
1/2 cup sugar
6 tablespoons butter, softened
2 eggs, lightly beaten
1-1/4 teaspoons salt
5-1/2 to 6 cups all-purpose flour
FILLING:
1-1/3 cups golden raisins
1-1/3 cups raisins
1 cup water
1/3 cup apple juice or cider
1 tablespoon ground cinnamon
1 egg, beaten

Directions

In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, eggs, salt and 2 cups flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
In a saucepan, bring first five filling ingredients to a boil. Reduce heat to medium; cook for 15-20 minutes or until almost all the liquid is absorbed, stirring occasionally. Remove from the heat; set aside.
Punch dough down. Turn onto a lightly floured surface; knead for 1 minute. Divide in half. Roll each half into a 12-in. x 8-in. rectangle; brush with egg. Spread half of the filling over each rectangle to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch to seal. Place each loaf seam side down in a greased 9-in. x 5-in. loaf pan. Cover and let rise until doubled, about 1 hour.
Bake at 350° for 35-40 minutes or until bread sounds hollow when tapped. Cover loosely with foil if top browns to quickly. Remove from pans to cool on a wire rack. Yield: 2 loaves (16 slices each).

Diabetic Exchanges: One serving (1 slice) equals 1 starch, 1 fruit; also, 131 calories, 103 mg sodium, 11 mg cholesterol, 25 gm carbohydrate, 3 gm protein, 2 gm fat.

Originally published as Cinnamon Raisin Bread in Reminisce September/October 1994, p51

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Cinnamon Raisin Bread

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Reviewed on Mar. 12, 2013 by mdrcichos

I tried this once and it was very good, the two types of raisins are a great combo. It is very sweet and it is diabetic friendly it says.

Reviewed on Jan. 26, 2010 by FriedaG

This is the best raisin bread I've ever had, much less made myself! I have to remember to cover the tops with foil because a couple of times I have wound up with very, very dark brown bread. It stilled tasted good, though.