Cinnamon Raisin Bread Recipe

5 2 2
Cinnamon Raisin Bread Recipe
Cinnamon Raisin Bread Recipe photo by Taste of Home
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Cinnamon Raisin Bread Recipe

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5 2 2
MAKES:
32 servings
TOTAL TIME:
Prep: 40 min. + rising Bake: 30 min.
MAKES:
32 servings
TOTAL TIME:
Prep: 40 min. + rising Bake: 30 min.

Ingredients

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

Directions

In a mixing bowl, dissolve yeast in water; let stand for 5 minutes. Add 2 cups flour, milk, eggs, sugar, butter and salt. Beat on medium speed for 2 minutes. Add enough remaining flour to form a soft dough. Turn onto a floured board; 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. Meanwhile, in a saucepan, bring first five filling ingredients to a boil. Reduce heat to medium; cook for 15-20 minutes, stirring occasionally, or until almost all the liquid is absorbed. Remove from heat; set aside. Punch dough down and knead 1 minute. Divide in half. Roll each half into a 12-in. x 8-in. rectangle; brush with egg. Spread half of filling over each rectangle to within 1/2 in. of edges. Roll up jelly roll fashion; pinch to seal. Place each loaf, seam side sown, 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. Cover loosely with foil if top browns to quickly. Remove from pans to cool on a wire rack. Yield: 2 loaves (40 slices).
Originally published as Cinnamon Raisin Bread in Reminisce September/October 1994, p51

Nutritional Facts

1 slice: 160 calories, 3g fat (2g saturated fat), 27mg cholesterol, 126mg sodium, 30g carbohydrate (12g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 fruit.

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/3 cup warm water (110° to 115°)
  • 5-1/2 to 6 cups all-purpose flour
  • 1 cup warm milk (110° to 115°)
  • 2 eggs, lightly beaten
  • 1/2 cup sugar
  • 6 tablespoons butter or margarine, softened
  • 1-1/4 teaspoons salt
  • FILLING:
  • 1-1/3 cups light raisins
  • 1-1/3 cups dark raisins
  • 1 cup water
  • 1/3 cup apple juice or cider
  • 1 tablespoon ground cinnamon
  • 1 egg, beaten
  1. In a mixing bowl, dissolve yeast in water; let stand for 5 minutes. Add 2 cups flour, milk, eggs, sugar, butter and salt. Beat on medium speed for 2 minutes. Add enough remaining flour to form a soft dough. Turn onto a floured board; 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. Meanwhile, in a saucepan, bring first five filling ingredients to a boil. Reduce heat to medium; cook for 15-20 minutes, stirring occasionally, or until almost all the liquid is absorbed. Remove from heat; set aside. Punch dough down and knead 1 minute. Divide in half. Roll each half into a 12-in. x 8-in. rectangle; brush with egg. Spread half of filling over each rectangle to within 1/2 in. of edges. Roll up jelly roll fashion; pinch to seal. Place each loaf, seam side sown, 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. Cover loosely with foil if top browns to quickly. Remove from pans to cool on a wire rack. Yield: 2 loaves (40 slices).
Originally published as Cinnamon Raisin Bread in Reminisce September/October 1994, p51

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MY REVIEW
mdrcichos User ID: 1553264 40859
Reviewed Mar. 12, 2013

"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."

MY REVIEW
FriedaG User ID: 1671534 37338
Reviewed Jan. 26, 2010

"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."

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