Cinnamon Raisin Bread

This basic cinnamon raisin bread is perfect for beginners. It is super easy to make and it’s so delicious. You don’t have to worry about making that swirl in the bread. I love making this bread for an easy breakfast that is perfect with butter and coffee or tea. My daughter loves having this for a quick breakfast on a school morning with jam. It is so good. I make a ton of this bread around the Holidays for a quick breakfast because, as w all know, baking around the Holidays is hectic.

Let’s get started.

Cinnamon raisin Bread


3 tsp yeast
1/2 cup warm water
3 to 4-1/4 cups flour (I use unbleached all-purpose)
2 tbsp cinnamon
1 tsp nutmeg
1 tsp kosher salt ( I use 1/2 tsp fine salt)
5 tbsp butter – unsalted and room temp
1/2 cup sugar
3 eggs – room temp
1 1/4 cup raisins
1 cup walnuts


  1. In a bowl combine the water and yeast with about 2 tsp of the sugar. Stir until combined. Set aside to get foamy. This should take about 5 minutes.
  2. In a bowl combine the flour, cinnamon, nutmeg, and salt. Mix well. Set aside.
  3. In a stand mixer combine the butter and sugar together and mix with a paddle attachment until it is well combined and fluffy. Add the eggs 1 at a time until well combined before adding the next egg. When ready add the yeast mixture and mix to combine well.
  4. With the mixer on low, slowly add in the flour 1/2 cup at a time until the dough comes together to form a soft ball. Don’t forget to scrape down the sides of the bowl if needed. Add the raisins and walnuts and mix well. It should be tacky but should not stick to your fingers when touched. This should take about 10 minutes or so with a stand mixer on speed 2. If doing this by hand, it should take about 12-15 minutes.
  5. when ready, Oil a large bowl with a bit of flavorless oil and add the dough ball and roll the dough around to coat it evenly with the oil. Place a tea towel or plastic wrap on the bowl and put it in a warm place to rise for 2 hours or until doubled in size.
  6. Punch the dough down gently and turn out on to a lightly floured surface. Knead the dough for about 3 to 5 minutes to form a soft ball of dough and to rework the gluten.
  7. Butter and flour a loaf pan and shape the dough to fit the loaf pan. Place the dough into the loaf pan and cover with a tea towel or plastic wrap. Let rise for 1 to 2 hours or until doubled in size. Make sure to place it in a warm place.
  8. Preheat the oven to 375*. Place your oven rack in the center of the oven. Place the pan in the oven and bake for 30 to 35 mintues or until the bread is golden brown and cooked through. It should sound hollow when you tap on the bottom of the bread. The internal temp should read 190* when tested with a thermometer.
  9. Remove and let stand 5 minutes in the pan. Remove to a wire rack to cool completely before slicing. It is hard to wait…. but, you got this.

  • Remove the bread carefully from the pan before tapping on the bottom. Use a tea towel to hold the bread as it is very hot.
  • Check the internal temp of the bread by inserting a thermometer into the side of the bread to reach the center. The temperature should read 190*. If it is not at that temp place back in and lower the temp of the oven to 350* and cook a bit longer.
  • To make a more soft crumb in the bread you can use bread flour instead of all purose. I always have all purpose on hand so this is my flour of choice.
  • If the top is getting to brown you can lower the rack to the bottom of the oven. Don’t forget to rotate the pan to make sure the bread gets even browning on the top. Some stoves have hot spots so just be mindful of that when baking.
  • You can leave out the walnuts or sub out for a different type of nut or seed.

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