Spiced Raisin Swirl Bread

Why This Cinnamon Raisin Bread Will Become Your Go-To Recipe

• Effortless Ingredients: Forget specialty store runs! This recipe utilizes common pantry staples, ensuring a hassle-free baking experience from start to finish.
• Unmatched Softness & Flavor: Every bite delivers a cloud-like texture, perfectly complemented by the comforting warmth of cinnamon and the bursts of sweetness from the raisins. It’s a sensory delight.
• Versatile Indulgence: Whether you enjoy it sliced with butter, toasted with jam, or simply as a standalone snack, this bread is perfect for breakfast, a midday treat, or even a light dessert.
• Yields Two Loaves: Enjoy one now and freeze one for later, making meal prep easier and ensuring you always have a homemade delight at your fingertips.
• Simple for Home Bakers: Even if you’re new to yeast breads, our detailed instructions make the process approachable and rewarding.

Essential Ingredients for a Perfect Loaf

Creating truly exceptional cinnamon raisin bread starts with understanding the role each ingredient plays. Here’s a detailed look at the key components that come together to form this delightful treat:

• Warm Water: This is crucial for “waking up” your yeast. Aim for a temperature between 95-105 degrees F (35-40 degrees C). Water that is too cold won’t activate the yeast, while water that is too hot can kill it, preventing your bread from rising properly.
• Granulated Sugar: Beyond simply flavoring the dough, sugar provides essential food for the yeast, helping it to activate and multiply, leading to a good rise. You can subtly alter the flavor profile by substituting honey for the granulated sugar if you prefer a different kind of sweetness.
• Active Dry Yeast: Ensure you use active dry yeast for this particular recipe. Different types of yeast (like instant yeast) have varying activation and rising times, so sticking to active dry will ensure the mixing, rising, and baking times specified in this recipe are accurate.
• Large Eggs: Eggs contribute richness, moisture, and a tender crumb to the bread. They also add to the structure and give the bread a beautiful golden hue. Any standard large eggs will work perfectly.
• All-Purpose Flour: This versatile flour provides the primary structure for your bread. While all-purpose flour works wonderfully, you can also use bread flour for a slightly chewier texture. If using bread flour, you might need to adjust the amount slightly, adding it gradually until your dough achieves a smooth, elastic, and slightly shiny consistency.
• Cinnamon Swirl Filling: The heart of this bread’s flavor profile. For the luscious swirl, you’ll need a combination of brown sugar, softened butter, and ground cinnamon. Both light brown sugar and dark brown sugar can be used; dark brown sugar offers a more pronounced molasses flavor, adding a deeper, richer note to the swirl, while light brown sugar provides a milder, sweeter taste.
• Raisins: We typically use classic dark raisins for their robust flavor and chewy texture. However, feel free to experiment with golden raisins for a milder fruitiness or even other dried fruits like chopped dried dates or cranberries for an interesting twist. Just ensure your chosen fruit pairs well with the warm spice of cinnamon. Soaking raisins in warm water before adding them to the dough can help them stay plump and juicy during baking.
• Melted Butter (for topping): Brushed onto the loaves immediately after baking, a touch of melted butter creates a beautiful, glossy crust and imparts an extra layer of delicious buttery flavor, making the bread even more irresistible.

Step-by-Step Guide to Making Homemade Cinnamon Raisin Bread

Follow these detailed instructions to create two perfect loaves of cinnamon raisin bread that are sure to impress.

1. Prepare Your Pans: Begin by lightly greasing two 8.5″ x 4.5″ bread pans with butter. This ensures your loaves won’t stick and will release easily after baking. Set them aside for when your dough is ready.
2. Activate the Yeast: In the bowl of a stand mixer (or a large mixing bowl if kneading by hand), combine the warm water, granulated sugar, and active dry yeast. Stir gently until well mixed. Let this mixture sit undisturbed for 5-10 minutes. You’ll know the yeast is active and healthy when it becomes frothy and bubbly, indicating it’s ready to work its magic.
3. Mix the Bread Dough: Once your yeast is proofed and lively, add the avocado oil, salt, eggs, and half of the all-purpose flour to the yeast mixture. Using the dough hook attachment on your stand mixer (or a strong spoon for hand mixing), mix on low speed until all ingredients are just combined.
4. Gradually Add Flour and Knead: Continue adding the remaining flour, one cup at a time, mixing on low speed after each addition. The dough will gradually come together, pulling away from the sides of the bowl and beginning to look smooth. Once all the flour is incorporated, add the plump raisins. Increase the mixer speed to medium and knead for approximately 3 minutes. The dough should transform into a smooth, elastic ball, indicating proper gluten development.
5. First Rise (Bulk Fermentation): Gently remove the dough from the mixer bowl, form it into a ball, and place it back into the bowl (which can be lightly greased if needed). Cover the bowl tightly with plastic wrap to prevent a skin from forming. Place it in a warm, draft-free spot and let it rise until it has doubled in size. This typically takes about 30-45 minutes, but the time can vary depending on your kitchen’s temperature.
6. Shape the Loaves: After the dough has doubled, gently punch it down to release the air. Turn it out onto a lightly floured counter and divide it into two equal pieces. Using a rolling pin, carefully roll each piece of dough into a rectangle, roughly 8″x12″ in dimensions. The shorter 8-inch side should be approximately the length of your bread pans.
7. Add the Cinnamon Sugar Filling: In a small bowl, combine the room temperature softened butter, brown sugar, and ground cinnamon. Mix these ingredients thoroughly until you have a uniform, spreadable paste. Evenly spread half of this fragrant cinnamon mixture over each rolled-out dough rectangle, leaving a small border free around the edges.
8. Roll and Seal: Starting from one of the shorter 8-inch ends, tightly roll up each rectangle of dough. This tight roll is key to achieving that beautiful swirl. Once rolled, pinch the seam firmly to seal it completely, preventing the filling from escaping during baking. Tuck the ends of each rolled loaf neatly underneath, then place the loaves seam-side down into your greased bread pans.
9. Second Rise (Proofing) & Egg Wash: In a small bowl, whisk together one large egg and one tablespoon of water to create an egg wash. Using a pastry brush, gently apply a thin, even layer of this egg wash over the tops of each loaf. This will give your bread a golden, shiny crust. Cover the pans loosely with plastic wrap and let the loaves rise again in a warm place until they have nearly doubled in size, which will take another 30-45 minutes.
10. Bake to Perfection: While your loaves are undergoing their second rise, preheat your oven to 350 degrees F (175 degrees C). Once the loaves have risen, carefully place the pans into the preheated oven and bake for 28-30 minutes, or until the tops are beautifully golden brown. To confirm doneness, an instant-read thermometer inserted into the center of the loaf should register 195 degrees F (90 degrees C).
11. Cool and Serve: As soon as the bread comes out of the oven, brush the tops of each hot loaf with a tablespoon of melted butter. This adds flavor and a lovely sheen. Allow the loaves to cool in their pans for about 10-15 minutes. This resting period helps the bread set. Then, carefully remove them from the baking pans and transfer them to a wire rack to cool completely before slicing. Slicing warm bread can lead to a gummy texture, so patience is key! Once cooled, slice and savor your homemade masterpiece.

Absolutely! This is a great time-saver. You can mix the dough as directed, complete the first rise, and then place the covered bowl (ensure it’s well-sealed with plastic wrap) in the refrigerator overnight. The cold temperature will significantly slow down the yeast activity. The next day, remove the dough from the fridge and allow it to come to room temperature for about 30 minutes before dividing it into two pieces and shaping as instructed in the recipe.

While whole wheat flour offers nutritional benefits, we generally don’t recommend using it as a direct 1:1 substitute in this specific recipe. Whole wheat flour creates a much denser, heartier loaf, and this cinnamon raisin bread is designed to be exceptionally soft and fluffy. Substituting just a portion of the all-purpose flour (e.g., 1 cup) with whole wheat flour might work if you desire a slightly more wholesome texture without sacrificing too much of the intended softness. However, be prepared for a slightly different crumb and potentially a need to adjust liquid or rising times.

Yes, freezing cinnamon raisin bread is an excellent way to preserve its freshness! To freeze a loaf, first ensure it has cooled completely to room temperature. Warm bread will create condensation and ice crystals in the freezer. Once cool, wrap the loaf tightly in plastic wrap, then place it into a freezer-safe bag or an airtight container. It can be stored frozen for up to 2 months. To thaw, simply transfer it to the refrigerator overnight, or let it sit on the kitchen counter for several hours until defrosted. You can then toast individual slices or warm the entire loaf in a low oven.

Baking Success: Expert Tips for Your Best Loaf

• Plump Your Raisins: For extra juicy sweetness and to prevent them from drying out during baking, soak your raisins in warm water for about 10-15 minutes before adding them to the dough. Drain them well and pat dry before mixing.
• Avoid Overworking the Dough: While kneading is essential for gluten development, over-mixing can lead to a tough bread. Mix the dough just until it becomes smooth and elastic, and pulls away from the sides of the bowl. This ensures a wonderfully soft and tender crumb.
• Always Use Fresh Yeast: Yeast is a living organism, and its freshness is paramount for a successful rise. Always check the expiration date on your yeast package to ensure it’s active. Old or inactive yeast will result in dense, flat loaves.
• Patience During Cooling: It can be tempting to slice into a warm loaf, but allowing your bread to cool completely on a wire rack is crucial. Cooling allows the internal structure of the bread to set properly, preventing it from squishing or developing a gummy texture when sliced.
• Warm Rising Environment: Yeast thrives in warmth. If your kitchen is cool, find a warm spot for your dough to rise. This could be in a slightly warmed oven (turned off!), near a sunny window, or on top of a warm appliance.
• Don’t Rush the Rise: The rising times provided are estimates. Always go by how the dough looks (doubled in size) rather than strictly by the clock. A proper rise is key to light, airy bread.

Storing and Reheating Your Cinnamon Raisin Bread

Proper storage is key to keeping your homemade cinnamon raisin bread fresh and delicious for as long as possible. Here’s how to best store and reheat your loaves:

• Room Temperature: For immediate enjoyment, store your bread in an airtight container or a large resealable bag at room temperature for up to 3 days. This helps maintain its soft texture and prevents it from drying out.
• Refrigerator: If you need to extend its freshness slightly, you can store slices or a whole loaf in an airtight container in the fridge for up to 1 week. Be aware that refrigeration can sometimes alter the texture of bread, making it a bit firmer.
• Freezer: For long-term storage, transfer completely cooled Cinnamon Raisin Bread to freezer bags or another airtight, freezer-safe container. It can be stored effectively for up to 2 months. Freezing is perfect for making a batch and enjoying it over time.
• To Reheat: Our preferred method for reheating slices of this bread is toasting them. This brings back a wonderful crispness on the outside and warms the inside beautifully. Alternatively, you can warm a full loaf in a low oven (around 300°F or 150°C) for about 10-15 minutes, or until warmed through, for a freshly baked experience.

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