Cinnamon And Raisin Spread Food

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WORLD'S BEST CINNAMON RAISIN BREAD (NOT BREAD MACHINE)



World's Best Cinnamon Raisin Bread (Not Bread Machine) image

This is the best Cinnamon Raisin Bread I've ever had! It really has a great consistency and smells WONDERFUL while baking. I made this for the first time about a year ago and since it makes 3 loaves, I gave one to my neighbor. Now she asks for it constantly and since it is so fun to make, I oblige her, plus I get to keep the other 2 loaves!

Provided by Lydia Holton

Categories     Yeast Breads

Time 3h45m

Yield 3 loaves, 36 serving(s)

Number Of Ingredients 13

1 1/2 cups milk
1 cup warm water (must be between 110-115 degrees)
2 (1/4 ounce) packages active dry yeast
3 eggs
1/2 cup white sugar
1 teaspoon salt
1/2 cup unsalted butter, softened
1 cup raisins
8 cups all-purpose flour
2 tablespoons milk
1 cup white sugar
3 tablespoons ground cinnamon
2 tablespoons butter, melted (approx.)

Steps:

  • Warm the milk in a small sauce pan on the stove until it just starts to bubble, stirring occasionally.
  • Remove from heat.
  • Let cool until lukewarm, about 120-125 degrees.
  • Dissolve yeast in warm water and set aside until yeast is frothy, about 10 minutes or so (make sure your water is at the correct temperature or the yeast won't activate.) Then mix in eggs, sugar, butter salt and raisins (stir in the cooled milk slowly so you don't cook the eggs.) Add the flour gradually to make a stiff dough.
  • Knead the dough on a lightly floured surface for a few minutes until smooth.
  • Place in a large, buttered, mixing bowl and turn to grease the surface of the dough.
  • Cover with a warm, damp cloth and let rise (I like to let my bread rise in the oven with the light on. It has just the right amount of heat and keeps the bread out of drafts.) Allow to rise until doubled, usually about 1 1/2 hours.
  • Roll out on a lightly floured surface into a large rectangle 1/2 inch thick.
  • Moisten the dough with 2 tablespoons milk and rub all over the dough with your hands.
  • Mix together 1 cup of sugar and 3 tablespoons cinnamon and sprinkle mixture evenly on top of the moistened dough.
  • Roll up tightly (the long way).
  • The roll should be about 3 inches in diameter.
  • Cut into thirds, and tuck under ends and pinch bottom together.
  • Place loaves into well greased (you can use Crisco or butter for this) 9 x 5 inch pans and lightly grease tops of loaves.
  • Let rise in warm place, uncovered, again for about an hour.
  • Bake at 350 degrees for 45 minutes or until loaves are lightly browned and sound hollow when tapped.
  • Remove from oven and let cool on rack.
  • Take melted butter and spread over tops of loaves.
  • After about 20 minutes, lay loaves on their sides and remove from pans.
  • Allow to cool before slicing.

Nutrition Facts : Calories 189.6, Fat 4.3, SaturatedFat 2.5, Cholesterol 25.5, Sodium 83.4, Carbohydrate 34, Fiber 1.4, Sugar 10.8, Protein 4.1

CINNAMON AND RAISIN SPREAD



Cinnamon and Raisin Spread image

Spread this creamy, lightly sweet raisin-packed blend on bagels, crackers or bread slices. It's a real treat as a snack or with brunch.

Provided by sal

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cold Cheese Dip Recipes

Time 15m

Yield 20

Number Of Ingredients 5

1 cup fat free cream cheese
1 cup cottage cheese
1 teaspoon ground cinnamon
2 teaspoons white sugar
½ cup raisins

Steps:

  • Place fat free cream cheese, cottage cheese, cinnamon and white sugar in a food processor. Blend until smooth. Transfer to a medium bowl. Stir in raisins. Cover and chill in the refrigerator until serving.

Nutrition Facts : Calories 37 calories, Carbohydrate 4.7 g, Cholesterol 2.6 mg, Fat 0.7 g, Fiber 0.2 g, Protein 3.2 g, SaturatedFat 0.4 g, Sodium 109.2 mg, Sugar 2.9 g

HOMEMADE CINNAMON RAISIN BREAD



Homemade Cinnamon Raisin Bread image

Cinnamon Raisin was my toast of choice when I was a kid, and it still is today.

Categories     baking

Time 1h5m

Yield 8 servings

Number Of Ingredients 13

FOR THE DOUGH:
1 c. Milk, Almond Milk, Or Soy Milk, At 110ºF
2 tbsp. Brown Sugar (See Note)
2 1/4 tsp. Instant Rise Yeast
6 tbsp. Neutral Oil (See Note) Or Melted Unsalted Butter
2 Eggs
3 1/2 c. All-purpose Flour (17 1/2 Ounces By Weight), Plus More For Dusting
1 tsp. Salt
1/2 c. Raisins
FOR THE CINNAMON FILLING:
1/3 c. Brown Sugar
2 tbsp. Ground Cinnamon
3 tbsp. Melted Butter (or Oil)

Steps:

  • Combine milk, brown sugar, and yeast in a bowl or measuring cup. Let sit for 10 minutes, until foamy. This indicates that the yeast is alive and well. Pour the yeast liquid into the bowl of a stand mixer, and add oil and eggs. Whisk to combine the wet ingredients, then add flour and salt. Use the dough hook or a spatula to roughly combine the wet and dry ingredients into a shaggy dough. Add the raisins, then fit the bowl and dough hook to the stand mixer. Knead on medium low speed for 10 minutes. Remove the dough hook, cover the bowl with plastic wrap, and let the dough rise for 1 hour, until doubled in size.Flour your countertop as lightly as possible, then spread and stretch the dough into a rectangle that is the length of your loaf pan, about 9 inches by 18 inches. I prefer to use a 9x5 loaf pan.Make the cinnamon filling by stirring together brown sugar, cinnamon, and butter. Spread this mixture all over the top of the dough rectangle, then roll the dough up as tightly as you can, rolling the long way. Place the roll seam-side down into a greased loaf pan, then cover with plastic wrap to let rise for 30 minutes. Preheat oven to 375ºF, then bake bread for 40-50 minutes until the inside reads 190ºF to 200ºF with a thermometer. Let the bread cool completely on a wire rack before slicing. Enjoy!Notes:1. The 2 tablespoons brown sugar won't make the bread very sweet. If you want a sweeter loaf, double the brown sugar.2. I use grapeseed oil, but you could also use canola oil, vegetable oil, a light olive oil, etc.3. The dough will be sticky, but resist the urge to add more flour, as it will make the bread more dense.Storage: Since there are no preservatives, the bread will only keep for a few days at room temperature. I recommend freezing any unused bread.

CINNAMON RAISIN BREAD



Cinnamon Raisin Bread image

Homemade Cinnamon Raisin Bread is easy to make and the ultimate in fast comfort food. The flavors and aroma as it bakes are like being wrapped in a warm blanket next to a roaring fire. Perfect anytime.

Provided by Toni Dash

Categories     Side Dish

Time 2h25m

Number Of Ingredients 14

1/3 cup Raisins
1 teaspoon Vanilla Extract
1/4 cup Light Brown Sugar
1 tablespoon Cinnamon
2 cups All-Purpose Flour (regular or gluten-free measure-for-measure flour blend) (see Notes below on measuring the flour)
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1/4 cup Unsalted Butter (Softened)
1 cup Granulated Sugar
1 Egg
1/2 cup Milk
1/2 cup powdered sugar
2-4 tbsp. heavy cream

Steps:

  • Preheat oven to 350 degrees. Prepare a 9x5 loaf pan with a non-stick baking spray. PRO TIP: Line the bottom with parchment paper and spray the paper for easier removal.
  • Add the raisins and vanilla extract to a small bowl. Fill with boiling water with 1/2 inch of water over the top of the raisins. Soak the raisins for 15 minutes, then drain them and set them on a towel to dry.
  • In another small bowl, mix together the light brown sugar and cinnamon. Take a spoonful of the brown sugar mixture and stir it together with the raisins. Set aside. The rest of the sugar mixture will be used in the bread.
  • In a medium sized bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
  • In a large bowl (or bowl of a standing mixer), beat together the sugar and butter until it's light and fluffy.
  • Add in the egg and mix again, just until combined.
  • Slowly add in the flour mixture, alternating with the milk, and mix just until everything is combined, do not over mix.
  • Fold in the raisins.
  • Spread half of the batter along the bottom of the prepared loaf pan. Sprinkle half of the brown sugar mixture on top of the batter.
  • Spoon the remaining batter on top and spread to the edge. Sprinkle the remaining brown sugar mixture all over the top.
  • Bake for 60 minutes or until a toothpick comes out clean.
  • Cool for 10 minutes before moving the bread to a cooling rack. Cool for about an hour before icing and cutting.

Nutrition Facts : Calories 246 kcal, Carbohydrate 47 g, Protein 3 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 28 mg, Sodium 157 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving

CINNAMON RAISIN QUICK BREAD



Cinnamon Raisin Quick Bread image

Cinnamon Raisin Quick Bread is an easy, delicious breakfast recipe. Rich and moist buttermilk bread with raisins and a sweet cinnamon swirl made in an hour.

Provided by Sabrina Snyder

Categories     Bread

Time 1h5m

Number Of Ingredients 9

1 cup buttermilk
1 cup sugar (, divided)
1/4 cup vegetable oil
1 large egg
2 cups flour
1 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 cup raisins

Steps:

  • Preheat oven to 325 degrees and spray an 8x4 loaf pan with baking spray.
  • In a large bowl whisk together the buttermilk, 3/4 cup sugar, vegetable oil and egg until smooth.
  • Sift together flour, baking soda and salt.
  • Add the flour mixture to the wet mixture and whisk together until just combined.
  • Stir in the raisins.
  • In a small bowl stir together the remaining 1/4 cup sugar and 2 teaspoons cinnamon.
  • Pour half the batter into the loaf pan and sprinkle the sugar and cinnamon mixture over it.
  • Add the remaining batter evenly and swirl the internal cinnamon sugar mixture together with a butter knife.
  • Bake for 50-55 minutes or until a toothpick comes out clean.

Nutrition Facts : Calories 216 kcal, Carbohydrate 39 g, Protein 3 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 16 mg, Sodium 217 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving

CINNAMON, RAISIN AND TOASTED NUT SPREAD



Cinnamon, Raisin and Toasted Nut Spread image

From Lowfat Living cookbook. Wonderful spread on whole grain bread. Try this on slices of Granny Smith apples! Ideal for car trips, brunches or picnics!

Provided by COOKGIRl

Categories     Spreads

Time 10m

Yield 16 tablespoons

Number Of Ingredients 7

1 cup cream cheese, softened (or 1 cup tofu cream cheese)
1 teaspoon real maple syrup
1/2 teaspoon lemon zest, finely grated
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1/4 cup raisins (read *NOTE) or 1/4 cup currants (read *NOTE)
1/4 cup toasted almonds or 1/4 cup toasted hazelnuts, finely chopped

Steps:

  • *NOTE: If you wish, you can coarsely chop the raisins before adding to the other ingredients. I preferred the texture better when the raisins were chopped.
  • In a medium bowl, combine the cream cheese, maple syrup, lemon zest, cinnamon and nutmeg. Mix until creamy and smooth.
  • Stir in the raisins and nuts. Cover well and refrigerate until ready to serve.
  • Taste and adjust seasonings before serving.

Nutrition Facts : Calories 70.6, Fat 6.3, SaturatedFat 3.3, Cholesterol 15.9, Sodium 43.3, Carbohydrate 2.8, Fiber 0.2, Sugar 1.7, Protein 1.4

CINNAMON-RAISIN ALMOND-WALNUT BUTTER



Cinnamon-Raisin Almond-Walnut Butter image

Provided by Food Network Kitchen

Time 25m

Yield 1 cup

Number Of Ingredients 0

Steps:

  • Toast 3/4 cup walnuts on a baking sheet at 350 degrees F until golden, 12 to 15 minutes. While the walnuts are warm, make Basic Almond Butter, using 3/4 cup almonds and the walnuts and using only 1 teaspoon vegetable oil. Add 1/4 cup raisins and 1 1/2 teaspoons cinnamon and process until the raisins are finely chopped.

CINNAMON RAISIN BREAD



Cinnamon Raisin Bread image

Provided by Food Network

Categories     side-dish

Time 5h45m

Yield One plump 9 by 5 inch loaf

Number Of Ingredients 5

Big Beautiful White Pan Loaf dough, 1 batch
1 1/2 teaspoons cinnamon
3 tablespoons sugar
1 1/2 cups, (7.5 ounces) dark raisins,
2 tablespoons unbleached all-purpose flour

Steps:

  • Mix one batch of the White Pan Loaf dough according to instructions given in recipe.
  • Place the just mixed dough in a clean bowl lightly dusted with flour. Cover the bowl with a towel and allow the dough to rise at room temperature (75 degrees to 77 degrees) for 2 to 2 1/2 hours, until it doubles in volume. (An indentation made by poking your finger deep into the dough should not spring back.)
  • While the dough is rising, place the raisins in a bowl or a plastic container and fill with warm water to come just below the top of the raisins. (If you use too much water, you will rinse away the natural sweetness of the raisins.)
  • Place the dough on a very lightly floured surface. Gently deflate the dough and pat it into a rectangle that is about 3/4 of an inch thick, and about 6 inches by 12 inches in size. The short sides should be the top and bottom edges.
  • Mix the cinnamon and sugar together, and sprinkle it evenly over the dough.
  • Drain the raisins and toss them with the remaining 2 tablespoons flour. Spread the raisins evenly over the dough and gently press them into it.
  • Starting at a short side, roll the dough into a log. Roll the dough tightly, keeping the skin of the dough slightly taut, and tucking in any raisins that fall out, but don't stretch the dough so tight that the skin tears. Seal the seam of the log gently but tightly using the heel of your hand against the surface of the table, or pinch it shut with your fingers.
  • Place the loaf in an oiled or buttered 9 by 5 inch loaf pan, and cover with oiled plastic wrap. Let the dough rise at room temperature for 1 1/2 to 2 1/2 hours, or until the loaf has risen almost 1 inch above the sides of the pans.
  • Meanwhile, preheat the oven to 450 degrees.
  • Place the loaf pan on the center oven rack. Using a plant sprayer, mist the loaf 8 to 10 times, then quickly shut the oven door. Spray the bread again after 2 minutes.
  • Bake for 15 minutes, then reduce the oven temperature to 375 degrees and bake for 20 to 30 minutes longer, until the crust is deep brown and the loaf sounds hollow when tapped on the bottom. The crust may color quickly because of the cinnamon and raisins in the dough; watch carefully and cover the top of the loaf loosely with foil if it is browning too fast. Let cool in the pan for 5 minutes, then remove the bread from the pan and place the loaf on a rack to cool. Let cool completely before slicing, or the bread will fall apart. This bread keeps well for at least 2 days.

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From foodlustpeoplelove.com


WHOLE-WHEAT CINNAMON RAISIN BREAD (FOR BREAD MACHINE ...
Smear the butter mixture all over the top and roll up tightly. Place dough in a greased loaf pan, cover with cloth and let rise for another hour in a warm spot. Preheat oven to 350 degrees. Whisk together the egg and warm water then brush all over loaf. Bake for 40 minutes. Homemade Cinnamon Raisin Bread. Whole Wheat Cinnamon Raison Bread (in bread machine. A …
From foodnewsnews.com


CINNAMON RAISIN BREAD - RECIPES - THE REPURPOSING LIFE
1 Tbsp. ground cinnamon; ⅔ Tbsp. butter, melted; Directions. Warm the milk in a small sauce pan on the stove until it just starts to bubble, stirring occasionally. Remove from heat. Let cool until lukewarm, about 120–125℉. Dissolve yeast in warm water and set aside until yeast is frothy, about 10 minutes or so (make sure your water is at the correct temperature or the …
From therepurposinglife.com


CINNAMON RAISIN BREAD MACHINE RECIPE BEST BREAD EVER ...
All ingredients such as bread machine yeast, all-purpose flour, ground cinnamon, melted butter or margarine (any spread with minimum 65% vegetable oil can be used), water, sugar, and salt are to be added onto the pan of the bread machine. Make sure to keep raisins apart from this process. Ensure that the ingredients which are bought for this process are fresh …
From howtonutrition.com


CINNAMON AND RAISIN SPREAD RECIPE
Cinnamon and raisin spread recipe. Learn how to cook great Cinnamon and raisin spread . Crecipe.com deliver fine selection of quality Cinnamon and raisin spread recipes equipped with ratings, reviews and mixing tips. Get one of our Cinnamon and raisin spread recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
From crecipe.com


CINNAMON RAISIN CASHEW BUTTER - REAL HEALTHY RECIPES
Cinnamon Raisin Cashew Butter. Prep time 10 min. Cook time — Total time 10 min. Prep time 10 min. Cook time — Total time 10 min. About. There was a two-year span when we belonged to the ‘Peanut Butter of The Month Club’ and every month a box would appear at our door with a couple jars of peanut butter. Typically one of the jars would be a sweet flavor and the other of …
From realhealthyrecipes.com


CINNAMON RAISIN PEANUT BUTTER - HEALTHYFOODFORLIVING.COM ...
Cinnamon Raisin Peanut Butter. Printer-Friendly Recipe. yield: about 1 cup (eight 2 Tbsp servings) Ingredients: 1 1/2 cups roasted, unsalted peanuts, preferably organic ; 1 Tbsp ground cinnamon; 1/4 tsp Kosher salt; 2 tsp evaporated cane juice; 1 1/2 tsp canola oil, divided; 1/4 cup raisins, preferably organic; Directions: Place peanuts into the bowl of a food …
From healthyfoodforliving.com


TOP 10 BEST CINNAMON RAISIN BREAD REVIEWS - FOOD NEWS
Top 10 Best raisin bread Reviews. Stir 3 cups flour, sugar, cinnamon, salt, and yeast together in a large bowl. Pour in water and stir until all the flour has been incorporated and a shaggy, wet dough forms. Stir in raisins and cover with plastic wrap. Place bowl in a warm, draft-free space for 30 minutes or in the oven with the oven light on.
From foodnewsnews.com


KITCHENAID CINNAMON RAISIN BREAD RECIPE - ALL INFORMATION ...
Mix the 1/4 cup white sugar, brown sugar, cinnamon, and 1/4 cup raisins in a small bowl. Sprinkle over rolled dough. Grease a 9 in by 5 in loaf pan with 1/2 tablespoon of melted butter. Roll the dough tightly. Pinch ends together. Place dough in loaf pan. Coat the top of the dough with 1/2 tablespoon of melted butter.
From therecipes.info


IS CINNAMON RAISIN BREAD HEALTHY? WHY OR WHY NOT? - …
Apr 7, 2020 - Easy No-Knead Cinnamon Raisin Bread make a delicious breakfast smeared with butter or cream cheese and requires zero bread making skills! Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From foodnews.cc


CINNAMON & RAISIN PEANUT BUTTER 375G – ISLAND NUT ROASTERY
Home › Cinnamon & Raisin Peanut Butter 375g. Cinnamon & Raisin Peanut Butter 375g $8.99 Ingredients: Peanuts, Organic Sultana Raisins, Cinnamon & Salt. This product is manufactured in a facility that processes foods containing, milk, soy, tree nuts, peanuts, and seeds. Quantity Add to Cart. MAILING ADDRESS #6 2042 Mills Rd. Sidney, British Columbia …
From islandnutroastery.com


CINNAMON-RAISIN PEANUT BUTTER SANDWICH | HEMYA
Cinnamon-Raisin Peanut Butter Sandwich ساندويتش زبدة الفول السوداني بالزبيب والقرفة Cinnamon-Raisin Peanut Butter Sandwich. QAR 10.00. Add to cart. Description; Dish Recipes. peanut butter honey raisins toast bread cinnamon. زبدة الفول السوداني عسل زبيب خبز التوست قرفة. Nutritional Facts Amount Per serving الكمية ...
From hemya.com


EASY CINNAMON RAISIN BREAD RECIPES & IDEAS | FOOD & WINE
F&W's guide to cinnamon-raisin bread offers chef-inspired recipes and meal ideas that will elevate your brunch spread—or your next snack. From a …
From foodandwine.com


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