CINNAMON RAISIN QUICK BREAD
Cinnamon and raisins bring heartwarming flavor to this mildly sweet bread. It's ideal for an on-the-go breakfast or a quick snack before dinner. -Flo Burtnett, Gage, Oklahoma
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (12 slices each).
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, combine flour, 1-1/2 cups sugar, soda and salt. In a small bowl, whisk eggs, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in raisins. Combine cinnamon and remaining sugar; set aside. , Spoon half the batter into 2 greased 8x4-in. loaf pans. Sprinkle with half of the reserved cinnamon sugar; repeat layers. Cut through batter with a knife to swirl. , Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks. Freeze option: Wrap cooled bread in foil and freeze for up to 3 months. To use, thaw at room temperature.
Nutrition Facts : Calories 204 calories, Fat 5g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 231mg sodium, Carbohydrate 36g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
EASY CINNAMON RAISIN BREAD
Inspired by my love of Hot Cross Buns, this easy cinnamon raisin bread is the perfect recipe for Easter. Soft, fluffy and perfectly spiced.
Provided by Alida Ryder
Categories Bread
Time 2h35m
Number Of Ingredients 12
Steps:
- Whisk water, milk, sugar and yeast together. Allow to stand for 10 minutes until foamy.
- In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, spiced and salt.
- With the mixer running, add the yeast mixture and allow to knead in.
- Add the butter or oil, allow to knead in then add more flour, one third cup at a time until the dough is smooth. Add the raisins.
- Knead for another minuted until the dough comes away from the sides of the bowl.
- If the dough is still very sticky, add more flour and knead in.
- The dough should be smooth and soft and only a slight bit sticky.
- Cover with plastic wrap or a damp tea towel and allow to rise for 1 hour.
- Once the dough has proofed, press it into rectangle on a lightly floured surface. Press any raisins that have fallen out of the dough into the center. Roll onto its self into a log, pinch the seam then transfer to a loaf pan that has been lightly greased.
- Cover again and allow to rise for 30 minutes while you preheat the oven to 180°C/350°F.
- Brush with beaten egg and place in the oven and allow to bake for 30-45 minutes until golden brown and risen. If the bread browns too quickly, loosely cover with a piece of foil and continue baking. Once baked the bread will sound hollow when tapped on the bottom.
- Remove from the oven, brush with melted butter (optional) and allow to cool before slicing.
Nutrition Facts : Calories 389 kcal, Carbohydrate 63 g, Protein 9 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 41 mg, Sodium 390 mg, Fiber 5 g, Sugar 18 g, ServingSize 1 serving
RAISIN CINNAMON BREAD
Here's my version of the time-honored cinnamon swirl bread. Confectioners' sugar icing makes it even more special. The recipe makes two loaves, perfect for sharing with the neighbors. -Deanna Patterson, Greenville, Texas
Provided by Taste of Home
Time 55m
Yield 2 loaves (16 slices each).
Number Of Ingredients 13
Steps:
- In a large bowl, dissolve yeast in warm water. Add milk, 1/3 cup sugar, oil, salt and 2 cups flour. Beat until smooth. Add raisins and 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 1-1/4 hours. , Punch dough down. On a lightly floured surface, divide in half. Roll each into a 15x7-in. rectangle. Combine cinnamon and remaining sugar; sprinkle over dough. Sprinkle with water. Starting with a short side, roll up tightly, jelly-roll style. Pinch seams and ends to seal. Place, seam side down, in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 1 hour. , Preheat oven to 350°. Bake 30-35 minutes or until golden brown. Remove from pans to wire racks to cool completely. Combine glaze ingredients; drizzle over warm loaves.
Nutrition Facts : Calories 162 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 157mg sodium, Carbohydrate 32g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
WORLD'S BEST CINNAMON RAISIN BREAD (NOT BREAD MACHINE)
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
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 RAISIN BREAD LOAF RECIPE
Every slice of this cinnamon raisin bread recipe is laced with plump raisins and the perfect cinnamon swirl. Yield: 1 loaf
Provided by Laura Fuentes
Categories Breads
Time 3h30m
Yield 8
Number Of Ingredients 13
Steps:
- In a measuring glass or cup, dissolve yeast in warm water and set it aside for about 10 minutes to bloom (for developing a 1/2 to 1 inch of foam at the top, the bloom)
- Meanwhile, to the bowl of your stand mixer, add the egg, sugar, butter, and salt, and using the paddle, cream well. Add the warm milk and the bloomed yeast and water mixture to the bowl, and combine.
- Slowly add the flour to the bowl while the mixer is on medium-low speed until a dough forms. Add the raisins and give it a mix over.
- Flour your counter or work surface lightly, and transfer the dough onto it. Knead it a few times to combine. If the dough feels sticky, lightly sprinkle a little more flour, just enough to fold over.
- Grease a large bowl with spray, oil, or butter, and transfer the dough ball. Cover it with a warm, damp kitchen towel and let it rise for 1 1/2 hours until it has doubled in size.
- Transfer the dough out of the bowl onto a lightly floured surface, and roll out the dough into a rectangle about 1/2 inch thick and 8 to 9 inches long (the size of your baking pan).
- Brush or use your hands to lightly brush milk over the dough. You could use melted butter instead.
- In a small dish, combine brown sugar and cinnamon and sprinkle the mixture over the dough.
- Roll the dough lengthwise, and transfer the rolled log into the prepared loaf pan. Brush the top of the dough in the pan with melted butter.
- Let the dough rise once more, in the pan, for one hour.
- Place the top baking rack in the middle position of the oven and preheat the oven to 350F.
- Bake in the preheated oven for 45 minutes until the loaf has browned at the top and it sounds hollow when tapped.
- Remove from the oven and let it cool down slightly before transferring it out of the pan onto a cooling rack. Once fully cooled, slice into 8 slices and enjoy.
Nutrition Facts : ServingSize 1 thick slice, Calories 119 calories, Sugar 15.4 g, Sodium 93 mg, Fat 5 g, SaturatedFat 2.9 g, TransFat 0 g, Carbohydrate 18 g, Fiber 1 g, Protein 2 g, Cholesterol 35 mg
SOURDOUGH CINNAMON BREAD WITH RAISINS
Beautifully swirled cinnamon bread with raisins begins with your bread recipe of choice. Her are the instructions for turning your bread recipe into a yummy cinnamon raisin bread.
Provided by Diane Williams
Categories Sourdough
Time 20h50m
Number Of Ingredients 10
Steps:
- Begin with a very active recently fed starter. It should pass the float test.
- Set a large bowl on a digital food scale set to grams and press the tare button. The scale should read zero.
- Pour in the water to weight of 650 g. Press tare.
- Pour in 300 grams of starter. Press tare. The starter should form a floating mass on the water.
- Add the oil. Press tare
- Add the honey. Press tare.
- Whisk together the starter, oil, honey and water until they are mixed.
- Add the 1000 grams of flour.
- Mix the flour into the water/starter with a dough hook, spatula and your wet hands until you have a shaggy ball of dough.
- autolyse 1 hour.
- Sprinkle salt across dough.
- spritz with water bottle and work in the salt with wet hands.
- Rest 30 mins
- PREPARE RAISINS: Put the raisins in water and set aside. They will plump as they absorb water for a better finished baking result.
- Begin Stretch and Folds. You need 4 rounds of stretch and folds 30 mins apart. See video for technique.
- BEFORE the second stretch and fold cut the dough in half if you only want ONE loaf for cinnamon raisin bread. The other make as plain.
- Incorporate the plumped raisins into the dough in the second and third stretch and folds. Half in one then half in the other.
- Fourth stretch and fold all the raisin will be blended evenly throughout the dough.
- Refrigerate overnight.
- Remove from fridge and warm to room temperature. (ABOUT TWO HOURS)
- ( If you have not yet divided the dough for loaves) Divide the dough into two equal dough balls by weight.
- Bench rest an hour until dough is elastic.
- De-gass dough with rolling pin and shape for pans as shown in post.
- Spray the dough with water and evenly sprinkle with Half the cinnamon sugar.
- Fold the outside edges of the dough to the center and close the seam. Sprinkle remaining cinnamon sugar on the top.
- Fold the FRONT corners of the rectangle to the center seam.
- Roll the dough up tucking it as you roll to keep the roll tight.
- Flatten the seam and pinch the ends.
- Place the formed dough loaf into your oiled bread pans.
- let dough do a final rise in bread pans covered loosely with plastic until they reach the top of the loaf pans.
- Do an egg wash(optional) on top of the dough before baking.
- Score the dough with a sharp wet blade. Make one deep slash down the length of the loaf for best rise.
- Preheat oven with a pizza stone(or baking sheet) and broiler pan on oven shelf below at 400°.
- Loaf pans go on top of a sheet pan onto the stone(If you have one).
- Spritz loaves very liberally with water bottle just before going into oven.
- Pour water about 1/2 inch deep in the broiler pan. This creates steam.
- Keep steamy for first 15 mins. Spray hot oven with water as you begin baking the loaves.
- After 15 mins turn oven down to 375°.
- Bake an additional 30-35 mins.
- Turn loaves for even browning.
- Using a digital thermometer check internal Temp of loaf. It is done at 200°. If you don't have a thermometer pop loaves out to test for hollow on bottom. Or thump the loaf. Does is have a hollow sound?
- Remove from oven and cool on racks to room temperature before cutting the bread.
Nutrition Facts : Calories 217 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 2 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 slice cinnamon bread, Sodium 326 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
CINNAMON RAISIN QUICK BREAD
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
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
EASY NO KNEAD CINNAMON ARTISAN BREAD
This Easy No Knead Cinnamon Raisin Artisan Bread is crusty on the outside, tender and fluffy on the inside and packed with sweet cinnamon flavour and juicy raisins. And it's so easy to make this bakery-style loaf at home in your own kitchen!
Provided by Chrissie (thebusybaker.ca)
Categories Baking Side Dish Snack
Time 55m
Number Of Ingredients 9
Steps:
- Add the flours, raisins, yeast, salt, cinnamon, and brown sugar to a large bowl. Be sure to add the yeast and the salt to separate sides of the bowl.
- Stir the dry ingredients together well.
- Add the water and stir until a thick, rough dough forms. Add 1-2 more tablespoons of water or flour if needed.
- Flour your hands and shape the dough into a ball, placing it into the bottom of the bowl and covering the bowl with plastic wrap.
- Place in a warm spot in your kitchen and let rise for 12-18 hours. When I make this bread, I prepare the dough in the evening and bake the next morning. For quick rise instructions, see the Recipe Notes below.
- After the rising time, preheat your oven to 450 degrees Fahrenheit.
- Place an oven-safe Dutch Oven pot in the cold oven and let it preheat with the oven.
- Flour your hands well and shape the dough into a round ball and set it on a piece of parchment paper on the counter dusted with flour.
- Dust the top of the dough ball with flour and cover with a clean kitchen towel, letting it rise for 25 minutes.
- After the dough has risen remove the Dutch Oven pot from the oven and using the parchment paper, pick up the dough and place it carefully in the bottom of the Dutch Oven. Make two very shallow slices in the top of the risen loaf in the shape of an X.
- Replace the lid of the Dutch Oven, place it back into the hot oven, and bake for 30 minutes.
- After 30 minutes of baking time, remove the lid from the Dutch Oven and continue baking for an additional 10 minutes uncovered.
- After the baking time, remove the pot from the oven and transfer the loaf to a cooling rack using the parchment paper.
- Cool completely before slicing.
Nutrition Facts : ServingSize 1 serving, Calories 181 kcal, Carbohydrate 40 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Sodium 354 mg, Fiber 3 g, Sugar 4 g
CINNAMON RAISIN BREAD
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
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 BREAD
This Cinnamon Raisin Bread is one of the simplest breads you can make at home, and and it's loaded with wonderful cinnamon flavor!
Provided by Joanne Ozug
Categories Breakfast
Time 2h55m
Number Of Ingredients 13
Steps:
- Combine the milk, melted butter, and honey in a microwave safe glass.
- Heat the liquid in the microwave**** to 110 to 115 degrees F, then stir in the yeast. Let this mixture sit for 10 minutes, until foamy.
- Pour the yeast liquid into the bowl of a stand mixer, and add the flour, salt, eggs, and raisins.
- Stir it around with a wooden spoon or the dough hook of the mixer until roughly combined.
- Fit the stand mixer with the dough hook, and knead for 10 minutes on medium low speed.
- Cover the dough bowl with plastic wrap and let the dough rise for one to two hours, until doubled in size.
- Lightly flour your countertop and spread the dough into a rectangle that is the length of your loaf pan (I use a standard 9x5inch pan). It doesn't have to be perfect.
- Make the cinnamon filling by stirring together the brown sugar, cinnamon, butter, and salt.
- Spread this mixture all over the top of the dough rectangle, then roll the dough up like a cinnamon roll, and pinch the seam shut.
- Grease a 9x5 loaf pan with butter, and place the bread roll seam side down into the pan.
- Cover the loaf with plastic wrap and let it rise for 60 minutes, until the dough has risen past the top of the loaf pan.
- Preheat the oven to 375 degrees F, and place a sheet pan on the lowest shelf of the oven. Add enough boiling water to cover the bottom of the sheet pan, then bake the bread on the shelf above the water for 40-50 minutes until the inside registers 190 to 200 degrees on an instant read thermometer.
- Let the bread cool completely on a wire rack before slicing it. Enjoy!
- Storing: since there are no preservatives, the bread will only keep for a few days at room temperature. I recommend freezing any unused bread.
Nutrition Facts : Calories 275 kcal, Carbohydrate 46 g, Protein 6 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 44 mg, Sodium 215 mg, Fiber 2 g, Sugar 12 g, ServingSize 1 serving
RAISIN LOAF
This loaf is light in color and comes from New Zealand.
Provided by Carol
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h25m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
- Place butter, sugar, and 1 egg in large bowl. Beat well. Beat in second egg. Stir in milk and vanilla.
- In another bowl measure in flour, baking powder, and salt. Stir in raisins. Pour all at once into batter. Stir to moisten only. Spoon into greased loaf pan.
- Bake in 350 degree F (175 degree C) oven for 1 hour or until it tests done. Cool 10 minutes. Turn out of pan. Cool on rack. Wrap to store. Allow to ripen a day or two to improve flavor. Serve buttered.
Nutrition Facts : Calories 217.4 calories, Carbohydrate 39.3 g, Cholesterol 32.6 mg, Fat 5.2 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 1.2 g, Sodium 243.8 mg, Sugar 20.8 g
CINNAMON RAISIN BANANA BREAD
This cinnamon banana bread is loaded up with spices and raisins for the raisin lovers! This is a great way to change up your banana bread!
Provided by Karlynn Johnston
Categories Dessert
Time 1h25m
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 °F. Grease a 9x5 inch loaf pan and set aside.
- Whisk together the flour, salt, baking soda and spices in a bowl.
- In a mixing bowl, beat together the butter and sugars until smooth. Beat in the eggs, one at a time until fully incorporated. Stir in the bananas and vanilla until mixed in,
- Stir in the raisins.
- Slowly mix in the dry ingredients until incorporated, mixing on the lowest speed.
- Bake for 60 to 70 minutes in the preheated oven, until a toothpick inserted into the middle of the loaf comes out clean.
- Cool the loaf in the pan for 10 minutes, the remove from the pan and let cool completely on a wire baking rack.
- Store at room temperature in a closed container or bag for 2-3 days.
Nutrition Facts : Calories 233 kcal, Carbohydrate 37 g, Protein 2 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 47 mg, Sodium 286 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving
CINNAMON RAISIN BREAD (2 LOAVES)
This was in the November/December 2008 issue of Simple & Delicious magazine, submitted by Flo Burnett. This recipe makes 2 delicious loaves of flavorful bread! So easy and I love that I can make a loaf for my family and share the other!
Provided by Dine Dish
Categories Quick Breads
Time 1h15m
Yield 2 Loaves
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, soda and salt. I a mixing bowl, beat 1-1/2 cups sugar and oil. Beat in eggs and buttermilk until combined. Stir into dry ingredients just until moistened. Fold in raisins. Combine cinnamon and remaining sugar; set aside.
- Spoon half of the better into two greased 8-in x 4-in x 2-in loaf pans. Sprinkle with half of the reserved cinnamon-sugar mixture; repeat layers. Cut through batter with a knife to swirl. Bake at 350 degrees for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 2454.6, Fat 64.3, SaturatedFat 10.4, Cholesterol 221.3, Sodium 2758.4, Carbohydrate 434.3, Fiber 9.9, Sugar 234.2, Protein 41.5
HOMEMADE CINNAMON RAISIN BREAD
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
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 I
This was my dad's recipe. A yummy moist bread loaded with raisins and cinnamon. The best raisin cinnamon bread I've ever had! Great plain, toasted, or with a light glaze of buttercream frosting!
Provided by Faye Salisbury
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 3h20m
Yield 36
Number Of Ingredients 13
Steps:
- Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
- Dissolve yeast in warm water, and set aside until yeast is frothy. Mix in eggs, sugar, butter or margarine, salt, and raisins. Stir in cooled milk. Add the flour gradually to make a stiff dough.
- Knead dough on a lightly floured surface for a few minutes. Place in a large, greased, mixing bowl, and turn to grease the surface of the dough. Cover with a damp cloth. Allow to rise until doubled.
- Roll out on a lightly floured surface into a large rectangle 1/2 inch thick. Moisten dough with 2 tablespoons milk. Mix together 3/4 cup sugar and 2 tablespoons cinnamon, and sprinkle mixture on top of the moistened dough. Roll up tightly; the roll should be about 3 inches in diameter. Cut into thirds, and tuck under ends. Place loaves into well greased 9 x 5 inch pans. Lightly grease tops of loaves. Let rise again for 1 hour.
- Bake at 350 degrees F (175 degrees C) for 45 minutes, or until loaves are lightly browned and sound hollow when knocked. Remove loaves from pans, and brush with melted butter or margarine. Let cool before slicing.
Nutrition Facts : Calories 181.8 calories, Carbohydrate 32.4 g, Cholesterol 18.1 mg, Fat 4.1 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 1.2 g, Sodium 114.9 mg, Sugar 10 g
More about "cinnamon raisin loaf food"
CINNAMON-RAISIN BREAD RECIPE - ANNA PAINTER | FOOD & …
From foodandwine.com
5/5 (1)Category Cinnamon Raisin BreadServings 2Total Time 5 hrs
- In a medium bowl, whisk both flours with 1 tablespoon of the cinnamon, the nutmeg and cloves. In a microwavable liquid measuring cup, heat 1/2 cup of the milk at high power until warm but not hot, about 30 seconds. Stir the yeast and honey into the warm milk and let stand until foamy, about 5 minutes.
- In a stand mixer fitted with the whisk, beat the yeast mixture with 1 1/2 cups of the milk, the brown sugar, salt, lightly beaten eggs and vanilla at low speed until just combined. Replace the whisk with the dough hook. Add the dry ingredients and raisins and beat at low speed until nearly combined, scraping down the bowl as needed, about 2 minutes. Increase the speed to medium-high and continue beating until the dough clings to the hook and pulls away from the side of the bowl, about 3 minutes. Add 6 tablespoons of the butter a few pieces at a time, beating well after each addition. Continue beating at medium speed until the dough is smooth and silky, about 5 minutes longer.
- Transfer the dough to a lightly floured work surface and knead until it’s smooth and springy, about 5 minutes. Shape the dough into a ball and transfer to a lightly buttered bowl. Cover with plastic wrap and let stand in a warm place until doubled in bulk, about 1 hour.
- Uncover the dough and punch it down. Cover with the plastic and let stand at room temperature until it doubles again, about 1 hour longer.
SPICED RAISIN LOAF - SOBEYS INC.
From sobeys.com
3.3/5 (7)Total Time 1 hr 15 minsEstimated Reading Time 1 minCalories 280 per serving
- Preheat oven to 350°F (180°C). In medium heatproof bowl, pour 1 cup (250 mL) boiling water over raisins. Let stand until cooled. Meanwhile, in another bowl, whisk flour with baking powder, baking soda, cinnamon, salt, nutmeg and cloves.
- In large bowl, beat butter and sugar with hand mixer until light and fluffy. Beat in eggs one at a time, beating well after each addition. Mix in raisins and the soaking water by hand. Stir in flour mixture until just blended.
- Bake 60 min. or until tester inserted into centre comes out clean. Set pan on rack to cool. Remove loaf from pan. Wrap and store at room temperature up to 2 days or wrap in heavy-duty foil and freeze up to 2 weeks.
CINNAMON & RAISIN LOAF | FOOD MATTERS®
From foodmatters.com
5/5 (1)Estimated Reading Time 1 min
BRAIDED CINNAMON RAISIN BREAD - JENNY CAN COOK
From jennycancook.com
Servings 1Total Time 2 hrs 20 mins
CINNAMON RAISIN LOAF - HEALTHY FOOD GUIDE
From healthyfood.com
4.5/5 Total Time 40 minsCategory BakingCalories 212 per serving
BREAD MACHINE CINNAMON RAISIN BREAD RECIPE
From thespruceeats.com
4.1/5 (166)Total Time 3 hrs 30 minsCategory Bread, Breakfast, Brunch, SnackCalories 307 per serving
ROBINHOOD | RAISIN LOAF
From robinhood.ca
AIP CINNAMON RAISIN BREAKFAST LOAF - HEALING AUTOIMMUNE
From healingautoimmune.com
Cuisine AmericanTotal Time 1 hr 10 minsCategory BreakfastCalories 272 per serving
- Preheat the oven to 350 F (177 C). Line a 2 lb (1 kg) loaf pan with parchment paper and set aside. (Leave some overhanging to use as “handles” to lift the loaf easily out of the pan.)
- In a large bowl, combine the coconut flour, tapioca flour, cinnamon, baking powder, baking soda, and salt.
- In a separate bowl, whisk to combine the coconut sugar, coconut oil, applesauce, coconut milk, and gelatin eggs.
- Add the wet ingredients to the dry ingredients and combine. Fold in the raisins until evenly incorporated throughout the batter. Spread the batter into the prepared pan.
CINNAMON-RAISIN ALMOND FLOUR LOAF RECIPE - FOOD & WINE
From foodandwine.com
Servings 1Total Time 1 hrCategory Cinnamon Raisin Bread
- In the bowl of an electric mixer, whisk together the 1 1/2 cups flour, almond flour, sugar, baking powder, cinnamon and salt.
- In a large glass measuring cup, whisk together the milk, oil and egg, then whisk the wet ingredients into the dry mixture along with the raisins. Pour the batter into the loaf pan.
- Bake the bread 35 to 40 minutes, until a tester comes out clean. Let cool, then remove the bread from the pan and serve.
CINNAMON RAISIN BREAD RECIPE: FROM SCRATCH FOR A PERFECT ...
From honestandtruly.com
Reviews 11Calories 191 per servingCategory Breakfast
- Plump raisins. Place raisins into a small saucepan and cover with water. Simmer over low heat for 10 to 15 minutes. Drain, then pat dry.
- While the raisins are plumping, start dough. In another small saucepan, add milk and 8 tablespoons of butter (save the remaining 2 tablespoons for the filling later). Heat over medium low heat just until the butter is mostly melted.
- Add honey and stir until the butter is fully melted and honey is incorporated. Add the mixture to the bowl of a stand mixer. Sprinkle the yeast atop it.
- Add two cups flour and stir until mostly combined. Add 4 eggs. saving the last egg. Mix until egg is completely incorporated, then slowly add the remaining flour.
CINNAMON RAISIN OATMEAL BREAD - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (3)Total Time 3 hrs 25 minsCategory BreadCalories 133 per serving
- In a large bowl or the bowl of a stand mixer fitted with the kneading hook, add the rolled oats and pour the boiling water over. Stir, then let stand about 20 minutes.
- Meanwhile, add the raisins to a bowl of very hot water and allow to sit in the water for about 20 minutes, to plump.
- Check and make sure the oat/water mixture has cooled to about 105F for active dry yeast or 115F for instant yeast. *Important that the mixture be cooled, so you don't kill the yeast. If you don't have a thermometer to check, test with your finger and make sure the mixture is just lukewarm and doesn't feel hot at all.
- Sprinkle in the yeast, then add the milk, honey, vegetable oil, salt cinnamon and whole wheat flour. Mix to combine. Begin by adding 1 cup of the all purpose flour and kneading in. Start adding additional flour, in small increments and kneading in between additions, until you have a moist dough that wraps around the kneading hook and is starting to clean the sides of the bowl. Drain and pat dry the raisins and toss in a bit of flour. Add the raisins to the dough and knead in, adding a bit more flour, as needed, until you have a moist dough that cleans the bowl well.
EASY CINNAMON RAISIN BREAD RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
4.7/5 (38)Total Time 1 hrCategory Breakfast, DessertCalories 2302 per serving
- Pre-heat oven to 350° (330-340° if you have a convection oven). Grease and flour an 8 inch (20 cm) loaf pan.
- In a mixing bowl on medium speed cream the butter for about 1-2 minutes , then add the sugar, 1/3 at a time, beating in between additions. Add slightly beaten egg and beat until light, approximately 5 minutes.
CINNAMON RAISIN BREAD - KING ARTHUR BAKING
From kingarthurbaking.com
4.1/5 (106)Total Time 3 hrs 55 minsServings 1Calories 160 per serving
- Combine all of the ingredients, and mix and knead — by hand, mixer, or bread machine set on the dough cycle — to make a smooth, soft dough., Round the dough into a ball, and place it in a greased bowl (or let it remain in the bread machine), and let it rise for about 2 hours, or until it's noticeably puffy though not necessarily doubled in bulk., Gently deflate the risen dough, shape it into a log, and place it in a lightly greased 8 1/2" x 4 1/2" loaf pan.
- Tent the pan with lightly greased plastic wrap, and let the dough rise until it's crowned 1" to 1 1/2" over the rim of the pan, about 1 1/2 to 2 hours.
- Towards the end of the rising time, preheat the oven to 350°F., Uncover the risen loaf, brush it with milk or water, and sprinkle it with cinnamon-sugar, for extra flavor., Bake the bread for 40 to 45 minutes, until it's a deep golden brown and a digital thermometer inserted into the center registers at least 190°F.
BREAD MACHINE CINNAMON RAISIN BREAD - COOK FAST, EAT WELL
From cookfasteatwell.com
5/5 (6)Estimated Reading Time 6 mins
- Place the ingredients, except the raisins, into the pan of a 1 ½ to 2-pound bread machine in the order recommended by the manufacturer.
- Select the program for basic white bread. Press Start. When the machine alerts you, or two-thirds through mixing, add the raisins.
- When the cycle completes, remove the pan from the machine. Allow the bread to cool in the pan for about 5 minutes.
CINNAMON RAISIN BREAD | RECIPES | GOODTOKNOW
From goodto.com
3.1/5 Cooking 40 minServings 8-12Cost not
CINNAMON RAISIN QUICK BREAD - RECIPES SIMPLE
From recipessimple.com
Cuisine AmericanCategory DessertServings 12
CINNAMON SWIRL RAISIN BREAD, CINNAMON LOAF - JENNY CAN COOK
From jennycancook.com
Servings 1Total Time 1 hr 30 minsEstimated Reading Time 8 mins
CINNAMON AND RAISIN LOAF | BREAKFAST RECIPES | GOODTOKNOW
From goodto.com
2.9/5 (20)Total Time 1 hr 20 minsCategory Breakfast,Brunch,SnackCalories 325 per serving
CINNAMON AND RAISIN TEA LOAF | BAKING MAD
From bakingmad.com
5/5 (1)Total Time 1 hr 25 minsServings 1
GLUTEN FREE CINNAMON RAISIN BREAD | FOODTALK
From foodtalkdaily.com
Servings 1Total Time 1 hr 10 mins
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CINNAMON RAISIN OATMEAL BREAD - THE FRESH LOAF
From thefreshloaf.com
ROBINHOOD | CINNAMON RAISIN BREAD – SMALL LOAF
From robinhood.ca
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