Here’s a delightful recipe for a homemade cinnamon raisin loaf. This bread is perfect for breakfast, toasted with a bit of butter, or even as an afternoon snack. The aroma of cinnamon and the sweetness of raisins make it irresistible, and the soft, pillowy texture will make it a family favorite.
Ingredients:
- 3 cups all-purpose flour
- 1/4 cup sugar
- 2 1/4 tsp active dry yeast (1 packet)
- 1 tsp salt
- 1 tsp cinnamon
- 1 cup warm milk (about 110°F)
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 cup raisins
- 1/2 tsp vanilla extract
For the Cinnamon Filling:
- 1/4 cup sugar
- 1 1/2 tsp ground cinnamon
- 1 tbsp melted butter
Instructions:
- Prepare the Dough: In a large bowl, mix the flour, sugar, yeast, salt, and cinnamon. In a separate bowl, combine warm milk, butter, egg, and vanilla. Slowly pour the wet ingredients into the dry ingredients and mix until combined.
- Knead the Dough: Once the dough begins to come together, knead it on a lightly floured surface for 8-10 minutes, until it becomes smooth and elastic. Gradually fold in the raisins during the kneading process.
- First Rise: Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
- Prepare Cinnamon Filling: In a small bowl, mix sugar and cinnamon. Set aside.
- Shape the Loaf: Punch down the risen dough and roll it into a rectangle (about 9×12 inches). Brush the melted butter on the dough, then sprinkle evenly with the cinnamon-sugar mixture. Roll the dough tightly into a log, starting from the short side.
- Second Rise: Place the rolled dough into a greased 9×5-inch loaf pan. Cover again and let it rise for 45 minutes to an hour, until it’s puffed up and fills the pan.
- Bake the Bread: Preheat your oven to 350°F (175°C). Bake the loaf for 30-35 minutes, until golden brown. If it’s browning too quickly, loosely cover the top with foil halfway through baking.
- Cool and Serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Enjoy this cinnamon raisin loaf fresh from the oven or toasted with a generous spread of butter!
