This Homemade Cinnamon Raisin Bread Recipe is delicious right out of the oven, toasted with some butter and brown sugar on top, or turned into some of the best French Toast you’ve ever had!Jump to Recipe
You and your family will absolutely love the classic flavors of this tasty Homemade Cinnamon Raisin Bread!
The bread is great right out of the oven, toasted and spread with butter (add a sprinkle of brown sugar and cinnamon), or turned into French toast.
If you make French Toast with the bread, I highly recommend adding a bit of cinnamon to some maple syrup and warming before pouring over the French toast – YUM!
This recipe makes two loaves. If you can’t eat it all within a few days (seriously, is that possible?), you can freeze the baked bread to enjoy at a later time.
Homemade Cinnamon Raisin Bread
- 1/2 c. Warm water
- 1 T. Yeast (or 1 packet)
- 1/2 c. Brown sugar
- 1 T. Cinnamon
- 1 t. Salt
- 2 c. Milk
- 1/3 c. Butter
- 1 t. Vanilla
- 6 – 8 c. Flour
- 1/2 c. Chopped pecans (optional)
- Pour the warm water into a large mixing bowl. Stir in the yeast and let sit for 5 minutes, until foamy. Stir in the brown sugar, cinnamon and salt.
- Meanwhile, combine the milk, raisins, butter and vanilla in a sauce pan. Warm over low heat until the butter melts, stirring frequently. Remove from heat and cool until room temperature.
- Pour the warm milk and raisin mixture into the mixing bowl and stir to combine. Add the flour a cup at a time until dough comes together and is no longer sticky. Knead in the pecans, if desired. If using a stand mixer, knead with a dough hook on medium speed for 5 minutes. If not, knead by hand for 5 minutes. Place dough in a large, lightly greased bowl and cover. Let rise for 45-60 minutes.
- Punch down dough, divide in half and shape into 2 loaves. Place loaves on a baking sheet, cover and let rise for 30 minutes.
- Bake at 400 degrees for 35-45 minutes. Bread should sound hollow when tapped. Loosely cover the loaves with foil if the bread starts to brown too much.
- Eat one loaf now and freeze the other for the future. To freeze, cool loaf completely, wrap in wax paper and place in a plastic freezer bag.