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–+ servings

Classic Raisin Bread

The perfect balance of soft, fluffy bread with the natural sweetness of raisins and a buttery cinnamon sugar swirl.
Prep Time:30 minutes
Cook Time:45 minutes
Rising time:2 hours
Total Time:3 hours 15 minutes

Equipment

  • Loaf pan
  • Stand mixer or bread machine optional

Ingredients

For the Dough

  • 1 cup raisins soaked in warm water
  • 3 cups all-purpose flour
  • ¼ cup granulated sugar
  • 2¼ teaspoons instant yeast or active dry
  • 1 teaspoon salt
  • ½ cup whole milk
  • ¼ cup water
  • ¼ cup vegetable oil or melted butter
  • 1 large egg

For the Filling

  • 3 tablespoons butter melted
  • 2 teaspoons ground cinnamon
  • ½ cup brown sugar

Instructions

  • Make the dough. Mix all dough ingredients except the raisins and check the consistency. It should be very slightly sticky but still hold its shape. If the dough is heavy or crumbly, add water a bit at a time. If it is overly sticky or does not hold its shape, add flour a bit at a time. Knead by hand, bread machine, or stand mixer until smooth and elastic. Add raisins and briefly knead in.
    mixing bowl of stand mixer with dough.
  • First rise. Place the dough in a greased bowl, covering it with plastic wrap or a damp kitchen towel. Let it rise in a warm place for 1 to 1.5 hours, or until doubled in size. Due to the milk and sugar in the recipe, it may rise slower than what you are used to.
    bowl of dough before and after rising.
  • Fill and shape. Stretch the dough out into a rectangle approximately 9x14 inches. To make the filling, mix the melted butter, brown sugar and 2 teaspoons ground cinnamon. Spread the raisin mixture evenly over the dough. Roll the dough tightly into a log, starting from the short end. Tuck in the ends and place seam-side down in a greased 9x5-inch loaf pan.
    dough stretched into rectangle with cinnamon topping.
  • Second rise. Cover the loaf with plastic wrap or a damp kitchen towel and let it rise in a warm place for 45 minutes to 1 hour, or until risen 1-2 inches over the top of the loaf pan. Towards the end of the rising time, preheat your oven to 350°F
    raisin bread dough before and after rising.
  • Bake. Place the loaf in the preheated oven and bake for 35-40 minutes, or until golden brown and the loaf sounds hollow when tapped on the bottom. Remove from the oven and allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
    overhead view of shiny homemade raisin bread.

Notes

The tighter you roll, the more swirls you will have.
I prefer instant yeast for this recipe (and every bread recipe!) but active dry is perfectly fine.  You'll just need to make sure your milk and other cold ingredients come to room temperature first, or you'll have slightly longer rise times.

Nutrition

Calories: 279kcal | Carbohydrates: 48g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 33mg | Sodium: 264mg | Potassium: 191mg | Fiber: 2g | Sugar: 14g | Vitamin A: 243IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 2mg
Servings: 12 slices
Calories: 279kcal
Author: Katie