The best Cinnamon Raisin Loaf without a hustle

Many love that typical scented loaf for breakfast, others more for the afternoon tea and some can’t wait for leftovers. Our version of a Cinnamon Raisin Loaf is not swirled. Why? To prevent the rolled layers from falling apart you should use a pullman loaf pan for best results and you would need an extra step for the filling & rollup. – So, the big question remaining: toasted or not?!


birdview - slice of Cinnamon Raisin Loaf by BREADISTA

Grab one bag of our EINBACK bread mix and make one loaf with half of the bag. Did you make it already? Send us photos! Or share your results on Instagram and Facebook and tag us with #breadistaworld @breadista.world. We would love to see it!


4 Half slices of Cinnamon Raisin Loaf showing options: toasted, untoasted, with and without Butter by BREADISTA

Toasted? With Butter? Plain?



birdview - slice of Cinnamon Raisin Loaf, crumbshot by BREADISTA

Cinnamon Raisin Loaf

Fluffy with a nice sent of cinnamon, not just an American favorite during fall season. This Cinnamon Raisin Loaf can be baked in a pan or shaped into small breakfast brioche buns. Either way it makes a droolworthy brunch idea and psst…. great French Toast in case you have some leftovers. The easiest way of achieving the best cinnamon bread you've ever made at home.
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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 1 hour 40 minutes
Total Time 3 hours 15 minutes
Course Breakfast
Cuisine American
Servings 1

Equipment

  • Stand Mixer with Dough Hook like Kenwood, Kitchen Aid…
  • Loaf Pan 9×5

Ingredients
  

Dough

  • 0.5 Bag EINBACK Mix
  • 1-2 TBS Cane Sugar, fine [optional]
  • 1 TSP Cinnamon, ground [Ceylon, it's finer in taste]
  • ⅛ TSP Cardamon, ground
  • 1 Egg, whisked
  • 200 ml Milk [ 6.8 fl oz; Whole or 2% Milk or Half-Half]
  • ½ cup Raisins, dried + unsweetened [ca. 60 g; opt for up to 1 cup]
  • 60 g Water [2 fl oz]
  • 4 TBS Butter, unsalted [softened]

Eggwash

  • 1 Egg , super small is enough
  • 1 TBS Milk or Half-Half

Instructions
 

How to start

  • Soak the raisins in the water for 30-60 min to soften.
  • Lightly warm up the milk in a small pot or skillet. Just to room temperature.
  • Weigh out half of the EINBACK mix into the stand mixer bowl, add the sugar (when you're more on the sweeter side), spices and stir to combine.
    Birdview of ingredients - Cinnamon Raisin Loaf by BREADISTA
  • Whisk the egg, add to the flour-mix.
  • Add the milk – make sure it is maximal lukewarm.
  • Add half of the raisins.

Kneading

  • Knead on low speed (1-2) for ~4-5 min until everything comes together and forms a ball.
  • Add remaining raisins with the leftover soaking water.
  • Knead further until it is incorporated. No worries when the dough will seperate, it will come back together.
    If so, increase the speed to 2-3 and need for another 10 min.
  • Turn off your mixer and let the dough rest to cool down for ~10 min.
  • Turn the mixer back on to level 2-3. Now add the soft butter in small pieces and two steps. Let the dough absorb the butter fully until the dough stops 'smuching' at the bowl.
  • The dough will be soft and sticky to the touch. It should have a nice smooth surface.
  • Take it out on a lightly floured counter and shape it into a round ball. Put it back into the same or a clean bowl, cover with cling foil and rest for 70-90 min until it almost trippled in size.

Shaping

  • Bring the dough onto your workspace with the nice side facing down. Tapping it gently into a rectangle, the short side a bit bigger the size of the loaf pan.
    [Optional: When you want to trime the size, now it's the time. Check the 'TiP' in the recipe notes at the bottom!]
  • Fold the short side to the middle, followed by the other, overlapping each other lightly. Turn the dough 90°, gently tapping again. (pics 1-3)
    Now roll up from the short side, pinch the seam together and roll the whole log a bit wider, to the size of the pan. (pic 4+5)
    sweet raisin bread dough flattened on counter, prepared to be shaped - Cinnamon Raisin Loaf by BREADISTA
  • bread dough, raw, folded, on counter
  • bread dough laying half shaped on counter
  • hand rolling up dough into a log - by BREADISTA
  • Grease or line the loaf pan with parchment paper. Place the dough into the pan, cover losley with cling foil. Let rise for ~45 min until 1/2 inch above the rim.
    raw dough in loaf pan / birdview - Cinnamon Raisin Loaf by BREADISTA

Baking

  • Pre-Heat the oven to 350° F about 35 min into the rise.
  • Mix the egg + milk. Pop the biggest air bubbles with the tip of a pointed knife. Before putting the pan into the oven, generously brush the Cinnamon Raisin Loaf with eggwash.
    risen dough in loaf pan ready to be baked - Cinnamon Raisin Loaf by BREADISTA
  • Bake on the middle rack for ~30 min, rotate the pan towards the end for even browning and baking.
    When the dough gets too dark, cover losley with aluminum foil (shining side outside!).
  • Let the loaf cool fully for some hours on a wire rack before slicing. Enjoy! And don't forget to take pictures! 😊

Notes

Recipe Idea: From the same dough you can easily make smaller cinnamon brioche rolls (like sweet dinner rolls) or buns baked in a large muffin pan. Portion the dough into 40-65 g pieces, shape them round and place in your baking pan, (grease or line with parchment paper). Bake 12-18 min.
TiP: When your loaf pan is on the smaller size (8×5 or 8×4) or has a more narrow shape and you want to prevent the Cinnamon Raisin Bread from flowing over, we suggest, you take 2-3 portions of 50-60 g away and shape some rolls.
flatten bread dough, parted in 3 pieces = cut the ends to make it a rectangle
Bake those little balls in a muffin pan parallel to the loaf. Reduce baking time. The best – they cool more quickly and you can enjoy them sooner. 😉
Keyword cinnamon raisin loaf

The bread mix we used: