Wake up to the sweet, comforting aroma of homemade raisin bread wafting through your kitchen! Whether you’re a seasoned baker or just starting out, our roundup of 20 Delicious Raisin Bread Recipes is sure to inspire your morning routine. From classic cinnamon-raisin swirls to inventive twists, these recipes promise a perfect start to any day. Let’s dive into the world of warm, buttery slices that everyone will love!
Cinnamon Raisin Swirl Bread
Here’s a delightful recipe for Cinnamon Raisin Swirl Bread that’s perfect for beginners. Homemade bread might seem daunting, but with this step-by-step guide, you’ll be baking like a pro in no time.
Ingredients
- 3 cups all-purpose flour (I like to sift mine for extra fluffiness)
- 1/4 cup granulated sugar (for that perfect hint of sweetness)
- 1 tsp salt (balances the flavors beautifully)
- 1 packet (2 1/4 tsp) active dry yeast (make sure it’s fresh for best results)
- 1 cup warm milk (about 110°F, it should feel like a warm bath)
- 1/4 cup unsalted butter, melted (I prefer unsalted to control the saltiness)
- 1 large egg (room temperature eggs blend more smoothly)
- 1 cup raisins (soak them in warm water for 10 minutes to plump up)
- 2 tbsp ground cinnamon (the star of the show)
- 1/2 cup brown sugar (for the swirl, it adds a deep molasses flavor)
Instructions
- In a large bowl, whisk together flour, granulated sugar, salt, and yeast.
- Add warm milk, melted butter, and egg to the dry ingredients. Mix until a dough forms.
- Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
- While the dough rises, mix cinnamon and brown sugar in a small bowl for the swirl.
- After the first rise, punch down the dough and roll it out into a rectangle on a floured surface.
- Sprinkle the cinnamon sugar mixture evenly over the dough, then scatter the plumped raisins on top.
- Roll the dough tightly from the long side, pinch the seams to seal, and place in a greased loaf pan.
- Cover and let rise for another 30 minutes until it peeks over the pan.
- Preheat your oven to 350°F and bake the bread for 30-35 minutes until golden brown and sounds hollow when tapped.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Rich in flavor with a soft, tender crumb, this Cinnamon Raisin Swirl Bread is a treat any time of day. Try toasting a slice and slathering it with butter for an extra indulgent breakfast.
Classic Raisin Bread with Walnuts
On a cozy morning like today, there’s nothing quite like the aroma of freshly baked raisin bread wafting through the kitchen. This Classic Raisin Bread with Walnuts is a timeless recipe that combines the sweetness of raisins with the crunch of walnuts, creating a perfect balance of flavors and textures.
Ingredients
- 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
- 1 cup warm water (around 110°F, just right to activate the yeast)
- 1 packet active dry yeast (always check the expiration date!)
- 1/4 cup granulated sugar (for that subtle sweetness)
- 1/2 tsp salt (I prefer sea salt for its mild flavor)
- 1/4 cup unsalted butter, melted (extra creamy if you have it)
- 1 cup raisins (soak them in warm water for 10 minutes if they’re too dry)
- 1/2 cup chopped walnuts (toasted lightly for extra crunch)
Instructions
- In a large bowl, combine the warm water, yeast, and a pinch of sugar. Let it sit for 5 minutes until frothy. Tip: This is called ‘proofing’ the yeast, ensuring it’s active.
- Add the remaining sugar, melted butter, and salt to the yeast mixture. Stir well to combine.
- Gradually mix in the flour, one cup at a time, until a dough forms. Tip: If the dough feels too sticky, add a little more flour, but be careful not to overdo it.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Tip: The dough is ready when it springs back after poking.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
- Punch down the dough and gently knead in the raisins and walnuts until evenly distributed.
- Shape the dough into a loaf and place it in a greased 9×5 inch loaf pan. Cover and let rise for another 30 minutes.
- Preheat your oven to 350°F and bake the bread for 25-30 minutes, or until golden brown and sounds hollow when tapped.
Rich in flavor and with a delightful texture, this Classic Raisin Bread with Walnuts is perfect toasted with a smear of butter or enjoyed as is with your morning coffee. The walnuts add a nice crunch, while the raisins bring a natural sweetness that’s not overly sugary.
Honey Glazed Raisin Bread
Kneading your way into the world of homemade bread can be a delightful journey, especially when it leads to the sweet, comforting embrace of Honey Glazed Raisin Bread. This recipe is perfect for beginners, offering a straightforward path to a loaf that’s both nourishing and indulgent.
Ingredients
- 3 cups all-purpose flour (I find King Arthur flour gives the best texture)
- 1 cup warm water (around 110°F, just warm to the touch)
- 2 tbsp honey (local honey adds a lovely depth of flavor)
- 1 packet active dry yeast (check the expiration date to ensure it’s active)
- 1/2 cup raisins (soaked in warm water for 10 minutes to plump up)
- 1 tsp salt (I prefer sea salt for its subtle brininess)
- 1 egg, beaten (room temperature eggs blend more smoothly)
- 2 tbsp melted butter (unsalted is my go-to for baking)
Instructions
- In a large bowl, dissolve honey in warm water, then sprinkle yeast over the top. Let it sit for 5 minutes until frothy.
- Stir in the flour and salt, mixing until a shaggy dough forms. Tip: If the dough feels too sticky, add a tablespoon of flour at a time until manageable.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Tip: Proper kneading develops the gluten, essential for a good rise.
- Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
- Punch down the dough, then knead in the drained raisins until evenly distributed.
- Shape the dough into a loaf and place it in a greased 9×5 inch loaf pan. Cover and let rise for another 30 minutes.
- Preheat your oven to 350°F. Brush the loaf with beaten egg for a shiny crust.
- Bake for 25-30 minutes until golden brown and sounds hollow when tapped. Tip: An instant-read thermometer should read 190°F when inserted into the center.
- Remove from the oven and brush with melted butter for a soft crust. Let cool on a wire rack before slicing.
This Honey Glazed Raisin Bread boasts a tender crumb speckled with juicy raisins, all wrapped in a subtly sweet, golden crust. Try toasting a slice and slathering it with cream cheese for a breakfast that feels like a hug.
Orange Zest Raisin Bread
This Orange Zest Raisin Bread is a delightful treat that combines the bright flavors of citrus with the sweet chewiness of raisins, perfect for a cozy morning or an afternoon snack. The process is straightforward, but the result is anything but ordinary.
Ingredients
- 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
- 1/2 cup granulated sugar (for that perfect sweetness)
- 1 tbsp baking powder (the fresher, the better)
- 1/2 tsp salt (I always use sea salt for its clean taste)
- 1 cup milk (whole milk makes it richer, but any will do)
- 1 large egg (room temperature eggs blend more smoothly)
- 1/4 cup unsalted butter, melted (extra virgin olive oil is my go-to for a lighter version)
- 1 tbsp orange zest (freshly grated for the brightest flavor)
- 1/2 cup raisins (soaked in warm water for 10 minutes to plump up)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, mix the milk, egg, melted butter, and orange zest until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Tip: Overmixing can lead to a tough bread.
- Fold in the drained raisins gently to distribute them evenly throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Cover with foil if the top browns too quickly.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: This patience ensures the bread sets properly.
Golden and fragrant, this Orange Zest Raisin Bread has a tender crumb and a burst of citrus in every bite. Serve it toasted with a smear of butter or as is with your favorite cup of tea for a truly comforting experience.
Whole Wheat Raisin Bread
This whole wheat raisin bread is a delightful blend of nutty whole wheat flour and sweet, plump raisins, perfect for a healthy breakfast or a cozy snack. The process is straightforward, but the results are wonderfully rewarding.
Ingredients
- 2 cups whole wheat flour (I love the depth it adds)
- 1 cup warm water (around 110°F, just right to activate the yeast)
- 1 packet active dry yeast (always check the expiration date)
- 1/4 cup honey (for a touch of natural sweetness)
- 1/2 cup raisins (soaked in warm water for 10 minutes to plump up)
- 1 tsp salt (balances the sweetness perfectly)
- 2 tbsp olive oil (extra virgin is my choice for its fruity notes)
Instructions
- In a large bowl, dissolve the honey in warm water, then sprinkle the yeast on top. Let it sit for 5 minutes until frothy.
- Stir in the olive oil and salt, then gradually add the whole wheat flour, mixing until a dough forms.
- Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic. Tip: If the dough sticks, add a little more flour, but don’t overdo it.
- Fold in the drained raisins evenly throughout the dough.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
- Punch down the dough, shape it into a loaf, and place it in a greased 9×5 inch loaf pan. Tip: For a prettier loaf, tuck the ends under.
- Cover and let rise again for 30 minutes. Meanwhile, preheat your oven to 375°F.
- Bake for 25-30 minutes until the bread is golden brown and sounds hollow when tapped. Tip: If it’s browning too quickly, tent it with foil.
Baking this bread fills your kitchen with an irresistible aroma, and the final product has a tender crumb with bursts of sweet raisins. Enjoy it toasted with a smear of butter or as the base for your favorite sandwich.
Vegan Raisin Bread
Every now and then, a recipe comes along that’s both comforting and surprisingly simple to make, like this vegan raisin bread. It’s perfect for those mornings when you crave something sweet yet wholesome, and today, I’ll guide you through each step to ensure your baking success.
Ingredients
- 2 cups all-purpose flour (I find that organic flour gives a nicer texture)
- 1 cup almond milk, unsweetened (any plant-based milk works, but almond adds a subtle nuttiness)
- 1/2 cup raisins (soak them in warm water for 10 minutes to plump up)
- 1/4 cup coconut oil, melted (extra virgin is my go-to for its flavor)
- 1/4 cup maple syrup (the darker the syrup, the richer the taste)
- 1 tbsp baking powder (ensure it’s fresh for the best rise)
- 1 tsp cinnamon (a little extra never hurts)
- 1/2 tsp salt (I prefer sea salt for its mineral content)
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×5 inch loaf pan with coconut oil.
- In a large bowl, whisk together the flour, baking powder, cinnamon, and salt until well combined.
- Add the almond milk, melted coconut oil, and maple syrup to the dry ingredients, stirring until just mixed. Tip: Overmixing can lead to dense bread, so stop as soon as the flour is incorporated.
- Fold in the drained raisins gently, ensuring they’re evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Tip: For an even rise, tap the pan lightly on the counter to remove any air bubbles.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Tip: Cover the bread with foil halfway through if the top is browning too quickly.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Here’s how it turns out: the bread is moist with a tender crumb, subtly sweet from the raisins and maple syrup, with a hint of warmth from the cinnamon. Try toasting a slice and spreading it with almond butter for an extra layer of flavor.
Gluten-Free Raisin Bread
Kneading your way into gluten-free baking doesn’t have to be daunting, especially when it comes to creating a comforting loaf of raisin bread. This recipe is designed to guide you through each step with precision, ensuring a delicious outcome every time.
Ingredients
- 1 1/2 cups gluten-free all-purpose flour (I swear by Bob’s Red Mill for its consistent texture)
- 1/2 cup almond flour (adds a lovely nuttiness and moisture)
- 1/4 cup coconut sugar (for a subtle sweetness that doesn’t overpower)
- 1 tsp xanthan gum (essential for binding in gluten-free baking)
- 1/2 tsp sea salt (I prefer fine grain for even distribution)
- 1 tbsp active dry yeast (proof it to ensure it’s alive and kicking)
- 1 cup warm water (around 110°F, just right for yeast activation)
- 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
- 1/2 cup raisins (soak them in warm water for 10 minutes to plump up)
- 2 room temp eggs (they incorporate better when not cold)
Instructions
- In a large mixing bowl, whisk together the gluten-free flour, almond flour, coconut sugar, xanthan gum, and sea salt.
- Proof the yeast by dissolving it in warm water with a pinch of coconut sugar; let it sit for 5 minutes until frothy.
- Add the olive oil and eggs to the yeast mixture, whisking until fully combined.
- Gradually mix the wet ingredients into the dry ingredients, stirring until a sticky dough forms.
- Fold in the plumped raisins, ensuring they’re evenly distributed throughout the dough.
- Transfer the dough to a greased loaf pan, smoothing the top with a wet spatula.
- Cover with a damp towel and let rise in a warm place for 1 hour, or until doubled in size.
- Preheat your oven to 375°F and bake the bread for 30-35 minutes, until golden and a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Creating this gluten-free raisin bread yields a loaf with a tender crumb and a subtly sweet flavor, perfect for toasting or enjoying as is. Consider serving it with a smear of almond butter for an extra layer of richness.
Raisin Bread with Cream Cheese Frosting
Raisin bread with cream cheese frosting is a delightful treat that combines the sweet, chewy texture of raisins with the rich, tangy flavor of cream cheese frosting. This recipe is perfect for beginners, guiding you through each step to ensure a delicious outcome.
Ingredients
- 1 cup warm water (110°F, perfect for activating yeast)
- 2 tbsp sugar (I like to use organic cane sugar for a slight molasses flavor)
- 1 packet active dry yeast (always check the expiration date to ensure it’s active)
- 3 cups all-purpose flour (I prefer unbleached for a better texture)
- 1 tsp salt (sea salt adds a nice depth)
- 1 cup raisins (soaked in warm water for 10 minutes to plump up)
- 4 oz cream cheese, softened (room temperature blends smoother)
- 1 cup powdered sugar (sifted to avoid lumps)
- 1 tsp vanilla extract (pure extract makes a difference)
Instructions
- In a large bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until frothy.
- Add flour and salt to the yeast mixture, stirring until a dough forms.
- Knead the dough on a floured surface for 5 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
- Punch down the dough and knead in the drained raisins until evenly distributed.
- Shape the dough into a loaf and place it in a greased 9×5 inch loaf pan. Cover and let rise for 30 minutes.
- Preheat oven to 375°F and bake the loaf for 25-30 minutes until golden brown.
- While the bread cools, beat cream cheese, powdered sugar, and vanilla extract until smooth for the frosting.
- Once the bread is completely cool, spread the frosting evenly over the top.
Warm raisin bread with cream cheese frosting offers a comforting blend of sweet and tangy flavors, with a soft interior and slightly crisp crust. Serve it as a breakfast treat or an afternoon snack with a cup of tea for a truly satisfying experience.
Spiced Raisin Bread with Cardamom
Zesty mornings call for something special, and this Spiced Raisin Bread with Cardamom is just the ticket. It’s a warm, aromatic loaf that fills your kitchen with the most inviting scents as it bakes, perfect for those who love a touch of spice in their baked goods.
Ingredients
- 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
- 1 cup raisins (soak them in warm water for 10 minutes to plump up)
- 1 tsp ground cardamom (the fresher, the better for that vibrant flavor)
- 1/2 cup sugar (I find this amount perfectly balances the spices)
- 1 large egg, room temperature (it blends more smoothly into the batter)
- 1/2 cup whole milk (warmed slightly to help activate the yeast)
- 1/4 cup unsalted butter, melted (extra virgin olive oil can be a tasty substitute)
- 1 tbsp active dry yeast (proof it in the milk with a pinch of sugar to ensure it’s alive and kicking)
- 1/2 tsp salt (a must to enhance all the flavors)
Instructions
- In a small bowl, combine the warm milk, yeast, and a pinch of sugar. Let it sit for 5 minutes until frothy.
- In a large mixing bowl, whisk together the flour, cardamom, sugar, and salt.
- Make a well in the center of the dry ingredients and add the egg, melted butter, and yeast mixture. Stir until a dough forms.
- Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic. Tip: If the dough sticks, add a bit more flour, but don’t overdo it.
- Drain the raisins and fold them into the dough until evenly distributed.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
- Punch down the dough and shape it into a loaf. Place it in a greased 9×5 inch loaf pan.
- Cover and let rise again for 30 minutes. Meanwhile, preheat your oven to 350°F.
- Bake for 35-40 minutes until the top is golden brown and the loaf sounds hollow when tapped. Tip: If the top browns too quickly, tent it with foil.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: Resist cutting into it right away to prevent squishing.
Perfectly spiced and studded with juicy raisins, this bread has a tender crumb and a crust that’s just the right amount of chewy. Try toasting a slice and slathering it with butter for an extra indulgent treat.
Raisin Bread Pudding
Gathering around the table for a warm, comforting dessert is one of life’s simple pleasures, and this Raisin Bread Pudding recipe is sure to become a favorite. It’s a classic dish that’s both easy to make and endlessly adaptable, perfect for beginners and seasoned cooks alike.
Ingredients
- 4 cups of day-old bread, cubed (I find brioche or challah works best for its richness)
- 2 cups whole milk (for creaminess, though 2% works in a pinch)
- 3 large eggs, room temperature (they blend more smoothly when not cold)
- 1/2 cup granulated sugar (adjust if you prefer less sweetness)
- 1/2 cup raisins (soaked in warm water for 10 minutes to plump up)
- 1 tsp vanilla extract (pure extract makes a difference here)
- 1/2 tsp ground cinnamon (for that warm, spicy note)
- 2 tbsp unsalted butter, melted (plus extra for greasing the dish)
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch square baking dish with butter.
- In a large bowl, whisk together the milk, eggs, sugar, vanilla extract, and cinnamon until well combined.
- Add the cubed bread and raisins to the bowl, gently folding them into the milk mixture until all pieces are evenly coated. Let it sit for 10 minutes to allow the bread to absorb the liquid.
- Pour the mixture into the prepared baking dish and drizzle the melted butter over the top.
- Bake for 45-50 minutes, or until the top is golden brown and the center is set but still slightly wobbly.
- Remove from the oven and let it cool for 5 minutes before serving. Tip: For an extra touch, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Mmm, the texture of this bread pudding is wonderfully custardy inside with a slightly crisp top, while the raisins add little bursts of sweetness. For a creative twist, try drizzling with caramel sauce or sprinkling with toasted nuts before serving.
Chocolate Chip Raisin Bread
Kneading the dough for Chocolate Chip Raisin Bread is like a little morning meditation for me, especially when the kitchen fills with the warm, inviting aromas of cinnamon and melted chocolate. This recipe is perfect for beginners, guiding you through each step to ensure a deliciously moist and flavorful loaf every time.
Ingredients
- 2 cups all-purpose flour (I always sift mine for a lighter texture)
- 1 cup granulated sugar (for that perfect sweetness)
- 1/2 cup unsalted butter, softened (room temp blends smoother)
- 2 large eggs (room temp eggs incorporate better)
- 1 tsp vanilla extract (pure vanilla makes all the difference)
- 1/2 cup milk (whole milk gives the bread richness)
- 1 cup chocolate chips (I prefer semi-sweet for balance)
- 1/2 cup raisins (soaked in warm water for 10 minutes to plump up)
- 1 tsp baking powder (for that perfect rise)
- 1/2 tsp salt (to enhance all the flavors)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Tip: Scrape the bowl sides to ensure even mixing.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Alternately add the flour mixture and milk to the creamed mixture, starting and ending with the flour. Tip: Mix just until combined to avoid overworking the batter.
- Fold in the chocolate chips and drained raisins. Tip: Toss them in a bit of flour to prevent sinking.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Out of the oven, this bread boasts a tender crumb speckled with melty chocolate and juicy raisins. Serve it warm with a dab of butter for breakfast or enjoy it as a sweet afternoon snack with a cup of tea.
Raisin Bread French Toast
Begin your morning with a twist on a classic breakfast by transforming raisin bread into a decadent French toast. This recipe is perfect for those who love a sweet start to their day, combining the comforting flavors of cinnamon and vanilla with the chewy texture of raisins.
Ingredients
- 4 slices of raisin bread (I find slightly stale bread absorbs the egg mixture better)
- 2 large eggs (room temperature eggs mix more evenly)
- 1/2 cup whole milk (for richness, though any milk works)
- 1 tsp vanilla extract (pure vanilla makes a difference)
- 1/2 tsp ground cinnamon (I love a little extra for warmth)
- 1 tbsp unsalted butter (for frying, adds a nice golden color)
- Maple syrup, for serving (the real deal is worth it)
Instructions
- In a shallow bowl, whisk together the eggs, milk, vanilla extract, and ground cinnamon until fully combined.
- Heat a large non-stick skillet over medium heat and add the butter, letting it melt and coat the pan evenly.
- Dip each slice of raisin bread into the egg mixture, allowing it to soak for about 10 seconds per side for maximum absorption without becoming soggy.
- Place the soaked bread slices in the skillet, cooking for 2-3 minutes on each side or until golden brown and slightly crispy.
- Serve immediately with maple syrup drizzled on top. For an extra touch, a dusting of powdered sugar or a side of fresh berries complements the sweetness beautifully.
Out of the skillet, this Raisin Bread French Toast boasts a crispy exterior with a soft, custardy center, punctuated by bursts of sweet raisins. It’s a delightful contrast of textures and flavors that makes any morning feel special.
Apple Cinnamon Raisin Bread
Apple Cinnamon Raisin Bread is a delightful treat that combines the sweet tang of apples with the warm spice of cinnamon and the chewy texture of raisins. A perfect way to start your morning or enjoy as an afternoon snack, this bread is as comforting as it is delicious.
Ingredients
- 2 cups all-purpose flour (I like to sift mine for a lighter texture)
- 1 tsp baking soda (make sure it’s fresh for the best rise)
- 1/2 tsp salt (I always use sea salt for its subtle flavor)
- 1 tsp ground cinnamon (the heart of this recipe’s warmth)
- 1/2 cup unsalted butter, softened (room temp blends smoother)
- 1 cup granulated sugar (for that perfect sweetness)
- 2 large eggs (room temp eggs incorporate better)
- 1 tsp vanilla extract (pure extract makes a difference)
- 2 cups diced apples (I prefer Granny Smith for their tartness)
- 1/2 cup raisins (soaked in warm water for 10 minutes to plump up)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
- In a large bowl, cream the butter and sugar together until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually blend in the dry ingredients until just incorporated.
- Fold in the diced apples and drained raisins until evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Velvety and moist, this Apple Cinnamon Raisin Bread boasts a tender crumb speckled with juicy apples and plump raisins. Serve it warm with a dollop of whipped cream or toasted with a smear of butter for an extra indulgent treat.
Raisin Bread with Almond Topping
You’ll find that making Raisin Bread with Almond Topping is a delightful way to bring warmth and sweetness to your table. This recipe is perfect for beginners, offering clear, step-by-step guidance to ensure your baking success.
Ingredients
- 2 cups all-purpose flour (I always sift mine for a lighter texture)
- 1/2 cup granulated sugar (for that perfect sweetness)
- 1 tsp baking powder (the fresher, the better)
- 1/2 tsp salt (I use sea salt for a cleaner taste)
- 1 cup milk (whole milk makes it richer)
- 1 large egg (room temperature blends smoother)
- 1/4 cup unsalted butter, melted (I prefer unsalted to control the saltiness)
- 1 cup raisins (soaked in warm water for 10 minutes to plump up)
- 1/2 cup sliced almonds (for that crunchy topping)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, mix the milk, egg, and melted butter until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Tip: Overmixing can make the bread tough.
- Fold in the drained raisins gently to distribute them evenly throughout the batter.
- Pour the batter into the prepared loaf pan and sprinkle the sliced almonds evenly on top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Cover with foil if the top browns too quickly.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: This patience ensures the bread sets properly.
How the almonds toast to a golden hue, adding a nutty crunch that contrasts beautifully with the soft, sweet bread studded with juicy raisins. Serve it warm with a dollop of butter or as a sweet base for your morning French toast.
Brioche Raisin Bread
This brioche raisin bread is a delightful treat that combines the buttery richness of brioche with the sweet, chewy texture of raisins. Perfect for breakfast or as a snack, this recipe will guide you through creating this delicious bread from scratch.
Ingredients
- 3 1/2 cups all-purpose flour (I like to sift mine for extra fluffiness)
- 1/4 cup granulated sugar (a little extra won’t hurt if you have a sweet tooth)
- 1 tsp salt (I prefer sea salt for its subtle flavor)
- 2 1/4 tsp active dry yeast (make sure it’s fresh for the best rise)
- 1/2 cup whole milk, warmed to 110°F (lukewarm is key to activating the yeast)
- 3 large eggs, room temperature (they incorporate better when not cold)
- 1 cup unsalted butter, softened (I always go for European-style for its higher fat content)
- 1 cup raisins (soak them in warm water for 10 minutes if they’re too dry)
Instructions
- In a large bowl, whisk together the flour, sugar, salt, and yeast.
- Add the warmed milk and eggs to the dry ingredients, mixing until just combined.
- Gradually incorporate the softened butter into the dough, kneading for about 10 minutes until smooth and elastic.
- Fold in the raisins until evenly distributed throughout the dough.
- Cover the bowl with a damp cloth and let the dough rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Punch down the dough and shape it into a loaf. Place it in a greased 9×5 inch loaf pan.
- Let the dough rise again for about 45 minutes, or until it crests the top of the pan.
- Preheat your oven to 350°F and bake the bread for 30-35 minutes, or until golden brown and sounds hollow when tapped.
- Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely.
You’ll love the soft, buttery texture of this brioche raisin bread, with the sweet bursts of raisins in every bite. Try serving it toasted with a smear of cream cheese for an extra indulgent treat.
Raisin Bread with Maple Syrup Glaze
Raisin bread with maple syrup glaze is a delightful treat that combines the sweet, chewy texture of raisins with the rich, comforting flavor of maple syrup. This recipe is perfect for those who appreciate the simplicity of baking but crave a touch of indulgence.
Ingredients
- 2 cups all-purpose flour (I always sift mine for a lighter texture)
- 1/2 cup granulated sugar (for just the right sweetness)
- 1 tsp baking powder (the fresher, the better)
- 1/2 tsp salt (I use sea salt for a cleaner taste)
- 1 cup milk (whole milk makes it richer)
- 1 large egg (room temperature blends more smoothly)
- 1/4 cup unsalted butter, melted (I prefer unsalted to control the saltiness)
- 1 cup raisins (soaked in warm water for 10 minutes to plump up)
- 1/4 cup pure maple syrup (the real deal makes all the difference)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, mix the milk, egg, and melted butter until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring just until mixed. Tip: Overmixing can lead to tough bread.
- Fold in the drained raisins gently to distribute them evenly throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Ovens vary, so start checking at 50 minutes.
- While the bread is still warm, brush the top generously with maple syrup. Tip: Warming the syrup slightly makes it easier to spread.
Kneading isn’t required for this bread, making it a fuss-free recipe. The result is a moist, tender loaf with bursts of sweet raisins and a glossy, sweet maple finish. Serve it warm with a pat of butter for an extra decadent touch, or toast slices for a crispy edge that contrasts beautifully with the soft interior.
Pumpkin Raisin Bread
Making pumpkin raisin bread is a delightful way to embrace the flavors of fall, even if it’s just in your kitchen. This recipe walks you through each step, ensuring a moist, flavorful loaf that’s perfect for breakfast or a snack.
Ingredients
- 1 3/4 cups all-purpose flour (I like to sift mine for a lighter texture)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup granulated sugar (for a slightly healthier version, you can reduce this to 1/3 cup)
- 1/2 cup brown sugar, packed (the molasses in brown sugar adds a nice depth)
- 1/2 cup vegetable oil (extra virgin olive oil is my go-to for its fruity notes)
- 2 large eggs (I prefer room temp eggs here for better incorporation)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg (freshly grated nutmeg makes a world of difference)
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 cup raisins (soaked in warm water for 10 minutes to plump up)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper for easy removal.
- In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, and vegetable oil until well combined.
- Add the eggs one at a time, whisking well after each addition. Tip: Ensuring your eggs are at room temperature helps them blend more smoothly into the batter.
- In a separate bowl, sift together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Tip: Sifting the dry ingredients prevents lumps and ensures an even distribution of spices.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Overmixing can lead to a tough bread.
- Drain the raisins and fold them into the batter gently. Tip: Soaking the raisins beforehand prevents them from absorbing moisture from the batter, keeping the bread moist.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and slightly cracked.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
After cooling, this pumpkin raisin bread reveals a tender crumb and a perfect balance of sweetness and spice. Enjoy it toasted with a smear of cream cheese or as is with your morning coffee for a cozy treat.
Raisin Bread with Pecan Streusel
Zesty mornings call for something sweet and comforting, and this raisin bread with pecan streusel is just the ticket. Let’s walk through the process together, ensuring every step is clear and manageable, even for beginners.
Ingredients
- 1 cup warm water (110°F, perfect for activating yeast)
- 2 tbsp sugar (I love using organic cane sugar for its subtle molasses notes)
- 1 packet active dry yeast (always check the expiration date to ensure it’s active)
- 3 cups all-purpose flour (I sometimes swap half for whole wheat for a nuttier flavor)
- 1 tsp salt (fine sea salt dissolves evenly)
- 1 cup raisins (soaked in warm water for 10 minutes to plump up)
- 1/2 cup chopped pecans (toasted lightly for extra crunch)
- 1/4 cup brown sugar (packed, for that deep caramel sweetness)
- 2 tbsp melted butter (unsalted, so you control the saltiness)
- 1 tsp cinnamon (freshly ground if possible, for the best aroma)
Instructions
- In a large bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until frothy.
- Stir in flour and salt to form a dough. Knead on a floured surface for 8 minutes until smooth.
- Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour until doubled.
- Drain raisins and fold into dough along with pecans. Shape into a loaf and place in a greased 9×5 inch pan.
- For the streusel, mix brown sugar, melted butter, and cinnamon. Sprinkle over the loaf.
- Preheat oven to 375°F and bake for 25-30 minutes until golden and sounds hollow when tapped.
- Cool on a wire rack for at least 15 minutes before slicing.
Now, the bread boasts a tender crumb studded with juicy raisins and crunchy pecans, topped with a buttery, cinnamon-streusel crunch. Serve it warm with a dollop of cream cheese or toasted with a drizzle of honey for an extra special treat.
Sourdough Raisin Bread
Kneading your way into the world of sourdough can be as rewarding as it is delicious, especially when you add the sweet, chewy goodness of raisins into the mix. This Sourdough Raisin Bread recipe is perfect for beginners looking to explore the art of sourdough baking, offering a step-by-step guide to creating a loaf that’s both flavorful and satisfying.
Ingredients
- 1 cup active sourdough starter (I find a bubbly, lively starter works best for a good rise)
- 3 1/2 cups bread flour (plus extra for dusting; the high protein content is key for that perfect chew)
- 1 cup warm water (around 110°F, just warm to the touch)
- 1/2 cup raisins (soaked in warm water for 10 minutes to plump up, then drained)
- 1 tsp salt (I prefer sea salt for its subtle flavor)
- 2 tbsp honey (for a touch of sweetness that complements the tangy sourdough)
Instructions
- In a large mixing bowl, combine the sourdough starter, warm water, and honey. Stir until the honey is fully dissolved.
- Add the bread flour and salt to the bowl. Mix until a shaggy dough forms, then let it rest for 30 minutes to allow the flour to hydrate.
- After resting, add the drained raisins to the dough. Knead by hand or with a dough hook for about 10 minutes, until the dough is smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise at room temperature for about 4-6 hours, or until doubled in size.
- Once risen, gently deflate the dough and shape it into a loaf. Place it in a floured proofing basket or bowl, cover, and let it proof for another 2-3 hours.
- Preheat your oven to 450°F with a Dutch oven inside for at least 30 minutes before baking.
- Transfer the dough to the preheated Dutch oven, score the top with a sharp knife, and bake covered for 20 minutes.
- Remove the lid and bake for another 25 minutes, or until the bread is deeply golden and sounds hollow when tapped.
- Let the bread cool on a wire rack for at least an hour before slicing to allow the crumb to set.
Vibrant with the tangy depth of sourdough and the sweet bursts of raisins, this bread boasts a crisp crust and a tender, airy interior. Serve it toasted with a smear of butter or as the foundation for a decadent French toast to truly savor its flavors.
Raisin Bread with Vanilla Bean Icing
Kneading your way into the world of homemade bread can be as rewarding as it is delicious, especially when it involves the sweet, comforting flavors of raisin bread topped with a luxurious vanilla bean icing. This recipe is perfect for those looking to add a touch of homemade warmth to their breakfast or tea time.
Ingredients
- 2 cups all-purpose flour (I always sift mine for a lighter texture)
- 1/2 cup granulated sugar (for that perfect sweetness)
- 1 tsp baking powder (the fresher, the better for rise)
- 1/2 tsp salt (I prefer sea salt for its subtle flavor)
- 1 cup milk (whole milk makes it richer)
- 1 large egg (room temperature blends more smoothly)
- 1/4 cup unsalted butter, melted (I love the depth of flavor it adds)
- 1 cup raisins (soaked in warm water for 10 minutes to plump up)
- 1 vanilla bean, split and scraped (for the icing, nothing beats the real deal)
- 1 cup powdered sugar (sifted to avoid lumps in the icing)
- 2 tbsp milk (adjust for desired icing consistency)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, mix the milk, egg, and melted butter until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Tip: Overmixing can lead to a tough bread.
- Fold in the drained raisins gently to distribute them evenly throughout the batter.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Cover with foil if the top browns too quickly.
- While the bread cools, make the icing by mixing the scraped vanilla bean seeds, powdered sugar, and milk until smooth. Tip: Add milk one tablespoon at a time to reach your preferred consistency.
- Drizzle the vanilla bean icing over the cooled raisin bread.
Moist, tender, and speckled with juicy raisins, this bread is a delightful treat. The vanilla bean icing adds a creamy, aromatic finish that elevates it from simple to sublime. Serve it slightly warmed with a dollop of butter for an extra indulgent experience.
Conclusion
We hope this roundup of 20 delicious raisin bread recipes inspires your next breakfast adventure! Whether you’re craving something sweet, savory, or a bit of both, there’s a recipe here for every taste. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest for your next baking day. Happy baking!