Cinnamon Raisin Loaf

14 Jan

Ooooohhhh Mama! How’s about these apples? I needed a good, home-made gift for the holidays and this did the trick! I think next time I’ll make a glaze to put on top, but either way, if you eat this puppy warm, it’s as good as gold. ūüôā

Cinnamon Raisin Loaf

From Annie’s Eats; originally from Martha Stewart’s Baking Handbook

  • 1 1/8 tsp. instant yeast (rapid rise)
  • 1 c. warm milk (at least 105 degrees)
  • 3 ¬ľ c. all-purpose flour
  • 4 tbsp. unsalted butter,¬† room temperature
  • ¬ľ c. sugar
  • 1 egg
  • 1¬ľ tsp.¬†salt
  • 1¬Ĺ tsp. ground cinnamon
  • ¬†3/4 c. raisins


  • ¬ĺ c. sugar
  • 1 tbsp. ground cinnamon
  • 2 tbsp. water
  • 1 egg, lightly beaten, room temperature

In a standing mixer, combine the yeast, warm milk, flour, butter, sugar, egg, salt and cinnamon.  Mix until a dough forms and then switch to the dough hook and knead on low speed until the dough is mostly smooth and clears the sides of the bowl, about 3-5 minutes.  Add in the raisins and allow to continue kneading about 3 minutes more, until the dough is smooth the raisins are evenly mixed in.

Transfer the dough to a lightly greased bowl, turning once to coat.  Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm place until doubled in bulk, about 1 hour.

Turn the dough out onto a lightly floured work surface and pat down into a disk. Fold the bottom third of the dough up and fold the top third down, like a business-letter. Then fold the right and left sides into the center in thirds, forming a rectangle. Press down to seal.  Return to the bowl, cover and let rise again until doubled, about 40 minutes.

Generously butter a 9 by 5-inch loaf pan.  To make the filling, combine the sugar, cinnamon and water in a small bowl and whisk until well combined.  

Return the dough to a lightly floured work surface and roll into a 10 by 12-inch rectangle.  Brush lightly with the beaten egg. Sprinkle with the cinnamon-sugar mixture, leaving a thin border around the edges. Fold in the edges of the long sides of the dough about 1 inch.

Beginning with one of the narrow ends, roll the dough up into a tight spiral log, gently pressing as you go.

Pinch the seam shut, and place the loaf seam side-down in the prepared baking pan. Cover loosely with plastic wrap or a clean towel and let rest until the dough rises just above the edge of the pan, about 30 minutes.

Meanwhile, preheat the oven to 425ňö F. ¬†When the loaf has risen, brush the top of the loaf lightly with the remaining beaten egg. ¬†Bake until the loaf is golden brown, about 45 minutes.¬†¬†Cool in the pan 5 minutes, then turn the loaf out and transfer to a wire rack to cool completely before slicing.


2 Responses to “Cinnamon Raisin Loaf”

  1. Jessica January 20, 2011 at 10:17 pm #

    This sounds delicious! I love Cinnamon Raisin Bread!

  2. Christy February 26, 2012 at 1:54 pm #

    making it now! it’s baking in the oven and smells amazing!! thanks honeybee!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: