This quicker cinnamon raisin bread is soft, warmly spiced, lightly sweet, and made for toasting. With cinnamon, raisins, whole wheat flour, and just one rise of about 45 minutes, it is a simple homemade breakfast bread with a dairy-free and vegan option.

When the weather turns cold and staying indoors sounds far better than venturing outside, there are few things more comforting than a fresh loaf of homemade bread. This quicker cinnamon raisin bread is exactly the kind of recipe that makes the kitchen feel warm and inviting. It is cozy, fragrant, and simple enough to make without spending the entire day waiting for dough to rise.

Traditional yeast breads can be wonderful, but they often require multiple rises and a long stretch of patience. This recipe keeps things easier. The dough comes together quickly in a stand mixer, then goes straight into the loaf pan for one rise. After about 45 minutes to 1 hour, it is ready for the oven. The result is a golden loaf with tender slices, sweet raisins throughout, and a lovely cinnamon aroma.

This homemade cinnamon raisin bread is especially good for breakfast. Slice it thick, toast it until lightly crisp, and spread it with butter or your favorite dairy-free alternative. It is also delicious with coffee or tea, and it makes a satisfying snack when you want something simple, warm, and not overly sweet.

About This Quick Cinnamon Raisin Bread

This quick cinnamon raisin bread is designed for anyone who loves homemade yeast bread but wants a more manageable process. It uses a blend of white whole wheat flour and all-purpose flour, giving the loaf a pleasant texture and a mild whole grain flavor without making it too dense. Cinnamon brings warmth, a pinch of nutmeg adds depth, and raisins give each slice little pockets of sweetness.

The dough is intentionally soft and sticky, so there is no need to knead it by hand. A stand mixer with the paddle attachment does the work, and a spatula helps transfer the dough into the prepared pan. Once the dough is spread evenly in the loaf pan, it rises until it just clears the top. From there, it bakes into a beautifully golden loaf.

One of the best things about this cinnamon raisin bread recipe is how well it toasts. The slices become crisp around the edges while staying tender in the middle. It is a great everyday loaf for busy mornings, weekend breakfasts, or anytime you want the comfort of fresh bread without a complicated baking schedule.

For a dairy-free or vegan cinnamon raisin bread, use unsweetened plain almond milk in place of whole milk. The recipe remains simple, flavorful, and perfect for slicing and toasting.

Additional Homemade Breads You Might Enjoy:

• Lemon Thyme English Muffin Bread
• Homemade Cranberry Walnut English Muffins
• Pumpkin Cinnamon Swirl Bread
• Homemade English Muffins
• Cranberry Walnut Bread
• Multigrain Rolls
• Honey Yeast Rolls

Did you make this recipe? Rate and review it below. I would love to hear how it turned out for you.

Quicker Cinnamon Raisin Bread

Yield:
1 loaf

Prep Time:
15 minutes

Additional Time:
45 minutes

Cook Time:
30 minutes

Total Time:
1 hour 30 minutes

This quicker cinnamon raisin bread is a soft, warmly spiced homemade loaf that is ideal for toasting. It is made with cinnamon, raisins, a blend of white whole wheat and all-purpose flour, and only one rise. Enjoy it for breakfast, brunch, or a cozy snack, with a dairy-free and vegan option included.

Ingredients

• 1 ½ cups white whole wheat flour
• 1 ½ cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons ground cinnamon
• Pinch of nutmeg
• 1 ½ teaspoons salt
• ¼ teaspoon baking soda
• 1 tablespoon active dry yeast
• 1 cup whole milk, warmed to 120 to 130ºF*
• ⅓ cup water, warmed to 120 to 130ºF
• 2 tablespoons olive oil
• ½ cup raisins

Instructions

1. Grease a 9 by 5-inch loaf pan, or an 8 ½ by 4 ½-inch loaf pan, with nonstick cooking spray. Sprinkle the bottom and sides with cornmeal, then set the pan aside.
2. Add the white whole wheat flour, all-purpose flour, sugar, cinnamon, nutmeg, salt, baking soda, and active dry yeast to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed for a few seconds, just until combined.
3. Pour in the warm milk, warm water, and olive oil. Beat on high speed for 45 seconds. Add the raisins, then beat on medium speed for another 15 to 20 seconds. The dough will be very soft and sticky.
4. Use a spatula to scrape the dough into the prepared loaf pan. Spread it evenly so it reaches the corners. Spray one side of a piece of plastic wrap with nonstick cooking spray and cover the pan with the greased side facing down.
5. Let the dough rise in a warm place for about 45 minutes to 1 hour, or until it just barely clears the top of the loaf pan.
6. Preheat the oven to 400ºF.
7. Remove the plastic wrap. Bake for 25 to 30 minutes, until the loaf is golden brown and the internal temperature reaches 190ºF. If the top browns too quickly, loosely tent it with aluminum foil partway through baking.
8. Let the bread cool in the pan for about 5 minutes. Transfer it to a wire rack and allow it to cool completely before slicing for the cleanest cuts.

Notes

*For a dairy-free or vegan version, use unsweetened plain almond milk instead of whole milk.

Adapted from A Kitchen Addiction.

Nutrition Information:

Yield: 14
Serving Size: 1

Amount Per Serving:
Calories: 225Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 5mgSodium: 279mgCarbohydrates: 41gFiber: 4gSugar: 7gProtein: 7g

Nutrition data is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for advice from a medical professional.