Fantastic Cinnamon Raisin Bread
"The title says it all. This is so good. This is a sweet bread, great for breakfast or snack. I must warn you, it touched the top of my breadmaker. It is too good not to share. I changed another recipe and added some things. My additions were the raisins and cinnamon. It origially was suppose to make a 1 1/2 lb. loaf. I didn't think the raisons and cinnamon would have add that much, but I guess it did. You might want to adjust to make a 1 1/2lb. loaf because I will list this as a 2 lb. loaf. It is so good! It knead the heck out of the raisins so there is little bits all through the bread. Chewy, sweet and moist. I used sugar free syrup to cut down on sugar. I hope you enjoy it as much as my family does. Please leave feedback."
photo by lilsweetie
- Ready In:
- 10mins
- Ingredients:
- 12
- Yields:
-
2 lb. loaf
- Serves:
- 12
ingredients
- 1 tablespoon oil
- 1 1⁄4 cups warm water, plus
- 1 tablespoon warm water
- 1⁄4 cup honey
- 1⁄4 cup maple-flavor syrup (can use sugarfree)
- 1 teaspoon salt
- 1 1⁄2 teaspoons cinnamon
- 1 cup oatmeal
- 3 cups bread flour, plus
- 2 tablespoons bread flour
- 1⁄2 - 3⁄4 cup raisins
- 2 1⁄4 teaspoons active dry yeast
directions
- In bread machine pan, place ingredients in order given, except raisins and yeast.
- Circle inside of pan with raisins.
- Make a well in flour and pour in yeast.
- Bake on white cycle.
- *** My dough looked fine when kneading and then look almost like a batter when it started to rise and was very sticky. I had to leave the house at this point and expected it to be a flop. When I came home and it had touched the top, I thought it was going to be raw and would have to be thrown away. But to my suprise it tasted fantastic.
Questions & Replies
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Can I download or save the recipe? Right now it took me to signup page. Looking forward your reply Thanks
Reviews
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I’ve been hunting awhile for a good cinnamon raisin bread recipe that avoided both butter & processed sugar. This recipe turned out beautifully, though I did tweak it slightly (noted in tweaks) as I didn’t want an overly sweet bread. I also wanted it slightly more spicy. Cinnamon-y. I’d worried that I’d decreased the liquid too much, and increased the oil. It turned out well, but that increase wasn’t needed. I baked it on the white bread setting, and used medium crust. Next time I’m increasing raisins to a full cup & possibly adding chopped walnuts. This is a wonderful recipe!! -
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I substituted more honey for the syrup (we didn't have any), subbed craisins for the raisins, but added a small handful of raisins in. I also added about a quarter cup of crushed pecans. It is AMAZING!! My toddler, husband, and I have already eaten almost the whole loaf and it came out only an hour ago! ...it was supposed to be our breakfast bread for the week... guess we'll make another loaf! Next time, I'm adding dried blueberries, cashews, pistachios, and almonds to make it a sort of morning energy toast! Yummy! -
I made the bread this morning but it didn't really turn out. I followed the recipe exactly except baked on "Sweet" cycle. The bread was not done in the center, so I'll try again on the Basic cycle. -
Amazingly beautiful
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Great recipe! I used all purpose flour and only half a cup of oatmeal and no raisins and it was still fantastic!
see 14 more reviews
Tweaks
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! added 50% more raisins and doubled the cinnamon and doubled the oil
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Increased cinnamon to 2 tsp, Added 1/4 tsp nutmeg. Sweetened only with 4 TB Pure maple syrup. No honey. Still nicely sweet. Added 1/2 tsp vanilla. Used 2 TB Sunflower oil. Turned out beautifully. My favorite Cinnamon Raisin bread recipe to date!
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I substituted more honey for the syrup (we didn't have any), subbed craisins for the raisins, but added a small handful of raisins in. I also added about a quarter cup of crushed pecans. It is AMAZING!! My toddler, husband, and I have already eaten almost the whole loaf and it came out only an hour ago! ...it was supposed to be our breakfast bread for the week... guess we'll make another loaf! Next time, I'm adding dried blueberries, cashews, pistachios, and almonds to make it a sort of morning energy toast! Yummy!
RECIPE SUBMITTED BY
<p>Born and raised in Michigan but feel like a southern gal at heart. My parents were raised in Tennessee. I love it in the south, except the heat and chiggers. LOL Am married and have one spoiled teenage son and a sweet little shaggy humane society rescue named Scotty. Edit/also a little spitfire Pomeranian named Callie. I have worked retail for all my adult life. Edit/early retirement! I am trying to learn to cook and am addicted to ZAAR. I also love doing genealogy. It is so exciting to find new leaves on the family tree. We were always told our ancestors were English and Scottish, but it seems we have more Irish than anything else. We are fortunate enough to have had a gggggggrandfather that kept a diary. A lot of information from the 1700's in his 100 page diary. We were alway told that my Dad's ggrandmother was an American Indian but can't find anything to verify this. (Although we though some looked native american) It's alway's exciting to find long lost relatives. <br />One of my pet peeves is people that think it's OK to Say what I think without consideration for anyone else's feelings.</p>
