Cinnamon raisin bread recipe

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makes: 8 - 12
Cost: not
Cooking: 40 min
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  • A fabulous anytime treat! Eat it freshly baked with a cuppa – or toasted and buttered for breakfast


    • For the bread:
    • 500g (1lb) strong plain flour
    • 100g (3½ oz) caster sugar
    • 1 level tsp salt
    • 2 level tsp ground cinnamon
    • 6-7g sachet fast-action dried yeast
    • 150g (5oz) raisins
    • 300ml (½ pint) milk, warmed
    • 30g (1oz) butter, melted
    • For the glaze:
    • 6 level tbsp caster sugar
    • Butter, to serve, optional
    • Baking sheet, buttered


    • Tip flour into a bowl and stir in the sugar, salt, cinnamon, yeast and raisins. Mix together milk and butter and pour into the flour mixture. Mix until the ingredients bind together to form a soft dough. Knead the dough for about 10 minutes, in a machine or by hand, until it’s smooth and elastic.

    • Divide the dough into three pieces. Roll each piece into a long strip, then plait the three strips together, tucking the ends under the loaf.

    • Place the loaf in the centre of the baking sheet. Cover with a piece of oiled clingfilm and leave it in a warm place until it’s doubled in size.

    • Remove the clingfilm and cook loaf in centre of a preheated oven at 200°C (400°F, gas mark 6) for about 20 mins; then reduce the oven temperature to moderate – 180°C (350°F, gas mark 4) and continue to cook the loaf for a further 20-30 mins, or until it sounds hollow when tapped (lift loaf and tap it underneath, too).

    • To make the glaze, dissolve the caster sugar in 4 tbsp boiling water.

    • As soon as the loaf is cooked, remove it from the oven and transfer it to a wire rack, then brush over the glaze. Leave the loaf to cool a little before slicing it, and serve it either warm or cold, with or without butter.

    Top tip for making Cinnamon raisin bread

    Pack the loaf in a freezer bag and freeze for up to three months. Allow to defrost and warm through before serving.

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