This rich raisin bread is a classic made with a simple yeast dough and without any cinnamon! The dough is enriched with butter and milk and is so soft and tender plus packed with raisins.
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I love to enjoy a slice of this rich raisin bread toasted with butter at breakfast! It’s different from my quick cinnamon swirl loaf as this yeast bread recipe is made without any cinnamon but still so delicious!
This classic sweet bread is just as sweet as Panettone but not so sweet that you couldn’t use a slice to make a delicious sandwich with some turkey and cheese (you must try it!) or even use leftovers for bread pudding or French toast.Â
Why I Love This Classic Raisin BreadÂ
- Light and fluffy texture: Using ingredients like milk and butter enriches the dough and each slice is soft and tender that it may remind you of my favorite Easter sweet bread.
-  Raisin bread without cinnamon: No cinnamon in this bread means that it’s more than just for breakfast! Use it to make a sandwich, French toast or bread pudding.
- Freezer friendly: If you have extra bread loaf pans, I suggest doubling the recipe as this bread is very freezer friendly and it’s great to have an extra loaf on hand for later!Â
Ingredient Notes
- Milk: Whole or 2% milk adds rich flavor and tenderizes the bread. If you don’t want to use dairy, replace the milk with water.
- Salt: This enhances taste and strengthens the dough.
- Unsalted butter: Butter also helps provide the rich flavor in the bread. You can use a neutral oil instead, such as vegetable oil or canola if you would like.Â
- Granulated sugar: White granulated sugar adds sweet taste.
- Water: Lukewarm water around 105-110°F degrees.
- Active dry yeast: I prefer active dry yeast but you can use instant yeast on a 1:1 basis. Rapid rise is not recommended.Â
- Eggs: Large eggs that have been beaten first and brought to room temperature.
- All-purpose flour: I prefer all purpose flour instead of bread flour in this bread.
- Raisins: I used regular dried raisins (Thompson seedless), but golden raisins could be substituted or even cranberries if you like.
- Glaze: For the egg wash, you will need egg yolk (room temperature) and milk.
Cinnamon
If you love the flavor of warm cinnamon in bread, I do too! From cinnamon raisin bagels to this easy cinnamon raisin bread it’s a classic pairing.
This recipe, though, is for a raisin only bread without cinnamon. If you would like to add cinnamon, I suggest starting by adding a teaspoon of cinnamon to the dough. Note that the dough may rise slower as cinnamon is a yeast-inhibitor.Â
How to Make Rich Raisin Bread
To start, scald the milk by heating the milk, salt, sugar and butter until butter has melted. Cool to lukewarm temperature.Â
Next, activate yeast by combining the water and 1 teaspoon of sugar in a bowl. Sprinkle the yeast on top and let rest. Stir to combine.
In the bowl of a stand mixer, combine the milk mixture, yeast mixture and eggs. Add 1 ½ cups flour, beat 2 minutes then on low speed add remaining flour a ½ cup at a time until it forms into a slightly sticky dough. Knead. Move dough to a floured surface and form into a ball, please in a lightly greased bowl and turn to grease all over. Cover with plastic wrap and perform the first rise in a warm place until doubled in size.Â
Punch dough down on a floured surface, add the raisins and shape into a loaf. Place in the prepared loaf pan, cover and rise until doubled in bulk.Â
Combine egg wash and brush the loaf. Bake. Remove loaf from pan immediately and move to a wire rack to cool.Â
baking Tips
- Plump the raisins: Since raisins are dehydrated it’s best to rehydrate them by soaking them in hot water for 15 minutes. For more flavor soak them in rum or orange juice. This not only plumps the raisins up but then they don’t soak in moisture from the dough which can lead to dry bread.
- Scald the milk then cool it down: The whey protein in milk can prevent the yeast from developing properly. Heating the milk causes the proteins to break down. Just remember to cool the milk mixture down to 105-110°F before adding it to the bread dough.Â
- Adding the flour: All flours react a bit differently and the humidity in your kitchen can cause bread dough with yeast to act differently. Don’t add all the flour called for at once. Add 1 ½ cups then ½ cup at time until the dough is smooth and start to pull away from the sides of the mixing bowl.
- Avoid burning the raisins:Â Tuck raisins into the dough all the way as a burnt raisin is very bitter tasting!Â
- Browning on the top while baking:Â All ovens bake differently! If your bread is browning too quickly, tent with foil.
What is the purpose of the egg yolk and milk glaze on the raisin bread?
The egg yolk mixed with milk brushed over the top of the dough before baking gives the bread a golden crust and adds a rich flavor.
Storage and Freezing
This raisin bread recipe tastes best on day one! On day two it is still great, but slightly less soft. Days 3-5 I would recommend using the bread for toast.
- Store: Store bread up to 5 days in an airtight container or bag.
- Freeze: Wrap the loaf of bead in plastic wrap then foil and store in the freezer for up to 2 months. Thaw while still wrapped at room temperature then enjoy.
More Bread Recipes
This rich raisin bread is delightfully soft and sweet bread, with plump, juicy raisins. Perfect for a breakfast or an afternoon treat. Enjoy!
- ½ cup milk (whole or 2%)
- 1 teaspoon salt
- ¼ cup unsalted butter
- ¼ cup granulated sugar
- 1 teaspoon granulated sugar
- ½ cup water (lukewarm)
- 1½ teaspoons active dry yeast
- 2 large eggs beaten (room temperature)
- 3½ cups all purpose flour
- 1 cup raisins
FOR THE GLAZE
- 1 large egg yolk (room temperature)
- 2 tablespoons milk
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Soak the raisins in boiling water, rum or even orange juice for approximately 15 minutes, drain and gently dry with a paper towel, set aside.
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In a small pot heat the milk, salt, sugar (¼ cup) and butter until butter has melted, cool to lukewarm.
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In a small bowl combine the water and sugar (1 teaspoon), sprinkle the yeast on top, let sit 5-10 minutes, then stir to combine.
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In the stand mixer bowl combine the milk mixture, yeast mixture and eggs, add 1½ cups of flour beat 2 minutes, on low speed add the remaining flour a ½ cup at a time to form a soft slightly sticky dough. Continue to knead for 5-7 minutes.
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Move to a lightly floured surface and form into a ball, place in a lightly greased bowl turning to grease all over. Cover the bowl with plastic wrap, let rise in a warm draft free area for approximately 2 hours or until doubled in bulk.
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Punch the dough down on a lightly floured flat surface, knead in the raisins and shape into a loaf shape. Place in a greased 9×5 inch loaf pan, cover and let rise 1-2 hours or until doubled in bulk.
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Pre-heat the oven to 375F/190C.
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Brush the loaf with the glaze and bake 30-40 minutes (internal temperature is 190F). Move the loaf immediately to a wire rack to cool before cutting. Enjoy!
How can I tell if the bread is fully baked?
The bread is done when it’s golden brown on top and sounds hollow when tapped on the bottom. An instant-read thermometer should read 190°F when inserted into the center of the loaf.
Can I add nuts or other dried fruits to this raisin bread recipe?
Yes, feel free to add nuts like walnuts or pecans, or other dried fruits like dried cranberries or apricots for additional flavors and textures.
How to store the raisin bread
This raisin bread recipe tastes best on day one! On day two it is still great, but slightly less soft. Days 3-5 I would recommend using the bread for toast.
- Store:Â Store bread up to 5 days in an airtight container or bag.
- Freeze:Â Wrap the loaf of bead in plastic wrap then foil and store in the freezer for up to 2 months. Thaw while still wrapped at room temperature then enjoy.
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Calories: 2941kcal | Carbohydrates: 512g | Protein: 71g | Fat: 71g | Saturated Fat: 38g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 696mg | Sodium: 2598mg | Potassium: 2109mg | Fiber: 23g | Sugar: 63g | Vitamin A: 2450IU | Vitamin C: 8mg | Calcium: 392mg | Iron: 26mg | Phosphorus: 1042mg
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