Raisin Bread Recipe
Make Raisin Bread Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough
Sugar-Cinnamon Swirl
Glaze (optional)
Method
Dough
- 1
Warm liquids and melt butter
In a small saucepan or microwave-safe bowl, warm the milk and water together until about 110°F (warm to the touch but not hot). Add 1 tablespoon butter to the warm liquid to melt. If you don't have a thermometer, aim for liquid that feels like warm bath water.
- 2
Bloom yeast
In the bowl of a stand mixer (or a large mixing bowl), combine the warm milk-water-butter mixture with the instant yeast and the tablespoon of granulated sugar. Let sit 5–7 minutes until foamy. Instant yeast typically activates quickly; if it doesn't foam, proceed anyway but be aware dough may take longer to rise.
- 3
Mix dry ingredients
Whisk together the flour, 1 teaspoon salt, and 2 teaspoons ground cinnamon in a separate bowl so the cinnamon is evenly distributed.
- 4
Combine wet and dry
Add the eggs (lightly beaten) to the foamy yeast mixture, then add the dry flour mixture to the bowl. Using the dough hook on low speed, mix until a shaggy dough forms, about 2–3 minutes. Increase speed to medium and knead 6–8 minutes until dough is smooth, elastic, and slightly tacky. If the dough is too sticky, add up to 2 tablespoons additional flour, 1 tablespoon at a time.
- 5
Add raisins and orange zest
With the mixer on low, add the raisins and optional orange zest and knead 1–2 minutes so they are evenly distributed. If mixing by hand, fold them in during the last stage of kneading.
- 6
First rise
Lightly oil a large bowl. Transfer the dough to the bowl and turn to coat. Cover with plastic wrap or a clean towel and let rise in a warm draft-free spot until doubled in size, about 1 to 1¼ hours depending on room temperature.
Sugar-Cinnamon Swirl
- 7
Prepare filling
While the dough rises, stir together the ½ cup brown sugar, 1 tablespoon ground cinnamon, and 2 tablespoons softened butter until it forms a spreadable paste. Set aside at room temperature.
Shaping and second rise
- 8
Deflate and roll
After the dough has doubled, gently punch it down to release air and turn it out onto a lightly floured surface. Roll the dough into a rectangle roughly 12 x 16 inches and about ¼-inch thick, with the long side nearest you.
- 9
Spread filling
Evenly spread the brown sugar–cinnamon butter over the rectangle, leaving a ½-inch border along the far long edge. Press gently so raisins remain embedded but not clumped.
- 10
Roll and shape loaf
Starting from the long edge nearest you, tightly roll the dough into a log, sealing the seam by pinching. Tuck the ends under to create a neat loaf. Place seam-side down into a lightly greased 9x5-inch loaf pan.
- 11
Baking and finishing
- 12
Bake
Bake the loaf in the preheated 350°F (175°C) oven for 30–40 minutes, rotating halfway through, until the top is deep golden brown and an instant-read thermometer inserted into the center reads 190–200°F (88–93°C). If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.
- 13
Cool
Remove the loaf from the oven and let rest in the pan for 10 minutes, then transfer to a wire rack to cool completely (at least 1 hour) before slicing to avoid a gummy crumb.
- 14
Optional glaze
If using the glaze, whisk together ½ cup confectioners' sugar, 1 tablespoon milk, and ¼ teaspoon vanilla until smooth. Drizzle over the cooled loaf. Allow glaze to set 10–15 minutes before serving.