Cinnamon-Raisin Bread Recipe

Name: Cinnamon-Raisin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups warm water (100u00b0 to 110u00b0), divided; 3/4 cup raisins; 1 package dry yeast (about 2 1/4 teaspoons); 1 1/2 cups warm 1% low-fat milk (100u00b0 to 110u00b0); 4.2 ounces sweet white sorghum flour (about 1 cup); 2.6 ounces white rice flour (about 1/2 cup); 2.3 ounces brown rice flour (about 1/2 cup); 2.1 ounces tapioca flour (about 1/2 cup); 1.8 ounces flaxseed meal (about 1/2 cup); 3 teaspoons ground cinnamon, divided; 2 teaspoons xanthan gum; 1/2 teaspoon salt; 2 tablespoons unsalted butter, melted; 2 tablespoons cider vinegar; 1/4 cup honey; 2 large eggs; 1/4 cup packed brown sugar; Cooking spray

Servings: persons

2 cups warm water (100u00b0 to 110u00b0), divided
3/4 cup raisins
1 package dry yeast (about 2 1/4 teaspoons)
1 1/2 cups warm 1% low-fat milk (100u00b0 to 110u00b0)
4.2 ounces sweet white sorghum flour (about 1 cup)
2.6 ounces white rice flour (about 1/2 cup)
2.3 ounces brown rice flour (about 1/2 cup)
2.1 ounces tapioca flour (about 1/2 cup)
1.8 ounces flaxseed meal (about 1/2 cup)
3 teaspoons ground cinnamon, divided
2 teaspoons xanthan gum
1/2 teaspoon salt
2 tablespoons unsalted butter, melted
2 tablespoons cider vinegar
1/4 cup honey
2 large eggs
1/4 cup packed brown sugar
Cooking spray

1
Combine 1 cup warm water and raisins in a medium bowl. Let stand 10 minutes or until raisins are plump; drain.
2
Dissolve yeast in 1 cup warm water and 1 1/2 cups warm milk in a small bowl; let stand 5 minutes.
3
Weigh or lightly spoon flours and flaxseed meal into dry measuring cups; level with a knife. Place flours, flaxseed meal, 1 teaspoon cinnamon, xanthan gum, and salt in a large bowl; beat with a mixer at medium speed until combined. Add yeast mixture, butter, vinegar, honey, and eggs; beat until blended. Fold in raisins.
4
Combine 2 teaspoons cinnamon and brown sugar in a small bowl.
5
Spoon one-third of batter into a 9 x 5-inch loaf pan coated with cooking spray. Top with half of cinnamon-sugar mixture. Repeat layers once. Spoon remaining one-third of batter over cinnamon-sugar mixture. Cover loosely with plastic wrap, and let rise in a warm place (85u00b0), free from drafts, 1 hour and 45 minutes or until dough is just above top of pan.
6
Preheat oven to 375u00b0.
7
Bake at 375u00b0 for 55 minutes or until top is golden brown and bread sounds hollow when tapped. Cool completely in pan.

643

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 cups warm water (100u00b0 to 110u00b0), divided, 3/4 cup raisins, 1 package dry yeast (about 2 1/4 teaspoons), 1 1/2 cups warm 1% low-fat milk (100u00b0 to 110u00b0), and more.

Yes, Cinnamon-Raisin Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cinnamon-Raisin Bread

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