How many servings does this recipe make?

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

What ingredients do I need for Cinnamon-Raisin Bread(Cooking Light Magazine) ?

You need 11 ingredients. The key ingredients include: 1/4 c. sugar, 1 pkg. dry yeast, 1 c. warm skim milk (105~ to 115~), 3 3/4 c. all-purpose flour, divided, and more.

Is Cinnamon-Raisin Bread(Cooking Light Magazine) suitable as general?

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

How do I store leftover Cinnamon-Raisin Bread(Cooking Light Magazine) ?

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(Cooking Light Magazine)

Name: Cinnamon-Raisin Bread(Cooking Light Magazine)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. sugar; 1 pkg. dry yeast; 1 c. warm skim milk (105~ to 115~); 3 3/4 c. all-purpose flour, divided; 2 Tbsp. vegetable oil; 1 tsp. salt; 1 egg, lightly beaten, or 1/4 c. egg substitute; 1/2 c. raisins; 1 Tbsp. vegetable oil; 1/4 c. sugar; 1 tsp. ground cinnamon

Bake this irresistible Cinnamon-Raisin Bread(Cooking Light Magazine) at home. Made with sugar, yeast, milk and all-purpose flour. Easy step-by-step inst…

This Cinnamon-Raisin Bread(Cooking Light Magazine) relies on simple, everyday ingredients such as sugar, dry yeast, all-purpose flour, divided and vegetable oil. It comes together quickly and makes 4 servings, at about 1094 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

1094

kcal

Calories

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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Cinnamon-Raisin Bread(Cooking Light Magazine)

Tips for the best results

Variations & substitutions

My Personal Notes

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