Cinnamon raisin bread recipe

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makes: 8 - 12
Cost: not
Cooking: 40 min

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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(1416 ratings)
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