Cinnamon Raisin Bread Recipe

Flour: The base of the bread, providing structure and texture.

Raisins: Adds sweetness and a chewy texture.

Almond milk: A plant-based milk that adds moisture and a subtle nutty flavor.

Sugar: Sweetens the bread and enhances the flavor of the cinnamon.

Cinnamon: Adds a warm, spicy flavor that pairs perfectly with the raisins.

Baking powder: Helps the bread rise and become fluffy.

Salt: Enhances the overall flavor of the bread.

Vegetable oil: Adds moisture and richness to the bread.

When mixing the batter, be careful not to overmix. Overmixing can lead to a dense and tough bread. Stir until the ingredients are just combined to ensure a light and fluffy texture.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, making the bread healthier.

• raisins - Substitute with dried cranberries: Dried cranberries provide a tart flavor that complements the sweetness of the bread.

• almond milk - Substitute with oat milk: Oat milk has a creamy texture and neutral flavor that works well in baking.

• sugar - Substitute with maple syrup: Maple syrup adds a rich, natural sweetness and a hint of caramel flavor.

• cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice includes cinnamon along with other warm spices like nutmeg and cloves, adding depth to the flavor.

• baking powder - Substitute with baking soda and vinegar: Use ¼ teaspoon baking soda and ½ teaspoon vinegar to create the same leavening effect.

• salt - Substitute with sea salt: Sea salt has a more complex flavor and can enhance the overall taste of the bread.

• vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and is a healthier fat option.

• Allow the cinnamon raisin bread to cool completely on a wire rack before storing. This ensures that no excess moisture gets trapped, which could make the bread soggy.

• Wrap the cooled loaf tightly in plastic wrap or aluminum foil. This helps to keep the bread fresh by preventing it from drying out.

• Place the wrapped loaf in a resealable plastic bag or an airtight container. This adds an extra layer of protection against air and moisture.

• Store the bread at room temperature for up to 3 days. Keep it in a cool, dry place away from direct sunlight and heat sources.

• For longer storage, consider freezing the cinnamon raisin bread. Slice the loaf before freezing to make it easier to thaw and use individual slices as needed.

• To freeze, wrap each slice or the entire loaf in plastic wrap, then place it in a resealable freezer bag. Squeeze out as much air as possible before sealing.

• Label the bag with the date to keep track of how long it has been stored. The bread can be frozen for up to 3 months.

• When ready to enjoy, thaw the bread at room temperature or reheat slices in a toaster or oven. For a quick thaw, microwave individual slices for 15-20 seconds.

• If you prefer a warm slice, preheat your oven to 350°F (175°C) and heat the bread for about 10 minutes, or until warmed through.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap the cinnamon raisin bread in aluminum foil to prevent it from drying out. Place the wrapped bread on a baking sheet and heat for about 10-15 minutes, or until warmed through. This method helps maintain the bread's texture and keeps it moist.

• Toaster Oven Method: If you have a toaster oven, preheat it to 350°F (175°C). Place slices of the cinnamon raisin bread directly on the rack or on a baking sheet. Toast for about 5-7 minutes, or until the bread is warm and slightly crispy on the edges. This method is great for achieving a slightly toasted exterior.

• Microwave Method: Place a slice of cinnamon raisin bread on a microwave-safe plate. Cover it with a damp paper towel to keep it from drying out. Microwave on medium power for 20-30 seconds, or until warmed through. Be cautious not to overheat, as this can make the bread rubbery.

• Stovetop Method: Heat a non-stick skillet over medium heat. Lightly butter or oil the skillet if desired. Place slices of cinnamon raisin bread in the skillet and heat for about 2-3 minutes on each side, or until warmed through and slightly toasted. This method adds a nice, crispy texture to the bread.

• Steaming Method: If you have a steamer, bring water to a boil. Place the cinnamon raisin bread in the steamer basket, cover, and steam for about 5 minutes. This method keeps the bread moist and soft, perfect for those who prefer a tender texture.

• Oven: Preheat to 350°F (175°C) to bake the bread.

• Loaf pan: Grease this to hold the batter while baking.

• Large mixing bowl: Use this to combine the dry ingredients.

• Whisk: Mix the flour, sugar, cinnamon, baking powder, and salt together.

• Measuring cups: Measure out the flour, sugar, almond milk, and vegetable oil.

• Measuring spoons: Measure the cinnamon, baking powder, and salt.

• Spatula: Fold in the raisins and mix the batter.

• Toothpick: Check if the bread is done by inserting it into the center.

• Wire rack: Cool the bread completely after baking.

• Cooling rack: Transfer the bread here after it cools in the pan for 10 minutes.

Pre-measure ingredients: Measure all flour, sugar, and raisins before starting to streamline the process.

Use a stand mixer: A stand mixer can quickly combine your dry ingredients and wet ingredients, saving you time and effort.

Soak raisins: Soak raisins in warm plant-based milk for a few minutes to plump them up, ensuring even distribution in the batter.

Prepare the pan: Grease your loaf pan while the oven preheats to save time.

Batch baking: Double the recipe and freeze one loaf for later, reducing future prep time.