Quicker Cinnamon Raisin Bread

Quicker Cinnamon Raisin Bread | cookiemonstercooking.com

So it figures that the day I posted an ice cream recipe is the day that we had a freak snow / ice storm here in North Carolina.   You guys – it was crazy.  I grew up in the Northeast but honestly never expected to see this type of snow down south.  Several inches topped with a layer of ice.  And then more snow.

I tried to take Emma out to do her “business” when it stopped for a few hours and she literally slid down our driveway.  She’s fine, don’t worry, but the look on her face was kinda priceless.  She absolutely loves going outside for walks but she was not having any of that ice / snow business.  I’ve never seen her try to get back inside so fast.

Quicker Cinnamon Raisin Bread | cookiemonstercooking.com

We’ve been staying hunkered down inside, snuggled under lots of blankets.  Not that there’s any chance I’m going anywhere anytime soon since they still haven’t touched our street and it’s so icy that I can’t even walk outside our front door.

So instead of doing any of the work that I should be doing, I made another loaf of this quicker cinnamon raisin bread.  Because homemade bread makes me all warm and fuzzy inside and that’s exactly what I need in this weather.

This recipe is nice and fast – well, at least relative to most homemade yeast breads.  The dough comes together at warp speed and then there’s only one 45 minute-ish rise.  So you can have delicious bread coming out of your oven in no time.

And then please go pop a few slices in the toaster.  It toasts beautifully – so just trust me and do it.

Quicker Cinnamon Raisin Bread | cookiemonstercooking.com

Then slather on a good bit of butter and sit with a cup of coffee in front of the fireplace.  Heaven I tell you, cinnamony delicious homemade bread heaven.

Quicker Cinnamon Raisin Bread
Yield: 1 loaf
  • 1 ½ cups whole wheat pastry flour
  • 1 ½ cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons ground cinnamon
  • pinch of nutmeg
  • 1 ½ teaspoons salt
  • ¼ teaspoon baking soda
  • 1 tablespoon active dry yeast
  • 1 cup whole milk, 120 to 130 degrees
  • ⅓ cup water, 120 to 130 degrees
  • 2 tablespoons olive oil
  • ½ cup raisins
  1. Grease a 9 by 5 (or an 8 ½ by 4 ½) inch loaf pan with nonstick cooking spray. Sprinkle the bottom and sides of the pan with cornmeal and set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, add both kinds of flour, the sugar, cinnamon, nutmeg, salt, baking soda and yeast. Mix on low for a few seconds to combine. Add in the milk, water and olive oil. Beat on high speed for 45 seconds. Add in the raisins and beat on medium speed for 15 to 20 seconds. The dough will be on the stickier side and will be really soft.
  3. Use a spatula to help scrape / transfer the dough into the prepared pan and spread evenly in the pan. Spray one side of a piece of plastic wrap with nonstick cooking spray and use it to cover the pan (greased side down). Let rise in a warm place for about 45 minutes to 1 hour, until the dough just barely clears the top of the pan.
  4. Preheat the oven to 400 degrees. Remove the plastic wrap. Bake for about 25 to 30 minutes, until golden brown and the internal temperature is 190 degrees. If the top starts to brown too quickly, tent loosely with aluminum foil (I usually do this about halfway through).
  5. Let cool in the pan for about 5 minutes, then remove to a wire rack to cool completely before slicing.

Adapted from A Kitchen Addiction. Originally from King Arthur Flour.