Homemade Cinnamon Raisin Bread

This Homemade Cinnamon Raisin Bread is wonderful as toast in the morning and is adaptable to suit various dietary restrictions. Prep time does not include about 2 hours inactive time. From Joanne Ozug of Fifteen Spatulas.

Cinnamon Raisin was my toast of choice when I was a kid, and it still is today. I love that swirl of sweet cinnamon and brown sugar all throughout each slice, and the juicy raisins dotted into the dough.

I’ve experimented with all sorts of homemade breads over the years, but truthfully, after making everything from homemade baguettes to ciabatta to paesano, I usually leave the fancier breads to the bakery and stick to making simpler things like sandwich bread at home.

There are a few reasons I like making my own cinnamon raisin bread at home.

First, a lot of sandwich breads at the store have a lot of preservatives and additives, and generally speaking, I prefer not to eat those.

Second, I get to load the bread up with as many raisins as I’d like, and I also get to use my fancy cinnamon (not all cinnamon is created equal).

And third, it’s fun and easy to make. Really. There’s something so satisfying about making your own bread, and it makes your house smell dreamy.

The recipe I’m sharing today is adaptable to suit different dietary needs, so it can be enjoyed by many. It can be made with dairy (mmm, butter), or it can be made without it. I’ll share different substitutions you can use throughout the recipe.