Eggless Cinnamon Raisin Bread
Eggless Cinnamon Raisin Bread is soft and fluffy, filled with plump, juicy raisins, and has a buttery, cinnamon sugar swirl throughout. Enjoy it toasted with peanut butter or use it to make a delicious eggless French toast!
What do I need to make Eggless Cinnamon Raisin Bread?
- Active dry yeast
- Organic Valley whole milk
- Water
- Raw honey
- The Spice House cinnamon
- Celtic sea salt
- Organic Valley salted butter
- Raisins
- Bolted bread flour
Organic Valley Milk
As always, I recommend using organic milk. Organic Valley, a Wisconsin-based cooperative, is my favorite source for dairy. They support small family farms and take great pride in what they do. Organic farms follow strict animal welfare standards–meaning the cows get outside on pasture and don’t consume antibiotics. This milk is much more nutrient dense than conventional, commercial milk, as the cows eat a rich, varied diet.
My other note is to use whole milk if possible. Any fat percentage will work for the recipe, but whole milk contains all the macronutrients naturally occurring in milk. Milk is relatively high in carbohydrates, so balancing it with the protein and fat makes it a more complete food and slows the sugar absorption. Besides the health benefits of eating real, quality fats, they add flavor and richness to the bread.
The Spice House Cinnamon
If you’ve been following my blog for any length of time, you’ve probably noticed that I’m a huge proponent of using the highest quality ingredients possible. That’s because what you put in is what you get out. Spices may seems like a such a small part of each recipe, but I can assure you, quality really makes a difference. That’s why I recommend The Spice House for a wide range of herbs and spices that are fresh and flavourful. It’s a great place to get some amazing cinnamon for this bread!
What type of flour should I use for Eggless Cinnamon Raisin Bread?
I like to use local, organic bread flours from Meadowlark Community Mill. You can read more about my grain share here! In this Eggless Cinnamon Raisin Bread, I call for bolted bread flour. Bolted flour has about 75% of the bran removed, so it is softer than whole wheat, but more nutritious and flavourful than totally refined flour. Bolted flour isn’t all that common, so if you can’t find it, feel free to substitute regular bread flour or a blend of regular and whole wheat.
Sucanat
For the cinnamon swirl, I chose to use sucanat rather than white sugar. Sucanat is a type of unrefined cane sugar that still has the naturally occurring molasses. The brand I use is Wholesome Sweets which is organic, non-GMO, and fair trade certified. If you can’t find sucanat in the store, you can purchase it online from Thrive Market. The other option is to use regular brown or white sugar, but do keep it mind that these are heavily processed, refined products.
How to I make Eggless Cinnamon Raisin Bread?
Pour the warm milk and water in a bowl and whisk in the yeast. Set aside for five to ten minutes for it to proof. It will look frothy when it’s ready. Meanwhile, melt the butter and add the honey, cinnamon, and salt. Pour the mixture into the bowl of a stand mixer fitted with a dough hook.
When the yeast is proofed, pour it into the mixer bowl and whisk it with the butter mixture. Add the raisins. With the mixer on low, gradually add the flour. As the dough starts to form, increase speed to medium-low. If needed, scrape down the sides of the bowl to make sure all the flour gets incorporated.
Continue kneading the dough in the mixer on medium-low for about ten minutes. If you don’t have a mixer, you could also knead it by hand. When the dough feels smooth and elastic, lightly cover the bowl with a towel and set it in a warm place to rise for about two hours or until doubled in size.
When the dough has risen, turn it out onto a lightly floured surface and roll it out into a 9×15 inch rectangle. Brush two tablespoons of melted butter over the bread. Whisk together the sucanat and remaining cinnamon and sprinkle the mixture all over the melted butter.
Starting with the short end, roll up the dough into a log. Fold down the ends and tuck them under the loaf. Line a 9×5 loaf pan with parchment paper and transfer the bread to the pan, seam-side down. Cover with a towel and let rise in a warm place for another 40-60 minutes until it has doubled in size again.
Towards the end of the rise, preheat oven to 350°F. Bake for 40-50 minutes until the top is golden and sounds hollow when tapped. Transfer the bread to a cooling rack and let cool entirely before slicing.
I hope you enjoy this Eggless Cinnamon Raisin Bread! Be sure to leave a rating below and let me know what you think in the comments. Happy baking!
More Delicious Recipes to Try
- Gooey Cinnamon Raisin Rolls
- Whole Grain Pancakes
- Vegan Banana Nut Bread
- Spiced Date Scones with Browned Butter Glaze
- Whole Grain Belgian Waffles
Eggless Cinnamon Raisin Bread
Ingredients
Bread
- 2 tsp active dry yeast
- 1 cup Organic Valley whole milk warm
- ⅓ cup water warm
- 1 Tbsp raw honey
- 1 tsp Spice House cinnamon
- 1 tsp Celtic sea salt
- ¼ cup Organic Valley salted butter melted
- ¾ cup raisins
- 3½ cups bolted bread flour
Cinnamon Swirl
- 2 Tbsp Organic Valley salted butter melted
- ⅓ cup sucanat
- 2 tsp Spice House cinnamon
Instructions
- Pour the warm milk and water in a bowl and whisk in the yeast. Set aside for 5-10 minutes for it to proof. It will look frothy when ready.
- Meanwhile, melt the butter and add the honey, cinnamon, and salt. Pour into the bowl of a stand mixer fitted with a dough hook.
- When the yeast is proofed, pour it into the mixer bowl and whisk it with the butter mixture. Add the raisins.
- With the mixer on low, gradually add the flour. As the dough starts to form, increase speed to medium-low. If needed, scrape down the sides of the bowl to make sure all the flour gets incorporated.
- Continue kneading the dough in the mixer on medium-low for about 10 minute. Lightly cover the bowl with a towel and set it in a warm place to rise for about 2 hours or until doubled in size.
- When the dough has risen, turn it onto a lightly floured surface and roll it out into a 9×15 rectangle.
- Brush the remaining 2 tablespoons of melted butter over the bread. Whisk together the sucanat and remaining cinnamon and sprinkle the mixture all over the melted butter.
- Starting with the short end, roll up the dough into a log. Fold down the ends and tuck them under the loaf.
- Line a 9×5 loaf pan with parchment paper and transfer the bread to the pan. Cover with a towel and let rise in a warm place for another 40-60 minutes until it has doubled in size again.
- Towards the end of the rise, preheat oven to 350°F. Bake for 40-50 minutes until the top is golden and sounds hollow when tapped.
- Transfer the bread to a cooling rack and let cool entirely before slicing. Enjoy!
Gotta try this! Thanks!!
You’re so welcome! Enjoy!