Raisin Bread Recipe

  • Yield : 2 loaves
  • Servings : 18
  • Prep Time : 2:30 h
  • Cook Time : 40m
  • Ready In : 5:10 h
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Nutritional Info

This information is per serving.

  • Calories

  • Calories from Fat

  • Total Fat

  • Saturated Fat

  • Trans Fat

  • Cholesterol

  • Sodium

  • Carbohydrates

  • Dietary Fiber

  • Sugar

  • Added Sugar

  • Protein

  • Serving Size:

    1-inch (25 mm) slice

Raisin bread is a popular breakfast sweet bread. A 1-inch (25mm) slice of this raisin bread recipe has about 155 calories. Add a tablespoon of your favorite jam or preserves and cup of coffee or tea for a quick Continental breakfast. A slice of raisin bread and jam has about the same number of calories as a toaster pastry with no additives, preservatives or artificial flavors.

You can toast Raisin Bread or use to make French Toast.

It also tastes great drizzled with honey or spread with butter or margarine.

Bread can be sliced and frozen. Remove what you need and thaw at room temperature (covered to prevent drying) or place directly in your toaster or foster oven.



  • 3.5 cups (450 g) unbleached bread flour
  • 4 teaspoons (20 ml) granulated sugar
  • 1 teaspoon (5 ml) kosher salt
  • 1/4 oz. (7 g) instant yeast (1 package)
  • 1 1/4 tsp. (6.25 ml) ground cinnamon
  • 1 large egg, slightly beaten
  • 2 tablespoons (30 ml) shortening at room temperature
  • 1/2 cup (120 ml) low-fat buttermilk, whole milk or 2% milk
  • 3/4 cup (180 ml) water at room temperature
  • 1.5 cups (250 g) raisins

Method of Preparation

Step 1

In a large bowl or stand mixer bowl using a large metal spoon stir together flour, sugar, salt, yeast, and cinnamon. Add egg, shortening, buttermilk, and water. sSir until dough forms a ball. Adjust flour and water if dough is too stiff or soft.

Step 2

Sprinkle flour on work surface and hand knead about 10 minutes or knead 8 minutes using stand mixer dough hook.

Step 3

Add raisin during final 1 to 2 minutes of kneading.

Step 4

Transfer dough to a lightly oiled bowl rolling to coat with oil, cover and proof about 2 hours or until doubled in bulk. For stand mixing, you can drizzle a little oil along the sides of the bowl, coat dough with oil, cover and proof.

Step 5

Coat two 8 or 9 inch loaf pans with cooking spray. Divide dough into 2 pieces as equal as possible. Use your hand or a rolling pin to form into a 6 x 8 inch rectangle. Roll up dough tightly and transferred to loaf pans.

Step 6

Proof 60 to 90 minutes at room temperature or until nearly double in size.

Step 7

Place rack in middle of oven and preheat to 350°F (175°C).

Step 8

Bake 20 minutes, rotate pan 180 degrees, and continue baking 20 to 30 minutes or until golden brown on top. Interior temperature should be 190°F (88°C).

Step 9

Immediate remove bread from pans and cool on wire racks at least 30 minutes before slicing.