There’s something magical about pulling a golden loaf of raisin bread from your oven, with plump raisins scattered throughout soft, pillowy dough. This raisin bread recipe creates a beautiful homemade loaf that’s perfect for breakfast toast, afternoon snacks, or making the best French toast you’ve ever tasted.
SERVES: 4 | PREP: 25 MIN | COOK: 35 MIN | TOTAL: 3 HR 30 MIN (includes rising time)
Ingredients for Your Raisin Bread
| Dough Base | Amount |
|---|---|
| Warm water (110°F) | 1 cup |
| Active dry yeast | 2¼ tsp (1 packet) |
| Granulated sugar | ¼ cup |
| Whole milk, warmed | ½ cup |
| Unsalted butter, melted | 4 tbsp |
| Large eggs | 2 |
| Salt | 1 tsp |
| All-purpose flour | 4 cups |
| Mix-ins & Topping | Amount |
|---|---|
| Raisins (dark or golden) | 1½ cups |
| Ground cinnamon | 2 tsp |
| Butter for brushing | 2 tbsp |
Step-by-Step Raisin Bread Instructions
Phase 1: Activating the Yeast (10 minutes)
Step 1: Pour your warm water into a large mixing bowl and sprinkle the yeast over the surface. The water should feel like a comfortable bath—too hot kills the yeast, too cold won’t wake it up. Add 1 tablespoon of the sugar and let it sit for 5-7 minutes until you see a foamy layer forming on top. This foam tells you your yeast is alive and ready to work.
Step 2: Once your yeast mixture looks bubbly and active, add the remaining sugar, warm milk, melted butter, eggs, and salt. Whisk everything together until the mixture is smooth and the eggs are fully incorporated. The mixture should look like a creamy, slightly sweet liquid.
Phase 2: Building the Dough (15 minutes)
Step 3: Add 2 cups of flour to your wet ingredients and stir with a wooden spoon until no dry flour remains. The mixture will look thick and sticky—this is exactly what you want. Let it rest for 2 minutes to allow the flour to absorb the liquid.
Step 4: Add the remaining 2 cups of flour gradually, about ½ cup at a time, stirring after each addition. When the dough becomes too stiff to stir, switch to kneading with your hands right in the bowl. The dough should pull away from the sides but still feel slightly sticky.
Step 5: Turn your dough out onto a lightly floured surface and knead for 8-10 minutes. Push the dough away with the heel of your hand, fold it back, turn it a quarter turn, and repeat. You’re building gluten strands that give your bread structure. The dough is ready when it feels smooth, elastic, and springs back when you poke it.
Phase 3: Adding the Raisins (5 minutes)
Step 6: Pat your dough into a rectangle about ½ inch thick on your work surface. Sprinkle the cinnamon evenly over the entire surface—this distributes the warm spice throughout your loaf.
Step 7: Scatter the raisins across the dough, spreading them out evenly. Fold the dough in half, then knead gently for 3-4 minutes to work the raisins throughout. Some raisins will poke out, and that’s fine—they’ll create beautiful caramelized spots on your finished loaf. If raisins keep falling out, just poke them back in as you work.
Phase 4: First Rise (1 hour 15 minutes)
Step 8: Grease a large bowl with butter or oil and place your dough inside, turning it once so the top is lightly coated. This prevents a dry skin from forming. Cover the bowl with a damp kitchen towel or plastic wrap.
Step 9: Place the bowl in a warm, draft-free spot and let it rise for 1 to 1½ hours until doubled in size. The dough should look puffy and when you gently press it with your finger, the indent should remain. A turned-off oven with the light on makes a perfect rising spot.
Phase 5: Shaping the Loaf (10 minutes)
Step 10: Punch down your risen dough with your fist—this releases gas bubbles and redistributes the yeast. Turn it out onto a lightly floured surface and pat it into a 9×12 inch rectangle with the short side facing you.
Step 11: Starting from the short end, roll the dough tightly like a jelly roll, pinching the seam closed as you go. Tuck the ends underneath and pinch them to seal. This tight roll creates the classic loaf shape and eliminates air pockets that could create holes in your finished bread.
Step 12: Grease a 9×5 inch loaf pan generously with butter. Place your shaped dough seam-side down in the pan. The dough should fill the pan about halfway—it will rise to fill it completely.
Phase 6: Second Rise (45 minutes)
Step 13: Cover your loaf pan with a damp towel and let it rise in that warm spot again for 40-50 minutes. The dough should dome about 1 inch above the rim of the pan. If you gently press the side, it should feel soft and puffy like a pillow.
Phase 7: Baking (35 minutes)
Step 14: About 15 minutes before baking, preheat your oven to 350°F. Position your oven rack in the center—this ensures even browning on top and bottom.
Step 15: Brush the top of your risen loaf with 1 tablespoon of melted butter. This creates that beautiful golden crust you see on bakery bread. Place the pan in the center of your preheated oven.
Step 16: Bake for 32-38 minutes until the top is deep golden brown and the loaf sounds hollow when you tap it. An instant-read thermometer inserted into the center should read 190-200°F. If the top browns too quickly after 20 minutes, tent it loosely with aluminum foil.
Phase 8: Cooling (15 minutes)
Step 17: Remove your bread from the oven and immediately brush the top with the remaining 1 tablespoon of butter. This softens the crust and adds flavor.
Step 18: Let the bread cool in the pan for 10 minutes, then turn it out onto a wire rack. Let it cool for at least 30 minutes before slicing—I know it’s hard to wait, but cutting hot bread will give you gummy, compressed slices. A properly cooled loaf will slice cleanly and maintain its fluffy texture.
Chef’s Notes
Raisin prep makes a difference. Soak your raisins in warm water for 10 minutes, then pat them completely dry before adding to the dough. This plumps them up and prevents them from stealing moisture from your bread, which can create a dense texture around each raisin.
Temperature is your friend. Keep an instant-read thermometer handy—it’s the most reliable way to know when your raisin bread is perfectly baked. The center should hit 190-200°F for that ideal tender crumb.
Bread flour creates a higher rise. If you want an even fluffier loaf, substitute half the all-purpose flour with bread flour. The extra protein content develops more gluten, giving you a taller, airier loaf with better structure.
Room temperature ingredients mix better. Make sure your eggs, milk, and butter aren’t cold from the fridge—they should be at room temperature. Cold ingredients can shock the yeast and slow down rising, which means you’ll be waiting around longer for your bread.
Nutrition Information (Per Serving)
- Calories: 385
- Protein: 9g
- Carbohydrates: 68g
- Fat: 9g
- Fiber: 3g
- Sugar: 22g
- Sodium: 310mg
Creative Raisin Bread Variations
Cinnamon Swirl Version: After rolling out your dough in Step 10, brush it with melted butter and sprinkle with a mixture of ¼ cup sugar and 1 tablespoon cinnamon before rolling. This creates gorgeous swirls throughout each slice.
Cranberry Walnut Twist: Replace half the raisins with dried cranberries and add ¾ cup chopped walnuts. The tart cranberries and crunchy nuts add incredible texture and flavor—similar to how we use cranberries and pecans in our rosemary bread with dried cranberries and pecans.
Orange Raisin Delight: Add 2 tablespoons of orange zest to your dough and soak your raisins in orange juice instead of water. The bright citrus flavor pairs beautifully with the sweet raisins and makes your kitchen smell incredible.
Savory Potato Raisin Bread: For an unexpected twist, replace ½ cup of water with mashed potatoes (like we do in our fluffy potato bread). The potato adds moisture and keeps your bread soft for days longer.
Storage & Reheating Your Raisin Bread
Room temperature storage is best for the first 3-4 days. Wrap your cooled loaf tightly in plastic wrap or store it in a bread box. Don’t refrigerate—it actually dries out bread faster by crystallizing the starches.
Freeze for longer storage. Slice your loaf before freezing so you can grab individual slices as needed. Wrap tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Frozen slices can go straight into the toaster.
Revive day-old bread by wrapping it in a damp paper towel and microwaving for 15-20 seconds. The steam refreshes the crumb and makes it taste freshly baked again.
Make amazing French toast with slightly stale raisin bread—the firmer texture soaks up the egg mixture without falling apart. It’s honestly the best way to use bread that’s a few days old.
Troubleshooting Common Raisin Bread Problems
Dense, heavy loaf: Your yeast might have been dead or the water was too hot. Always test your water temperature with a thermometer—it should be 105-115°F. If your yeast doesn’t foam after 10 minutes, start over with fresh yeast.
Raisins sinking to the bottom: This happens when dough is too wet or raisins are too moist. Make sure you pat raisins completely dry after soaking them, and ensure your dough passes the “windowpane test”—you should be able to stretch a small piece thin enough to see light through it without tearing.
Bread collapsed in the oven: Over-proofing is the culprit. Your second rise should stop when the dough domes about 1 inch above the pan rim. If it rises higher, it’ll collapse from its own weight during baking. Set a timer and don’t let it over-rise.
Burnt raisins on the crust: Those exposed raisins on the surface can burn before the bread finishes baking. After 20 minutes in the oven, tent the loaf loosely with foil to protect the top while the inside finishes cooking.
Gummy texture inside: You cut the bread too soon while it was still steaming hot. That internal steam needs time to escape and let the crumb set properly. Wait a full 30 minutes after removing from the oven, even though it smells amazing and you’re dying to slice it.
Equipment Essentials for Perfect Raisin Bread
- 9×5 inch loaf pan – The standard size for this recipe
- Large mixing bowl – For mixing and rising dough
- Kitchen scale (optional but helpful) – For precise measurements
- Instant-read thermometer – Checks water temp and bread doneness
- Stand mixer with dough hook (optional) – Saves arm strength on kneading
- Wooden spoon – For initial mixing
- Clean kitchen towels – Damp ones for covering rising dough
- Wire cooling rack – Prevents soggy bottom crust
- Pastry brush – For buttering the top
- Sharp serrated knife – For slicing without squashing
Shopping List Organized by Store Section
Baking Aisle:
- All-purpose flour (4 cups)
- Granulated sugar (¼ cup)
- Active dry yeast (1 packet)
- Raisins (1½ cups)
- Ground cinnamon (2 tsp)
Dairy Section:
- Whole milk (½ cup)
- Unsalted butter (6 tbsp total)
- Large eggs (2)
Pantry Staples:
- Salt (1 tsp)
5 Success Secrets for Bakery-Quality Raisin Bread
1. Test your yeast before committing. Old or improperly stored yeast is the number one reason homemade bread fails. If your yeast doesn’t foam and bubble within 7 minutes of hitting warm water, throw it out and buy fresh. It’s worth spending an extra dollar on fresh yeast rather than wasting hours on bread that won’t rise.
2. Measure flour correctly using the spoon-and-level method. Don’t scoop flour directly with your measuring cup—this packs it down and you’ll end up with too much, making dense bread. Instead, fluff the flour in its container, spoon it into your measuring cup, and level it off with a knife.
3. Create a warm rising environment. If your kitchen is cold, your bread will take forever to rise or might not rise at all. Turn your oven to 200°F for one minute, turn it off, and let your dough rise in there. The residual warmth creates the perfect environment.
4. Don’t skip the second rise. That second rise in the pan isn’t optional—it redistributes the yeast and creates that fine, even crumb texture you want. Rushing this step gives you dense bread with large, irregular holes.
5. Let steam work its magic. After you take your bread out of the oven, that internal steam continues cooking and setting the crumb structure. Cutting too early releases all that steam and leaves you with gummy, undercooked centers even though the outside looks done. Patience pays off with perfect slices.
This homemade raisin bread recipe proves that making bakery-quality bread at home isn’t complicated—it just takes a little time and patience. The combination of sweet raisins, warm cinnamon, and tender bread creates something truly special that store-bought loaves can’t match.
