Recipes for Auntie

Today is National Cinnamon Raisin Bread Day. It doesn’t surprise me there is a whole day dedicated to this tasty bakery staple. But it is so easy to make your own, why buy it? Plus, it makes the kitchen smell so delicious when baking!

I’ve included a few different ways to make raisin bread. Then, with all your newly baked raisin bread loaves, you can make delicious Cinnamon Raisin Bread French Toast (recipe included) or try your hand at a bread pudding using raisin bread instead of regular bread! I really like to use raisin bread for sandwiches like chicken salad or turkey and swiss with lettuce! 

Recipes wanted! Submitted recipes will be accepted at, or you can stop by the Albion office and drop a copy off up front. 


Homemade Cinnamon Raisin Bread


For the dough:

1C Milk, almond milk, or soy milk, heated to  110 degrees

2 TBSP brown sugar (see note 1)

2-1/4 tsp instant rise yeast

6 TBSP neutral oil (see note 2) or melted unsalted butter

2, eggs

3-1/2C all-purpose flour, plus more for dusting

1 tsp salt

1/2C raisins

For the cinnamon filling:

1/3C brown sugar

2 TBSP ground cinnamon

3 TBSP melted butter or oil


Combine milk, brown sugar and yeast in a bowl or measuring cup. Let sit for ten minutes, until foamy (this indicates that the yeast is alive and well). 

Pour the yeast liquid into the bowl of a stand mixer and add oil and eggs. Whisk to combine the wet ingredients, then add flour and salt. Use the dough hook or a spatula to roughly combine the wet and dry ingredients into a shaggy dough. The dough will be sticky, but resist the urge to add more flour, as it will make the bread more dense. Add the raisins, then fit the bowl and dough hook to the stand mixer. Knead on medium low speed for ten minutes. Remove the dough hook, cover the bowl with plastic wrap, and let the dough rise for one hour, until doubled in size.

Flour your countertop as lightly as possible, then spread and stretch the dough into a rectangle that is the length of your loaf pan, about 9x18 in. (I prefer to use a 9x5 loaf pan). 

Make the cinnamon filling by stirring together brown sugar, cinnamon and butter. Spread this mixture all over the top of the dough rectangle, then roll the dough up as tightly as you can, rolling the long way. Place the roll seam-side down into a greased loaf pan, then cover with plastic wrap to let rise for 30 minutes.

Preheat oven to 375 degrees, then bake bread for 40–50 minutes until the inside reads 190-200 degrees with a thermometer. Let the bread cool completely on a wire rack before slicing. Enjoy!

Notes: two TBSP brown sugar won’t make the bread very sweet. If you want a sweeter loaf, double the brown sugar.

2. grapeseed oil, canola oil, vegetable oil, a light olive oil, etc.

Storage: Since there are no preservatives, the bread will only keep for a few days at room temperature. I recommend freezing any unused bread.

***Recipe courtesy of Joanne Ozug for the Pioneer Woman website.*** 


Dutch Oven Cinnamon Raisin Bread


  • 3C all-purpose (or whole wheat) flour
  • -1/2C warm water
  • 1-1/2 tsp active dry yeast
  • 3 TBSP brown sugar
  • 1/2 tsp salt
  • 2/3C raisins
  • 2 tsp cinnamon


In an electric mixer add warm water and yeast. Stir and let sit for five minutes for yeast to activate. Add sugar, raisins, cinnamon, flour and salt. Use bread mixing attachment and mix together until dough forms. If dough is too wet or dry, add water/flour one TBSP at a time until right consistency.  

Toss dough on lightly floured surface, place in greased bowl. Cover with a damp dish towel and let sit in a warm area for 3+ hours. Dough should be doubled in size.

Preheat oven to 450 degrees. Place dough on lightly floured surface and form into ball again (keep lightly flouring your hands to prevent sticking). Lay dough on parchment paper and lift edges of paper to transfer dough into dutch oven. Cover and bake for 30 minutes, uncover and bake for 5-10 more minutes until golden brown. Remove and let bread cool for ten minutes before serving.

Note: Use parchment paper in dutch oven to bake dough so you can lift/transfer baked bread out more easily.

Note: you can substitute a gluten-free flour for the all-purpose or whole wheat.

***Recipe courtesy of Bethany, of “A Simple Palate” blog*** 


Bread Machine Cinnamon Raisin Bread


1C water

2 TBSP butter, softened

3C flour (try using bread flour)

3 TBSP sugar

1-1/2 tsp salt, optional

1 tsp cinnamon

2-1/2 tsp bred machine yeast

3/4C raisins


Measure carefully, placing all ingredients except raisins in bread machine pan in the order recommended by the manufacturer. Add raisins at the Raisin/Nut signal or 5-10 minutes before last kneading cycle ends.

Select Sweet or Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan and cool on wire rack.

***Recipe courtesy of Betty Crocker website.***


Raisin Bread French Toast


2, large eggs

1/4C milk

1/2 tsp pure vanilla extract

1/2 tsp ground cinnamon (optional)

4-6 slices raisin bread


maple syrup, if desired, to serve

a dollop whipped cream, if desired, to serve

a dash ground cinnamon, if desired, to serve


In a medium bowl, beat together the eggs, milk, vanilla and cinnamon. Transfer the egg mixture to a wide bowl (like a pasta bowl), so you can dip the bread slices.

Preheat a nonstick skillet on medium to medium-high heat. Drop a knob of butter on the hot skillet. Working one slice at a time, dip each slice for about 20 seconds, and flip and allow to soak for another ten seconds.

Place the egg dipped bread on the skillet and cook for about 2-3 minutes, until the bottom is golden brown. Flip and cook an additional 2 minutes on the other side, until the French toast feels slightly firm to the touch and the bottom is golden brown. Adjust the heat as necessary so the French toast gets cooked through before the outsides burn.

Serve immediately with maple syrup, a sprinkle of cinnamon, and a dollop of whipped cream, if desired.

Note: To make French toast quick, a square skillet is very handy because it can make four slices at once, and the low edges of the pan make it easy to flip.

***Recipe courtesy of Tina, of “The Worktop” blog.***