Raisin Bread
This raisin bread is my Sunday morning ritual, filling my kitchen with the comforting aroma of cinnamon and sweet raisins. I love it because it reminds me of cozy weekends spent with family.
I first stumbled upon this raisin bread recipe when I was craving something warm and nostalgic to pair with my morning tea.
I quickly realized that letting the raisins plump up in warm water before adding them to the dough made all the difference.
It’s become a staple in my baking rotation, especially on chilly mornings when I need a little extra coziness.
Plus, there's something so grounding about kneading the dough by hand and feeling it come to life.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
If you're out of whole wheat flour, a good gluten-free flour blend works just fine. And if you're not in a raisin mood, dried cranberries or chopped dried apricots make lovely substitutes. Don’t be afraid to play around with what you have on hand!
Tips & Notes
- •I always soak my raisins in warm water for about 10 minutes before using them—their plumpness adds a wonderful texture.
- •I found that mixing a bit of maple syrup into the dough gives it a subtle sweetness that complements the spices perfectly.
- •When storing, I wrap the loaf snugly in a clean kitchen towel, which keeps it fresh without drying out.
Recipe Variations
- •If I'm feeling adventurous, I'll add a sprinkle of cardamom to the mix—it's a game-changer.
- •My sister swears by adding a handful of walnuts for a bit of crunch and extra heartiness.
Storage & Freezing
Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. To thaw, leave it at room temperature overnight.
Frequently Asked Questions
Can I use other sweeteners instead of maple syrup?
Yes, you can use agave syrup or coconut sugar, but the flavor may vary slightly.
How can I make this bread sweeter?
Increase the amount of raisins or add a couple of tablespoons of sugar to the dough.
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This raisin bread is my Sunday morning ritual, filling my kitchen with the comforting aroma of cinnamon and sweet raisins. I love it because it reminds me of cozy weekends spent with family.
Ingredients
Instructions
- 1
In a large mixing bowl, combine warm water, maple syrup, and dry yeast. Let it sit for about 5-10 minutes until bubbly.
- 2
Add melted coconut oil, salt, and cinnamon to the yeast mixture, and stir until combined.
- 3
Gradually add in whole wheat flour, mixing with a wooden spoon or your hands until a dough forms.
- 4
Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
- 5
Incorporate the raisins and walnuts (if using) by flattening the dough and folding it over to encase the mix. Knead gently.
- 6
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- 7
Preheat your oven to 350°F (175°C).
- 8
Once risen, punch down the dough and shape it into a loaf. Place it in a greased loaf pan.
- 9
Cover again and let it rise for another 30 minutes.
- 10
Bake in the preheated oven for 30-40 minutes, or until the bread sounds hollow when tapped on the bottom.
- 11
Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
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