Cinnamon Raisin Bread


This bread would be great for breakfast or for a midday snack with a cup of tea. It's perfect for making at night and then baking in the morning so it's fresh and warm. 

Recipe adapted from a subtle REVELRY


  1. Stir together the warm water and yeast until the yeast is dissolved.
  2. In a large bowl, stir together the flour, sugar, oil, salt, raisins and cinnamon until combined. Add in the yeast mixture and mix until combined.
  3. Transfer the mixture to a greased 8x4 loaf pan. Cover with a tea towel and let stand in a warm place for one hour. Cover pan with non-stick foil and chill overnight.
  4. When ready to bake, let the dough stand uncovered at room temperature for 30 minutes.
  5. Preheat oven to 400 degrees F. Bake for about 30 minutes or until top is golden and bread sounds hollow when tapped lightly. Cool on wire rack. 


  • 1½ cup Warm Water
  • 1 tsp Dry Active Yeast
  • 2¾ cup Bread Flour
  • 2 tbsp White Sugar
  • 2 tbsp Olive Oil
  • 1½ tsp Salt
  • ½ cup Sultana Raisins
  • 1½ tsp Ground Cinnamon


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