Makes 1 loaf | Active time: 45 minutes | Total time: 4 hours
Photo by Hannah Kaminsky
This vegan cinnamon raisin swirl bread is fluffy and tender, with a spiraling ribbon of cinnamon sugar running through every slice. Eat it warm from the oven and it pulls apart into layers, each one fragrant with comforting spice and studded with plump raisins.
Or let it cool completely and slice it up and (my favorite trick) serve it toasted with vegan butter and a little extra cinnamon sugar on top. Simple and perfect.
Before it goes in the oven I brush it with a little agave and milk for a razzle dazzle shine. It bakes up golden and just slightly chewy, with a soft and pillowy interior. The whole thing smells like a bakery from the moment it goes in the oven until long after it comes out.
For me, this is a special occasion bread. But only because I have a serious cinnamon raisin bread problem. If I bake this up, something takes over my whole being and by the end of the day the whole loaf is gone, even the butts. So I save it for Mother’s Day, Father’s Day, Rosh Hashanah, Thanksgiving or Christmas. Any day that deserves something cinnamony wafting through the house. But it’s also just a really solid everyday loaf and you don’t need a reason. So long as you can handle yourself around it.
I soak the raisins in warm water to make sure they are plump and juicy. This step isn’t always totally necessary, if you think your raisins are especially fresh and plump you can skip it. But err on the side of caution if you’re not sure and give them their little spa treatment bath.
It keeps well wrapped at room temperature for a couple of days, or slice and freeze individual pieces for toasting straight from frozen. It doubles great and here’s the pro tip: this makes the best french toast. Use it in the Fronch Toast recipe for a special breakfast in bed or Mother’s Day brunch.
This recipe is from the Superfun Times Vegan Holiday Cookbook.
CINNAMON RAISIN BREAD RECIPE FAQ
Can I use a different flour? For sure. Bread flour will give this vegan cinnamon raisin bread a chewier, more structured loaf. If you want to go whole wheat, try a 50/50 blend of whole wheat and all-purpose.
Can I skip the raisins? Yup yup yup. Plain cinnamon swirl bread recipe is also excellent. You can also swap raisins for dried cranberries, chopped dates, or dried cherries. It’s definitely fun to switch it up from time to time.
My dough isn’t rising. What’s wrong? Your yeast is probably old or your water was too hot and killed it. The water should be warm but not hot – around 110°F. If you’re not sure, err on the side of cooler. Test your yeast first by letting it bloom in the water for 5 minutes, it should get foamy. If it doesn’t foam, start over with fresh yeast.
Can I make this cinnamon raisin bread recipe ahead of time? For sure. After the first rise, shape the loaf, put it in the pan, cover it tightly, and refrigerate overnight. The next morning let it come to room temperature and finish the second rise before baking. It’s sometimes even fluffier this way.
How do I store this cinnamon swirl bread? Wrapped at room temperature for a couple of days. Slice and freeze individual pieces for toasting straight from frozen — they go straight into the toaster and come out perfect.
Can I make this vegan bread recipe gluten free? Not really, no. Bread relies on gluten development for its structure and texture and gluten free flour doesn’t behave the same way here. A dedicated gluten free bread recipe would serve you better.
How did I end up here? You were probably searching for “vegan cinnamon raisin bread,” “cinnamon swirl bread,” or “homemade cinnamon raisin bread.” Maybe “vegan bread recipe” or “special occasion vegan bread.” You’re in the right place. The whole loaf will be gone by tonight.
If You Like Cinnamon Raisin Bread You Might Also Like:
Cinnamon Raisin Swirl Bread
Ingredients
For the bread:
- ¾ cup raisins
- ½ cup warm water
- 2 ¼ teaspoons active dry yeast one 0.75-ounce packet
- 2 ½ to 3 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon salt
- ½ cup unsweetened nondairy milk soy, oat, or almond, warm
- 2 tablespoons refined coconut oil melted
For the cinnamon swirl:
- ¼ cup sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons coconut oil melted
For the glaze:
- 2 tablespoons agave
- 2 tablespoons unsweetened nondairy milk soy, oat, or almond
Instructions
- Put the raisins in a bowl and cover with warm water, letting them plump for at least 10 minutes. Drain and set aside.
- In a small bowl, whisk together the ½ cup warm water and yeast. Set aside for 5 minutes to bloom.
- In a large bowl, combine 2½ cups flour, sugar, and salt and form a well in the middle. Pour the yeast mixture, milk, and melted coconut oil into the well. Mix from the center, pulling in the flour little by little until fully incorporated. Turn out onto a floured countertop and knead, adding flour a tablespoon at a time until the dough isn’t sticky and springs back when you poke it.
- Toss the raisins with a little flour to absorb excess moisture, then fold into the dough in two batches, adding a little flour if the dough gets sticky. When evenly distributed, coat the mixing bowl with nonstick spray, put the dough ball in, spray the top, and cover with plastic wrap. Set somewhere warm until doubled in size, 1 to 2 hours.
- Once risen, lightly grease a 9-by-5-inch loaf pan. In a small bowl combine the sugar and cinnamon and set aside.
- On a floured countertop, roll the dough into a rectangle about 5 inches wide and 18 inches long with the small side facing you. Brush with melted coconut oil and sprinkle on the cinnamon sugar. Roll up tightly starting from the small side nearest you and pinch the seam closed. Place in the loaf pan seam side down. Cover with plastic wrap and set in a warm place until puffy, 30 to 40 minutes.
- Preheat the oven to 350°F.
- Mix the agave and nondairy milk and brush over the top of the loaf. Bake until golden brown on top, 30 to 45 minutes. Turn out onto a cooling rack immediately and let cool completely before slicing.
