Hamdi Saidani Pioneer Woman Cinnamon Raisin Bread is made with milk, brown sugar, instant-rise yeast, neutral oil or unsalted butter, eggs, all-purpose flour, salt, and raisins. This easy Cinnamon Raisin Bread recipe creates a tasty breakfast that takes about 2 hours 35 minutes to prepare and can serve up to 8 people.
Pioneer Woman Cinnamon Raisin Bread Ingredients
Ingredients For the Dough:
- 1 cup Milk, Almond Milk, or Soy Milk, heated to 110ºF
- 2 tbsp. Brown Sugar
- 2 1/4 tsp. Instant Rise Yeast
- 6 tbsp. Neutral Oil or Melted Unsalted Butter
- 2 Eggs
- 3 1/2 cups All-purpose Flour (17 1/2 ounces by weight), plus more for dusting
- 1 tsp. Salt
- 1/2 cup Raisins
Ingredients For the Cinnamon Filling:
- 1/3 cup Brown Sugar
- 2 tbsp. Ground Cinnamon
- 3 tbsp. Melted Butter or Oil
How To Make Pioneer Woman Cinnamon Raisin Bread
- Prepare the Yeast Mixture: In a bowl or measuring cup, combine the milk, brown sugar, and yeast. Let sit for 10 minutes until it becomes foamy to ensure the yeast is active.
- Mix the Wet Ingredients: Pour the yeast mixture into the bowl of a stand mixer. Add the oil and eggs and whisk to combine thoroughly.
- Combine and Knead the Dough: Add the flour and salt to the mixer. Using the dough hook or a spatula, mix until a shaggy dough forms. Stir in the raisins. Knead with the stand mixer on medium-low for 10 minutes.
- First Rise: Remove the dough hook, cover the bowl with plastic wrap, and let the dough rise in a warm place for 1 hour, or until doubled in size.
- Prepare the Cinnamon Filling: In a small bowl, mix together the brown sugar, cinnamon, and melted butter until well combined.
- Shape and Fill the Dough: Lightly flour your countertop. Roll the dough into a 9-inch by 18-inch rectangle. Spread the cinnamon filling evenly over the dough. Roll the dough tightly from the long edge and place seam-side down in a greased 9×5 inch loaf pan.
- Second Rise: Cover the loaf pan with plastic wrap and let rise for 30 minutes.
- Bake the Bread: Preheat the oven to 375ºF. Bake the bread for 40–50 minutes, until the internal temperature reads 190ºF to 200ºF with a thermometer.
- Cool and Serve: Remove the bread from the oven and let cool completely on a wire rack before slicing.
Recipe Tips
- Make it Sweeter: If you like your bread sweet, use more brown sugar in the dough. This makes the bread taste better with the cinnamon and raisins.
- Choose Good Oil: Use oils that don’t have a strong taste, like grapeseed, canola, vegetable, or light olive oil. These oils keep the bread’s taste nice and light.
- Handle Sticky Dough Carefully: The dough will be sticky, but don’t add too much flour. Too much flour can make the bread heavy.
- Use Good Cinnamon and Lots of Raisins: Pick the best cinnamon you can find and use as many raisins as you like. Good cinnamon makes the bread smell and taste great, and more raisins make it yummy.
- Let the Dough Rise Well: Give the dough enough time to rise. It should look twice as big as before. This makes the bread soft and fluffy.
What To Serve With Cinnamon Raisin Bread
Cinnamon Raisin Bread pairs well with butter, cream cheese, jam, and peanut butter. It also can be served alongside fresh fruit, yogurt, scrambled eggs, and a cup of coffee for breakfast or brunch.
How To Store Cinnamon Raisin Bread
- Refrigerate: Cool the Cinnamon Raisin Bread completely. Then, either cover it with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
- Freeze: For longer storage, freeze the bread. First, wrap it tightly with aluminum foil, then place it in a freezer bag or use a freezer-safe container. The bread can be frozen for up to 2 months. When ready to eat, thaw it overnight in the refrigerator before reheating.
How To Reheat Leftover Cinnamon Raisin Bread
- In The Oven: Preheat the oven to 350°F (175°C). Place the leftover bread on an oven-safe dish and cover it with aluminum foil. Reheat for about 10-15 minutes, or until it is warm all the way through.
- In The Microwave: Put a slice of the bread on a microwave-safe plate and cover it loosely with a paper towel. Heat on high for 30-60 seconds, or until warm.
- In The Toaster: For a quick and easy option, slice the bread and toast it until warm and slightly crispy.
Pioneer Woman Cinnamon Raisin Bread Nutrition Facts
Serving Size: 1 of 8 servings
- Calories: 350
- Total Fat: 14 g
- Saturated Fat: 5 g
- Carbohydrates: 49 g
- Dietary Fiber: 2 g
- Sugar: 12 g
- Protein: 8 g
- Cholesterol: 48 mg
- Sodium: 290 mg
FAQs
Can I Use Active Dry Yeast Instead Of Instant Yeast?
Yes, you can substitute active dry yeast for instant yeast. You’ll need to activate it first in warm milk, and it may take slightly longer for your dough to rise.
Is It Possible To Make This Bread Without Eggs?
Yes, you can make this bread without eggs by using a commercial egg replacer or by making a “flax egg” (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 15 minutes).
How Do I Know When The Bread Is Fully Baked?
The best way to check if the bread is done is to use a thermometer; the internal temperature should reach between 190°F and 200°F. The crust should be golden brown, and the loaf should sound hollow when tapped.
Try More Pioneer Woman Recipes:
- Pioneer Woman Cinnamon Bread
- Pioneer Woman Cinnamon Pull-Apart Bread
- Pioneer Woman Cinnamon Roll Bread Pudding
Pioneer Woman Cinnamon Raisin Bread
Description
Pioneer Woman Cinnamon Raisin Bread is made with milk, brown sugar, instant-rise yeast, neutral oil or unsalted butter, eggs, all-purpose flour, salt, and raisins. This easy Cinnamon Raisin Bread recipe creates a tasty breakfast that takes about 2 hours 35 minutes to prepare and can serve up to 8 people.
Ingredients
Ingredients For the Dough:
Ingredients For the Cinnamon Filling:
Instructions
- Prepare the Yeast Mixture: In a bowl or measuring cup, combine the milk, brown sugar, and yeast. Let sit for 10 minutes until it becomes foamy to ensure the yeast is active.
- Mix the Wet Ingredients: Pour the yeast mixture into the bowl of a stand mixer. Add the oil and eggs and whisk to combine thoroughly.
- Combine and Knead the Dough: Add the flour and salt to the mixer. Using the dough hook or a spatula, mix until a shaggy dough forms. Stir in the raisins. Knead with the stand mixer on medium-low for 10 minutes.
- First Rise: Remove the dough hook, cover the bowl with plastic wrap, and let the dough rise in a warm place for 1 hour, or until doubled in size.
- Prepare the Cinnamon Filling: In a small bowl, mix together the brown sugar, cinnamon, and melted butter until well combined.
- Shape and Fill the Dough: Lightly flour your countertop. Roll the dough into a 9-inch by 18-inch rectangle. Spread the cinnamon filling evenly over the dough. Roll the dough tightly from the long edge and place seam-side down in a greased 9×5 inch loaf pan.
- Second Rise: Cover the loaf pan with plastic wrap and let rise for 30 minutes.
- Bake the Bread: Preheat the oven to 375ºF. Bake the bread for 40–50 minutes, until the internal temperature reads 190ºF to 200ºF with a thermometer.
- Cool and Serve: Remove the bread from the oven and let cool completely on a wire rack before slicing.
Notes
- Make it Sweeter: If you like your bread sweet, use more brown sugar in the dough. This makes the bread taste better with the cinnamon and raisins.
- Choose Good Oil: Use oils that don’t have a strong taste, like grapeseed, canola, vegetable, or light olive oil. These oils keep the bread’s taste nice and light.
- Handle Sticky Dough Carefully: The dough will be sticky, but don’t add too much flour. Too much flour can make the bread heavy.
- Use Good Cinnamon and Lots of Raisins: Pick the best cinnamon you can find and use as many raisins as you like. Good cinnamon makes the bread smell and taste great, and more raisins make it yummy.
- Let the Dough Rise Well: Give the dough enough time to rise. It should look twice as big as before. This makes the bread soft and fluffy.
Pioneer Woman Cinnamon Raisin Bread, Ree Drummond Cinnamon Raisin Bread
