Oh my goodness, there is genuinely nothing better than the smell of homemade bread filling your kitchen, right? It just instantly makes things cozy. If you’ve been searching high and low for the perfect loaf that proves you don’t need dairy or eggs to get that unbelievably soft, fluffy texture, stop looking! This recipe for **Vegan Cinnamon Raisin Bread** is hands-down the best, and honestly, it’s perfect even if you’ve never touched yeast before. I spent years messing with vegan yeast doughs—they can be tricky!—but trust me, I finally cracked the code on getting that pillowy soft crumb every single time. It reminds me of grabbing a slice fresh from the toaster during those chilly Saturday mornings before the family wakes up. Seriously, we are making magic happen here!
Why This Vegan Cinnamon Raisin Bread Recipe Works
Listen, making bread without eggs or traditional butter sounds scary, I know! But this specific formula takes all the guesswork out of it. I’ve tried everything, and honestly, this method ends up softer than most dairy breads I used to buy.
- It results in a remarkably soft, never-gummy final product.
- The technique is straightforward—no difficult folding or shaping required!
- We guarantee that gorgeous, classic cinnamon-raisin swirl in every slice.
Achieving the Perfect Soft Crumb in Vegan Cinnamon Raisin Bread
The secret weapon for lasting softness is twofold: temperature control and fat. You absolutely must make sure your plant milk is perfectly warm—think slightly warmer than your wrist, about 110°F. If it’s too hot, you kill the yeast right away, and then you are just making dense bricks! Also, don’t skimp on that melted vegan butter or oil; that fat coats the flour strands and keeps everything tender during baking.
Simple Steps for Flavorful Vegan Cinnamon Raisin Bread
The flavor building is simple but effective. We aren’t stuffing the entire loaf with raisins, which would weigh the dough down. Instead, we create a thin sheet and layer the cinnamon and raisins right before we roll it up. This layering technique ensures you get ribbons of flavor running through the loaf instead of one big sticky clump in the middle. It’s really satisfying to slice into!
Essential Ingredients for Your Vegan Cinnamon Raisin Bread
Okay, let’s talk about what goes into this incredible loaf! When you are baking bread, the ingredients aren’t just suggestions—they are the building blocks for that perfect fluffiness we are chasing. You need quality ingredients treated correctly, especially when working with vegan baking, because you don’t have the usual protein structure from eggs or dairy to lean on. Having everything measured out before you start means you can focus on the fun part—the kneading!
Flour and Leavening for Vegan Cinnamon Raisin Bread
We are sticking to all-purpose flour here because it gives the best balance of structure and tenderness for a slightly sweet loaf like this. A giant rookie mistake I see people make is scooping the flour right out of the bag with the cup. Don’t do it! That packs it down way too tight. You need to gently spoon the flour into your measuring cup and then level the top off with a knife. This keeps your bread light. Also, remember that yeast is a living thing. Make sure that plant milk is right around 110°F. If you don’t have a thermometer, just test it on your wrist; it should feel comfortably warm, but definitely not hot!
The Cinnamon Raisin Filling Components
This is where the flavor hits! You need 1/2 cup of raisins, and here is a classic trick: if your raisins look dry or shriveled up, take a moment and soak them in some warm water for about ten minutes before you drain them and toss them in. This plumps them right up so they absorb the liquid and stay juicy in the final bake. As for the spice, we use two tablespoons of regular ground cinnamon. Don’t grab cinnamon sticks for this; we need that finely ground powder to evenly coat the dough sheet we create later. If you wanted to make your own creamy base instead of buying soy or oat milk, you could learn how to make heavy cream at home to substitute in a pinch, though regular plant milk works great for the yeast activation!
Step-by-Step Instructions for Making Vegan Cinnamon Raisin Bread
Now for the fun part! Don’t be intimidated by yeast; this process is incredibly methodical, which is why it works so beautifully every time. Think of this as a simple dance between your liquids and your dry goods. Once you get the rhythm down, your kitchen will smell like a bakery!
Activating Yeast and Mixing the Vegan Cinnamon Raisin Bread Dough
First things first, wake up that yeast! Pour your warm plant milk into a big bowl and stir in those 2 1/4 teaspoons of yeast. Let that sit for about five minutes untouched. If it gets foamy on top, you’re good to go—that means your yeast is happy and ready to work. Now, whisk in the sugar, the melted vegan butter or oil, and the salt gently. Next, start adding your flour slowly. You’ll want to mix until it’s just shaggy, sort of messy, but you can tell it’s coming together in a solid clump. Don’t worry about smoothing it out yet!
Kneading and Developing the Dough Structure
This step separates the okay bread from the amazing bread. Turn that shaggy dough out onto a lightly floured counter. Now, you have to knead it by hand for a solid 8 to 10 minutes. I know, it feels like forever when you’re doing it, but this is where you build the gluten network. Gluten is what traps all those gorgeous cinnamon-air bubbles when the bread rises and bakes. Keep pushing, folding, and turning until the dough feels really smooth and elastic under your palms. If you use a stand mixer, the technique is similar, just let the dough hook do the hard work!
Creating the Swirl and First Rise for Vegan Cinnamon Raisin Bread
Once you’ve kneaded it smooth, you need to flatten that dough into a nice rectangle—not too thin! Then, sprinkle everything evenly with your cinnamon and scatter those raisins right on top. Roll it up tightly, like you are starting a jelly roll, making sure that seam ends up on the bottom when you place it in your greased 9×5 loaf pan. Cover that pan loosely with plastic wrap or a clean cloth. Now, the waiting game starts. Put the pan somewhere warm—near a sunny window or even in a slightly warm oven that’s turned off—and let it hang out for at least an hour, or until it’s truly doubled in size. Don’t rush this first rise!
Baking and Cooling Your Homemade Vegan Cinnamon Raisin Bread
When the dough looks puffy and ready, preheat that oven to 375°F (190°C). You want to bake this baby for about 30 to 35 minutes until the top is a gorgeous golden brown. If you have an instant-read thermometer, that’s my favorite trick: stick it in the center, and you’re looking for 200°F (93°C). That’s perfection! Right when it comes out, you must pull that loaf out of the hot metal pan immediately. If you leave it in there, the sides will steam and get gummy. Put it straight onto a wire rack and let it cool down completely—yes, completely—before you slice it. Waiting is tough, but it keeps the texture light, kind of like waiting for a quick oat bread to set up before slicing.
Tips for Success with Your Vegan Cinnamon Raisin Bread
Even with the best recipe, sometimes baking throws a little curveball our way. I’ve learned that troubleshooting is just part of the fun! These little pointers are the things I figured out after my tenth attempt versus my first batch. It’s all about gaining that next level of home-baking confidence!
First, let’s talk about that crust. If you prefer your crust super soft—the kind that feels like it melts in your mouth—you need to brush the top of the loaf with a little extra melted vegan butter right before it goes into the oven. It sounds simple, but that extra coating stops the top from drying out too much and keeps it tender for days. If you ever want to see another recipe where butter really shines, check out my ideas for butter with a side of bread recipe!
Troubleshooting Common Vegan Cinnamon Raisin Bread Issues
If your dough won’t rise, 99 times out of 100, it’s the yeast or the water temperature. Go back and check that milk temperature—if it was too hot, the yeast died. If it was too cold, they were too sleepy to wake up! If your bread comes out a little dry, it usually means you added too much flour when kneading or measuring. Next time, pull back about a quarter cup of flour and see if that helps keep the dough a bit softer when kneading. Also, make sure you are checking that internal temp of 200°F, because looks can be deceiving!
Another thing people worry about is the cinnamon sinking to the bottom. This is usually fixed by two things: making sure you flatten the dough enough so you get a good surface area to sprinkle on, and rolling that dough up seriously tightly. If the roll is loose, the filling wanders! Don’t panic if it sinks a little; remember, we have raisins scattered throughout the dough itself, so you’ll still get flavor pockets even if the main swirl moves.
Storage and Reheating for Fresh Vegan Cinnamon Raisin Bread
The great news about this bread is that it stays wonderfully fresh! Once it’s completely cool—and I mean cool, otherwise you trap steam—you need to wrap the entire loaf tightly in plastic wrap. I usually follow that up with a layer of aluminum foil. Store it on the counter at room temperature for three or four days, and it should be perfect. If you want to revive a slice that got left out, just pop it in the toaster or microwave it for about ten seconds. That briefly warms the vegan butter back up and makes it soft again!
Serving Suggestions for This Delicious Bread
This bread is honestly delicious just sliced thick and eaten plain while it’s still slightly warm, but that cinnamon and raisin combo just begs for a little topping! I try not to drown out the flavor, so I keep my suggestions simple and vegan-friendly, of course. We don’t need a big production for this loaf!
My absolute favorite way to eat it is toasted with a thick layer of good quality vegan salted butter—the kind that spreads like silk. The toasting brings out the cinnamon aroma again, which is just heavenly. If you want something a little sweeter, a light drizzle of maple syrup is fantastic because it complements the sugar already in the bread so beautifully.
For brunch situations, try spreading it with a cashew-based cream cheese—it’s rich and lovely. If you happen to be making a big coffee spread that morning, you absolutely have to make a batch of homemade easy homemade coffee creamer to go alongside your toasted slices. Nothing beats warm bread and a good cup of joe!
Frequently Asked Questions About Vegan Cinnamon Raisin Bread
I know you bakers out there always have questions lingering once you get past the main instructions, and that’s totally fair! Bread making is precise work, especially when you are making sure it’s completely dairy free or egg free bread. Here are some of the things that always come up when people try this recipe for the first time. Don’t hesitate to try it out!
Can I use a bread machine to make this vegan cinnamon raisin bread?
You absolutely can, but just be prepared for a slight difference in the final look! Bread machines are fantastic for saving elbow grease, but they mix ingredients differently than we do by hand. The machine combines everything all at once, so you won’t get that perfect, distinct ribbon swirl we achieved by flattening the dough and rolling it later. If you use a machine, you’ll need to add the yeast, milk, sugar, and fat first, then add the flour when prompted. You toss the cinnamon and raisins in during the last designated ‘add-in’ cycle. It will taste fantastic, but the swirl might be a bit more spotted than layered, if that makes sense!
What is the best plant milk substitute for this bread?
Since we aren’t using any dairy, the milk substitute plays a slightly larger role in richness. I highly recommend soy milk or oat milk for this recipe. Both of those options tend to be a little bit creamier and higher in protein and fat than, say, rice milk or almond milk. That extra body helps support the yeast and contributes to that soft, rich texture we are looking for in this loaf. Thin milks can sometimes lead to a dough that feels a bit slack or weak, so heavier milks are your friend here for the best results!
Estimated Nutritional Profile of Vegan Cinnamon Raisin Bread
Because we all love a little transparency in our baking, I wanted to lay out the expected nutritional breakdown for this loaf. Now, you have to remember that since this is homemade and vegan, things like the exact sugar content in your raisins or the brand of vegan butter you choose can make values shift a bit!
These numbers are based on a standard serving size of one slice from the loaf, assuming you cut it reasonably thick so it holds up to toasting. As you can see, it’s a lovely treat that doesn’t totally derail your day, especially with zero cholesterol!
- Calories: Around 220 per slice
- Fat: Just about 4 grams (and mostly the good unsaturated kind!)
- Protein: 5 grams
- Carbohydrates: 44 grams
- Sugar: 10 grams
I always say to take these numbers with a grain of salt—or maybe a pinch of cinnamon in this case! The exact fats and sugars depend on what specific vegan butter you melted into the dough and how big your raisins were. But generally, this comes out as a wonderfully satisfying, relatively low-fat, and completely egg free breakfast treat. Feel good about this one!
Share Your Homemade Vegan Cinnamon Raisin Bread Experience
Alright, you made it! You mixed, you kneaded, you waited patiently while it rose, and now you have this ridiculously fragrant, pillowy loaf of homemade vegan cinnamon raisin bread sitting on your counter. That is an accomplishment, friend, and I’m so proud of you!
Now, I really, truly want to know how it turned out! Did the swirl look perfect? Did your family fight over the first slice? Tell me everything! Don’t be shy—the comment section down below is your personal kitchen counter where we can chat about yeast struggles or your favorite toppings.
If you followed along, please take a moment to rate this recipe with stars right at the top of the page. That helps other nervous bakers know that this classic, dairy-free bread is completely doable. Even better, snap a picture of your golden-brown loaf and share it on social media! Tag me so I can see your beautiful work. There’s nothing better than seeing someone else enjoy the smell of fresh cinnamon raisin heaven right out of their own oven!
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Vegan Cinnamon Raisin Bread
- Total Time: 1 hour 55 min
- Yield: 1 loaf 1x
- Diet: Vegan
Description
A simple recipe for making soft, sweet vegan cinnamon raisin bread at home.
Ingredients
- 1 cup warm plant milk (about 105-115F)
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1/4 cup melted vegan butter or oil
- 1 teaspoon salt
- 3 1/2 cups all-purpose flour
- 1/2 cup raisins
- 2 tablespoons ground cinnamon
Instructions
- Combine warm plant milk and yeast in a large bowl. Let stand for 5 minutes until foamy.
- Stir in sugar, melted vegan butter, and salt into the yeast mixture.
- Gradually add flour, mixing until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until smooth and elastic.
- Flatten the dough into a rectangle. Sprinkle evenly with cinnamon. Scatter raisins over the cinnamon.
- Roll the dough tightly into a log. Place the log seam-side down in a greased 9×5 inch loaf pan.
- Cover the pan loosely and let the dough rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Preheat your oven to 375F (190C).
- Bake for 30-35 minutes, or until the top is golden brown and the internal temperature reaches 200F (93C).
- Remove the bread from the pan immediately after baking and cool completely on a wire rack before slicing.
Notes
- For a richer flavor, use whole wheat flour for half of the all-purpose flour amount.
- If your raisins are dry, soak them in warm water for 10 minutes before adding them to the dough.
- You can brush the top of the loaf with a little extra melted vegan butter before baking for a softer crust.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 10
- Sodium: 250
- Fat: 4
- Saturated Fat: 1
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 44
- Fiber: 2
- Protein: 5
- Cholesterol: 0
Keywords: vegan, cinnamon raisin bread, bread recipe, dairy free, egg free, homemade bread