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cinnamon raisin bread recipe for bread machine
- Total Time: 210 minutes
- Yield: 1 loaf (10 servings) 1x
- Diet: General
Description
This sweet cinnamon raisin bread recipe for a bread machine produces a bakery-style loaf with a stunning cardamom swirl and orange glaze. The recipe includes a simple hands-on step between rises to add the swirl, resulting in a beautiful and flavorful bread perfect for breakfast toast or a warm treat.
Ingredients
- 300 ml (1.25 cups) warm milk
- 90 g (6 tablespoons) unsalted butter, softened (60 g melted for dough, 30 g softened for swirl)
- 105 g (8 tablespoons) granulated sugar, divided (75 g for dough, 30 g for swirl)
- 7 g (1 teaspoon) fine sea salt
- 450 g (3.5 cups) bread flour
- 7 g (2.25 teaspoons) active dry yeast
- 100 g (0.75 cup) raisins
- 5 ml (1 teaspoon) ground cinnamon (for swirl)
- 3 ml (0.625 teaspoon) ground cardamom, divided (for swirl and glaze)
- Zest of 1 large orange (for swirl)
- 120 g (1 cup) powdered sugar (for glaze)
- 30 ml (2 tablespoons) fresh orange juice (for glaze)
Instructions
- Add Liquids to Bread Machine Pan: Pour the warm milk (105-115°F) first, followed by the melted and cooled butter, into the bread machine pan.
- Layer Dry Ingredients: Add 45 g (3.5 tablespoons) of the granulated sugar, salt, and bread flour over the liquids. Create a small well in the center of the flour for the yeast. Add the yeast to the well, ensuring it avoids contact with the liquids and salt. Sprinkle the remaining 30 g (2.5 tablespoons) of granulated sugar around the edges of the flour.
- Start Bread Machine Cycle: Set the bread machine to the ‘Sweet’ or ‘Basic’ bread cycle for a 1.5 lb loaf and light crust setting.
- Add Raisins: At the ‘add-ins’ beep (approximately 5-10 minutes into the first kneading cycle), add the raisins to the bread machine pan.
- Prepare Swirl Mixture: While the dough is kneading, prepare the swirl by combining the softened unsalted butter (30 g), 30 g granulated sugar, cinnamon, cardamom, and orange zest until a smooth paste forms.
- Remove Dough and Create Swirl: After the first kneading cycle and before the final rise begins, remove the dough from the machine pan and place it on a lightly floured surface. Flatten the dough into an 8×12 inch rectangle. Spread the prepared swirl mixture evenly over the entire surface, leaving a small border.
- Roll and Return Dough: Roll the dough into a tight log starting from a long edge and pinch the seam closed to seal it. Place the rolled dough seam-side down back into the bread machine pan.
- Complete Baking and Cool: Allow the bread machine to complete its full cycle, including the final rise and baking. Once baked, remove the bread and let it cool completely on a wire rack for at least 1 hour before slicing.
- Prepare and Apply Glaze: Whisk together the powdered sugar, fresh orange juice, and remaining ground cardamom in a small bowl until smooth. Drizzle the glaze over the completely cooled loaf or individual slices before serving.
Notes
Slicing the bread too early results in a dense, gummy texture; allow it to cool completely for at least one hour on a wire rack before cutting. Ensure the warm milk temperature is between 105-115°F (40-45°C) to properly activate the yeast. Check the expiration date of your yeast to ensure freshness. Store the finished loaf in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 80 g)
- Calories: 310 calories
- Sugar: 31 g
- Sodium: 280 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 15 mg