I’ve found that few things are quite as comforting as baking a loaf of bread from scratch on a quiet morning. There’s nothing quite like the smell of fresh-baked bread filling your kitchen, especially when it’s loaded with warm spices and sweet raisins. This isn’t just a basic raisin bread recipe; it’s a tender, enriched loaf featuring a delightful spiced brown sugar swirl and a bright orange zest finish. While it takes a little extra time for the two rises, the resulting bakery-quality loaf is pure comfort, perfect for cozy mornings or a special family treat. This version simplifies the process so you can achieve that perfect, soft texture and beautiful swirl at home.
Ingredients
- Strong Bread Flour: 360 g (3 cups). This higher protein content provides the structure needed for a soft, chewy loaf with a pleasant chew. Do not substitute with standard all-purpose flour, as the texture will be less soft and fluffy in this raisin bread recipe.
- Warm Milk: 180 ml (¾ cup) of milk, warmed to exactly 40°C (105°F), is crucial for activating the yeast. Using room temperature milk will slow the rise significantly, while milk that is too hot will kill the yeast. Use whole milk for the richest flavor and texture.
- Active Dry Yeast and Sugar: 7 g (2¼ teaspoons) active dry yeast combined with 50 g (¼ cup) granulated sugar (divided) provides the fuel and leavening for the dough. A small amount of sugar added directly to the milk and yeast ensures rapid activation. Make sure the yeast is fresh by checking the expiration date on the package.
- Unsalted Butter, Salt, Egg, Vanilla Extract: 50 g (¼ cup) softened butter adds flavor and tenderness; 5 g (1 teaspoon) fine sea salt balances the sweetness. The large egg (room temperature) enriches the dough and improves its texture and rise. 5 ml (1 teaspoon) alcohol-free vanilla extract adds depth to the overall flavor profile.
- Orange Zest and Raisins: 5 g (1 tablespoon) finely grated orange zest (from about 1 medium orange) infuses the dough with a bright citrus aroma. 120 g (¾ cup) raisins add natural sweetness and texture to the loaf. For plumper raisins, soak them in hot water for 10-15 minutes, then drain thoroughly before adding to the dough.
- Spiced Brown Sugar Swirl: 80 g (½ cup) light brown sugar, 5 g (1 teaspoon) ground cinnamon, 2 g (½ teaspoon) ground nutmeg, 1 g (¼ teaspoon) ground cardamom, 3 g (1½ teaspoons) grated orange zest, and 20 g (1½ tablespoons) melted unsalted butter make up the filling. The combination of spices and citrus zest gives this swirl a complex flavor profile. The melted butter acts as a binder, helping the filling stay in place during the second rise and baking.
- Orange Glaze: 120 g (1 cup) powdered sugar, 30 ml (2 tablespoons) fresh orange juice, and 2 ml (½ teaspoon) alcohol-free vanilla extract form the simple glaze. Sifting the powdered sugar ensures a smooth, lump-free glaze that drizzles perfectly over this raisin bread recipe. If the glaze is too thick, add a few drops more orange juice; if too thin, add a small amount of extra powdered sugar.
Instructions
- Activate the Yeast: In a small bowl, combine the warm milk, 1 tablespoon of the granulated sugar, and the active dry yeast. Stir gently, cover, and let rest for 5-10 minutes until a foamy layer forms on top; this indicates the yeast is alive and active. If foam does not appear after 10 minutes, your yeast may be old or the milk may have been too cold or hot.
- Knead the Dough: In a large bowl or stand mixer fitted with a dough hook, combine the bread flour, remaining granulated sugar, and salt. Add the yeast mixture, softened butter, egg, vanilla extract, and 5g (1 tablespoon) orange zest. Knead on medium-low speed for 8-10 minutes in a stand mixer, or 10-15 minutes by hand. The dough should be smooth, elastic, and pull cleanly away from the sides of the bowl when properly kneaded for this raisin bread recipe.
- First Rise (Bulk Fermentation): Gently knead the raisins into the dough until they are evenly distributed throughout the ball. Transfer the dough to a lightly greased bowl, cover with plastic wrap or a kitchen towel, and let rise in a warm spot for 1 to 1.5 hours. The dough should roughly double in size before moving to the next step. I always set my bowl on top of the fridge when I’m short on time; it’s a reliably warm spot in my kitchen.
- Prepare Swirl and Shape Loaf: While the dough rises, prepare the spiced brown sugar swirl mixture in a separate small bowl by combining all swirl ingredients. Once the dough has doubled, gently punch it down and roll it out on a lightly floured surface into a 30 x 40 cm (12 x 16 inch) rectangle. Brush the surface of the dough rectangle with the melted butter, leaving a small border free on one long edge, then sprinkle evenly with the spiced brown sugar mixture for this raisin bread recipe.
- Roll and Second Rise: Starting from the long edge closest to you, tightly roll the dough into a log. Pinch the seam firmly to seal it shut and gently tuck the ends under to create a neat loaf shape. Place the seam-side down in a lightly greased 23 x 13 cm (9 x 5 inch) loaf pan, cover loosely, and let rise again for 45-60 minutes until nearly doubled in size.
- Bake and Cool: Preheat your oven to 190°C (375°F) while the loaf finishes its second rise. Bake for 30-35 minutes, or until the top is golden brown and the internal temperature reaches 90-93°C (195-200°F). If the top begins to brown too quickly, loosely tent the loaf with aluminum foil to prevent burning. Remove the raisin bread from the oven and cool in the pan for 10 minutes before transferring to a wire rack.
- Glaze and Serve: Prepare the orange glaze while the bread cools by whisking together the powdered sugar, orange juice, and vanilla extract until smooth. Slice the raisin bread and drizzle generously with the orange glaze while still warm. For the best presentation and flavor, serve the raisin bread warm to highlight the melted swirl and citrus glaze.
The Key to a Perfect Swirl: Technique and Tips
The main secret to a defined swirl in this delicious raisin bread recipe is rolling the dough very tightly from edge to edge. A loose roll will create gaps or a messy filling that falls out during rising or baking. Ensure the dough is rolled into a consistent thickness before adding the filling.
After rolling, pinch the seam along the bottom edge of the loaf to prevent the filling from leaking out during the second rise. This ensures the loaf holds its structure and prevents the bottom from becoming overly sticky. Tuck the ends underneath to secure the shape before placing it in the pan.
Make sure to spread the melted butter and brown sugar mixture evenly over the entire surface of the rolled dough. Leaving a small margin (about ½ inch) on the final long edge allows for a clean seal during rolling. This technique ensures every slice of this easy raisin bread recipe has an equal amount of spiced swirl.
Storing and Serving Homemade Raisin Bread
Store leftover raisin bread wrapped tightly in an airtight container at room temperature for up to 3-4 days. Wait for it to cool fully before storing to prevent condensation. Avoid refrigerating yeast bread, as it tends to dry out quickly.
For longer storage, let the bread cool completely, then wrap the entire loaf or individual slices tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months, then thaw overnight at room temperature. Reheat thawed slices in the toaster oven for a fresh-baked texture, making this a great option for future easy breakfast ideas.
This bread is best served lightly toasted, perhaps with extra butter or cream cheese, for a decadent breakfast or brunch. It also makes incredible French toast, especially when sliced thicker, and adds a great twist to bread pudding. Drizzle with extra glaze right before serving for a shiny, fresh presentation.
FAQs about this Raisin Bread Recipe
Q: Can I use different dried fruits instead of raisins?
A: Yes, you can easily swap the raisins for dried cranberries, chopped dried cherries, or a mix of all three. You can also add other mix-ins like toasted pecans or walnuts for extra texture to customize your raisin bread recipe.
Q: Why didn’t my loaf rise well?
A: The most common reasons are using old or inactive yeast, or a room temperature that is too cold for rising. Ensure your yeast mixture gets foamy before adding it to the flour, and place the bowl in a warm spot (like on top of a warm oven or near a window) for rising.
Q: Can I make this raisin bread dough ahead of time?
A: Yes, you can prepare the dough and place it in the refrigerator immediately after kneading (before the first rise). A cold rise slows fermentation, allowing you to let it rise overnight (8-12 hours). Remove it from the fridge, shape, and let it perform the second rise at room temperature before baking.
Q: Is it okay to use all-purpose flour?
A: You can use all-purpose flour in a pinch, but the bread will be less chewy and slightly denser. For the best results and a true soft, airy bakery texture, strong bread flour is recommended for this raisin bread recipe.
Q: How can I prevent the top from browning too fast?
A: If your oven runs hot or the top of the bread starts to darken before the internal temperature reaches 90°C (195°F), loosely tent the top with aluminum foil for the remaining bake time. This reflects heat away from the surface while allowing the inside to finish cooking.
Q: Why is my bread dry?
A: Dry bread is usually caused by overbaking, which evaporates moisture from the loaf. Use an instant-read thermometer to ensure accuracy and remove the bread promptly once it reaches the target internal temperature (90-93°C / 195-200°F). When I make this raisin bread recipe, I always set a timer for 30 minutes and check the temperature immediately to prevent overbaking.
Conclusion
This raisin bread recipe with its spiced brown sugar swirl and bright orange finish creates a comforting, show-stopping loaf that is truly worth the effort. The combination of warm spices and citrus notes makes it an aromatic addition to any family breakfast table or special occasion. Pin this recipe for your next cozy weekend baking project and enjoy a slice of homemade luxury.
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raisin bread recipe
- Total Time: 75 minutes
- Yield: 1 loaf (10 servings) 1x
- Diet: General
Description
A soft, enriched raisin bread with a spiced brown sugar swirl and bright orange zest finish, perfect for cozy mornings. This recipe simplifies the process to create a bakery-quality loaf at home.
Ingredients
- 180 ml warm whole milk
- 7 g active dry yeast
- 50 g granulated sugar, divided
- 360 g strong bread flour
- 5 g fine sea salt
- 1 large room temperature egg
- 50 g softened unsalted butter
- 5 ml vanilla extract
- 5 g orange zest (from 1 orange)
- 120 g raisins, soaked and drained (optional)
- For the Spiced Swirl:
- 80 g light brown sugar
- 5 g ground cinnamon
- 2 g ground nutmeg
- 1 g ground cardamom
- 3 g grated orange zest
- 20 g melted unsalted butter
- For the Orange Glaze:
- 120 g powdered sugar, sifted
- 30 ml fresh orange juice
- 2 ml vanilla extract
Instructions
- Activate the Yeast: Combine warm milk, 1 tablespoon of granulated sugar, and yeast in a small bowl. Stir gently, cover, and let rest for 5-10 minutes until foamy.
- Knead the Dough: In a stand mixer, combine flour, remaining granulated sugar, and salt. Add the yeast mixture, egg, softened butter, vanilla extract, and orange zest. Knead for 8-10 minutes until smooth and elastic.
- First Rise: Gently mix the raisins into the dough. Transfer to a greased bowl, cover, and let rise for 1 to 1.5 hours in a warm spot until doubled in size.
- Prepare Swirl and Shape Loaf: While rising, mix swirl ingredients in a small bowl. Once risen, punch down dough and roll into a 12×16 inch rectangle. Brush with melted butter and sprinkle evenly with the swirl mixture.
- Roll and Second Rise: Roll the dough tightly into a log starting from the long edge. Pinch the seam to seal and tuck the ends under. Place seam-side down in a greased 9×5 inch loaf pan, cover, and let rise again for 45-60 minutes until nearly doubled.
- Bake the Loaf: Preheat oven to 375°F (190°C). Bake for 30-35 minutes, or until golden brown and the internal temperature reaches 195-200°F (90-93°C). Tent with foil if browning too quickly. Cool in pan for 10 minutes.
- Glaze and Serve: Whisk together glaze ingredients until smooth. Drizzle over the warm bread and serve immediately to enjoy the warm swirl and citrus flavor.
Notes
To achieve plumper raisins, soak them in hot water for 10-15 minutes before adding to the dough. If the loaf browns too quickly during baking, loosely tent the top with aluminum foil to prevent burning.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300 kcal
- Sugar: 25 g
- Sodium: 500 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 25 mg
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