Classic Raisin Cranberry Bread with Cinnamon
A tender yeasted bread enriched with milk and butter, studded with plump raisins or tart dried cranberries and warmly spiced with cinnamon. This homestyle loaf strikes the perfect balance between sweetness and spice, making it ideal for breakfast toast, afternoon tea, or gifting to neighbors. The recipe offers flexibility with flour choices and dried fruit options, while the stand mixer method ensures a perfectly elastic dough that rises beautifully into a golden, aromatic loaf.
Ingredients
- ½ cup water
- ½ cup milk
- 2 ½ cups all-purpose or bread flour
- 1 packet quick rising yeast
- 1 ½ tablespoons sugar
- ¾ teaspoon salt
- ½ teaspoon cinnamon
- 1 ½ tablespoons butter, melted
- ½ cup raisins or dried cranberries
Instructions
- 1
Combine milk and water in saucepan and heat until simmering
- 2
Insert thermometer and cool to 130 degrees F or slightly lower
- 3
Combine flours, yeast, sugar, salt and cinnamon in stand mixer bowl
- 4
Add warm milk mixture, butter and vanilla, then stir well
- 5
Attach dough hook and knead until smooth and elastic
- 6
Place dough in lightly greased bowl and cover for about 1 hour
- 7
Punch down dough and shape into rectangle
- 8
Scatter raisins evenly over rectangle
- 9
Fold top corners down slightly then roll into cylinder, pressing out air
- 10
Shape into loaf that fits pan
- 11
Place in greased loaf pan and cover with greased plastic wrap
- 12
Allow to rise again for about 45 minutes
- 13
Bake in preheated oven for about 45 minutes
- 14
Cool in pan 10 to 15 minutes then remove and cool completely
Tips
Test milk temperature with thermometer - too hot will kill yeast, too cool won't activate properly
Drain and dry plumped raisins thoroughly before adding to prevent soggy spots in the bread
Press out air bubbles when shaping to ensure even texture and proper rise
Good to Know
Store wrapped at room temperature for up to 3 days or freeze for up to 3 months
Can be made 1 day ahead - wrap cooled loaf tightly
Best served at room temperature, excellent toasted with butter
Common Mistakes
Check milk temperature with thermometer to avoid killing yeast with excessive heat
Press out air bubbles when shaping to prevent uneven texture
Don't skip the second rise for proper loaf structure
Substitutions
FAQ
Can I use instant yeast instead of quick rising yeast?
Yes, use the same amount of instant yeast. The rising times may be slightly shorter, so watch the dough rather than relying solely on time.
What if my dough doesn't rise properly?
Check that your yeast is fresh and the milk mixture wasn't too hot. Place dough in a warm, draft-free area like an oven with just the light on.
How long will this bread keep fresh?
Store wrapped at room temperature for up to 3 days. For longer storage, slice and freeze for up to 3 months in airtight bags.