Get ready to devour our Vegan Cinnamon Raisin Bread! Imagine the cozy aroma of freshly baked bread infused with sweet raisins and a hint of cinnamon. This easy-to-follow bread recipe combines these delicious ingredients to create a heavenly treat that’s perfect for breakfast or a tasty snack!
What is Vegan Cinnamon Raisin Bread?
Dating back to ancient times, the combination of bread, raisins, and spices has been a cherished staple in many cultures worldwide. From the sweet cinnamon swirl loaves of medieval Europe to the spiced breads of the Middle East, this recipe pays homage to the rich history of bread-making and its enduring appeal.
Instead of resorting to a traditional, non-vegan recipe loaded with dairy, I made this vegan version with creamy almond milk, a touch of coconut oil, and a dash of brown sugar. And let me tell you, it’s so good that even non-vegans won’t believe it’s dairy-free.
It’s no wonder this recipe has stood the test of time, offering a comforting and flavorful treat for breakfast or snacking. So if you’re looking for a guilt-free indulgence without compromising on taste, give this Cinnamon Raisin Bread a try and experience the deliciousness for yourself!
Health Benefits of Raisins:
- Rich in fiber, aids digestion
- Natural source of energy, ideal for a quick snack
- Packed with vitamins and minerals, including iron and potassium
- Antioxidant properties may support overall health
- May help regulate blood sugar levels
Tips and Procedures:
- Milk Alternative: Feel free to swap almond milk with any non-dairy milk you prefer, such as soy, oat, or coconut milk.
- Flour Choices: Experiment with whole wheat flour for a heartier texture, or try a gluten-free flour blend for those with dietary restrictions.
- Sweeteners: While dark brown sugar adds depth, you can use other sweeteners like maple syrup or agave nectar for a different flavor profile.
- On the Counter: If you plan to devour it within a day or two, storing it on the counter, well-wrapped or in an airtight container, works perfectly. Keep it away from direct sunlight and heat.
- In the Fridge: If you have leftovers, or if you want to extend the bread’s shelf life for up to three days, refrigerate it in an airtight container or plastic wrap. Toast slices before serving for that fresh-out-of-the-oven feel.
- In the Freezer: To preserve your bread for more extended periods, slice it, wrap each slice tightly in plastic or foil, and place them in a freezer bag. It can stay frozen for up to three months. Thaw and toast slices when you’re ready to enjoy.
How to Make a Cinnamon Raisin Bread (Vegan):
Listed below are all the ingredients you will need:
- almond milk (or other non-dairy milk)
- dark brown sugar
- active dry yeast
- all-purpose flour
- coconut oil, melted
- coarse salt
- coconut oil, melted
- dark brown sugar
- ground cinnamon
Begin by combining warm almond milk, dark brown sugar, and active dry yeast in a large mixing bowl. Allow it to sit until it becomes foamy, which should take around 10-15 minutes:
Add all-purpose flour, melted coconut oil, and coarse salt to the yeast mixture, stirring until you have a sticky dough:
Turn the dough out onto a floured surface and knead it for 4-5 minutes until it becomes smooth and holds together. If it’s still too sticky, gradually incorporate more flour:
Next, spread out the raisins evenly in the dough, kneading it a few more times to ensure they are well distributed. Shape the dough into a ball and place it in an oiled bowl:
Cover the bowl with a damp kitchen towel or plastic wrap and let it rise until it has doubled in size. The rising time may vary depending on the room temperature, typically taking 45-75 minutes
Grease a 9”x5”/22.5cm x 12.5cm loaf pan and whisk together melted coconut oil, packed dark brown sugar, and ground cinnamon for the filling.
After the dough has doubled, transfer it to a clean surface and roll or stretch it into a large rectangle, ensuring one end is slightly smaller:
Brush the dough’s surface with melted coconut oil and sprinkle the cinnamon sugar mixture evenly over it.
Roll the dough tightly, starting from the shortest edge, and tuck the edges underneath. Place the loaf seam side down in the greased pan:
Cover the pan and let the dough rise once more until it has doubled in size or reaches about 1”/2.5cm above the edge of the pan, typically in 45-60 minutes.
During this final rise, preheat your oven to 350°F/175°C.
Uncover the loaf and check the top for any large bubbles just below the surface. If you find any, use a knife to puncture them to prevent uneven swirls during baking. For a softer crust, brush the top with a bit more almond milk:
Bake the cinnamon bread for 40-45 minutes until it turns deep golden brown and feels firm to the touch.
Allow the bread to cool in the pan for at least 30 minutes before removing it and letting it cool completely on a wire rack:
For the best experience, enjoy the bread on the same day. If you refrigerate it, you can store it wrapped up for up to 3 days and toast it before serving!
Frequently Asked Questions:
Bread with raisins can be a nutritious choice when enjoyed in moderation, providing fiber, vitamins, and minerals. Bread with raisins can be a nutritious choice when enjoyed in moderation, providing fiber, vitamins, and minerals.
Cinnamon in bread not only imparts a delightful flavor but may also offer health benefits, such as improving blood sugar control and providing antioxidants.
Yes, you can substitute almond milk with other plant-based milk like soy milk, oat milk, or coconut milk.
Vegan Cinnamon Raisin Bread
- ¾ cup almond milk (or other non-dairy milk) warm
- 2 tablespoons dark brown sugar
- 2¼ teaspoons active dry yeast
- 3 cups all-purpose flour
- 2 tablespoons coconut oil melted
- 1 teaspoon coarse salt
- ¾ cup raisins
- 1 tablespoon coconut oil melted
- ½ cup dark brown sugar
- 1 tablespoon ground cinnamon
- In a large bowl, combine the almond milk with ¼ cup/60ml warm water and 2 tbsp./26g brown sugar. The whole mix should be warm – no hotter than 115°F/46 C. Sprinkle the active dry yeast on top and set aside for 10-15 minutes until foamy.
- Add the flour, coconut oil, and salt. Stir to combine until everything comes together and a sticky dough forms.
- Turn out on a lightly floured surface and knead for 4-5 minutes until just smooth and holding together (it will still be sticky but add more flour a little bit at a time if it still sticks more to your hands than each other).
- Stretch out a bit and spread out the raisins. Knead 5-6 more times to evenly incorporate. Form into a ball and place into an oil-covered bowl.
- Cover with a damp towel or plastic wrap and leave in a warm place to rise until doubled. The time to double will vary depending on the ambient temperature but is about 45-75 minutes.
- Grease a 9” x 5”/22.5cm x 12.5cm loaf pan. Whisk the brown sugar and cinnamon together for the filling.
- Turn out risen dough onto a clean surface. Stretch or roll into a large rectangle-ish. It is actually easier if one end is a little smaller.
- Brush with 1 tbsp/15ml melted coconut oil. Sprinkle the cinnamon sugar mixture in an even layer over the dough.
- Roll tightly starting at the shortest edge. Once it is all rolled up, tuck the edges underneath. Place seam side down in the greased loaf pan.
- Cover and allow to rise until doubled again (or about 1”/2.5cm above the edge of the pan) for about 45-60 minutes.
- During the final rise, preheat the oven to 350° F/175 C.
- Uncover the loaf. Check the top with your fingers. If there’s a big bubble just below the surface, use a knife to puncture it or it will create a big bubble in the swirl when baking. If you want a softer crust, brush with a bit more almond milk before baking.
- Bake for 40-45 minutes until deep golden brown and firm. Allow to cool in the pan for at least 30 minutes before removing from the pan and cooling completely.
- Best served on the same day, but can be stored, wrapped up, in the fridge for up to 3 days. Toast before serving if refrigerated.