Vegan Cinnamon Raisin Bread
Indulge in the warm comfort of our Vegan Cinnamon Raisin Bread – a delightful, soy-free treat perfect for vegans and dessert lovers. Learn how to make this customizable, beginner-friendly recipe and enjoy it fresh or toasted for up to 3 days. Elevate your baking game today!
Servings: slices
Calories: 200kcal
Ingredients
Dough:
- 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
Filling:
- 1 tablespoon coconut oil melted
- ½ cup dark brown sugar
- 1 tablespoon ground cinnamon
Instructions
- 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.
Notes
Makes: 1 9”x5”/22.5cm x 12.5cm loaf – about 12 slices
Calories: 200kcalCarbohydrates: 38gProtein: 4gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gSodium: 219mgPotassium: 82mgFiber: 2gSugar: 11gVitamin A: 2IUVitamin C: 0.2mgCalcium: 41mgIron: 2mg
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