Best 4 Abm Cinnamon Raisin Bread Recipes

Indulge in the warm, inviting aroma of freshly baked cinnamon raisin bread, a classic treat that tantalizes the senses and evokes memories of cozy kitchens and family gatherings. This delectable bread is a perfect blend of soft, fluffy texture and a symphony of sweet, spicy flavors. With its inviting golden-brown crust and generous swirls of cinnamon-infused raisins, it's a true delight for bread enthusiasts and a staple in many breakfast and brunch menus. This article presents a collection of carefully curated recipes that guide you through the process of crafting this timeless classic. From traditional methods to innovative variations, these recipes cater to different skill levels and preferences, ensuring that every baker can find their perfect cinnamon raisin bread recipe.

**Recipes Included:**

1. **Classic ABM Cinnamon Raisin Bread:** This recipe provides a step-by-step guide to creating a classic cinnamon raisin bread using an automatic bread maker (ABM). With its straightforward instructions and precise measurements, even novice bakers can achieve a perfect loaf.

2. **No-Knead Cinnamon Raisin Bread:** For those who prefer a simpler approach, this recipe eliminates the need for kneading. Simply mix the ingredients, let the dough rise, and bake. It's a great option for busy individuals or those who want a hassle-free baking experience.

3. **Sourdough Cinnamon Raisin Bread:** This recipe combines the tangy flavor of sourdough with the sweetness of cinnamon and raisins. It requires a bit more time and effort due to the sourdough fermentation process, but the result is a uniquely flavorful and aromatic bread that's worth the extra effort.

4. **Vegan Cinnamon Raisin Bread:** This recipe caters to vegans and those with dietary restrictions. It uses plant-based ingredients to create a delicious and wholesome cinnamon raisin bread that doesn't compromise on taste or texture.

5. **Gluten-Free Cinnamon Raisin Bread:** For those with gluten sensitivities or celiac disease, this recipe offers a delectable gluten-free alternative. It uses a combination of gluten-free flours to create a bread that's just as soft, fluffy, and flavorful as its traditional counterpart.

6. **Overnight Cinnamon Raisin Bread:** This recipe allows you to prepare the dough the night before and let it rise slowly in the refrigerator overnight. This method results in a bread with a complex flavor and a tender crumb. It's perfect for busy mornings when you want freshly baked bread without the hassle of early rising.

Check out the recipes below so you can choose the best recipe for yourself!

RAISIN CINNAMON BREAD

Raisin Cinnamon Bread image

Here's my version of the time-honored cinnamon swirl bread. Confectioners' sugar icing makes it even more special. The recipe makes two loaves, perfect for sharing with the neighbors. -Deanna Patterson, Greenville, Texas

Provided by Taste of Home

Time 55m

Yield 2 loaves (16 slices each).

Number Of Ingredients 13

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
2 cups warm milk (110° to 115°)
1/3 cup plus 1/2 cup sugar, divided
1/4 cup canola oil
2 teaspoons salt
5-3/4 to 6-1/4 cups all-purpose flour
2 cups raisins
1 tablespoon ground cinnamon
1 tablespoon water
GLAZE:
1/2 cup confectioners' sugar
1 tablespoon milk

Steps:

In a large bowl, dissolve yeast in warm water. Add milk, 1/3 cup sugar, oil, salt and 2 cups flour. Beat until smooth. Add raisins and enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. , Punch dough down. On a lightly floured surface, divide in half. Roll each into a 15x7-in. rectangle. Combine cinnamon and remaining sugar; sprinkle over dough. Sprinkle with water. Starting with a short side, roll up tightly, jelly-roll style. Pinch seams and ends to seal. Place, seam side down, in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 1 hour. , Preheat oven to 350°. Bake 30-35 minutes or until golden brown. Remove from pans to wire racks to cool completely. Combine glaze ingredients; drizzle over warm loaves.

Nutrition Facts : Calories 162 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 157mg sodium, Carbohydrate 32g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.

CINNAMON RAISIN BREAD I

Cinnamon Raisin Bread I image

This was my dad's recipe. A yummy moist bread loaded with raisins and cinnamon. The best raisin cinnamon bread I've ever had! Great plain, toasted, or with a light glaze of buttercream frosting!

Provided by Faye Salisbury

Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes

Time 3h20m

Yield 36

Number Of Ingredients 13

Ingredients

1 ½ cups milk
1 cup warm water (110 degrees F/45 degrees C)
2 (.25 ounce) packages active dry yeast
3 eggs
½ cup white sugar
1 teaspoon salt
½ cup margarine, softened
1 cup raisins
8 cups all-purpose flour
2 tablespoons milk
¾ cup white sugar
2 tablespoons ground cinnamon
2 tablespoons butter, melted

Steps:

Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
Dissolve yeast in warm water, and set aside until yeast is frothy. Mix in eggs, sugar, butter or margarine, salt, and raisins. Stir in cooled milk. Add the flour gradually to make a stiff dough.
Knead dough on a lightly floured surface for a few minutes. Place in a large, greased, mixing bowl, and turn to grease the surface of the dough. Cover with a damp cloth. Allow to rise until doubled.
Roll out on a lightly floured surface into a large rectangle 1/2 inch thick. Moisten dough with 2 tablespoons milk. Mix together 3/4 cup sugar and 2 tablespoons cinnamon, and sprinkle mixture on top of the moistened dough. Roll up tightly; the roll should be about 3 inches in diameter. Cut into thirds, and tuck under ends. Place loaves into well greased 9 x 5 inch pans. Lightly grease tops of loaves. Let rise again for 1 hour.
Bake at 350 degrees F (175 degrees C) for 45 minutes, or until loaves are lightly browned and sound hollow when knocked. Remove loaves from pans, and brush with melted butter or margarine. Let cool before slicing.

Nutrition Facts : Calories 181.8 calories, Carbohydrate 32.4 g, Cholesterol 18.1 mg, Fat 4.1 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 1.2 g, Sodium 114.9 mg, Sugar 10 g

CINNAMON RAISIN AND APPLE BREAD (ABM / MACHINE)

Cinnamon Raisin and Apple Bread (Abm / Machine) image

This is the nicest spicy fruit loaf I ever made. It is wonderfully moist and really scrumptious! (I make a fruit loaf of one sort or another every other day, and change things a bit from time to time. This is my absolute favourite combination). A note regarding my ingredients - my dried raisins and peel are really quite dry so I increase the water to about 244g (about an extra 3/4 tsp). This means I deliberately make it with the dough looking like it's way too wet during kneading, but the very dry fruit soaks up the excess water. My loaves work out fine despite looking over-moist to start with. I've found through experience that for any bread that will have dried ingredients added late in the kneading process it can be necessary to adjust the water quantity subtly according to how dried the fruit/grains etc are. I use part margarine part butter to reduce fat content slightly. No reason really not to use all butter instead. Butter is nicer :) Makes a loaf of approx 1 1/2 lbs.

Provided by Ethan UK

Categories Yeast Breads

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 17

Ingredients

240 ml water (at Room Temperature)
350 g white bread flour
1/4 teaspoon vitamin C powder (a flour improver, required if using the wheat bran)
5 g salt (1 TSP, I use 'Lo-Salt')
8 g firm margarine
5 g butter
13 g nonfat dry milk powder (1 1/2 TBLSP approx.)
4 g wheat bran (2 TSP, very heaped)
18 g demerara sugar (1 TBLSP, Brown sugar, basically)
3 1/4 g bread machine yeast
100 g dried seedless raisins
16 g dried mixed citrus peels (2 TSP Heaped)
4 g ground cinnamon (1 TSP heaped)
1 dash nutmeg, to taste (freshly grated)
1 pinch ground cardamom, next to nothing
40 g apples (peeled & chopped into 1/3 inch chunks)
4 g ground cinnamon, mixed with the apple (1 TSP heaped)

Steps:

Remove pan from bread machine and place on electronic scales and zero them.
Pour in the water (240ml water weighs 240 grams) and weigh in the rest of the dough ingredients in order.
Replace the pan in the bread machine and start machine on a raisin or equivalent 'speciality' setting. I prefer 'normal' crust for this.
In small bowl weigh the raisins and dried mixed citrus peel. Add the spices and mix together.
Into a second small bowl, peel about 1/3 of an average size eating apple (I usually have Braeburn apples handy but pretty much any apple is fine except the tasteless ones like Golden Delicious and Gala). Chop into small chunks somewhere between roughly 1/4 and 1/3 inch in size. Once in the bowl, sprinkle with another teaspoon of ground cinnamon and stir with spoon to cover the bits well (to take the moistness off the sides of apple bits so they mix in better).
Add dried fruit & spice mix at 4 minutes before end of final kneading or at the beep if you trust your machine not to mash the fruit like mine always does. (My LG machine beeps nine minutes before end of final kneading which is far too soon - it can reduce dried fruit to the size of grains of sugar during that time!).
If you trust your machine not to mash the apple then you could maybe add it a minute or so before kneading finishes. I don't trust mine in the slightest so here's what I do --
Wash hands in very cold water and dry well just before the final kneading completes then --.
-- when kneading has completed, quickly add the chopped apple and quickly mix it well by hand. (Shouldn't need to remove pan from bread machine to do this (unless it's in an awkward place! :).
Slightly more stuff to do for this loaf than usual, but it's absolutely worth it!

Nutrition Facts : Calories 177.1, Fat 0.9, SaturatedFat 0.3, Cholesterol 1.3, Sodium 207.1, Carbohydrate 38.3, Fiber 2.3, Sugar 8.3, Protein 4.6

CREAMED CINNAMON RAISIN NUT BREAD(ABM)

Creamed Cinnamon Raisin Nut Bread(ABM) image

This is a wonderful breakfast bread....with your coffee. If you are watching calories, you can substitute evaporated skim milk for the whipping cream.

Provided by Capncrunch

Categories Yeast Breads

Time 3h10m

Yield 1 2lb. Loaf

Number Of Ingredients 11

Ingredients

1 1/2 cups whipping cream
4 tablespoons butter
2 eggs
1 1/3 tablespoons sugar
1 teaspoon cinnamon
1/2 teaspoon salt
2 cups whole wheat flour
2 cups bread flour
2 teaspoons yeast
1/2 cup raisins
6 tablespoons chopped nuts

Steps:

Add all ingredients, except raisins and nuts according to manufacturers recommendations.
Add raisins and nuts when the machine"beeps" for add-ins.

Nutrition Facts : Calories 4113.8, Fat 221.2, SaturatedFat 119.2, Cholesterol 1034.2, Sodium 2125.1, Carbohydrate 467.3, Fiber 46.1, Sugar 64.9, Protein 93

Tips:

Use fresh, high-quality ingredients for the best flavor.
Make sure your active dry yeast is fresh and active before using.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Be careful not to overmix the dough, as this can make the bread tough.
Let the dough rise in a warm place until it has doubled in size, about 1 hour.
When shaping the cinnamon raisin bread, be sure to roll the dough out into a rectangle that is about 12x18 inches.
Spread the cinnamon sugar mixture evenly over the dough, leaving a 1-inch border around the edges.
Sprinkle the raisins evenly over the cinnamon sugar mixture.
Roll the dough up tightly, starting from a long side, and pinch the edges to seal.
Place the cinnamon raisin bread seam-side down in a greased 9x5 inch loaf pan.
Let the bread rise in a warm place until it has doubled in size, about 1 hour.
Bake the bread in a preheated 350°F oven for 35-40 minutes, or until it is golden brown and a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Conclusion:

This delicious cinnamon raisin bread is the perfect addition to any breakfast or brunch table. It is easy to make and can be enjoyed by people of all ages. Whether you are a beginner or an experienced baker, this recipe is sure to become a favorite. So what are you waiting for? Give it a try today!