Best Cinnamon Raisin Loaves Recipes

CINNAMON RAISIN BREAD (2 LOAVES)

Steps:

• In a large bowl, combine the flour, soda and salt. I a mixing bowl, beat 1-1/2 cups sugar and oil. Beat in eggs and buttermilk until combined. Stir into dry ingredients just until moistened. Fold in raisins. Combine cinnamon and remaining sugar; set aside.
• Spoon half of the better into two greased 8-in x 4-in x 2-in loaf pans. Sprinkle with half of the reserved cinnamon-sugar mixture; repeat layers. Cut through batter with a knife to swirl. Bake at 350 degrees for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing from pans to wire racks.

CINNAMON-RAISIN LOAVES

Steps:

• In a large bowl, dissolve yeast and 1 tablespoon sugar in warm water. Add the milk, eggs, melted butter, salt and 5 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; divide in half. Roll one portion into a 15x13-in. rectangle. Spread 1/4 cup butter to within 1/2 in. of edges; sprinkle with 2 tablespoons brown sugar, 2 tablespoons raisins and 1-1/2 teaspoon cinnamon., Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place seam side down on a greased 17x11-in. baking pan. Cover and let rise until doubled, about 40 minutes. Repeat with remaining dough and filling., Bake at 350° for 30-35 minutes or until golden brown. Cool on wire racks.

CINNAMON RAISIN LOAVES

Steps:

• 1. Heat the oven to 350°F. Spray 2 (8 1/2 x 4 1/2-inch) loaf pans with the cooking spray.
• 2. Stir the flour, cinnamon, baking soda and baking powder in a large bowl.
• 3. Beat the sugar, soup, egg whites, oil and vanilla extract in a medium bowl with a fork or whisk. Add the soup mixture to the flour mixture, stirring just until blended. Fold in the zucchini and raisins. Pour the batter into the loaf pans.
• 4. Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Let the loaves cool in the pans on wire racks for 10 minutes. Remove the loaves from the pans and let cool completely on wire racks.

CINNAMON-RAISIN LOAVES

Steps:

• Heat the oven to 350°F. Spray 2 (8 1/2 x 4 1/2-inch) loaf pans with the cooking spray.
• Stir the flour, cinnamon, baking soda and baking powder in a large bowl.
• Beat the sugar, soup, egg whites, oil and vanilla extract in a medium bowl with a fork or whisk. Add the soup mixture to the flour mixture, stirring just until blended. Fold in the zucchini and raisins. Pour the batter into the loaf pans.
• Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Let the loaves cool in the pans on wire racks for 10 minutes. Remove the loaves from the pans and let cool completely on wire racks.
• Serving size 1 serving;
• Calories 165;
• Total Fat 3g;
• Saturated Fat 0g;
• Cholesterol 0mg;
• Sodium 117mg;
• Total Carbohydrate 31g;
• Dietary Fiber 1g;
• Protein 3g