For the past few months dear husband has been going crazy for raisin cinnamon bread and bagels which is so not him for many reasons. Firstly, he doesn’t like to stuff himself with anything that is even remotely bread-like, secondly not a raisin or a cinnamon fan and more importantly being a health junkie he never eats anything for taste.
So to tell that I was surprised with the little addiction of his is quite an understatement.
Being the doting wife that I think I am, I wanted to bake an eggless cinnamon raisin bread and surprise him. He also had been asking me to bake this Tutti Fruiti bread once again for few weeks now.
When I came across this raisin cinnamon bread recipe without eggs which yielded two loaves, I had a light bulb moment and wanted to make one cinnamon raisin bread and one tutti frutti bread.
But this perfect homemade pretzel has made me a risk taker and now it’s like I only want to bake breads, rolls and what not. Hope I don’t jinx it myself with all this new found excitement.
Okay, by world here I meant my family. Come on, my family is my world. Got y’all!
Eggless Raisin Cinnamon Bread Recipe
|Prep Time||Cook Time||Makes|
|3 Hr||33 Mins||2 Loaves|
- 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 1/4 cup sugar, divided
- 1/4 cup avocado oil
- 2 teaspoons salt
- 5 and 3/4 to 6 and 1/4 cups all-purpose flour
- 1 cup raisins
- 1 cup candied peel
- 1 tablespoon ground cinnamon
- 1/2 tablespoon water
- In a large bowl, dissolve yeast in warm water. I used microwave oven to warm water and milk. Do it for a couple of seconds at a time so that you don’t heat it too much. I used my candy thermometer to check the temperature.
- Add milk, 1/3 cup sugar, oil, salt and 2 cups flour. Beat until smooth.
- At this point divide the dough into half and transfer one half to another large bowl.
- Add raisins to one half of the dough and candied peel to the other half of the dough. Tossing the raisins and candied peel in some flour before adding it to the dough prevents it from sinking to the bottom of the bread.
- Now add about 2 cups of flour each to the two separate bowls and form a soft dough. You may have to add a few tablespoons more of flour if the dough is very sticky.
- Turn the raisin dough 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. Repeat the same for the candied peel dough too. Always with yeasted breads go with the size and not the time. Depending upon the weather it might even take more than the time specified to double in the recipe. So if you go with the time, the dough might not rise enough and you won’t be able to get a soft bread.
- Once you have made sure that the dough has doubled in size, punch dough down on a lightly floured surface.
- Roll into a 15×7-in. rectangle. Combine cinnamon and remaining sugar (the 1/4 cup); sprinkle over dough. Sprinkle with water. Starting with a short side, roll up tightly, jelly-roll style.
- Repeat the same for the tutti fruiti bread dough as well, of course no cinnamon filling for this one.
- Pinch seams and ends to seal. Place, seam side down, in two greased 9×5-in. loaf pans. Cover and let rise until doubled, about 1 hour.
- Preheat oven to 350°C/180 F. Bake 30-35 minutes or until golden brown. Remove from pans to wire racks to cool completely. Brush it with butter or top it with an icing of your choice. Wait for the breads to cool completely before slicing.
- If you choose to bake 2 loaves of cinnamon raisin bread itself, then, then increase the quantity of sugar to 1/2 cup and ground cinnamon to 1 tablespoon for the filling and divide it equally between the 2 loaves.
- Since I wanted to make only one raisin cinnamon bread, I cut the the quantity of sugar and cinnamon to 1/4 cup and 1/2 tablespoon respectively and didn’t use the entire mixture as filling because it looked like a lot of sugar. I should not have skimped on the filling because the bread was not sweet enough.
- Similarly even the tutti fruiti bread could have been a tad sweeter. If I were to bake this bread again, I would add at least another 1/4 cup of sugar.
- Although the taste and texture was perfect, the one thing I missed was the smell of butter while the bread was baking. I think using melted butter instead of avocado oil would have been a better option. Butter is always better, so try it friends.
|Per Serving||% Daily Value*|
|Total Fat 2.3g||3%|
|Saturated Fat 0.4g||2%|
|Trans Fat 0g|
|Total Carb 32.1g||11%|
|Dietary Fiber 1.1g||4%|
|Vitamin A 0% – Vitamin C 0%|
|Calcium 2% – Iron 8%|
This is really good, and The tutti frutti bread looks closest to what I had growing up. I’m making it using half whole wheat flour and half all purpose flour. Had to knead it for longer to get the same consistency, almost double the time, and also it took a bit more liquid, about 15ml – I just added water. The bread is baking right now, everything looks good so far…will have to wait until morning to cut into it, soo excited!!!
That’s wonderful, Lakshmi. Yes, whole wheat flour usually requires a bit more liquid. Please let me know how it turns out using whole wheat flour. Curious to know.
I love this recipe. Its simple and can be made in different ways. For us we added cranberries with the raisens. I only have 1 loaf pan so im using the second to make cinnamon buns.
That’s awesome Natasha.
Thanks For Sharing This Recipe. amazing
Thanks Sadhana. You have a lovely website. Keep going.
Have u tried the above recipe with wwf….