If you’re a breakfast person then I sure do have a tasty surprise for you today! This Easy Amish Cinnamon Breakfast Bread is soft and fluffy, loaded with the natural sweetness of raisins and the warmth of ground cinnamon.
It’s the perfect breakfast bread that’ll offer a subtly sweet indulgence without the sugar rush and can be made ahead of those busy times, stored well in the freezer.
Enjoy a plain slice with your favorite spreads or use this easy breakfast bread in other recipes such as French toast or bread pudding!
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❤️ Why you'll love this recipe
- This breakfast bread isn’t too sweet - it’s perfect for breakfast or a snack that won’t leave you with a sugar high!
- This homemade raisin bread recipe turns out well with active yeast or instant yeast - it’s totally up to you!
- You can easily use this recipe as an easy bread base for various kinds of sweet breads. I’ve even included numerous variations you can try!
Enjoy a toasted slice of this breakfast bread with some softened butter, turn it into French toast or use it to make a sweet breakfast sandwich with some fried bacon and banana!!
🛒 Ingredients
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Note: The full list of this Amish bread recipe ingredients with their amounts and options are listed in the recipe card below.
- Active Dry Yeast - You could also use Instant Yeast.
- Water - I prefer using spring water or distilled because there is no underlying taste.
- Sugar - I used white granulated sugar for this recipe, you can also use raw sugar.
- Salted Butter - You could use unsalted butter but will then need to increase the salt by ¼ teaspoon
- Kosher salt
- All-purpose flour - This is a sturdy flour that will help suspend the raisins in place. Our favorite brand.
- Raisins - Can also use gold raisins.
- Ground Cinnamon
🗒 Instructions
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- In a bowl of a stand mixer, pour ½ cup warm water, sugar and the yeast. Let it sit for 5 minutes, allowing time for the yeast to bloom. See the directions in notes if using Instant yeast.
- In a large mixing bowl, whisk together flour, salt, cinnamon and raisins. Mix until all the ingredients are combined and the raisins are coated with the flour mixture.
- Once the yeast has bloomed and foams, add the softened butter, and the remainder of the water (2cups).
- Slowly add the flour mixture to the bowl of the stand mixer.
- Mix until a ball forms and the dough pulls from the side of the bowl.
- Transfer the dough to an oiled bowl. Cover with plastic wrap and let it rise for 1 hour or until it doubles in size.
- Once it doubles in size, punch the dough down to release the air bubbles.
- Transfer the dough to a lightly floured surface.
- Cut the dough into 2 equal pieces.
- Place each dough piece into the 9X5-inch buttered loaf pans.
- Lightly cover the dough with a tea towel (not terry cloth) and let it rise in a warm place for 45 minutes.
- With a sharp knife, make 2 or 3 slashes on the top of each loaf and reduce the preheated oven heat from 400℉ to 350℉.
- Bake for 20 to 30 minutes or until the top is a nice golden brown. Allow the breakfast bread to rest in the pan for a few minutes.
- Remove the loaves and let them finish cooling on a baking rack.
- Slice your cinnamon breakfast bread with a bread knife to the thickness desired.
- Enjoy your slices of breakfast bread plain or with some softened butter, or favorite topping.
🔪 Equipment
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You’ll need the following items to make this recipe successfully.
🤔 FAQs
Warm water activates the larger granules in active dry yeast which helps the molecules in the yeast multiply, causing the bread dough to bloom and rise. Instant yeast absorbs liquid much faster than active dry yeast and can therefore be added to flour and other dry ingredients before mixing with water.
While a stand mixer will certainly make your life easier, you can simply knead the bread dough with your hands if you don’t have a stand mixer - you may just need to use a little extra arm work!
Raisins are great for fiber, potassium and also contain antioxidants. While they do contain a higher level of sugar, this is certainly a healthier option than relying on processed sugars to sweeten your breakfast bread!
Absolutely! Once your cinnamon breakfast bread has completely cooled, wrap it in plastic wrap and aluminum foil and store the loaf in the freezer for 3-6 months.
👩🏻🍳 Tips
- Slicing this breakfast bread before storing in the freezer is a great way to enjoy the exact amount of bread at any given time without having to thaw an entire loaf.
- If you decide to use Instant Yeast for your homemade bread, you will need ⅔ teaspoon for every 1 teaspoon of Active Dry Yeast called for in the recipe. You also won’t need to add warm water to the Instant Yeast - simply add it to the dry ingredients and proceed with the recipe instructions.
- Soaking the raisins in water prior to adding them to the bread dough mixture will help to ensure that they don’t end up absorbing moisture from the bread batter, making the baked bread less moist.
📚 Variations
- Make delicious French toast with thick slices of this cinnamon raisin bread.
- Any leftover stale breakfast bread could be saved to be used in a scrumptious bread pudding!
- If you don’t enjoy raisins, simply omit them and add in some chopped nuts or chocolate chips instead!
- Use this easy bread recipe as a foundation for other sweet breads such as banana cinnamon bread or peanut butter and banana bread…the options are endless!
- Make mini loaves of this breakfast bread by using mini loaf tins and reducing the baking time. Keep a close watch that your mini loaves don’t burn.
🥫 Storage
Like most homemade bread, this Amish cinnamon bread should be stored in an airtight container at room temperature for up to 3 days. You can also freeze it for 3-6 months, wrapped in plastic wrap and aluminum foil.
📗 Related Recipes
If you love to start your day off with a slightly sweet breakfast snack then make sure to try my Homemade Bagels With Cinnamon Dried Fruits And Nuts, Breakfast Baked Oatmeal With Blueberries And Bananas, or Nutritious Apple Cinnamon Breakfast Oatmeal Muffins.
Just thinking about these sweet breakfast options gets my mouth watering!
🍽 Serve with
This Amish cinnamon bread is so delicious that there's nothing stopping you from enjoying a plain slice or two as is. Softened butter, jams, and other favorite toppings are welcome additions too, or even some whipped cream for a little sweetened breakfast decadence!
What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.
📝 Recipe Card
Nothing quite beats waking up to a freshly baked slice of this homemade cinnamon raisin bread. It's not too sweet as a breakfast snack and is so delicious with a light spread of butter, jam, or other toppings.
If you're as fond of Amish baked goods as we are, try our Amish soft pretzels recipe that has the perfect combination of soft and crunchy.
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
📖 Recipe
Easy Amish Cinnamon Bread With Raisins
Ingredients
- 5 teaspoons Active dry yeast (20 grams) If using Instant yeast, you will need 3-⅓ teaspoons. Instructions in notes.
- 2 ½ cups Warm water (591-½ grams) 105 to 110℉.
- 3 Tablespoons Sugar (37.5 grams)
- ¼ cup Salted butter, softened (56-¾ grams) ½ stick
- 2 teaspoons Kosher salt (12-⅛ grams)
- 6 ½ cups all-purpose flour (812-½ grams)
- 1 cup raisins (165 grams)
- 2 Tablespoons Ground cinnamon (15-⅔ grams)
Instructions
- Butter 2 9X5-inch pans. Set aside.
- In a bowl of a stand mixer, pour ½ cup warm water, sugar and the yeast. Let it sit for 5 minutes, allowing time for the yeast to bloom. See the directions in notes if using Instant yeast.
- During this time, in a large mixing bowl, whisk together flour, salt, cinnamon and raisins. Mix until all the ingredients are combined and the raisins are coated with the flour mixture.
- Once the yeast has blooms and foams, add the softened butter, and the remainder of the water (2cups).
- Slowly add the flour mixture to the bowl of the stand mixer.
- Mix until a ball forms and the dough pulls from the side of the bowl, about 8 to 10 minutes.
- Transfer the dough to an oiled bowl. Cover with plastic wrap and let it rise for 1 hour or until it doubles in size.
- Once it doubles in size, punch the dough down to release the air bubbles.
- Transfer the dough to a lightly floured surface and cut the dough into 2 equal pieces.
- Place each dough piece into the 9X5-inch buttered loaf pans.
- Preheat your oven to 400℉.
- Lightly cover the dough with a tea towel (not terry cloth) and let it rise in a warm place for 45 minutes.
- With a sharp knife, make 2 or 3 slashes on the top of each loaf.
- Reduce the oven heat to 350℉.
- Bake for 20 to 30 minutes or until the top is a nice golden brown.
- Let the Cinnamon Raisin Breakfast Bread rest in the pan for a few minutes.
- Remove the loaves and let them finish cooling on a baking rack.
- Enjoy plain, with butter, or your favorite topping.
