Recipe for Homemade Raisin Bread

Raisin bread

The Spruce

  • Total: 45 mins
  • Prep: 20 mins
  • Cook: 25 mins
  • Rising Time: 105 mins
  • Yield: 2 loaves (16 servings)
Nutritional Guidelines (per serving)
121 Calories
5g Fat
16g Carbs
3g Protein
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Nutrition Facts
Servings: 2 loaves (16 servings)
Amount per serving
Calories 121
% Daily Value*
Total Fat 5g 7%
Saturated Fat 3g 13%
Cholesterol 65mg 22%
Sodium 334mg 15%
Total Carbohydrate 16g 6%
Dietary Fiber 1g 4%
Protein 3g
Calcium 34mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This homemade raisin bread is a delicious, lightly sweetened yeast bread. It's wonderful sliced right off the loaf, and it makes fabulous toast. Whichever way you like it, homemade raisin bread is a top-notch breakfast choice.

Add some fresh-squeezed orange juice and a hot cup of your favorite coffee or strong, black tea, and you have a breakfast that would be right at home on a cafe menu. You can also make French toast out of raisin bread for a yummy Sunday breakfast. If you prefer, you can mix and knead the dough with a bread machine or stand mixer with a dough hook attachment rather than by hand.

Ingredients

  • 1 (1/4-ounce) package active dry yeast (2 1/4 teaspoons)
  • 1/4 cup water (warm, about 110 F)
  • 1 cup raisins
  • 1/4 cup butter (softened)
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons salt
  • 1/2 cup milk (warm)
  • 3 3/4 cups all-purpose flour (divided)
  • 2 large eggs (beaten)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for raisin bread
    The Spruce
  2. Dissolve the yeast in the warm water.

    Yeast in water
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  3. In a large bowl, combine the raisins, butter, sugar, salt, and warm milk; stir to dissolve the sugar. Let the mixture cool to lukewarm.

    Stir in raisins
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  4. Stir 1 1/2 cups of the flour into the milk mixture and beat until smooth.

    Whisk
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  5. Add the yeast mixture and the beaten eggs to the milk mixture and mix to blend well.

    Add in yeast mixture
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  6. Add enough of the remaining flour to make a soft but stiff dough.

    Add enough flour
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  7. Turn the dough out onto a lightly floured surface and knead for about 10 minutes, or until the dough is smooth and elastic.

    Turn the dough
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  8. Butter or oil a large bowl. Place the dough in the greased bowl. Turn it over to grease the entire surface of the dough.

    Butter in a large bowl
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  9. Cover the bowl with a clean kitchen towel and let it stand in a warm, draft-free place until it has doubled in bulk, about 1 to 1 1/2 hours.

    Cover the bowl
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  10. Punch the dough down and divide it into two equal portions. Cover the dough with a kitchen towel and let it rest for 10 minutes.

    Punch the dough down
    The Spruce
  11. Shape the dough into two loaves and place them in two greased 8-by-4-inch loaf pans.

    Dough into two loaves
    The Spruce
  12. Cover the pans with a kitchen towel and let the loaves rise for about 45 to 60 minutes, or until the dough has almost doubled in bulk.

    Cover the pans
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  13. Bake at 375 F for 25 minutes. Place foil over the loaves for the last 10 minutes if they look overly brown.

    Bake
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  14. Remove the loaves from the pans and let them cool on racks.

    Raisin bread
    The Spruce
  15. Serve and enjoy!

Recipe Variations

This recipe can easily be adapted based on your preferences or just for variety:

  • Cinnamon-Raisin Bread: Add 1 1/2 teaspoons of ground cinnamon along with the flour.
  • Cranberry-Walnut Bread: Replace the raisins with dried cranberries or "craisins" and some chopped walnuts for a tasty treat that is especially appealing in the wintertime.
  • Substitute golden raisins or currants or goji berries for the raisins for another flavorful variation.
  • Classic French Pain Aux Raisin