RecipesHome Baked Cinnamon Raisin Bread

Home Baked Cinnamon Raisin Bread

Does your family love cinnamon raisin bread and do you cringe at the price every time you buy one of those dinky little loaves. Well now you can make home baked cinnamon raisin bread and end up with three loaves so you will all get your fill.

Home Baked Cinnamon Raisin Bread

Those little ones from the store are a joke at my house because both husband and 17 year old grandson can eat a whole loaf in one sitting. Laura Fuentes shares her recipe for making cinnamon raisin bread and you end up with three 9 x 5 loaves. Much better and much cheaper than store bought. The only thing I change when making cinnamon bread or cinnamon rolls is I use brown sugar instead of white. I think it give the baked goods a much richer taste. Cinnamon toast is so good with real butter on it. We like it with bream cheese sometimes too, But our favorite spread for any toast is honey butter ambrosia which is out of this world and perfect for special bread or to make a plain bread special.

This cinnamon raisin bread can be frozen in case you won’t be using all of it right away and I will share this tip with you for freezing bread. Always put a paper napkin or half of a paper towel in the bag with the bread before freezing. I do this with bread from the store and when you thaw it out you can not tell that the bread has been frozen. The paper absorbs any ice crystals that formed so your bread tastes exactly the same as when you put it in the freezer. Just leave the napkin in the bag until the bread is all gone, that way the moisture that was absorbed will still be in the bag for the bread so it doesn’t dry out but it won’t make the bread have any wet spots.

I honestly think this is probably the best freezing tip I ever got. It is always a surprise that the bread tastes as fresh as when I put it in there because I still remember how bad the bread tasted when freezing before I knew to do that.


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Paige Raymond
Paige Raymond
Raised in rural Montana and educated in Mechanical Engineering and Sustainable Development, Paige Raymond combines a practical mindset with a passion for self-reliance and sustainability. With expertise ranging from mechanical solutions and food preservation to emergency preparedness and renewable energy, Paige is a proud author with more than 5000 published articles.

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