Cinnamon-Raisin Bread

Preparation info
  • Makes


    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

Smells as good as it sounds and tastes as good as it smells, especially toasted. A spiral of cinnamon and raisins patterns and spices each slice of this slightly sweet, old-fashioned tea loaf.


  • cups raisins
  • ½ cup warm (110-degree) water
  • 1 package


  1. Set the raisins to soak in enough hot tap water to cover.
  2. Combine the warm water and yeast with a pinch of the sugar and let rise until very foamy, about 10 minutes.
  3. Heat the milk, remaining sugar, butter, salt, and nutmeg until the mixture is lukewarm and the butter is partly melted. Pour into a large mixing bowl.
  4. Beat in the whole-wheat fl