{"id":2222,"date":"2021-01-21T10:00:28","date_gmt":"2021-01-21T15:00:28","guid":{"rendered":"https:\/\/thequaintkitchen.com\/?p=2222"},"modified":"2021-08-11T15:51:42","modified_gmt":"2021-08-11T19:51:42","slug":"vegan-cinnamon-raisin-bread","status":"publish","type":"post","link":"https:\/\/thequaintkitchen.com\/en\/vegan-cinnamon-raisin-bread\/","title":{"rendered":"Vegan Cinnamon Raisin Bread"},"content":{"rendered":"\n

I love recreating store-bought products at home because you can adjust every ingredient to make it exactly as you want. Like this vegan cinnamon raisin bread for example. If you like it loaded with raisins, add more. If you don\u2019t want it too sweet, reduce the sugar. Don\u2019t like cinnamon? Leave it out or replace it with another spice. Honestly, it\u2019s almost too much power.<\/p>\n\n\n\n

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Regardless of what changes you do or don\u2019t make, you\u2019ll get a delicious loaf of bread. I used to eat the store-bought stuff religiously as a child and this recipe really satisfies that craving. It\u2019s soft and sweet with the perfect amount of cinnamon. I could eat it every morning for the rest of my life, no problem. I mean if cookies<\/a> are acceptable for breakfast, this bread certainly is. <\/p>\n\n\n\n

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How to make this vegan cinnamon raisin bread<\/strong><\/h2>\n\n\n\n
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If you\u2019re familiar with making a basic loaf of bread, it\u2019s pretty much the same but with the added swirl and dried raisins. And if you\u2019re not, well, it\u2019s pretty beginner-friendly as far as bread goes.<\/p>\n\n\n\n

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The dough.<\/strong> It\u2019s a fairly simple dough to make. It can be made by hand or in a stand mixer if you have one. I like making this one by hand because it\u2019s supple and really easy to work with as it doesn\u2019t stick to your work surface at all. So it comes together easily and with minimal mess.<\/p>\n\n\n\n

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The raisins.<\/strong> What\u2019s a cinnamon raisin bread without raisins? You can use any kind you have or like. Sultana, Thompson, golden or even currants. If your raisins are older or weren\u2019t sealed properly and are drier than dry, I would suggest soaking them before using. Just soak them in a bowl of warm\/hot water (or rum if you\u2019re feeling fancy) for about 10 minutes while you prep your other ingredients or let the yeast foam, then drain to use. If your raisins are soft you don\u2019t really need to do this unless you want to soak them in rum for extra flavour.<\/p>\n\n\n\n

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To incorporate them into the dough, i like to pat it flat, pile them in the center, fold the dough onto itself and give it a few kneads until they\u2019re evenly distributed. When you\u2019ve shaped your loaf and placed it in the pan, make sure no raisins are poking out to prevent them burning. If some are, just take them out and insert them into the folds in the sides.<\/p>\n\n\n\n

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The swirl.<\/strong> A layer of brown sugar and cinnamon mixture is sprinkled over the stretched dough that is then rolled up. It results in a sweet swirl that mimics a typical store-bought raisin bread. Like a giant cinnamon roll if you will.<\/p>\n\n\n\n

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If you make this recipe please let me know in the comments! All feedback is very much appreciated and I would love to hear from you! You can also tag me on instagram @the.quaint.kitchen or use the hashtag #thequaintkitchen to share your creations!<\/strong><\/em><\/p>\n\n\n\n

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Vegan Cinnamon Raisin Bread<\/h2>\n
<\/div>\nTatyana<\/span>\n
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Soft and sweet vegan cinnamon raisin bread with a classic brown sugar cinnamon swirl in the middle.<\/span><\/div>\n
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\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n\n \n<\/div>\n\n
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Course <\/span>Breakfast, Snack<\/span><\/div>
Total Time <\/span>3 hours<\/span><\/span> hrs<\/span> 30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Servings <\/span>15<\/span> Slices<\/span><\/span><\/div><\/div>\n\n
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<\/div>Ingredients
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Dough<\/h4>