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Vegan Cinnamon Raisin Bread

Tatyana
Soft and sweet vegan cinnamon raisin bread with a classic brown sugar cinnamon swirl in the middle.
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Course Breakfast, Snack
Total Time 3 hours 30 minutes
Servings 15 Slices

Ingredients
  

Dough

  • 280 g unsweetened plant based milk, around 37C/98F, but no more than 48C/120F
  • 2 tsp instant yeast or active dry yeast
  • 50 g brown sugar, make sure it’s vegan
  • 500 g all-purpose flour, or bread flour
  • 3/4 tsp cinnamon
  • 3/4 tsp salt
  • 60 g neutral oil, (grapeseed, canola, vegetable...)
  • 70 g dried raisins

Swirl

  • 60 g brown sugar
  • 1 tsp cinnamon
  • unsweetened plant based milk, for brushing

Instructions
 

Dough

  • Combine the lukewarm milk, yeast and sugar and set aside to let the yeast foam.
  • Whisk together the flour, the cinnamon and the salt.
  • Once the yeast has lightly foamed, pour it into the dry ingredients followed by the oil.
  • Stir everything together until a rough dough forms then tip it out onto a clean surface and knead until it forms a nice smooth ball (10 to 15 minutes) and you’re able to stretch a piece thin enough to see light through it without it ripping. About 5 minutes in a stand mixer at medium speed.
  • Pat it out into a flat circle, place the raisins in the center, fold the dough onto itself and give it a few kneads until the raisins are evenly distributed.
  • Place the dough in a lightly oiled bowl, making sure it’s all oiled to avoid a crust forming, cover it with a damp tea towel and place it in a warm place to proof for about 1h to 1h30 or until doubled in size.

Swirl

  • Stir together the brown sugar and cinnamon and set aside.
  • Grease a 9x5 loaf pan and line it completely with parchment. I wouldn’t skip the parchment since some of the swirl will leak to the bottom and cause your bread to stick.
  • Once the dough has proofed, give it a few kneads and pat or roll it out into a 8x15 inch (20x38 cm) rectangle with the short side facing you.
  • Brush the surface lightly with milk and sprinkle the sugar and cinnamon mixture evenly over it, leaving an edge at the top so the dough can stick to itself once rolled.
  • Starting with the side closest to you, roll the dough up tightly and pinch the end seam shut.
  • Place it in the prepared loaf pan. If raisins are poking out of the top, take them out and tuck them into the folds in the side to prevent them burning in the oven. Cover back up with the damp tea towel and let proof a second time until almost doubled in size (about 30 to 60 minutes).
  • When it’s almost done proofing, preheat your oven to 190°C/375°F. When it’s ready to be baked, brush the top with milk and bake for about 50 minutes or until the internal temperature reaches between 90°C/194°F to 94°C/201°F. If you see that the top is browning too fast, you can cover it loosely with aluminium foil and continue baking.
  • Let it cool 5-10 minutes in the pan before removing to a wire rack and letting it cool completely before slicing.

Notes

  • *Disclaimer: I have a tiny not-so-great oven, so your bake time may vary from mine.
  • I strongly suggest making recipes by weight, if you make them by cups I can’t guarantee that you’ll get the same results.
  • You can adjust the ratio of raisins in the dough to your liking as well as the amount of cinnamon and sugar.
  • If your raisins are drier than dry, soak them for about 10 minutes in warm water or even rum to rehydrate them.
  • The loaf can be kept about 2 to 3 days at room temperature but I would suggest keeping it in the fridge. It will last about a week and a half. It can also be frozen for up to a month.