Cinnamon Raisin Bran Bread

This Cinnamon Raisin Bran Bread is a soft, comforting loaf that blends warm spice, natural sweetness, and hearty texture into every slice. Made with plump soaked raisins, crunchy bran flakes, and fragrant cinnamon, this bread delivers a beautiful balance of soft, fluffy crumb and chewy, slightly nutty bites that make it perfect for everyday enjoyment.

What makes this bread special is its texture contrast. The raisins bring bursts of sweetness, the bran flakes add subtle crunch and depth, and the cinnamon ties everything together with that familiar, cozy aroma. The dough itself bakes up light and airy, creating a loaf that’s satisfying without feeling too heavy.

Inspired by simple, homemade breads often found in Caribbean kitchens, this recipe uses pantry staples to create something both nourishing and delicious. It’s ideal for breakfast toast, afternoon snacks, or even lightly buttered alongside a cup of tea. Whether you’re baking for the week ahead or just want a homemade loaf that feels wholesome and comforting, this cinnamon raisin bran bread is a reliable go-to with a soft interior and golden crust.

INGREDIENT DETAILS

All-Purpose Flour or Bread Flour (2 cups)
Forms the structure of the bread, creating a soft yet sturdy crumb.

Raisins (½ cup)
Add natural sweetness and chewy texture; soaking helps them stay soft and juicy.

Bran Flakes (⅓ cup)
Bring a light crunch and subtle nutty flavor, adding fiber and texture.

Brown Sugar (¼ cup)
Sweetens the dough while adding a slight molasses richness.

Coconut Oil or Butter (¼ cup)
Adds moisture and richness, contributing to a tender crumb.

Egg (1 large, room temperature)
Provides structure and helps bind the dough together.

Salt (½ tsp)
Enhances flavor and balances sweetness.

Milk (½ cup)
Adds moisture and softness while enriching the dough.

Water (2 tbsp)
Helps activate the yeast and bring the dough together.

Yeast (1 packet)
Leavens the bread, creating a light and airy texture.

Cinnamon Powder (1 tbsp)
Infuses the bread with warm spice and aroma.

Egg Wash (1 egg, whisked)
Gives the loaf a shiny, golden crust when baked.

Rolled Oats (1–2 tbsp)
Add texture and a rustic finish on top of the loaf.

INGREDIENT ALTERNATIVES

All-Purpose Flour / Bread Flour
– Whole wheat flour (for a denser, more wholesome loaf)
– Half whole wheat + half white flour

Raisins
– Golden raisins
– Dried cranberries

Bran Flakes
– Oat bran
– Crushed whole grain cereal

Brown Sugar
– White sugar
– Coconut sugar

Coconut Oil / Butter
– Margarine
– Vegetable oil

Egg
– Flax egg (1 tbsp flax + 3 tbsp water)
– Omit for slightly denser bread

Salt
– Sea salt
– Pink salt

Milk
– Plant-based milk (oat, almond, coconut)
– Evaporated milk (richer flavor)

Water
No substitute needed

Yeast
– Instant yeast (same quantity)
– Active dry yeast (activate in warm liquid first)

Cinnamon Powder
– Mixed spice
– Pumpkin spice blend

Egg Wash
– Milk wash
– Butter brushed after baking

Rolled Oats
– Sesame seeds
– Omit if preferred

Print Recipe

Cinnamon Raisin Bran Bread

Author: 3bcc10 Courses: Breads and Flatbreads Recipe Keys: Corn Free Nut Free Soy Free

Difficulty: Intermediate Prep Time 20 mins Cook Time 25 mins Total Time 45 mins

Servings: 12

Description

This cinnamon raisin bran bread is fluffy, wholesome, and full of warm spice and texture. Perfect for breakfast, toast, or meal prep with a balance of soft crumb and chewy bites.

For the Dough

Servings

• 2 cups all-purpose flour or bread flour

• ½ cup raisins (soaked and drained)

• ⅓ cup bran flakes

• ¼ cup brown sugar

• ¼ cup coconut oil or butter

• 1 large egg (room temperature)

• ½ tsp salt

• ½ cup milk

• 2 tbsp water

• 1 packet yeast

• 1 tbsp cinnamon powder

For Topping

• 1 egg (for egg wash)
• 1 tbsp 1–2 rolled oats

Instructions

1. Begin by soaking the raisins in warm water for about 30 minutes until they become plump and soft. Drain well and set aside.
2. In a large mixing bowl, combine the flour, bran flakes, brown sugar, salt, cinnamon, and yeast. Mix thoroughly to evenly distribute the dry ingredients.
3. In a separate bowl, whisk together the milk, water, melted coconut oil or butter, and egg until smooth. Pour the wet mixture into the dry ingredients and mix until a soft dough begins to form. Add the drained raisins and continue mixing until fully incorporated.
4. Transfer the dough onto a lightly floured surface and knead for about 5–6 minutes until smooth, elastic, and slightly tacky. Place the dough into a greased bowl, cover, and let it rise in a warm spot for 45 minutes to 1 hour, or until doubled in size.
5. Once risen, gently punch down the dough and flatten it slightly. Roll it tightly into a log shape and place it into a greased or parchment-lined loaf pan. Cover lightly and allow it to rise again for 25–30 minutes until puffy.
6. Brush the top with egg wash and sprinkle rolled oats evenly over the surface. Bake in a preheated oven at 375°F for about 25 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
7. Remove from the oven and allow the bread to cool on a wire rack until warm before slicing. This helps the crumb set properly and ensures clean slices.

Note

Soaking the raisins is key to keeping them soft and juicy during baking.

If your kitchen is cool, let the dough rise in a slightly warm oven (turned off) to speed up proofing.

For a softer crust, brush the loaf with butter immediately after baking.

Store at room temperature in an airtight container for up to 3 days, or refrigerate for longer freshness.

This bread freezes well—slice and freeze for easy toasting later.

You can add nuts like walnuts or pecans for extra crunch and flavor.

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