Oh, there is nothing—and I mean *nothing*—like that first slice of warm, yeasty bread straight from your own oven. The smell alone just wraps you up in a hug! If you’ve been looking for a truly dreamy, pull-apart loaf, you’ve landed in the right spot. I promise you, this recipe for **Vegan Homemade Cinnamon Raisin Bread** is going to change your morning routine forever. We’re talking pillowy soft, perfectly sweet, and loaded with those spiced raisins, all while keeping things completely free of any dairy or eggs. Trust me, baking this bread scratches an itch you didn’t even know you had; it’s so rewarding to watch simple flour and water turn into something this comforting.
Why This Vegan Homemade Cinnamon Raisin Bread Recipe Works
I know the hesitation when baking vegan bread—sometimes it can come out a little cardboard-y, right? Not this time! This **Vegan Homemade Cinnamon Raisin Bread** is proof that you don’t need the traditional components to get that perfect, tear-apart texture. It’s reliable, consistently delicious, and honestly, it beats the bakery stuff. Here’s why it’s become my go-to loaf.
- It rises beautifully thanks to active dry yeast and warm plant milk.
- The texture stays incredibly tender, even on day two.
- The swirl inside is thick, gooey, and spiced just right!
Soft Texture Achieved with Simple Vegan Swaps
The magic for that tender crumb actually comes from simple swaps! We use nice warm plant milk—I love oat milk for richness—instead of cow’s milk. Plus, melting good quality vegan butter into the dough adds essential fat. These two ingredients work hard to keep every bite soft and moist, completely dairy-free, which I love.
Perfect Cinnamon Sugar Filling for Your Vegan Homemade Cinnamon Raisin Bread
You need a filling that won’t leak out during baking, and one that tastes intensely autumnal! We use a mix of brown sugar and plenty of cinnamon. The brown sugar melts just enough to adhere the raisins to the dough when you roll it up. It’s the perfect sweet ribbon running through your **Vegan Homemade Cinnamon Raisin Bread**!
Essential Ingredients for Vegan Homemade Cinnamon Raisin Bread
Gathering your supplies is part of the fun, but here, we’re keeping things focused. Since this bread is entirely vegan, we need to be clear about what replaces the traditional dairy and eggs! Everything you need should be easy to find at your regular grocery store, but paying attention to the details makes all the difference, especially once we start talking about how much fruit you should be eating!
You’ll need the basics for any good yeast bread, but the fillings are what really drive the flavor home. We’re using plant milk—think soy or oat; almond is sometimes a little too thin for my taste—warmed just right so our yeast wakes up happy. And don’t forget the raisins! If you’re curious about how fruits like raisins stack up nutritionally, you can check out this interesting piece on the surprising sugar content of fruits. Seriously, this loaf tastes like a bakery treat, but it’s all made right here.
- 1 cup warm plant milk (aim for that 105-115°F sweet spot).
- 2 1/4 teaspoons active dry yeast – make sure it’s fresh!
- 1/4 cup granulated sugar (for the dough structure).
- 1/4 cup melted vegan butter (don’t skip this for richness).
- 1 teaspoon salt (our unsung hero for flavor).
- 3 1/2 cups all-purpose flour, plus that extra bit for dusting while kneading.
- 1/2 cup plump raisins.
- 2 tablespoons ground cinnamon (use quality stuff!).
- 1/4 cup brown sugar (this is strictly for the gooey inner filling).
Equipment Needed for Perfect Vegan Homemade Cinnamon Raisin Bread
Now, I know mixing dough by hand is my preferred method—there’s just something grounding about it—but you do need the right tools ready before you start! Having everything lined up means you aren’t scrambling when the dough is ready to move on to the next stage. This isn’t complicated equipment, trust me, but preparation is ninety percent of the battle when making **Vegan Homemade Cinnamon Raisin Bread**.
- A large mixing bowl is essential for that initial wet mixture and for the first big rise. You need room to grow!
- A clean, flat counter space for kneading—this is where that nice smooth dough texture comes from.
- A 9×5 inch standard loaf pan. Make sure it’s greased well, or even better, line that bottom with parchment paper for insurance!
- A rolling pin when it’s time to flatten out your dough rectangle before adding the filling.
- When it comes out of the oven, you absolutely must have a wire cooling rack ready to go. This stops the bottom from getting steamy and overly soft right after baking.
Step-by-Step Instructions for Your Vegan Homemade Cinnamon Raisin Bread
Okay, here is where the magic really starts to happen! Don’t rush these steps, especially the rising times. Yeast likes to take its sweet time, and rushing it is the quickest way to get a dense, sad loaf instead of our fluffy **Vegan Homemade Cinnamon Raisin Bread**. Read through all these steps once before you start mixing, that’s my secret to success!
Activating Yeast and Mixing the Dough for Vegan Homemade Cinnamon Raisin Bread
First, we need to wake up that yeast. Gently combine your warm plant milk—remember, it needs to be bath-water warm, 105°F to 115°F, any hotter and you kill it instantly!—with the yeast in your big bowl. Let it sit for about five minutes. If it gets wonderfully foamy on top, great news, your yeast is alive and kicking! Now, stir in the granulated sugar, your melted vegan butter, and that salt. Next, gradually add your flour, mixing until you have a shaggy mass. Don’t worry if it looks messy right now; that’s exactly what you want before you move to the counter.
First Rise and Preparing the Cinnamon Filling
Turn that sticky dough out onto a lightly floured surface. Now, knead! This is non-negotiable for good structure. You need to work it for a good 8 to 10 minutes until it’s smooth and elastic. When you poke it, it should spring back slowly. Pop that smooth ball into a lightly oiled bowl, cover it up tight, and put it somewhere warm where it won’t be bothered. A slightly warm oven that’s *turned off* works perfectly—just make sure everyone knows not to turn it on! Let it chill out and double in size, about an hour to ninety minutes.
While that dough is puffing up, get your filling ready. Mix that lovely brown sugar with the cinnamon. It should smell incredible. Seriously, take a moment just to sniff that brown sugar and cinnamon mix before you go any further! If you skip the kneading step or let the dough sit in a cold draft, the gluten development suffers, and you won’t get that open interior structure you see in professionally made loaves. You can see lots of examples of structure challenges when making things like homemade wonton soup, but the principle is the same: structure matters!
Shaping and Second Rise of the Vegan Homemade Cinnamon Raisin Bread Loaf
Once doubled, gently punch the air out. Roll the dough into that perfect 12×18 inch rectangle. Evenly sprinkle your cinnamon-sugar mix right over the surface. Then, scatter those raisins everywhere—try to get an even layer so every slice gets some love. Now, roll it up tightly, starting from that long edge, like you’re rolling a yoga mat. This tightness is crucial for that gorgeous swirl! Pinch that seam *really* well closed and place your log, seam-side down, into your prepared 9×5 inch loaf pan. Cover it again loosely and let it have its second rest for about 30 to 45 minutes. It should really crest about an inch over the pan rim before baking.
Baking and Cooling Your Homemade Sweet Bread
Time to preheat your oven to 375°F (190°C) about 15 minutes before the second rise is done, so it’s roaring hot when the bread goes in. Bake the **Vegan Homemade Cinnamon Raisin Bread** for 30 to 35 minutes until it’s beautifully golden brown. Here’s my pro tip: don’t just pull it out when the timer goes off! If you have an instant-read thermometer, you’re looking for an internal temperature of 200°F (93°C). That ensures everything is cooked through but not dried out. Immediately turn it out onto your wire rack. Don’t leave it sitting in that hot pan, or the bottom will sweat. This cooling step is vital before you slice your **Vegan Homemade Cinnamon Raisin Bread**.
Tips for the Best Vegan Homemade Cinnamon Raisin Bread
You’ve followed the recipe—great job! But every baker knows that little tweaks can turn a good loaf into an absolute showstopper. We want your **Vegan Homemade Cinnamon Raisin Bread** to be shiny, soft, and perfectly textured every single time you make it. Think of these as the secrets I learned after one too many loaves that were *almost* perfect.
Achieving a Shiny Crust and Preventing Dryness
That gorgeous, almost lacquered top you see on bakery bread? It’s super easy to replicate here. As soon as you pull the loaf out of the oven—literally within 60 seconds—immediately grab a small brush and work some melted vegan butter all over that hot crust. It melts right in and gives you this beautiful sheen that lasts! Now, on the flip side, the biggest killer of soft bread is over-baking. Seriously, if you have a thermometer (even a cheap one!), use it. Pulling the bread the second it hits 200°F inside means it will finish setting up perfectly on the rack without drying out. Don’t be tempted to leave it in longer just because the outside looks pale!
Ingredient Substitutions for Your Vegan Homemade Cinnamon Raisin Bread
I love raisins in my **Vegan Homemade Cinnamon Raisin Bread**, but I know not everyone does, or maybe you just ran out! Feel totally free to swap them out without messing up the structure of the dough. Dried cranberries are fantastic; they give a little tartness that plays nicely against the sweet swirl. Chopped pecans or walnuts are excellent if you want more crunch. Just make sure whatever you use—raisins, cranberries, or nuts—you toss them lightly with about a teaspoon of flour first. This little step, which I learned the hard way after one too many raisins sinking straight to the bottom, helps keep them suspended during the rise and bake. It’s a game-changer for keeping your bread looking beautiful!
If you end up trying this recipe, you might want to check out my thoughts on homemade banana bread next week—it has a similar kneading process but totally different spices!
Storage and Reheating for Your Homemade Bread
The hardest part about baking a loaf this good is knowing you can’t possibly eat it all in one day! Good news is, this bread keeps really well, provided you treat it right. Since it’s a sweet bread, it can sometimes go stale faster than a plain sandwich loaf if you just leave it exposed on the counter.
If you plan to eat it all within two days, just wrap that completely cooled loaf tightly in plastic wrap, and then slip that in a foil wrapping or an airtight container. Keep it at room temperature. Never put yeasted bread in the fridge! The cold temperature makes it go dry and hard almost instantly, and we certainly don’t want that beautiful soft texture to vanish.
For longer storage, this bread freezes beautifully! Once it’s totally cool, slice it however you like—thick slices are best for toasting later. Wrap the slices tightly in plastic wrap, then pop them all into a freezer bag. You can freeze it for up to three months this way. When the craving hits, just pull out what you need!
Reheating is heavenly. If you’re toasting a slice, straight from the freezer into the toaster works great. If you want that ‘just baked’ experience, take a frozen or thawed slice and pop it in a 350°F oven for about 5 to 7 minutes until it’s warmed all the way through. If you’re feeling *extra* decadent, melt a little vegan butter on top when it comes out. Seriously, homemade bread leftovers are the best comfort food!
Frequently Asked Questions About Vegan Homemade Cinnamon Raisin Bread
I’ve gathered up a few things people always ask me after they try to bake this loaf for the first time. It’s such a satisfying bread to make, but sometimes those little specific questions pop up once you get into the dough! If you’re wondering how to get that perfect ribbon or what milk works best, chances are, someone else was asking too.
Can I make this Vegan Homemade Cinnamon Raisin Bread without a stand mixer?
Absolutely! Please don’t think you need a fancy machine to tackle this dough. Honestly, using your hands is sometimes better because you get a real feel for the dough when you’re kneading it. If you are kneading by hand, just commit to that 8 to 10 minutes that the recipe asks for. You need to work it until it stops feeling slack and sticky and starts feeling smooth and elastic beneath your palms. It’s a great workout, and you’ll feel incredibly proud when that perfect dough ball emerges!
What type of plant milk works best for this vegan bread?
You have options, but I have preferences, you know how it is! For this **Vegan Homemade Cinnamon Raisin Bread**, you want something with a higher fat content to mimic traditional dairy richness, which really helps the soft texture. I find that soy milk or oat milk gives the absolute best results because they lend a lovely creaminess to the dough. Almond milk is fine in a pinch if you dilute it slightly, but it sometimes lets the yeast down if the milk isn’t rich enough. For the best slice, grab the oat!
How do I get the swirl effect to show clearly in the final loaf?
This is the visual secret! If you just drop the filling onto the dough and roll it up, sometimes the cinnamon sugar just mixes right into the dough layers instead of creating that distinct ribbon. Before you sprinkle your mixed cinnamon and brown sugar on the dough rectangle, brush the dough lightly with just a tiny bit of that melted vegan butter or a splash of water.
That thin layer acts like glue! The cinnamon sugar will adhere right there instead of falling off when you start rolling. Then, roll it up as tightly as you possibly can without tearing the dough. That initial tightness on the long end creates those beautiful, visible coils in your finished **Vegan Homemade Cinnamon Raisin Bread**. If you’re looking for more bread ideas that skip the junk ingredients, check out my post on 4 Healthy Bread Recipes With No Refined Sugar next!
Nutritional Estimates for This Vegan Bread
I always feel this part is a little bit like guesswork, because we all use slightly different brands of flour or maybe our raisins were extra plump that week! But to give you a ballpark idea of what you’re working with when you make a slice of this homemade goodness, here are the general estimates based on the recipe amounts. Remember, this is for one slice—and let’s be honest, the first slice is usually bigger than the rest!
Keep in mind these numbers are based on the ingredients listed and using standard measurements. If you add a lot more butter on top after baking, or if you use a super high-sugar brand of plant milk, those numbers can definitely shift a bit! It’s just a guide, but it’s a good one to have for tracking purposes.
- Serving Size: 1 slice
- Calories: Roughly 220 per serving
- Fat: About 4 grams (most of that is healthy fats from the vegan butter)
- Saturated Fat: Only around 1 gram
- Carbohydrates: 44 grams
- Sugar: About 10 grams (natural sugars from plant milk and brown sugar)
- Protein: A helpful 5 grams!
- Cholesterol: Zero, which is what we expect in a completely vegan bake!
It’s amazing that we can get this much energy and fiber from a sweet bread without any dairy or eggs. That’s the power of yeast and whole grains doing the heavy lifting. I feel much better eating something when I know exactly what went into it, and this simple nutrition breakdown helps me feel good about treating myself!
Share Your Vegan Homemade Cinnamon Raisin Bread Success
Wow, if you’ve made it this far, you are either a rockstar baker or you’re already pulling your loaf out of the oven! I truly hope you loved the process of making this **Vegan Homemade Cinnamon Raisin Bread** just as much as I love eating it. It’s the kind of baking project that makes your whole kitchen smell like a dream for days.
Now that you’ve got your beautiful, soft, dairy-free creation cooling on the rack, I absolutely want to hear about it! Did it rise high? Did the swirl look perfect? Did you eat the entire thing before the next morning? Be honest!
Please take a moment to leave a rating for the recipe right at the bottom—even a simple five-star rating helps other bakers find this recipe easily. Also, if you snapped a picture of your golden-brown loaf, upload it to social media and tag me! I love seeing your creations. If you have any final questions that I missed in the FAQ, shoot me a message through the contact page. Happy baking, friend; I’m already thinking about what we should bake next!
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Vegan Homemade Cinnamon Raisin Bread
- Total Time: 2 hr 40 min
- Yield: 1 loaf 1x
- Diet: Vegan
Description
A recipe for making soft, sweet cinnamon raisin bread at home using only vegan ingredients.
Ingredients
- 1 cup warm plant milk (about 105-115°F)
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1/4 cup melted vegan butter
- 1 teaspoon salt
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1/2 cup raisins
- 2 tablespoons ground cinnamon
- 1/4 cup brown sugar (for filling)
Instructions
- Combine warm plant milk and yeast in a large bowl. Let stand for 5 minutes until foamy.
- Stir in the granulated sugar, melted vegan butter, and salt into the yeast mixture.
- Gradually add the flour, mixing until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- While the dough rises, mix the brown sugar and cinnamon together for the filling.
- Punch down the risen dough. Roll it out into a rectangle approximately 12×18 inches.
- Sprinkle the cinnamon-sugar mixture evenly over the dough. Distribute the raisins over the sugar mixture.
- Tightly roll the dough up lengthwise, starting from the long edge. Pinch the seam closed.
- Place the rolled dough seam-side down into a greased 9×5 inch loaf pan.
- Cover the pan loosely and let the dough rise again for 30 to 45 minutes, or until it crests about 1 inch over the rim of the pan.
- Preheat your oven to 375°F (190°C).
- Bake for 30 to 35 minutes, or until the top is golden brown and the internal temperature reaches 200°F (93°C).
- Remove the bread from the pan immediately and let it cool completely on a wire rack before slicing.
Notes
- For a shinier crust, brush the top of the loaf with a little melted vegan butter immediately after removing it from the oven.
- If the raisins stick together, toss them lightly with 1 teaspoon of flour before adding them to the dough.
- You can substitute walnuts or pecans for the raisins if you prefer.
- Prep Time: 25 min
- Cook Time: 35 min
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 10
- Sodium: 250
- Fat: 4
- Saturated Fat: 1
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 44
- Fiber: 2
- Protein: 5
- Cholesterol: 0
Keywords: vegan bread, cinnamon raisin, homemade bread, dairy free, egg free, sweet bread, yeast bread