Cinnamon Raisin Ice Cream Bread Recipe Recipe 455

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CINNAMON RAISIN BREAD II



Cinnamon Raisin Bread II image

This is a moist, delicious, not too sweet bread. It is a favorite with family and friends.

Provided by MARYLYN PISSERI

Categories     Breakfast and Brunch     Breakfast Bread Recipes

Time 3h5m

Yield 15

Number Of Ingredients 10

1 cup milk, room temperature
3 tablespoons butter, softened
3 tablespoons honey
1 tablespoon brown sugar
1 egg, room temperature
1 teaspoon salt
1 teaspoon ground cinnamon
3 cups bread flour
2 ¼ teaspoons bread machine yeast
1 cup raisins

Steps:

  • Add all ingredients, except raisins, in the order given above, or as directed in your bread machine manual. Set the bread maker on Sweet Dough setting.
  • Add the raisins at the signal, or about 5 minutes before the kneading cycle has finished.

Nutrition Facts : Calories 75.7 calories, Carbohydrate 11.8 g, Cholesterol 19.8 mg, Fat 3 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 1.8 g, Sodium 184.3 mg, Sugar 5.1 g

CINNAMON RAISIN BREAD



Cinnamon Raisin Bread image

Homemade Cinnamon Raisin Bread is easy to make and the ultimate in fast comfort food. The flavors and aroma as it bakes are like being wrapped in a warm blanket next to a roaring fire. Perfect anytime.

Provided by Toni Dash

Categories     Side Dish

Time 2h25m

Number Of Ingredients 14

1/3 cup Raisins
1 teaspoon Vanilla Extract
1/4 cup Light Brown Sugar
1 tablespoon Cinnamon
2 cups All-Purpose Flour (regular or gluten-free measure-for-measure flour blend) (see Notes below on measuring the flour)
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1/4 cup Unsalted Butter (Softened)
1 cup Granulated Sugar
1 Egg
1/2 cup Milk
1/2 cup powdered sugar
2-4 tbsp. heavy cream

Steps:

  • Preheat oven to 350 degrees. Prepare a 9x5 loaf pan with a non-stick baking spray. PRO TIP: Line the bottom with parchment paper and spray the paper for easier removal.
  • Add the raisins and vanilla extract to a small bowl. Fill with boiling water with 1/2 inch of water over the top of the raisins. Soak the raisins for 15 minutes, then drain them and set them on a towel to dry.
  • In another small bowl, mix together the light brown sugar and cinnamon. Take a spoonful of the brown sugar mixture and stir it together with the raisins. Set aside. The rest of the sugar mixture will be used in the bread.
  • In a medium sized bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
  • In a large bowl (or bowl of a standing mixer), beat together the sugar and butter until it's light and fluffy.
  • Add in the egg and mix again, just until combined.
  • Slowly add in the flour mixture, alternating with the milk, and mix just until everything is combined, do not over mix.
  • Fold in the raisins.
  • Spread half of the batter along the bottom of the prepared loaf pan. Sprinkle half of the brown sugar mixture on top of the batter.
  • Spoon the remaining batter on top and spread to the edge. Sprinkle the remaining brown sugar mixture all over the top.
  • Bake for 60 minutes or until a toothpick comes out clean.
  • Cool for 10 minutes before moving the bread to a cooling rack. Cool for about an hour before icing and cutting.

Nutrition Facts : Calories 246 kcal, Carbohydrate 47 g, Protein 3 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 28 mg, Sodium 157 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving

CINNAMON RAISIN BREAD I



Cinnamon Raisin Bread I image

This was my dad's recipe. A yummy moist bread loaded with raisins and cinnamon. The best raisin cinnamon bread I've ever had! Great plain, toasted, or with a light glaze of buttercream frosting!

Provided by Faye Salisbury

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 3h20m

Yield 36

Number Of Ingredients 13

1 ½ cups milk
1 cup warm water (110 degrees F/45 degrees C)
2 (.25 ounce) packages active dry yeast
3 eggs
½ cup white sugar
1 teaspoon salt
½ cup margarine, softened
1 cup raisins
8 cups all-purpose flour
2 tablespoons milk
¾ cup white sugar
2 tablespoons ground cinnamon
2 tablespoons butter, melted

Steps:

  • Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
  • Dissolve yeast in warm water, and set aside until yeast is frothy. Mix in eggs, sugar, butter or margarine, salt, and raisins. Stir in cooled milk. Add the flour gradually to make a stiff dough.
  • Knead dough on a lightly floured surface for a few minutes. Place in a large, greased, mixing bowl, and turn to grease the surface of the dough. Cover with a damp cloth. Allow to rise until doubled.
  • Roll out on a lightly floured surface into a large rectangle 1/2 inch thick. Moisten dough with 2 tablespoons milk. Mix together 3/4 cup sugar and 2 tablespoons cinnamon, and sprinkle mixture on top of the moistened dough. Roll up tightly; the roll should be about 3 inches in diameter. Cut into thirds, and tuck under ends. Place loaves into well greased 9 x 5 inch pans. Lightly grease tops of loaves. Let rise again for 1 hour.
  • Bake at 350 degrees F (175 degrees C) for 45 minutes, or until loaves are lightly browned and sound hollow when knocked. Remove loaves from pans, and brush with melted butter or margarine. Let cool before slicing.

Nutrition Facts : Calories 181.8 calories, Carbohydrate 32.4 g, Cholesterol 18.1 mg, Fat 4.1 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 1.2 g, Sodium 114.9 mg, Sugar 10 g

ICE CREAM CINNAMON RAISIN BREAD



Ice Cream Cinnamon Raisin Bread image

I found this fun and easy recipe from a magazine, and thought I would share it here. You can try it with any of your favorite ice cream, but the recipe does not recommend low-fat ice cream. Enjoy!

Provided by Chef Chino

Categories     Quick Breads

Time 45m

Yield 6 serving(s)

Number Of Ingredients 5

1 pint softened vanilla ice cream
1 1/2 cups self-raising flour
1 teaspoon vanilla extract (optional)
1 teaspoon ground cinnamon
1/2 cup raisins

Steps:

  • Stir together all ingredients until flour is moistened.
  • Spoon the batter into a lightly greased and floured mini loaf pan.
  • Bake at 350 degrees for about 40 to 45 minutes, or until wooden pick inserted in center of bread comes out clean.
  • Remove from pan and cool on a wire rack for about 5 minutes before cutting.

Nutrition Facts : Calories 243.5, Fat 5.6, SaturatedFat 3.3, Cholesterol 20.9, Sodium 436.4, Carbohydrate 44.3, Fiber 1.8, Sugar 17.3, Protein 5.1

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