I love a good loaf of raisin bread, moist, dense, slightly sweet with a hint of cinnamon, and loaded with plump, tasty raisins.

There are some fairly decent ones sold commercially, but as is true with most things. “home made is better.”

I have never tried making raisin bread from scratch, so I went looking for a good recipe. I found one to my liking on the King Arthur site, With a few tweaks, I think it will be one I will use often.

What a treat, toasted and slathered with butter as an accompaniment to my morning coffee!! Yummm!

Not much left.


3/4 cup warm milk
2 tablespoons butter softened
1/2 cup raisins
1/4 cup brown sugar
1 1/4 teaspoons salt
2 1/2 teaspoons yeast
1 teaspoon cinnamon
1/4 to 1/3 cup lukewarm water
3 cups all-purpose or bread flour

Combine all ingredients, mix and knead well. Let rise 2 hours.

Punch down and form into loaf in greased 8 1/2″ X 4 1/2″ loaf pan.

Let rise until until one inch above top of pan (1 1/2 to 2 hours)

Bake at 350* for 40 to 45 minutes.

Cooks note: I would add a bit more cinnamon, more sugar and more raisins!!