If you love cinnamon bread but are afraid of working with raised sweet dough, then you are in luck. What I want to share with you is a version that won’t require kneading as making a cinnamon bread with raisins the old-fashioned way. My cinnamon raisin batter bread recipe is so easy that it will shock you. This recipe has very few ingredients, hardly any grease, less sugar that produces a cake-like bread with a tender crumb over a traditional texture of cinnamon raisin bread.
This bread is something I like to bake when I want to whip up something extra that is not as rich for a dessert or to serve when I have out-of-town guests staying over as a part of breakfast.
This recipe couldn’t be any simpler. The hardest part about making this bread recipe is not killing the yeast when you proof it with a teaspoon of the sugar and the warm, but not water required for this recipe. Once you see some foaming action as that yeast enjoys the sugar you fed it, all that is left is mixing everything except for the final bit of sugar, cinnamon and raisins before depositing in your greased loaf pan.
If you’re searching for a cinnamon bread that will save you work but still delight when it comes out of the oven, then you really should taste this recipe. You also may want to try my best raisin bread recipe.
Cinnamon Raisin Bread Recipe
My Cinnamon Raisin Batter Bread recipe isn't as bread-like as traditional cinnamon raisin bread.
- 4-1/2 cups of sifted flour
- 2 tablespoons of canola oil
- 1/3 cup of sugar + 1/4 cup sugar
- 2 teaspoons of ground cinnamon
- 1-1/2 cups of warm not hot water
- 1 tablespoon or packet of dry yeast
- 1 teaspoon of salt
- ½ cups to 3/4 cup of raisins
Before you begin, proof your yeast in the warm, but not hot water that you have added one teaspoon of sugar taken from the 1/3 cup of sugar that you will be adding shortly.
In a large mixing bowl, add two cups of sifted flour, canola oil, the rest of that 1/3 sugar and mix it with your wooden spoon.
Once the yeast starts to foam, stir the yeast into the dry ingredients and continue adding the remaining flour and salt. This will be a thinner batter instead of typical pliable bread dough. Stir or beat through to thoroughly combine the ingredients.
Cover your mixing bowl ingredients with a dish towel and set in a warm spot. You want to give your bread time to grow. Wait until it looks doubled in about one hour.
Once it grows, you mix the remaining 1/4 cup of sugar, cinnamon, and raisins together before stirring into that thin dough.
Scoop this batter out and place in a greased 9 X 5" loaf pan. Cover with your dish towel and let this grow again until it rises nearly to the top of the pan.
Bake in a 350-degree oven for about 40 minutes, depending on how your oven is regulated.
Test with a slender knife or cake tester to see if anything sticks telling if your Cinnamon-Batter Bread is done.