Toasted and slathered with butter, this pullman loaf of cinnamon raisin bread is a perfect morning treat.
you’re probably wondering where those cinnamon swirls are. cinnamon raisin bread always has swirls. not this loaf. i added cinnamon right to the dough. nothing against raisins. i like raisins; especially, in my oatmeal cookie granola. but the cinnamon is my favorite part of cinnamon raisin bread. by adding it right into the dough, you get cinnamon in every bite.
i’m going to be honest. my kids refuse to touch this bread. raisins are not their jam. they pick them out of trail mix and granola. they’d rather starve than snack on a box of raisins and will pass on oatmeal raisin cookies no matter how badly they want dessert.
this cinnamon raisin bread was actually requested by ian. to accommodate my granola addiction, i’ve been buying raisins and oats in bulk.when ian saw my raisin haul he asked if i could make him raisin bread. because he doesn’t ask for much, i had to oblige. plus, i love baking bread.
this cinnamon raisin bread was baked in a Pullman Loaf Pan. a pullman, or pain de mie, pan has a lid. i love that it creates a rectangular loaf perfect for sandwiches and toast. it also produces a bread without the large air bubbles. you can certainly make this loaf without one, but the texture will be different.
If you do use the pullman pan, make sure to watch the second rise. i forgot about my dough, and it popped out the sides of the lid. bake your loaf when the dough has risen to about a 1/2 inch from the rim.
toasted with butter is my favorite way to enjoy this cinnamon raisin bread, but to put it over the top sprinkle it with cinnamon sugar.
Click HERE for the recipe.
Heather Kinnaird is the blogger behind French Press, a blog dedicated to family friendly meals, sweet treats, and homemade versions of store bought classics. When she's not in the kitchen you 'll probably find Heather chasing after her kids, three dogs, 6 chickens, and sometimes all of the above.