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pioneer woman cinnamon raisin bread recipe

Pioneer Woman Cinnamon Raisin Bread Recipe

There’s something about cinnamon raisin bread that makes any morning feel a little better, especially when it’s homemade. Right!?
Pioneer Woman’s version bakes up soft, slightly sweet, and packed with swirls of cinnamon and raisins in every slice.
I always use warm milk in the dough—it gives the bread that soft texture that holds up well for toasting.
Brushing the top with an egg wash before baking gives it that golden crust that makes it look just as good as it tastes.
Once it’s cooled, thick slices toasted with butter turn this into the kind of breakfast you look forward to all week!
Prep Time1 hour
Cook Time40 minutes
Total Time1 hour 40 minutes
Course: Breakfast
Servings: 10

Ingredients

  • 2 cups Warm Milk
  • 1/2 cup Granulated Sugar
  • 1/2 cup Vegetable Oil
  • 4 1/2 cups All-Purpose Flour divided
  • 1 1/2 cups Raisins
  • 1 package Active Dry Yeast 2 1/4 tsp
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 tsp Salt
  • 2 Eggs
  • 2 tbsp Ground Cinnamon
  • 2 tbsp Brown Sugar

Instructions

  • Prepare the yeast mixture by combining the warm milk, granulated sugar, and yeast in a bowl.
  • Let it sit for about 10 minutes until it's bubbly and foamy.
  • In a separate bowl, whisk together 4 cups of flour, baking powder, baking soda, and salt.
  • Add the yeast mixture, vegetable oil, and eggs.
  • Mix until a smooth dough forms.
  • Knead the dough on a lightly floured surface for 10 minutes.
  • This helps develop the gluten, resulting in better structure.
  • Roll out the dough into a rectangle.
  • Sprinkle evenly with cinnamon, brown sugar, and raisins.
  • Roll the dough tightly into a loaf shape.
  • Place the rolled dough into a greased loaf pan.
  • Let it rise for 30-45 minutes, or until it's doubled in size.
  • Preheat your oven to 375°F (190°C).
  • Bake the loaf for 40-50 minutes until the internal temperature reaches 190°F to 200°F.