About This Recipe
There's something deeply comforting about a loaf of cinnamon raisin bread cooling on the counter — that warm spice scent drifting through the kitchen, the golden crust giving way to a soft, pillowy crumb studded with plump raisins. This enriched bread gets its richness from butter and egg, which makes every slice tender and luxuriously moist.
Canadian home cooks have long turned to this recipe for weekend breakfasts and afternoon tea. It's the kind of bread that shines as plain toast with butter, but also transforms into the best French toast you'll ever taste — the cinnamon-sugar swirl soaks up the custard beautifully, and the raisins add bursts of sweetness that keep even the most discerning palate coming back for more.
Tips for the Best Cinnamon Raisin Bread
Réfrigérez la pâte enrichie pendant 15 minutes avant de la façonner — elle est beaucoup moins collante et plus facile à étaler uniformément. Roulez-la fermement pour créer des couches distinctes de cannelle, mais sans trop appuyer pour ne pas faire sortir la garniture. Un badigeon d'œuf avant la cuisson donne ce beau fini doré, et vérifier la température interne à 88°C assure un centre bien cuit sans trop cuire.
What to Serve With It
Serve warm slices with salted butter and a generous smear of raspberry or strawberry jam — classic Canadian pairings. For brunch, this bread makes exceptional French toast, and it's equally lovely alongside a steaming mug of coffee or a pot of Earl Grey. Leftover loaves sliced thin and toasted work wonderfully as a base for bread pudding too.
Storage & Reheating
Store cooled bread in an airtight container at room temperature for up to three days, or wrap tightly and freeze for up to two months. Refresh day-old slices by warming them in a 350°F (175°C) oven for five minutes, or microwave individual portions for 20 seconds. Enriched breads dry out faster than lean loaves, so avoid leaving them uncovered.
