Raisin Cinnamon Bread Recipe, Whats Cooking America (2024)

FAQs

Where did cinnamon raisin bread originate? ›

Its invention has been popularly incorrectly attributed to Henry David Thoreau in Concord, Massachusetts lore, as there have been published recipes for bread with raisins since 1671. Since the 15th century, breads made with raisins were made in Europe. In Germany stollen was a Christmas bread.

The best cinnamon raisin bread is sweet, savory, spiced, and has all the qualities of great, standard bread. It should mesh perfectly with butter and toasting it should unlock additional caramelized flavors (from the bread and the raisins). In short, the best cinnamon raisin bread is deliciously sweet and savory.

With its rich source of essential nutrients like fiber, vitamins, and minerals, including iron and potassium, raisin bread can be a nutritious addition to your diet. It provides a natural sweetness without the need for added sugars, making it a healthier alternative to other sweet treats.

Ingredients. Wheat Flour, Mixed Fruits (25%) (Raisins (51% minimum), Sultanas, Vegetable Oils), Water, Baker's Yeast, Wheat Gluten, Vegetable Oils, Mixed Spices (0.7%), Iodised Salt, Soy Flour, Vinegar, Vegetable Emulsifiers (481, 472e, 471), Vitamins (Thiamin, Folic Acid), Processing Aid (Wheat).

American cinnamon rolls actually originated from Swedish kanelbullar. Swedish immigrants brought their traditional recipes and culinary traditions, including kanelbullar, when they came to the United States.

The cinnamon roll remains one of the least-changed cultural pieces brought by German and Swedish immigrants to America since their arrival in the 17th Century.

Cinnamon raisin bread is a perishable item, but it has a longer shelf life compared to other bread types. If unopened and stored in a pantry, a loaf will typically last for 5 to 7 days. Beyond the printed frosted date on the package, it's best to consume within 2-3 days.

Cinnamon has long been a mainstay spice in Middle Eastern cuisine. It pairs well with ingredients like almonds, raisins, cardamom and cloves.

Saigon (Vietnamese): Compared to Chinese cassia, Saigon cinnamon has a lighter color and tends to have the boldest, most potent flavor because it contains the highest amount of cinnamaldehyde, a naturally occurring flavonoid (antioxidant) that gives cinnamon its flavor and aroma.

Other types of breads to avoid are those that list sweeteners — such as sugar, high-fructose corn syrup, dextrose, or molasses — among the first ingredients. Lastly, avoid breads that contain raisins or other dried fruit, as these are higher in carbohydrates.

Can you eat raisin bread without toasting it? ›

Raisin bread makes a delightful addition to your breakfast routine. You can enjoy it as is, or you can toast it and top it with your favorite spread, such as peanut butter or almond butter. You can also use it to make a tasty breakfast sandwich by adding some scrambled eggs and a slice of cheese.

Treat your guests to a few slices (toasted or not, it's up to you) with butter as an appetiser or side dish. Serving a cheese platter or cheese fondue? Add some raisin bread (plus some fresh fruit) and marvel at the sweet and savoury combinations. Raisin bread works wonders with pâté or faux gras as well.

Cinnamon raisin bread is classified as a sweet bread; different versions have existed since the 15th century, but oddly enough, raisin bread was invented by Henry David Thoreau, the famed author, poet, and philosopher best known for Walden.

That might explain the rumor that Thoreau invented raisin bread: Recipes existed since the 1700s, but Thoreau made it mainstream, from the wilds of Massachusetts to the kitchens of Concord.

The Swedes claim it originated there in the 1920s, though ask any Nordic country in Europe and they'll tell you the sweet roll was actually their invention. Regardless of its exact birthplace, the bun is a staple of Scandinavian baking and commonly enjoyed during FIKA, a get-together with friends.

The ingredients for cinnamon toast — bread, cinnamon, sugar and butter — have remained largely unchanged since the recipe first appeared in 15th century Europe, where it was introduced as a less expensive version of French toast. Some variations call for adding the cinnamon and sugar before toasting, others after.