Easy Cinnamon Raisin Bread (Vegan & Whole Wheat)

I always know a new recipe is a keeper when my husband goes back for it several days in a row! That’s exactly what happened with this homemade cinnamon raisin bread. He enjoyed it for breakfast several mornings with fresh fruit, and one morning he even toasted a slice and spread peanut butter on top. I have to say, warm cinnamon raisin bread with creamy peanut butter sounds like a pretty delicious way to start the day!

We have more delicious, healthy bread recipes like my no-knead whole wheat bread for sandwiches, our oil-free banana bread, and this amazing zucchini spice bread!

Why You’ll Love This Cinnamon Raisin Bread

🌾 Wholesome Whole Grains – Made with 100% whole wheat flour and oat flour for a hearty, nutritious loaf packed with fiber and whole-grain goodness.

🍁 Naturally Sweetened – Maple syrup adds just the right touch of sweetness without refined sugar, perfectly complementing the warm cinnamon and raisins.

🌱 Vegan & Oil-Free – No eggs, dairy, or oil needed! Just simple, plant-based ingredients that come together to make delicious homemade bread. Be sure to try our dairy-free pumpkin bread as well!

🍞 Soft, Tender & Delicious – Filled with sweet raisins and warm cinnamon flavor, this bread is wonderful fresh from the oven or lightly toasted for breakfast or a snack.

⏰ Flexible Baking Options – Follow the traditional method for the best texture and rise, or try the quicker method when you’re short on time. Either way, homemade cinnamon raisin bread is worth the effort!

Ingredients You’ll Need

🌾 Whole Wheat Flour – Gives this bread its hearty texture, nutty flavor, and whole-grain goodness. It also provides the gluten needed to help the loaf rise and hold its shape.

🥣 Oat Flour – Adds a mild, slightly sweet flavor and helps create a softer, more tender texture. You can easily make your own by blending whole oats into flour in seconds!

🍞 Instant Yeast – Helps the dough rise and creates a lighter, fluffier loaf. It’s convenient because it can be mixed directly with the dry ingredients without proofing first.

🤎 Cinnamon – Adds that wonderful warm, cozy flavor that makes homemade cinnamon raisin bread so irresistible.

🍁 Maple Syrup – Naturally sweetens the bread without refined sugar and adds a subtle caramel-like flavor that pairs beautifully with the cinnamon and raisins.

🥛 Oat Milk – Adds moisture and helps create a soft, tender crumb while keeping the bread completely dairy-free. Its mild flavor works perfectly with the other ingredients.

How to Make Oat Flour from Oats

Did you know you can make your own oat flour in just seconds? There’s no need to buy a whole bag of specialty flour for this cinnamon raisin bread recipe! Making it yourself is quick, inexpensive, and allows you to make only the amount you need.

All you need is some old-fashioned rolled oats and a blender or food processor.

1. Add the oats – Place approximately 1¾ cups of old-fashioned rolled oats into a high-speed blender or food processor. I personally use my 5200 series Vitamix blender for this recipe and so many others!
2. Blend until fine – Process for about 30–60 seconds, or until the oats turn into a fine, flour-like powder. Stop and scrape down the sides if needed.
3. Measure and use – Measure out 1½ cups of oat flour for this recipe. That’s it!

Helpful Tip: Oat flour adds a lovely, tender texture and mild, slightly sweet flavor to this bread. Since oats don’t contain the gluten needed for traditional yeast bread to rise properly, we combine oat flour with whole wheat flour for the best results.

You can also make extra oat flour and store it in an airtight container for future recipes.

How to Make Cinnamon Raisin Bread

STEP #1: Mix the dry ingredients. In a large mixing bowl, combine the whole wheat flour, oat flour, salt, and cinnamon. Stir until everything is well incorporated.

STEP #2: Mix the wet ingredients and yeast. In a small bowl or mason jar, combine the warm water, oat milk, maple syrup, and instant yeast. Stir gently to combine. The liquid mixture should be warm, not hot, since water that’s too hot can kill the yeast.

STEP #3: Combine and let rise. Pour the wet ingredients into the dry ingredients and stir until combined. The dough will look lumpy and shaggy, which is perfectly normal. Cover the bowl and let the dough rise in a warm place for 3 hours.

STEP #4: Add the raisins and let rise again. After the first rise, gently punch down the dough. Sprinkle in a little additional oat flour and work it into the dough, then fold in the raisins until evenly distributed. Cover the bowl again and let the dough rise in a warm place for another 2 hours.

STEP #5: Preheat the oven and prepare the dough. Preheat your oven to 450°F and place two oven-safe loaf pans inside to heat up. Once the dough has finished its second rise, sprinkle in a little more oat flour and gently work it into the dough.

Shape it into a loaf and transfer it onto a piece of parchment paper.

STEP #6: Transfer the dough to the hot pan. Carefully remove both hot loaf pans from the oven and reduce the oven temperature to 325°F. Using the parchment paper, carefully lower the dough into one of the hot loaf pans. If desired, sprinkle a few extra raisins over the top, along with a little brown sugar and cinnamon for added sweetness and flavor.

STEP #7: Cover with the second loaf pan. Carefully place the second hot loaf pan upside down over the first pan to create a covered baking environment, similar to a Dutch oven. This helps trap steam and keep the bread moist as it bakes. Alternatively, you can use a Dutch oven for a round loaf or a loaf-shaped Dutch oven if you have one.

STEP #8: Bake and cool. Bake the bread covered for 30 minutes, then carefully remove the top loaf pan or lid and continue baking for another 10 minutes, or until the bread is nicely browned and baked through. Remove the bread from the pan and let it cool on a wire rack for at least 1 hour before slicing. This allows the crumb to retain its moisture and finish setting.

Quick Method for Cinnamon Raisin Bread

Short on time? This easy overnight method is a great alternative when you don’t want to wait through two separate rising periods. Simply mix everything together before bed, let the dough rest overnight, and bake fresh cinnamon raisin bread in the morning!

While the traditional two-rise method produces the best texture and overall results, this convenient option is perfect for busy schedules.

1. Combine the dry ingredients. In a large mixing bowl, stir together the whole wheat flour, oat flour, cinnamon, salt, instant yeast, and raisins.
2. Mix the wet ingredients. In a separate bowl, combine the water, oat milk, and maple syrup. For an overnight rise, use cool or room-temperature liquids rather than hot water.
3. Mix and rest overnight. Pour the wet ingredients into the dry ingredients and stir until a shaggy dough forms. Cover the bowl and leave it on the counter overnight in a cool room.
4. Bake in the morning. Transfer the dough to parchment paper and follow the same covered baking method in the main recipe: 30 minutes covered at 325°F, followed by approximately 10 minutes uncovered, until the bread is baked through. Remember to preheat the loaf pans at 450°F before reducing the oven temperature.

Helpful Tip: This overnight method is all about convenience! For the softest texture and best rise, I recommend following the original two-rise recipe whenever you have the time.

Tips for the Best Homemade Cinnamon Raisin Bread

Making homemade bread doesn’t have to be complicated! These simple tips will help you get the best flavor, texture, and rise from your cinnamon raisin bread every time.

🌡️ Watch the water temperature. The liquid mixture should be warm, not hot, when adding the yeast. Water that’s too hot can kill the yeast and prevent your bread from rising. Aim for approximately 100–110°F.

🌾 Don’t add too much extra flour. This dough is supposed to be shaggy and a little sticky. Resist the temptation to keep adding flour to make it smooth. Too much flour can result in a dense, dry loaf.

⏰ Give the dough time to rise. For the best texture, follow the two-rise method in the main recipe. Allowing the dough to rest for 3 hours, followed by another 2 hours after adding the raisins, helps develop its texture and flavor. Rising times may vary depending on your kitchen temperature.

🥣 Use finely ground oat flour. If you’re making your own oat flour, blend the rolled oats until they reach a fine, powdery consistency. This helps create a smoother, more tender bread.

🍇 Distribute the raisins evenly. Fold the raisins gently into the dough after the first rise so they’re spread throughout the loaf. You can also sprinkle a few extra raisins on top before baking, but keep an eye on them because exposed raisins can burn.

🍞 Preheat the loaf pans carefully. Heating the pans before baking helps create a covered, Dutch oven-style environment that traps steam. Be sure both pans are oven-safe at 450°F, and use sturdy oven mitts when handling them.

❤️ Let the bread cool before slicing. I know it’s tempting to cut into warm cinnamon raisin bread right away, especially when the kitchen smells amazing! But allowing it to cool for at least an hour helps the inside finish setting and prevents a gummy texture.

Variations and Add-Ins

One of the things I love about homemade bread is how easy it is to customize! This cinnamon raisin bread is delicious just as it is, but there are plenty of ways to change things up depending on your preferences and what you have in the pantry.

Try different dried fruits. Not a big fan of raisins? Dried cranberries, chopped dates, or dried cherries are delicious alternatives. You can also use a combination for a little extra variety. Just be sure to chop larger pieces into smaller bites so they distribute evenly throughout the dough.

Add some crunch. Chopped walnuts or pecans pair beautifully with cinnamon and raisins. They add a wonderful nutty flavor and a little crunch to every slice. Fold them into the dough along with the raisins.

Experiment with warm spices. Cinnamon is the star of this recipe, but a pinch of nutmeg, ground ginger, or cardamom can add another layer of cozy flavor. These spices are especially delicious during the fall and winter months.

Make it a little sweeter. If you enjoy sweeter breakfast breads, try adding a light sprinkle of brown sugar and cinnamon over the top before baking. You can also add a few extra raisins for natural sweetness.

Change up the plant milk. I love using oat milk in this recipe because of its mild flavor, but unsweetened almond or soy milk should work well, too. Just choose an unflavored variety so it doesn’t compete with the cinnamon.

No matter which variation you choose, this homemade whole wheat cinnamon raisin bread is wonderful toasted and served with a little nut butter, fruit spread, or simply enjoyed on its own!

How to Store and Freeze

This homemade cinnamon raisin bread is best enjoyed fresh, but it stores well for later, too! Once completely cooled, keep it in an airtight container or sealed bread bag at room temperature for 2–3 days.

For longer storage, I recommend freezing it. Simply slice the cooled loaf, place it in a freezer-safe bag, and freeze for up to 3 months. You can even pop individual frozen slices straight into the toaster whenever you’re craving a warm piece of cinnamon raisin bread!

I prefer freezing over refrigerating because refrigeration tends to dry out homemade bread faster.