20 Delicious Raisin Bread Recipes Sweet and Savory

Picture this: the warm, inviting aroma of freshly baked raisin bread wafting through your kitchen, promising a slice of comfort in every bite. Whether you’re craving something sweet to start your morning or a savory twist to accompany your evening meal, our roundup of 20 delicious raisin bread recipes has something to delight every palate. Dive in and discover your next baking adventure!

Classic Cinnamon Raisin Bread

Just imagine waking up to the warm, spicy aroma of cinnamon wafting through your kitchen. This Classic Cinnamon Raisin Bread is your ticket to a cozy morning, with its soft texture and sweet bursts of raisin in every bite.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1 cup warm water (around 110°F, just right to wake up the yeast)
• 1/4 cup sugar (for that perfect sweetness)
• 1/4 cup raisins (soaked in warm water for 10 minutes to plump up)
• 2 tbsp unsalted butter, melted (because everything’s better with butter)
• 1 tbsp cinnamon (the star of the show)
• 1 tsp active dry yeast (the magic behind the rise)
• 1/2 tsp salt (to balance the sweetness)

Instructions

1. In a large bowl, mix the warm water, sugar, and yeast. Let it sit for 5 minutes until frothy. Tip: This is your yeast’s wake-up call—no froth means it’s time to start over.
2. Stir in the melted butter, then gradually add the flour and salt. Mix until a dough forms. Tip: If the dough feels too sticky, a little extra flour won’t hurt.
3. Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Tip: This is your workout for the day—put some elbow grease into it!
4. Place the dough in a greased bowl, cover with a towel, and let it rise in a warm spot for 1 hour or until doubled in size.
5. Punch down the dough, then knead in the raisins and cinnamon until evenly distributed.
6. Shape the dough into a loaf and place it in a greased 9×5 inch loaf pan. Cover and let rise for another 30 minutes.
7. Preheat your oven to 350°F and bake the bread for 30-35 minutes until golden brown. Tip: A tap on the bottom should sound hollow when it’s done.

Soft, slightly sweet, and packed with cinnamon spice, this bread is perfect toasted with a smear of butter or as the base for your next French toast adventure.

Honey Glazed Raisin Bread

Just imagine waking up to the sweet aroma of honey glazed raisin bread wafting through your kitchen. It’s the kind of breakfast that feels like a hug, perfect for those lazy weekend mornings when you want something special without too much fuss.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1/2 cup raisins (soak them in warm water for 10 minutes if they’re too dry)
• 1/4 cup honey (local honey adds a lovely depth of flavor)
• 1/2 cup milk (whole milk makes it richer, but any kind works)
• 1 large egg (room temp blends better)
• 1/4 cup unsalted butter, melted (because everything’s better with butter)
• 1 tbsp baking powder (fresh is key for a good rise)
• 1/2 tsp salt (I use sea salt for a cleaner taste)

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together the flour, baking powder, and salt.
3. In another bowl, mix the melted butter, honey, egg, and milk until smooth.
4. Fold the wet ingredients into the dry ones gently—don’t overmix!
5. Drain the raisins and stir them into the batter.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 45-50 minutes, or until a toothpick comes out clean.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack.

Kick back and enjoy this bread warm, with a slather of butter or a drizzle of extra honey. The texture is wonderfully moist, with little bursts of sweetness from the raisins, making it a hit for breakfast or as an afternoon snack with tea.

Orange Zest Raisin Bread

Let’s bake something that fills your kitchen with the warm, inviting aroma of citrus and sweetness. This Orange Zest Raisin Bread is a delightful treat that combines the tangy freshness of oranges with the sweet chewiness of raisins, perfect for a cozy morning or an afternoon snack.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1 cup sugar (granulated works best here)
• 1 tbsp baking powder (freshness is key, so check the date)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 1 cup milk (whole milk makes it richer, but any works)
• 1/4 cup vegetable oil (or melted butter for more flavor)
• 1 large egg (room temp blends smoother)
• 1 tbsp orange zest (from about 1 large orange, the more the zestier)
• 1 cup raisins (soak them in warm water for 10 minutes if they’re too dry)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In another bowl, mix the milk, oil, egg, and orange zest until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just mixed. Tip: Overmixing leads to tough bread.
5. Fold in the raisins gently. Tip: Dusting them with a bit of flour prevents sinking.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted comes out clean. Tip: Cover with foil if the top browns too quickly.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack.

You’ll love the moist, tender crumb and the bursts of sweet raisins paired with the bright orange flavor. Try toasting a slice and slathering it with butter for an extra indulgent treat.

Whole Wheat Raisin Bread

Did you know that making your own whole wheat raisin bread is easier than you think? It’s perfect for those cozy mornings or as a sweet treat with your afternoon tea.

Ingredients

• 2 cups whole wheat flour (I love the nutty flavor it adds)
• 1 cup warm water (around 110°F, just like a warm bath)
• 1/4 cup honey (for that natural sweetness)
• 1/4 cup olive oil (extra virgin is my go-to for its fruity notes)
• 1 tsp salt (just a pinch to balance the sweetness)
• 1 packet active dry yeast (make sure it’s fresh for the best rise)
• 1 cup raisins (soaked in warm water for 10 minutes to plump up)

Instructions

1. In a large bowl, mix the warm water, honey, and yeast. Let it sit for 5 minutes until frothy. Tip: This is called proofing the yeast; it ensures your bread will rise.
2. Add the olive oil, salt, and whole wheat flour to the yeast mixture. Stir until a dough forms. Tip: If the dough feels too sticky, add a little more flour.
3. Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Tip: This develops the gluten, giving your bread that perfect chew.
4. Fold in the drained raisins until evenly distributed throughout the dough.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
6. Punch down the dough, shape it into a loaf, and place it in a greased loaf pan. Let it rise again for 30 minutes.
7. Preheat your oven to 375°F and bake the bread for 25-30 minutes until golden brown and sounds hollow when tapped.

Voilà! You’ve got a loaf of whole wheat raisin bread that’s moist, slightly sweet, and packed with juicy raisins. Try toasting a slice and slathering it with butter for an extra indulgent treat.

Sourdough Raisin Bread

Kickstart your morning with this cozy sourdough raisin bread, perfect for those lazy weekend breakfasts or a sweet afternoon snack. You’ll love the tangy twist of sourdough paired with plump, juicy raisins—it’s a match made in bread heaven.

Ingredients

• 1 cup active sourdough starter (I like mine bubbly and ripe for the best rise)
• 3 cups all-purpose flour (plus extra for dusting—trust me, you’ll need it)
• 1/2 cup warm water (around 110°F, just right to wake up the yeast)
• 1/4 cup sugar (for a hint of sweetness that balances the sourdough)
• 1 tsp salt (don’t skip this—it brings all the flavors together)
• 1 cup raisins (soak them in warm water for 10 minutes if they’re a bit dry)
• 2 tbsp unsalted butter, melted (for that golden, buttery crust)

Instructions

1. In a large bowl, mix the sourdough starter, warm water, and sugar until the sugar dissolves.
2. Add the flour and salt, stirring until a shaggy dough forms. Tip: Don’t overmix—just until no dry flour remains.
3. Fold in the raisins gently, ensuring they’re evenly distributed without squishing them.
4. Cover the bowl with a damp towel and let it rise at room temperature for 4-6 hours, or until doubled in size. Tip: A warm spot speeds up the process.
5. Preheat your oven to 375°F and grease a loaf pan with butter.
6. Turn the dough onto a floured surface, shape it into a loaf, and place it in the pan. Tip: A quick slash on top with a sharp knife helps it expand evenly.
7. Bake for 35-40 minutes, or until the crust is deep golden and sounds hollow when tapped.
8. Brush the top with melted butter right out of the oven for a glossy finish.

Best enjoyed warm, this bread boasts a chewy interior with a crisp crust, and the raisins add little bursts of sweetness. Try it toasted with a smear of cream cheese or as the base for an epic bread pudding.

Apple Cinnamon Raisin Bread

Guess what? There’s nothing quite like the smell of Apple Cinnamon Raisin Bread baking in the oven to make your home feel extra cozy. This recipe is a hug in bread form, perfect for those chilly mornings or whenever you need a sweet pick-me-up.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1 tsp baking soda (freshness is key, so check the date)
• 1/2 tsp salt (I always use sea salt for a cleaner taste)
• 1 tbsp ground cinnamon (the more, the merrier, in my opinion)
• 1/2 cup unsalted butter, softened (room temp blends better)
• 1 cup granulated sugar (I sometimes swap half with brown sugar for depth)
• 2 large eggs (room temp eggs mix in smoother)
• 1 tsp vanilla extract (pure vanilla makes all the difference)
• 2 cups diced apples (I prefer Granny Smith for a tart contrast)
• 1 cup raisins (soaked in warm water for 10 minutes to plump up)
• 1/2 cup chopped walnuts (optional, but they add a nice crunch)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. A light spray of cooking oil works wonders.
2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. This ensures your spices are evenly distributed.
3. In a large bowl, cream the butter and sugar together until light and fluffy. Tip: This takes about 3 minutes with an electric mixer.
4. Beat in the eggs one at a time, then stir in the vanilla. Room temp eggs blend more smoothly, preventing a curdled look.
5. Gradually mix in the dry ingredients until just combined. Overmixing leads to tough bread, so go easy.
6. Fold in the apples, raisins, and walnuts (if using). The dough will be thick, but that’s what you want.
7. Pour the batter into the prepared loaf pan and smooth the top. A little unevenness adds character.
8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Tip: Cover with foil halfway through if the top browns too quickly.
9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Patience is key here.

Now, nothing beats the moist, spiced crumb of this bread, studded with juicy apples and plump raisins. Try toasting a slice and slathering it with butter for an extra indulgent treat.

Pumpkin Spice Raisin Bread

Every fall, you crave something cozy, right? This pumpkin spice raisin bread is your answer—moist, fragrant, and just sweet enough.

Ingredients

• 1 3/4 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1 cup canned pumpkin puree (not pie filling—trust me, there’s a difference)
• 1/2 cup granulated sugar (because life’s sweet, but not too sweet)
• 1/2 cup packed brown sugar (for that deep, caramel-like flavor)
• 2 large eggs, room temperature (they mix better this way)
• 1/2 cup vegetable oil (extra virgin olive oil works too, but it’s pricier)
• 1/4 cup water (just tap is fine, no need for fancy)
• 1 tsp vanilla extract (the real deal, please)
• 1 tsp baking soda (freshness matters—check the date)
• 1/2 tsp salt (I use sea salt for a subtle crunch)
• 1 tbsp pumpkin pie spice (homemade or store-bought, both rock)
• 1/2 cup raisins (golden or dark, your call)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan. Tip: Use butter for greasing—it adds flavor.
2. In a large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. Tip: Sifting the dry ingredients prevents lumps.
3. In another bowl, beat the eggs, then mix in the pumpkin puree, sugars, oil, water, and vanilla until smooth. Tip: Room temp eggs blend more evenly.
4. Gradually add the dry ingredients to the wet, stirring just until combined. Overmixing leads to tough bread.
5. Fold in the raisins gently. They should be evenly distributed but not smashed.
6. Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
7. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Tip: Ovens vary, so start checking at 55 minutes.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Deliciously moist with a spicy-sweet aroma, this bread is perfect toasted with butter or as is with your morning coffee. The raisins add little bursts of sweetness that make each bite interesting.

Banana Raisin Nut Bread

Ever find yourself staring at a bunch of overripe bananas and wondering what to do with them? You’re not alone. This banana raisin nut bread is the perfect solution—moist, flavorful, and just sweet enough to feel like a treat without going overboard.

Ingredients

• 3 overripe bananas (the spottier, the better for sweetness)
• 1/2 cup unsalted butter, melted (I like to let it cool slightly so it doesn’t cook the eggs)
• 2 large eggs, room temperature (they mix in smoother)
• 1 tsp vanilla extract (the real deal, not imitation)
• 1 1/2 cups all-purpose flour (spooned and leveled to avoid dense bread)
• 1 tsp baking soda (fresh for maximum rise)
• 1/4 tsp salt (just a pinch to balance the sweetness)
• 3/4 cup brown sugar (packed for that deep molasses flavor)
• 1/2 cup raisins (soaked in warm water for 10 minutes to plump up)
• 1/2 cup chopped walnuts (toasted for extra crunch)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. A light spray of cooking oil works wonders here.
2. In a large bowl, mash the bananas with a fork until smooth. A few small lumps are okay for texture.
3. Stir in the melted butter, eggs, and vanilla extract until well combined. Tip: Mixing by hand ensures you don’t overbeat the batter.
4. In another bowl, whisk together the flour, baking soda, and salt. This ensures even distribution of the leavening agent.
5. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Overmixing leads to tough bread.
6. Fold in the brown sugar, drained raisins, and toasted walnuts. The raisins should be patted dry to avoid extra moisture.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Ovens vary, so start checking at 50 minutes.
9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This prevents soggy bottoms.

Great for breakfast or a snack, this banana raisin nut bread is wonderfully moist with a delightful crunch from the walnuts. Try it toasted with a smear of cream cheese for an extra indulgent treat.

Chocolate Chip Raisin Bread

Hey there! Ever find yourself craving something sweet but not too indulgent? This chocolate chip raisin bread is your answer—perfect for breakfast or a snack, with just the right balance of sweetness and texture.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1/2 cup granulated sugar (because who doesn’t love a little sweetness?)
• 1 tsp baking soda (the magic rise-maker)
• 1/2 tsp salt (to balance the sweetness)
• 1 cup buttermilk (room temp works best for even mixing)
• 1 large egg (also room temp, please)
• 1/4 cup melted butter (unsalted is my go-to)
• 1/2 cup chocolate chips (because more is always better)
• 1/2 cup raisins (for that chewy surprise in every bite)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper for easy removal.
2. In a large bowl, whisk together the flour, sugar, baking soda, and salt. Tip: Make sure your baking soda is fresh for the best rise.
3. In another bowl, mix the buttermilk, egg, and melted butter until well combined. Tip: If your buttermilk is cold, warm it slightly to avoid solidifying the butter.
4. Pour the wet ingredients into the dry ingredients. Stir until just combined—don’t overmix!
5. Gently fold in the chocolate chips and raisins. Tip: Toss them in a bit of flour first to prevent sinking to the bottom.
6. Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Cover with foil halfway through if the top is browning too quickly.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Fresh out of the oven, this bread is wonderfully moist with pockets of melted chocolate and juicy raisins. Try toasting a slice and slathering it with butter for an extra indulgent treat.

Gluten-Free Raisin Bread

Unbelievably, this gluten-free raisin bread is so good, you won’t miss the gluten at all. It’s perfect for those mornings when you’re craving something sweet but still want to keep it wholesome.

Ingredients

• 2 cups gluten-free all-purpose flour (I swear by Bob’s Red Mill for the best texture)
• 1/2 cup raisins (soak them in warm water for 10 minutes to plump up—trust me, it makes a difference)
• 1/4 cup honey (local if you can, for that deep flavor)
• 1 tsp cinnamon (because what’s raisin bread without it?)
• 1/2 tsp salt
• 1 tbsp baking powder (make sure it’s fresh for maximum rise)
• 1 cup almond milk (unsweetened is my go-to)
• 1/4 cup melted coconut oil (extra virgin gives it a nice subtle flavor)
• 2 eggs (room temp eggs blend better, just saying)

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan. A little coconut oil does the trick.
2. In a large bowl, whisk together the gluten-free flour, cinnamon, salt, and baking powder. No lumps allowed!
3. In another bowl, mix the almond milk, honey, melted coconut oil, and eggs until smooth. Pro tip: mix the wet ingredients well to avoid uneven texture.
4. Fold the wet ingredients into the dry ingredients until just combined. Overmixing is the enemy of fluffy bread.
5. Drain the raisins and fold them into the batter gently. They should be evenly distributed but not smashed.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula. A little unevenness adds character.
7. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden and firm to the touch.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Patience is key—it’s worth the wait.

You’ll love the moist, tender crumb and the bursts of sweet raisins in every bite. Try toasting a slice and slathering it with almond butter for an extra treat.

Vegan Raisin Bread

Absolutely nothing beats the cozy aroma of vegan raisin bread wafting through your kitchen. It’s the perfect blend of sweet and hearty, making it a hit for breakfast or a snack.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1 cup almond milk (unsweetened is my go-to, but any plant milk works)
• 1/2 cup raisins (soak them in warm water for 10 minutes if you like them extra plump)
• 1/4 cup coconut oil, melted (extra virgin gives a nice flavor)
• 1/4 cup maple syrup (the real deal, not the pancake stuff)
• 1 tbsp baking powder (make sure it’s fresh for the best rise)
• 1 tsp cinnamon (because what’s raisin bread without it?)
• 1/2 tsp salt (I prefer sea salt for its subtle crunch)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a loaf pan with a bit of coconut oil.
2. In a large bowl, whisk together the flour, baking powder, cinnamon, and salt.
3. Add the almond milk, melted coconut oil, and maple syrup to the dry ingredients. Stir until just combined—don’t overmix!
4. Fold in the raisins gently with a spatula. Tip: If you soaked your raisins, make sure to drain them well first.
5. Pour the batter into the prepared loaf pan and smooth the top with the spatula.
6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Tip: Ovens vary, so start checking at 40 minutes.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: It’s tempting, but cutting too soon can make it crumble.

Unbelievably moist and fragrant, this vegan raisin bread is a dream with a smear of almond butter or a drizzle of extra maple syrup. The raisins add little bursts of sweetness, while the cinnamon brings warmth to every bite.

Brioche Raisin Bread

Now, if you’re anything like me, the thought of warm, buttery brioche raisin bread straight out of the oven is enough to make your mouth water. It’s the perfect blend of sweet and rich, with a soft, pillowy texture that’s downright irresistible.

Ingredients

• 3 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1/4 cup granulated sugar (because a little sweetness never hurt anybody)
• 1 tsp salt (to balance out the sugar)
• 2 1/4 tsp active dry yeast (the magic behind the rise)
• 1/2 cup whole milk, warmed to about 110°F (just like a baby’s bottle, not too hot)
• 3 large eggs, room temperature (they mix better when not cold)
• 1/2 cup unsalted butter, softened (the key to that rich brioche texture)
• 1 cup raisins (soaked in warm water for 10 minutes to plump up)

Instructions

1. In a large bowl, whisk together the flour, sugar, salt, and yeast.
2. Add the warmed milk and eggs to the dry ingredients, mixing until just combined.
3. Knead in the softened butter until the dough is smooth and elastic, about 10 minutes by hand or 5 with a dough hook.
4. Fold in the drained raisins until evenly distributed throughout the dough.
5. Cover the bowl with a damp towel and let it rise in a warm place until doubled in size, about 1 hour.
6. Punch down the dough and shape it into a loaf. Place it in a greased 9×5 inch loaf pan.
7. Let the dough rise again until it’s just above the rim of the pan, about 30 minutes.
8. Preheat your oven to 350°F and bake the bread for 25-30 minutes, or until golden brown and sounds hollow when tapped.
9. Cool on a wire rack before slicing. Tip: Resist the urge to cut it right away—it needs to set!

This brioche raisin bread is a dream with its tender crumb and bursts of sweet raisins. Try it toasted with a smear of butter or as the base for an epic French toast. Trust me, it’s worth every minute of waiting.

Maple Walnut Raisin Bread

Ah, there’s nothing quite like the smell of freshly baked bread filling your home, especially when it’s this Maple Walnut Raisin Bread. You’re going to love how the sweetness of maple syrup pairs with the crunch of walnuts and the chewiness of raisins. It’s the perfect treat for a cozy morning or a sweet snack any time of day.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1/2 cup pure maple syrup (the real deal makes all the difference)
• 1/2 cup chopped walnuts (toast them lightly for extra flavor)
• 1/2 cup raisins (soak them in warm water for 10 minutes to plump up)
• 1 large egg, room temperature (it blends better when it’s not cold)
• 1/4 cup unsalted butter, melted (I always go for unsalted to control the saltiness)
• 1 tsp baking powder (aluminum-free is my preference)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup whole milk (2% works in a pinch, but whole gives richer texture)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In another bowl, mix the melted butter and maple syrup until well combined. Tip: Make sure the butter isn’t too hot to avoid cooking the egg.
4. Beat in the egg, then stir in the milk until the mixture is smooth.
5. Gradually fold the wet ingredients into the dry ingredients. Don’t overmix; a few lumps are okay.
6. Gently stir in the walnuts and raisins. Tip: Dust the raisins with a bit of flour to prevent them from sinking to the bottom.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Cover with foil halfway through if the top is browning too quickly.
9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Fresh out of the oven, this bread has a delightful crust with a soft, moist interior. The maple flavor shines through, complemented by the nutty walnuts and sweet raisins. Try serving it warm with a dab of butter for an extra indulgent treat.

Irish Soda Raisin Bread

Kick off your morning with something cozy and homemade—this Irish Soda Raisin Bread is your ticket to a simple, satisfying bake. No yeast, no fuss, just quick bread magic with a sweet raisin twist.

Ingredients

• 4 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1/4 cup granulated sugar (a little extra won’t hurt if you’ve got a sweet tooth)
• 1 tsp baking soda (freshness is key here, so check the date)
• 1 tsp salt (I always go for sea salt for that subtle crunch)
• 1 1/2 cups raisins (soak them in warm water for 10 minutes if they’re a bit dry)
• 1 3/4 cups buttermilk (room temp works best for even mixing)
• 1 large egg (let it sit out to take the chill off before using)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9-inch round baking pan. A little butter does the trick here.
2. In a large bowl, whisk together the flour, sugar, baking soda, and salt. Make sure there are no baking soda lumps—they can leave bitter spots.
3. Drain the raisins if you soaked them, then toss them into the dry ingredients. Coating them in flour helps prevent sinking.
4. In another bowl, beat the buttermilk and egg together until smooth. Pour this into the dry mix and stir just until combined. Overmixing leads to tough bread, so a few lumps are okay.
5. Transfer the dough to your prepared pan. It’ll be sticky—that’s normal. Smooth the top with a wet spatula for an even bake.
6. Bake for 45-50 minutes. The bread is done when it’s golden and a toothpick comes out clean. Cool in the pan for 10 minutes, then on a wire rack.

Now, the bread’s got a tender crumb with pockets of juicy raisins, and a crust that’s just right. Slather a warm slice with butter or pair it with your morning coffee for a real treat.

Raisin Bread Pudding

Kick off your morning or wrap up your dinner with this cozy raisin bread pudding. It’s like a hug in a dish, perfect for those days when you crave something sweet and comforting.

Ingredients

• 4 cups stale bread, cubed (I love using brioche for extra richness)
• 1/2 cup raisins (soak them in warm water for 10 minutes to plump up)
• 2 cups whole milk (2% works too, but whole gives it creaminess)
• 3 large eggs (room temp eggs blend smoother)
• 1/2 cup granulated sugar (adjust if you like it less sweet)
• 1 tsp vanilla extract (the real deal, not imitation)
• 1/2 tsp ground cinnamon (a little extra never hurt)
• Pinch of salt (balances the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8-inch square baking dish.
2. In a large bowl, whisk together the milk, eggs, sugar, vanilla, cinnamon, and salt until well combined.
3. Add the bread cubes and raisins to the bowl, gently pressing down to ensure all pieces are soaked in the mixture. Let it sit for 10 minutes to absorb.
4. Pour the mixture into the prepared baking dish, spreading it out evenly.
5. Bake for 45-50 minutes, or until the top is golden and the center is set but still slightly wobbly.
6. Let it cool for 5 minutes before serving. This rest time helps it set further.

This pudding comes out wonderfully custardy with a slight chew from the raisins. Try serving it warm with a drizzle of caramel sauce or a scoop of vanilla ice cream for an extra indulgent treat.

Savory Garlic Raisin Bread

Believe it or not, this savory garlic raisin bread is the perfect blend of sweet and savory, making it a hit at any breakfast table or as a unique side for dinner. You’ll love how the garlic and raisins play off each other in every bite.

Ingredients

• 3 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1 tbsp sugar (just a touch to balance the flavors)
• 1 tsp salt (sea salt is my preference for a cleaner taste)
• 1 packet active dry yeast (make sure it’s fresh for the best rise)
• 1 cup warm water (around 110°F, perfect for activating the yeast)
• 2 tbsp extra virgin olive oil (my go-to for richness)
• 3 cloves garlic, minced (the more, the merrier in my book)
• 1/2 cup raisins (soaked in warm water for 10 minutes to plump up)

Instructions

1. In a large bowl, whisk together the flour, sugar, salt, and yeast.
2. Add the warm water and olive oil to the dry ingredients, stirring until a dough forms.
3. Knead the dough on a floured surface for about 10 minutes, until smooth and elastic. Tip: If the dough sticks, add a bit more flour.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
5. Punch down the dough and knead in the minced garlic and drained raisins until evenly distributed.
6. Shape the dough into a loaf and place it in a greased 9×5 inch loaf pan. Cover and let rise for another 30 minutes.
7. Preheat your oven to 375°F. Bake the bread for 25-30 minutes, until golden brown and sounds hollow when tapped. Tip: For a softer crust, brush the top with melted butter right after baking.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: Resist cutting into it too soon to avoid a gummy texture.

Vibrant with flavor, this bread has a delightful contrast between the savory garlic and sweet raisins. Try toasting a slice and topping it with avocado for an unexpected treat.

Rosemary Raisin Bread

Mmm, there’s nothing like the aroma of freshly baked bread filling your kitchen, especially when it’s this Rosemary Raisin Bread. You’re going to love how the sweet raisins and fragrant rosemary come together in this loaf—it’s a game-changer for your breakfast or snack time.

Ingredients

• 3 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1 tbsp active dry yeast (make sure it’s fresh for the best rise)
• 1 cup warm water (around 110°F, just right to wake up the yeast)
• 2 tbsp sugar (a little sweetness to balance the rosemary)
• 1 tsp salt (I always use sea salt for a cleaner taste)
• 2 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1/2 cup raisins (soak them in warm water for 10 minutes if they’re too dry)
• 1 tbsp fresh rosemary, finely chopped (fresh is key here for that vibrant flavor)

Instructions

1. In a large bowl, dissolve the sugar in warm water, then sprinkle the yeast on top. Let it sit for 5 minutes until frothy.
2. Add the olive oil, salt, and half of the flour to the yeast mixture. Stir until combined.
3. Gradually add the remaining flour, mixing until the dough starts to pull away from the sides of the bowl.
4. Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
6. Punch down the dough and knead in the raisins and rosemary until evenly distributed.
7. Shape the dough into a loaf and place it in a greased 9×5 inch loaf pan. Cover and let rise for another 30 minutes.
8. Preheat your oven to 375°F and bake the bread for 25-30 minutes until golden brown and sounds hollow when tapped.
9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Wow, this bread turns out so moist and flavorful, with the rosemary giving it a lovely herby kick. Try toasting a slice and slathering it with butter for an extra indulgent treat.

Cheese Stuffed Raisin Bread

Now, imagine biting into a warm, fluffy slice of bread only to discover a gooey, cheesy center with sweet raisins peeking through. That’s the surprise we’re baking today!

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1 cup warm milk (around 110°F, just like a cozy bath)
• 1/4 cup sugar (because every good story has a sweet part)
• 1 packet active dry yeast (the magic behind the rise)
• 1/2 cup raisins (soaked in warm water for 10 minutes to plump up)
• 1 cup shredded mozzarella cheese (the gooier, the better)
• 2 tbsp unsalted butter, melted (for that golden, buttery crust)
• 1 tsp salt (to balance the sweetness)

Instructions

1. In a large bowl, mix the warm milk, sugar, and yeast. Let it sit for 5 minutes until frothy. Tip: This is your yeast saying hello!
2. Add the flour and salt to the bowl. Mix until a dough forms. Tip: If it’s sticky, a little more flour won’t hurt.
3. Knead the dough on a floured surface for 5 minutes until smooth. Then, place it in a greased bowl, cover, and let it rise for 1 hour or until doubled in size.
4. Punch down the dough and roll it out on a floured surface into a rectangle. Sprinkle the raisins and cheese evenly over the top.
5. Roll the dough tightly from the long side, pinch the seams to seal, and place in a greased loaf pan. Cover and let rise for another 30 minutes.
6. Preheat your oven to 375°F. Brush the top of the loaf with melted butter. Tip: This gives it that irresistible golden color.
7. Bake for 25-30 minutes until the top is golden brown and sounds hollow when tapped.

You’ll love the contrast of the crispy crust against the soft, cheesy interior. Try serving it warm with a drizzle of honey for an extra touch of sweetness.

Raisin Bread with Caramel Drizzle

Unbelievably easy and delicious, this raisin bread with caramel drizzle is the perfect treat for those cozy mornings or when you’re craving something sweet. You’ll love how the caramel adds a gooey, rich layer to the soft, raisin-studded bread.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1 cup raisins (soaked in warm water for 10 minutes to plump them up)
• 1/2 cup granulated sugar (because life’s too short for less sugar)
• 1/4 cup unsalted butter, melted (go for the good stuff)
• 1 large egg, room temperature (it blends better this way)
• 1 tsp vanilla extract (the real deal, not imitation)
• 1/2 cup milk (whole milk makes it richer)
• 1/2 cup caramel sauce, for drizzling (homemade or store-bought, no judgment here)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. A little butter goes a long way here.
2. In a large bowl, mix the flour and sugar. Whisking them together now means less mixing later.
3. Add the melted butter, egg, vanilla extract, and milk to the dry ingredients. Stir until just combined; overmixing leads to tough bread.
4. Fold in the plumped raisins gently. They’re the stars of the show, after all.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Evenness is key for uniform baking.
6. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Ovens vary, so start checking at 50 minutes.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Patience here prevents crumbling.
8. Drizzle the caramel sauce over the cooled bread. Go wild or keep it neat—your call.

Now, the bread is wonderfully moist with bursts of sweet raisins, and that caramel drizzle? It’s the cherry on top. Try serving it warm with a scoop of vanilla ice cream for an extra indulgent treat.

Spiced Rum Raisin Bread

Visions of cozy mornings and sweet, spiced aromas might just come to mind when you think of this Spiced Rum Raisin Bread. It’s the kind of treat that makes your kitchen smell like a bakery and your heart feel full.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1 cup raisins (soaked in 1/2 cup spiced rum overnight—trust me, it’s worth the wait)
• 1/2 cup granulated sugar (because life’s sweet enough, but not too sweet)
• 1/4 cup unsalted butter, melted (extra virgin olive oil is my go-to, but butter wins here)
• 1 large egg, room temperature (it blends better, promise)
• 1 tsp baking powder (the unsung hero of rise)
• 1/2 tsp cinnamon (for that warm, spicy kick)
• 1/4 tsp nutmeg (a little goes a long way)
• 1/2 cup whole milk (the richer, the better)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or line it with parchment paper for easy removal.
2. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and nutmeg. These dry ingredients are the foundation of your bread’s flavor.
3. Drain the raisins, reserving the rum. You’ll use this liquid gold later, so don’t toss it!
4. In another bowl, mix the melted butter, egg, and milk until smooth. Pour this into the dry ingredients, stirring just until combined. Overmixing is the enemy of tender bread.
5. Fold in the rum-soaked raisins gently. The dough will be thick, but that’s exactly what you want.
6. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This patience-testing step ensures it doesn’t fall apart.

After the final step, wrap up with 2–3 natural sentences about the texture, flavor, or a creative way to serve it — no generic conclusions. A slice of this bread is moist, packed with rum-infused raisins, and has just the right amount of spice. Try it toasted with a smear of butter or as the base for a decadent bread pudding.

Conclusion

Now that you’ve explored these 20 delicious raisin bread recipes, both sweet and savory, it’s clear there’s a perfect loaf for every taste and occasion. We hope you’re inspired to bake one (or more!) and would love to hear which recipes become your favorites. Don’t forget to share your creations and this article on Pinterest to spread the joy of homemade raisin bread. Happy baking!

Bella Bacinos