Reviewed: Oct. 7, 2009

I will agree with some other reviewers that this is dry for raisin bread. It was tasty, though and I was greatly disappointed to find that the second loaf I had tucked away for a few days to give to a family member had collapsed on itself. The first loaf was great, but the second became a brick in just a few days. It doesn't keep well.

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Kenotia

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Reviewed: Jun. 20, 2009

Turned out perfectly on the very first attempt! The only changes I made were to add cinnamon (about 3 tablespoons) to the dough before kneading and I added about 2 more tablespoons to the middle. Didn't use the glaze because we'll be popping slices into the toaster (assuming there's any left after tonight!)

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VioletU

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Reviewed: Apr. 16, 2009

made this recipe and got lots of raves. used about 2x cinnamon and a bit more raisins. did not use the glaze.

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lucyt

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Reviewed: Mar. 2, 2009

Excellent recipe! Taste great.

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acooper415

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Reviewed: Feb. 16, 2009

Yum! We loved this bread it turned out so good. Made 2 loaves so we kept one and took the other to my parents house. Let me tell you this bread did not last long at all. So Good, will be making this many more times. However I did have a problem with it getting done in the middle could have been my oven?

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southerncook

Cooking Level: Intermediate

Home Town: Crossville, Tennessee, USA

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Reviewed: Feb. 1, 2009

This was delicious!

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Erin M

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Reviewed: Jan. 29, 2009

All I can say is another outstanding recipe from All Recipe. I have never made Cinnamon Raisin Bread by hand. I use to do it when I had a bread machine. We no longer have a machine. This was so easy to do. I did cheat a bit and us my stand up Kitchen Aid Mixer. I used all the flour it called for but added less then a 1/4 c. more. I put it out on counter and kneeded it more & it was so easy to work with. I must say that the rising was wonderful. May I say to those that say it does not rise correct. You may want to make sure that your bowl you put it into to rise is large enough. I had discovered this quite awhile ago when doughs were not large enough. The only othere thing I did different was not put on the glaze. This is great toasted & not toasted & freezes wonderful. Thank you for the recipe & the chalange! I will make this again very soon. Love it. Happy cooking!! Nana

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nana

Cooking Level: Intermediate

Home Town: Belmont, Massachusetts, USA

Living In: Chatham, Massachusetts, USA

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Reviewed: Jan. 5, 2009

I followed the directions exactly (except for adding the glaze) and though the bread was delicious! I was worried that it might be a little too dry, but my fears were unfounded. I loved this bread and can't wait to make another batch.

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Ashley H

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Reviewed: Nov. 16, 2008

I was a little let down by this recipe. I followed the suggestion from other comments, and added an egg and extra cinnamon.... well, the dough was way too sticky to roll it like a jelly roll, and as a result, the extra cinnamon wasnt exactly swirled throughout the bread. Also, since the dough was so sticky, I couldn't knead it as well, so it did not rise as much as my breads usually do. I was going to add more flour, but so many reviews said it would be too dry if I kept the proportion of the recipe. It did, however, still taste good... I just can't put it in the toaster.

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peanut

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Reviewed: Nov. 9, 2008

This is awesome.. only thing I did different was add brown sugar to the cinnamon mixture and added more cinnamon. Eating a piece toasted as I type. YUMMM a keeper for sure!

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Roxc

Cooking Level: Expert

Living In: New Gloucester, Maine, USA

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Reviewed: Aug. 31, 2008

Although I have used many recipes from this site, I have never before left a review. But this recipe is worth rating. My family absolutely loves it!! I didn't even change anything in the recipe either.

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CMPTRMN7

Cooking Level: Expert

Living In: Miami Gardens, Florida, USA

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Reviewed: Jun. 5, 2008

We made this the other day and cut the loaf into 1 inch thick slices and made french toast. The kids loved it and want it again.

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kcpjstokes

Cooking Level: Expert

Living In: Phoenix, Arizona, USA

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Reviewed: May 1, 2008

This was a very hearty cinnamon/raisin bread. I used regular and golden raisens, doubled the cinnamon and added and egg as suggested. The two loaves didn't last very long since everyone was having it toasted for breakfast or eating it for desert!

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seaweasel

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: York, Pennsylvania, USA

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Reviewed: Feb. 19, 2008

very good! i added one egg to make it less dry and it worked great. great recipe!

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jennifer

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Reviewed: Dec. 30, 2007

Dry for raisin bread.

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freesialea

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Reviewed: Dec. 12, 2007

Very good, only thing is it didnt rise well on the second rising. but it still was great!

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Heidi

Cooking Level: Intermediate

Living In: Bangor, Maine, USA

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Reviewed: Dec. 11, 2007

i loved it.. it was easy to follow.. great taste and the nice smell was wonderfull.. Thanks a bunch.. Jen

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Jennifer

Cooking Level: Expert

Home Town: Pennsville, New Jersey, USA

Living In: Kailua, Hawaii, USA

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Reviewed: Sep. 12, 2007

absolutly wonderful,i was kinda reserved on the cinnamon and sugar but next time i will definatly cake it on. thank you for posting a bread recipe that is not a bread machine recipe. there is always something special about doing it all yourself.

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amie

Cooking Level: Intermediate

Home Town: Morton, Washington, USA

Living In: Heidelberg, Baden-Württemberg, Germany

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Reviewed: May 22, 2007

I think both wirworm and dlr has misread the recipe unless it was changed afterwards. It says 1/3 cup sugar under 2 cup warm milk and it also says 1/2 cup sugar under 1 tbsp ground cinnamon.

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lilyumestar

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Reviewed: Mar. 9, 2007

Ingredients list calls for 1/3 cup of sugar divided, but the instructions call for 1/3 cup to be added to dough initially... then later it reads 'Remaining sugar'. What remaining sugar?? Secondly, the 'ready in' time is VERY wrong. The first rise for the dough takes over an hour by the recipe's own admission. Closer to three hours on this one.

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Wormwood

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