Vegan Cinnamon and Raisin Bread

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Vegan Cinnamon and Raisin Bread
Serves 12
I love eating bread. I like fresh bread, I love toast, I would take a bullet for the humble sandwich, and I am pretty much president of the sweetened bread fan club. This is the recipe for my Vegan Cinnamon and Raisin Bread, which is somewhere between a babka and a raisin loaf, and was developed with Naked Foods Newtown. I used their juicy raisins and cranberries, raw mixed nuts, bakers flour, cinnamon and coconut sugar, which made for a sweet, soft and easy to make bread. Feel free to experiment with different fillings, like vegan chocolate or berries!
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Prep Time
2 hr 35 min
Cook Time
25 min
Total Time
3 hr
Prep Time
2 hr 35 min
Cook Time
25 min
Total Time
3 hr
Ingredients
  1. 7g yeast
  2. 4 tbs caster sugar
  3. 250ml water
  4. 500g bakers flour
  5. 1/8 tsp salt
  6. 1/4 cup vegan butter
  7. 1/2 tbs coconut oil
  8. 1/4 cup coconut sugar
  9. 1/4 cup brown sugar
  10. 1 tbs cinnamon
  11. 2/3 cup raisins, cranberries or dried fruit of your choice
  12. 1/2 cup chopped raw nuts
Instructions
  1. Preheat oven to 160 degrees Celsius and grease a loaf or bundt
  2. Combine yeast, sugars and water in a jug and leave for 10 minutes, or until bubbles start to form
  3. Place flour and salt into the bowl of a stand mixer, and mix using the dough hook attachment for 10 seconds
  4. Slowly pour into yeast mixture and mix for approximately 7 minutes or until dough is smooth and elastic, adding more water as necessary
  5. Pour mixture into a well oiled bowl, cover with a tea towel, and leave to rise in a warm place for 1 hour
  6. Meanwhile, make bread filling by combining butter, oil, sugars and cinnamon in a saucepan, stirring over a low flame until butter is melted and sugar is dissolved
  7. Once dough has risen (it should have doubled in size), on a floured surface, roll it out to form a rectangular shape. It should be approximately 40cmx15cm)
  8. Pour sugar mixture over dough, leaving a 2cm space along the edge of the dough dry (don't use too much mixture, or it will squeeze out of the dough when you start rolling it)
  9. Sprinkle dried fruit and nuts onto dough
  10. Starting from the long side of the dough (40cm side), carefully roll the dough tightly until you reach the end, dabbing a little water on the final part of the dough to it all sticks together
  11. Once the dough is firmly secured, press down on the dough to stretch it a little. You can also pick up the ends and very lightly stretch it out. Once it is cut in half, it will be easier to twist if it's long
  12. Cut dough in half, and pull the un-cut ends together, so they are lined up next to each other
  13. Take the un-cut end of one half of the dough, and press it down to secure the braid
  14. Pick up one half of the dough, and place it over the other, as if braiding hair. Pick up the other half and repeat the action. You should have a twisted length of dough
  15. Place the dough in a greased rectangular cake tin (I use a large loaf tin, but a round cake tin would work too. Just wrap it around the edges until the ends meet), cover with a tea towel and leave in a warm place to proof for a final hour
  16. Place dough in the oven at approximately 170 degrees Celsius, and cook for approximately 25 minutes, or until the inside is cooked but still soft
  17. Top with icing sugar or whatever you like, and enjoy with vegan butter or jam!
Notes
  1. Check out the bulk foods available at Naked Foods, Newtown: nakedfoods.com.au
Sweetlancey http://sweetlancey.com/

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