Vegan Cinnamon and Raisin Bread

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!


  • 7g yeast
  • 4 tbs caster sugar
  • 250ml water
  • 500g bakers flour
  • 1/8 tsp salt
  • 1/4 cup vegan butter
  • 1/2 tbs coconut oil
  • 1/4 cup coconut sugar
  • 1/4 cup brown sugar
  • 1 tbs cinnamon
  • 2/3 cup raisins, cranberries or dried fruit of your choice
  • 1/2 cup chopped raw nuts


  • Preheat oven to 160 degrees Celsius and grease a loaf or bundt
  • Combine yeast, sugars and water in a jug and leave for 10 minutes, or until bubbles start to form
  • Place flour and salt into the bowl of a stand mixer, and mix using the dough hook attachment for 10 seconds
  • Slowly pour into yeast mixture and mix for approximately 7 minutes or until dough is smooth and elastic, adding more water as necessary
  • Pour mixture into a well oiled bowl, cover with a tea towel, and leave to rise in a warm place for 1 hour
  • 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
  • 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)
  • 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)
  • Sprinkle dried fruit and nuts onto dough
  • 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
  • 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
  • Cut dough in half, and pull the un-cut ends together, so they are lined up next to each other
  • Take the un-cut end of one half of the dough, and press it down to secure the braid
  • 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
  • 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
  • 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
  • Top with icing sugar or whatever you like, and enjoy with vegan butter or jam!


  • Check out the bulk foods available at Naked Foods, Newtown:

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