Food, Recipes

Vegan Bread Recipes: Almond Cinnamon Raisin Bread

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Cafe-style Vegan Cinnamon Raisin Bread

Cafe-style Vegan Cinnamon Raisin Bread

My boyfriend and I have two favorite brunch places in this city of brunch. One is Community on Broadway right by Columbia on Morningside Heights (superior vegan burger; less stellar tofu scramble) and the other is Spring Natural on the Upper West Side (superior tofu scramble; less exemplary vegan burger). At Spring Natural, they give you these delicious house-baked breads while you wait: often they’re some variation of whole wheat bread with a light crust and moist, soft, warm interior with just a hint of sweetness, that goes equally well with a dip in good olive oil or a spread of jam. (You see where I’m going with this?) Often we finish the bread basket with embarrassing speed. (When I go with Jen, our features editor, I try not to ask for the second bread basket for decorum’s sake).

So when I was invited to participate in the Virtual Vegan Potluck, and was assigned “Bread,” I was drawn to make my own restaurant-style vegan cinnamon raisin bread. I mostly bake quick breads that use baking powder/baking soda and have more sweet, cake-like tendency. This time though, I wanted something that could accompany dinner–or be toasted with vegan butter and jam for breakfast the next day. Having almost no yeast bread making experience, however, my first attempt was not successful (that will become a bread pudding recipe soon! Stay tuned). But I tweaked the recipe and the second time around, voila! I had it! This was the moist, savory/sweet and delightfully yeasty bread I was looking for…mmm just out of the oven, spread with some vegan butter and Bonne Maman, it was soo yummy!

I added my own addition of almonds, which adds a wonderful crunchy contrast to the fluffy, soft interior. This makes for a lightly sweet and not very heavily spiced bread–if you want it to have more distinct, dessert-like sweetness like most cinnamon breads, feel free to add 2 more tbsp sugar.

Cafe-style Vegan Cinnamon Raisin Bread

Cafe-style Vegan Cinnamon Raisin Bread

Vegan Almond Cinnamon Raisin Bread

1 loaf

2 1/2 cups whole wheat flour (also may sub 1/2 the amount with regular all purpose)

2 tbsp olive oil

2 tbsp brown sugar plus more for yeast

3/4 cup raisins

3/4 cup non dairy milk

3/4 cup warm water

1 packet yeast

1/3-1/2 cup almonds, crushed or slivered (I just pulsed whole raw almonds)

1/2 tsp salt

1 tbsp cinnamon

1. Place 3/4 warm water (think hot bathwater–not scalding, but not lukewarm either) in a small bowl. Add about a teaspoon of sugar. Add the yeast packet and place in a warm place for it to activate. It will start to bubble up almost immediately and in about 10 minutes, you’ll see it thicken and froth up. If it doesn’t show any signs of life, discard and start over.

2. Meanwhile, in a large mixing bowl, add 2 cups of the flour, sugar, raisins, almonds, and salt. Add in oil, non dairy milk, and yeast water. Use a wooden spoon to stir the mixture–it will be very liquid-y. Keep churning until it starts to bind together. Add in the remaining 1/2 cup of flour as you keep churning and creating a sort of wet dough.

3. Knead the dough for about 7-10 minutes. Cover and place in a warm place for about an hour.

4. After rising, add the cinnamon and knead the dough second time. Kneading should be easier this time as the dough is more elastic and less sticky. Cover and let sit for another 1/2 hour. In the meantime, heat oven to 375 degrees F.

5. Cover a baking tray with parchment paper. Shape the dough into a loaf shape and place on the tray. Bake for 30 minutes–the crust should be nice and golden brown. Pick up the loaf and tap in at the bottom–if you hear a sort of hollow sound it’s fully cooked. Bon appetit!

And now, get ready for another great vegan recipe on Virtual Vegan Potluck, Curried Pumpkin Peanut Soup by Dianne over at Chic Vegan!! (Oh la la!) 

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Go see Holiday Fruit Crown Bread on Vegan Lovlie!

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Curried Peanut Pumpkin Soup on Chic Vegan!

Vegan Cinnamon Raisin Bread Recipe

More vegan bread recipes: The Best Chocolate Chip Banana Bread

Mom’s Vegan Pumpkin Raisin Bread

Cinnamon Apple Date Raisin Bread

Hearty Almond Banana Oat Bread

 

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Photo: Peaceful Dumpling

Juhea Kim
Originally from Portland, Oregon, Juhea now lives in NYC with her Oreo cookie cat, Zeus. When she is not writing, she enjoys running in Central Park, yoga, and teaching Barre classes. Follow Juhea on Instagram @peacefuldumpling, Google+ and Pinterest.
Juhea Kim

@peacedumpling

Peaceful, Inspired Living. Our goal is to spread peace, in body, mind, and soul. Editor-in-chief Juhea Kim. #vegan #wellness #naturalbeauty #yoga #fitness
Oil-Free Oven-Baked Shoestring Fries https://t.co/WjSCCuaylR via @peacedumpling - 1 day ago
  • You can’t go wrong with raisin and cinnamon! These are certainly my kind of breakfast bread. 🙂

    • Juhea Kim

      Mine too!! And I love how this one isn’t overly sweet like some “almost-cake” breads. wholesomely sweet and good for bfast 🙂

  • Love the look of this bread! Please can you add a link to the blog before you, http://www.veganlovlie.com/2014/12/virtual-vegan-potluck-december-2014.html

    Thank you, Poppy.

    • Juhea Kim

      Hi Poppy, just did! Sorry I didn’t really fully grasp how this works. Now I know!

      • No worries! Thank you for updating the links 🙂

  • I love cinnamon raisin bread, and this look wonderful!

    • Juhea Kim

      Thanks Megan! It was wonderful especially just out of the oven. I ate waay too much of it 😀

  • Classic combination of yumminess! Thanks so much for sharing it with us at the Potluck!

  • Vedged Out

    I love cinnamon raisin bread! What a treat! And congratulations getting it right on the second try, making yeast breads is definitely a practice makes perfect thing!

  • Cinnamon raisin is such a classic! And I love that you kept it all whole grain. Happy Virtual Vegan Potluck!! 🙂

  • Becky Striepe

    Ooh yum! I love a good slice of raisin bread. Happy VVP!

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