Name: Cinnamon Raisin Challah Bread Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 3 h
Cuisine: Jewish/American
Ingredients: 3 grams active dry yeast (1 teaspoon); 120 grams water (1/2 cup); 20 grams liquid honey (1 tablespoon); 25 grams vegetable oil (2 tablespoons); 1 egg, separated (yolk and white); 250 grams all-purpose flour (2 cups); 4 grams ground cinnamon (1/2 tablespoon); 3 grams salt (1/2 teaspoon); 1/2 cup raisins; 2 tablespoons slivered almonds

Jump to Recipe· 4.2 from 42 reviews

If you’re on the hunt for a charming bread that’s as soft and pillowy as it is bursting with warm, spiced sweetness, you absolutely must try this Cinnamon Raisin Challah Bread Recipe. The tender braid of dough swirls with fragrant cinnamon and studded with plump raisins makes every slice a delightful experience. Whether it’s for a cozy breakfast, a delightful snack, or a sharing centerpiece at any gathering, this bread offers a perfect balance of texture and flavor that will leave you reaching for another slice. Trust me, once you bake this, it will quickly become a treasured favorite in your baking rotation.

Ingredients You’ll Need

The image shows nine glass bowls arranged on a white marbled surface. At the top center is a large bowl filled with white flour. Surrounding it are smaller bowls: to the left, a small bowl with white sugar; below that, a bowl with three raw yellow egg yolks; at the bottom center, a bowl with a white powder such as baking powder; below and slightly to the left, a bowl with some white salt; in the middle center, a bowl with a brownish wet mixture; to the right of that, a bowl with light brown granules; and at the bottom right, a bowl filled with yellow cooking oil. A woman's hand is not visible in this image. The bowls are clear glass and placed evenly on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

These ingredients are wonderfully straightforward, yet each plays a crucial role in crafting the taste, texture, and appearance that makes this Cinnamon Raisin Challah Bread Recipe truly special. From the golden honey to the fragrant cinnamon and plump raisins, every element works together like magic.

3 grams active dry yeast (1 teaspoon): The essential leavening agent that gives the bread its airy rise and fluffy texture.
120 grams water (1/2 cup): Provides moisture to activate the yeast and hydrate the dough perfectly.
20 grams liquid honey (1 tablespoon): Adds a natural sweetness and helps develop a beautiful golden crust.
25 grams vegetable oil (2 tablespoons): Keeps the bread soft and tender by locking in moisture.
1 egg, separated and divided: The yolk enriches the dough while the whites are used later to create a glossy, inviting finish.
250 grams all-purpose flour (2 cups): The sturdy foundation of the dough, providing structure and chewiness.
4 grams ground cinnamon (1/2 tablespoon): Infuses the dough with a warm, aromatic spice that complements the raisins beautifully.
3 grams salt (1/2 teaspoon): Enhances flavor and balances the sweetness while strengthening the dough.
1/2 cup raisins: Adds bursts of natural sweetness and texture surprises throughout the bread.
2 tablespoons slivered almonds (for topping): Offers a delicate crunch and lovely nutty aroma to finish off the loaf.

How to Make Cinnamon Raisin Challah Bread Recipe

Step 1: Prepare the Dough (first rise)

Start by dissolving the active dry yeast in warm water, then whisk in the honey, oil, and egg yolk. You’ll notice the mixture getting bubbly and fragrant — that’s the yeast waking up and ready to work its magic! Next, mix your flour, cinnamon, and salt together, then incorporate the wet ingredients. Knead this mixture on a clean surface for about five minutes until you have a smooth, elastic dough ball. Place it back in the bowl, lightly oil the surface to prevent drying, cover it with plastic wrap, and let it rise at room temperature for about one hour. The dough should double in size — a sure sign it’s perfectly proofed.

Step 2: Shape the Dough (second rise)

After the first rise, give the dough a firm punch down to deflate it completely. Now, knead in the raisins until evenly distributed — these little jewels add just the right sweetness in every bite. Roll the dough into a log shape and then divide it into three equal pieces. Each piece gets rolled into a long rope about an inch thick. Lay these ropes side by side on a lightly floured surface, pinch the tops together, and begin braiding by crossing the right strand over the middle, then the left over the middle, repeating this pattern all the way down. Seal the ends and tuck them under so they fit neatly into a greased 9×5-inch loaf pan. Cover once again and allow the dough to rise until nearly doubled—generally about 45 minutes depending on your room temperature.

Step 3: Bake the Bread

Preheat your oven to 375 degrees Fahrenheit. Brush the loaf with the reserved egg white to give it a glossy finish, and sprinkle the slivered almonds on top — these will toast delightfully during baking and add a beautiful crunch. Bake the challah for 30 minutes or until the almonds are golden and the loaf sounds hollow when tapped. Once baked, remove the bread from the oven and transfer the loaf pan to a wire rack, allowing it to cool completely before slicing. Patience here pays off with better texture and flavor!

How to Serve Cinnamon Raisin Challah Bread Recipe

The image shows a loaf of light brown bread with dark raisins inside, several slices cut and laid out on a white cloth over a wooden board. The top of the bread is covered with thin, toasted almond slices that are golden brown and scattered generously. The bread's inside looks soft and slightly crumbly, with raisins spread evenly. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To make your Cinnamon Raisin Challah Bread look as wonderful as it tastes, a light dusting of powdered sugar or a drizzle of honey right before serving can add an elegant finishing touch. You can also spread some whipped butter or cream cheese to balance the spice and sweetness beautifully.

Side Dishes

This bread pairs wonderfully with creamy soups like butternut squash or spiced carrot soup, enhancing both flavors. It’s also fantastic with fresh fruit preserves or alongside a warm bowl of cinnamon-spiced porridge for a complete breakfast treat.

Creative Ways to Present

For an impressive brunch or holiday table, slice the challah thick and use it as a base for French toast or bread pudding — the cinnamon and raisins shine through beautifully in both. You could even cube the bread and skewer it with a little cheese and fruit for delightful hors d’oeuvres that showcase the bread’s rich flavor.

Make Ahead and Storage

Storing Leftovers

If you have any leftover Cinnamon Raisin Challah Bread, don’t worry — it stays fresh for a couple of days when wrapped tightly in plastic wrap or stored in an airtight container at room temperature. This keeps it soft and prevents it from drying out.

Freezing

To keep your challah fresh longer, wrap it well in plastic wrap and then place it in a freezer bag before freezing. When properly wrapped, it can stay fresh for up to three months. Just make sure to freeze it after it’s fully cooled to preserve the texture.

Reheating

When you’re ready to enjoy your frozen challah, thaw it overnight at room temperature, then warm slices gently in the toaster or oven at 350 degrees Fahrenheit for a few minutes until soft and fragrant. This will revive that fresh-baked feeling immediately.

FAQs

Can I substitute raisins with other dried fruit?

Absolutely! Dried cranberries, chopped dried apricots, or even dried cherries work wonderfully in this recipe. Just make sure to roughly chop larger fruits and distribute them evenly in the dough.

Is it necessary to braid the dough? What if I don’t know how?

The braiding gives the challah its classic look and helps with even baking, but if braiding feels intimidating, you can shape the dough into a simple round or oval loaf instead. It will still taste delicious.

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour, but keep in mind it may make the bread a bit denser. Consider starting with half whole wheat and half all-purpose flour for a nice balance.

Why do I need to use egg white for brushing? Can I use egg yolk?

Egg white creates a shiny finish without darkening the crust too much, which is ideal for soft challah. Egg yolk tends to brown quicker and give a deeper golden color but can also make the crust slightly tougher.

Can I make the dough in a stand mixer?

Definitely! Using a stand mixer with a dough hook makes kneading easier and faster. Just mix on medium speed until the dough is smooth and elastic, about 5-7 minutes.

Final Thoughts

Now that you have this wonderful Cinnamon Raisin Challah Bread Recipe in your baking arsenal, I encourage you to give it a try. It’s not only a comforting homemade treat but also a beautiful way to bring warm, inviting aromas and flavors into your home. With a little patience and love, you’ll be rewarded with loaf after loaf of tender, fragrant bread that’s perfect for sharing with family and friends. Enjoy the baking journey and all the delicious moments that follow!

Cinnamon Raisin Challah Bread Recipe

Ingredients You’ll Need