Low Sodium Cinnamon Raisin Bread
Indulge in the comforting flavors of homemade *Low Sodium Cinnamon Raisin Bread*, a heart-healthy twist on a beloved classic. This soft, golden loaf is packed with sweet bursts of raisins and subtly spiced with fragrant cinnamon, delivering all the warmth and deliciousness you crave with significantly less sodium. Made with pantry staples like all-purpose flour, sugar, and unsalted butter, this recipe is easy-to-follow and perfect for bakers of all skill levels. The dough comes together beautifully with a light knead, and the double rise ensures an airy, tender texture. Ideal for breakfast, brunch, or a wholesome snack, this bread is best enjoyed fresh out of the oven or toasted with a smear of butter. Whether you’re cutting back on sodium or simply looking to elevate your homemade bread game, this low-sodium cinnamon raisin bread will be a family favorite in no time!
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 1.5 teaspoons Ground cinnamon
- 1 cup Raisins
- 2.25 teaspoons Active dry yeast
- 0.25 cup Sugar
- 1.25 cups Warm water
- 3 tablespoons Unsalted butter, melted
- 1 large Egg
- 1 tablespoon Unsalted butter, softened
- 1 teaspoon Vanilla extract
Instructions
In a large mixing bowl, combine 1 cup of warm water with the sugar and yeast. Stir gently to dissolve, and let it sit for about 5 minutes until it becomes frothy.
Once the yeast mixture is frothy, add in the melted unsalted butter, vanilla extract, and the egg. Mix well.
In another bowl, combine the all-purpose flour and ground cinnamon.
Gradually add the flour mixture into the wet ingredients, mixing as you go, until a soft dough forms.
Add the raisins and knead them into the dough until they are evenly distributed. Knead the dough on a floured surface for about 5-7 minutes until it is smooth and elastic.
Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it has doubled in size.
Preheat your oven to 350°F (175°C).
Once the dough has risen, punch it down to release the air and shape it into a loaf.
Place the dough into a greased 9x5 inch loaf pan, cover it again with the towel, and let it rise for another 30 minutes.
After the second rise, brush the top of the loaf with the softened unsalted butter.
Bake in the preheated oven for 30-35 minutes or until the top is golden brown and the bread sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2757 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.9 g | 76% | |
| Saturated Fat | 32.0 g | 160% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 344 mg | 114% | |
| Sodium | 168 mg | 7% | |
| Total Carbohydrate | 504.2 g | 183% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 155.9 g | ||
| Protein | 58.6 g | 117% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 236 mg | 18% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 1893 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
