ICE CREAM CINNAMON RAISIN BREAD
I found this fun and easy recipe from a magazine, and thought I would share it here. You can try it with any of your favorite ice cream, but the recipe does not recommend low-fat ice cream. Enjoy!
Provided by Chef Chino
Categories Quick Breads
Time 45m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Stir together all ingredients until flour is moistened.
- Spoon the batter into a lightly greased and floured mini loaf pan.
- Bake at 350 degrees for about 40 to 45 minutes, or until wooden pick inserted in center of bread comes out clean.
- Remove from pan and cool on a wire rack for about 5 minutes before cutting.
Nutrition Facts : Calories 243.5, Fat 5.6, SaturatedFat 3.3, Cholesterol 20.9, Sodium 436.4, Carbohydrate 44.3, Fiber 1.8, Sugar 17.3, Protein 5.1
CINNAMON RAISIN ICE CREAM BREAD RECIPE RECIPE - (4.5/5)
Provided by HotDishHomemaker
Number Of Ingredients 6
Steps:
- 1. Preheat the oven to 350 degrees. 2. Spray a standard size loaf pan with cooking spray, set aside. 3. Add the Ice Cream to a large mixing bowl. Ice Cream should be soft and creamy, but not runny. If it isn't soft enough, set the mixing bowl on top of the warm stove for a few minutes. 4. Next slowly add the Self Rising Flour and 1/2 Tablespoon of Cinnamon to the Ice Cream and stir well with a wooden spoon. 5. Next fold in the Raisins. Don't over stir at this step or your Bread will not rise as much. Even though it is a more dense Bread, you don't want to over work the dough. 6. Spoon the Dough into the prepared pan then spread it out evenly. Sprinkle the top with 1 Teaspoon Cinnamon and the Sugar then Pop it in the preheated oven and set the timer for 30 minutes. All ovens cook differently so it may take an additional 15 minutes for the Bread to be done. Insert a toothpick in the center of the loaf, if it comes out clean, your bread is done. 7. Remove the Bread from the oven and let it cool for about 10 minutes in the pan, then transfer the loaf to a cooling rack. 8. Once the Bread has cooled, slice and serve! Make an extra loaf to put in the freezer. Enjoy! Recipe by: Hot Dish Homemaker
RAISIN CINNAMON BREAD
Here's my version of the time-honored cinnamon swirl bread. Confectioners' sugar icing makes it even more special. The recipe makes two loaves, perfect for sharing with the neighbors. -Deanna Patterson, Greenville, Texas
Provided by Taste of Home
Time 55m
Yield 2 loaves (16 slices each).
Number Of Ingredients 13
Steps:
- In a large bowl, dissolve yeast in warm water. Add milk, 1/3 cup sugar, oil, salt and 2 cups flour. Beat until smooth. Add raisins and enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. , Punch dough down. On a lightly floured surface, divide in half. Roll each into a 15x7-in. rectangle. Combine cinnamon and remaining sugar; sprinkle over dough. Sprinkle with water. Starting with a short side, roll up tightly, jelly-roll style. Pinch seams and ends to seal. Place, seam side down, in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 1 hour. , Preheat oven to 350°. Bake 30-35 minutes or until golden brown. Remove from pans to wire racks to cool completely. Combine glaze ingredients; drizzle over warm loaves.
Nutrition Facts : Calories 162 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 157mg sodium, Carbohydrate 32g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
CINNAMON RAISIN SWIRL BREAD
You can use any white bread recipe to make any swirl breads listed below. The cinnamon raisin version is a classic, inspired by a recipe from James Beard. The sherry gives an unusual complexity to the sweet raisins and brown sugar, and most of the alcohol is cooked off while the mixture simmers. Feel free to use apple cider instead. This recipe makes two loaves, one to eat right away, preferably warm from the oven, or toasted and buttered the next day. Freeze the other loaf and use it to make what is arguably the best French toast imaginable.
Provided by Melissa Clark
Categories breakfast, brunch, lunch, breads
Time 4h15m
Yield 2 loaves
Number Of Ingredients 13
Steps:
- Make the dough: In a large electric mixer bowl, dissolve yeast in 1/4 cup warm milk. Add the remaining warm milk, the sugar, the salt, the butter and the eggs. Add 5 cups flour and mix with paddle attachment until smooth, about 2 minutes. Switch to hook attachment and knead on low speed, adding more flour if necessary until dough is stiff and slightly tacky, about 10 minutes.
- Grease a large bowl with butter and turn dough out into the bowl. Flip dough over so greased side is up, cover with plastic wrap or a kitchen towel and set in a warm, draft-free spot until doubled in size, about 11/2 to 2 hours. Generously butter two 9-x-5 loaf pans.
- Meanwhile, make the filling: In a small pot, bring sherry to a low boil and simmer until reduced by half, about 8 to 10 minutes. Add raisins, cover and let sit until needed for filling.
- When dough has doubled in size, turn dough out onto floured surface and knead for 3 minutes. Return to greased bowl, cover and let rise again for 30 minutes.
- Press down dough with your hand to expel the air. Divide dough in half and roll one half into a 16-x-8-inch rectangle. Brush with some of the melted butter. Drain raisins and mix with sugar and cinnamon; scatter half of the mixture over the dough and, starting with the shorter side, roll up tightly into an 8-inch log, tucking the ends under. Place roll seam-side down in a loaf pan and brush top with melted butter; dust with cinnamon sugar if desired. Repeat with second dough half.
- Cover and let rise until dough is just above the tops of pans, 45 minutes to 1 hour.
- Meanwhile, heat oven to 400 degrees. Bake bread for 10 minutes, then reduce heat to 350 degrees and bake for an additional 20 to 30 minutes, or until loaves sound hollow when tapped, the tops are brown and the internal temperatures are 200 degrees. Remove loaves from pans and let cool on wire racks.
Nutrition Facts : @context http, Calories 301, UnsaturatedFat 2 grams, Carbohydrate 54 grams, Fat 7 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 245 milligrams, Sugar 20 grams, TransFat 0 grams
CINNAMON RAISIN BREAD I
This was my dad's recipe. A yummy moist bread loaded with raisins and cinnamon. The best raisin cinnamon bread I've ever had! Great plain, toasted, or with a light glaze of buttercream frosting!
Provided by Faye Salisbury
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 3h20m
Yield 36
Number Of Ingredients 13
Steps:
- Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
- Dissolve yeast in warm water, and set aside until yeast is frothy. Mix in eggs, sugar, butter or margarine, salt, and raisins. Stir in cooled milk. Add the flour gradually to make a stiff dough.
- Knead dough on a lightly floured surface for a few minutes. Place in a large, greased, mixing bowl, and turn to grease the surface of the dough. Cover with a damp cloth. Allow to rise until doubled.
- Roll out on a lightly floured surface into a large rectangle 1/2 inch thick. Moisten dough with 2 tablespoons milk. Mix together 3/4 cup sugar and 2 tablespoons cinnamon, and sprinkle mixture on top of the moistened dough. Roll up tightly; the roll should be about 3 inches in diameter. Cut into thirds, and tuck under ends. Place loaves into well greased 9 x 5 inch pans. Lightly grease tops of loaves. Let rise again for 1 hour.
- Bake at 350 degrees F (175 degrees C) for 45 minutes, or until loaves are lightly browned and sound hollow when knocked. Remove loaves from pans, and brush with melted butter or margarine. Let cool before slicing.
Nutrition Facts : Calories 181.8 calories, Carbohydrate 32.4 g, Cholesterol 18.1 mg, Fat 4.1 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 1.2 g, Sodium 114.9 mg, Sugar 10 g
CINNAMON RAISIN BREAD
I just had this passed on to me, i haven't tried it yet, but it sounds so easy to make.Will give it a shot tonight. I put the servings as 24 as it makes 2 loafs, about 12 slices each.
Provided by sherri H
Categories Breads
Time 1h10m
Yield 2 loafs, 24 serving(s)
Number Of Ingredients 9
Steps:
- In large bowl combine flour,soda and salt.
- In mixing bowl beat 1-1/2 cups sugar and oil, beat in eggs and buttermilk untill combined.
- Stir into dry ingredients just untill moistened.
- Fold in raisins.
- Combine cinnamon and remaining sugar-set aside.
- Spoon 1/2 the batter into 2 greased loaf pans, sprikle with 1/2 of the reserved cinnamon-sugar.Repeat layers.
- Cut through batter with knife to swirl.
- Bake at 350 for 55-60 min or untill toothpick in center coes out clean.
- Cool in pans 10 min before removing to wire racks.
Nutrition Facts : Calories 204.4, Fat 5.3, SaturatedFat 0.9, Cholesterol 16.3, Sodium 230.1, Carbohydrate 36.2, Fiber 0.8, Sugar 19.5, Protein 3.5
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