National Cinnamon Raisin Bread Day
It’s got cinnamon. It’s got raisins. It’s got sweet, bready goodness. That’s right, try out your own cinnamon raisin bread recipe and impress your friends and family.
Bread has been around since the beginning of civilizations, and the addition of various ingredients helped form cinnamon raisin bread as a tasty treat for people to enjoy.
But what made this bread so special and popular?
If you want to know how cinnamon-raisin bread day started, then read more here to learn about its history and how you can make your very own special kind of raisin bread to celebrate this national holiday.
How to Celebrate National Cinnamon Raisin Bread Day
Here’s an awesome recipe you can follow to make your own raisin bread to celebrate this awesome holiday.
In a large bowl, dissolve two packets of yeast in two cups of warm water. Add 1/2 cup sugar, 1/4 cup of canola oil, two teaspoons of salt, two eggs, and 4 cups flour to the water once the yeast is activated. Beat until smooth and until it becomes dough.
Then knead the dough until smooth and elastic, about 6-8 minutes. Place in a greased bowl, cover and let rise in a warm place or until doubled about 1 hour.
Then punch the dough down. Split the dough in half and knead 1/2 cup raisins into each. Once you make a loaf out of the pieces of dough, combine cinnamon and remaining sugar and sprinkle the mixture on top of the dough.
If you want to try and get fancy with it, roll up the dough and pinch it at the seams. Place, seam side down, in two greased loaf pans.
Cover and let rise one more time until doubled, about 30 minutes. When you’re ready, preheat oven to 375°. Brush with oil.
Bake 45-50 minutes or until golden brown. Remove from pans to wire racks to cool. If you like this recipe, then share this holiday on your
History of National Cinnamon Raisin Bread Day
Cinnamon-raisin bread has a long history in the making. Its predecessors include stollen, a German fruit bread with spices and candied fruits, kulich, a tall Easter bread served in the Russian and Slavic regions, and panettone, a tall raisin-filled fruit cake made in Italy.
All of these fruit bread is served during the Christmas season and since then it has spread to places such as England and helped the idea of a raisin-filled cinnamon bread grow in popularity.
Soon it became a house staple in parts of England and the colonies, and as it spread, made its way into American homes as a staple part of people’s breakfast.
However, one big rumor has since changed the origins of this sweet and delightful bread, all thanks to Henry David Thoreau.
It is believed that the rumor started by Concord housewives because they were delighted by Thoreau’s antics.
This rumor was perpetuated by a 1943 article in the Ladies Home Journal, that deemed the culinary invention as Thoreau’s.
This, however, was later disproved by Biographer Walter Harding, who corrected the rumor in the Thoreau Society Bulletin and stated that raisin bread, or plum cake at the time, occurred during the Elizabethan era.
National Cinnamon Raisin Bread Day FAQs
Did ancient civilizations eat a version of cinnamon raisin bread?
Yes! The ancient Egyptians baked honey-sweetened bread with dried fruits, similar to today’s cinnamon raisin bread.
Romans also enjoyed spiced bread with raisins, believing it provided energy and strength. These early versions show how long people have loved the combination of sweet bread and dried fruit.
Why do some people think Henry David Thoreau invented raisin bread?
A popular myth claims that Thoreau created raisin bread because he once wrote about it in his journals.
However, raisin bread recipes existed long before his time. Some historians believe this misconception spread because he admired simple foods and mentioned them often.
What is the most unusual way cinnamon raisin bread has been used?
Some bakers turn cinnamon raisin bread into croutons for salads or soups.
Others use it as a bun for grilled cheese or breakfast sandwiches. The combination of sweet, spiced bread with savory ingredients creates a surprising but delicious flavor contrast.
Has cinnamon raisin bread ever caused a food controversy?
Yes! Some traditional bread lovers argue that raisins don’t belong in bread at all. In fact, some European bakeries refuse to add raisins, considering them an unnecessary distraction from classic loaves.
What is the science behind the comforting smell of cinnamon raisin bread?
Cinnamon contains cinnamaldehyde, a compound that triggers warm and happy feelings in the brain.
When baked, the scent spreads quickly because of its light molecular structure. This is why the smell of cinnamon bread often makes people feel nostalgic or hungry.
Is there a world record for the largest cinnamon raisin bread?
A bakery in Canada once baked a massive loaf weighing over 300 pounds!
It took multiple bakers and a custom-built oven to cook it properly. The giant bread was sliced up and served at a local festival.
Do people ever eat cinnamon raisin bread in unexpected ways?
In parts of the Caribbean, people soak it in coconut milk and fry it for a crispy, sweet treat.
Some cultures even use it in pudding recipes, letting the cinnamon and raisins add natural sweetness. It’s a versatile bread that adapts to different cuisines.
What is the best way to keep cinnamon raisin bread fresh?
Storing it in a paper bag keeps the crust crisp while preventing it from drying out too fast.
Some people swear by freezing slices and toasting them later to keep the flavors intact. Avoid sealing it in plastic unless you want a softer, chewier texture.
Are there any unusual historical beliefs about raisins in bread?
In medieval England, people believed eating bread with raisins could improve memory and sharpen the mind.
Some even thought raisins had medicinal properties and could cure digestive issues. These beliefs may have contributed to the popularity of fruit-filled breads.
How do bakers ensure raisins don’t sink to the bottom of the bread?
Coating raisins in flour before mixing them into the dough helps keep them evenly distributed.
Some bakers also soak them beforehand to make them plumper and juicier. These tricks prevent dry, uneven bread and ensure every slice has a perfect balance of fruit and spice.
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