Save This protein cinnamon raisin bread brings a nourishing update to an old favorite. It is tender and slightly sweet with a cinnamon swirl and plump raisins throughout. Whether you are looking for a satisfying breakfast or an energy-boosting snack, this loaf fits right in & no compromise on comfort, just extra wholesome goodness in every slice.
I first made this bread for a little boost before a Saturday hike. Now my family requests it for quick breakfasts since it always disappears fast.
Ingredients
- Whole wheat flour: offers hearty texture and gentle sweetness choose finely milled for best crumb
- Whey protein powder: gives each slice a serious protein boost use unflavored or vanilla for a hint of warmth
- Light brown sugar: offers gentle molasses-like sweetness for depth
- Ground cinnamon: gently perfumes each bite opt for fresh spice for the best flavor
- Baking powder and baking soda: help the loaf rise for a soft crumb check freshness for best lift
- Salt: balances sweetness and brings the flavors together use fine sea salt
- Raisins: add juicy pockets of natural sweetness choose plump golden or regular raisins
- Unsweetened almond milk: keeps the loaf moist without adding much fat
- Greek yogurt: makes the bread tender and adds more protein
- Eggs: bind everything and give richness farm fresh make a difference
- Coconut oil or unsalted butter: brings tenderness use whichever you have
- Vanilla extract: gives warm aroma and rounds out the flavors pure extract is best
Instructions
- Preheat and Prepare the Pan:
- Set your oven to 350°F or 175°C. Grease a nine by five inch loaf pan or line it with parchment so the bread pops out easily.
- Mix the Dry Ingredients:
- In a large bowl, whisk together whole wheat flour, protein powder, brown sugar, cinnamon, baking powder, baking soda, and salt. Sprinkle in the raisins so they get evenly coated and do not sink in the batter.
- Mix the Wet Ingredients:
- In a medium bowl, whisk together the almond milk, Greek yogurt, eggs, melted coconut oil, and vanilla extract until totally smooth and creamy.
- Combine Wet and Dry:
- Pour wet ingredients over dry ingredients. Gently stir with a spatula just until you see no streaks of flour. The batter will be thick and a few lumps are fine. Take care not to overmix or the bread can get tough.
- Fill the Pan and Smooth:
- Spoon the batter into your prepared loaf pan. Use a silicone spatula or back of a spoon to smooth the top so it bakes evenly.
- Bake:
- Place pan on the center oven rack. Bake for thirty to thirty five minutes. A toothpick inserted near the center should come out clean or with only a few moist crumbs.
- Cool:
- Let the bread cool in the pan for ten minutes. Run a butter knife around the edges then carefully turn out onto a wire rack. Let it cool fully before slicing so you get neat, tender pieces.
Save One of my favorite ingredients here is cinnamon. It reminds me of cozy mornings when the spicy smell drifts through the house. Even my picky eater loves this bread and claims the raisins are the best surprise in every bite.
Storage Tips
Once cooled, slice the bread and transfer to an airtight container. It keeps at room temperature for two to three days and in the fridge for about a week. For longer storage, freeze individual slices with parchment between them and toast from frozen for instant breakfast.
Ingredient Substitutions
You can swap the raisins for dried cranberries, chopped dates, or even chocolate chips for a treat. Use dairy milk instead of almond milk for a richer loaf or replace Greek yogurt with sour cream if you have it on hand. Any mild flavored oil works in place of coconut oil.
Serving Suggestions
This bread shines toasted with a smear of almond or peanut butter for bonus protein. It is lovely plain with butter or topped with sliced banana. Try it as a base for healthy French toast on weekends or tuck slices into lunchboxes for an afternoon boost.
Cultural and Historical Context
Cinnamon raisin bread has classic American roots with hugs from European spice breads. It became a breakfast table standby during the twentieth century for its gentle sweetness and nostalgic aroma. This updated version respects tradition but offers an extra dose of nutrition for modern appetites.
Seasonal Adaptations
Add chopped apples or pears in fall for extra juiciness Try orange zest and dried cranberries for a festive winter loaf In spring and summer, swirl in blueberries to mix up the fruit A few helpful notes Always check your baking powder and baking soda dates. Using parchment makes removing the bread effortless. Weighing the flour ensures the right texture every time.
Success Stories
A friend made this bread for her running club and told me it was the first thing gone from the snack table. Kids love it because of the cinnamon sweetness and adults appreciate the filling protein kick. I have even gotten photo messages of golden loaves from three different states.
Freezer Meal Conversion
Slice your cooled bread and wrap pieces in parchment, pop into a reusable freezer bag, and store for busy mornings. Reheat slices directly from frozen in the toaster or microwave. You will love having a freezer stash for quick snacks or lunchbox fillers.
Save Enjoy a fresh slice with your favorite spread. It is sure to become a wholesome staple for your routine.
Recipe FAQ
- → Can I use regular milk instead of almond milk?
Yes, regular dairy milk works perfectly in place of almond milk. Both choices create a moist texture.
- → What can I substitute for raisins?
Try dried cranberries, chopped dates, or even dried cherries for a flavorful twist in the loaf.
- → Is it possible to make this gluten-free?
Swap the whole wheat flour with a gluten-free blend, but check if your protein powder is also gluten-free.
- → How do I store the bread?
Store slices in an airtight container at room temperature for up to three days, or freeze for longer freshness.
- → Can I add nuts for extra crunch?
Absolutely. Stir in 1/2 cup of chopped walnuts or pecans into the batter before baking for added texture.
- → Is this bread suitable for vegetarians?
Yes, the ingredients are vegetarian-friendly, using eggs and dairy or plant-based milk options.