Save This wholesome protein cinnamon raisin bread is my go to recipe when I want something sweet, nutritious, and simple for busy mornings or that much needed afternoon snack. Packed with extra protein and the warm aroma of cinnamon, each slice is irresistibly soft and satisfying with pops of juicy raisins. Whether you are fueling your workout or just craving comfort, this loaf makes breakfast and snack time extra special.
I started making this bread when I was searching for ways to help my family eat more protein rich snacks that still taste like a treat. Now even my picky eater asks for it every week and I love how it makes the whole house smell like a cozy bakery.
Ingredients
- Whole wheat flour: provides hearty texture and fiber Look for flour that is fresh and finely milled for best results
- Whey protein powder: enhances protein content without changing the taste Use a clean tasting vanilla or unflavored type and check ingredient labels for quality
- Light brown sugar: adds sweetness and helps create a golden crust Always use fresh sugar to avoid clumps
- Ground cinnamon: delivers the classic warm spice Use good quality cinnamon for the most fragrant loaf
- Baking powder and baking soda: create a tender crumb Double check your leaveners for freshness so the bread rises well
- Salt: balances flavor and enhances sweetness Sea salt works great here
- Raisins: provide bursts of juicy sweetness Choose plump raisins or soak them in warm water for extra softness
- Unsweetened almond milk: keeps the bread moist and light Use dairy milk if you prefer for a richer taste
- Greek yogurt: gives a boost of protein and moisture Go for whole milk yogurt for best flavor
- Eggs: help bind the loaf and keep it fluffy Use large eggs at room temperature if possible
- Melted coconut oil or unsalted butter: adds richness Make sure the fat is fully melted and slightly cooled before mixing
- Vanilla extract: amps up the aroma and bakery flavor Pure extract makes a noticeable difference
Instructions
- Preheat and Prepare the Pan:
- Set your oven to 350 Fahrenheit This ensures even baking through the loaf Line or grease your loaf pan so the bread releases easily after baking
- Mix the Dry Ingredients:
- Whisk together the flour protein powder brown sugar cinnamon baking powder baking soda and salt in a large mixing bowl Mixing thoroughly disperses the leavening and helps prevent clumps Stir in the raisins to coat them in flour which helps prevent sinking
- Mix the Wet Ingredients:
- In a separate medium bowl thoroughly whisk the almond milk Greek yogurt eggs melted coconut oil and vanilla extract until totally smooth This creates a uniform base that blends easily with the dry mixture
- Combine Wet and Dry Ingredients:
- Pour the wet mixture over the dry ingredients Fold gently with a spatula until just combined and no streaks of flour remain Be mindful not to overmix or the bread may turn out dense
- Fill and Smooth the Pan:
- Spoon the batter into your prepared loaf pan and use a spatula to spread the top evenly This promotes a nice rise and even slices later on
- Bake the Bread:
- Place the pan in the center of the oven and bake for 30 to 35 minutes Start checking at 30 minutes by inserting a toothpick in the center It should come out clean or with just a crumb or two for perfect doneness
- Cool and Slice:
- Let the bread rest in the pan about 10 minutes to set the crumb Remove and transfer gently to a wire rack so it cools completely Patience is worth it as this helps the bread slice cleanly and keeps the interior moist
Save I always use a generous hand when measuring the cinnamon because it turns the whole house into a bakery The smell brings back memories of making cinnamon swirl bread with my mom on chilly weekends and now my kids get just as excited for a slice warm from the oven
Storage Tips
After cooling completely wrap the loaf in foil or store slices in an airtight container on the counter for up to three days It keeps even longer in the fridge Eat it at room temperature or pop slices in the toaster for fresh from the oven warmth If you need more time freeze individual slices wrapped well so you can grab and go any time
Ingredient Substitutions
Swap raisins for dried cranberries chopped dates or even dark chocolate chips for a sweeter option If you do not have coconut oil melted butter works beautifully For dairy free make sure to use plant milk and coconut milk yogurt
Serving Suggestions
This bread is best served toasted with a bit of nut butter almond or peanut both add even more protein Try it sliced and topped with Greek yogurt and fruit for a satisfying breakfast or build a sweet breakfast sandwich with ricotta and honey
Cultural and Historical Context
Cinnamon raisin bread traces its roots to classic European enriched breads but this version is inspired by modern high protein baking A wholesome twist meets old fashioned comfort for families focused on flavor and nutrition together
Seasonal Adaptations
Fold in a half cup of diced apples during the fall for an apple pie spin Add orange zest in winter for a subtle brightness Swap in blueberries or raspberries during berry season to make it extra fruity
Save Try this loaf for your next breakfast or snack and enjoy how quickly it disappears from the counter Soft, fragrant, and full of good nutrition in every bite
Recipe Questions
- → What type of protein works best in this bread?
Vanilla or unflavored whey protein powder blends smoothly into the dough without altering taste.
- → Can I substitute almond milk with regular milk?
Yes, dairy or nut milks both work well to provide moisture and richness in the loaf.
- → How do I prevent the bread from drying out?
Be careful not to overbake. Baking until just cooked and cooling properly maintains softness.
- → What is a good alternative to raisins?
Dried cranberries or chopped dates offer delicious variations with both flavor and texture.
- → Can nuts be added for extra crunch?
Yes, chopped walnuts or pecans make a great enhancement and boost nutrition.
- → How should I store leftover bread?
Keep leftovers in an airtight container for up to three days, or freeze sliced for later enjoyment.