Description
This Warm Spiced Baked Cinnamon Bread is a delightful homemade loaf infused with aromatic spices like cinnamon, nutmeg, and cloves, layered with a sweet brown sugar and nut filling. Soft, tender, and perfect for breakfast or a cozy snack, this bread combines warm spices with optional raisins and nuts for added texture and flavor.
Ingredients
Scale
Dough Ingredients
- 3 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon active dry yeast
- 1 cup warm milk (110°F)
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 1 tablespoon ground cinnamon (divided)
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Filling Ingredients
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup chopped pecans or walnuts (optional)
- 1/2 cup raisins (optional)
Other
- Extra flour for dusting
Instructions
- Activate Yeast: In a large mixing bowl, combine the warm milk, yeast, and a pinch of sugar. Let it sit for about 5-10 minutes until foamy.
- Mix Wet Ingredients: Add the eggs, melted butter, vanilla extract, and granulated sugar to the yeast mixture. Mix well until fully combined.
- Prepare Dry Ingredients: In another bowl, whisk together flour, salt, 1 tablespoon of cinnamon, nutmeg, and cloves.
- Combine Dough: Gradually add the dry ingredients to the wet ingredients. Mix until a dough begins to form.
- Knead Dough: Transfer the dough onto a floured surface and knead for about 8-10 minutes until it’s smooth and elastic. If using a stand mixer, knead with a dough hook on medium speed.
- First Rise: Place the kneaded dough in a lightly greased bowl, covering it with plastic wrap or a damp towel. Let it rise in a warm area for about 1-2 hours or until doubled in size.
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Shape Dough: After rising, punch the dough down. Roll it out on a floured surface into a rectangle about 1/2 inch thick.
- Add Filling: In a small bowl, combine the brown sugar, the remaining 1 teaspoon cinnamon, and nuts. Sprinkle this mixture evenly over the rolled dough. Optionally, add raisins.
- Roll and Seal: Tightly roll the dough up into a log, pinching the seams to seal it.
- Prepare for Second Rise: Place the rolled dough into a greased loaf pan, seam side down.
- Second Rise: Cover the dough and let it rise again for 30-45 minutes or until it doubles in size.
- Bake Bread: Bake in the preheated oven for 30-35 minutes or until the bread is golden brown and sounds hollow when tapped.
- Cool Bread: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Ensure the milk is warm but not hot (around 110°F) to properly activate the yeast.
- Optional nuts and raisins add texture and flavor but can be omitted for a nut-free or simpler bread.
- For a dairy-free version, substitute milk and butter with plant-based alternatives.
- Make sure the dough doubles in size during each rise for best texture.
- Store the bread in an airtight container at room temperature for up to 3 days.
- The bread can be lightly toasted before serving for a crispier texture.
