VEGAN RAISIN BREAD WITH ICING | Recipe by Mary’s Test Kitchen

This easy homemade raisin bread is so delicious, tender and luscious. Eating the version with icing is like having a loaf shaped cinnamon roll AND IT IS GLORIOUS. There’s no need for eggs or dairy milk; this vegan raisin bread recipe uses plant-based milk and fat to keep the loaf moist.

You can make this bread recipe manually with just your hands or make mixing and kneading easier with a stand mixer with a dough attachment. To bake the bread, you can use a loaf pan to make that classic sandwich bread shape or just make it into a free-form round or log-shaped bread loaf and bake on a flat baking sheet. It’s up to you; there are no rules!

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—LINKS—

Vegan Raisin Bread with Icing [ printable recipe + blog post ]: https://mtk.fyi/raisinbreadrecipe

Vegan Confetti Doughnuts : https://mtk.fyi/confettidonuts

Gooey Cinnamon Rolls with Vegan Cream Cheese Icing : https://mtk.fyi/cinnamonrolls

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Hello friends and not-yet-friends, welcome back to Mary’s Test Kitchen where we’re back on the bread. Thank you for your requests on the community page and upvoting the ones you wanted the most. As you could tell by the title, we’re starting with vegan raisin bread with icing…or you

Could think of it as cinnamon roll bread. Soft, luscious, sweet and delicious. It’s an amazing treat that is well worth the work that will go into making your homemade yeast bread. Full of gluten. Sorry, my gluten-free friends. I’ll make you one as well but this is not the one.

This is also a really easy recipe that anyone can make. I swear. The basic process to make this vegan raisin bread dough is mix, knead, cover and let rise, then roll out the dough, add sugar and cinnamon, roll it back up, then cover and rise, then bake.

It’s pretty easy so don’t let the number of steps intimidate you. You got this! Starting with measuring out all your ingredients. 300 grams or 2 and a third cup all-purpose flour, 1 envelope AKA 2 and a quarter teaspoons of instant or traditional yeast, a quarter teaspoon of salt, a few tablespoons softened

Vegan butter or refined coconut oil, three tablespoons of sugar (any kind), raisins – of course, and a cup of warm soy milk or your choice of plant-based milk. When I filmed this, I did things kind of backwards adding the milk and yeast first and mixing it. Then I remembered I’m using instant yeast.

It doesn’t need to be dissolved first like traditional yeast. So I started dumping in all the dry ingredients one at a time. Friends, you don’t need to do this all orderly like. When you’re using instant yeast you can dump all the dry ingredients, including the raisins,

Into a mixing bowl first and mix it, then add your liquid; the plant-based milk and softened vegan butter or coconut oil. You can stir everything together manually until the dough comes together. Then if you’re using a machine, let it knead the dough for a couple minutes.

At this point I added the raisins but they didn’t incorporate that well. So while, this is fine, I made another batch with the raisins in at the start and they were way less prone to falling out of the dough. Do with that what you will.

If you’re working manually, knead the dough for 5 to 10 minutes. Right in the bowl is okay. You’ll just continually fold the dough over on itself then punch down and repeat. Raisin bread doesn’t require too much.

Then, you can cover the dough and let it rise until doubled in size in a warm, draft-free location. For about 45 minutes to an hour and fifteen if your home is a little cooler. Uncover and voila! Dust your work surface with a bit of flour and you can flatten this dough out.

Either way, flatten your dough out into a large rectangle. Just use your hands or you can have a rolling pin help. Or if you have child labour handy, you can utilize that. The short side should be the same length as your loaf pan or as long as you want your finished loaf to be. The long side…well, that length depends on how layer-y you want your raisin bread to be I suppose. I just went as long as my work surface.

I like a thick roll if you know what I mean. You can make yours thinner if you want. I guess there are no rules. You can spray or brush on a thin layer of water to help the fillings stick. Then cover the entire surface with a tablespoon of cinnamon.

If you wanted to get wild, try apple pie spice or pumpkin spice – which are basically the same thing except marketing. Also sprinkle on some brown sugar. If I’m not going to add icing at the end, I’ll use up to three tablespoons here.

If I will be adding icing at the end, I may add one tablespoon of brown sugar or none at all. The sweetness level is really up to you. Then roll up the dough tightly starting from one of the short ends. Roll the dough right on to the other end, seam at the bottom.

Generously grease your loaf pan or baking sheet with vegan butter or refined coconut oil. Don’t use unrefined coconut oil unless you want your raisin bread to smell like coconut. Transfer the rolled dough into the pan or arrange it in the middle of your baking sheet

And cover again with a clean damp kitchen towel. Let it rise like before for about an hour or until the loaf has doubled in size. Afterwards, reveal your beautifully risen dough and bake it for 35 minutes or until the top is golden brown.

Transfer it to a rack to cool for at least 20 minutes before icing the loaf or slicing into it. On this filming day, I just couldn’t help it. I had to slice in. This bread is lovely just like this, you don’t need icing.

It would be great simply toasted with some peanut butter or plain. But you requested icing, so let’s do icing for this second batch. Mix a cup of icing sugar with a teaspoon of vanilla and a couple teaspoons of water or plant-based milk.

It’ll look like not enough liquid at first – in fact, I was faked out and added a bit too much liquid. You’ll see. This glaze was a bit too thin for me so I added a little more icing sugar. Isn’t that much nicer?

Don’t worry, I put the right measurements into the printable recipe so definitely go by that when you make this recipe. That’s a good rule of thumb when you’re making my recipes. I’ll always mention when there’s a difference with what you see and what’s in the printable

Recipe but if there are any changes after the video is published, I can’t change the video. I can only let you know in the description, the pinned comment, and in the blog post. The icing takes about 30 minutes to set. It’s the same as the glaze on my vegan confetti doughnuts. Remember those?

So fun. But anyways, back to the raisin bread that’s really a cinnamon roll in loaf form. Cut these slices thick. Because they deserve to be thick. So luscious. So tender. So delicious. Cinnamon-y, hint of vanilla, little hits of sweet plump raisins… you’ve got to make this.

If you do, don’t forget to let me know how it goes in the comments below. And take a pic and tag me on instagram! Post it in your feed or on your stories. I love to see them and shout you out. Speaking of… So flipping fluffy!!

Who else has made my recipe from a couple weeks ago? I’m still dreaming of these puffy clouds masquerading as breakfast. Thank you so much for watching my friends. Let me know if you have any questions in the comments below.

Please give this video a thumbs up if you liked it and subscribe if you haven’t already for more vegan bread recipes all summer. Bye for now!