Name: Cinnamon Raisin Challah Bread Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 2 h 30 min
Cuisine: Jewish
Ingredients: 3 grams active dry yeast (1 teaspoon); 120 grams water (½ cup); 20 grams liquid honey (1 tablespoon); 25 grams vegetable oil (2 tablespoons); 1 egg, separated (yolk and white divided); 250 grams all-purpose flour (2 cups); 4 grams ground cinnamon (½ tablespoon); 3 grams salt (½ teaspoon); ½ cup raisins; 2 tablespoons slivered almonds; Egg white (reserved from the separated egg for egg wash)

If you’re looking for a bread recipe that’s as comforting as a warm hug but with a twist that’ll make your taste buds sing, you’ve got to try this Cinnamon Raisin Challah Bread Recipe. Trust me, it’s one of those loaves that fills your home with the most amazing aroma, and the sweet notes of cinnamon and plump raisins make it a total crowd-pleaser. Whether you’re new to challah or a seasoned baker, this recipe will walk you through each step so you end up with a beautifully braided bread that’s soft, shiny, and absolutely irresistible.

❤️

Why You’ll Love This Recipe

Rich Flavor Combo: The marriage of cinnamon and raisins adds a natural sweetness and warmth that’s unforgettable.
Perfectly Braided Beauty: You’ll get that signature challah braid, making your bread look stunning and bakery-quality at home.
Soft, Tender Crumb: Thanks to the honey and oil, this bread stays soft long after baking—ideal for sandwiches or just snacking.
Helpful and Straightforward: I’ve broken down each step with tips so you’ll avoid the common pitfalls and bake with confidence.

The image shows several slices of light brown bread with dark raisins inside, arranged in a slight row on a white cloth that is on a wooden board. The bread has a rough crust with a few almond slices on top, and the texture inside looks soft and slightly airy with raisins spread unevenly throughout each slice. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Cinnamon Raisin Challah Bread, Challah bread with cinnamon and raisins, homemade cinnamon raisin challah, braided cinnamon raisin bread, soft challah with raisins

Ingredients You’ll Need

All the ingredients come together in harmony to create that lovely texture and flavor in this Cinnamon Raisin Challah Bread Recipe. Using fresh yeast and cinnamon makes such a difference, and I always make sure to pick plump raisins for the best chew and sweetness.

Flat lay of a small mound of all-purpose flour, a few cinnamon sticks broken to reveal ground cinnamon powder beside them, a small white bowl of clear water, a small white bowl filled with golden liquid honey, a small white bowl containing light yellow vegetable oil, one whole uncracked brown egg, a small handful of plump dark raisins, and a small white bowl filled with pale slivered almonds, all arranged in perfect symmetry on a clean white ceramic surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Cinnamon Raisin Challah Bread, Challah bread with cinnamon and raisins, homemade cinnamon raisin challah, braided cinnamon raisin bread, soft challah with raisins

Active dry yeast: Make sure it’s fresh and not expired so your dough rises beautifully every time.
Water: Lukewarm water helps activate the yeast without killing it—think bath water warm.
Liquid honey: Adds a subtle sweetness and helps keep the bread moist.
Vegetable oil: Keeps the bread tender and soft without overshadowing other flavors.
Egg (separated): The yolk gets mixed into the dough for richness, while the white is perfect for that shiny egg wash finish.
All-purpose flour: The staple for great bread structure; make sure to measure it properly (spoon & level) for best results.
Ground cinnamon: Gives that warm, fragrant spice—feel free to increase or decrease based on your love for cinnamon!
Salt: Balances the sweetness and enhances all the other flavors.
Raisins: Choose plump and juicy ones to add bursts of sweetness in every bite.
Slivered almonds: These add a lovely crunch and beautiful golden finish on top.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Cinnamon Raisin Challah Bread Recipe is—once you’ve got the basics down, feel free to personalize it! I often experiment with mix-ins and toppings to keep things fun and suited to whatever mood or occasion I’m baking for.

Add nuts: Sometimes I swap the slivered almonds for chopped walnuts or pecans for a different crunch and flavor profile.
Swap raisins: Dried cranberries or chopped dried apricots work beautifully if you want a different fruity twist.
Make it vegan: You can replace the egg with flax eggs and use maple syrup instead of honey, though expect a slight change in texture.
Spice it up: Adding a pinch of nutmeg or cardamom alongside cinnamon brings out an aromatic depth I adore during the holidays.

How to Make Cinnamon Raisin Challah Bread Recipe

Step 1: Activate the Yeast and Mix Wet Ingredients

Start by dissolving your yeast in lukewarm water—about 105-110°F is perfect. You’ll want to whisk in the honey, oil, and egg yolk at this stage. I love watching the mixture bubble up and smell that delicious yeasty aroma—it’s a good sign everything is working! Just be patient and let it sit a few minutes until foamy before moving on.

Step 2: Combine Dry Ingredients and Form Dough

In a large bowl, whisk together your flour, cinnamon, and salt to distribute the spices evenly. Pour your wet mixture right in and stir until there are no dry spots left. I like to scrape down the sides to make sure the dough is uniform. Then, it’s time to knead! Turn the dough onto a clean surface and knead for about 5 minutes—they’ll tell you when it’s smooth and elastic enough.

Step 3: First Rise – Letting the Dough Double

Place the dough back into a lightly oiled bowl—it helps keep the dough from drying out. Cover tightly with plastic wrap and find a warm spot to let it rise. This usually takes about an hour. You’ll be thrilled when you see it puff up to almost double its size!

Step 4: Incorporate Raisins and Shape the Dough

After the first rise, punch the dough down gently to let out the air. Now add your raisins and knead just until they’re evenly spread throughout the dough. This step evenly distributes those sweet pops of raisin without squashing them.

Roll the dough into a log and divide it into three equal parts, then roll each into a long rope about an inch thick. Line them up, pinch the top ends together, and braid! The classic over-and-under braid is easy once you get the rhythm. Pinch the bottom ends to seal and tuck them under the loaf to fit snugly into your loaf pan.

Step 5: Second Rise Before Baking

Lightly oil your 9×5-inch loaf pan, place the braided dough inside, then cover it again with plastic wrap. Let it rise at room temperature until it almost doubles (about 45 minutes). This rise is crucial for that soft, tender crumb and perfect oven spring.

Step 6: Egg White Wash and Baking

Preheat your oven to 375°F. Take the saved egg white and brush it gently but evenly over the top of the loaf. This not only gives the challah that beautiful shiny finish but also acts like glue for the slivered almonds sprinkled on top. Bake for about 30 minutes until the bread is golden brown and the almonds have toasted to perfection.

When done, transfer the loaf pan to a wire rack and let your challah cool completely—this helps set the crumb and makes slicing easier without squishing the soft bread.

👨‍🍳

Pro Tips for Making Cinnamon Raisin Challah Bread Recipe

Yeast Activation: Always test your yeast first by proofing it in warm water with a touch of honey—if it bubbles within 10 minutes, you’re good to go.
Don’t Over-Knead: Knead until smooth but not stiff; overworking the dough can make your challah dense instead of light and airy.
Even Raisin Distribution: Add raisins after the first rise and knead gently to avoid crushing them and keep them juicy.
Egg Wash Brush: Use just the egg white for a shiny but not overly dark crust, and brush gently to avoid deflating your dough.

How to Serve Cinnamon Raisin Challah Bread Recipe

A loaf of raisin bread with a golden brown crust covered in toasted almond slices is placed on a white cloth over a wooden cutting board resting on a white marbled surface. Five thickly sliced pieces of the bread show a soft, light beige interior dotted with dark raisins evenly spread throughout each slice. The bread slices are arranged casually around the loaf, giving a homely and warm feeling. photo taken with an iphone --ar 2:3 --v 7 - Cinnamon Raisin Challah Bread, Challah bread with cinnamon and raisins, homemade cinnamon raisin challah, braided cinnamon raisin bread, soft challah with raisins

Garnishes

I love sprinkling slivered almonds on top—not only do they add a light crunch, but they also turn the bread into a showstopper at any brunch or tea. Sometimes, I add a little pearl sugar for a sweet glaze effect. If I’m serving it to kids, a dusting of powdered sugar looks so pretty and adds extra sweetness without overpowering the bread.

Side Dishes

This bread pairs beautifully with a spread of cream cheese or soft butter drizzled with honey for breakfast. For lunch, I like to make sandwiches with sliced turkey or ham and sharp cheddar. Sweet or savory jams and a hot cup of tea or coffee round out the experience perfectly.

Creative Ways to Present

For holiday gatherings, I braid smaller individual loaves and tie them with colorful ribbons—so cute and personal. I’ve also shaped the dough into cinnamon rolls with raisins for a twist that everyone adored. Toasted challah French toast is another favorite brunch idea that elevates this bread to something truly special.

Make Ahead and Storage

Storing Leftovers

I usually store leftover challah in a bread box or an airtight container at room temperature—it stays fresh and soft for up to three days. If I want to keep it longer, I pop it in the fridge, which lasts about a week but can dry it out a touch, so I always toast it up before eating.

Freezing

Freezing is a lifesaver! I slice the challah before freezing so I can just grab what I need without thawing the whole loaf. Wrap the slices tightly in plastic wrap and place them in a freezer bag—the bread freezes well for up to three months and tastes almost as fresh as the day you baked it.

Reheating

When reheating, I like to use an air fryer or oven set at 300°F for 5 to 10 minutes. This warms the bread through, restores the crust’s slight crispness, and keeps the inside soft. Toasting slices is also a great way to bring back that fresh-baked goodness.

FAQs

Can I use instant yeast instead of active dry yeast for this Cinnamon Raisin Challah Bread Recipe?

Yes, you can! If you’re using instant yeast, you can skip the proofing step and mix it directly with the dry ingredients. Just reduce the water slightly, as instant yeast can absorb more liquid. Overall, the rising times might be a bit shorter, so keep an eye on the dough during proofing.
How important is the egg separation in this challah recipe?

Separating the egg yolk and white helps achieve two things: the yolk enriches the dough for softness and flavor, while the egg white makes a glossy wash that helps the almonds stick and gives a shiny crust. If you don’t separate, you can just use a whole egg—it just won’t have the same glossy finish but will still taste great.
Can I substitute raisins with other dried fruits in this Cinnamon Raisin Challah Bread Recipe?

Absolutely! Dried cranberries, chopped apricots, or chopped dates all work wonderfully. Just make sure the dried fruit isn’t too large—chop if needed—and you might want to soak them briefly in warm water to keep them plump inside the bread.
How do I know when the challah bread is fully baked?

The bread should be a deep golden brown, especially around the edges and on top with the almonds toasted. When you tap the bottom of the loaf, it should sound hollow. If you have a thermometer, the internal temperature should read about 190°F.
Can I make this Cinnamon Raisin Challah Bread Recipe without a loaf pan?

Yes! You can freeform the braided loaf on a parchment-lined baking sheet for a more rustic look. Just be sure to tuck the ends under so the shape holds during baking. Baking time might be slightly less, so watch for golden color and firm crust.

Final Thoughts

I absolutely love how this Cinnamon Raisin Challah Bread Recipe brings a mix of tradition and cozy sweetness into my kitchen. There’s something so rewarding about braiding your own loaf and then sharing slices warm from the oven with family or friends. The texture, the aroma, the taste—everything comes together just right. I really hope you’ll give it a try because it’s one of those breads that feels special but isn’t intimidating to make. Your kitchen’s about to smell amazing, and your loved ones will thank you.