Any time of the year, you love to wake up with a delicious loaf of slow cooker cinnamon and raisin bread to start your day. Perfect for breakfast!
If you want to make a delicious loaf of bread during the summer, you can put your slow cooker to good use and beat the heat in the kitchen. There’s really no need to heat up the place with your oven!
And any time of the year, why not save money by baking in your slow cooker, which only costs a couple of pence per hour to run.
This gorgeous loaf of slow cooker cinnamon and raisin bread was baked in my slow cooker on a hot summer day, while I played in the garden with my children and got on with other jobs. Why not try it today?
I don’t know about you but I really like cinnamon and raisin bagels and bread all year round. Making my own bread always makes me feel like I have accomplished something, so I decided to make a loaf of cinnamon and raisin bread for us to enjoy for breakfasts and as an afternoon snack.
Using the slow cooker may make it take longer but there is always something that needs doing at home (hopefully that is not just me!), so I could leave the bread to bake while I ticked a few things off the to-do list.
The plus for me is that I can get stuff done while the bread bakes, without worrying about forgetting about it or leaving it too long.
Step by step
Make up the dough:
- Place the flour, yeast, salt and sugar in a bowl. Make sure you put the yeast on the opposite side of the bowl to where you add the salt.
- Rub in the butter and then stir in the egg. Then add the milk and water and mix well, until a dough is formed.
- Place the dough on a lightly floured surface and knead for ten minutes.
Leave to prove:
- Place the dough in an oiled bowl, covered with clingfilm, to prove for approx one hour or until doubled in size. If you do this on a hot day like I did, it will grow huge!
Knock back, add fruit, leave to rise again:
- Remove the dough from the bowl, press it down lightly with your fingers, and knead in the cinnamon and raisins.
- Form the dough into a round, and place it back in the bowl and cover. Leave it for around half an hour, until it has risen again.
Cook in the slow cooker:
- Place the dough in an oiled silicone dish, and place it in your slow cooker. I used my 5.7 litre crockpot, and an eight inch deep silicone cake pan fits into it. The crockpot can also be run dry, but check the instructions for your slow cooker, and add water under the pan if needed.
- Cook on high for approx 2 hours, turning from time to time to brown both top and bottom.
- To brown off the top and ensure the crust is crunchy, place the bread in a hot oven (200 degrees) for 5-10 minutes.
- Allow to cool completely and serve fresh or toasted, with lashings of butter!
To bake in the oven:
If you like you can also make this cinnamon raisin bread in the oven.
Instead of cooking in the slow cooker and browning in a hot oven, shape the dough into a round then plate it on a lined baking tray and bake for 45 minutes until golden and when you tap the bottom of the loaf it sounds hollow.
To enjoy this in the morning:
If you want to enjoy fresh bread for brunch or breakfast, at the second rise place the bowl with the dough in the fridge. In the morning put the dough in the slow cooker as outlined above and cook for 2 hours.
Why not try
For more fruity bread ideas, take a look at these from fellow food bloggers:
- Spiced currant sourdough buns from Fuss Free Flavours
- Tsoureki from Penelope’s Pantry
- Liskeardy cakes from Tin and Thyme
- Blackberry sourdough from Sew White
Pin this slow cooker cinnamon raisin bread for later!
Recipe
Slow Cooker Cinnamon Raisin Bread
Ingredients
- 450 g strong white flour
- 2 tsp easy bake yeast
- 0.5 tsp salt
- 55 g caster sugar
- 55 g unsalted butter
- 1 egg
- 120 ml boiling water
- 120 ml milk I used whole milk
- 2 tsp cinnamon
- 110 g raisins
Equipment
Instructions
- Place the flour, yeast, salt and sugar in a bowl. Make sure you put the yeast on the opposite side of the bowl to where you add the salt.450 g strong white flour, 2 tsp easy bake yeast, 0.5 tsp salt, 55 g caster sugar
- Rub in the butter and then stir in the egg. Then add the milk and water and mix well, until a dough is formed.55 g unsalted butter, 1 egg, 120 ml boiling water, 120 ml milk
- Place the dough on a lightly floured surface and knead for ten minutes.
- Place the dough in an oiled bowl, covered with clingfilm, to prove for approx one hour or until doubled in size. If you do this on a hot day like I did, it will grow huge!
- Remove the dough from the bowl, press it down lightly with your fingers, and knead in the cinnamon and raisins.2 tsp cinnamon, 110 g raisins
- Form the dough into a round, and place it back in the bowl and cover. Leave it for around half an hour, until it has risen again.
- Place the dough in an oiled silicone dish, and place it in your slow cooker. I used my 5.7 litre crockpot, and an eight inch deep silicone cake pan fits into it. The crockpot can also be run dry, but check the instructions for your slow cooker, and add water under the pan if needed.
- Cook on high for approx 2 hours, turning from time to time to brown both top and bottom.
- To brown off the top and ensure the crust is crunchy, place the bread in a hot oven (200℃ / 390℉) for 5-10 minutes.
- Allow to cool completely and serve fresh or toasted, with lashings of butter.
Notes
Fuss Free Helen says
I love how you cook so many different things in your slow cooker. Bread is next on the list for mine.
My Family Ties says
That sounds so good I really need to invest in a slow cooker and try this out! Delicious 🙂
Jen @ Jen's Food says
I love all your slow cooker bakes. Could easily demolish a thick toasted slice of this bread slathered in butter right now. Yum! Thanks for linking with #BreadySteadyGo 🙂
fabfood4all says
Love the sound of this bread and I really want to start baking in my slow cooker as I’ve only ever done a pudding! Thanks for entering #CreditCrunchMunch:-)
hijackedbytwins says
Can you believe I still haven’t tried using my slow cooker for baking! I really need to have a go, this looks so good! Thank you for sharing with #CookBlogShare x
Made With Pink (@Made_With_Pink) says
What an awesome recipe Lucy! I love cinnamon raisin bread – especially toasted with butter. I would have never thought you could make bread in a slow cooker. I’m wondering if it would work in my tiny one. I will have to half the recipe and try this!
Made With Pink (@Made_With_Pink) says
I got too excited about the bread and forgot to say thanks so much for linking it up to the Breakfast Club!
bakingqueen74 says
You’re very welcome Andrea! it should work – try it and see!
Penelope says
I had no idea you could make bread in a slow cooker! I’ll have to give this a go as Harry loves fruited breads. This is genius!
bakingqueen74 says
Great, let me know if you do try it!
choclette says
Oh yes please, I need a slice or two of your bread now Lucy. I love cinnamon and it looks delicious. As ever, I take my hat off to your great use of the slow cooker. I have a never ending “to do list”, so anything that gives me a bit more time is welcome.
bakingqueen74 says
Glad it is not only me re the to do list!
Kate Veggie Desserts (@veggie_desserts) says
Such a great idea to use the slow cooker in the summer so as not to heat the kitchen! Lovely recipe 🙂
bakingqueen74 says
Thanks Kate, I may have to try a courgette cake in there soon, they will soon be coming out of my ears!
Sisley White says
I love all your slow cooker bakes. I must get one so I can bake all your recipes 🙂 x
bakingqueen74 says
Thanks Sisley
efwalt says
Baking in a slow cooker is absolutely genius. I know you do it quite a lot but I’d never really considered just how much more economical it is. Why am I heating my oven on such a hot day?! Great idea. Thanks Lucy!
bakingqueen74 says
It really is so much cheaper when you look at the costs of running an electric oven. Amazing really how much you can save by using them.