The nooks and crannies of English muffins are what make them so much fun to eat. The bubbles in each English muffin allow for pockets of butter – or peanut butter, Nutella and any other topping you might want to spread onto your muffin – to pool in the most delicious way possible. Homemade English muffins are not too difficult to make, but a much easier alternative is to make an English muffin batter bread, which is baked in a loaf pan and requires much less hands-on work. This Cinnamon Raisin English Muffin Batter Bread is a loaf-pan version of one of my favorite English muffin flavors: cinnamon raisin. The bread is generously seasoned with ground cinnamon and studded with raisins, so you get a good amount of spice in every bite – and you’ll fill up the kitchen with some delicious aromas while the loaf bakes.
Since this is a batter bread, it requires no hand kneading at all. In fact, I mix up the whole thing in my stand mixer and simply pour the batter-like dough straight into my loaf pan. The dough can be mixed by hand using a wooden spoon, but you’ll need to use a little arm muscle to work it until it is very smooth. The dough does contain yeast, but it also contains baking soda, which helps to create larger air pockets within the bread and give it a texture that is similar to that of the classic muffins. Once the loaf is baked, allow it to cool completely before slicing, then use a sharp knife to cut the slices as thick or as thin as you like.
The bread has a lovely cinnamon scent to it that comes out even more when the bread is sliced and toasted. This bread is not sweet on its own, though the raisins lend sweetness to it when you bite into one of them. The bread is relatively plain because it is designed to be toasted, so keeping the sugar in the bread dough down allows you to finish each slice any way you like. You can spread it with butter and sprinkle it with cinnamon sugar (my favorite), slather it with jam or turn it into a batch of french toast.
Cinnamon Raisin English Muffin Bread
3/4 cups water, warm (about 110F)
1/4 oz active dry yeast (2 1/2 tsp)
1 tbsp sugar
3 cups all purpose flour, divided
1 tsp salt
1/4 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 cup milk, warm (about 110F)
3/4 cup raisins
Grease a 9×5 inch loaf pan with vegetable oil.
In a small bowl, combine water, yeast and sugar. Allow mixture to sit for about 5 minutes, until yeast is foamy.
Transfer yeast mixture to a large bowl (preferably the bowl of a stand mixer) and add in 1 1/2 cups of flour, salt, baking soda and cinnamon. Whisk to combine, then add in milk and stir until fairly smooth.
If using a stand mixer, attach the dough hook and gradually blend in the remaining 1 1/2 cups of flour, mixing until the dough comes together and is smooth, about 3-4 minutes. The dough will be batter-like, not stiff. Stir in raisins. (This can be done by hand if you do not have a stand mixer).
Pour batter into prepared pan and cover with plastic wrap. Allow bread to rise for 45 minutes.
Meanwhile, preheat your oven to 400F.
Bake loaves for 30 minutes, until golden brown. An instant-read thermometer inserted into the bottom of the loaf should read 190-200F.
Turn loaf out of the pan and place it on a wire rack to cool completely before slicing.
Makes 1 loaf.