In this homemade vegan bread recipe you’ll learn how to make the best raisin loaf without eggs, dairy milk and butter! Serve this soft, moist, and delicious fruit yeast bread for breakfast or as a snack or for dessert with a cup of coffee or tea! It’s better than from the bakery!
The Best Homemade Vegan Raisin Bread
Craving a delicious homemade sweet raisin bread that’s soft, fluffy, moist and even vegan? Then try this recipe! This raisin loaf is easier to make than you may think and it’s so delicious, your family and friends are guaranteed to eat it up right away! It’s the perfect treat for Easter brunch or any other day!
Raisin bread without eggs and butter
While my grandma makes her traditional raisin bread with eggs, milk, and butter, I simply used soy milk and butter-flavored vegetable oil instead for my vegan version.
Since soy milk has a binding property and yeast dough holds together well anyway, we do not need eggs in this recipe. However, if you can’t tolerate soy, feel free to use another plant milk like almond, cashew, or oat drink. The recipe will still turn out great! Feel free to opt for a vanilla flavored milk alternative to make your vegan raisin bread taste even better!
If you don’t want to give up the classic butter taste from the original raisin bread recipe, simply use butter-flavored canola oil, also known as alba oil. However, if you can’t find it where you live, you can use any neutral-tasting vegetable oil.
Dry yeast or fresh yeast?
To keep the preparation of the yeast dough as simple as possible, I use dry yeast. Unlike fresh yeast, it does not have to be dissolved in lukewarm liquid first and then left to stand. Dry yeast can be mixed directly with the flour. Nevertheless, feel free to make the vegan yeast dough with fresh yeast if you prefer.
Ingredients needed for this recipe
- Flour: all-purpose flour, spelt flour or gluten-free flour blend.
- Sugar: variety to taste.
- Dry yeast: or fresh yeast.
- Salt
- Soy milk: or oat, cashew or almond milk.
- Alba oil: or other vegetable oil such as canola, avocado or sunflower oil.
- Raisins: Alternatively use other dried fruits such as cranberries, cherries or chopped plums, apricots, dates or figs.
- Vanilla: or cinnamon.
How to make vegan raisin bread
As always, I recommend checking out this step-by-step instruction and the recipe video first. Then you’ll find the full recipe with exact measurements in the recipe card below!
Step 1: Make the yeast dough
First, combine flour, sugar, dry yeast and salt in a bowl. Then add soy milk, vanilla and oil and knead everything with the dough hook of a food processor for about 8 minutes. Finally, knead in the raisins briefly and let the dough rise for 45-60 minutes, covered airtight, at room temperature.
Tip: Place the yeast dough in the refrigerator overnight and continue the next day. Then you can enjoy your bread freshly baked for breakfast without much effort! Plus, it will be even softer when the resting time is longer.
Step 2: Shape the dough into a loaf and bake it
After the resting time, knead the dough again briefly. Then put it into a 8-Inch loaf pan and let it rise covered for another 30 minutes. Brush the raisin bread with some dairy-free cream or milk and bake in a preheated oven at 356 °F (180 °C) for about 35 minutes. Then allow to cool completely.
How to store and freeze raisin bread?
Raisin bread can be stored like any other yeast bread or pastries. Stored in an airtight bag or container, it will keep at room temperature for about 3-5 days.
If it gets too hard over time, you can simply heat your slice in the microwave for a few seconds before eating. This will make the bread really soft and fluffy again and it will taste like freshly baked again!
For longer storage, you can freeze the raisin bread as a whole or just individual slices for several months. Then simply let it thaw overnight in the refrigerator or put individual slices directly into the toaster to thaw.
Spreads for yeast bread
This raisin bread is absolutely delicious as it is! Anyway, I like to spread my slice with vegan cream cheese or jam. Nut butter, dairy-free yogurt, vegan Nutella or other sweet spreads, and fresh fruit and berries are also very delicious on the raisin loaf! Feel free to serve it however you feel like.
This vegan raisin bread recipe is:
- Eggless
- Dairy-free (lactose-free)
- Can be made gluten-free
- Easy to make
- Sweet & fruity
- Soft & fluffy
- Freshly baked
- Cheap
- Very tasty!
- Perfect for breakfast, dessert or in between!
- Better than from the bakery!
More vegan recipes with sweet yeast dough
- Cinnamon Rolls
- Chocolate Brioche Buns
- Vegan Croissants
- Apple Stuffed Buns
- Cinnamon Nut Knots
- Bee Sting Cake
- Blueberry Babka
- Braided Bread
- Poppy seed and Cherry Yeast Roll Cake
- Apple Crumble Pizzas
If you try this homemade vegan raisin bread recipe, feel free to leave me a comment and a star rating! And if you take a photo of your yeast bread and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your creations! Happy baking! 🙂
Homemade Raisin Bread (Vegan Loaf)
Author:You do not have a fitting cake pan at hand right now? Try my Cake Pan Conversion Calculator!
Ingredients
- 2 ½ cup (300 g) all-purpose or spelt flour or gluten-free flour
- ¼ cup (50 g) sugar variety to taste
- 2 tsp (5 g) dry yeast or ½ oz (14 g) fresh yeast
- ¼ tsp salt
- ¾ cup (180 ml) soy milk or oat or almond milk
- 3 tbsp (45 ml) oil such as canola, sunflower or alba oil
- 1-2 tsp vanilla extract or cinnamon, optional
- ¾ cup (120 g) raisins
- 2 tbsp soy cream or milk optional for brushing
Instructions
*Note: Check out the recipe video + step-by-step instructions above!
- Combine flour, sugar, dry yeast and salt in a bowl.
- Add soy milk, oil and vanilla extract and mix everything together with a wooden spoon. Then knead with the dough hook of a food processor for about 8 minutes, until the dough comes off the hook easily. Then add the raisins and mix in briefly.
- Cover the bowl with an airtight lid (or plastic wrap) and let rise at room temperature for 45-60 minutes. (Optional: then place in the refrigerator overnight, *read notes).
- The next day, knead the dough again briefly. Then place in a 8-Inch (21 cm) silicone or greased regular loaf pan. Cover with a damp tea towel (or cling film) and let rise for another 30 minutes. Meanwhile, preheat the oven to 356 °F (180 °C).
- Brush the raisin bread with some soy cream and bake for approx. 35 minutes. Then remove from the oven and let cool in the pan for about 10 minutes. Transfer to a cooling rack and allow to cool completely.
- Slice and enjoy!
Notes
- Tip: Put the yeast dough in the refrigerator overnight after the rising time and continue the next day. Then you can eat your bread freshly baked for breakfast without much effort! Plus, it will be even softer when the resting time is longer.
- If using fresh yeast, dissolve it in lukewarm soy milk with some sugar first and then set aside for 5-10 minutes (check out my braided bread recipe for detailed instructions).
- Optional: You can also use vanilla flavored plant milk or add some ground cinnamon.
- More information about the recipe, including instructions for storage and freezing, are mentioned in the text above!
IF YOU HAVE PINTEREST, YOU CAN FIND ME HERE AND PIN THE FOLLOWING PICTURE, IF YOU LIKE! 🙂
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Hi! If refrigerating after the rise, will the raisins not absorb all the liquid from the dough? thanks
No, they won’t absorb liquid from the dough. 🙂
could this be braided and parked on a sheet pan, or wout that not work for this type of bread?
Yes, you can do that! 🙂
Wir haben das Rosinenbrot gestern vorbereitet und heute zum Frühstück frisch aufgebacken. Super einfach und mega fluffig!😍
Danke für das tolle Rezept!💕
Super! Das freut mich sehr! Vielen Dank für das Feedback! 🙂
Bonjour Bianca,
Merci pour la recette, c’est le meilleur pain aux raisin jamais mangé.
Bonne journée,
Silvia
Merci! 🙂
Our cube of yeast is 50 grams. Is it the same size for you?
Here in Germany our cube of yeast is 42 grams. For this recipe you’ll need ½ oz (14 grams) of fresh yeast.