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!
*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!
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!