Vanilla Cranberry Raisin Bread with Cinnamon Brown Sugar Swirl

Vanilla Cranberry Raisin Bread with Connamon Brown Sugar Swirl
Serves 10
A delicious sweet bread, perfect when toasted for breakfast in the morning or for that mid afternoon snack.
Write a review
Prep Time
2 hr
Cook Time
30 min
Total Time
2 hr 30 min
Prep Time
2 hr
Cook Time
30 min
Total Time
2 hr 30 min
301 calories
58 g
12 g
5 g
6 g
3 g
117 g
244 g
18 g
0 g
1 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 301
Calories from Fat 46
% Daily Value *
Total Fat 5g
Saturated Fat 3g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 12mg
Sodium 244mg
Total Carbohydrates 58g
Dietary Fiber 2g
Sugars 18g
Protein 6g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 1/2 cups warm water
  2. 2 tsp instant yeast
  3. 2 tbs sugar
  4. 4 cups all purpose flour
  5. 2 tbs softened butter
  6. 1 tsp salt
  7. 2 tbs milk powder
  8. 1 tsp vanilla extract
  9. 1/4 cup raisins
  10. 1/4 cup dried cranberries OR craisins
  1. 2tbs softened butter
  2. 1/2 cup brown sugar
  3. 2 tsp cinnamon.
  1. Add warm water and instant yeast to mixing bowl of your stand mixer.
  2. Add sugar.
  3. Add flour.
  4. Add butter, salt and milk powder.
  5. Mix dough using dough hook until a dough ball forms..... on level 2 power.
  6. Once a dough ball forms, set a timer for 5 min and knead dough on level 2.
  7. After 5 minutes, add raisins and cranberry's and continue to knead for an additional 2 minutes.
  8. Place in owl well sprayed with non-stick spray and allow to rise in a warm place for 1 hour.
  9. Punch dough down.
  10. Remove from bowl and press flat.
  11. Spread butter onto one side of your dough.
  12. Add brown sugar.
  13. Sprinkle cinnamon on top.
  14. Roll dough forming a loaf.
  15. Place into sprayed brad pan.
  16. Cover and allow to rise 30 min.
  17. Bake in an oven set at 350 degree's for 30 min or until golden brown and when thumped, sounds hallow inside.
  18. Allow to cool in bread pan for 10 minutes.
  19. Remove from pan and continue to allow to cool on rack.
  20. ENJOY!
The Kneady Homesteader

Video on how I made this bread can be found here:

Homemade Vanilla Extract


My bottles were purchased at Jo-Ann Fabrics…. for $1.00/ea

Any bottle will do. If you can find a dark one, GREAT! If not, just try to keep your bottle in the farthest, darkest corner of your pantry. Even a Mason Jar will do. 🙂


5 Vanilla Beans per 1 cup Vodka.

Any Vodka will do as long as it is a min of 80 Proof.  I used 100 Proof Smirnoff.

I also used 6 Vanilla Beans (sliced in half) and filled my jars up to the rim with Vodka. It does not have to be exact.

Place in your pantry for 6 weeks, shaking your bottle/bottles every few days.

Enjoy! When bottle gets half way empty, go ahead and refill it with additional Vodka. UNLESS using 180 Proof Vodka. At that strength, your beans will only be good for one time use.


Vanilla Beans can be purchased here:




My Vanilla Extract after 2 weeks of sitting (shaking bottles every few days). They are looking beautiful! 4 more weeks to go!!!!!

vanilla extract 2 weeks




Homemade Vanilla Sugar

Simple and easy to do! 

5 Vanilla Beans (slice in half)


1 Jar (I used a Mason Jar)


Just layer the sliced vanilla beans in between the sugar as you fill your jar. Let sit. The longer it sits, the stronger the vailla taste. This can be used in recipes, on top of muffins, doughnuts, used in your coffee or tea. Anywhere you would use sugar. 😀


Beans can be found HERE for purchase at a great price: