German Coffee Bread (Raisin Kuchen)

German Coffee Bread — also known as Raisin Kuchen — is a soft, lightly sweet yeast bread traditionally served with morning or afternoon coffee. It comes from German immigrant baking traditions and was especially common in Pennsylvania, Ohio, and the Midwest. This version keeps the classic flavor: a tender dough enriched with butter, eggs, and milk, filled with raisins and topped with cinnamon sugar.

If you love vintage bakery-style breads, this one fits perfectly into your collection. It’s simple, cozy, and tastes like something straight out of an old community cookbook.

---

What Is German Coffee Bread?

German Coffee Bread (Kuchen) is a lightly sweet yeast bread baked in a shallow pan and topped with cinnamon sugar. It’s softer and more cake-like than sandwich bread, but not as rich as brioche. Raisins are traditional, though some versions use currants or a simple cinnamon swirl.

This recipe is:

• Authentic: based on traditional German-American kuchen.
• Soft and tender: enriched with butter, egg, and milk.
• Perfect with coffee: not too sweet, ideal for breakfast or brunch.

---

German Coffee Bread Step-by-Step

---

German Coffee Bread (Raisin Kuchen)

This is the classic German-American version: soft dough, raisins, and a cinnamon-sugar topping.

German Coffee Bread (Raisin Kuchen)

Servings: 1 pan (8–10 slices)   |   Prep Time: 20 minutes + rising   |   Bake Time: 20–25 minutes

Ingredients

Dough

• 2 1/4 teaspoons active dry yeast (1 packet)
• 1 cup warm milk
• 1/4 cup sugar
• 1/4 cup butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 3 1/4 to 3 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 3/4 cup raisins

Topping

• 2 tablespoons melted butter
• 1/4 cup sugar
• 1 teaspoon cinnamon

Instructions

1. Activate yeast: In a bowl, combine warm milk, yeast, and 1 tablespoon of the sugar. Let sit 5–10 minutes until foamy.
2. Mix dough: Add remaining sugar, butter, egg, vanilla, salt, and 3 cups of flour. Mix until a soft dough forms.
3. Knead: Knead 5–7 minutes, adding flour as needed until smooth and elastic.
4. Add raisins: Knead raisins into the dough until evenly distributed.
5. First rise: Place dough in a greased bowl, cover, and let rise 1 hour or until doubled.
6. Shape: Press dough into a greased 9×13-inch pan or large round pan.
7. Second rise: Cover and let rise 20–30 minutes.
8. Add topping: Brush with melted butter. Mix sugar and cinnamon and sprinkle evenly over the top.
9. Bake: Bake at 350°F (175°C) for 20–25 minutes or until golden.
10. Cool: Let cool slightly before slicing and serving.

---

Serving, Storage, and Variations

• Serving: Slice warm and serve with coffee, butter, or cream cheese.
• Storage: Store covered at room temperature for 2–3 days.
• Freezing: Freeze slices up to 2 months.
• Variations: Add currants, swap raisins for dried cranberries, or drizzle with a simple glaze.

---

More Vintage Breads

• Cincinnati Coffee Bread (Nut Kuchen) – similar vary depending on taste.
• Date & Nut Bread – soft, moist, and perfect for gifting.
• Swedish Tea Ring I & II – cinnamon or fruit‑and‑nut holiday rings.

Related Posts