Raisin Pinwheel Loaf Recipe

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These slices are always welcome Christmas morning, especially when they're paired with steaming cups of coffee or tea. I've doubled and even quadrupled the recipe many times.
TOTAL TIME: Prep: 25 min. Bake: 40 min.
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 40 min.
MAKES: 12 servings


  • 1 cup raisins
  • 1/2 cup ground almonds
  • 1/4 cup sugar
  • 2 egg whites
  • 1/8 teaspoon almond extract
  • DOUGH:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 1/2 cup milk
  • 1/4 cup sugar
  • 2 egg yolks
  • 2 teaspoons grated lemon peel
  • Half-and-half cream
  • Additional sugar
  • GLAZE:
  • 1 cup confectioners' sugar
  • 2 tablespoons milk

Nutritional Facts

1 each: 294 calories, 11g fat (5g saturated fat), 58mg cholesterol, 261mg sodium, 45g carbohydrate (26g sugars, 2g fiber), 5g protein.


  1. For filling, combine the first five ingredients in a bowl; set aside. In a large bowl, combine the flour, baking powder and salt. Cut in butter until the mixture resembles coarse crumbs. Add milk, sugar, egg yolks and lemon peel; mix well. Turn onto a floured surface; knead 12 times. Roll into a 12-in. x 8-in. rectangle. Spread filling to within 1 in. of edges. Roll up, jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place, seam side down, on a greased baking sheet. Brush dough with cream and sprinkle with additional sugar. Bake at 375° for 40-45 minutes or until golden brown (top with crack). Remove to a wire rack. Combine glaze ingredients; drizzle over warm bread. To serve, cut into 1-in. slices. Yield: 12 servings.
Originally published as Raisin Pinwheel Loaf in Country Woman Christmas Annual 2000, p12

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