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Raisin Pinwheel Loaf

 Raisin Pinwheel Loaf
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.
12 ServingsPrep: 25 min. Bake: 40 min.

Ingredients

  • 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

Directions

  • 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;

2 of 2

Raisin Pinwheel Loaf (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 each) equals 294 calories, 11 g fat (5 g saturated fat), 58 mg cholesterol, 261 mg sodium, 45 g carbohydrate, 2 g fiber, 5 g protein.