Swirled Cinnamon Raisin Bread Recipe

4.5 7 7
Swirled Cinnamon Raisin Bread Recipe
Swirled Cinnamon Raisin Bread Recipe photo by Taste of Home
Publisher Photo

Swirled Cinnamon Raisin Bread Recipe

Read Reviews
4.5 7 7
Publisher Photo
Slices of warm cinnamon bread and a cup of hot tea work wonders for holiday visitors to our home. My mother received this recipe from a friend in West Virginia.
MAKES:
32 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 45 min. + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 45 min. + cooling

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 2 cups warm water (110° to 115°)
  • 1 cup sugar, divided
  • 1/4 cup canola oil
  • 2 teaspoons salt
  • 2 eggs
  • 6 to 6-1/2 cups all-purpose flour
  • 1 cup raisins
  • Additional canola oil
  • 3 teaspoons ground cinnamon

Directions

In a large bowl, dissolve yeast in warm water. Add 1/2 cup sugar, oil, salt, eggs and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place or until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Knead 1/2 cup raisins into each; roll each portion into a 15x9-in. rectangle. Brush with additional oil. Combine cinnamon and remaining sugar; sprinkle to within 1/2 in. of edges.
Tightly roll up, jelly-roll style, starting with a short side; pinch seam to seal. Place, seam side down, in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
Preheat oven to 375°. Brush with oil. Bake 45-50 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 loaves (16 slices each).
Originally published as Cinnamon Raisin Bread in Best of Country Breads 2000, p85

Nutritional Facts

1 slice: 145 calories, 2g fat (0 saturated fat), 13mg cholesterol, 153mg sodium, 28g carbohydrate (9g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 starch.

  • 2 packages (1/4 ounce each) active dry yeast
  • 2 cups warm water (110° to 115°)
  • 1 cup sugar, divided
  • 1/4 cup canola oil
  • 2 teaspoons salt
  • 2 eggs
  • 6 to 6-1/2 cups all-purpose flour
  • 1 cup raisins
  • Additional canola oil
  • 3 teaspoons ground cinnamon
  1. In a large bowl, dissolve yeast in warm water. Add 1/2 cup sugar, oil, salt, eggs and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place or until doubled, about 1 hour.
  3. Punch dough down. Turn onto a lightly floured surface; divide in half. Knead 1/2 cup raisins into each; roll each portion into a 15x9-in. rectangle. Brush with additional oil. Combine cinnamon and remaining sugar; sprinkle to within 1/2 in. of edges.
  4. Tightly roll up, jelly-roll style, starting with a short side; pinch seam to seal. Place, seam side down, in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
  5. Preheat oven to 375°. Brush with oil. Bake 45-50 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 loaves (16 slices each).
Originally published as Cinnamon Raisin Bread in Best of Country Breads 2000, p85

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forSwirled Cinnamon Raisin Bread

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Kisha128 User ID: 8697567 241715
Reviewed Jan. 14, 2016

"Great recipe, don't bake it for the 45 minutes. The outer crust will be to hard, easy and delish ;)"

MY REVIEW
Kwviola User ID: 8603946 236377
Reviewed Nov. 4, 2015

"Made this tonight, hubby made 1/2 without raisins and it turned out perfect, mine I added raisins but it ended up comically cavernous in the middle. (Says more about my baking skills than the recipe though!) Ours cooked in about 30 minutes; if I had let it go the full 45 that I had set the timer for, it would have burned. The nose knows!"

MY REVIEW
lallday User ID: 8454863 229864
Reviewed Jul. 20, 2015

"Divine, easy recipe to make, final product is exactly what I was looking for."

MY REVIEW
pupcakes81 User ID: 8017729 225453
Reviewed Apr. 26, 2015

"yummy....so good. I replaced the raisins with chopped prunes because it was all I had. I may experiment with whole wheat and maybe ground flaxseed, but there is nothing wrong with the way it is now."

MY REVIEW
kelaghazal User ID: 8076444 222330
Reviewed Mar. 8, 2015

"awesome bread,my children love it, I put chopped walnuts in with the cinnamon and sugar."

MY REVIEW
kap97 User ID: 8114921 87910
Reviewed Nov. 22, 2014

"Hands down the best raisin bread recipe I've found. Has the perfect amount of raisins and cinnamon and makes a good amount of bread, at two loaves (I freeze one after baking it). I use butter to brush the tops of the bread rather than oil. I also only put 1 tsp of salt rather than 2, but that's just me. Also it never takes my oven the whole 45-50 minutes to cook the bread, more like 30-40 minutes, but it could just be my oven."

MY REVIEW
thishungering User ID: 2128082 36430
Reviewed May. 30, 2009

"I made this bread this afternoon, it's AMAZING! Instead of brushing the dough with oil I used butter. Definitely will make again."

Loading Image