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Swirled Cinnamon Raisin Bread Recipe
Swirled Cinnamon Raisin Bread Recipe photo by Taste of Home

Swirled Cinnamon Raisin Bread Recipe

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4.5 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.
TOTAL TIME: Prep: 25 min. + rising Bake: 45 min. + cooling
MAKES:32 servings
TOTAL TIME: Prep: 25 min. + rising Bake: 45 min. + cooling
MAKES: 32 servings

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

Nutritional Facts

1 slice equals 145 calories, 2 g fat (trace saturated fat), 13 mg cholesterol, 153 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchange: 2 starch.

Directions

  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

Reviews for Swirled Cinnamon Raisin Bread

AVERAGE RATING
(7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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
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
Reviewed Jul. 20, 2015

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

MY REVIEW
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
Reviewed Mar. 8, 2015

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

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