Nov 11, 2017

Swirled Cinnamon Raisin Bread

Easy One Rise Cinnamon Swirl BreadSomebody needs to stop me from eating my third slice of this delicious sweet bread! I’m happy to share my easy recipe for cinnamon swirl raisin bread and there are a few reasons why I think you’ll like it. First, it’s good! Second, it’s easy to make compared to most other recipes. Third, it’s a faster, one-rise recipe so the bread is ready to eat in 90 minutes. I use a mix of yellow and red raisins because I like the two different colors and textures.

Swirled loaves often wind up with gaps inside the loaf and it happens to me too. One day it’s perfectly tight and the next time I make it I get gaps but even with a gap, this cinnamon bread is still fantastic. I made the one below the exact same way as the one above, and it developed some small gaps but that didn’t stop me from enjoying it. With or without gaps, it’s the best cinnamon raisin bread I’ve ever had.

Cinnamon Swirl Raisin Bread GapsIf you’re tempted to spread butter on it before adding the brown sugar/cinnamon mixture, I do not recommend it because when I tried it, the loaf did not hold together as well. In fact, this bread has no butter at all – I make it with extra light olive oil and it’s delicious! I hope you’ll try this recipe, follow it exactly, and let me know how yours turned out. Click here for the recipe. – Jenny Jones

6 Comments on "Swirled Cinnamon Raisin Bread"

  1. Camille

    Made this delicious bread but instead of brushing with milk before sprinkling the brown sugar cinnamon mixture and it was to die for! Sorry Jenny I used butter : )

  2. Barbo

    It’s not that I don’t love and appreciate you but…………………
    what do you have against butter?

  3. Natalina

    Dear Jenny,
    I only discovered your site about 2 months ago, and can’t tell you how many times I have already made your breads, buns, chocolate cake, and a few other savoury dishes….all outstanding results. I can’t believe that I’m seeing this new recipe! I started doubling your whole wheat bread recipe, making a loaf or buns with one half, and with the other half, kneading in raisins, and rolling with brown sugar and cinnamon to get the same swirl effect. It’s been phenomenal. Sometimes it separates ( I did not brush with milk) but it’s lovely to pull apart. Will now do it using your new instructions. Thank you sooooo much for these great recipes!

  4. Jody

    I made your Swirled Cinnamon Bread and WOW did we enjoy it! I’m worried I might start getting my “winter fat” if I keep eating these delicious breads and recipes. I made the cabbage rolls for my kids and grandkids one night and everyone raved. THANK YOU dear Jenny!

  5. Helen Swiatkowski

    Hi.. I came across your site while looking for instructions on making bread crumbs. My husband was polish and my children love the dishes he would make. Now they want to make them. Your site is great. I’m not a cook normally (74 yrs young) and am looking forward to making some of the dishes, especially desserts. Will make your site my go to. Thank you Jenny.. Keep up the good work..👍😉

  6. Mary M Claps

    I will be making this loaf today.
    I have made your easy crusty bread in the covered Dutch oven several times.
    I LOVE that bread 🥖. Thanks I am a fan and thoroughly enjoy your videos on
    you tube.
    You make preparing food fun and easy.

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