Somebody 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.
If 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
Jenny I am so happy to have found your recipe for this bread! I have made several loaves and my family and friends just love it! In fact I am baking 4 loaves today! 1 for us, 1 for my daughter’s family, 1 for the neighbors, and 1 to slice & put in the freezer. We don’t like when it’s all gone! Thank you for all your amazing bread!
Cinn. Bread in oven now. I goofed in the triangle size. Thought it was 18 not8 had to squash a little in pan !We shall see!
I love your blog. I have made over 100 loaves of the simple whole wheat bread. Today I am making 2 loaves of the cinnamon swirl raisin bread. All your recipes are great.Thanks so much. Keep them coming.
Hi Jenny, I love your recipes! I am making this cinnamon bread right now. I found that I had to add much more flour to get the bread to form a mass in step 4. I’m thinking that is because it is so cloudy here today and the air is heavy and moist. I follow your directions exactly as I have used several of your recipes with great success. The dough is in the pan now, hopefully going to rise one inch above the rim. I’ll let you know how it turns out! Thank you for sharing your expertise and your recipes!
It sounds like you might have sifted the flour before measuring, which would result in too little flour. I hope it turns out!
The recipe states to be sure to aerate the flour before measuring. I understood that to mean sift the flour. Is that incorrect?
Shame on me. I just looked at the FAQ’s. Aerate is not sifted.
I measured and followed everything to the letter! No rise. Milk too warm?
Please see the FAQs / “Problems with Yeast Baking”
The most amazing bread, my husband loved as do I. I love watching your videos, keep up the good work, they are amazing.
Hi I made another recipe raisen swirl bread and when it was done I let it cool and when I did cut into it the top part of each slice came apart from the loaf. What did I do wrong? I will mention that I did brush the dough with butter before sprinkling on the cinnamon sugar,
I love your recipes and step by step instructions I am a bread lover too.
Thank you for all the great information.
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 : )
It’s not that I don’t love and appreciate you but…………………
what do you have against butter?
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!
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!
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..??
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 make preparing food fun and easy.