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