If you’re looking for a cozy and comforting treat, look no further than this Cinnamon Swirl Raisin Bread. Perfect for breakfast, a mid-afternoon snack, or even a sweet addition to your dinner table, this bread combines the warm, spicy aroma of cinnamon with the natural sweetness of raisins.

It’s not just a bread; it’s a delightful experience with every slice echoing the comforts of home and heartwarming flavors. Whether you’re a baking novice or a seasoned pro, this recipe will fill your kitchen with a tantalizing aroma and leave your taste buds in bliss. Let’s get started on this delicious journey!

Ingredients Needed for This Recipe

Dough:
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (about 2 1/4 teaspoons) instant yeast
- 1/2 teaspoon salt
- 1 cup warm milk (around 110°F)
- 1/4 cup unsalted butter, melted
- 1 large egg
Filling:
- 3/4 cup dark brown sugar
- 2 tablespoons ground cinnamon
- 1/2 cup raisins
- 1/4 cup unsalted butter, softened

Egg Wash:
- 1 egg, beaten with 1 tablespoon of water

Instructions for Making Cinnamon Swirl Raisin Bread

Prepare the Dough: In a large mixing bowl, combine flour, sugar, yeast, and salt. Add the warm milk, melted butter, and egg to the dry ingredients. Mix until a soft dough forms. Turn the dough out onto a floured surface and knead for about 8-10 minutes, until smooth and elastic. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place until doubled in size, about 1 hour.

Make the Filling: In a small bowl, mix together the brown sugar, cinnamon, and raisins.
Assemble the Bread: After the dough has risen, punch it down and turn it out onto a floured surface. Roll the dough into a rectangle, about 1/4 inch thick. Spread the softened butter over the dough, then evenly sprinkle the cinnamon-sugar-raisin mixture on top. Starting at one long edge, tightly roll up the dough into a log. Pinch the seam to seal. Place the log, seam side down, in a greased 9×5 inch loaf pan. Cover the pan with a damp cloth and let the dough rise for another 30 minutes.
Bake the Bread: Preheat your oven to 350°F (175°C). Brush the top of the dough with the beaten egg wash. Bake in the preheated oven for about 35-40 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.

Cool and Serve: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. Slice and serve either warm or at room temperature, perhaps with a dab of butter or a drizzle of honey.

Tips for Perfecting the Recipe

Yeast Vitality: Ensure your yeast is fresh as old yeast can prevent the bread from rising properly. If you’re uncertain about its freshness, proof the yeast by dissolving it in a little warm milk with a pinch of sugar. If it doesn’t bubble within 10 minutes, it may not be active.

Kneading the Dough: Proper kneading is crucial. You’re aiming for a smooth, elastic dough, which usually takes about 8-10 minutes by hand. If you’re using a stand mixer, it might take slightly less time. The dough should be tacky but not sticky. If it sticks to your hands or the surface, add a little more flour, but be sparing—too much can make the bread dry.

Consistent Rolling: When rolling out your dough for the filling, aim for an even thickness to ensure that the swirls are uniform. This not only makes your bread beautiful when sliced but also ensures even cooking.

Tight Rolling: When you roll the dough into a log, roll it tightly. This helps prevent the filling from leaking out during the baking process and maintains the integrity of your swirls.

Temperature Control: Make sure your milk is warm (about 110°F) to touch but not hot; too high a temperature can kill the yeast, which stops the bread from rising.

Allowing Proper Rise Time: Be patient with rising; the dough should really double in size. This might take longer in colder environments. If your kitchen is cool, consider placing the dough in a slightly warmed oven (turned off after heating for a minute).

Avoid Overbaking: Keep an eye on the bread during the last minutes of baking. If the top is browning too quickly but the bread isn’t done, tent it loosely with aluminum foil to prevent burning.

Serving Suggestions

Breakfast Delight: Toast a slice and spread with butter or cream cheese for a warm, comforting breakfast. Pair it with a cup of coffee or tea.

French Toast: Use thick slices of this bread to make an indulgent French toast. Dip in a mixture of beaten eggs, milk, vanilla, and a pinch of cinnamon, then cook on a griddle until golden brown. Serve with maple syrup and a dusting of powdered sugar.

Dessert Option: Serve slices of the bread with a scoop of vanilla ice cream and a drizzle of caramel sauce for a simple yet decadent dessert.

Snack Time: Enjoy it as a mid-afternoon snack, perhaps with a little honey drizzle or alongside some fresh fruit.

Storage Tips

Cool Completely: Before storing, let the bread cool completely. Storing it while it’s still warm can lead to moisture buildup, which can make the bread soggy.

Room Temperature Storage: Wrap the bread tightly in plastic wrap or place it in an airtight container. It will stay fresh for about 3-4 days at room temperature.

Refrigerate for Longer Freshness: If you’d like to keep it fresh longer, you can store the bread in the refrigerator. Wrapped tightly, it can last up to a week.

Freezing: For long-term storage, freeze the bread. Wrap it securely in plastic wrap and then in foil. It can be frozen for up to 3 months. Thaw at room temperature or in the microwave when ready to eat.

Frequently Asked Questions

Can I use bread flour instead of all-purpose flour? Yes, bread flour can be used and will give your bread a slightly higher rise and a chewier texture due to its higher protein content.

How do I know if my bread is done baking? The bread should be golden brown on top, and when tapped, it should sound hollow. An instant-read thermometer inserted into the center should read 190°F.

Can I omit the raisins? Absolutely, if you’re not a fan of raisins, you can leave them out or substitute them with another dried fruit like dried cranberries or chopped dates.

What can I use instead of butter for the filling? For a different flavor, you can use softened cream cheese or a mixture of cream cheese and butter. You could also use a vegan butter substitute if you’re looking for a dairy-free option.

How can I make this recipe vegan? Substitute the milk with a non-dairy alternative like almond or soy milk, use a vegan butter substitute, and replace the egg in the dough with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, set aside to thicken).

Cinnamon Swirl Raisin Bread

This recipe will fill your kitchen with a tantalizing aroma and leave your taste buds in bliss. Let's get started on this delicious journey!

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Serving Size

Ingredients

Dough:
3 cups all-purpose flour
1/4 cup granulated sugar

1 packet about 2 1/4 teaspoons instant yeast
1/2 teaspoon salt
1 cup warm milk around 110°F

1/4 cup unsalted butter melted
1 large egg
Filling:

3/4 cup dark brown sugar
2 tablespoons ground cinnamon
1/2 cup raisins

1/4 cup unsalted butter softened
Egg Wash:
1 egg beaten with 1 tablespoon of water

Instructions

Prepare the Dough: In a large mixing bowl, combine flour, sugar, yeast, and salt. Add the warm milk, melted butter, and egg to the dry ingredients. Mix until a soft dough forms. Turn the dough out onto a floured surface and knead for about 8-10 minutes, until smooth and elastic. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place until doubled in size, about 1 hour.
Make the Filling: In a small bowl, mix together the brown sugar, cinnamon, and raisins.
Assemble the Bread: After the dough has risen, punch it down and turn it out onto a floured surface. Roll the dough into a rectangle, about 1/4 inch thick. Spread the softened butter over the dough, then evenly sprinkle the cinnamon-sugar-raisin mixture on top. Starting at one long edge, tightly roll up the dough into a log. Pinch the seam to seal. Place the log, seam side down, in a greased 9×5 inch loaf pan. Cover the pan with a damp cloth and let the dough rise for another 30 minutes.

Bake the Bread: Preheat your oven to 350°F (175°C). Brush the top of the dough with the beaten egg wash. Bake in the preheated oven for about 35-40 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
Cool and Serve: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. Slice and serve either warm or at room temperature, perhaps with a dab of butter or a drizzle of honey.