Raisin Cinnamon Swirl Bread

There really are no words to say how yummy this bread is.  I’ve been wanting to make this for a long time, but have been just a little..nervous. I mean, it’s bread. On the other hand..it’s raisin bread. 😀  So when my hubby came home one day and said that he needed to take some bread to a work lunch, I knew this is what I wanted to make.    I didn’t have a recipe for it though, so I went online and found this one  at  Allrecipes that I thought would work. Bingo!! It more then worked!! 4 loaves later, I can officially say this is my favorite bread to make.  Since my kids don’t like raisins, we left those out of 2 loaves..the result? Again..delicious! 😀  Light and airy with a hint of sweetness..this bread is sure to please.


  • 1 1/2 cups milk
  • 1 cup warm water (110 degrees F/45 degrees C)
  • 2 (.25 ounce) packages active dry yeast
  • 3 eggs
  • 1/2 cup white sugar
  • 1 teaspoon salt
  • 1/2 cup margarine, softened
  • 1 cup raisins
  • 8 cups all-purpose flour
  • 2 tablespoons milk
  • 3/4 cup white sugar
  • 2 tablespoons ground cinnamon
  • 2 tablespoons butter, melted

The How-To:
*Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
*Dissolve yeast in warm water, and set aside until yeast is frothy. Mix in eggs, sugar, butter or margarine, salt, and raisins. Stir in cooled milk. Add the flour gradually to make a stiff dough.
*Knead dough on a lightly floured surface for a few minutes. Place in a large, greased, mixing bowl, and turn to grease the surface of the dough. Cover with a damp cloth. Allow to rise until doubled.
*Roll out on a lightly floured surface into a large rectangle 1/2 inch thick. Moisten dough with 2 tablespoons milk. Mix together 3/4 cup sugar and 2 tablespoons cinnamon, and sprinkle mixture on top of the moistened dough. Roll up tightly; the roll should be about 3 inches in diameter. Cut into thirds, and tuck under ends. Place loaves into well greased 9 x 5 inch pans. Lightly grease tops of loaves. Let rise again for 1 hour.
*Bake at 350 degrees F (175 degrees C) for 45 minutes, or until loaves are lightly browned and sound hollow when knocked. Remove loaves from pans, and brush with melted butter or margarine. Let cool before slicing.

This recipe makes 2 loaves. Double the goodness! 🙂

YUM!!  Perfect as toast for breakfast, or for a little treat during the busy day.



Filed under bread, breakfast, sides, Snacky-Snacks

2 responses to “Raisin Cinnamon Swirl Bread

  1. thesavvystudent

    YUM! This bread would probably also be perfect for French Toast!

  2. OH! I never thought of that! I bet you’re right. Heavenly!! If you try it, let me know. 😀 I’m pretty sure I’ll be making it this weekend. 😀 Thanks for stopping by!!

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