My mom used to make this Cinnamon Swirl Bread once a week when I was growing up! I love it toasted with a good slathering of butter. This sweet, tasty loaf is sure to be a favorite in your house, too.
A self-admitted carb addict – my mom has always loved baking bread.
She was also quite skilled at it. She even made English muffin bread in this weird glass tube that she used to have. I remember the way it smelled in the house when she baked it. That bread was really really good. I am going to have to get that recipe from her, too!
Freshly baked bread is one of those things that always makes me feel nostalgic.
It reminds me of home.
Contrary to popular belief, bread IS easy to make.
When you think of how much a really good loaf of bread costs, you can argue that learning to make bread is also a huge money saver.
Not to mention, all of the artificial preservatives in store-bought bread. Yuck!
This cinnamon swirl bread is still a favorite of mine.
Bread is one of those things that I don't eat a lot of. So when I do, I make it count!
I can remember my mom baking this cinnamon bread when I was a kid.
She never put raisins in it though; my dad was never a fan of raisins in food. I kind of the like the sweet chewy little morsels in my bread, especially when this bread is toasted and slathered with melting butter. Oh man, that's the ticket!
My mom would also glaze this bread with a simple sweet icing. I left it off this time. I'm not a fan of the super sweet glaze. Feel free to make it if you like it.
This recipe also makes great cinnamon rolls.
Cinnamon Raisin Swirl Loaf
Ingredients
Dough:
- 7 ½ cups all purpose flour
- 2 pkgs dry yeast or 4 ½ teaspons
- 2 cups milk
- ½ cup sugar
- ½ cup butter softened
- 2 tsp salt
- 2 eggs room temperature
Icing:
- 1 cup powdered sugar
- ¼ tsp vanilla
- 1 ½ tbsp milk more if needed
Optional: For Cinnamon Rolls
Instructions
Cinnamon Swirl Loaf
- In a large mixing bowl combine 3 ½ cups of flour and yeast.
- In a saucepan heat milk, sugar, butter, and salt just until warm.
- Add to dry mixture in bowl.
- Add eggs.
- Beat at low speed for 30 seconds.
- Beat at high speed for 3 minutes.
- By hand stir in enough flour to make a moderately soft dough. (up to 7 ½ cups) This amount will vary depending on how humid it is in your area. You will know you have enough flour when the dough is smooth and not sticky.
- Knead dough until smooth and elastic.
- Shape into ball and place into a lightly oiled bowl.
- Cover and wait for dough to double in size.
- Punch down.
- Divide dough in half.
- Cover and let rest for 10 minutes.
- Roll each half into a 15 x 7 inch rectangle.
- Sprinkle with sugar and cinnamon.
- Roll dough up in a jelly roll fashion. (If you are making cinnamon rolls: slice the resulting loaf of dough into 1-½" slices.)
- Place rolled dough loafs in greased loaf pans, cover and rise until doubled in size. (If making cinnamon rolls: place flat slices in a greased 9 x 9 pan. Cover and let rise until doubled in size.)
- Bake at 375℉ for 35-40 minutes. Loaves should be golden brown.
Icing
- Mix all ingredients and then drizzle on bread.
Notes
Nutrition
Cinnamon raisin bread toasted is one of my favorites! Perfect toasted with melted butter and cinnamon sugar.