Cinnamon Swirl Whole Wheat Raisin Bread
Warm cinnamon swirl whole wheat raisin bread offers a hearty, sweet-flavored loaf with tender raisins, perfect for breakfast or toast, appealing to bread lovers and health-conscious bakers alike.
Ingredients
Instructions
- Mix 3 cups of flour, 1/2 cup of sugar, salt, and yeast in a large bowl.
- Heat water and vegetable oil to 120° to 130° F; stir into the flour mixture. Beat in eggs until smooth.
- Mix in whole wheat flour and enough of the remaining flour to make the dough easy to handle.
- Turn the dough onto a floured surface.
- Knead for 8 to 10 minutes, until smooth and elastic. Place in a greased bowl, turning to coat all sides.
- Cover and let rise until doubled in size, about 1 hour. (Can be refrigerated for up to 4 days.)
- Grease two 9 x 5 x 3-inch loaf pans.
- Punch down the dough and divide in half.
- Knead half of the raisins into each ball of dough.
- Roll each ball into a 9 x 18-inch rectangle; brush each with 1 tablespoon melted butter.
- Sprinkle ground cinnamon evenly over the buttered surface.
- Roll up each rectangle starting from the short end to form a loaf.
- Place the loaves seam-side down in the prepared pans.
- Cover and let rise until nearly doubled, about 30 minutes.
- Bake in a preheated oven at 375°F (190°C) for 35-45 minutes until golden brown.
- Remove from oven and brush with remaining melted butter if desired. Cool before slicing.
Tips & Substitutions
For optimal dough texture, ensure your water temperature is within 120° to 130° F, as too hot can kill the yeast. If you prefer a less sweet bread, reduce the sugar by a third. You can substitute half of the whole wheat flour with all-purpose flour for a lighter texture. Adding chopped nuts can also enhance flavor and texture.
Serving Suggestions
Enjoy this cinnamon swirl bread toasted with a pat of butter, or serve it alongside a Breakfast Smoothie for a balanced meal. It also pairs beautifully with a warm bowl of oatmeal or as a side for a hearty soup. Try it with cream cheese or jam for a delightful twist.
Storage & Reheating
Once the bread is completely cooled, wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze the loaves in freezer bags. To reheat, simply toast slices or microwave briefly until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Cinnamon Swirl Whole Wheat Raisin Bread contains roughly 352 calories, with 4g protein, 45g carbohydrates, and 20g fat. It is an excellent source of dietary fiber (32% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 588mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular white flour instead of whole wheat flour?
Yes, you can substitute regular all-purpose flour for whole wheat flour, but the bread will have a different texture and flavor. Whole wheat flour provides a nuttier taste and denser structure, while white flour results in a lighter, softer bread. Adjust the liquid if needed, as whole wheat flour absorbs more moisture.
How can I make this bread vegan?
To make this bread vegan, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use a plant-based oil instead of butter for brushing. Additionally, ensure that the sugar used is vegan-friendly, as some sugar may be processed with bone char.
What can I do if my dough isn't rising?
If your dough isn't rising, check the yeast's freshness; expired yeast won't activate. Ensure the water temperature is correct as well, and keep the dough in a warm, draft-free area. If necessary, allow extra time for rising. If it still doesn't rise, consider using a new batch of yeast.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).