Cinnamon Swirl Raisin Bread |Yeast Bread|

I am back after a long break! My laptop stopped working suddenly and I had a very bad time to fix it and recover all the files and photos. Thankfully everything is fine now and here I am back with a cinnamon swirl raisin bread recipe which I love to bake especially this time of the year.

The nip in the air, the fallen leaves and the smell of pumpkin spice wafting everywhere announce the Fall is here! Since I love to bake, this time is very special to me. The smell of the warm spices from the baked goods make me feel warm and cozy. Cinnamon swirl raisin bread is one of them. When the bread bakes in the oven, the whole house smells amazing!

The sweet cinnamon swirl bread dotted with raisins wins my heart every time I bake. The bread is soft and fluffy with a sweet cinnamon and raisin filling inside. Perfect for breakfast and the leftovers make for a delicious bread pudding too. Lightly toast the slices and spread with homemade whipped maple butter. Yum! Here is the recipe how to make it.

Other bread recipes you may like to try!

Tips:

You may soak the raisins in rum or brandy to make it plump. The bread keeps fresh in an airtight container for 2 days at room temperature. You may freeze it too.

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HOW TO MAKE CINNAMON SWIRL RAISIN BREAD

YIELD: 1 loaf
PREP: 15 mins
COOK: 30 mins
READY IN: 2 hrs 15 mins

The bread is soft and fluffy with a sweet cinnamon and raisin filling inside. Perfect for breakfast and the leftovers make for a delicious bread pudding too.

INGREDIENTS

2 cups all purpose flour
21/4 teapsoons active dry yeast
1 teaspoon salt
3 tablespoons granulated sugar
1 cup milk lukewarm (between 105-110 F)
1 large egg at room temperatue
4 tablespoons unsalted butter at room temperature
1 cup dark raisins for the filling
1 tablespoon ground cinnamon
2 tablespoons light brown sugar
2 tablespoons unsalted butter melted for the filling
1 medium egg for egg wash
1 tablespoon vegetable oil for greasing the bowl and the loaf pan

INSTRUCTIONS

1. In a small bowl proof the yeast by mixing 1/4 th cup warm milk, 1 tablespoon sugar and yeast powder. Stir and let it activate. When the yeast mixture becomes frothy, the yeast is activated. Combine the flour, salt and rest of the sugar in a large bowl. Add the remaining milk, egg, softened butter and the yeast mixture. With a wooden spoon mix well until it forms a dough.
2. In a lightly floured surface, transfer the dough and knead for 5-8 minutes. The dough should be tacky but not too sticky. Transfer the dough to a lightly greased bowl, cover with a cling wrap and let it rest in a warm place until it doubles in size, about 1- 1 1/2 hour.
3. When the dough is doubled, transfer to a work surface and lightly press and roll the dough to a 16×9 inch rectangle. Brush the rolled dough with melted butter. Mix the cinnamon and sugar and sprinkle on top of the dough. Add the raisins evenly on top.
4. Starting from the shorter side, tightly roll into an 9 inch log, tucking the ends under. Grease a 9×5 loaf pan and transfer the log of dough, seam side down. Cover and let it rise for 30-40 minutes in a warm place or until the dough rises to the rim of the pan.
5. During the final rise, preheat the oven to 425F. When the dough has risen, gently brush on top with egg wash. Transfer to the oven and bake for 25-30 minutes and the top is golden brown in color Transfer to a wire rack and remove from the pan to cool completely before cutting. Once cooled, cut into thick slices.
6. Lightly toast the slices and serve with whipped maple butter or any spread of your choice. Enjoy!