Cinnamon Raisin Bread

This past weekend, I was tempted by and bought a cinnamon roll. After getting it home and devouring it, I realized that one roll just wasn’t enough to satisfy my cinnamon craving. I should have bought two (or maybe more ;-))… I considered making more rolls of my own, but (I’m going to be honest here) that seemed like SO much work! So I settled on the next best thing, Cinnamon Raisin Bread.

Still recovering from my Halloween indulgence, I decided to resist the sugar and sweetened with maple syrup instead. For fun, I mixed in some whole wheat flour too… Ya, I know. I’ve got a weird sense of fun :-)… I was a little concerned that the addition of whole wheat might make the bread too dense, but it turned out perfect! Soft and chewy, sweet and cinnamony.

Now, on to new ventures! Perhaps cinnamon raisin bread french toast… Or maybe I’ll channel Elvis and make a fried peanut butter and banana sandwich, on cinnamon bread. mmmm.

 

 

 

 

Cinnamon Raisin Bread

Dough:

1 tbsp Quick Rise Yeast

1/2 cup Warm Water (not hot)

1/2 cup Applesauce (unsweetened)

1/3 cup Canola Oil

1/4 cup Pure Maple Syrup

1 tsp Apple Cider Vinegar

1/2 tsp Salt

2 cups Whole Wheat Flour

1 – 1 1/2 cups All-Purpose Flour

1/2 tsp Cinnamon

1/4 tsp Ground Ginger

1 cup Raisins

Swirl:

2 tbsp Pure Maple Syrup

1 tsp Cinnamon

 

Prepare a 9 x 5 inch loaf pan (I used parchment paper).

In a large bowl, dissolve the yeast in the water.

Stir applesauce, oil, maple syrup, vinegar, and salt together. Warm slightly (should feel warm to touch). If it’s too hot, allow to cool until you can easily touch it. Stir into yeast mixture.

Add whole wheat flour, one cup at a time, stirring until well incorporated. Add one cup of all-purpose flour, stirring until too stiff to do so, finish incorporating flour by kneading in.

Turn dough out onto a floured surface and knead until smooth and elastic, adding more flour if necessary (takes about 5 minutes).

Immediately, roll out into a 9 x 13 inch rectangle (if your rectangle is longer, that’s ok). Spread 2 tablespoons of maple syrup evenly over surface. Sprinkle evenly with 1 teaspoon of cinnamon (I used a sieve to get a nice even dusting).

Roll dough, pinch ends to seal, and place in loaf pan.

Cover and let rise for approximately 1 hour, until doubled in size.

Place in an oven, preheated to 350°F. Bake for 35 – 45 minutes, until it sounds hollow when tapped (if bread browns too quickly, cover loosely with foil).

Cool in the pan for 20 minutes before transferring to cooling rack.

Makes 1 loaf.

 

 

15 thoughts on “Cinnamon Raisin Bread

  1. Thanks for the recipe. I love those with a soft Brie. I know it sounds weird, but you know how us French people are… Please continue sharing!

  2. Psssttt…next time you get whole wheat flour? Get white whole wheat flour, it is a “lighter” flour (it is whole wheat, just a different variety). It is great in breads – and speaking of..yum!

    • There’s one store around here that I’ve seen selling white whole wheat. I was going to get some, but wasn’t sure how it really differed from regular whole wheat (taste, appearance). Next time I’m there, I be sure to pick some up :-)

  3. Yum! I just started baking bread (didn’t dare to do so until recently), and your bread looks so delicious! I love cinnamon, and the idea of maple syrup instead of sugar is lovely. Thanks for the recipe! Hope to try it someday :)

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