Cinnamon-Swirl Raisin Bread

Toast this bread for breakfast for a healthy start to a long workday or spread blue cheese and drizzle honey on toast points with poached pears. The whole-wheat flour gives you both protein and fiber, and the raisins add flavor and fiber.

Serves: 8Hands-on: 25 minutesTotal: 4 hours 40 minutesDifficulty: Medium

Serves: 8


  • 1 packet yeast
  • 3 Tbsp. sugar
  • 1 1⁄3 cups warm water
  • 3 Tbsp. soft butter
  • 1 tsp. salt
  • 1⁄4 tsp. baking powder
  • 1 3⁄4 cups all-purpose flour
  • 1 3⁄4 cups whole-wheat flour
  • 1 cup raisins
  • 3 Tbsp. cinnamon


  • Combine yeast, 1⁄2 teaspoon sugar, and 1⁄3 cup water in a bowl. Let sit for 5 minutes.
  • In a mixing bowl combine remaining water, butter, remaining sugar, salt, and baking powder. Mix in the all-purpose flour and then the yeast mixture with an electric mixer. Add the whole-wheat flour and raisins. Knead with dough hook for 10 minutes.
  • Turn dough into an oiled bowl, cover and let rise in a warm place for 1 to 2 hours until doubled in bulk.
  • Punch down dough, then roll into a rectangle. Sprinkle the cinnamon over the dough, roll it into a cylinder, and place in an oiled loaf pan. Cover and let rise in a warm place for 90 minutes until doubled in size.
  • Preheat oven to 350°F. Uncover bread and bake for 40 minutes.