There are only two ways I will gladly eat raisins.
One is if they are covered in chocolate.
Two is if they’re rolled up in bread, sandwiched between fresh dough and cinnamon sugar.
But even so, raisins are not my favorite dried fruit.
So what can make cinnamon raisin bread even better? More fruit than just raisins!
Dried blueberries, dried cherries, and raisins thrown in for good measure.
Still sweet, chewy, and cinnamon-y.
But better because 1. homemade bread is awesome and 2. raisins aren’t the only fruit rolled up in these loaves.
And please – promise me this: if you make this bread, take your slice(s), place them on a baking sheet, spread on a little softened butter, add another sprinkle of cinnamon + sugar, and bake in the oven for 5-10 minutes until the butter and sugar are melted into the top of your slice.
Best slice of morning toast you’ll ever have, right there.
Cinnamon Sugar Fruit Swirl Bread
Makes: 2 loaves, 12-16 slices each (based on my basic Farmhouse Bread recipe)
- 3 cups bread flour
- 1/3 cup honey or agave nectar
- 1/4 cup canola or safflower oil
- 1 Tbsp salt
- 4 1/2 tsp active dry yeast (2 packages)
- 2 1/4 cups warm water
- 3 cups all purpose flour
- 1 Tbsp olive oil
- 1/3 cup sugar
- 1 Tbsp cinnamon
- 2/3 cup dried fruit
- In the bowl of a stand mixer or other large bowl, mix the bread flour, honey/agave, oil, salt, and yeast.
- Add warm water to flour mixture and mix together until the water is incorporated.
- Stir in the all purpose flour, 1 cup at a time, until the dough is mixed together and is easy to handle.
- Knead dough (with dough hook or by hand) until it is smooth and springs back when you touch it (about 5 minutes).
- Place the dough in a large bowl that has been coated with olive oil. Cover with plastic wrap or a towel and sit in a warm place to rise for 40-60 minutes or until dough has doubled.
- Punch dough down and divide into 2 equal pieces. Roll each piece into a rectangle (the width of your loaf pans).
- Sprinkle the sugar and cinnamon over each piece of dough and top with the dried fruit. Roll up and place into your greased loaf pans.
- Cover the loaf pans with plastic wrap or a towel and let the dough rise, again, in a warm place 40-60 minutes, or until doubled.
- Preheat oven to 375 degrees and place rack in the middle of the oven.
- Bake bread for 40-45 minutes or until the bread is golden brown and they sound hollow when tapped.
- Remove from the oven and let them cool 5 minutes before removing from the pans.