Cinnamon Raisin Bread Take Two

   More cinnamon and raisin bread =]


Except this time, it’s a little easier and a bit more healthy.


Remember my cinnamon swirl bread recipe? I loved that bread but it was a little more work to roll it out and make the swirl, so this time the swirl was omitted. This time, the cinnamon, sugar, and raisins were added right into the dough!

  • 1 C soy milk
  • 2 tbsp coconut oil
  • 2 1/2 tsp active dry yeast
  • 2 eggs, room temperature
  • 1/4 cup sugar
  • 3 1/2 C WW flour (+ 2 tbsp if dough too sticky)
  • 1/2 tsp salt
  • 1 tbsp splenda
  • 2 tbsp cinnamon
  • 1 C raisins
  • egg + milk for brushing
  1. In a heat-proof container, microwave milk for about 45 sec to 1 minute or until warm. Add coconut oil and allow it to melt. Temperature should be warm to the touch, just above body temperature. Sprinkle yeast over top and allow to sit for 10 mins.
  2. In a large bowl, combine WW flour, salt, splenda, and cinnamon.
  3. In the bowl of an electric mixer, mix sugar and eggs with paddle attachment until combined. Add milk/coconut oil/yeast mixture and stir to combine. Add half the flour and beat on medium speed until combined. Add the other half and beat until combined.
  4. Add raisins to the mixer.
  5. Switch to dough hook attachment and knead dough on medium speed for ten minutes. (If dough is still too sticky, add 2 tbsp WW flour and knead again for 5 mins)
  6. In the same mixing bowl, drizzle a little canola oil down the side of the bowl and coat dough in oil. Cover with plastic wrap and set it in a warm place for at least 1.5 hrs.
  7. Place dough, in a large loaf pan lined with parchment. Cover with plastic wrap and allow to rise for another hour.
  8. Preheat oven to 350 degrees.
  9. Mix one egg with a small amount of milk and brush over top of loaf. Bake for 40 mins (middle/lower rack) or until golden brown. If you notice your loaf is browning fairly quick, cover the top with a piece of aluminum foil (shiny side down) to prevent further browning.
  10. Remove bread from pan and allow to cool. Slice and serve.

This bread was amazing – I absolutely love it.


Tastes good and is fairly good for you.


Plus it’s outrageously soft, even for whole wheat… must be the soy milk.


2 Comments Add yours

  1. Your bread looks beautiful! I like how relatively healthy it is :D Thanks for sharing!


    1. Janine says:

      Thank you, I hope you give it a try! Happy baking =]


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