Cinnamon Raisin Bread

By: Jennifer M February 2, 2011 Breads 4 Comments
Cinnamon Raisin Swirl Bread
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Even though we’re dodging the worst of today’s snow storm here in the usual “snow belt”, it’s still officially a snow day (school buses cancelled) and that means it’s time to bake some bread.
There is just something so comforting about toasted cinnamon raisin bread on a cold winter morning. The flavours and the smell of warm cinnamon, the snow falling out the window and a warm cup of coffee are about as close to perfection as I can think of at the moment.
This is my favourite cinnamon raisin bread recipe. It has a lovely texture and flavour and is unbelievably good toasted. I have recently discovered Saigon Cinnamon and used it in this bread. The cinnamon flavour is so distinct and pleasant, especially if you are a cinnamon lover. It is a bit stronger than regular cinnamon but with such pure flavour. I highly recommend it for this bread, where cinnamon is the star.

Cinnamon Raisin Swirl Bread

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About The Author

Hi! I'm Jennifer, cooking my way through the seasons in beautiful Muskoka, Ontario Canada. Did you know you could sign up to get new posts delivered right to your email inbox? Subscribe to Seasons and Suppers by Email


  1. Betty @ scrambled hen fruit February 4, 2011 at 11:21 pm

    There’s nothing more homey than the smell of bread baking on a snowy day. :) This bread is lovely!

  2. Jennifer February 5, 2011 at 9:11 am

    Thanks Betty. Besides the taste, I think my favourite part is eating it in pieces by “un-rolling” it!

  3. Athena B. January 21, 2013 at 12:41 pm

    Will this recipe work with bread flour instead of all-purpose flour? Bread flour is all I have on hand at the moment.

    • Jennifer M January 21, 2013 at 1:00 pm

      Absolutely, Athena. You may just need to adjust amount of flour a tad (I’m guessing you may need a bit less. I’d reserve 1 cup of flour and then add only as needed to make a smooth dough)

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