Cinnamon Swirl Raisin Bread

Cinnamon Swirl Raisin Bread

  • 35 Minutes Prep3 Hours 10 Minutes Total
  • 16 Servings
  • 160 Calories per Serving
Create two classic loaves of delicious homemade bread. Sugar, cinnamon and raisins are rolled in the dough to create the signature swirl.

Ingredient List

  • 6 to 6 1/2 cups Gold Medal™ all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon salt
  • 2 packages regular active or fast-acting yeast
  • 2 cups water
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1 cup raisins
  • 1 tablespoon vegetable oil
  • 1/2 cup sugar
  • 1 tablespoon ground cinnamon
  • Vegetable oil
  • 1 tablespoon butter or margarine, softened


  1. In large bowl, mix 3 cups of the flour, 1/2 cup sugar, the salt and yeast. In 1-quart saucepan, heat water and oil until very warm (120°F to 130°F); stir into flour mixture. Stir in eggs; beat until smooth. Stir in enough remaining flour to make dough easy to handle.
  2. Place dough on lightly floured surface; gently roll in flour to coat. Knead 8 to 10 minutes or until smooth and springy. Grease large bowl with shortening or cooking spray. Place dough in bowl, turning dough to grease all sides. (If desired, at this point, dough can be refrigerated up to 4 days.) Cover; let rise in warm place about 1 hour or until dough has doubled in size. (If using fast-acting yeast, do not let rise 1 hour; cover and let rest on floured surface 10 minutes.)
  3. Grease 2 (9x5-inch) loaf pans with shortening or cooking spray. Gently push fist into dough to deflate; divide in half. Knead 1/2 cup of the raisins into each half. Roll each half into 18x9-inch rectangle. Brush 1 tablespoon oil over rectangles.
  4. In small bowl, mix 1/2 cup sugar and the cinnamon; sprinkle each rectangle with half of sugar-cinnamon mixture. Beginning at 9-inch side, roll up each rectangle. Pinch edge of dough into roll to seal. Press each end with side of hand to seal; fold ends under loaf. Place loaves, seam sides down, in pans. Brush oil over loaves. Cover; let rise in warm place about 1 hour or until dough has doubled in size.
  5. Move oven rack to lowest position; heat oven to 375°F. Bake 30 to 35 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to cooling rack. Brush butter over loaves; cool.


  • For great yeast bread results, try these Gold Medal® flour varieties: Gold Medal® Better for Bread™ flour and Gold Medal® whole wheat flour.

Nutrition Information

Daily Values (Amount per serving)

Total Fat 3 1/2g 5%, Saturated Fat 1/2g 4%, Cholesterol 15mg 5%, Sodium 230mg 10%, Potassium 75mg 2%, Total Carbohydrate 28g 9%, Dietary Fiber 1g 4%, Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 8%, Vitamin D 0%, Vitamin E 0%, Thiamin 15%, Riboflavin 10%, Niacin 8%, Vitamin B6 0%, Folic Acid 10%, Vitamin B12 0%, Pantothenic Acid 2%, Phosphorus 4%, Magnesium 0%, Zinc 0%, Selenium 15%, Copper 2%, Manganese 10%

Other Nutrients (Amount per serving)

Calories 160, Calories from Fat 30, Trans Fat 0g, Monounsaturated Fat 1g, Polyunsaturated Fat 1 1/2g, Soluble Fiber 0g, Insoluble Fiber 0g, Sugars 9g, Protein 3g, Beta-Carotene 0%, Omega-3 0g, Carbohydrate Choice 2, Starch 1, Fruit 0, Other Carbohydrate 1, Skim Milk 0, Low-Fat Milk 0, Milk 0, Vegetable 0, Very Lean Meat 0, Lean Meat 0, Medium-Fat Meat 0, High-Fat Meat 0, Fat 1/2, Fruits 0c, Vegetables 0c, Grains 1oz-eq, Meat & Beans 0oz-eq, Dairy 0c, Fats & Oils 1tsp