Whole Wheat Cinnamon Raisin Swirl Bread

Or is it Cinnamon Swirl Raisin BreadI dunno.  Anyway, when the temperature dropped today, my oven was crying to be baking something, so bake we did!  This bread is comforting, delicious, and really pretty healthful, making it a great after school snack.  Toast it and slather with butter for a yummy side for your eggs in the morning.

*** Bread slices easier when cool… if you can wait.  (PS – I can’t.)

*** I’ve used sucunat in place of sugar with great success.

*** The white whole wheat gives this bread an amazing texture, but you could probably go 1/2 white 1/2 wheat if that’s what you have.

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  1. wondering if this could be adapted for a bread machine?

    • I’m not sure, Tiffany. I haven’t replaced my bread machine since it took a dive off of my counter, so I switched to using the KitchenAid mixer to do all my mixing. The only thing I think might be a problem with the bread machine is allowing the 30 minutes for the sponge to soak.

  2. This past weekend I thought about looking for bread recipes that use white ww flour. Now I can spend my time baking instead of searching. Thanks!

  3. My grandmother made bread like this–what lovely memories. Whenever I make it, I get giant air pockets. Any ideas how to prevent them?

  4. I’m definitely not going to use raisins because I do not like them, but would it be okay to use plain old whole wheat flour as a substitute?

  5. Can I use normal whole wheat instead of white whole wheat, and still get the same results?

    • My experience is that my bread is more dense with regular whole wheat flour. Be sure to give it plenty of rise time if you give it a try. 🙂

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