Cinnamon-raisin swirl bread from The Superfun Times Vegan Holiday Cookbook: Entertaining for Absolutely Every Occasion (page 247) by Isa Chandra Moskowitz

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute any non-dairy milk for unsweetened almond milk.

  • louie734 on January 10, 2022

    Very satisfying dough to work with and end result. I subbed out 50g flour for whole wheat; brushed the swirl with aquafaba instead of coconut oil, and added 2 t all purpose flour to the cinnamon sugar to prevent swirl separation. For the glaze I used maple syrup instead of agave. The bread is just the right amount of sweetness and spice. Didn't get the rise I expected - didn't allow enough rise time after shaping? Or should've used an 8x4" pan? Some recipes start with 3 cups of flour - increase the amount of dough? (I think cheated myself on the 2nd rise time, too.) This is practically perfect; just need to work out the kinks.

  • Lglen on April 10, 2020

    So so good. Partner wants this “all the time”.

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