Cinnamon raisin swirl bread from Big Book of Bread: 125 Recipes for Every Baker (page 153) by King Arthur Baking Company

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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

    Allow to stand at room temperature overnight. See recipe for a variation.

  • hibeez on April 11, 2026

    I did not put the raisins in, as I doubled the dough to make one cinnamon and one lemon bread. The swirl separated a bit, but sliced nicely and toasted well. It was pretty delicious. Next time, I'll make it with the raisins.

  • anya_sf on February 15, 2025

    I made the variation without sourdough starter. Accidentally added the butter with the other ingredients instead of at the end - still worked fine. The dough was pretty sticky and never fully pulled away from the bowl. It wasn't too difficult to shape after rising though. 1 Tbsp sugar was plenty for the topping. Although I tried not to let the topping drip down the sides, it was unavoidable, and the loaf stuck to the pan somewhat; lining with parchment might be good. My loaf took 10 min longer to bake. It was absolutely delicious toasted with butter.

  • thefritschkitchen on November 19, 2024

    Beautiful loaf and very tasty too. Great toasted with butter

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