Cinnamon raisin swirl bread
Bread
This recipe has lots of room for variation. I add in the whole wheat flour to make it a bit healthier, but you could just use all-purpose or vary it with other flours (bread, cake, etc.). Also, for the butter that is added in with the eggs, this could be increased to 1/2 cup for a richer flavor (or coconut oil would make a tasty sub) but I keep it lower so I don't feel as bad spreading butter all over it when it comes out of the oven! <br /> <br />I soak my raisins in hot water before adding them so that they plump up a bit. The raisins could be omitted altogether, if desired. <br /> <br />This makes about 4 loaves in a 8.5 x 4.5 in loaf pans, or about 3 loaves in 9 x 5 in pans. Could also slice the rolled dough and add to a round pan to make cinnamon rolls with a homemade cream cheese frosting. Oven timing should be adjusted accordingly. <br /> <br />I like to bake one loaf right away, freeze two of them for another day and give away one loaf to a friend for a housewarming, new baby, etc.
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