53 Reviews of Cinnamon Swirl Raisin Bread - for Bread Machine

From: Lvs2Cook

On Nov 17, 2004

This bread is excellent!! I made as posted except I used 1 1/2 tbsps. of cinnamon. It was perfect! This recipe is one I will be making for a long time. Thank you for posting!!!!

From: KLV

On Oct 26, 2003

This was great! I make cinnamon buns or raisin bread for our Sunday morning breakfasts and this combined the two. My kids love it. I did cut back on the cinnamon though - more like 3 teaspoons instead of 3 tablespoons. I also didn't do the egg white and sugar thing at the end - enough sugar in the filling for us anyway. Thank you! This bread will become part of our family breakfasts!

From: Tyler's mom

On Jul 7, 2006

This is a great recipe. The only thing I must mention is to be sure that there aren't any raisins exposed on the top of the bread when you bake it. They burn up and don't taste good. Other than that the bread is excellent!

From: Wildfire

On Sep 26, 2005

This is the second time I am making this raisin bread and it is totally Yummie. We are no longer buying it at the store and this bread has a nice crust and a soft,fluffy center. It will be a tradation from now on to make this loaf once a week in my household.

From: teachingchef

On Jul 24, 2006

I've been searching for years for the perfect cinnamon bread for my family and I've finally found it. The kids don't like raisins so I left those out. We like cinnamon in the bread as well as the swirl so I added 2 tsp of cinnomon to the dough ingredients. Outstanding!

From: CobraLimes

On Dec 21, 2004

As simple a recipe as possible with delightful results. I only used 3 tsps. of cinnamon (and took the liberty of submitting that correction) and the flavor was perfect. This is a wonderfully textured loaf bursting with cinnamon and raisins (I used golden ones and would consider using double the amount next time I make this...my preference). I'll be making 2 more loaves for Christmas morning and appreciate you providing such a lovely recipe. Thanks!

From: 16Paws

On Jun 22, 2006

WOW! I made this bread exactly as directed except for the room temp ingredients (my bread maker has a preheat feature). Have to admit I was a little concerned about the egg white on the dough before the butter and cinnamon sugar mixture, as that seemed a tad strange and I wondered if it was typo. No it wasn't! DH and I could hardly wait for this to cool down enough to slice big slices and gobble them down as fast as we could. The bread is just the perfect blend of tender dough, sweetness and cinnamon. The absolute best cinnamon bread recipe I've ever tried and the best cinnamon bread I've ever eaten hands down. This will be our standard. Thanks for sharing!

From: Janie Cooper

On Dec 30, 2004

This was the first time I had used the dough cycle and I was delighted with the results!! Nice soft texture and great flavor. I found that I didn't need as much melted butter & cinnamon as called for. I use Koranji cinnamon and it is very dtrong. This is a KEEPER!!

From: Cookie26

On Mar 11, 2004

This recipe is delicious! I second the opinion about a reduction in cinnamon, but this recipe is wonderful either way. I make it both with and without the raisins and the loaf doesn't make it through the day in my household of 4.

From: Queenofcamping

On Apr 22, 2006

This is a great bread...I will however make some changes next time. I like more raisins and I will add more cinnamon and maybe some brown sugar. I just sprinkled cinnamon on(did'nt measure it) and I did not really taste much. I guess that is what the "recipe" is for, right.