Cinnamon raisin swirl bread (vegan)

This cinnamon raisin swirl loaf is a total breakfast classic. It can be enjoyed as is, toasted or even dipped in custard for a fantastic twist on French toast!

After making a batch of cinnamon raisin bagels last week and absolutely adoring them, I figured that making a loaf of raisin swirl bread was in order.

To be completely honest with you lovelies though, I was actually wanting to make bagels again because they turned out so yummy last time but at the same time I wanted to make something different so I settled on making 2 batches of dough and made both 🙂

Typically I would make this cinnamon raisin swirl loaf similarly to any swirl related loaves where you would roll the dough out into a rectangle, spread your filling on the inside and roll it right on up before baking it off.

But I find that this doesn’t work very well with raisins because usually they don’t stay in place and fall out of the swirl when you slice into it so instead, i kneaded the raisins into the dough itself.

Another thing I do whenever I make raisin bread is that I like to soak them in water for about 10 minutes before using them so that they plump up. This way, they retain moisture and help keep your bread from drying out as easily.
Oh and one more thing before I leave you with the recipe, if you want to make swirl buns, all you need to do is slice your log up into 2” thick rounds and bake them for 15 – 20 mins. As much as I like to make loaves, I like to make swirl buns from time to time because I find them more convenient for those on the go mornings.

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Cinnamon raisin swirl loaf recipe