This Red bean swirl loaf takes a Japanese spin on the cinnamon raisin swirl loaf we all know and love. The bread is light and fluffy soft with a hint of sweetness from the red bean paste and is definitely one of the favorites in my household and hopefully yours as well!
It’s been a while since I’ve made anything with red bean because we just haven’t had any left in the fridge after using the last of it up to make oh so delicious red bean buns!
At first I was debating as to whether or not I wanted to make red bean donuts or red bean pancakes (dorayaki), but we didn’t have anymore bread at home so I decided to make this loaf instead 😛
When I first took this scrumptious loaf out of the oven, mother deer thought that I baked up a swiss roll cake because it looked so similar to one.
And after I explaining to her that it was actually a red bean swirl loaf, she was a little disappointed because she’s been on a dessert binge lately but upon trying it out, she was more than happy to have another slice or three of the fluffy loaf!
Now that was when lil’ bun and brother deer both charged into the kitchen to get a slice of their own. And within a good 10 minutes…we were already done an entire loaf!
Good thing this recipe yields two loaves huh?
Now before I let you have at the delicious recipe, I want to share with you all something I learned lately about making bread dough that’s helped me immensely when it comes to trying to figure out when your dough is ready for proofing.
When you start to knead the dough, make sure you only add enough flour for the dough to just come together and no longer stick to the mixing bowl and/or your hands. It might still feel a little damp but don’t add anymore flour because you will end up with very dry bread this way!
You can also always tell if your bread has been kneaded enough by stretching a piece of it out and it should have a window pane effect where you can almost see through it.
Lil bun’s favorite is cinnamon raisin swirl. That girl could probably eat an entire loaf of that in a day and she’s been convincing me to bake her up a loaf so look forward to a recipe for that real soon!
-Cynthia
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Notes: If you don’t have red bean paste you can substitute with any sweet spread of your choice (ex. chocolate hazelnut, jam, etc)
For an added Japanese spin, add a tablespoon of matcha powder into the dough when you are mixing the dry ingredients
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What a cute recipe! Is red bean sweet?
Yup, it's a sweet paste because when they make the paste they sweeten it up with sugar but typically red beans aren't sweet!
Hi, Cynthia. Did you turn to self-hosting? How was it? This bread sounds really good. We also had a bread called Pan de Monggo which uses red bean paste as well. Yum! Happy FF! :) xx
Yes I switched to self-hosting Jhuls! It was actually a lot easier than I imagined it would be but I still have a lot of work to do because formatting changed and now I need to go through and manually update my links which takes time (ex. my Pintrest pins).
Pan de Monggo sounds pretty cool! I think I'm going to look it up and see what it's all about! I love finding new recipes for redbean!
Red bean paste - I have never used it before but your bread sure looks good. Thanks for the info on how to tell if your bread is done proofing - I never pulled out any dough to see if it was transparent. Happy Fiesta Friday and thanks for coming to Angie's party :)
This looks so pretty and I really like red bean paste so I imagine I would like it!
You know, I've never tried red bean paste before! But this swirl loaf looks so fluffy and delicious, I definitely want a few slices!
Thanks for sharing this with us at Fiesta Friday!