A couple weeks ago, when we lamented the fact that the people who raised us and claimed to love us still didn’t find it in their hearts to provide us with the specific food products we yearned for (basically, we are all the Honest Toddler on the inside), I remembered yet another item on the denied list which was quickly added to my Writ of Grievances with my progenitors that I will carry with me to the grave and blame for all of my misfortunes, like that Amazon reviewer who said my cookbook was “tantamount to culinary fanfic.” Just kidding, I just took too many melodrama pills this morning.
But I do clearly remember a friend’s dad making us the most glorious thing for breakfast after a sleepover: cinnamon swirl toast with salted butter. The slices came from a package of bread with a brand name on it that we had in our own home, but only the whole-wheat kind, and as the full extent of the betrayal crystallized in my mind, I realized that this meant that my mother would go to the store, see the cinnamon swirl varietal on the shelf and reach past it for the one that tasted like sad. I
Made my case to my mother when I got home but I was ineffective in convincing her that sugary cinnamon raisin swirl bread was an essential part of my daily nutrient intake.
Cinnamon Roll Quick Bread
Almost 30 years later, I’m mostly over it, really. Okay, I’m not. I mean, what if it had been made with 100 percent whole grain sandwich bread? Who could argue with the virtues of homemade bread with everything from whole wheat to rye, barley, oats and brown rice flour in it? And surely, something so unquestionably earnest deserves an inner spiral of indulgence, just one tiny little ribbon of joy. Surely, a slice of such a glorious thing popping out of the toaster tomorrow morning could make up for all sorts of hardships, like the fact that it’s still not spring outside, or why is someone climbing on my head before the sun is up? Surely, you’re not going to deny your inner or outer child this, not because they might whine about it on the internet in a few decades (cough) but because it’s spectacularly good — all the aroma of cinnamon buns baking, none of the nutritional void.
Five years ago: Migas with Tomato-Chipotle Coulis, Layer Cake Tips + The Biggest Birthday Cake, Yet and Penne and Potatoes with Rocket
Note: From the comments over the years, I’ve heard that man people prefer this with 2x the cinnamon-sugar filling for a more classic, luxurious flavor. No need to double the egg, however.
Healthy Banana Bread Recipe
Make bread dough: In the bottom of large mixing bowl, combine water, milk and sugar or honey, then whisk in yeast until dissolved. Add egg and oil and whisk until combined. In a separate bowl, whisk together flours, grains and salt, then add this to the yeast-egg mixture. If mixing with a machine, combine with paddle attachment at the lowest speed for 1 minute. If mixing by hand, use a large spoon and stir for 1 minute. The dough will be wet and coarse; do not fret. Let it rest for 5 minutes.
If using a mixer, switch to the dough hook and mix the dough on medium-low for 2 more minutes. By hand, do the same with your spoon. The dough will seem firm and more smooth, ideally supple and sticky, but if it’s still very wet, add a bit more flour, a spoonful at a time. If it seems excessively stiff, add a little more water, a spoonful at a time. Continue to mix with dough hook or by hand for 4 minutes.
Scrape dough out onto lightly floured counter. Knead a few times, then form the dough into a ball and let it rest, covered by the empty bowl upended over it, for 10 minutes. Repeat this process — kneading a few times, then resting for 10 minutes — two more times.
Whole Wheat Cinnamon Bread For Bread Machine ⋆ 100 Days Of Real Food
Proof dough: Transfer dough to lightly oiled bowl with room for dough to at least double. Cover with plastic wrap and let proof at room temperature for 60 to 70 minutes, until doubled in bulk. Dough can also be fermented overnight or up to 4 days in the fridge. If proofing in the fridge, remove the dough before the fridge about 3 hours before you plan to bake it.
Prepare filling: Combine the sugar, cinnamon, raisins or currants, and flour in a food processor or blender, processing until the fruit is chopped.
Fill bread and form loaves: Turn out onto a floured counter and divide it into two equal pieces. Roll each into a long, thin rectangle, about 16-x-8 inches. Brush the dough with the beaten egg and water mixture. Sprinkle half the filling evenly over the egg. Beginning with a short edge, roll the dough into a log. Gently press the side seam and ends closed, and place the log in a lightly greased loaf pan. Repeat with remaining dough and filling.
Whole Wheat Bread
Proof bread again: Cover the pan with lightly greased plastic wrap, and allow the bread to rise for about 1 hour at room temperature, or until it has crowned about about 1-inch over the rim of the pan, about 45 to 60 minutes. About halfway through, heat oven to 350°F.
Bake bread: For about 40 minutes, rotating the loaf once for even color. When done, it will sound a bit hollow when tapped and the internal temperature will read 190°F.This easy whole wheat cinnamon raisin bread recipe requires no yeast, no kneading, no bread machine. It’s lightened up, soft and so delicious!
I guess it started with my Dad, who loves cinnamon raisin bagels, cinnamon raisin bagel chips, cinnamon raisin English muffins - you name it.
Cinnamon Walnut Bread With Honey Butter
Cinnamon raisin bread, too, but he prefers ittoasted so it gets a little crispy. He spreads it with butter while still warm, so it melts right into the bread (or bagel or muffin) and crunches on into it.
And so it happened one day that I saw cinnamon raisin bagels in the grocery store, while pushing my little ones around aisle by aisle, that I became nostalgic and wanted to share that with them.
I did find a brand of cinnamon raisin bread at Trader Joe’s that was whole wheat and not half bad. We tried it out that weekend.
Marbled Cinnamon Sugar Quick Bread Recipe
I topped it with peanut butter for the kidsand they gobbled it up, taking after their Pops (as they call my Dad).
The loaf was super sturdy, which was great for storing it, but it always made me think it was a bit stale.
I've also shared with you whole wheat peanut butter banana bread, whole grain banana applesauce bread and banana bread baked oatmeal, other breakfast and snack favorites in our house!
Whole Wheat Cinnamon Raisin Bread Recipe
This whole wheat cinnamon raisin bread is unbelievably soft and moist. It melts in your mouth and just floods you with warm, comforting flavors.
I now make this bread almost every 2 weeks. My kids inhale at least half of a loaf each Sunday for their breakfast. (Still topped with peanut butter of course!)
I freeze and save the other half of the loaf for the next weekend - unless my husband and I devour it that same day - and so I’m quickly back to making more.
Soaked Whole Wheat & Cinnamon Raisin Bread
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Use a vegan butter, melted coconut oil or canola oil in place of the butter for this recipe. (You can also substitute applesauce for some of the butter/oil if you prefer.)
* My children highly recommend you top this with peanut butter for an extra hearty breakfast. (Plus then you’ve got carbs, protein and fruit all in one to start the day strong!)
Cinnamon Swirl Yogurt Quick Bread
* I highly recommend you double the recipe so you can make two loaves at once. Freeze the extra (see below for details) or give the extra loaf to a friend or neighbor!
You can also freeze this bread! Wrap it first in plastic wrap and then in aluminum foil. (This helps protect it from freezer burn.) Write the recipe name and the date on the aluminum foil with a sharpie marker and pop it in the freezer.
The bread will keep in the freezer for up to 6 months. (Just move it to the fridge to defrost overnight - breakfast is ready to go!)
Whole Wheat Cinnamon Swirl Bread
Quick breads like this that don’t use yeast, don’t need kneading and don’t require a bread machine will show you how simple it is.
Happy weekend to all of you, and I hope it includes some of this whole wheat cinnamon raisin bread. You know it’s what we’ll be having Sunday morning!
I use white whole wheat flour for baking. You could use regular whole wheat or all-purpose flour - or a combination - if you prefer.
Egg Free Apple Cinnamon Bread W/ Whole Wheat (vegan)
The bread will keep on the counter for 3-5 days, in the fridge for a week or in
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