Cinnamon Raisin Bread

My busy travel schedule continued last week, but in addition to work travel, I also had a trip for fun (not that work travel can’t be fun–but you know what I mean).   I spent the weekend in Portland, Oregon with one of my best friends, Stephanie.   Stephanie and I met back in high school and became good friends while working on our high school yearbook.  In college we travelled through Europe together and over the years have been able to keep in touch and visit each other in all the various cities we have lived in.

Since this year was a big birthday year for both of us (we turned 30!!!), we decided that instead of exchanging gifts as usual, we would meet up and have a fun girls weekend.   We chose Portland for our celebration weekend in part because it was a convenient place for us to get to, but also because we’ve heard it is a great city for foodies (we both get really exciting about eating great food)!   While we were there we really enjoyed visiting the Saturday farmers market and eating Moonstruck Chocolate!  Overall it was a fantastic place to celebrate our birthdays, and when my schedule clears up a little I may even try to make a few of the delicious dishes we enjoyed there.

Before heading off to Portland, Graham and I got to feast on some seriously tasty cinnamon raisin bread.  Somehow I was able to find some time to whip out a few loaves of this bread last weekend.  I’ve packed our freezer with the stuff and in between trips, have been enjoying buttered cinnamon raisin toast.  So if you are looking for a treat that is perfect for fall and freezes and toasts well, look no further…

The recipe I used is from Peter Reinhart’s Bread Baker’s Apprentice.  As I’ve mentioned before, I would highly recommend this book if you are interested in baking homemade bread.  The book and recipe is actually located here on Google books (see page 147 for the cinnamon raisin bread recipe).  I basically followed the recipe as directed, but substituted about a third of the bread flour with white whole-wheat flour.  It turned out to be delicious and was just a touch healthier with the whole-wheat.

Tasty Easy Healthy Green Recipe Ratings:

Recipe Report Card Notes About Recipe Ratings

Tasty Rating


Four Chefs (Delicious!)

The walnuts, cinnamon swirl and crisp cinnamon and sugar topping took this bread to a whole other level!

Easy Rating


Two Easy Chairs (A Long March…)

Although this recipe did not take as much time as some of the other recipes in Bread Baker’s Apprentice, it was still a pretty involved process. Baking bread is a perfect indoor activity when fall and winter weather is not so nice out though.

Healthy Rating


Two Apples (Surgeon General’s Warning!)

I did try to make this recipe a little healthier with some whole-wheat flour, but overall the bread was probably closer to cinnamon rolls then to wholesome whole-wheat bread.

Green Rating


Four Leaves (Mother Earth Approved)

Most of the ingredients were organic and the egg was cage-free and local.

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3 comments to Cinnamon Raisin Bread

  • steph

    Sal- this bread looks so yummy. I can’t wait to try the recipe. Portland was a fabulous trip… the perfect way to spend our 30th birthdays! :)

  • I simply love cinnamon so I am sure I would love this bread.

  • OK – you’ve convinced me. Cinnamon raisin is my most favorite of all breads and I’ve always wanted to make it. Your bread looks beautiful and the recipe definitely doable. Thanks for the pictures and link to the recipe!

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