Cinnamon Raisin Bread

Sturdiwheat Whole Wheat Cinnamon Raisin Bread

Cinnamon Raisin Bread


  • 1 Sturdiwheat Whole Wheat Bread Mix
  • ¼ Cup Brown Sugar
  • 2 tsp cinnamon
  • ½ Cup Raisins, soaked in hot water for 10 minutes, drained, and patted dry.
  • Vegetable Oil Spray


  • Prepare Sturdiwheat Whole Wheat Bread dough according to conventional oven directions through Step 3.
  • Lightly spay a 9 x 5 inch loaf pan. Set aside.
  • Lightly flour counter surface. Pat the dough into a 9 x 12 inch rectangle, making the corners as square as possible.
  • Lightly spray the surface with vegetable oil spray. (Leave 1-2 inches unsprayed on one 9-inch side of the dough. This will be the outside of the roll, and will allow the dough to stick together.)
  • Mix brown sugar and cinnamon together and spread over the dough.
  • Sprinkle raisins over the dough.
  • Roll somewhat tightly from the sprayed 9″ side. Pinch together to make a seam.
  • Place rolled dough in the prepared pan, seam on the bottom.
  • Let rise for about an hour.
  • Preheat oven to 350F.
  • Lightly spray the top of the loaf with vegetable oil spray
  • Bake for 50 – 55 minutes, or until the loaf is nicely browned and firm.
  • When loaf is baked, turn out on a cooling rack.

Enjoy this tasty variation of Sturdiwheat Whole Wheat Bread with butter. Great toasted also!