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Cinnamon Bread

Homemade Cinnamon Bread

Fall is not one of my favorite seasons but I have found that I am enjoying it more and more. There is definitely something wonderful about a crisp Fall day on the trail with sky brilliantly blue. Or the early frost on grasses. And I am finding that I do enjoy the flavors of Fall.

I seem to crave different foods; crisp apples, the pungent flavor of sage, sharp tastes of ripe nuts. I got the craving for cinnamon bread last week. I haven't made a standard loaf of bread in a while. Mostly I've been making the no-kneed artisan bread. But I thought I'd like to try a nice cinnamon raisin bread.

I decided to try Cinnamon Raisin Swirl Bread from pete bakes!. I halved the recipe to make only one loaf. I had a little problem rolling and crimping the loaf. The recipe suggests to sprinkle the dough with water before sprinkling the cinnamon. It ended up leaking out but no problem. I crimped the ends and squeezed it into the pan to rise a second time.

It was so yummy. I loved it toasted but it was also great in a cheese sandwich on the trail. I used Swiss cheese with a little bit of cream cheese. You can also add a slice of ham if you want meat. Sooo good.

Homemade Cinnamon Bread
Ready for the first rise

Homemade Cinnamon Bread
Roll out the dough and sprinkle with cinnamon sugar

Homemade Cinnamon Bread
Ready for the oven

Homemade Cinnamon Bread
Golden brown from the oven

Homemade Cinnamon Bread
Love the swirl

Homemade Cinnamon Bread
Perfect for a fall morning


Comments (1)

Amy:

Yum! I used to make a rolled bread with cinnamon and diced apricots for the filling. Haven't thought about it in years!

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