Whole Wheat Cinnamon Raisin Bread

Unfortunately, I won’t be spending Mother’s Day with either my Mom or my Mother-in-law this weekend 😦  Living away from family stinks, but I am fortunate and grateful that I will be seeing my Mother-in-law next weekend and my Mother the weekend after that!!!  For this post, I decided to share with you some delicious Whole Wheat Cinnamon Raisin Bread that I adapted from Peter Reinhart’s cookbook The Bread Baker’s Apprentice.  I actually baked this bread for my sister’s baby shower brunch (stay tuned for more details on the baby shower!).  I was baking a few other things that weekend for the shower, so I completely forgot that I was out of raisins!  I’m not a huge fan of raisins in bread, so it wasn’t a big deal.  I also decided to use whole wheat flour in addition to the all-purpose flour, so you’ll notice that the cinnamon swirls aren’t as visible with the whole wheat flour.  I assure you that the wonderful cinnamon taste was still there even if you can’t see it.  This bread is perfect to bake for a Mother’s Day brunch.  Enjoy and Happy Mother’s Day to all you Mamas out there!


  • 2 cups all-purpose flour
  • 1 1/2 cups whole wheat flour
  • 4 tsp granulated sugar
  • 1 1/4 tsp salt
  • 2 tsp instant yeast
  • 1 1/4 tsp cinnamon
  • 1 egg, slightly beaten
  • 2 tbsp butter, melted
  • 1/2 cup buttermilk, at room temperature
  • 3/4 cup water, at room temperature
  • 1 1/2 cups raisins (optional – I left them out)


  1. Stir together flours, sugar, salt, yeast, and cinnamon in the bowl of a stand mixer.  Add the egg, butter, buttermilk, and water and stir on low speed until ingredients come together to form a ball.  If the dough seems too sticky, add flour.  If it seems too stiff, add water.
  2. Switch paddle attachment to dough hook and begin kneading on medium speed for 6 minutes.  Add flour if necessary.  If adding raisins, add in at the last 2 minutes of kneading.
  3. Lightly oil a large bowl with canola oil and transfer the dough to the bowl, rolling to coat the dough in oil.  Cover the bowl with plastic wrap and place a dry kitchen towel on top.  Allow to rise for 2 hours at room temperature.
  4. Divide the dough into 2 equal pieces and form into loafs.  Grease 2, 9″ loaf pans and place dough inside.  Spray the tops with cooking spray and cover with plastic wrap and dry kitchen towels.  Allow dough to rise another 1 1/2 hours.
  5. Place the oven rack in the middle shelf and preheat the oven to 350 degrees.  Place the loaf pans on a baking sheet making sure the pans don’t touch each other and bake for 20 minutes.  Rotate pans 180 degrees and continue baking for another 20-30 minutes or until golden brown on top.
  6. Immediately remove the bread from their loaf pans being sure not to burn yourself.  Allow the bread to cool for at least 1 hour before slicing.

*Adapted from Peter Reinhart’s The Bread Baker’s Apprentice

Check out these other sweet treats that would be perfect for a Mother’s Day Brunch:


Filed under Baked Goods, Bread, Breakfast

17 responses to “Whole Wheat Cinnamon Raisin Bread

  1. I do want to make some bread and this looks so good. I really like whole wheat bread and I bet the cinnamon in it adds the perfect amount of sweetness.

  2. Oh for sure my kids will love this bread. They like anything raisin in it. My family doesn’t eat enough whole wheat stuff. I think it’s probably a great way to start from bread… I haven’t spent mother’s day with my mom since I left Japan… 15 years. I never forget to call and send flowers, but I really wish that I can spend the day with her. Now that I’m a mom, I get to celebrate with my own family. Enjoy belated mother’s day with your MIL and mom. 🙂

  3. Chubby Hubby

    This bread looks delicious! I won’t be spending Mother’s Day with my mom or mom in law either, but I think this bread will be able to soothe some of my pain!

  4. I won’t be seeing my mom for mothers day, either. I hate it!

    This bread looks delicious though. I’ve never made my own bread at home before!

  5. looks delicious!!! can’t wait to try.

  6. I love cinnamon bread, it smells amazing! Yours looks really pretty, I wish I could make bread. I wish I could eat it too ;D

  7. gingerbreadbagels

    Awww I’m sorry you won’t be with your mom on mother’s day. 😦

    This bread is absolutely gorgeous. I love that you used whole wheat flour. 🙂

  8. great idea and a healthy alternative

  9. I won’t be spending Mother’s Day with my mom either but I just might be spending it with this bread- looks incredible!

  10. I wish I could sink my teeth into a slice of that bread right about now!! That sounds amazing! Especially because you also included cinnamon…yummmmy!

  11. Yummy! This bread looks perfect for mothers day! 🙂

  12. I can’t wait to try this. I am really getting into baking things from scratch. That’s pretty big since box cakes were my life. I still like their convenience… but I love controlling my ingredients now. Thanks for sharing this recipe. I hope you have a wonderful Mother’s Day.

  13. I don’t think I’ve ever had whole wheat cinnamon bread…it sounds lovely! I can imagine how good it would be toasted with some butter. Yum!

  14. This looks fantastic! I would probably use craisins or apricots (I don’t eat raisins)…

  15. This bread sounds fantastic! I have never made cinnamon raisin bread, but I think I need to!

  16. Sorry you weren’t able to spend time with your family this past weekend. Thanks so much for sharing this delicious bread recipe.

  17. Pingback: Baby Shower | Happy When Not Hungry

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