This is one amazing tasting bread. If you want to make a loaf of bread that is not too sweet, but full of cinnamon-y goodness, this is it!This is not just your ordinary cinnamon swirl bread...it has cinnamon infused right in the dough!
I am not a raisin fan, but I made one loaf with walnuts that I roasted in a skillet on the stove.
Roasted nuts impart such a warm nutty flavor that once you taste it, you will never have nuts the same way again.I made the other loaf with raisins and roasted walnuts, but I made them into 3 smaller, individual sized loaves.
See that swirl? There's more cinnamon hiding in them....
This one is my raisin-less loaf saturated with roasted walnuts.
Can I just say 'roasted' one more time?
Whoa...I just did.
My 16 year old loved his own personal sized loaf.When the loaves came out of the oven, I brushed them with butter and guess what?
I put more cinnamon on it.
I got my reward when I saw his eyes roll back in his head....
Hi, I don't see the recipe so wanted to ask you - what kind of skillet did you use? It all looks amazing!
ReplyDeleteSo, let me see if I've got this right. Roasted nuts are better? ;) I have to give that a try now, and it's all your fault, and I bet you're smug at this. :D As you should be. :)
ReplyDeleteThank you Thank you. My children have been begging me for cinnamon raisin bread all week. I refused to buy it and now I can make it for them tomorrow.
ReplyDeleteI also liked this recipe. Great looking bread. :)
ReplyDeleteNice baking along with you,
Susie
iRaw, the BBA (Bread Baker's Apprentice) Challengers are cooking recipes from Peter Reinhart's book from the same name. If you want the recipe, you will have to buy/borrow/go to the library...we would love to have you join us! I used a non-stick skillet.
ReplyDeleteBy the way, if you want 'carmelized' nuts, just sprinkle a little granulated sugar over the nuts while cooking them on the skillet and heat until the sugar melts....oh my...
Oh wow, here you go baking bread like it's so easy again! This looks amazing...I luv roasted nuts of any sort, bet they added great flavor :)
ReplyDeleteGirlichef (Heather), you CAN make bread...I would love to see you 'rise' to the challenge! I recommend that you begin with my easy step by step Half & Half Honey Wheat Bread and buzz me with any questions!
ReplyDeleteOkay, maybe....I'll go find it and write down the recipe and see if I can get up the nerve...promise I'll let you know (or ask ??'s) about how it goes. IF I rise to the challenge ;)
ReplyDeleteHeather, you asked for it, you got it! You don't have to find it and write it down...it's in my printable recipe site here:
ReplyDeletehttp://sites.google.com/site/printablerecipes/full-page-recipes/breads/half---half-wheat-bread
No excuses, now girl! Go for it!
Glad to know it was a hit! I am hoping to make mine in the morning. Your bread looks wonderful!
ReplyDeleteHey! Come and claim your prize!
ReplyDeleteDebby
http://foodiewife-kitchen.blogspot.com/
Thanks for visiting our blog. I haven't tried that flour. Great tip. I love this bread. I have made it several times. It's so good as toast!
ReplyDeleteYum! I am liking your blog. Thanks for stopping by mine. I see a few things I want to try and hopefully I'll get your Half and Half Honey Wheat bread made sometime this week.
ReplyDeleteThank you so much for visiting my blog, I hope you can find some Old Bay. I love your blog, I do not have much experience making bread, but after reading some of your posts, now I feel I can tackle it!
ReplyDeleteGlad you enjoyed my blog! Yours is amazing as well! I can't believe what you can do with bread! You've inspired me, and I hope you don't mind if I make a link from my blog to yours so the other cooks can visit here too!
ReplyDeleteGina, go ahead and make a link...the more, the merrier! Thanks!
ReplyDeleteI just found your blog through A Feast for the Eyes and OMG! My eyes just rolled into the back of MY head! I make cinnamon raisin bread all the time, but for some reason never thought of adding roasted nuts. I will make some this weekend!
ReplyDeleteThanks!
Hi Frances! This IS a bread worth making! I have made the simple egg bread with the cinnamon swirl, but this one with the cinnamon in the dough, in the swirl, AND on top is simply the best. Let me know how it turns out!
ReplyDeleteThanks for the tip of roasting my nuts. Will do next time and I will decrease the amount of raisins. It's 11 p.m. and my son (15) that does not even eat raisin he's having his second piece of toasted cinnamon raison bread. Your bread turned out beautiful.
ReplyDeleteoh I love cinnamon raisin :)
ReplyDeleteLove the idea of individual-sized loaves! :-)
ReplyDeleteI LOVE cinnamon!
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