Bob Evans Cinnamon Honey Swirl Raisin Bread

Bob Evans Cinnamon Honey Swirl Raisin Bread


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Serve up this bread for breakfast this holiday season, your family will love you even more. It's delicious and great with a cup of coffee or tea.

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Time needed

25 min preparation + 50 min cooking

Serving Size / Yield

2 loaves


  • 2 packages (1/4 oz. each) baking yeast
  • 2 C. warm water
  • 1 C. sugar, divided
  • 1/4 cup canola oil
  • 2 tsp. salt
  • 2 eggs
  • 6 C. all-purpose flour
  • 3 tsp. ground cinnamon
  • 1 tsp. nutmeg
  • 1 tsp. honey
  • 3/4 C. golden raisins
  • 3/4 C. dark raisins
  • 1/2 C. finely chopped walnuts

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Preheat oven to 375 F. In a large bowl, dissolve yeast into the warm water. Then, mix in 1/2 cup sugar, oil, salt, honey, eggs and 4 cups flour. Stir in enough of the remaining flour to make a soft dough. Dump the dough onto a floured surface and knead until smooth and elastic. Place the dough into a greased bowl, and turn once to grease completely. Cover and let rise, in a warm place or until doubled, for about an hour. Punch dough down and turn onto a lightly floured surface again. Knead the golden raisins, dark raisins, chopped walnuts, cinnamon and nutmeg into the dough. Split the dough in half and roll each half into a rectangle. Brush with oil. Then, tightly roll up, starting with a short side of the dough; pinch seam to seal. Place, seam side down, into loaf pans. Cover and let rise, again, about 30 minutes. Brush with oil. Bake 50 minutes until golden brown. Remove from pans to cool.

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