When I was little, I loved, loved, loved the Pepperidge Farm cinnamon raisin bread. As far as I was concerned, it was perfect for breakfast, lunch, dinner, and snacktime.
My parents turned anti-carbs when I was in high school and my mom stopped buying my beloved bread. And then the other day, over 10 years after my break-up with Pepperidge Farm, I started having an intense craving for it.
Thankfully, I realized that I am an adult and can make my own cinnamon swirl bread because this recipe from Rose Levy-Beranbaum turned out even better than how I remembered it tasting. It's one of those things that you have no problem eating half a loaf even if it means you have to run an extra mile the next day because it is that good. Trust me.
- Although this bread is easy to make, it does take a long time start to finish, so it is best to make when you know you'll be home for awhile.
- If you wanted to make this into a savory treat, you could easily substitute the cinnamon and sugar with your favorite spice or herb blend.
- The more you roll, the more swirl you get. So if you want an extensive swirl pattern, roll the dough out thinner.