Maple Cinnamon Swirl Bread

This is by far the best homemade bread that I have ever made. Perhaps it’s due to the brown sugar and cinnamon swirls, making it look so professional and giving each slice a wonderful sweetness. A slice of this bread, toasted and spread with butter, makes a great breakfast on the run. I have also used it to make a delicious French toast when it starts to get stale. You can use any proportion of whole wheat to white flour that you would like, as long as you use a total of 3 1/4 cups.

Sweet Wheat Bread Dough

  • 3/4 cup milk, warmed (I put it in the microwave for 30 seconds)
  • 2 Tbsp yeast
  • 1 tsp maple syrup
  • 1/4 cup brown sugar
  • 3 Tbsp melted butter
  • 2 tsp vanilla
  • 3 Tbsp maple syrup
  • 1 egg
  • 1 tsp cinnamon
  • 2 cups whole wheat flour
  • 1 1/4 cups white flour
In a small bowl, stir together the milk, yeast and 1 tsp maple syrup. Let proof for five minutes and then combine with the sugar, butter, vanilla, 3 Tbsp maple syrup, egg and cinnamon in a large mixing bowl. Slowly mix in the flour, then knead by hand for about 15 minutes or in a mixer for 10 minutes. Cover and let rise in a warm place for 1 1/2 to 2 hours.
Cinnamon Swirl Filling
  • 1/2 cup brown sugar
  • 1 Tbsp cinnamon
  • 1/4 tsp cardamom
Roll out the dough into a long rectangle. The shorter side should be the same length as your bread pan. Spread the filling over the dough.
Roll up the dough, starting at each side and rolling towards the middle.
Place the dough in your greased bread pan, seam side up. Cover and let rise for 45 minutes.
Brush the top of the dough with melted butter and bake in a preheated 350°F oven for 45 minutes until lightly browned.
Cool for 10 minutes, then remove from the pan and allow the bread to cool completely on a wire rack.
Have you got a favorite homemade bread recipe? Please share!
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Filed under Food, Living from Scratch, Real Food Resolution, Recipes

22 Responses to Maple Cinnamon Swirl Bread

  1. Kieran and I tried a very, very similar recipe yesterday, but the inside of the bread came out doughy, even though we left it in 10-15 min longer than the recipe called for. What can we do to make sure it gets baked evenly?

    • When I made this bread and let it rise too long in the second rise (when it was in the pan) it got too many air bubbles in it and fell apart. Could that be part of the problem?

      I’ve heard that to test bread you can knock on it and it should have a hollow sound, though I never really understood what that means! It always sounds hollow but I like my bread with a dark crust so I tend to leave it in longer and never have the doughy problem. I wonder if you could poke it with a skewer like how you test a cake?

    • annika

      It’s best to use a food thermometer to check doneness – bread needs to be 190 degrees. If the outside of your bread was getting dark, but the inside was doughy, it means that next time it should be baked at a lower temperature. One can always turn down the temp part of the way through baking to ensure the inside gets baked through.

  2. I’ve also had bread that wasn’t cooked hiss at me from the counter, as steam was still escaping. Maybe listen to it?

    I’m playing with sourdough a lot these days, so my current bread recipe isn’t useful to someone without a starter (it’s flour, water and salt). But a really fun one that I learned about last winter is:

    Squash bread. And it’s SOOOOOOOOOO tasty! Although I found out that it does not take kindly to having a bit of melted butter on the top, at least, not salted butter. It might do ok with plain butter.

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  9. You right, it does look professional. Im definitely going to give this recipe a shot, thanks for sharing it!

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  13. Wow! I do something very similar to make cinnamon rolls, but I never thought to fold it up into a loaf like that! Brilliant! I usually make my dough in the bread machine, but I bet your dough would work fine on my dough cycle, too. Definitely will be trying this!!!

  14. What a beautiful loaf of bread!! I love the perfect swirl. :)

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