Sweet Potato Swirl BreadThe cinnamon-y sweetness combined with raisins and sweet potatoes make this bread simply delicious!

Cinnamon Swirl Sweet Potato Bread


8 to 8 1/2 cups All-purpose flour, divided (“Mom” prefers organic unbleached flour or organic white whole wheat flour)
1 cup Sugar, divided (“Mom” uses Stevia in the Raw, to cut down on sugar, or you can use organic sugar)
1 1/2 tsp. Salt
2 tsp. Cinnamon, divided
2 packages Quick-rise active dry yeast
1 1/2 cups Milk (“Mom” prefers organic skim or 1% milk)
3/4 cup Butter or margarine, melted, divided (“Mom” prefers Earth Balance Buttery Spread or organic butter)
2 Eggs, room temperature (“Mom” prefers cage-free eggs)
1 can (15 oz.) Princella or Sugary Sam Cut Sweet Potatoes, drained and mashed
1 cup seedless raisins, divided


Preheat oven to 375°F.

Combine 3 cups flour, 1/2 cup sugar, salt, 1 teaspoon cinnamon and yeast in large bowl; Stir until blended; set aside. Combine milk and 1/2 cup butter in small saucepan and heat to 120°F over medium-high heat. Add warm milk mixture, eggs, sweet potatoes and 1/2 cup raisins to flour mixture, and stir until smooth. Stir in enough remaining flour to make a soft dough. Turn out onto lightly floured surface and knead 10 minutes until smooth and elastic. Lightly grease bowl. Return dough to bowl, turning once to grease entire surface. Cover and let rise in warm, draft-free place until doubled in bulk, about 30 minutes. Punch dough down and divide in half. Cover and let rest 10 minutes.

Grease two 9 x 5 inch loaf pans, set aside. Roll out each half of dough on lightly floured surface into 18 x 9 inch rectangle. Brush each with 1 Tablespoon melted butter. Combine remaining 1/2 cup sugar, 1 teaspoon cinnamon and 1/2 cup raisins. Sprinkle evenly over each rectangle. Roll up rectangles, jelly-roll fashion, beginning at narrow end. Pinch ends to seal and fold under. Place loaves, seam-side down, in prepared pans. Cover and let rise until doubled in bulk, about 30 minutes. Brush loaves lightly with remaining 2 Tablespoons melted butter. Bake 10 minutes. Reduce oven temperature to 350°F and bake 40 to 45 minutes until loaves are golden brown and sound hollow when tapped on bottom. Remove from pans and cool completely on wire racks.

For cinnamon rolls, bake 1 loaf as directed and shape remaining dough into 12 rolls. Bake at 350°F in greased 13 x 9 inch baking pan 20 minutes until lightly browned. Cool on wire rack.

*Recipe and image courtesy of Allens.*