Serves: 5
Total Calories: 3,629
Yield: 1 medium loaf

1/2 recipe Basic Whole Wheat Bread
3/4 to 1 cups raisins
1 heaping tablespoon cinnamon

1. Begin preparing the dough. When it has doubled in bulk after the first rising, punch it down. Add the raisins and knead them into the dough. Cover with a damp dishtowel and let rest for 10 minutes.
2. Generously oil and flour an 8.5-x-4.5-inch bread pan. Flatten the dough into a 1/2-inch-thick rectangle that is a little longer than the bread pan. Sprinkle with cinnamon.
3. Starting with the short side of the rectangle, roll up the dough very tightly like a jelly roll. Pinch the ends together to form a seam. Turn the dough over so the seam is on the bottom, then pinch the ends and tuck underneath.
4. Place the loaf in the prepared bread pan. Cover and let rise about 30 minutes.
5. Place the pan on the middle rack of a 350°F oven. Bake 45 minutes or until the loaf is brown and hollow-sounding when rapped on the bottom with your knuckle. Cool on a wire rack before serving.

Nutritional Facts:

Serves: 5
Total Calories: 3,629
Calories from Fat: 507

More Recipes from the Vicki's Vegan Kitchen Cookbook:
Basic Whole Wheat Bread
Delicious Onion Rolls
Cinnamon Raisin Swirl
Raisin Bread
Sesame Cloverleaf Rolls
Cinnamon Pecan Sticky Rolls
Rosemary and Garlic Focaccia
Golden Squash Bread
Sourdough Starter
Sourdough Rye
Savory Tomato-Basil-Corn Muffins
Savory Corn Muffins
Best Blueberry Muffins
Banana-Walnut Muffins
Vicki's Flaxseed Muffins
Apple, Spice, and Oatmeal Muffins
Cinnamon Raisin Muffins
Vegan Cornbread
Petit Coconut Ginger Scones
Pie Crust Pointers
Potato Pie Crust
No-Excuse Quick Bread Crumb Crust
Whole Wheat Pie Crust
Whole Wheat Press-In Crust
Pecan Pie Crust
Coconut Pie Crust