Why is prune puree used in this bread recipe?

Prune puree is incorporated into both the dough and the swirl mixture, adding natural sweetness, moisture, and a unique depth of flavor to the vegan cinnamon raisin swirl bread.

Can I substitute the whole wheat flour in this recipe?

The recipe specifies 2 cups of whole wheat flour and approximately 2 cups of all-purpose flour to achieve the desired soft, elastic dough texture. Substituting might alter the bread's consistency.

How do I know when the Cinnamon Raisin Swirl Bread is fully baked?

After baking for 45 minutes, carefully remove the loaf from the pan and tap the bottom. If it sounds hollow, it's done; if squishy, return it to the oven directly on the rack for 5-minute intervals until it sounds hollow.

Why is it important to let the bread cool before slicing?

The recipe explicitly states that cutting the loaf too soon, before it has cooled on a wire rack, will cause it to tear, sag, and pull, affecting its texture and appearance.

What's the best way to store leftover Cinnamon Raisin Swirl Bread?

Once completely cooled, store the bread in an airtight container at room temperature for a few days, or slice and freeze for longer preservation.

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Cinnamon Raisin Swirl Bread
[Vegan]

Name: Cinnamon Raisin Swirl Bread [Vegan]
Cook time: 30 min
Yield: 1 loaf
Ingredients: Dough; 1 1/4 cup unsweetened, plain soy milk, warm; 1/4 cup orange juice; 1/4 cup maple syrup; 2 1/4 tsp. dry active; 2 tbsp. prune puree; 2 tsp. salt; 2 cups whole wheat flour; ~2 cups AP flour; 1/2 cup raisins; Swirl; 2-3 tbsp. prune puree; 3 tbsp. cinnamon; 1/3 cup Demerara sugar

AO By: Annie Oliverio

Author Bio

Annie Oliverio's recipes are all plant-based, and many are free of oil and refined products... Read More

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A freshly baked vegan cinnamon raisin swirl bread loaf, golden brown with visible swirls, cooling on a wire rack, ready for slicing.

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Cinnamon Raisin Swirl Bread

1 loaf

Dairy Free

Vegan

Let’s do this bread thing!

Ingredients You Need for Cinnamon Raisin Swirl Bread [Vegan]

Dough

1 1/4 cup unsweetened, plain soy milk, warm
1/4 cup orange juice
1/4 cup maple syrup
2 1/4 tsp. dry active
2 tbsp. prune puree
2 tsp. salt
2 cups whole wheat flour
~2 cups AP flour
1/2 cup raisins

Swirl

2-3 tbsp. prune puree
3 tbsp. cinnamon
1/3 cup Demerara sugar

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How to Prepare Cinnamon Raisin Swirl Bread [Vegan]

In a large bowl, combine the soy milk, maple syrup, orange juice and yeast, and stir to combine. Let sit for 5-10 minutes, or until the mixture looks foamy. Now add the prune puree, salt and the 2 cups of whole wheat flour. When that’s all nice and combined, stir in the raisins and one cup of the AP flour – adding more as necessary to get a soft dough together. Lightly flour the counter and knead, adding flour if you need to, to keep dough from clogging up your fingers. Knead for about 10 minutes and you should have a lovely, soft, elastic dough.
Lightly oil another large bowl and place the dough inside. Cover with plastic wrap and allow to rise for an hour or so, or until the dough has doubled in size. Meanwhile, prepare the filling by combining all of the ingredients. Set aside. Oil a 9″ x 4″ loaf pan.
When the dough has risen, punch down and then dump it out on a lightly floured surface. Roll to a 10″ x 12″ rectangle and gently spread with the filling mixture. I leave a little space along the short ends for rolling. Speaking of which, once you’ve spread the filling over the dough, roll the dough (from the short side) and carefully place the loaf into the prepared pan. Spritz dough with cooking spray, cover with plastic wrap and allow to rise for another hour or so. Dough should be about 1 1/2″ inches above the pan rim.
When the dough is nearing the end of its rise, preheat the oven to 375F. Place the loaf in the oven and bake for 45 minutes. Carefully remove the loaf from the pan and tap the bottom of the loaf. If it sounds hollow, the loaf is done. If it still sounds a little squishy, put the loaf back in the oven – directly on the rack so the bottom browns up nicely. Check on the loaf every 5 minutes or so until you are satisfied that it’s thoroughly and deliciously baked.
Allow to cool on a wire rack before slicing. No really. If you cut it too soon, it will tear, sag and pull. But it’ll still taste fantastic, so who am I to tell you what to do?

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Comments:

Tim Aherne says:

February 20, 2014 at 4:54 pm

Boring – I’m guessing noone has ever said. Perhaps as the most desperate kind of small talk. Generally the attacks on bread are kept to a minimum. At least something is sacred… or perhaps this was just a very boring way of introducing an article!?!
Linda Kaprinski says:

February 20, 2014 at 4:51 pm

Love it!
Colleen Lewis says:

February 20, 2014 at 2:04 pm

I love all those words!!!Whats more comforting than a delish piece of toast in the morning???