Pepperidge Farm's Raisin Cinnamon Swirl contains problematic soybean oil (inflammatory seed oil), enriched processed flour, and preservatives like calcium propionate. This clean version uses organic whole wheat flour, grass-fed butter instead of soybean oil, and natural ingredients for better nutrition and no inflammatory oils.
Based on: Swirl Raisin Cinnamon
· Makes approximately 24 servings (2 loaves)
· Serving: 1 slice (33g)
Why This Recipe is Seed Oil Free
Commercial Swirl Raisin Cinnamon from Pepperidge Farm often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Swirl Raisin Cinnamon may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Flavor enhancement and natural blood sugar regulation properties
Active dry yeast
7g (1 packet) · Red Star Active Dry Yeast
Leavening agent for proper rise and bread texture
Filtered water
280ml (1.25 cups, warm) · Filtered tap water
Hydrates flour and activates yeast
Sea salt
6g (1 teaspoon) · Redmond Real Salt
Enhances flavor and strengthens gluten structure
Raw honey
30g (2 tablespoons) · Nature Nate's Raw Unfiltered Honey
Feeds yeast and adds natural sweetness with enzymes intact
Instructions
Step 1. Activate the yeast: In a large mixing bowl, combine 280ml (1.25 cups) warm water (105-110°F) with 30g (2 tablespoons) honey. Stir gently to dissolve honey, then sprinkle 7g (1 packet) active dry yeast over the surface. Let sit for 5-8 minutes until foamy and bubbly - this ensures your yeast is alive and active. If it doesn't foam, start over with fresh yeast.
Step 2. Mix dry ingredients: In a separate large bowl, whisk together 600g (4.75 cups) organic whole wheat flour, 6g (1 teaspoon) sea salt. Ensure even distribution to prevent salty spots in the finished bread. The flour should be at room temperature for best mixing.
Step 3. Combine wet and dry: Melt 60g (4 tablespoons) grass-fed butter and let cool slightly. Add the melted butter to the activated yeast mixture, then gradually add the flour mixture. Mix with a wooden spoon or dough whisk for 3-4 minutes until a shaggy dough forms. The dough will look rough at this stage - this is normal.
Step 4. Knead and develop gluten: Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should spring back when poked gently. If it's too sticky, add flour 1 tablespoon at a time. If too dry, add water 1 teaspoon at a time. Proper kneading develops the gluten network for good bread structure.
Step 5. First rise: Place dough in a greased bowl, cover with a damp kitchen towel, and let rise in a warm spot (75-80°F) for 1-1.5 hours until doubled in size. The dough should hold an indentation when poked gently. A consistently warm environment is crucial for proper fermentation.
Step 6. Prepare filling and shape: Punch down dough and divide in half. For each loaf, roll into a 12x8 inch rectangle. Mix 200g (1.5 cups) raisins with 80g (6 tablespoons) coconut sugar and 12g (2 tablespoons) cinnamon. Sprinkle half the mixture over each rectangle, leaving a 1-inch border. Roll tightly from short end, pinch seam closed, and place seam-side down in greased 9x5 inch loaf pans.
Step 7. Second rise and bake: Cover loaves and let rise 45-60 minutes until dough crowns the pan edges. Preheat oven to 350°F (175°C). Bake for 35-40 minutes until golden brown and internal temperature reaches 190°F (88°C). The bread should sound hollow when tapped. Cool in pans for 10 minutes, then turn out onto wire racks. Cool completely before slicing - at least 2 hours - for clean cuts and proper texture.
Storage
Store in airtight container at room temperature for 3-4 days, or slice and freeze for up to 3 months. Without preservatives, this bread has a shorter shelf life than commercial versions but superior nutrition and no inflammatory oils.
Cost Comparison
Cost per serving (homemade)$0.28
Cost per serving (store-bought)$0.45
Savings38%
Higher upfront ingredient cost but significant long-term savings. Organic ingredients cost more initially but provide superior nutrition without inflammatory oils or preservatives. Bulk buying reduces per-serving costs substantially.