Breads/ Recipes/ Yeast Breads

Whole Wheat Cinnamon Swirl Bread

There is such thing as love at first sight and I don’t care what you say.

For instance, when I saw Pepperidge Farm cinnamon swirl bread for the first time in the grocery store years ago, it was love. I hadn’t even tasted it yet but I knew. You always know.

Shoes are another great example…but we won’t go there.

Today, let’s just talk about this bread instead. And how amazingly soft and fluffy it is, despite being whole wheat, with spicy sweet swirls of cinnamon sugar all throughout.

I made it last Thursday and by mid-day Friday it was all gone. Every last crumb. I don’t know how that happened! How rude.

You start with a very basic dough. Yes, you CAN do this! It’s really no frills: just whole wheat flour, white flour, a smidge of butter, yeast, milk, water and sugar.

New to baking with yeast? Read all about this friendly little fungus here!

The reason I use half whole wheat flour and not 100% all whole wheat flour is because whole wheat flour is very dense (due to a reduction of gluten development)…to create a super soft loaf, I used half and half. You still get the benefits of the whole wheat without the stone-like characteristics. Kinda like my pizza dough!

After a little rise, you just roll out your dough and smear it with butter, cinnamon and sugar. Well actually, I used Earth Balance not butter because I was out and clearly too lazy to walk the two blocks to the store.

Ain’t he cute? A wee bread butt.

40 minutes later……

Delicious smelling, soft, fluffy cinnamon swirl bread! No raisins ’cause they’re nasty not my cup of tea. The bread made a great snack and an even better breakfast the next morning, toasted and spread with some almond butter + more cinnamon sugar.

This bread was a total experiment and I let out a long sigh of relief when it worked. Sometimes things just don’t work…like the tomato feta pie I slaved over all day on Friday only to have it fail miserably. Poor Adam ate it anyway. Then brought me wine when I cried that my life was ending because I couldn’t make a simple pie. What a guy.


Double the recipe and make two loaves! One for you and one to freeze for later. Or better yet, for your sweet neighbor or friend.

Baking = Love.

Whole Wheat Cinnamon Swirl Bread

makes one loaf

Print this recipe!


1/2 cup warm milk

1/2 cup warm water

1 (1/4th oz) package yeast

1/2 cup sugar + 1 tbsp

6 Tbsp softened butter (or earth balance buttery spread), divided

1 cup whole wheat flour

2 cups all purpose flour

1.5 Tbsp cinnamon, divided

1 1/4 tsp salt

1 egg + 2 Tbsp warm water


Combine your warm milk, water, yeast and 2 tsp sugar in a measuring cup and let sit for 10 minutes until foamy. The temperature of the milk/water should be about 100 degrees…about the same temperature as a warm bubble bath but not too hot.

While the yeast is resting, combine the flours, 1/3 cup sugar, 3 tbsp softened butter, salt and 1 tbsp cinnamon in a large bowl. If you’re using a kitchen aid, use a paddle attachment and start to mix on slow. Then, drizzle in the water mixture while the machine is running. Increase speed to high and mix for about 6-8 minutes, until smooth and elastic. If you’re working by hand, simply add the water mixture to the dry ingredients and knead on a floured surface for 10 minutes until smooth. Put some muscle into it!

Spray a large bowl with cooking spray and place dough ball in. Cover with a cloth and let rise for 1.5 hours in the warmest spot of the house. I like to rise dough on top of the dryer when I’m drying my clothes.

While the dough is rising, mix together the remaining 3 T butter with the extra 1.5 tsp cinnamon and 1 tbsp sugar in a small bowl until smooth. After the dough has risen to double it’s size, roll out with a rolling pin on a floured surface to a long rectangle. Smear the butter mixture all over the top and roll up tightly.

Place dough in a greased loaf pan, cover with cloth and let rise for another hour in a warm spot.

Preheat oven to 350 degrees. Whisk together the egg and warm water then brush all over loaf. Bake for 40 minutes. Let cool and slice.


about 3 hours



You Might Also Like

  • Molly @ RDexposed
    August 8, 2011 at 4:31 am

    And then make French toast with this loaf!

  • Brittany @ Itty Bits of Balance
    August 8, 2011 at 4:33 am

    This is comparable to a loaf of cinnamon roll goodness πŸ˜€

  • Hayley @ Hayley Daily
    August 8, 2011 at 4:34 am

    Yum!! Cinnamon bread is the BEST. That bread is so pretty, too! πŸ™‚

  • Mama Pea
    August 8, 2011 at 4:38 am

    Beautiful! And that applies to you and Adam…and that wee bread butt.

  • Baking N Books
    August 8, 2011 at 4:46 am

    You don’t like raisins?! Cinnamon-raisin bread is the best…but this one may actually do just fine – looks soft and doughy.

    Love the butt.

  • Heather (Heather's Dish)
    August 8, 2011 at 4:47 am

    ha! I love the wee bread butt…too cute πŸ™‚

  • Lauren @ What Lauren Likes
    August 8, 2011 at 4:54 am

    oh my YUM. I am drooling already! I cant wait to try this out πŸ™‚

  • Averie @ Love Veggies and Yoga
    August 8, 2011 at 4:55 am

    Awww, what a sweet picture of the two of you!

    And what amazing looking bread! I admit, I Am one of those people terrified of yeast, dough rising, resting, kneading…basically that I am going to screw it up, big time. So I have never made bread from scratch. Your post gives me a little hope though.

    The bread butt is the cutest thing ever πŸ™‚

  • Blog is the New Black
    August 8, 2011 at 5:00 am

    Wow, this looks amazing!!!! Such a great breakfast!

  • Angela @ Eat Spin Run Repeat
    August 8, 2011 at 5:04 am

    That is a very cute bread butt! You definitely know how to make me smile on a Monday morning! πŸ™‚

  • Liz
    August 8, 2011 at 5:06 am

    ooo, jenna! i do believe!! πŸ™‚

  • Natasha
    August 8, 2011 at 5:09 am

    I can’t wait to make this! I’ve been slowly ticking things off my “intimidating recipes list” including macaroons, crepes & curry. Next on the list: bread! And, I think this will be it.

    Unfortunately, the way it’s going (see my macaroon post for disastrous details), I need at least four tries before I get it right.


  • Heather @ Side of Sneakers
    August 8, 2011 at 5:17 am

    Making this TODAY!!!

  • amy walters, aDESIGNdock
    August 8, 2011 at 5:21 am

    Making bread terrifies me…but this looks so irresistible that I tempted to rise above my fears and try this delightful recipe πŸ˜‰

  • AnneW
    August 8, 2011 at 5:30 am

    This is just like the amazing cinnamon swirl bread I got at the farmer’s market last week! I definitely recommend saving a couple slices and making french toast when it’s a couple days old!!

  • Khushboo
    August 8, 2011 at 5:38 am

    Wow0 this looks amazing, I bet it smells (and tastes) heavenly! It would be perfect with french toast…or pb sandwich…or solo with a cuppa tea!

  • Kelly
    August 8, 2011 at 5:45 am

    I am so intimdated to make my own bread. You make it sound so easy….

  • Holly @ The Runny Egg
    August 8, 2011 at 5:48 am

    Delicious! I know exactly what Pepp Farm bread you speak of — and this looks just like it!

  • Gina @ Running to the Kitchen
    August 8, 2011 at 5:50 am

    The wee bread butt is so adorable πŸ˜‰ We had pepperidge farm cinnamon swirl bread all the time in my house growing up. It was considered a “treat.” God, I miss that stuff!

  • Lisa
    August 8, 2011 at 5:57 am

    I was (am) in love with that very Pepperidge Farm bread as well. It is my go-to bread for pb&j, but I’ve always wished the slices were thicker. And now they will be. THANK YOU SO MUCH!

  • d.liff @ yelleBELLYboo
    August 8, 2011 at 6:04 am

    That Pepperidge Farm bread is my favorite! I haven’t made bread in a whileee so I’d love this to be the kick in the rear I need! Thanks!

  • Lisa @ I'm an Okie
    August 8, 2011 at 6:05 am

    my heart skipped a beat with this bread.

  • Mich
    August 8, 2011 at 6:06 am

    This looks great! I need the courage to make my own bread more often. And I do love me some cinnamon bread!!

  • The Blue-Eyed Bakers
    August 8, 2011 at 6:07 am

    Oh for the love. We don’t stand a chance against this stuff…!

  • Kara
    August 8, 2011 at 6:13 am

    this seems delicious. i’m totally with you on the raisins thing. well, i don’t like raisins baked INTO things. raisins are sometimes okay just by themselves. just don’t ever give me a baked good with raisins. yuck.

  • Kristen @ Popcorn on the Stove
    August 8, 2011 at 6:24 am

    This sounds yummy! I’m anti-raisins, too. When I get a cinnamon raisin bagel, I usually pick them all out.

    Do you think we could use soy milk instead of regular milk??

  • anurse
    August 8, 2011 at 6:25 am

    when is the right time to freeze the loaf if I make double? after its all done or do you think its better to freeze after its risen but before its baked? thanks!!

  • Julie H. of Spinach and Sprinkles
    August 8, 2011 at 6:29 am

    Awww, your right. Better that it makes two!!!! Now I’ll be able to share! πŸ™‚

  • katie @KatieDid
    August 8, 2011 at 6:38 am

    it IS the cutest bread butt haha! I made some bread the other day and I sat there while it was cooking thinking about swirl bread and how they possibly could get those swirls in the middle of it so perfectly… so thanks for showing me the pretty obvious answer ahah!

  • Cait's Plate
    August 8, 2011 at 6:40 am

    Whole wheat cinnamon swirl bread is exactly what I make to show people I love them as well πŸ™‚

    The smell while it bakes in the oven can’t be topped!

  • Faith @ For the Health of It
    August 8, 2011 at 6:45 am

    I’m definitely going to give this a go next weekend when I go up to visit my boyfriend – baked goods are always the key to the heart πŸ˜‰

  • Jackie @ That Deep Breath
    August 8, 2011 at 6:52 am

    Yuuuuum! I can never buy cinnamon swirl bread because it almost always contains raisins and I can’t stand them. I can’t wait to try this! Now I just need to get over my fear of baking bread.

  • Kelli H (Made in Sonoma)
    August 8, 2011 at 7:03 am

    bookmarking and totally making this. I’m so happy it’s for one loaf too!

  • Bev Weidner
    August 8, 2011 at 7:05 am

    Good. Grief.

    I could snuggle with that bread. Seriously.

  • Aylin @ GlowKitchen
    August 8, 2011 at 7:11 am

    I take every failed recipe as a life failure–you’re not alone! How can you not love raisins?!!!!!!! I could literally live off of them.

  • Erin
    August 8, 2011 at 7:11 am

    Yummy! And you make it look easy.

  • Sally Anne @ PaleoRunnerGirl
    August 8, 2011 at 7:25 am

    Goodness Gracious! Reading this post makes me miss bread something fierce! I think I can smell it through the computer screen!

  • Maria
    August 8, 2011 at 7:29 am

    I could really use a slice of this bread for breakfast! YUM!

  • Hilliary@HappilyEverHealthy
    August 8, 2011 at 7:33 am

    Cinnamon Swirl bread is one of my absolute favorite breads! I want to make this today, then curl up with a slice of the baked bread, some good tea and a book (its a rainy day in MN)!

  • AshleyH
    August 8, 2011 at 7:36 am

    Oh I am making this today! I just bought a whole wheat raisin bread form whole foods and its well a little well blah. I think this will be much better. It could be really good as french toast too! Thanks Jenna πŸ™‚

  • Lauren
    August 8, 2011 at 7:40 am

    Your loaf looks perfect!

  • Jaime
    August 8, 2011 at 7:42 am

    this is such a feel-good post! love it

  • Nicole
    August 8, 2011 at 7:42 am

    Do you think I could substitute almond milk for regular milk in this recipe?

    • jenna
      August 8, 2011 at 7:50 am

      yep! I actually used almond milk in the recipe.

  • Girl in the pink
    August 8, 2011 at 7:51 am

    Mmmm I wonder how this would work using all white whole wheat?

    • jenna
      August 8, 2011 at 7:55 am

      it would be heavy and dense…i don’t suggest it!

  • Bee Goes Bananas
    August 8, 2011 at 7:51 am

    That looks delicious! I want to make it some day soon!

  • Ari@ThE DiVa DiSh
    August 8, 2011 at 7:59 am

    That bread looks SOO beautiful!! I am in love!! πŸ™‚

  • Sheri
    August 8, 2011 at 8:09 am

    Gorgeous! I will be making this for sure!

  • alex
    August 8, 2011 at 8:11 am

    I’ll have to try this. and I totally agree…raisins? there’s just no place for them

  • Heather @ Get Healthy with Heather
    August 8, 2011 at 8:12 am

    I am so glad you made this! I can never find a whole wheat cinnamon swirl loaf of bread… But i’d so much rather bake my own!

  • Emily @ Life on Food
    August 8, 2011 at 8:38 am

    I love cinnamon swirl bread. I love even more that this is whole wheat. I cannot believe you got our swirl so perfect. Mine always turns out a bit off. Lovely!

  • Kelsey @ aslolife
    August 8, 2011 at 8:42 am

    This looks delicious! My Mother in Law makes french toast out of cinnamon swirl bread–its to die for!

  • marci
    August 8, 2011 at 8:48 am

    yum, but it needs raisins! i just made my first challah this weekend, so i’m not scared of yeast anymore. can’t wait to try this. i’m on a bread baking kick. feel so accomplished making breads!

  • Carissa
    August 8, 2011 at 8:49 am

    Yum yum yum! I’m totally craving cinnamon toast right now. I can’t wait to try this out!

  • Sarah @ Sarah's Modern Bites
    August 8, 2011 at 8:49 am

    A wee bread butt! Hahahaha I needed that today πŸ™‚ You make bread baking look so simple!! The loaf came out so perfect. I’m not sure if my oven could turn out something so beautiful. What type of loaf pan do you use? How important is type of loaf pan used do you think??

  • Estela @ Weekly Bite
    August 8, 2011 at 9:05 am

    Love cinnamon swirl bread!! You make it look so easy πŸ™‚

  • Errign
    August 8, 2011 at 9:11 am

    I love first for the raisin line, and second for this deeeeelicious sounding recipe.

  • Lauren
    August 8, 2011 at 9:31 am

    Looks delicious!

  • Brooke @ bittersweetbrooke
    August 8, 2011 at 9:48 am

    I agree with cinnamon swirl pepperidge farm bread love at first sight. My grandmother always use to have it for us as kids. Nothing better than that sweet bread Slathered with butter. Yours looks fantastic!

  • Katrina
    August 8, 2011 at 10:08 am

    This sounds delicious! The cinnamon swirls make me happy.

  • Kelsi
    August 8, 2011 at 10:12 am

    mmm…swirl-alicious. i’ll have to make some. if i dare.

  • Teresa
    August 8, 2011 at 10:16 am

    Thank you, thank you, thank you! I’ve been looking for a recipe like this. Going to try it this week.

  • Liz @ Tip Top Shape
    August 8, 2011 at 10:59 am

    Aww, that picture of you two is adorable. Glad that this experiment turned out!! Now we all benefit! lol

  • Much and Link Love: August 8 « kd316
    August 8, 2011 at 11:27 am

    […] Thank you Jena for this recipe.Β  yummy – really good for french toast or bread pudding […]

  • The Undercover Cook
    August 8, 2011 at 11:30 am

    This bread looks totally delish, even better than the Pepperidge Farm version. Will definately give it a try this weekend. I am thinking it would make delicious french toast!

  • Holli
    August 8, 2011 at 11:35 am

    This is in my oven as I type πŸ™‚ My house smells amazing! I can’t wait to try it.

  • Nicole
    August 8, 2011 at 12:04 pm

    Wow…it looks glorious! I love how shiny the crust is…I would eat that whole loaf in a couple days πŸ™‚

  • Betsy
    August 8, 2011 at 12:27 pm

    I bet this smells amazing while baking in the oven, I just might have to give it a go! Love your style, too!

  • Gloria
    August 8, 2011 at 12:39 pm

    Bread butt! So cute πŸ™‚

  • Sarah K. @ The Pajama Chef
    August 8, 2011 at 2:11 pm

    mmm i love cinnamon bread. yum!

  • Maria@La_Piattini
    August 8, 2011 at 2:41 pm

    I bought a loaf JUST like this one at the Farmer’s Market yesterday…now the thought of making my own is enticing me. I’m using it to make strawberry stuffed french toast tonight for dinner- can’t wait. I <3 breakfast for dinner!

  • dana @ my little celebration
    August 8, 2011 at 3:16 pm

    Making this STAT!

  • dana @ my little celebration
    August 8, 2011 at 3:40 pm

    Do I use fast rise yeast or regular?

    • jenna
      August 8, 2011 at 3:45 pm

      instant yeast…either will work.

  • lisa
    August 8, 2011 at 4:04 pm

    that looks amazing!

  • mary (sisters running the kitchen)
    August 8, 2011 at 4:04 pm

    yum! this looks fantastic. i will add the raisins though, as i love them! thanks for another fantastic recipe!

  • Mellie
    August 8, 2011 at 5:12 pm

    Mmm, yum! I don’t like raisins either, well not the black ones.

  • Katie
    August 8, 2011 at 7:14 pm

    Omg! This bread is fabulous! My husband thinks I’m a goddess now. Thanks, Jenna!

  • Kiran @
    August 8, 2011 at 8:40 pm

    Holy yum!! I love how this recipe is somewhat “healthy” in comparison to usual cinnamon bread πŸ˜€

  • Caroline @ chocolate and carrots
    August 9, 2011 at 5:43 am

    Yum! Your bread looks delicious! I made another version of this bread a couple of months ago: It was amazing! πŸ™‚ Yum!

  • Jenn Brigole
    August 9, 2011 at 5:57 am

    How wonderful! I could almost smell this. πŸ™‚ But considering how “nice” I am, I’ll probably share some with my gym buddies. lol

  • Amy
    August 9, 2011 at 7:18 am

    This looks awesome!!! I was wanting to make bread this week, but wasn’t sure what to make. This is the answer! Thanks for sharing.

  • Anne
    August 9, 2011 at 8:14 am

    Wow, LOVE this idea! I will definitely be making this today. Great tip about rising bread near a running clothes dryer…I’ll be trying that, too!

  • Jennifer
    August 9, 2011 at 10:33 am

    This bread looks incredible. Imagine how this would taste as french toast bread! Love from

  • Kinsey
    August 9, 2011 at 12:41 pm

    I made this yesterday and the loaf was gone within 6 hours. In the filling, I put in some maple bites from King Arthur Flour and it was delicious! Thank you!

  • Emily
    August 9, 2011 at 4:32 pm

    Love the pic of you two! And how perfect does that loaf of bread look? Jealous!! I can still never get my bread to rise. πŸ™

  • Cinnamon Swirl Bread | Food Snob St. Louis
    August 11, 2011 at 6:09 pm

    […] I saw this post from Eat Live Run earlier this week, and thought a loaf of cinnamon bread might be a good compromise […]

  • Angie
    August 11, 2011 at 8:59 pm

    At what point in the process would I freeze it to finish another time?

  • Amy
    August 12, 2011 at 4:12 am

    I have a feeling that favourite daughter status is within my reach if I conjure up this bread sometime soon πŸ™‚

  • Tess
    August 14, 2011 at 8:44 am

    I just made this bread yesterday and it was AMAZING! i have a fairly low success rate with yeast breads (this one actually didn’t really rise at all b/c i overmixed it) but this was pretty easy. We already ate half of the loaf!

    Thanks for the great recipes Jenna!

  • Homemade Vegetable Broth |
    August 14, 2011 at 7:49 pm

    […] Whole Wheat Cinnamon Swirl Bread – I was cruising the Eat Live Run site and came across this awesome looking recipe for whole wheat cinnamon bread….imagine the joy waking up to that baking in the morning!! Β I am putting this on my list of things to try soon. […]

  • Kelli H (Made in Sonoma)
    August 19, 2011 at 10:02 pm

    Made this tonight and it’s such a treat! Super easy to make too! Which I love…

    I thought it would be more sweet like a cinnamon roll but it wasn’t…not a bad thing though! Can’t wait to have another piece in the morning.

    • Kelli H (Made in Sonoma)
      August 19, 2011 at 10:42 pm

      I just noticed the ingredients list calls for 1/2 cup sugar and in the directions it calls for 1/3 cup. Maybe this is why mine wasn’t as sweet?

  • TrishR
    August 22, 2011 at 6:32 am

    I finally made this yesterday and it is absolutely delicious!!! My whole family loves it!! I have a fair bit of baking experience but think this is so easy for anyone. I didn’t find my yeast to get very foamy but since I had just used that yeast earlier for a no-knead bread, I didn’t worry and just dumped it in. I popped it into my plain old 9×5 loaf pan and it was perfect. A gorgeous loaf!!!
    And for those asking, I’d recommend baking then freezing. While I did pop a second loaf of this into the freezer last night πŸ™‚ I freeze other loaves all the time and it works fine. Once the bread is cool, I wrap it tightly in foil then put in a ziploc bag. Works every time!!
    Thanks so much for sharing this delicious recipe!! Now tonight – your tamale pie!!

  • Trish @
    August 26, 2011 at 1:37 pm

    Finally got around to making this bread today. Made one loaf for me and my boys and one loaf as a gift for family who just moved into town. A little bit of home in a loaf! It’s amazing! Anything cinnamon and I’m in.

    FYI, I made it with rapid rise yeast and it worked just fine. Never tried that before–usually use the old fashioned stuff.

    Saw you are sick. I had strep throat last week and was miserable! Hope you feel better!

  • Cinnamon Raisin Bread
    September 13, 2011 at 4:03 am

    […] Adapted fromΒ Eat Live Run […]

  • Casey
    September 23, 2011 at 3:16 pm

    YES! finally, someone who shares my feelings on raisins. lol. this looks so yummy though, i’m making it right now waiting for the dough to rise πŸ˜€ Thanks for the recipe

  • Whole Wheat Cinnamon Swirl Bread « Beautiful Disasters
    September 30, 2011 at 4:52 am

    […] (adapted fromΒ Eat, Live, Run) […]

  • amanda
    November 10, 2011 at 10:37 am

    yum, this is in the oven right now and i am getting ridiculously excited!! thanks!

  • Whole Wheat Cinnamon Swirl Bread
    January 5, 2012 at 9:43 am

    […] Adapted from eat, live, run […]

  • SheilaC
    February 13, 2012 at 8:31 pm

    Yummmmmm!! Made this today and everyone in the family loved it. Thanks so much for posting this recipe! I linked to it on my blog. Thanks!

  • Emily W.
    February 19, 2012 at 4:39 am

    Hey, Jenna –

    Getting ready to make this and I just wanted to let you know that your ingredients list and directions talk about different amounts. It mentions adding cinnamon to the bread, but only 1-1/2 T is in the ingredients list (for the smear). The sugar amounts are also different throughout. Nothing catastrophic, but just something you might want to fix real quick! Can’t wait to make it..looks delish!


    • jenna
      February 19, 2012 at 7:26 am

      Thanks, Emily! I’m going to have a look at it right now.

      Looks like the amount of cinnamon says “divided” in the recipe and then in the instructions it tells you how much to use for both the bread and the smear. I believe that it’s 1 tsp in the bread itself and 1.5 tsp in the smear. Hope that helps!

      • Kymberly H
        May 24, 2012 at 9:09 am

        I believe in the recipe it states 1 tbsp in the bread. I was wondering why my dough was a lot darker color then yours. Oh well, I hope the extra cinnamon doesn’t affect the taste.

  • Emily W.
    February 19, 2012 at 11:34 am

    I am munching on it right now! YUMMMMM! It’s like a cinnamon roll in bread form. Mine is a bit denser (Hard to find a warm spot in this cold house!) so I had to bake it for 50 instead of 40 minutes. I also used 1/2c sugar like the ingredient list says, not 1/3c like the directions say. For my filling, I used 1.5T cinnamon and 1.5 T sugar. Perfect weekend recipe! πŸ™‚

  • Perry
    April 11, 2012 at 6:21 pm

    Well, I am happy as a clam. I googled “cinnamon whole wheat bread” just HOPING I’d find something similar to Pepperidge Farm’s, and BINGO this is what popped up! I’ve printed this and can’t wait to try it out – maybe this weekend. Thanks Jenna!

  • Megan
    May 4, 2012 at 3:21 pm

    Oh bummer! What did I do wrong, Jenna? This bread didn’t work out for me. It simply didn’t rise, at all. Could my yeast have been dead? How can one tell? Could this bread work as a non-yeast bread? how would you modify the recipe to make it yeast-free?
    Thanks for any advice πŸ™‚
    PS. I’m totally a novice bread-maker

  • Food lovers | wishfit
    May 24, 2012 at 9:03 am

    […] photos. I’ve had great success with several recipes from her site including, Chicken Masala, Whole Wheat Cinnamon Swirl Bread, Wheat Berry Salad with Corn and Smoked Mozzarella, and Gnocchi with Goat Cheese, Grape Tomatoes […]

  • Rachael
    September 29, 2012 at 5:05 pm

    I randomly googled Whole Wheat Cinnamon bread because I had a huge bag of WW flour. That was a week ago. I have made this FOUR times since then. Bless you.

  • Rotation Week 12: Second Harvesters. Complete! « On a Mission with Nutrition
    November 30, 2012 at 4:47 am

    […] Bread. I understand it is a mouth full but this bread isn’t kidding around. Adapted from this recipe on one of my favorite blogs, Eat Live […]

  • Whole Wheat Cinnamon Raisin and Walnut Bread |
    June 19, 2013 at 9:57 am

    […] cinnamon bread and made one to our liking.Β  Nothing beats homemade.Β  This recipe is adapted from Eat, Live, Run.Β  I love this recipe because Jenna incorporates whole wheat into the bread and mixes it with some […]

  • Margaret Strope
    August 26, 2013 at 4:45 pm

    I add a hand full of ground flax seed and 1/2 cup of oats! Yummy!

    November 30, 2013 at 5:10 am

    […] Whole-Wheat Cinnamon Swirl Bread Baked Cinnamon Bun Doughnuts Apple Cinnamon Breakfast Bars […]

  • Miniature Cinnamon Bread | Purple House Blog
    March 26, 2014 at 4:34 pm

    […] came across this recipe for whole wheat cinnamon swirl bread from eat, live, run.Β  BUT instead of making one big loaf, I made three miniature ones!Β  I […]

  • Sondra
    March 26, 2014 at 4:47 pm

    Hi Jenna,

    I used your recipe to make miniature cinnamon bread for my blog post today! Thank you!!! So delicious!!!

    Sondra @ PurpleHouseBlog

  • Cinnamon Swirl Bread | a southern mile
    April 3, 2014 at 6:53 pm

    […] it worked, and now I trust her because she basically worked a miracle. I followed her recipe for whole wheat cinnamon swirl bread with very little […]

  • Ashley
    May 28, 2014 at 6:10 pm

    Anyway to make this clean? Meaning no sugar or white flour?

  • Janna
    August 25, 2014 at 1:07 pm

    I made this…… taste soooooooooo good. No more plain whole wheat bread for me.

  • Beth
    February 28, 2015 at 2:51 pm

    I made this bread today for the first time and it came out great. I doubled the recipe and added a little brown sugar & nutmeg to the spread mixture. I wasn’t able to roll it quite as perfectly as it shows in the picture, so I rolled the ends under and when I baked them, they came out beautifully. This is delicious and I will definitely make it again!

  • Erin
    October 13, 2016 at 8:15 pm

    I just made this for the first time the other day and it is SOOOOO GOOD! Thanks so much for the recipe! It was my first time ever attempting to make a bread from scratch (not counting quick breads). I couldn’t believe it actually turned out (baking and I usually don’t go well together – ha!). My husband and two sons (4 and 2 years old) couldn’t get enough. I know what we will be eating for breakfast this fall!