Toddler Approved: Whole-Wheat Cinnamon-Raisin Bread

I have been on a baking/cooking kick the past week. We have tried a couple new things in attempts to get Austin to eat more and get more from what he eats. Quinoa and Mullet were definitely busts. I have no idea if I am cooking it right, but I do know it does NOT taste good to me. We tried these two recipes:

Blueberry Lemon Breakfast Quinoa Recipe IMG_4074 (640x427)

(Neither of these pictures are of MY finished products. They are from the original recipes)

Lemon & Blueberry Breakfast Quinoa AND another recipe from Daily Garnish. She is sort of an authority on healthy/Veggie cooking because she is a vegetarian herself as well as a chef. Her recipe looked really tasty. Apple Cinnamon Cranberry Quinoa. The quinoa was just not my thing in that dish either. However, if you like quinoa then these recipes will be awesome. Austin wouldn’t touch either of the dishes I made. Is quinoa an acquired tast? The last thing I made was a Sweet Potato & Mango puree. I was trying to mimic the Sweet Potato Mango & Millet Plum Organics pouch. Apparently my puree was too thick because it wasn’t at all appealing to Austin. I finally gave up and decided to make something I KNEW he would enjoy: Whole-Wheat Cinnamon-Raisin Bread.

I substituted a few things in the recipe because I didn’t have the ingredients. It came out WONDERFUL!



DSCN1186 mixer

  • 2 cups bread flour (plus extra for dusting)
  • 2 cups whole-wheat flour
  • 1/4 cup milk
  • 1 large egg
  • 2 tablespoons canola oil (plus more for brushing)
  • 3 tablespoons honey (I had local Orange Blossom Honey)
  • 2 teaspoons salt
  • 1.5 teaspoons active dry yeast
  • 1 teaspoon sugar
  • cooking spray
  • 2/3 cup raisins
  • 1 tablespoon plus 1 teaspoon ground cinnamon
  • 1/3 cup packed brown sugar (dark brown is fine as well)


Step 1:

Activate Yeast

DSCN1188 > 10 minutes > DSCN1189

Combine one cup of WARM water (not hot or it will kill the yeast) with the yeast. Add a teaspoon of sugar and let the yeast grow for 10 minutes.

Step 2:

wet ingredients DSCN1193

Combine the wet ingredients (egg, honey, oil, & milk)

Step 3:

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Combine the dry ingredients (flours & salt) then add them to your wet ingredients in your mixer.

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Mix for 3 minutes on your lowest setting, then increase the speed to medium for about 5 minutes. The dough should be soft and sticky (not too dry).

Step 4:


Transfer the dough to an oiled bowl and cover with plastic wrap. Let rise for 2.5 hours.

Step 5:


Soak the raisins for 30 minutes. Dry raisins will take all the moisture out of your bread. They should be plump after 30 minutes. Drain and set aside.

Step 6:

Fold the dough


Transfer the dough to a floured surface and fold the dough into itself for a few minutes. Don’t over work the dough or over flour because it will become dry. Split the dough in half and roll out into 8-inch squares.

Step 7:

Add the filling

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Spray two loaf pans with cooking spray. I broke my glass loaf pan so I used one large glass pan. Make sure the pan is big enough for the dough to spread out without touching.

Add a layer of cinnamon, then a layer of brown sugar, and lastly the raisins.

Step 8:

Form the loaves by tightly rolling each square into a tight cylinder. Place the loaves into your greased pan, seam-side down, and cover tightly with plastic wrap. Let rise for another 1.5 hours. The dough should spring back when touched.

DSCN1205 This pan is too small > this pan is just right DSCN1206

Step 9:

Bake the loaves at 375 degrees or 350 degrees for a glass pan. Brush the loaves with canola oil and let bake for 20-30 minutes.


Remove the loaves and place on a wire rack to cool completely before serving.

Step 10:


Sweet Potato & Mango Muffins

So, remember that Sweet Potato and Mango Puree that I made and Austin wouldn’t eat? Well, I decided not to waste it and to put it into a muffin. I used the Bannana Carrot Muffins recipe and substituted the banana/carrots/raisins for my puree. Austin will now eat the puree. Sneaky mommy!!

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