Skip to main content Skip to header navigation

Holiday Whole Grain Cinnamon Swirl Bread

The enchanting aroma of cinnamon and brown sugar lovingly baked into a healthy whole grain vegan bread is a yummy way to wake up your holiday guests.

Bake a few extra loaves and give them away as vegan holiday gifts. Even your non-vegan loved ones will appreciate this vegan holiday recipe. Serve bread as a vegan breakfast treat or toast it for a delicious change from regular vegan sandwich bread.

Holiday Whole Grain Cinnamon Swirl Bread

Makes 2 loaves


    • 2 packets active dry yeast
    • 1 teaspoon granulated sugar
    • 1 cup warm water
    • 1-1/4 cups vegan buttermilk
    • 5 to 6 white whole wheat flour, plus extra for kneading
    • 2 teaspoons salt
    • 3/4 cup firmly packed brown sugar
    • Zest of 1 lemon
    • 1-1/2 tablespoons ground cinnamon
    • 1-1/2 cups dried currants or raisins


    1. Place yeast, sugar, and water in the bowl of a stand-up mixer fitted with the paddle attachment. Stir and let mixture stand until it becomes foamy, about 10 minutes.
    2. Add milk, 3 cups flour, and salt. Blend on low until combined. Replace paddle attachment with a dough hook.
    3. Add 2 more cups of flour and blend until a dough forms and pulls away from the bowl. Add more flour if dough seems sticky. With the mixer on medium-high speed, knead dough with dough hook for 8 minutes or until dough is smooth and elastic.
    4. Dump dough onto a lightly floured surface and form into a ball. Lightly oil a large bowl and place dough in bowl, turning to coat. Cover with a slightly damp, clean kitchen towel and set aside to rise for 1 hour or until doubled in size.
    5. Meanwhile, in a small bowl, combine brown sugar, lemon zest, cinnamon, and currants or raisins. Set aside.
    6. Gently punch dough down and place on a lightly floured surface. Divide in half and form into two balls.
    7. Roll each dough ball into a flat rectangle, each about 8×16 inches in size. Evenly sprinkle each rectangle with brown sugar mixture, using your fingers to gently press mixture into dough, leaving a 1-inch border around all edges.
    8. Starting at the short end of each rectangle, tightly roll dough into a log and pinch ends to seal. Place each in a lightly greased 8-1/2×4-inch loaf pan.
    9. Cover with a large damp kitchen towel and let rise for 1 hour or until doubled in size.
    10. Meanwhile, preheat oven to 350 degrees F.
    11. Bake loaves for 40 minutes or until loaves sound hollow when tapped on the bottom. Let cool on a wire rack for at least 30 minutes before slicing.

More vegan recipes

Warm wonderful apple cider
Maple cinnamon root vegetable bake
Cranberry slaw

Leave a Comment