Cinnamon-Swirl Raisin Bread Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: May 28, 2010
yummy!! I made pretty much as indicated. Used golden raisins instead of the dark kind. Mine baked for 40 minutes, and I put foil over the top for the last 10 or so to avoid over-browning. Not sure why it says this recipe can be ready in 1 hr 10 min, because it took me about 3.
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Cooking Level: Intermediate

Home Town: Longview, Texas, USA
Living In: Midland, Texas, USA

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Reviewed: Mar. 13, 2010
needed to cook longer
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Reviewed: Feb. 12, 2010
I'm giving this 5 stars because the taste and texture were exceptional! Like another review I read, I was skeptical of the potato, but it really made a big difference in my dough from other recipes. I used agave in the dough itself and the only thing I will do different next time is to use probably 1/3 cup sugar (I used regular sugar for the cinnamon swirl) between the 2 loaves instead of the 1/2. It was a little too sweet for me, but absolutely delicious!! Thanks!
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Reviewed: Oct. 6, 2009
My favorite yet! I have tried other recipes for raisin bread, but this one is my best yet! Thanks for posting..
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Cooking Level: Intermediate

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Reviewed: May 5, 2009
When I first read the recipe and the list of ingredients I was a bit put off by the potato. However, this bread is moist, sweet and all around yummy. I made some slight modifications to suit my dietary needs. I added 1/3 cp splenda baking sugar instead of real sugar and I added 6 tbs apple sauce instead of margarine listed. I still ended up with a absolutely wonderful bread I am proud to serve to friends and family. This recipe is a keeper.
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Reviewed: Jan. 8, 2008
A masterpiece! Very simple to make, and came out of the oven looking beautiful, and smelling great; and the taste was magnificent! I saved about 1 Tbsp of the sugar-cinnamon mixture and sprinkled it on the top before baking.
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Cooking Level: Intermediate

Home Town: Newton, Utah, USA
Living In: Logan, Utah, USA

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Displaying results 11-16 (of 16) reviews

 
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