Cinammon Swirl Bread

Cinnamon Swirl Bread

Brynie Greisman

This is really a cross between bread and cake.

Type: Parve Prep Time: 100 minutes Level: Not mentioned

Fruit Filling

3 cups chopped, peeled, ripe pears (about 6-7 medium)

1/2 cup water

1 and 1/4 cups plus 1 teaspoon cane sugar, divided


3 packages (7 teaspoons) dry yeast

1/2 cup warm water

4 eggs

scant 1/2 cup oil

1/2 cup Gefen Honey

2 teaspoons salt

1 and 1/2 tablespoons dough enhancer 

1 teaspoon Gefen Almond Extract

10-11 cups whole wheat flour

1 tablespoon ground cinnamon

Make the Filling

Combine the pears, water, and 1/2 cup of sugar in a small pot. Simmer uncovered for 10-12 minutes or until tender. Drain well, reserving the syrup. If necessary, add cold water to the syrup to measure one cup; set aside.

Make the Bread

Yields 3 loaf pans.

In a small bowl, dissolve the yeast in warm water. Add one teaspoon of sugar; let it stand for 10 minutes, until foamy.

Place the eggs, oil, honey, salt, dough enhancer, extract, four cups of flour, pears and syrup, and yeast mixture in a mixing bowl. Beat until smooth.

Add enough of the remaining flour to form a soft dough. Knead until smooth and elastic, about 10 minutes. Place the dough in a greased bowl, turning once to grease the top. Cover the dough, and let it rise in a warm place for about one and a quarter hours, until it doubles.

Punch down the dough, and divide it into thirds. Roll each third into a large rectangle.

Combine the cinnamon with the remaining 3/4 cup of sugar; sprinkle over the dough. Roll up the dough jellyroll-style, and pinch the seams to seal each roll. Place the rolls, seam side down, in three loaf pans lined with Gefen Easy Baking Parchment Paper.

Cover the dough, and let it rise about 3/4 hour, until it doubles.

Bake at 375 degrees Fahrenheit (190 degrees Celsius) for 20 minutes. Cover loosely with parchment paper or foil, and bake another 20 minutes, or until the bread tests done.