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Pecan-Raisin Cinnamon Swirl Bread {Vegan}


  • 2 1/2 tsp (a 1/4 oz packet) active dried yeast
  • 1 cup (250 ml) warm water
  • 4 tbsp raw sugar
  • 2 tbsp vegetable oil , plus extra for greasing
  • 3 1/2 cups (450 g) bread flour, plus you may need extra for kneading/rolling (I'd recommend weighing the flour, if you can)
  • 1 tsp salt
  • 3/4 cup (100 g) pecans, roughly chopped
  • 1/2 cup (75 g) raisins

For the filling:

  • 3 tbsp coconut oil , softened
  • 1/2 tsp all purpose flour
  • 3 tbsp raw sugar
  • 1 tsp ground cinnamon


  • Combine the warm water, yeast and sugar in a large bowl. Stir in the oil, then 1 1/2 cups of the flour. Mix in another 1 cup of the flour, reserving 1 cup.
  • Sprinkle 1/2 cup of the flour onto a clean work surface. Tip the contents of the bowl out onto the floured work surface and knead for 5-10 minutes until it's smooth (sprinkle on more flour as you knead if it seems too sticky).
  • Lightly grease the bowl with some oil, put the dough into the bowl, cover with a clean dish towel. Leave in a warm place to rise until doubled in size (around 1 hour). Once risen, tip the dough out onto a clean work surface, pat it out into a circle and sprinkle with the pecans and raisins. Fold the dough in half and knead it for a few minutes until the pecans and raisins are evenly distributed in the dough. Leave the dough to rest whilst you make the filling.

  • In a small bowl, cream together the coconut oil, flour, sugar and cinnamon.

  • Sprinkle some more flour under the dough and on top of it, then roll it into an 8.5-inch square (see notes). Spread the filling mixture evenly over the surface then roll the dough up tightly into log. Transfer the log to a greased 8.5-inch loaf tin and place it seam side down in the tin. Cover loosely with oiled plastic wrap. Leave to rest for 30 minutes in a warm place.

  • Remove the plastic wrap and bake for 30-40 minutes in an oven preheated to 350 F (180 C) until well-risen and browned. Let the loaf cool for a few minutes in the tin before tipping it out onto a cooling rack to cool completely, before slicing.