Cinnamon Craisin Swirl Bread
THM:E, Low-fat, Sugar free, Nut free (if using non-contaminated ingredients)
Serves: 3 loaves (serving size is two slices)
  • 1 recipe Homemade Bread Dough
  • 2 tsp. vanilla extract
  • 1½ cups unsweetened dried cranberries or fresh cranberries (thawed if frozen; cut in half or coarsely chopped)
  • 7-8 doonks THM Pure Stevia Extract Powder (or use a larger amount of a granulated sweetener such as THM Super Sweet Blend, Truvia, or erythritol if just swirling the additions into the top by hand)
  • 2-3 tsp. cinnamon
  1. If using dried cranberries, soak the cranberries in some hot water to re-hydrate them (just cover the cranberries with hot water and let them set for 5-10 minutes). If using fresh cranberries, cut them in half or coarsely chop them in a food processor.
  2. Make your homemade bread dough, adding the vanilla extract.
  3. Put your bread dough into three greased bread pans (I just spray the pans with nonstick cooking spray). Drain the cranberries well and divide them over the tops of the loaves. Sprinkle each loaf with your granulated sweetener of choice and sprinkle with cinnamon. Using a fork, swirl the extra ingredients into the bread dough.
  4. (Alternate method: this is what I do) Add the vanilla flavoring, cranberries, pure stevia extract powder, and cinnamon right into the bread dough using your mixer. Divide the dough among three greased bread pans.
  5. Wet your hand and use it to pat the tops of the loaves smooth. If using my homemade bread recipe, bake the loaves at 325 degrees F for 50 minutes or longer (you may need a longer baking time if using fresh cranberries). If you have doubts about whether or not the bread is done, cut a loaf in half. If it's gummy inside, bake for another 5 minutes and check again, doing this until it's done. When the bread is done baking, turn it out of the pans onto a wire rack and let cool completely before cutting.
Because this bread has no added fats or preservatives, it won't keep as long as other breads you may have made before. I recommend keeping this bread in the freezer and only getting out a few pieces at a time as you eat it so it stays fresh.
Recipe by Briana Thomas at