Cinnamin-Raisin Bread

Dough:
1 cup apple juice
1 Tbsp or 1 pkg active dry yeast
1 Tbsp cinnamon
4 cup all-purpose flour
1/2 cup sugar
1 tsp pumpkin pie spice
1 Tbsp oil

Filling:
1 cup raisins
1/4 cup frozen apple juice concentrate, thawed
1 tsp cinnamon

To make dough: Place apple juice in small sauce pan. Warm over med heat and pour into large bowl. Add sugar and yeast. Stir well. Let stand in a warm place for 5 minutes or until foamy.Add cinnamon, pumpkin pie spice and 2 1/2 cups flour. Stir well. cover and set in a warm place for 30 min, or until doubled in size. Stir oil and about 1 cup of remaining flour, into dough, to make a kneadable dough. Turn the dough out onto a lightly floured surface; knead, adding up to 1/2 cup flour more, for 10 minutes, or until smooth and elastic. Coat another large bowl with non-stick spray. Add the dough and turn to coat all sides. Cover and set in a warm place for 1 hour or until doubled in size.

To make filling:In microwaveable bowl, combine raisins, juice and cinnamon. Microwave on medium power for 5 min, or until thickened. Let cool. Preheat oven to 350F. Coat a 9x5-inch loaf pan with non-stick spray. On a lightly floured surface, roll the dough into a 10x8-inch rectangle. Spread filling over dough, then roll up. Pinch seams to seal. place seam down in prepared pan. Let stand for 5 minutes. Bake for 45 minutes or until golden brown. Remove from pan and cool on a wire rack before slicing.

To freeze: Cool loaf. Place in freezer bag and then wrap in tin foil. Thaw overnight.