Cinnamon Raisin Bread for the Bread Machine

photo by BluefrogJ photo by BluefrogJ
photo by BluefrogJ
photo by ld2cu photo by ld2cu
photo by Karen Kaye A. photo by Karen Kaye A.
photo by Sldq57 photo by Sldq57
photo by H C. photo by H C.
Ready In:
3hrs 5mins
1 1.5 pound loaf




  • Add all the ingredients in order given except the raisins.
  • Add raisins in on the "add in" beep.
  • Bake on "sweet bread" setting.

Questions & Replies

  1. No eggs are mentioned anywhere. Yet it's a key ingredient to all the other recipes. Guess this will teach me there's no such thing as vegan bread.
  2. My breadmaker doesn't beep so how long after I start it would I put the raisins in. For example after it has baked for 1 hour or it has baked for 2 hours do I add them in.
  3. Is there a way to convert this recipe to make a 2 lb loaf? My old breadmaker died; my new one makes 2 lb loaves. Thank you.
  4. Is this using bread machine yeast or active dry yeast? If it’s active dry, do I have to activate it first?
  5. The "dough" is very dry and crumbly. I don't think this is going to work


  1. After reading all the reviews I've decided to change the recipe just a bit as follows:<br/><br/>1 cup water<br/>2 tablespoons margarine<br/>2 cups All Purpose Flour; 1 cup Whole Wheat Flour<br/>3 tablespoons BROWN Sugar<br/>1 teaspoon salt<br/>2 teaspoons cinnamon<br/>2 teaspoons yeast<br/>1 cup SOAKED raisins (I like the suggestion to soak them in RUM)<br/><br/>Yes these are minor changes but most of the reviews seem to recommend them, and I will follow the majority.
  2. Twice now I've made this in the actual breadmaker and it has come out a brick, but I've made it probably a dozen other times taking the dough from the machine and baking it in the oven. When I do that it comes out the softest, fluffiest, most delicious raisin bread I've ever made. We've determined that this amazing bread rises too high in the machine and hits the top, causing it to deflate while it cooks. I always mix my yeast/sugar/hot water before adding it to the machine, so I may be aggravating the problem. But this recipe is so good, and my kids will eat almost an entire loaf in one sitting. I've also left out the cinnamon and raisins and made some very yummy sandwich bread too. I guess what I'm saying is that this is my new recipe for everything!!
  3. The whole family liked this bread, I thought it made good toast too. Heeded many of the suggestions: plumped up the raisins in hot water, doubled the cinnamon, used 2 C white flour and 1 C whole wheat, and put all the ingredients in at once (incl raisins) and voila. And yes it does smell terrific when it's baking!
  4. I made mine in my bread machine and after the dough was done... I took it out reshaped it into a bread pan and put in my warming drawer for the second rise... after the bread doubles in size I baked it in a 350 oven for about 30 - 40 minutes ... (How I know my bread is ready is I check it with a thermometer making sure it is at 190 degrees.. and its ready....) I just like the look of the bread more from the bread pan and it doesn't give such hard crusts with a hole in the middle from the bread maker paddle... and much easier to cut... Anyways this recipe is a keeper! We enjoyed it very much!
    • Review photo by ld2cu
  5. I'm going to try this using fresh strawberries rather than raisins. I can't seem to find any breadmaker recipes that utilize fresh strawberries. For recipes with raisins, I find they mix much better if separated well and added directly after liquid ingredients. The first time, I added them during the "add ingredients" beep, as the recipe indicated. But, they did not mix throughout the dough and were only on the outer crust, most remaining in the bottom of the pan.


  1. I made this today-used butter, 2 tsp of cinnamon, brown sugar, 2 1/2 cups regular flour and 1/2 cup bread flour, 1 1/2 tsp quick/instant yeast, and I soaked golden raisins and dried cranberries in fireball (cinnamon whiskey). I used the sweet bread setting but shut if off after 3:10 hours and let it sit for a few more minutes. It was PERFECT. Will make again.
  2. Used unsalted butter instead of margarine. Added 3 teaspoons of cinnamon instead of 1. Used light brown baking sugar. Used Bread Flour. Used the 1.5 basic cycle with a light crust. Also soaked the raisins. Came out perfect, nearly risen to size of a 2lb.
  3. This is an excellent recipe but I tweak EVERYthing. Here are my suggestions and tweaks. I use: -Cold water -Add 1 Tablespoon (not a teaspoon) of good quality real Vanilla Extract to the cold water -I use Earth Balance Spread which is plant-based. It works just like margarine. -King Arthur Organic Bread Flour (not plain/all-purpose flour). I like King Arthur brand first and foremost because it is excellent flour in an easy to open package, but also because the company is 230 years old and is employee-owned. Any Bread Flour will likely do fine, though. -1 cup white or red raisins and/or dates by weight, not by volume, which is 160 grams. If you don't have a digital scale that displays grams, just make sure you lightly pack the raisins in the measuring cup. You need more than you think you do.
  4. Very good recipe but I've tweaked it to make it healthier and you really don't notice at all. Still super tasty but with a bread machine I had to tweak to get it just right. Like many I used way more cinnamon like 2.5 tsp. I also used more raisins as well and added them at the beginning of the stir process no big deal. My tweaks: I used 2 cups white flour, one cup whole wheat. More cinnamon and raisins as mentioned above. Added some honey and used Stevia instead of sugar. Also used light olive oil instead of butter or margarine. Since I used some wheat flour I added some Xantham gum (1 tsp) and 3 tsp of vital wheat gluten. The biggest thing was my bread machine has a 'sweat bread' setting but I found it didn't allow enough time to properly rise. The bread was coming out flavorful but still too dense. My remedy was to 'pause' the process during the first rise time. Not easy to do on my machine and it doesn't have a manual setting to create your own recipe like my older Japanese one did. By pausing the rise time it came out big and perfect so that was the key. I have a KBS MBF-010 Bread machine with 17 settings. Last note I use the Instant dry yeast and let it ferment in the tub with the wet ingredients for a while. Once the yeast is really active and bubbling, I add the dry ingredients. Gives the yeast a better chance to do its thing within a 3.5 hour window. Hope this helps!
  5. I don't have sugar so I added vanilla isowhey protein powder instead and lots of cinnamon (really love lots of it!). It came out perfect in taste and texture!


I have 6 children 4 boys and 2 girl,ilove to cook and try lots of different foods,my real name is Britt and i live in louisiana i like to collect recipes,cookbooks,dolls,and angels,i just started having a intrest in teacups and teapots,i also like amish rag dolls.
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