Everybody's Raisin Bran Bread

"I did a google search and found this recipe prefaced with a lot of different names. Since all of the recipes were identical I thought I would give it a try to deplete my large supply of raisin bran cereal. It made a small loaf but turned out quite yummy! Enjoy!"
photo by pammyowl photo by pammyowl
photo by pammyowl
photo by luvinlif2k photo by luvinlif2k
Ready In:
3hrs 10mins
1 loaf




  • Add all ingredients in the order recommended by your bread machine.
  • The original recipe recommends the white bread setting. I used my whole wheat setting to warm the ingredients prior to mixing.
  • Press "START".

Questions & Replies

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  1. I made this in my breadmaker just to mix and knead, then let the second rise happen in a bread pan, baked it at 350F for 35 mn. I only gave it four because 4 TBSP. is of sugar makes it too sweet for my taste. I knew that immediately, so I cut it down to two, but it was still plenty sweet. Next time I make this I will only add two tsp. or none at all! Thanks for sharing!
  2. Made your recipe exactly as given except I used the dough cycle of my ABM and baked the loaf for about 35 min @ 350. My family loved the texture and flavor. A nice treat with tea and a great use for raisin bran cereal. Thanks for posting.


I grew up in PA Dutch country and now live in the suburbs of D.C. I am a homemaker and love to play with my kids who are now 9 and 6. My favorite room in the house is the kitchen. My children used to be explorative eaters... anything went. They are becoming more discriminating ... OK, picky ... so my newest challenge is finding interesting dishes that will meet their tastes. This usually means not admitting to specific ingredients or making them unnoticeable (such as onions). I'm loving the ability to practically pulverize my onions quickly with my food chopper. I love experimenting with different culinary traditions. When I find the time to play in the kitchen uninterrupted, dinner can be quite an adventure at our house. My ultimate month off would be to spend a month travelling around the world as a food critic. - send me back to St-Jean-De-Luz in SW France for Chipirones (a fabulous squid dish)along the bay! My favorite cookbooks are:Extending the Table by Joetta Handrich Schlabach, The Williamsburg Cookbook, The Burger Meisters by Marcel Desaulniers, The Common Grill Cookbook by Chef Craig Common, America's Best Bread Machine Baking Recipes by Donna Washburn & Heather Butt, and most recently, the Ben & Jerry's Ice Cream Book (I finally got a countertop ice cream freezer!)(Update on 03/17/09- hm! Not many changes!)
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