Whole Wheat Raisin Bread

"I got this from someone at work. Prep time includes rising."
photo by gailanng photo by gailanng
photo by gailanng
photo by Simone Z. photo by Simone Z.
photo by havent the slightest photo by havent the slightest
photo by havent the slightest photo by havent the slightest
Ready In:
2hrs 35mins
1 loaf (2 lb)




  • Soak raisins beforehand in some warm water.
  • In a large bowl, combine all the white flour, sugar, undissolved yeast, salt, and cinnamon.
  • In another bowl, mix warm water and canola oil.
  • Gradually add warm water mixture to flour mixture.
  • Beat together, then stir in raisins and whole wheat flour. Stir until mixture is consistent.
  • Knead on lightly floured surface until smooth and elastic, about 10 minutes. Cover; let rest 10 minutes.
  • Divide into 3 balls and place in loaf pan. Cover; let rise in warm, place until doubled in size, about 1 to 1.5 hours.
  • Bake at 350F for 30 to 35 minutes or until done.
  • Remove from pans; cool on wire rack. Brush with melted butter.

Questions & Replies

  1. Does anyone know why this recipe states to divide into 3 balls before placing into the loaf pan?


  1. Turned out perfectly and love the low amount of sugar needed! I soaked the raisins in warm vanilla water while I prepared everything else they were so sweet and tender. two thumbs up
    • Review photo by Simone Z.
  2. Great Glutes!!! ...pausing with raisins halfway to mouth and wonder...is this why my g'babe was super gassy yesterday. Terrific raisin bread!
  3. GREAT recipe! I made it by hand from scratch, except that I did not soaked the raisins. Now I make this bread at least once a month and I've been diversifying the spicy of it: I added two tsp of ground ginger or/and ground cloves and nutmeg
  4. Amazing I was nervous with vanilla soaked raisins at first the trick is kneading the dough without sweezing them too much plus I used a light oil surface once it's stopped being sticky Th crowd went wild ? Happy happy joy joy
  5. I am very bad with bread; it always turns like rock lumps BUT this recipe is perfect, I FINALLY made a decent bread. Instead of baking it in a bread pan, I made 4 balls (with as little manipulation as possible) and put them deep pie shell. It looked like a big and puffy danish. I was so proud. Otherwise, I did the recipe exactly as instructed. Next time, I'll reduced the quantity of cinnamon a bit, because I found the taste was a bit too strong. THANK YOU for posting that!!!


  1. I was surprised this recipe had no reviews. Very good recipe!! I substituted white flour with soft white wheat and added 1/2 cup honey, 1/3 lecithin and 2 tbsp dough enhancer other than that I followed the recipe exactly. Good texture, soft and not dry. My boys loved it. I made a Breakfast Raisin Bread Pudding with my homemade bread. My boys and husband called it gourmet french toast. You can find it on Cooking.com recipe# 10001699 by melanie. Thanks for posting haven't the slightest!


<p>I love trying new recipes and foods. I especially love to bake, with quick breads being my favorite food to experiment with. My favorite meal is breakfast, and I love trying new flavor combinations for oatmeal.&nbsp;</p>
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