Recipe: Whole-Wheat Cinnamon Raisin Bread (for Bread Machine)

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I recently bought a bread machine and have been experimenting with different recipes. I am still playing around to find the perfect whole-wheat sandwich loaf, but in the meantime I hit the jackpot with this cinnamon raisin loaf. The first time I made this bread the entire loaf (pictured) was gone in just under 24 hours. And no, we did not have any house guests…it was just my family of four chowing down like it was our jobs. At one point I had to cut the children off mainly because I wanted my loaf to last us longer than a day!

I finally made more though and have been using it to make sandwiches – with organic cream cheese in the middle – for my daughters’ snacks at school. They even love this bread enough for it to serve as a “dessert” after dinner. If you don’t have a bread machine I think it’s worth the investment since it’s nearly impossible to find decent whole-wheat bread at a typical grocery store. I bought a Panasonic machine that was recommended by several friends, but I’ve also heard from readers who found a machine they love from their local Goodwill store. The only complaint I have about my machine is that I wish I didn’t have to wait an hour or two for it to beep before adding the raisins (since you don’t put them in with the rest of the ingredients). Other than that though I’ve been very happy with it! If you have a machine that you love please tell us about it in the comments below.

4.7 from 14 reviews

Whole-Wheat Cinnamon Raisin Bread (for Bread Machine)
 
Adapted from Money Saving Mom
Ingredients
  • 3 cups whole-wheat flour
  • 2 teaspoons cinnamon
  • ½ teaspoon salt
  • 1 cup warm water (I heat it in glass measuring cup in microwave for 1 minute)
  • ½ cup oil (I used coconut oil)
  • 4 tablespoons honey
  • 2 teaspoons active dry yeast
  • 1 cup raisins
Instructions
  1. Follow your bread machine’s directions for making a whole-wheat raisin loaf.
    I like to take my bread out 10 minutes before the standard end time for a lighter crust.

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194 comments to Recipe: Whole-Wheat Cinnamon Raisin Bread (for Bread Machine)

  • Erica

    I have finally perfected this in my own bread machine and it is FABULOUS!!! I have always wanted to make the perfect loaf of cinnamon raisin bread and thanks to you…this is IT! I used the fruit and nut cycle on my machine and took the loaf out ten min early and it was perfect!!

  • Meghan

    How many pounds of bread does this recipe make ? I just made this bread and did one pound. When it was done, the center of the loaf was flat in the middle. It tastes amazing, but is completely caved in in the middle. Help!

  • Sabrina

    Hiiii:) I had a question on how many calories are in this bread? Like for 1 inch slice or how much is the serving? :) Thanks!:) xx

  • Kara

    Any ideas for adaptation to a non-bread-machine made recipe?

  • Assistant to 100 Days (Amy)

    Hi Kara. He are detailed instructions from a reader way back in the comments: “I successfully made this with a kitchen aid mixer according to the following protocol. Mix together flour, cinnamon and salt in a bowl. Combine warm water, oil, and honey in a second bowl. (Mixture was just under 110 degrees.). Mix in yeast and stir occasionally for 8 minutes. Pour the liquid-yeast mixture into the bowl of the mixer. Add about 2/3 of the flour mixture and mix with dough hook on speed 2 for 1 minute. Then slowly add the rest of the flour mixture while it’s running. After all added, run for 2 more minutes. Then add the raisins and let them mix in for 1 min. Grease a big bowl with olive oil. Collect the dough from the mixer and roll it into a rough ball in the greased bowl so all sides are minimally greased. Cover with plastic wrap and put in warm place. (I put in a 100 degree oven.) let it rise for 45 min, until it’s about double in size. Then collect the dough from the bowl and roll it quickly around in your hands to form into a rough loaf shape. Put it in a loaf pan, cover with plastic wrap again, and put back in the warm spot for 30-40 min, until it’s about double in size again. Remove the plastic wrap and turn on oven to 375. I left the loaf in the oven while it preheated because I was short on time. I ended up baking for 30 minutes total, including the 5-7 minutes it took to reach appropriate temperature. It turned out great! The only substitutions that I made were subbing oat flour for about 25% of the whole wheat flour, and subbing 1/4 cup melted unsalted butter and 1/4 cup olive oil for the coconut oil. Everyone is gobbling it up!” Hope that helps. ~Amy

  • Charlette

    I made this bread both as directed & with apples instead of raisins. Both versions were fantastic. Thank you for sharing this.

  • Sara

    Do you freeze this bread? If so how do you do it? Wasn’t sure if you sliced it first and put the wax paper between like the waffles?

    • Assistant to 100 Days (Amy)

      Hi Sara. If you don’t think you will be pulling out and using the whole loaf at one time, then slicing it is the way to go. ~Amy

  • Krista

    I am an avid cook/baker and mother of three and I have to say this Cinnamon Raisin Bread is one of the best things I have made, EVER! This recipe is just perfect and the result tastes exactly like Cinnamon Raisin Bagels. So yummy with just butter! I love your blog and I want to thank you and congratulate you for what you are doing and saying here! Good work!!

  • Jen

    I saw homemade bagels in the lunch round up and assume that they are from this recipe. Can you make these into bagels and how would you do that?

  • cheri

    Thanks for sharing the cinnamon raisin recipe, I can’t wait to try it!

    I have a great whole wheat bread recipe that I use if you are still looking. I have played around with it and you can use more WW flour if you like but the bread isn’t as soft. Also note that if you add more WW and reduce the white flour you will need to either use less WW or add a little more water.
    1 C water (I use the left over whey from my homemade yogurt)
    2 1/4 tsp yeast
    2 T honey
    1 3/4 C bread flour
    1 C WW bread flour
    1/4 C flax meal
    1/4 C crisco
    1 1/2 tsp salt

    Dissolve the yeast in warm water and add the honey and mix well. Pour the mixture into the bread pan then add all the remaining ingredients in order. I use the white bread, light crust setting and it makes about a 2lb loaf. After the machine does it’s initial mixing I always check the dough to see if it’s too sticky. Depending on the weather, and/ or if the dough is too sticky I sometimes add a couple Tbsp more WW flour
    The top of the crust softens up after the loaf cools and it makes a wonderful sandwich loaf.

  • LB

    I was wondering if anyone tried this recipe using quick rise instant yeast? As this is all I have on hand and don’t want to have to buy a different yeast? Also, I would not be using a bread maker, if this makes any difference. I’m new to this whole bread from scratch thing so that’s why I’m asking if this substitution can be made and what it might look like :-)

  • tami

    hi. this recipe looks great. i just had to respond to Sabrinas question, or more how her question was answered. i agree that we all count calories too much, but my daughter is a type 1 diabetic so our every meal always depends on me being able to count and figure out the # of carbs that she consumes. i love it when recipes give the nutritional information. All cooks should do the math every once in a while just to realize just how nutritous their recipes really are. Sorry about venting, but this is a 24 hour fact that all diabetics live with. I really am looking forward to the bread.

  • Sarah

    I have tried this recipe twice now and although the second was better than the first, it still hasn’t turned out. The first time I followed the recipe exactly and it was burnt and hard with a funny taste. Bought new, fresh ingredients and did it again last night and while it tasted better, was bland and dense. I really want this recipe to work! With all the good reviews, how can I have got it wrong twice?!

  • Bess Van Eck

    I made this bread recipe and when I took it out 10 minutes early it was still uncooked in the middle. I put it back in and cooked it awhile longer, but it still seemed a little gooey in the middle. I think the problem is that it didn’t rise quite enough…should i just use a little more yeast? Also I used regular organic whole wheat flour and not whole wheat bread flour. I am wondering if it matters? Also I put walnuts in it and that could have thrown things off. Help, I really want to make a great raisin bread in the bread maker!

    • Lela Beth

      I posted above but this happened to me because the modes were switching on me and I didn’t realize it. ,maybe that helps you too!

    • Assistant to 100 Days (Amy)

      Hello Bess. Every machine is going to be a little different and you might need to cook yours a bit longer. Give it a another try. Lisa uses regular whole wheat four. :) ~Amy

  • Jess

    I’ve been craving this bread but I only have whole meal bread mix and self raising whole meal flour. Can I use the mix with the same liquid amounts in the recipe plus cinnamon, omit the salt and use the wholewheat setting on the bread machine?

  • Kara

    Hi – do you use melted coconut oil in this recipe or room temperature (i.e. solidified? Thanks!

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