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.

4.8 from 18 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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213 comments to Recipe: Whole-Wheat Cinnamon Raisin Bread (for Bread Machine)

  • JK

    You’ve inspired me!!! I hadn’t give our food a minute’s though until I stumbled across your Facebook page. Now I am actively looking for ways to change my family’s eating habits and I have started by cutting out white flour and processed bread. I bought the Panasonic bread machine and have been baking my own for the past week….gradually moving the family from white to wholemeal. Next up is granola and there will be no more boxed cereal in my house. For those that know me, it is totally out of character and they think it’s just a fad, be seriously, it takes me less than 10 minutes to prep a loaf of bread!

    P.S. the latest Panasonic model has a seperate nut and rasin compartment and adds them for you….maybe time to upgrade!?

  • […] cinnamon raisin bread for bread machine (from 100 Days of Real Food) adapted from Money Saving […]

  • Kevin Wilson

    Hi, I’ve just got into making my own bread.I bought a panosonic model SD 2501,it has raisin dispenser that automatically loads the raisins toward the end of kneading plus you can dial in a dark medium or light crust.Check it out at harvey Norman.Price was $249 but they let it go for $188.

  • Beth

    My family just loves this recipe and I can’t make it often enough!! It goes so fast and they agree its better than any other bread :) I have the same bread machine as Lisa and follow these directions to a T, under the medium loaf setting, but the crust is always pretty dark. I’ve taken it out 10 minutes early and then 15 early to combat this but it wasn’t fully done in the middle. Does anyone have any suggestions???? Thanks so much and I love this website!! I have already pre-ordered the book and really am looking forward to it.

  • Meenal

    Hi

    I have the same bread machine (Panasonic SDYD250) and I tried this bread today. However, the raisins did not get incorporated in the dough (they remained stuck on the outside of the dough, as a result the crust burnt at the bottom and sides). Also, the bread did not rise much. Could you let me know what I could be doing wrong? Is there a specific brand or type of wheat flour I should be using (is there a whole wheat equivalent of bread flour)?

    Thanks!
    Meenal

    • Assistant to 100 Days (Amy)

      Hi Meenal. Did you have it on the raisin bread setting? The machine should let you know when it is time to add the raisins. ~Amy

  • Beth

    Thanks for your response Amy. I don’t see anything on that site discussing dark loaves and troubleshooting so I was wondering if it was specific to this recipe! I will keep looking.

  • Twylla-n exception to the unprocessed foods

    I am curious to know how you managed to find a yeast that is not loaded with chemicals and commercially processed. Is this an exception to the unprocessed foods rule?
    Thanks for all you do!

  • Shawna

    I have never made bread before but would like to try this recipe. How would you make it without a bread machine?

  • Brenda

    This is the best raisin bread recipe I’ve ever made – I make it about once a week. I do find that it’s a little wet so I sometimes add a bit more flour.

    The way I make all of my whole wheat breads is that I start with a “sponge” – 1st I mix the honey, water, yeast & then 2/3 of the flour & let it sit for 30 minutes. Then I add the rest of the ingredients to the bread machine & the sponge when it’s ready. I’ve found that the sponge method really helps soften the gluten in whole wheat bread recipes so that the dough is smoother & the bread rises higher. Also, when you use a sponge, you can decrease the yeast by 1/2.

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