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

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 23 reviews
Whole-Wheat Cinnamon Raisin Bread (for Bread Machine)
Adapted from Money Saving Mom
  • 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
  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.
We recommend organic ingredients when feasible.


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  • Comments

    1. Rachel F. |

      I have NEVER made bread before until last night. Me and yeast have a complicated relationship lol. I recently bought a bread maker because my 4 year old daughter was recently diagnosed with food allergies to wheat, dairy, eggs, and peanuts. I saw this recipe you posted and decided to try to make it gluten free, as the bread maker has a gluten free setting. I swapped out the whole wheat flour and used Bob’s Red Mill GF All Purpose Baking Flour. This flour is a blend of garbanzo bean flour, potato starch, tapioca flour, white sorghum flour, and fava bean flour. I do NOT add xanthan gum as this makes GF foods gummy and gross. Plus my daughter seems to be allergic to that too. But I successfully replaced the whole wheat flour 1:1 with this flour, used the gluten free setting on the bread maker and to my complete shock and surprise it came out fantastic! It’s actually edible! Thank you Lisa!

    2. Laurie |

      You need to checkout, good recipes for wheat bread, and she mills her own wheat

    3. Robert |

      I have baked bread for over 30 years. For 3 years I have a standing argument with a friend that traditional baking is the only way to go. She finally convinced me to use her bread maker. I didn’t like it. But I didn’t hate it either. I found it interesting enough to do some research and bought a Panasonic. It was a nice unit and I liked that there were no holes in the bread. But something just didn’t work well enough for me for over a hundred dollars. I returned it. I received a coupon and decided to purchase the Mac daddy. A zojirushi. What a difference!! . I use my zo at least three times a week. Sometimes multiple times a day. It not only makes beautiful bread with ease, it kneads pasta for me so I use my kitchenaid several times a week as well (I have a pasta attachment). It’s not about being a fake. It’s about having some convenience in making our own food from scratch. Delicious, unprocessed food. Since purchasing this product, which I think was in January, I have not bought a single loaf of bread, rolls, pita, naan , or pasta. It also encourages you to branch out. I have the best orange fennel rye buns for turkey burgers this summer. We also go gluten free once a week with bread sliced and frozen in two slice parcels. I have my bread maker ready for this recipe in the morning!!

    4. Michelle |

      I just made this recipe with King Arthur’s unbleached flour (I normally use white wheat) in my Oster bread machine and it turned out so light, fluffy, and delicious. My family loves this Cinnamon Raisin Bread and said today it was out of this world delicious LOL :-)

    5. sara |

      I am looking to start a healthy lifestyle and to loose weight. This recipe sounds really good though I do not have bread maker. Can this be made in in a regular electric oven? P.s. I love your site and refer to it a lot for helping me start to eat healthy.

      • Amy Taylor (comment moderator) |

        Hi Sara. Other readers have cooked this loaf in the oven.

    6. Jill Peters |

      Can you substitute maple syrup for the honey in this recipe?

      • Amy Taylor (comment moderator) |

        Hi Jill. You can. :)

    7. Jennifer |

      I’ve been looking for a good whole-wheat cinnamon bread recipe, so I’m about to prepare this in my bread machine! But s note about the raisins first . . . the book that came with my machine (and it’s nothing fancy–a relatively cheap West Bend one) recommended that if you couldn’t be there to add raisins or other add-ins, you could create a kind of well for the yeast and place the raisins carefully around that to the edges. As I understand it, the important part is keeping those add-ins away from the liquid and yeast until the proper time. I’ve made raisin bread plenty of times in my machine using that method and all has come out well.

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