Whole-Wheat Cinnamon Raisin Bread (for Bread Machine)

35 Reviews / 4.6 Average
If you have a bread machine, you'll definitely want to make this Whole-Wheat Cinnamon Raisin Bread right now! It's perfect for breakfast, but we also enjoy spreading on some cream cheese for a snack during lunch, or even as a dessert after dinner. It's well worth the investment for a machine just to make this recipe.
Adapted from Money Saving Mom
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Cinnamon Raisin Bread from 100 Days of Real Food

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 (this one is similar)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.

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381 thoughts on “Whole-Wheat Cinnamon Raisin Bread (for Bread Machine)”

  1. 5 stars
    We made this and it was very delicious. I soaked the raisins in tea to plump them and then used the tea as the warm water. Just my little variation on it, but the bread would have turned out great following recipe as is. Thank you.

  2. 1 star
    Did not pan out. I followed instructions from my bread machine booklet and used yeast that I tested on a different batch. This recipe produced a coarse loaf that did not rise.

    1. Hi, as all bread machines are different, I would take a look at your troubleshooting manual, especially if all ingredients you used were fresh. – Nicole

  3. I have bread machine yeast. Do I use the same amount as listed for the active dry yeast? If not, what would be the equivalent measurement for bread machine yeast?

    1. We have not tried it, but I’ve read that you can use it instead. I would try doing a little research on that before trying. – Nicole

  4. Do you think I should set my bread machine to “sweet” or to “whole wheat” loaf? It doesn’t offer good suggestions for a sweet + whole wheat loaf :(

      1. We are on our third loaf! I’m trying time vital wheat gluten to keep it from collapsing. Does it matter if I set it to 1.5 or 2 lb loaf? Thank you!

  5. I do not own a bread machine so could you please provide the temperature and time for baking in a regular oven? Thanks!

  6. 5 stars
    This is the best whole wheat/raisin bread I have ever made. It is delicious! The raisins and honey add moisture and a touch of sweetness that make it perfect for morning toast. Really could be better or more moist!

  7. 3 stars
    Followed the recipe and the bread didn’t rise (or else it sunk during baking). Not sure.

    1. 100 Days Admin

      Hi Gloria, all bread machines are a little different so you need to make sure you follow correct steps for your particular one. I would recommend checking your manual for trouble shooting suggestions. – Nicole

  8. Wow – this is now my all-time favorite bread machine recipe! It came out so soft and moist and not in the least bit heavy like some whole wheat breads can be. I’m guessing it’s the coconut oil that makes it so yummy and moist. I will definitely be making this on a regular basis. I set my bread machine for a 1.5 lb loaf based on the amount of flour in the recipe, but it actually filled the pan to the 2 lb capacity. I had to let the loaf cool longer than most before cutting it, because the loaf was so soft and I was afraid it would squash if I cut it too soon, but it was definitely worth the wait. A new family favorite!!

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