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.
Whole-Wheat Cinnamon Raisin Bread (for Bread Machine)
Ingredients
- 3 cups whole-wheat flour
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 1 cup water warmed (I heat it in glass measuring cup in microwave for 1 minute)
- ½ cup coconut oil
- 4 tablespoons honey
- 2 teaspoons active dry yeast
- 1 cup raisins
Instructions
- 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.
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.
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
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?
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
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 :(
We recommend whole-wheat setting. Let us know how it turns out for you. – Nicole
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!
I would go with the 2 lb loaf setting. – Nicole
I do not own a bread machine so could you please provide the temperature and time for baking in a regular oven? Thanks!
Hi Paula, while we haven’t made this in the oven you might use this recipe as a guide for baking instructions: http://www.backtothebooknutrition.com/whole-wheat-cinnamon-raisin-bread/.
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!
Followed the recipe and the bread didn’t rise (or else it sunk during baking). Not sure.
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
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!!
What oil can you use instead of coconut oil?
Hi there. You can sub with butter.
I use organic olive oil
Do you measure the coconut oil as a liquid or solid?
Hi. This will help: https://www.100daysofrealfood.com/how-to-cook-with-coconut-oil/.
Is this recipe for a 1.5 lb loaf?
Can I use a replacement for coconut oil, if so what can be used?
We commonly replace coconut oil with butter.