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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 raisin cinnamon bread for bread machines.
Whole Wheat Raisin Cinnamon Bread for Bread Machines
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.
What’s the Best Bread Machine for Whole Wheat Bread?
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! Here’s a quick tip: make sure to select the whole wheat setting on your bread machine for the best results!
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.
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
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
Hi Amy
Thanks for your response. Yes, I did have it on the raisin bread setting and I added them when it beeped.
Hmmm. Sorry that was not helpful. Other readers have suggested soaking the raisins, so you might give that a try? ~Amy
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.
Hi Beth. My bread machine is finicky, so I know your pain. This might help: http://www.breadmachinedigest.com/beginners/troubleshooting-chart.php. ~Amy
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.
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!?
Hello,
I was wondering if there was a way to cook this in the oven? I do not have a bread maker and would love to try this recipe :) Thank you!
I don’t have a bread machine either. I use to but prefer mixing by hand and baking bread in the oven. I don’t know why it wouldn’t work without a bread machine. I think letting the yeast ferment for 15 to 20 minutes helps to make bread not so dense. I use a different w.w. bread recipe, same ingredients different amounts though, so I am just going to add the cinnamon/raisins and see how it turns out.
Hi,
The raisin bread looks great & will be trying it soon. As for the bread machine, I have a West Bend loaf with double paddles that I got from Ebay for $70, including shipping. Really like it & strongly recommend it. As for the raisins, what about first soaking them in rum for at least a half hour, & adding the brine as part of the liquid?
I ordered the bread machine you recommended and today I made the Whole Wheat Cinnamon Raisin Bread. It is wonderful! I promised my Mother that I will make her some Saturday. Thank you for the recipe. I wouldn’t change a thing.
I just made this using “white whole wheat flour” and grapeseed oil – and without raisins since my husband doesn’t like them – it came out just perfectly! It was my first-ever attempt at using a bread machine, as I just recently purchased one from a friend of a friend. I used the settings for a sweet bread and light crust, 1 lb loaf. The sides did get a tiny bit overcooked, so next time I will just pull it out 10 minutes earlier as directed. Thank you!
Hi – do you use melted coconut oil in this recipe or room temperature (i.e. solidified? Thanks!
Hi Kara. You melt it. Here is more info: https://www.100daysofrealfood.com/2012/02/07/how-to-cook-with-coconut-oil/. ~Amy
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?
Hi there, Jess. Sorry, but there is no way for us to predict how that might turn out. :) ~Amy
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!
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!
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
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?!
Hi Sarah. Machines can be finicky and you may have to make adjustments per your own. This might help: http://www.redstaryeast.com/tips-troubleshooting/bread-machine-tips/common-bread-machine-problems. ~Amy
I made this twice with it burnt and undercooked In the middle and realized when I was selecting the cooking cycle it would switch to cooking modes after I picked whole wheat…so I had to cycle back to raisin bake after picking whole wheat. That being said it still cooked a little burnt even taking it out early. But still delicious and I will keep trying because my kids love it! Just cut off the ends and it was fine..
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.
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 :-)
Hi LB. You can use quick rise but it might effect texture and taste. Here is more info: http://www.thekitchn.com/whats-the-difference-instant-a-54252. ~Amy
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.
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?
Hello Jen. Lisa has not yet perfected her bagel recipe enough to share it. :) ~Amy
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!!
Sorry I meant to add that I used whole-grain spelt flour instead of wheat and it was perfect.
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?
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
I made this bread both as directed & with apples instead of raisins. Both versions were fantastic. Thank you for sharing this.
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
Any ideas for adaptation to a non-bread-machine made recipe?
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
Hello Sabrina. We do not provide nutrition information on our recipes. We want people focusing on eating real foods/more whole foods and less on numbers. Here are some posts which help explain our philosophy: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/, https://www.100daysofrealfood.com/2013/01/23/portion-size-matters/, and https://www.100daysofrealfood.com/10-reasons-to-cut-out-processed-food/ and https://www.100daysofrealfood.com/2011/04/29/mini-pledge-week-8-stop-eating-when-you-feel-full/. There are many tools available online which can help calculate nutrition detail for recipes. ~Amy
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!
Hi Meghan. This is helpful when troubleshooting your bread machine: http://www.redstaryeast.com/tips-troubleshooting/bread-machine-tips/common-bread-machine-problems. It makes a medium size loaf. ~Amy
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!!
Not sure if this was asked or not, but when searching for different breads to make, I notice that the cook time varies, so my question is………..what would you suggest for the cook time for this recipe?
Hi Angi. Are you referring to making it by hand?
When you use coconut oil in your recipes do you melt it first for your measurements (1/4 cup of melted coconut oil or solid)? Does it make a difference? I love your blog, thank you!!
Hi Audra. Yes, you usually melt it. Here is more info: https://www.100daysofrealfood.com/2012/02/07/how-to-cook-with-coconut-oil/. ~Amy
Omg this bread is amazing. I could seriously eat all of it in one sitting. I chose to go the route of making it without a bread maker since I no longer have one. I just combined the liquid ingredients and the yeast in my mixer and let them sit for about 20 minutes. Then I added the flour and cinnamon and let the dough rise for 40-60 minutes. Transferred to a loaf pan after the dough had risen and let it rise a second time for another 30-40 minutes. Then baked at 350 degrees for 40 minutes. Came out nice and moist inside and nice and chewy on the outside.,will definitely be making again. Thank you for this amazing recipe.
My husband got me a bread maker yesterday and this was the first bread I made. I substituted butter for the coconut oil and it was perfect! I can’t wait to try another recipe!
Awesome recipe. The bread came out moist. I love the idea of using coconut oil. I did not follow the ingredients as listed on the recipe. I put all the wet ingredients such as the warm water (heated in the microwave first) then I added the honey and oil. I then added my dry ingredients making sure the salt and yeast did not mix. I plumped the raisins (as suggested by one reviewer) and added it last. I mixed the raisins into the dough and then turned on my machine. It smelled so good and delicious.
Thank you for this great recipe. My daughter loves it!!
Tonee, So happy you enjoyed the bread!! Thanks for sharing your tips!
What size loaf is this for? I have a little breadmaker I just picked up at a estate sale, and it only fits 1.3 lb loaf. I didn’t see the loaf size in your recipe. Maybe I just missed it?
Hi Becca. I use a 2 lb capacity machine and while it doesn’t fill it, I’m afraid it would over-fill yours by a bit. I’d say it is closer to 1.5. ~Amy
I made this today and used some slices to make French toast with a little maple syrup. It was delicious!
I made this this weekend and my kids LOVE it! I need to preface that with my kids dont’ love ANYTHING! They never ask for seconds, they never rave, they never ask for the leftovers. But this, they LOVED! Made it exactly how you said and I thought for sure it was going to be too wet but it was perfect. Honestly, the most perfect loaf of 100% whole wheat bread I’ve ever made. I already have to make a second loaf for school lunches of raisin bread and cream cheese. Thank you so much!!
I’ve made this bread several times, with success, but for the last 2-3 times, it’s not working. My raisins are not sticking to the dough and I end up with a raisin-less bread with a bed of burnt raisins on the bottom. I’ve trying adding them during and before the cycle, whole wheat and sweet bread cycles… Added someone water to make the dough a bit more sticky… Any ideas on how to fix it??
Hello Nina. It is strange that it worked before and now it is not. Your machine should have instructions on the proper time to add the raisins but it sounds like you have done that as well. I’m afraid I’m stumped on this one… ~Amy
I soaked my raisins and it seems to do the trick! Yay!!!
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Lisa, Thank you thank you thank you for giving me the courage to make my own bread! I DID IT!!! I finally made my first loaf of bread! WOOOHOOO!!! :D:D And it tastes great! All of my kids loved it – except my oldest (8 yrs old) who said it was missing something ( I think it was white four) but I think he actually liked it deep down. Thank you again! And it impressed my MIL! I WIIIN!! :D
Could you recommend a good coconut oil please? Thank you!
Hi Michelle. We typically buy Trader Joe’s coconut oil: https://www.100daysofrealfood.com/2012/09/27/what-i-buy-at-trader-joes/. It is really well priced for an organic virgin coconut oil. ~Amy
Made this for breakfast this week. So easy to bring a slice to work and slather it with almond or peanut butter and bananas or apples. Thanks for the recipe!
OK, I tried going through all the comments here and this doesn’t have much to do with the bread/recipe itself, which is amazing. My question is do you have any recommendations for slicing bread from a bread machine and getting good thickness/even slices??? Thanks so much!!
Hello Jen. The most important requirement for not mangling your loaf is to have a good quality bread knife. You will find a link to Lisa’s choice here: https://www.100daysofrealfood.com/2011/12/09/real-food-tips-my-favorite-kitchen-tools-and-appliances/. You will have to decide what slice width you prefer. You can make marks with the knife on the top of your loaf to help keep your slices an even width and then slice with a very steady hand. :) ~Amy
Thanks Amy! I actually have that same Henckels bread knife, it does work great. I think its just me and my crooked brain that can’t seem to cut straight LOL Thanks for your response and all you all do!!!! :)
Jen
Jen-I’ve mangled a loaf or two myself!~Amy
April 22, 2013
Thank you ever so much for this great recipe! I’ve been using whole wheat flour for many years and I used to make a lot of bread from scratch (without a bread machine). I used a bread machine for the baking and for the rising of the bread. Unfortunately my bread machine is not stirring or kneading the dough even though the machine is nearly new. I mixed and kneaded the dough by hand before baking it in the machine. The bread turned out to be the softest most delicious bread that I have EVER made. I did change the recipe even though I hadn’t tried the recipe before. I used 2 cups of whole wheat flour and 1 1/2 cups of unbleached organic white flour (using some unbleached white to help it to rise and to give it a softer texture). I soaked the raisens in boiling hot water before starting the recipe. After I had let the yeast bubble in the water (along with the sweetener)for a few minutes I added the other ingredients starting with the oil . I used olive oil. After draining the extra water off of the raisens I added them in with the flour. It was not difficult to knead as the raisens were already quite soft. For the sweetener I used 2 tablespoons of organic sugar and 2 tablespoons of honey. This bread was well liked. It was gone (eaten) very quickly.
Hi just wanted to say that i baked this without a bread machine (not a big fan much prefer to do it all by hand). I used the exact same amounts of ingredients but didn’t add all the water, but i think this may depend on your flour used. First mix your flour, cinnamon, salt and yeast. Then rub in your honey and oil.Then add the water. Knead for about 10 minutes, until elastic and stretchy. I still like my dough quite wet just makes a nicer bread I find. Then cover and leave in a warm place for 30-40 minutes (I like to put it into a clean lightly oiled mixing bowl as then its easy to transfer). It should double in size. Then add your raisins kneed again only for a few mins until incorporated. Cover again and leave in oiled bowl in a warm place to rise again for about 30 minutes. Slide into a none stick bread pan and bake on 180C or 350F for about 40mins. But it depends on your oven, so I just lightly tap on the top and if it makes a nice hollow tap and is nice and browned on top its ready.
I understand that this looks like a massive task but I do it while i’m doing other baking or cooking and it is so rewarding having your own fresh bread made with your owns hands :)