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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.
Bernadette says
I have 3 loaf SIZE settings... 1, 1 1/2 & 2 LBS. to bake properly, I need the size that your loaf creates. Could you please let me know? Thank you :)
Amy Taylor (comment moderator) says
Hi. Yes, 2lbs. :)
Ritu says
What can you use instead of honey?
100 Days Admin says
We recommend maple syrup as the only sweetener substitute to keep it real food approved. - Nicole
Sara Ball says
I always put all ingredients into the pan in the bread machine including the nuts (if I add them) and raisins. and it all turns out fine. I don't know how this would work using the delay cycle, as the raisins have a lot of sugar in them. That may activate the yeast prematurely and cause the bread to not raise.
Phyllis Ward says
Hi Sara, the first time I added the raisins at the beginning of the cycle, on top of the flour, but sadly the blade naturally macerated the raisins during the kneading process, and I came out with a loaf that was overproofed, heavy and the colour of pumpernickel bread. If the raisins are added during the last minutes of kneading, little sugar is released, thereby not upsetting the chemical reaction between the yeast, the flour and sugar.
Dayna says
My loaf didn’t rise and the raisins didn’t mix in, they were all just stuck on the bottom. I used the whole wheat setting and waited to add the raisins until it beeped, about 30 or so minutes in. Followed bread machine’s instructions for ingredient order, liquids first with the well for yeast at the top. I’ve got to be doing something(s) wrong since there are so many positive comments. Any tips?
Amy Taylor (comment moderator) says
Hi. All machines are a little different but it sounds like you did what you were supposed to. This might help: http://www.breadmachinedigest.com/beginners/troubleshooting-chart.php or https://www.kingarthurflour.com/learn/bread-machine-basics.html.
Alyssa Johnson says
I've made this a dozen times overnight, including raisins on top with yeast in a small well on top of flour. I'm too cheap and use sugar instead of honey but it works really well. Use fresh yeast for a good rise. I put everything in cold, we live in a trailer that is just frigid in the mornings and the bread doesn't have trouble rising. Maybe the machine has a warming function for proofing the dough? Great recipe.
Phyllis Ward says
You guessed right – many bread machines have a gentle warming during the raising process, just enough to activate the ingredients.
doreen says
i do not have a setting for whole wheat Raisin bread...should I use whole wheat setting and guess when I should put in raisins... or should I use the "Sweet" setting which has a bell that sounds when you put raisins in....but this setting is for white bread...
Totally Confused....
Amy Taylor (comment moderator) says
Hello. Use the setting for the sweet bread and follow your machine's directions.
Liam says
You should also wait for a bit (30 minutes or so) after adding ingredients to let the flour get wet and soften. Normally the w/w setting includes a wait time at the beginning for that purpose,
Marc Raasch says
What is the cost to make a loaf of this bread? Great Harvest is charging $5.50 a loaf now. Im assuming it is much cheaper to make at home. And bread makers arent all that expensive.
Amy Taylor (comment moderator) says
Hi. I guesstimate at under $2 a loaf.
Steph says
I love this bread, I have made maybe 8 loaves so far, trying to get it just how I like it (adding walnuts, sultanas instead of raisins etc).
But is anyone making it successfully with only 1/2 teaspoon of salt? This is a lot less than other recipes and it leaves me with a loaf that has sunk in the middle. I have adjusted this to 1.5 teaspoons.
Phyllis Ward says
Unfortunately, reducing the salt will cause the loaf to collapse. I’ve tried that too, with the same result. From the Weekend Bakery website, “...salt plays a role in tightening the gluten structure and adding strength to your dough. It helps the loaf to hold on to the carbon dioxide gas that is formed during fermentation, supporting good volume. Salt slows down fermentation and enzyme activity in dough.” https://www.weekendbakery.com/posts/salt-in-bread-baking-how-much-and-why/
Katie says
Can I use the timer for this recipe, so that I prep it the night before and wake up to fresh baked bread? Or will the water not be hot enough during the mixing cycle?
Amy Taylor (comment moderator) says
Hi there. I'm sorry, we have not tried that.
Liam says
That should be fine. The reason to use warm water with w/w flour is so that the bran softens and the dough rises properly. If anything it will improve the bread. The only thing is if the yeast gets wet, it will start to divide and might not work properly. Not sure how you'd prevent that.
Phyllis Ward says
You should be able to do this with the Panasonic and other bread makers – none of the Panasonic recipes for my machine call for warm water, as the yeast is put in first in the bottom of the pan and the liquid is added last.
Mary Dolbashian says
Every time I make this it is better than the time before! What I learned by reading the bread makers book is that liquids always first put try ingredients next...create a hollow for the yeast and make sure it does not touch the salt. I read that while making this loaf so will try next time as I was putting it in as it was written. But I also stopped 10 minutes before and that was perfect! Much better than cooking till the end
Phyllis Ward says
Breadmakers are all different – the Panasonic calls for the yeast first, then flour, sugar, butter, salt and water on the very top, where it remains during the resting cycle.
Mary Dolbashian says
I just made for the second time. First time I didn't jnow not to put raisins in with other ingredients. I ate it in spite of the fact it did not ruse well. This time I waited but for some reason the raisins did not all get mixed with dough so were stuck at the bottom of the loaf but it is delicious anyway! I really like this bread! I hadn't used my bread machine for years until I made this last week. It was a great first bread to make. Thx for the recipe!
Veronica says
Hi! Can you use instant yeast?
Amy Taylor (comment moderator) says
You can.
Melissa says
Made this today, with carbquick, it came out really oily. Not sure if it the flour or the type of coconut oil I'm using.
Buffy says
This is the best bread machine bread we have ever made! We left out the raisins and just made cinnamon bread for toasting for breakfast. I took it out of the bread machine 10 minutes before the cycle was over like she suggested and it was perfectly baked...slightly crispy on the edges and soft inside. Sliced very easily once cooled. Today, I will make it without the cinnamon for just plain wheat bread. We LOVED it!!!
Rene says
I bet if you switch out the raisins for cinnamon chips it would be even better. I love Great Harvest's Cinnamon chip bread.
Julia says
What bread machine do you recommend
Amy Taylor (comment moderator) says
Hi Julia. This is Lisa's model: https://www.amazon.com/gp/product/B00005QFL0/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00005QFL0&linkCode=as2&tag=shop100drf-20&linkId=QJ7LGVRUWSZFCHJL.
A.Christ says
What size loaf does this recipe make? My machine has settings for 1lb, 1 1/2lb, and 2lb loaves.
Amy Taylor (comment moderator) says
Hi. It makes a 2lb loaf.
Jessica says
Is there a way to make this in the oven (not in a breadmaker)?
Amy Taylor (comment moderator) says
Hi there. You might use this recipe as a guide for baking instructions: http://www.backtothebooknutrition.com/whole-wheat-cinnamon-raisin-bread/.
Diana says
Hi- This recipe calls for a lot of oil and will give you 10 grams of fat per slice, which is about 10 times more than an average slice of bread! This seems to compromise how healthy it really is - especially when you eat a lot of bread like we do in my house. Do you have suggestions for what you could substitute for the oil? Would yogurt work (maybe half oil, half yogurt?)? (Also, I bought the same bread maker as you and there is a S, M, or XL setting. It got overcooked when I didn't change the size setting since your recipe is really only for S and I didn't realize until after the fact that the machine defaults to an XL (I noticed there are others who have the same question))
Amy Taylor (comment moderator) says
Hi. We have not tried subbing for the oil in this recipe.
Diana says
Hi - I am trying to make this tonight and just purchased the same breadmaker. I have never cooked with coconut oil before. Do I need to melt it before I put it in with the liquid ingredients?
Amy Taylor (comment moderator) says
Hi. I know this is after the fact but for future reference: https://www.100daysofrealfood.com/2012/02/07/how-to-cook-with-coconut-oil/. :)
Lindsey says
Hi, love this recipe and use it frequently. Anybody tried pulling it out and baking it in mini loaves? Wondering how many it makes and how to bake them. Thanks!
beth says
have you tried using sprouted wheat flour? do you know if i should use the same amount of spouted wheat flour to regular wheat flour? thx!!!
Amy Taylor (comment moderator) says
Hi there. You can use sprouted wheat in the same amount.
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Allison says
Just wondering if you've ever tried this bread with spelt flour? It works for muffins, just wondering if it does here. Love this recipe, have made it many times and it's still a fave. Great for when you're craving something sweet and filling.
Amy Taylor (comment moderator) says
Hello. We have not tried this with spelt.
Tricia Bloomfield says
Do you use Whole wheat flour or whole wheat bread flour if you make it in a bread machine.
And if you make it in a tin, should you just use whole wheat flour?
Amy Taylor (comment moderator) says
Hi. Lisa has used regular whole wheat flour but you can use bread flour, too.
Barbara says
I grew up on home made bread in the 50's and learned to bake at a very young age. Our children grew up with homemade bread as well, but over the years my wrists wore out and I can't knead any more. I am on my third bread machine, a Hamilton Beach. My first one was a Black and Decker from my husband in 1997 and will always be my favorite, but they don't make that one any more. It had a short cycle white bread that took only an hour and 55 minutes. It was the best bread I ever made and everyone loved it. The next one was a Panasonic. I wore both of them out. I will try this recipe and I'm sure we will love it. Thank you so much.
Nicole says
I will have to try this. I love my bread machine and have a killer whole wheat bread recipe I will share with you. My secret, though, is I don't let the machine bake my bread. I think the big square loaves are not as good. So I let it kneed away my bread, cinnamon rolls and pizza dough but I prefer using good old bread pans.
Diane says
Great recipe! Just to mix it up a bit I did 2.4 cups whole wheat flour and a half of cup of oatmeal. Yum!
sarah says
Perfect for Saturday Mornings! We get everything in the bread maker Friday evening and set the timer for overnight. When we wake up warm, delicious bread! Yum!
Cliff says
Hello. What's a good substitute for the oil? I'd like it to be oil free.
Amy Taylor (comment moderator) says
Hi. While I've not tried it in this recipe, apple sauce works well typically as a sub when baking.
Clifford says
Yes! I tried it with apple sauce and it turned out delicious. Thanks for this recipe!
Vic says
Hello. This recipe sounds so delicious and looks amazing but I've made this a couple times now and every time it collapses/sinks in the middle. It looks perfect to start with. Any tips on what I'm doing wrong? I've followed the recipe exactly.
Amy Taylor (comment moderator) says
Hi. Every machine is a little different. This might help: http://www.breadmachinedigest.com/beginners/troubleshooting-chart.php. Also, readers share insights throughout comments on this post.
Ailin Albino says
For everyone who mentioned the raisins clumping in the middle or just ending up at the bottom, I added the raisins during the kneading cycle a bit at a time and it has worked for me, I have a Cuisinart Bread Machine, This bread is really awesome and delicious.
For variations I have used craisins and dried blueberries!!
Jan Aikins says
We now make this bread all the time. We also have a Zorushi Bread Machine. Our bread machine instructions are very explicit about the "Mix-ins" beep that occurs about 45 minutes into the cycle. We stop it, and then mix in our raisins and walnuts (we use more of both in our version). Sometimes we pull the dough out and really work them into it with our hands. Then we put the dough back, press it into the paddles, and all is well-mixed when the bread is done. I use Olive Oil, and also sometimes add more water. My husband prefers white sugar to honey--so sometimes I substitute 1/4 cup white sugar.
Yum. Yum. We keep loaves around and use it all the time!
Thanks so much for this wonderful recipe.
Sharon says
Can you recommend how to adapt this recipe for someone that does not have a bread maker?
Jennifer says
Sharon, I haven't tried this recipe, but I plan to soon. I make whole wheat bread regularly, and this is what I'm thinking:
Mix warm water, oil and honey until well blended (I use a kitchen aid with a paddle- I also use water between 120-130 degrees and instant yeast)
Add flour, cinnamon, salt and yeast, and mix again until well blended. Then knead until smooth- I'm guessing once you knead for a few minutes you can knead the raisins in? Then let rise, shape and put in bread pan, let rise again and bake.
My regular bread usually bakes at 350 for 30 min, so I'll probably try that. Hope this helps!
swiens says
I made a loaf of this bread last night and it turned out perfectly! I have to admit that I was a bit skeptical about using only whole wheat flour, but it's super light and moist! Thanks for the great recipe! For everyone who mentioned the raisins clumping in the middle or just ending up at the bottom, I added the raisins after about 15 minutes (I looked suggestions for avoiding this problem and that was the main one given, but they also suggested coating the raisins in flour)...I had no problem with the raisins. Thanks again!
Annette says
Whenever I make this bread, the raisins go to the middle of the bread and cook that way leaving a gooey center. I have a West Bend and it also beeps when I am to add the raisins. It happens every time. HELP!
Amy Taylor (comment moderator) says
Hi. Hmmm, every machine is a little different. Refer to your user's guide: http://westbend.com/media/catalog/product/doc/l4978.pdf. If that is not helpful, I would give them a call. It sounds like no kneading is happening once you add the raisins.
Leo says
Hi when the machine beeps that's when one is to put the raisins in it. At least that's what mine is for. Good luck.
Kari says
Hi! Would this also work with gluten free flour?
Amy Taylor (comment moderator) says
Hi Kari. We've not tried this with gluten free flour in the bread machine. Let us know how it goes if you do.
Courtney says
I don't see information about what settings to use. Is this a 1 pound, 1.5 pound or 2 pound loaf??? Thank you.
Amy Taylor (comment moderator) says
Hi there. Use the largest setting for a 2lb loaf.
Britt says
Thanks for the recipe I recently purchased a zorushi bread maker which I highly recommend and I will be trying this in it tonight! Thank you!
Sonja says
I have one of these bread makers as well. How did your bread turn out? I have tried to make the raisin bread in my machine and the raisins always end up on the bottom of the pan and they burn.
Vicki says
Add the raisin in the beginning instead of later .
Sonja says
on top?
Melinda says
Can you tell me if this makes a 1, 1.5 or 2 lb loaf? I would like to make it today. Also, Can I substitute 2 cups all purpose and 1 cup soft winter wheat? I am out of hard wheat at the moment. Thanks!
Amy Taylor (comment moderator) says
Hi. I use the 2lb for this loaf. While we've not subbed here, I think those will work.
Delilah says
My machine adds then on an "extras" cycle. It's about half way through the 2nd knead cycle. Drop them in about mid way through 2nd knead cycle. Good bread is too dense, use half whole wheat flour and half bread/white flour. Hope those work for you.