There’s something about the smell of cinnamon raisin bread that instantly brings me back to slow weekend mornings at my grandmother’s house.
But once I started making it in my bread machine, everything changed. No kneading, no guesswork—just warm, perfectly golden slices, every time.
If you love the idea of an easy, nostalgic loaf you can slice thick, toast up, and slather with butter—this bread machine recipe is about to become your go-to.
Why This Cinnamon Raisin Bread Stands Out
This isn’t just any cinnamon raisin loaf. What makes it really shine is how effortlessly it comes together in a bread machine while delivering bakery-level taste and texture.
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It strikes that perfect balance: soft inside with a gentle chew, warm cinnamon running through, and juicy bursts of raisin in every bite.
Plus, since it’s made in a bread maker, it’s incredibly hands-off and consistent. That’s a huge win if you’re into fresh-baked results without all the work.
Best Tips for the Perfect Bread Machine Recipe
Getting the most out of this cinnamon raisin bread doesn’t take much, but a few small tweaks can make a big difference.
- Plump your raisins first: It’s optional, but soaking the raisins in warm water ensures they stay soft and juicy—not dry and chewy.
- Watch the mix-in timing: If your bread maker has a mix-in alert, wait for that beep to add the raisins so they don’t get crushed in the early kneading.
- Choose the right setting: Either Whole Grain or Basic/White program works well, depending on your machine’s options.
- Cool completely before slicing: Letting it rest on a wire rack makes slicing easier and prevents it from turning gummy inside.
I learned the hard way that slicing too early messes with the texture—definitely worth the wait.
Ways to Make It Your Own
Want to mix things up? This bread machine recipe is super customizable.
- No raisins? No problem. Swap them with dried cranberries, chopped dates, or mini chocolate chips for a different twist.
- Gluten-free variation: Try using a gluten-free flour blend made for bread machines.
- Low sugar option: Reduce the honey slightly or replace it with maple syrup for a different sweetness.
- Add a swirl: Sprinkle cinnamon sugar in the middle for a layered effect when slicing.
Even though I’m a purist when it comes to cinnamon raisin bread, I’ve tried adding chopped nuts once—and it actually worked really well.
Serving Ideas That Go Beyond Toast
This isn’t just a breakfast bread—it can be the base for so much more. Once you’ve baked it, try one of these easy serving upgrades:
- Make it into French toast with a little powdered sugar and a cinnamon sprinkle.
- Spread with cream cheese and sandwich two slices for a sweet midday snack.
- Cube it and bake it into a cozy raisin bread pudding.
- Toast and butter it as a side for a soup or salad lunch.
Honestly, I make this loaf weekly just for the chance to transform it into different dishes every time.
Why It’s the Ultimate Bread Machine Recipe
At the end of the day, this cinnamon raisin bread delivers what every great bread machine recipe should: minimal effort, maximum payoff. It’s comforting, easy to slice, endlessly adaptable, and family-friendly.
Whether you’re baking it for lazy Sunday breakfasts, a quick snack, or a sweet twist on a lunch sandwich, it checks every box.
Plus, that cinnamon-raisin aroma? Totally irresistible.
Cinnamon Raisin Bread Machine Recipe
Equipment
- Bread machine with Basic/White program
- 1½- to 2-pound loaf capacity pan
Ingredients
1½-Pound Loaf
Basic Version:
- 1 cup water
- 3 tbsp honey
- 2 tbsp butter, softened and cut into pieces
- 2 cups bread flour
- 1 cup whole wheat flour
- ¾ tsp kosher salt
- 1 tsp ground cinnamon
- 1 tsp yeast
Mix-Ins:
- ½ cup raisins, plumped (see directions below)
2-Pound Loaf
Basic Version:
- 1⅓ cups water
- ¼ cup honey
- 3 tbsp butter, softened and cut into pieces
- 2¾ cups bread flour
- 1¼ cups whole wheat flour
- 1 tsp kosher salt
- 1½ tsp ground cinnamon
- 1¼ tsp yeast
Mix-Ins:
- ¾ cup raisins, plumped (see directions below)
Instructions
- Plump the Raisins: Microwave 1 cup (240 g) of water and soak raisins in the hot water for 10 minutes. Alternatively, boil water on the stovetop, remove from heat, and soak raisins for 10 minutes. Drain and pat dry with a paper towel. Set aside for the mix-in phase.
- Add Ingredients to Bread Pan: Place ingredients into the bread machine’s baking pan in the order listed—starting with water and ending with yeast.
- Set the Program: Select the Whole Grain or Basic/White setting according to your machine and loaf size. Press Start.
- Add Raisins: When your machine signals the mix-in phase (usually between the second and third kneading cycle), add the plumped raisins to the pan.
- Cool the Loaf: Once baking is complete, remove the loaf from the pan and let it cool on a wire rack for at least 30 minutes before slicing.
Notes
- Be sure to match your loaf size to your machine’s capacity to avoid overflow.
- You can adjust the amount of raisins to your taste, but the given amount offers a balanced flavor and texture.
- Using both bread flour and whole wheat flour gives this bread a hearty yet soft crumb.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.