Bread Machine Raisin Bread Recipe

Sneak Peek: Mix this Bread Machine Cinnamon-Raisin Bread in your bread machine, then roll it out by hand to get that classic swirl. Bake it in your oven for a superior crust. The secret ingredient? A pinch of ground cloves in the filling accentuates the cinnamon flavor.

Am I the only person who likes to unroll, separate the layers, or dissect my food as I eat it? So unroll this bread as you eat it so you can appreciate all the layers of cinnamon as you smell and taste them.

I will show you two ways if you’re wondering how to swirl your bread in a bread machine. My favorite is to remove the dough after the DOUGH cycle, shape it by hand, and bake it in your oven. That’s how you get the best crust (see how thin it is in the picture) with even browning and an even texture throughout the bread.

Soft Raisin Bread

I like to bake this cinnamon raisin bread recipe in a covered Pullman bread pan. It’s perfect for this recipe to keep the swirls under control. Compare the picture above with one further down in this post where I used a regular loaf pan. The coils aren’t nearly as pretty.

You will not get cinnamon-raisin bread that looks like the one above if you bake your loaf inside a bread maker. That’s why I almost always mix the dough in a bread machine and bake it in my oven.

No worries if you don’t have a bread machine. Use a stand mixer or mix this bread by hand. See the recipe notes for details.

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Most recipes call for white sugar or brown sugar and cinnamon for the filling. The problem is the layers. They want to pull apart as they bake. See the old picture below using a different recipe.

I got the idea to use powdered sugar in the filling from Jennifer at Once Upon a Chef. The cornstarch in the sugar “glues” the layers together. Baking the bread in a covered Pullman pan helps keep the cinnamon coils from separating.

This Bread Machine Cinnamon-Raisin Bread was mixed, kneaded, and baked in a bread machine. You can see that the texture is slightly dense but still acceptable. Unfortunately, the crust is thick and tough–a compromise one must often accept when baking in a bread machine.

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Although the loaf on the left looks alright, the picture on the right shows a malfunction. Unfortunately, both images are of the same loaf. I pulled the dough too tight while rolling it and before sealing it. As a result, the dough split as it baked and spilled the sugar and cinnamon out into the oven. Thankfully, I had placed a silicone mat on the rack below to catch any drips.

During the first minute of the mixing/kneading phase, open the lid and check that the paddles are engaged and working correctly. The dough should start to clump immediately.

Watch the dough knead. It should stick to the sides and pull away cleanly. If the dough is too wet to pull away, add flour one tablespoon at a time, allowing the flour to absorb before adding more. If the dough is too dry and won’t stick, add more liquid one tablespoon at a time, allowing the liquid to be absorbed before adding more. Read more about this surprising secret to making good bread with a bread machine.

Cinnamon Raisin Bread

Remove the dough from the bread machine pan. Shape into a rough square. Cover and allow it to rest for 10-15 minutes.

Use a rolling pin or your hands to roll or press the dough into a large rectangle approximately 10 x 14 inches.

Flip over and place the roll into a pan (this is a Pullman pan 9 x 4 x 4), with the seam down. Cover and place in a warm place to rise for 45-80 minutes or until it is almost double. When ready to bake, glaze the loaf if not using a Pullman pan or the bread machine for baking. Bake for 35-45 minutes at 375˚F (190˚C) or until internal temperature reaches 190˚F (88˚C). Check with a quick-read digital thermometer.

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Let the bread cool in the pan for 15 minutes. This helps the sides not to cave in. Next, remove the loaf and allow cooling on a wire rack for about 30 minutes before slicing to avoid squashing the soft interior.

If you add raisins in the beginning, the machine will pulverize them. Not only will it change the color of the bread, but you also won’t experience the sweet flavor bursts from the raisins.

Some people sprinkle them on top of the cinnamon-sugar filling. I don’t care for that method because the raisins tend to fall out as you slice and eat the bread.

Raisin Bread Recipe

Use a quick-read thermometer (here’s a cheap but functional model). This is my favorite thermometer. The internal temperature (in the middle of the bread) should reach 190˚F. If the crust gets too dark, lay a piece of foil over the top. Next time move the shelf down a notch.

. Using a measuring cup often results in adding too much. Next time, weigh the flour with a digital scale. Here’s a basic scale for not much money.

. Enriched bread (lots of butter, sugar, and eggs) rises slower. If your kitchen is cold, the rise time will also slow down. Allow plenty of time to make this bread in a cold kitchen.

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Homemade bread with no preservatives can’t compete with store-bought bread regarding shelf life. Eat what you can the first couple of days and put the rest in the freezer. Keep the loaf in a plastic bag, but don’t store it in the fridge. I recommend these plastic bread bags because of their long shape if you make a lot of bread.

Parting thoughts: Do you like a pinch of cloves in your cinnamon bread? Try my favorite cinnamon rolls and these Tangzhong Cinamon Rolls if you do.

If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.

Sweet And Simple! Vegan Cinnamon Raisin Bread Maker Recipe!

This recipe makes a sweet cinnamon swirl bread with or without raisins. Use your bread machine to mix and knead the dough, but bake in your conventional oven for the best crust.

Serving: 1 | Calories: 221 kcal | Carbohydrates: 38 g | Protein: 7 g | Fat: 5 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 1 g | Cholesterol: 49 mg | Sodium: 315 mg | Potassium: 151 mg | Fiber: 2 g | Sugar: 8 g | Vitamin A: 165 IU | Vitamin C: 1 mg | Calcium: 31 mg | Iron: 1 mg

HELP OTHERS find this recipe. Leave a 5 🌟🌟🌟🌟🌟 rating at the top of the recipe card if you enjoyed it. No comment is required.*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.

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Cinnamon raisin bread is a lightly sweet yeast bread scented with cinnamon and studded with plump dried fruit. This recipe is designed for the bread machine, which might be one of the best inventions of the 20th century. It makes fresh-baked bread effortless, automating the mixing, kneading, rising, and baking in one simple device.

The cinnamon raisin bread is especially delicious for breakfast when spread with butter or cream cheese. It's excellent served alongside brunch dishes like an egg casserole, and leftovers are good toasted or turned into cinnamon French toast. The bread freezes well, too.

“Raisins and cinnamon make a nice addition to this simple bread machine recipe. It’s great toasted with a slather of butter, and I bet it would make a great French toast too. Slice and freeze leftovers, if you have any.” —Carrie Parente

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If you will be using the bread over the next three days, you can store it at room temperature in foil, plastic wrap, or a plastic bag. Choose a cool, dry place to keep your bread loaf.

For longer storage, you canfreeze the bread. Place the cooled loaf in a storage bag in the freezer and label the bag with the date, contents, and a use by date three months in the future. Allow it to thaw at room temperature for an hour.

Often thought of as regular flour, all-purpose flour is a good substitute for bread flour, even in a bread machine. The difference between the two is that bread flour includes more gluten, which gives bread more rise. For the most part, you won't notice the difference when making this bread with all-purpose flour.

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It is best to remove baked bread from the bread machine and pan as soon as possible. Many machines have a keep warm setting that lasts for about an hour. While it won't overbake the bread, the crust will get harder. The bigger concern is that the residual heat inside the machine can cause condensation and make the bread soggy. If you want fresh-baked bread ready for breakfast, utilize your bread machine's delayed start