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A loaf of raisin bread is sliced open, showing its texture and raisins inside. Cinnamon sticks and a small bowl of raisins are placed next to the bread on a white surface.

Bread Machine Cinnamon Raisin Bread with Plump Raisins

Author: Jessica Haggard
This bread machine cinnamon raisin bread is a milk and butter yeast loaf with cinnamon worked through plain all-purpose flour. The raisins bake up plump and juicy right in the dough, just what you want in cinnamon toast.
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Prep Time 5 minutes
Cook Time 3 hours
Cool Time 30 minutes
Total Time 3 hours 35 minutes
Course Bread
Cuisine American
Servings 8 slices
Calories 336 kcal

Ingredients
 
 

  • 1 cup whole milk warmed
  • 3 tablespoons unsalted butter melted
  • ¼ cup sugar
  • 1 teaspoon table salt
  • 3 ½ cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 2 ¼ teaspoons active dry yeast
  • 1 cup raisins

Instructions
 

  • Warm the milk until it is warm to the touch but not scalding, then add the butter and stir until it melts. Add the sugar and salt and whisk until the sugar dissolves. Transfer to the bread machine pan.
  • In a separate bowl, whisk the flour and cinnamon until no streaks of cinnamon remain. Spoon the flour mixture over the liquid in the bread machine pan so it covers the liquid completely.
  • Make a small well in the top of the flour and add the yeast, keeping it out of contact with the liquid. If your machine has a yeast dispenser, add the yeast there instead.
  • If your machine has a fruit and nut dispenser, load the raisins there now. Otherwise, set them aside to add at your machine's mix-in signal. Raisins added after the dough has formed a ball will not knead through and bake packed along the bottom of the loaf.
    A close-up of a bread machine’s raisin dispenser filled with raisins, next to a control panel with a menu of baking options.
  • Select the Basic or White Bread cycle, set the crust to light or medium, and press start. Let the machine knead, rise, and bake the loaf, about 3 hours, until the cycle ends.
    Dough with raisins is rising inside a rectangular bread machine pan.
  • Using oven mitts, remove the bread machine pan and turn the loaf out onto a wire rack. The loaf is done when the crust is golden brown and sounds hollow when you tap the bottom.
    A loaf of fruit and nut bread, golden brown with visible pieces, sits in a rectangular bread machine pan.
  • Cool for 30 minutes before slicing.
    Two slices of raisin bread are placed on a white surface, showing a golden-brown crust and raisins baked into the soft interior.

Notes

Hot milk can kill the yeast. Keep it well short of scalding, just warm to touch.
Golden raisins or dried cranberries can replace the raisins, and bread flour can replace the all-purpose flour, all at the same amounts.
Serve: Toast and spread with butter, honey, or cream cheese, or cut toast into sticks for dipping in applesauce. It also works for French toast and sweet breakfast sandwiches.
Store: Keep in a zip bag at room temperature for up to 3 days, or move it to the refrigerator for a few days more. Slice before freezing for up to 2 months, then thaw in the refrigerator overnight.

Nutrition

Serving: 1sliceCalories: 336kcalCarbohydrates: 64gProtein: 8gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 15mgSodium: 310mgPotassium: 265mgFiber: 3gSugar: 8gVitamin A: 181IUVitamin C: 1mgCalcium: 55mgIron: 3mg
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