This homemade raisin bread is soft, comforting, and filled with sweet raisins and warm cinnamon. It’s an easy bread machine recipe your whole family will enjoy.
Last Updated on September 25, 2025 – Originally Published May 26, 2009
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Best.Raisin.Bread.Ever. ~ Leia
When I was growing up, my grandmother, mother, and Aunt Linda all raved about raisin bread. The store-bought versions I tried as a child always felt dry and underwhelming, so I never understood the fuss—until I tasted homemade raisin bread.
Fresh, warm raisin bread changes everything. The aroma of cinnamon and baking bread fills the house and the texture is soft and tender, with pockets of juicy raisins in every bite. Once you make it at home, you’ll see why homemade raisin bread has been a family favorite for generations.
Raisin Facts
Raisins are simply dried grapes, but that drying concentrates both flavor and nutrients. They are calorie-dense and naturally sweet because of their concentrated fructose and glucose. A small serving delivers energy along with dietary fiber, some B vitamins, and trace minerals, while being naturally low in sodium and cholesterol-free.
In baking, raisins add texture, sweetness, and a pleasant chew that complements the softness of the bread. Their deep, caramel-like flavor pairs especially well with warm spices like cinnamon, making them a perfect addition to breakfast loaves and snacks.
The Add Beep
Many bread machines include an “add” beep to prompt you to add mix-ins like seeds, nuts, or dried fruit midway through the cycle. For some machines and recipes this works fine, but with raisin bread I prefer a different approach.
I learned that when raisins are added at the beep they can end up clustered at the edges of the loaf. To get an even distribution of raisins throughout the bread, I add them at the beginning with the other ingredients so they’re kneaded in from the start. This simple change gives a more consistent texture and a better bite in every slice.
Raisins sometimes end up around the edge of the loaf when added later in the cycle.
Making Raisin Bread in the Bread Machine
This recipe makes a two-pound loaf. Use the basic setting with a medium crust.
Follow your bread machine’s guidelines for the order of ingredients, which can vary by model. When the machine begins kneading, check the dough after five to ten minutes. Lift the lid and look for a smooth, round dough ball. If the dough looks dry and crumbly, add water one teaspoon at a time until it comes together. If it’s too sticky or loose, add flour a tablespoon at a time until the dough forms a cohesive, slightly tacky ball.
Small adjustments during the initial kneading help ensure that the dough develops the right gluten structure and will rise properly during the rest of the cycle.
Raisin Bread Recipe – Two Pound Loaf
Use the basic setting with a medium crust.
Ingredients
- 1 1/2 cups water
- 4 1/4 cups bread flour
- 3 tablespoons sugar
- 3 tablespoons powdered milk
- 1 1/2 teaspoons salt
- 2 tablespoons olive oil
- 1 teaspoon cinnamon
- 1 cup raisins (about 145 g)
- 2 teaspoons active dry yeast
Yield
Approximately 14 slices per two-pound loaf.
Instructions
- Place ingredients in the bread machine pan in the order recommended by your manufacturer. I add the raisins at the start so they are kneaded evenly into the dough.
- Select the basic bread setting for a two-pound loaf and choose a medium crust. Start the machine.
- After five to ten minutes of kneading, open the lid and inspect the dough. It should be a smooth, round ball. If it’s too dry, add water one teaspoon at a time until it comes together. If it’s too wet, sprinkle in flour a tablespoon at a time until the dough reaches a balanced texture.
- Allow the machine to complete the rise and bake cycle. Once the loaf is finished, remove it from the pan and let it cool on a rack for at least 15–20 minutes before slicing to set the crumb.
Notes
This recipe was developed and tested using US customary measurements. Metric equivalents are approximate. If you prefer plumper raisins, you can briefly soak them in warm water for 10 minutes and drain before adding. For a different flavor profile, consider stirring in a teaspoon of orange zest or a handful of chopped nuts, but be mindful these additions will change the final texture and nutrition.
Storage and Serving
Store cooled, sliced bread wrapped in plastic or an airtight container at room temperature for up to three days. For longer storage, freeze sliced portions in a sealed bag for up to three months—toast slices directly from frozen. Raisin bread is delicious plain, toasted with butter or cream cheese, or used for French toast.
Nutrition (per slice, approximate)
Calories: 205 kcal | Carbohydrates: 39 g | Protein: 5 g | Fat: 3 g | Fiber: 2 g
Recommended Equipment
- Bread knife
- Bread machine (2-pound capacity recommended)
- Cooling rack
Some links or references on the original page may have been affiliate links. The nutritional data provided here is an estimate and should be used as a general guideline only. I am not a certified nutritionist.