Bread Machine Cinnamon Raisin Bread

4.45 from 116 votes

Bread Machine Cinnamon Raisin Bread

Soft, moist cinnamon raisin bread with plump raisins, a hint of cinnamon, and a hidden handful of oats for the tender crumb. An easy bread machine recipe that's perfect for breakfast toast.

Prep Time10

Cook Time2 50

Total Time3

Course: Bread

Cuisine: American

Keyword: Bread Machine, Bread Maker, Cinnamon Raisin, cinnamon raisin bread machine recipe, moist cinnamon raisin bread machine recipe, old fashioned cinnamon raisin bread machine recipe

Servings: slices (2 lb loaf)

Author: Ashley Adamant

Equipment

Bread Machine

Ingredients

Liquid Ingredients (add first)

1 cup milk Lukewarm
3/8 cup water or 1/4 cup plus 2 Tbsp., lukewarm
3 tbsp butter softened

Dry Ingredients (on top of wet)

4 cups white flour All Purpose or Bread
2/3 cup raisins
2/3 cup rolled oats old-fashioned, not instant
1/3 cup brown sugar
2 tsp salt
1 1/4 tsp cinnamon
2 1/2 tsp SAF Instant Yeast or 3 tsp. Active Dry Yeast

US Customary - Metric

Instructions

Add the liquid ingredients to the bread pan first: milk, water, then softened butter.
Add the flour on top, covering the liquid completely so the yeast stays dry.
Add the raisins, oats, and brown sugar on top of the flour. (If your machine has a mix-in beep, you can hold the raisins back and add them then to keep them whole.)
Make a small well in the center of the flour. Place the salt on one side and the yeast on the opposite side. Add the cinnamon to the middle.
Select the Basic White cycle and the light crust setting.
Press start. Watch the first 2 to 3 minutes of kneading. The dough should form a smooth ball. Add 1 tablespoon water if dry; 1 tablespoon flour if wet.
Let the machine complete the full cycle (about 3 hours).
Remove the loaf onto a wire rack. Cool completely (at least 1 hour) before slicing.

Notes

One and a Half Pound Loaf Ingredients

To make a 1 ½ pound loaf of Bread Machine Cinnamon Raisin Bread, you’ll need the following:

Liquid Ingredients (add first)

3/4 cup (180 ml) milk, lukewarm
1/4 cup (60 ml) water, lukewarm
2 Tbsp (28 g) butter, softened

Dry Ingredients (on top of wet)

3 cups (360 g) All-Purpose Flour
1/2 cup (75 g) raisins
1/2 cup (45 g) rolled oats, old-fashioned (not instant)
1/4 cup (55 g) brown sugar
1 1/2 tsp (9 g) salt
1 tsp (2 g) cinnamon
2 tsp (6 g) SAF Instant Yeast (or 2 1/2 tsp. Active Dry Yeast)

1-Pound Loaf: Cut the 2-pound amounts in half.

Yeast conversions (2 lb loaf base):

SAF instant yeast or bread machine yeast: 2 1/2 tsp (same product; interchangeable 1:1). Placed in a well on top of the flour.
Active dry yeast: 3 tsp, dissolved in the water first (wait 10 minutes until foamy, then proceed). Not compatible with the delay timer.

Raisin timing: Add at the start for partially-chopped raisins that distribute flavor through the loaf, or wait for the mix-in beep (about 20 to 30 minutes into the cycle) to keep raisins whole.

Oats: Use old-fashioned rolled oats for the tender crumb. Quick or instant oats work in a pinch. If you need to skip oats entirely, add 1 tablespoon of extra flour to compensate.

Flour notes: All-purpose gives a softer, more tender crumb that pairs best with the raisins and cinnamon. Bread flour gives a taller, chewier loaf; add 1 tablespoon of extra water if the dough looks dry.

Delay timer: Compatible with SAF instant yeast and bread machine yeast. Not compatible with active dry yeast.

Storage: 4 to 5 days at room temperature in a bread bag. Oats and raisins keep this loaf moist longer than plain sandwich bread. Do not refrigerate. For longer storage, slice and freeze in a zip-top bag.

Common troubleshooting:

Dense loaf: cinnamon, oats, and raisins all weigh down the rise, so this loaf is naturally denser than plain white bread. If it came out much more dense than expected, check for old yeast, water over 110°F, or salt touching yeast.
Collapsed top: too much yeast or too much liquid. Try reducing yeast by 1/2 tsp next time.
Dark crust: brown sugar and cinnamon brown fast. Use the light crust setting.

Oven-baked version: Use the dough cycle to knead and rise, then shape into a greased loaf pan, rise again until 1 inch above the pan rim (45 to 60 minutes), and bake at 350°F for 30 to 35 minutes. Cool completely before slicing.

Whole wheat variation: Swap 2 cups of the white flour for whole wheat; keep the other 2 cups as white. Add 1 to 2 tablespoons of extra water if dough is dry. Do not exceed half whole wheat.

Nutrition