Cinnamon Raisin Bread II Recipe -
Cinnamon Raisin Bread II Recipe
  • READY IN 3+ hrs

Cinnamon Raisin Bread II

Recipe by  

"This is a moist, delicious, not too sweet bread. It is a favorite with family and friends."

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Ingredients Edit and Save

Original recipe makes 1 - 2 pound loaf Change Servings
  • PREP

    5 mins
  • COOK

    3 hrs

    3 hrs 5 mins


  1. Add all ingredients, except raisins, in the order given above, or as directed in your bread machine manual. Set the bread maker on Sweet Dough setting.
  2. Add the raisins at the signal, or about 5 minutes before the kneading cycle has finished.
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Reviews More Reviews

Most Helpful Positive Review
Sep 12, 2006

I was a little bit skeptical about this recipe after reading the reviews, but this loaf turned out great for me! I thought it was one of the best bread machine recipes I have made so far. I did substitute 4 tablespoons of sugar for the honey and I also used 1/2 a teaspoon more of Cinnamon. I loved the texture of the bread and enjoyed the taste as well.

Most Helpful Critical Review
Apr 14, 2003

I would run as far as you can from this recipe, not only did it taste awful, but the recipe is way off from where it should be. I wasted time making this one

Aug 11, 2003

This recipe is really good, its only problem is that it needs more than 3 cups of flour. I added about 1/2 to 1 cup extra, and it turned out great!

Nov 04, 2010

This is a fantastic cinnamon raisin bread recipe. I've had my breadmaker for a few years now and after using it a few times, I put it away because the bread it made was always too dry. Canadian all purpose flour is much different from US all purpose so it wasn't the type of flour~ I finally figured out it was the amount. Anything over 3 cups for a 2lb loaf is too much! Anyway, this bread turned out to be moist and delicious! It wasn't too moist, it turned out like the SunMaid Raisin Bread I buy from the grocery at $4.99 a loaf. So...sorry SunMaid, I no longer need you anymore. The only things I did differently with this recipe was added an extra tsp of cinnamon and soaked my raisins for about half an hour before adding them to the cycle. Everyone LOVED this bread and I make it weekly now. Our favorite way of eating it is to slice a very thick piece, (we have a wide-slice toaster) cutting the piece in half and popping it into the toaster. YUM! Thank you for this recipe, it's the best cinnamon raisin one I've found :)

Apr 04, 2007

This is a good base recipe but I found I have had to make a lot of changes to make the perfect loaf. First off, CUT BACK on the yeast, both times I have made this the bread has risen to the steam vent. I stuck a knife in it it so it would settle back down, which makes a dense loaf (ok - just heavy). I also didnt have honey on hand either time and substituted brown sugar for the honey. I also add 2 additional tblsp of cinnamon and another 1/2 cup of flour. My kids love this bread, but only if spread with butter and a sprinkle of sugar. It is not a real sweet bread but it is flavorful and good toasted with sugar and butter. This is an ok recipe but I think I will keep searching for the perfect one without all the changes/additions/deletions.

Feb 21, 2007

Excellent recipe but I also added more cinnamon - a total of about 2 tsp. It looks batter like but turned out great! I took it to work and it has been very popular. I'm making a loaf right now! Very light and airy.

Apr 14, 2003

veryyyyyyyyyyy moist.

Jan 23, 2007

This recipe was DELICIOUS! But, as a previous poster noted, I also had to add an additional 1/4-1/2 cup of flour. Using the original recipe measurements made more of a batter than a dough. I love the honey in this recipe - it really adds a great flavor! Makes a HUGE 2 lb loaf.


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  • Calories
  • 175 kcal
  • 9%
  • Carbohydrates
  • 31.7 g
  • 10%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 3.5 g
  • 5%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 4.7 g
  • 9%
  • Sodium
  • 185 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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