Raisin Bread Recipe
This homemade raisin bread is soft, comforting, and filled with raisins and cinnamon. An easy bread machine recipe your whole family will love.
Last Updated on September 25, 2025 – Originally Published May 26, 2009
Featured Comment
Best.Raisin.Bread.Ever. ~ Leia
When I was growing up, Grandma, Mom and Aunt Linda all raved about raisin bread. So delicious! But when I tasted the store-bought version, I didn’t understand the fuss. It seemed dry, bland, and a little disappointing.
Everything changed the day I had homemade raisin bread! Suddenly, I understood what my family had been talking about all along. It’s a great comfort food that will make the entire house smell good as it bakes. If you haven’t had homemade raisin bread, you haven’t had raisin bread!
Raisin Facts
Okay, we all know that raisins are dried grapes and that they’re really tasty. But do you know just how nutritious raisins are?
The drying process makes raisins both nutrient and calorie dense. Raisins contain a fair amount of sugar in the form of fructose and glucose. An ounce of raisins contains about 85 calories.
For that 85 calories you’re also getting protein, dietary fiber as well as B vitamins. They’re low in sodium and contain no cholesterol.
Raisins bring a bit of old-fashioned goodness to every recipe they touch. Sweet, simple, and wholesome.
The Add Beep
For my Zojirushi Bread Machine, the raisins should be added at the “add” beep. However, this was the recipe that taught me to NOT use the add beep. I’ve discovered that this results in the raisins being around the edges of the loaf.
You can even see how the add beep doesn’t work on the cover of one of the Zojirushi bread machine manuals.
This photo was originally from the cover of a Zojirushi manual. Check out those raisins at the edge of the loaf!
So while I’m usually a stickler for following directions, here’s where I happily break the rules. I add the raisins right at the beginning, with the rest of the ingredients. That way, they’re kneaded in evenly.
Making Raisin Bread in the Bread Machine
This makes a two-pound loaf of bread. I used the basic setting with a medium crust.
Follow the instructions that came with your bread machine in terms of which ingredients to put in the machine first.
Check on the dough after five or ten minutes of kneading. Just pop the top of the bread machine and see how the dough is doing. It should be a smooth, round ball. If it looks too dry, add water a teaspoon at a time until it comes together. If it looks too wet, sprinkle in flour a tablespoon at a time until the dough reaches that nice, balanced texture.
Raisin Bread Recipe – Two Pound Loaf
Again, this makes a two-pound loaf of bread. Use the basic setting with a medium crust.
1 ½ C. Water
4 ¼ C. Bread Flour
3 Tbsp. Sugar
2 Tbsp. Powdered Milk
1 ½ tsp. Salt
2 Tbsp. Olive Oil
1 tsp. Cinnamon
1 cup Raisins
2 tsp Active Dry Yeast
See below for metric measurements, as well as nutrition information, for this bread machine raisin bread recipe.
Raisin Bread Recipe
Recommended Equipment
Ingredients
- 1 1/4 cup (295.74 ml) water
- 4 1/4 cups (531.25 g) bread flour
- 3 Tablespoons sugar
- 3 Tablespoons powdered milk
- 1 1/2 teaspoon salt
- 2 Tablespoons olive oil
- 1 teaspoon cinnamon
- 1 cup (145 g) raisins
- 2 teaspoons active dry yeast
Instructions
- This makes a two-pound loaf of bread. I used the basic setting with a medium crust.
- Follow the instructions that came with your bread machine in terms of which ingredients to put in the machine first.
- Typically, you'd add the raisins at the add beep. However, I've found that the raisins are distributed more evenly if I add them at the beginning.
- Check on the dough after five or ten minutes of kneading. Just pop the top of the bread machine and see how the dough is doing. It should be a smooth, round ball. If it looks too dry, add water a teaspoon at a time until it comes together. If it looks too wet, sprinkle in flour a tablespoon at a time until the dough reaches that nice, balanced texture
Notes
Nutrition
All information presented within this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information on breadmachinediva.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. I try to provide accurate information to the best of my ability; however these figures should still be considered estimates.
This recipe works well. I use a buttermilk version with brown sugar and skip the powdered milk. Back to the recipe. Much of the conversation is about raisins. Moisture content matters. I use the sealed resealable bags . Always moist but they seem smaller.
U have used 2 techniques in my Zojirushi.
I. Divide the raisins into 3 clumps close counts. At the add buzzer sprinkle each 1/3 in with a 20-40 second lag. Better but still not even distributed.
2. Spread the raisins on a surface. Separate the dough in 3 clumps. Flatten a clump over the raisins. Fold it over toss into machine. Repeat twice more.
The second technique is to add most of the flour. About 2/3. Add the raisins. Sprinkle or clump. Add the remaining flour and ingredients.
My result is some shredding, some whole. but still better than machine instructions. It achieves a better result than adding them with the liquids and is visually appealing as raisin bread.
I like the frozen idea but worry about the outcome. I use a buttermilk recipe with an egg from a bread machine book and found if the ingredients are cold it is problematic. I nuke the egg and milk in a microwave for 15-20 seconds stir it and put it into the machine before adding the rest of the ingredients. Makes the outcome more reliable. Microwave just to take away the chill. I think floating the raisins between two layers of flour over the liquids gives them some protection.
The add signal works for onions either way raw or cooked but does not work for raisins. Love my Z machine, enjoy this newsletter and have contempt for people’s who rate recipes without following them. This recipe is about the add challenge. To shred or not to shred. My dough rolling is sometimes a disaster. Turns out more like a giant muffin. May be temperature related.
Happy baking and don’t be afraid to make the recipe your own.
I do hate shedding the raisins.
Thanks so much for taking the time to share your experience with this recipe!!
The night before making this bread, freeze the raisins. Then add the raisins halfway through the kneading stage. Raisins will still be while and not minced.
That’s a great tip! Thanks!
So I decided to try this without the raisins. I didn’t have powdered or fresh milk so I used the hurricane shelf milk which is 1%. We love cinnamon so I increased to 3 tsp. Perfect cinnamon bread n house smells amazing! An afternoon hurricane snack topped with some Land o Lakes cinnamon honey butter! My new favorite!
Evidently, when and how to add in the raisins depends on the machine and method of adding the raisins. I use a 25-yr old Breadman Bread Maker. I measure the raisins, then separate them out on a plate so they aren’t all clumped together. At the add-in beep, I SLOWLY add the separated raisins. My machine distributes them evenly throughout the dough. If you dump them all in at one time, of course they will be clumped in the dough.
I live in the high (5500ft elevation) desert, and have tried everything to increase the moisture in my loaf. Thanks for the tip on how much a cup of flour should weigh, I am going to add a but more water now that I know this, and confirmed my flour is lighter than average. I already soak the raisins and add a few TB more water, seems I just need a tad more to make up for lack of moisture in the other ingredients.
Thank you so much for the advice on adding raisins at the beginning. I have the same machine as you and I added mine at the beep and most are stuck on the bottom and some are in clumps on the top. I’m going to try many of your recipes because they look awesome!
I’m so glad that you enjoyed the tip!
I have made 3 loafs, first one I added the raisins at the add beep and they clumped up, next one I added them at beginning and they got chopped up fine, the third added them half way to add beep and mixed them in by hand some and that worked out the best. All three did not turn out very fluffy they were heavy and dense. I have a Zojir machine any suggestions on how to lighted up the bread. I used bread flour.
Having too much flour can lead to dense bread. So you might try weighing the flour. One cup of bread flour should weigh 120 grams or 4.25 ounces.
Try sifting flour then measure. I end up using 3 1/2 cups unsighted. When sifted it’s perfect
I don’t consume dairy products – can I use a plant-based milk instead of powdered milk?
That should work fine.
I made this with All Purpose Flour using the substitution with actual milk suggested in the comments. Also didn’t add sugar because I totally forgot, and this turned out delicious!
My bread machine only makes a 1-1/2 loaf of bread. How would I convert this recipe to make a 1-1/2 pound loaf. Also,, all three of the loaves of bread I have made so far have sunk in the middle during the baking time. I am using Red Star activedry yeast and the organic flour from Costco. I am using a Food Network bread machine. My husband thinks I need a new machine
You might not need a new bread machine. I’m concerned that your flour doesn’t have enough gluten. Check out this article about gluten levels in types of flour and how to use vital wheat gluten to adjust for that factor.
You’ll also want to look at the article I wrote about converting bread recipes for differently sized machines.
I just made this today! The flavor and texture is delicious. I even added a small dash of vanilla extract and apple pie spice. My only problem is the raisins got all minced into the bread. They didn’t remain whole. 🙁 i added them at the beginning, not at the beep. I have a Hamilton beach bread machine. Should i try at beep? Ty!
Lora, I’m so glad you liked the recipe. Yes, on the next loaf why don’t you try adding the raisins at the add beep. Maybe your machine will do a better job at this than mine. 🙂
I have used your Hawaiian Bread for the bread machine for years. So good! Can’t tell you how much I and my friends have enjoyed it. Had some time on my hands while waiting for the bread machine and decided to check out your website. What a treasure! Thank you!!
Thank you so much for the kind words! That means a lot!
I don’t have anything for Honey Butter Ambrosia, but I should have an English muffin recipe on the site by the end of the month.
I put the raisins in the dry stuff and not at the beep . Now raisins all over not just on sutrface thank you
do you put the flour then sprinkle the raisins then the yeast? in that order?
This is a great recipe! …and the tip about adding the raisins in the beginning made for nice even distribution.
Question: Is there a way to do the same recipe with wheat flour? Since it’s a heavier flour, I’m sure it won’t be as simple as replacing the same amount of bread flour with wheat flour.
Thanks, I love this site!
Hi Mike, I don’t have a wheat version of the raisin bread recipe. However, that would be a great addition to the site, so I’ve got it on my to-do list. In the meantime, you might try this recipe – https://www.breadmachinediva.com/2009/06/banana-oat-bread/
Made this tonight. I added some butter & OMG, talk about delicious! I’ve already eaten half the loaf myself! ?
Hiya
just trying it… all ingredients in my two pound loaf… I only do the dough… then I make two loaves and bake in oven. Hope the 325 -350F for 35 minutes works.\
thanks Billy
I have the Zojirushi bread machine. The cookbook that came with it calls for butter and your recipes call for olive oil. I plan on making the cheddar cheese and the raisin (with extra cinnamon and raisins) and just wondered if there is a major difference between using one or the other.
Hi Pattie, Butter will work fine too. I frequently use olive oil because I find it faster and easier to work with.
Best.Raisin.Bread.Ever.
Thank you
So glad you liked it!
can you substitute the dry milk?
Hi Trudy, I’ve never made it that way but you can give it a go. If you do, be sure to let me know how it turns out. If it were me I’d substitute the 2 tablespoons of dry milk with 1/2 cup of liquid milk while cutting down on the water by 1/2 cup.
Yes. I substituted 1/2 cup milk for the 2tbsp powdered milk and decreased the water by 1/2 cup and it turned out perfect.
Made a loaf of this bread tonite, it came out great,y grandson who is a 15 months old loves this kept running back to me for some while playing
Great recipe, I love my Zojirushi, I have 2 having a big family and they always happy to have this raisin bread. Love the website