Raisin Bread Recipe for the Bread Machine
As I was growing up, Grandma, Mom and Aunt Linda would say raisin bread was so delicious. When I sampled store-bought raisin bread it did not impress me. However, once I had homemade raisin bread, I realized my family was right. It’s a great comfort food that will make the entire house smell good as it bakes.
Last Updated on August 2, 2020
Let’s talk about store-bought raisin bread versus homemade raisin bread. Talk about a difference! If you haven’t had homemade raisin bread, you haven’t had raisin bread!
The difference between homemade raisin bread and store-bought raisin bread is night and day. You’ll be amazed at how good this bread tastes. But be warned, once you’ve had this there’s no going back.
Making Raisin Bread in the Bread Machine
This makes a two-pound loaf of bread.
Follow the instructions that came with your bread machine in terms of which ingredients to put in the machine first. I used the basic setting with a medium crust.
Make sure you 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. (Okay, a smooth, round ball with raisins in it.)
If the dough is too dry add liquid a teaspoon at a time until it looks right. If it looks too wet, add flour a tablespoon at a time until it looks right.
The Add Beep and Raisin Bread
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 periphery of the loaf.
So while I’m a big believer in following instructions . . . I don’t recommend using the add beep.
You can even see how the add beep doesn’t work on the cover of one of the Zojirushi bread machine manuals.
To get the raisins more evenly distributed throughout the loaf I put them in when I’m adding the rest of the ingredients.
Raisin Bread Recipe- Two Pound Loaf
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
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!
Do you have printer friendly versions of your recipes?
Great question! I have two systems on the website. For this page, you’d click on the green print icon below the recipe, but before the comments.
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!
Do u have a recipe for English muffin bread & one for honey butter ambrosia?
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