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Easy Cinnamon Raisin Bread Machine recipe (Egg-free)

A soft, lightly sweet loaf filled with juicy raisins and warm cinnamon — the perfect bread machine recipe for breakfast, snacking, or even French toast.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 3 hours 45 minutes
Servings 10 slices
Calories 193kcal
Author Sushma Iyer

Ingredients

Wet Ingredients

  • 180 gms (3/4 cup) Lukewarm Milk
  • 28 gms (2 tbsp) Softened Butter
  • 25 gms (2 tbsp) Brown Sugar
  • 1/2 tsp Salt

Dry Ingredients

  • 330 gms (2+3/4) cups Bread Flour
  • 1+1/4 tsp Cinnamon Powder
  • 6 gms (1.5 tsp) Instant Yeast

Add-ins (to be added later or using fruit/nut dispenser)

  • 100 gms (2/3 cup) Raisins

Instructions

Step 1: Soak the Raisins

  • Start by soaking the raisins in warm water for 10–15 minutes to make them plump and juicy. Once soaked, drain them and pat them completely dry — this prevents excess moisture from affecting the dough.

Step 2: Prepare the Bread Machine Pan

  • Ensure the kneading paddle is securely in place. Layer the ingredients in the bread pan following this order:
  • Wet ingredients – Milk, Softened butter, Sugar, and salt.
    Dry ingredients – Bread flour, cinnamon, and yeast (make a small well in the flour for the yeast).
    📌 Tip: Following the layering recommended by your bread machine ensures proper kneading, proofing, and baking.

Step 3: Set the Bread Machine

  • Program: Sweet Bread
    Loaf Size: 750 gms
    Crust Color: Medium
    Press start to begin mixing and kneading.

Step 4: Add the Raisins and Adjust Dough

  • About 15 minutes into the cycle, when the dough begins its second knead, pause the bread machine and add the drained and dried raisins 
  • At this stage, I added 1 tsp of milk because the dough felt slightly dry 
  • If the dough ever feels too sticky, you can add 1 tbsp flour—only if needed.
  • Close the lid and resume the cycle, letting the machine complete kneading, proofing, and baking.

Step 5: Cool

  • Once the bread machine completes its dough cycle, carefully remove the bread pan using oven mitts. Let the bread rest in the pan for 5 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

  • Always pat raisins dry to avoid soggy bread.
  • Do not add extra milk beyond the recipe; too much liquid causes the loaf to sink.
  • This recipe was tested in manual mode, so the raisins were added after the first kneading and just before the second kneading cycle.
  • If your bread machine has a fruit/nut dispenser, you can simply place the raisins in the dispenser at the beginning, and the machine will add them at the correct stage automatically — no need to pause or check the dough
  • Avoid opening the lid after kneading — it disrupts proofing.

Nutrition

Calories: 193kcal | Carbohydrates: 36g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 144mg | Potassium: 147mg | Fiber: 2g | Sugar: 9g | Vitamin A: 101IU | Vitamin C: 0.3mg | Calcium: 41mg | Iron: 1mg
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