21 Delectable Cinnamon Raisin Bread Maker Recipe Variations

Ready to transform your bread machine into a cinnamon-spiced wonderland? There’s something magical about the aroma of warm cinnamon raisin bread filling your kitchen—it’s the ultimate comfort food that feels like a cozy hug. Whether you’re a seasoned baker or just starting out, these 21 delightful variations will inspire your next baking adventure. Let’s dive into these irresistible recipes that promise to become family favorites!

Classic Cinnamon Raisin Bread

There’s something magical about waking up to the smell of cinnamon raisin bread toasting in the kitchen—it instantly transports me back to weekend mornings at my grandma’s house, where she’d always have a fresh loaf waiting. Today I’m sharing my go-to recipe that fills the whole house with that warm, comforting aroma we all love. This classic version has just the right balance of sweet raisins and spicy cinnamon swirled through every slice.

Ingredients

– 3 ½ cups of all-purpose flour (plus a little extra for dusting)
– 1 cup of warm milk (around 110°F—warm to the touch but not hot)
– ⅓ cup of granulated sugar
– ¼ cup of melted butter
– 2 large eggs
– 2 ¼ teaspoons of active dry yeast
– 1 teaspoon of salt
– 1 cup of raisins (I like to soak mine in warm water for 10 minutes to plump them up)
– 2 tablespoons of ground cinnamon
– ¼ cup of brown sugar for the swirl
– A splash of vanilla extract
– Cooking spray or extra butter for greasing

Instructions

1. Combine warm milk, yeast, and 1 tablespoon of the granulated sugar in a large bowl and let it sit for 5-7 minutes until foamy.
2. Tip: If your mixture doesn’t bubble, your yeast might be old—start fresh for best results.
3. Add remaining granulated sugar, melted butter, eggs, salt, and vanilla extract to the yeast mixture, whisking until smooth.
4. Gradually mix in 3 cups of flour until a shaggy dough forms.
5. Turn dough onto a lightly floured surface and knead for 8-10 minutes, adding remaining flour as needed, until smooth and elastic.
6. Place dough in a greased bowl, cover with a damp kitchen towel, and let rise in a warm spot for 1-1.5 hours until doubled in size.
7. While dough rises, mix cinnamon and brown sugar in a small bowl for the filling.
8. Punch down risen dough and roll into a 9×18-inch rectangle on a floured surface.
9. Sprinkle cinnamon-sugar mixture evenly over the dough, then scatter drained raisins across the surface.
10. Tip: Leave a 1-inch border around the edges to prevent filling from leaking out during baking.
11. Tightly roll dough from the short end into a log, pinching the seam to seal.
12. Place loaf seam-side down in a greased 9×5-inch loaf pan, cover, and let rise for 45-60 minutes until dough reaches top of pan.
13. Preheat oven to 350°F during the last 15 minutes of rising.
14. Bake for 35-40 minutes until golden brown and internal temperature reaches 190°F.
15. Tip: If the top browns too quickly, tent with foil during the last 15 minutes of baking.
16. Remove bread from oven and let cool in pan for 10 minutes before transferring to a wire rack.

My favorite thing about this bread is how the cinnamon swirl creates beautiful marbling throughout each slice, with plump raisins adding little bursts of sweetness. Make sure you let it cool completely before slicing—I know it’s tempting to cut right in, but waiting ensures those perfect, neat slices. Morning toast with a generous smear of cream cheese or simply warmed with a pat of butter makes this bread absolutely irresistible.

Walnut Cinnamon Raisin Loaf

Sometimes the best baking happens when you’re craving something cozy and nostalgic. I found myself staring at my spice rack last weekend, dreaming of that perfect cinnamon swirl bread my grandma used to make, and decided to create this walnut cinnamon raisin loaf that fills the whole house with the most incredible aroma while it bakes.

Ingredients

– 2 cups of all-purpose flour
– 1 cup of warm milk (around 110°F)
– ½ cup of granulated sugar
– ¼ cup of melted butter
– 2 large eggs
– 2 ¼ teaspoons of active dry yeast
– 1 teaspoon of salt
– 1 tablespoon of ground cinnamon
– ¾ cup of raisins
– ½ cup of chopped walnuts
– A splash of vanilla extract

Instructions

1. Combine the warm milk, yeast, and 1 tablespoon of sugar in a large bowl and let it sit for 5 minutes until foamy.
2. Tip: If your milk is too hot, it will kill the yeast—aim for that perfect warm bath temperature.
3. Add the remaining sugar, melted butter, eggs, and vanilla extract to the yeast mixture, whisking until smooth.
4. Gradually mix in the flour and salt until a shaggy dough forms.
5. Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
6. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour until doubled in size.
7. Punch down the dough and roll it out into a 9×12-inch rectangle on a floured surface.
8. Sprinkle the cinnamon evenly over the entire surface of the dough.
9. Scatter the raisins and chopped walnuts evenly over the cinnamon layer.
10. Tip: Press the toppings gently into the dough so they don’t fall out when rolling.
11. Tightly roll the dough from the short end into a log, pinching the seam to seal.
12. Place the loaf seam-side down in a greased 9×5-inch loaf pan.
13. Cover and let rise for 45 minutes until the dough reaches about 1 inch above the pan rim.
14. Preheat your oven to 350°F while the loaf completes its final rise.
15. Tip: For a golden crust, brush the top with a little milk or egg wash before baking.
16. Bake for 35-40 minutes until the top is deep golden brown and sounds hollow when tapped.
17. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

That warm cinnamon scent will have you hovering near the oven the entire baking time! The finished loaf has the most beautiful swirl pattern when sliced, with tender crumb and crunchy walnuts in every bite. I love toasting thick slices and slathering them with cream cheese for breakfast, or serving warm with a drizzle of honey for an extra special treat.

Maple-Glazed Cinnamon Raisin Bread

Unbelievably, the scent of cinnamon and maple wafting through my kitchen always takes me back to my grandmother’s house on crisp autumn mornings. I’ve tweaked her classic raisin bread recipe over the years, adding a sticky-sweet maple glaze that makes it impossible to resist slicing while still warm. This version is my ultimate comfort food, perfect for a lazy weekend bake.

Ingredients

• 3 cups of all-purpose flour
• 1 cup of warm milk, just about baby-bottle temperature
• 2 large eggs, straight from the fridge
• 1/2 cup of granulated sugar
• 1/4 cup of melted butter
• 1 packet (or 2 1/4 tsp) of active dry yeast
• 1 tsp of salt
• 1 heaping tbsp of ground cinnamon
• A generous handful of raisins, about 3/4 cup
• 1/2 cup of pure maple syrup for the glaze
• A splash of vanilla extract
• A couple of tbsp of powdered sugar

Instructions

1. Whisk the warm milk, yeast, and a pinch of the sugar together in a large bowl and let it sit for 5-10 minutes until it becomes foamy.
2. Tip: If the mixture doesn’t foam, your yeast might be old, and you should start over.
3. Beat in the eggs, melted butter, remaining sugar, and salt until just combined.
4. Stir in the flour, one cup at a time, until a shaggy dough forms.
5. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it’s smooth and elastic.
6. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for 1-1.5 hours, or until doubled in size.
7. Punch down the risen dough and knead in the cinnamon and raisins until they are evenly distributed.
8. Shape the dough into a loaf and place it in a greased 9×5 inch loaf pan.
9. Cover the pan and let the dough rise again for 45-60 minutes until it crests just above the pan’s rim.
10. Preheat your oven to 350°F (175°C) while the loaf is on its second rise.
11. Bake the bread for 30-35 minutes, or until the top is golden brown and the internal temperature reads 190°F (88°C) on an instant-read thermometer.
12. Tip: Tapping the bottom of the loaf should produce a hollow sound when it’s fully baked.
13. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack.
14. While the bread cools, whisk the maple syrup, vanilla extract, and powdered sugar in a small bowl until smooth.
15. Tip: For a thinner glaze, add a teaspoon of warm milk; for a thicker one, add more powdered sugar.
16. Drizzle the maple glaze evenly over the warm bread, letting it drip down the sides.

Just out of the oven, this bread has the most incredible soft, pillowy crumb that’s studded with sweet, plump raisins. The sticky maple glaze soaks in slightly, creating a crackly, sweet top that contrasts beautifully with the warm cinnamon spice inside. My favorite way to serve it is thickly sliced and lightly toasted, with a generous smear of salted butter that melts into all the nooks and crannies.

Vegan Cinnamon Raisin Bread

Crisp autumn mornings always make me crave something warm and comforting from the oven, and this vegan cinnamon raisin bread has become my absolute go-to. There’s something magical about the scent of cinnamon wafting through the house while it bakes—it instantly makes any ordinary Tuesday feel special.

Ingredients

– 3 cups of all-purpose flour
– A generous ½ cup of granulated sugar
– 2 teaspoons of that amazing ground cinnamon
– 1 packet (about 2¼ teaspoons) of active dry yeast
– A pinch of salt
– 1 cup of warm plant-based milk (around 110°F)
– ⅓ cup of melted coconut oil
– 1 tablespoon of apple cider vinegar
– 1 cup of plump raisins
– A splash of maple syrup for brushing

Instructions

1. Combine the warm plant-based milk, sugar, and yeast in a large bowl and let it sit for 5 minutes until frothy.
2. Mix in the melted coconut oil and apple cider vinegar until fully incorporated.
3. Gradually add the flour, cinnamon, and salt, stirring until a shaggy dough forms.
4. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
5. Gently knead in the raisins until evenly distributed throughout the dough.
6. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm spot for 1 hour or until doubled in size.
7. Punch down the dough and shape it into a loaf, placing it in a greased 9×5 inch loaf pan.
8. Cover the loaf pan and let it rise again for 45 minutes until the dough reaches about 1 inch above the pan rim.
9. Preheat your oven to 350°F while the dough completes its second rise.
10. Bake the bread for 35-40 minutes until the top is golden brown and sounds hollow when tapped.
11. Brush the warm loaf with maple syrup for a beautiful glossy finish.
12. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

When you slice into this bread, you’ll find it’s wonderfully soft with just the right amount of chewiness. The cinnamon creates these beautiful swirls throughout, and the raisins add little bursts of sweetness in every bite. I love toasting thick slices and slathering them with vegan butter for the most incredible breakfast, or sometimes I’ll use day-old slices to make the most decadent French toast that even non-vegans rave about.

Cinnamon Raisin Nutmeg Delight

As someone who’s always experimenting with cozy baked goods, I created this Cinnamon Raisin Nutmeg Delight during last year’s holiday season when I wanted something warm and comforting but not overly sweet. It quickly became my go-to treat for chilly mornings with a cup of coffee.

Ingredients

– 2 cups of all-purpose flour
– 1 cup of brown sugar, packed nice and tight
– 2 teaspoons of ground cinnamon
– ½ teaspoon of freshly grated nutmeg
– 1 teaspoon of baking powder
– ½ teaspoon of baking soda
– A pinch of salt
– 2 large eggs
– 1 cup of buttermilk
– ½ cup of melted butter
– 1 cup of plump raisins
– A splash of vanilla extract

Instructions

1. Preheat your oven to 350°F and grease an 8×8 inch baking pan thoroughly.
2. Whisk together the flour, brown sugar, cinnamon, nutmeg, baking powder, baking soda, and salt in a large bowl until well combined.
3. In a separate bowl, beat the eggs lightly, then stir in the buttermilk, melted butter, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and mix gently until just combined—don’t overmix to keep the texture tender.
5. Fold in the raisins evenly throughout the batter.
6. Spread the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
8. Let it cool in the pan for 10 minutes before transferring to a wire rack.
9. Slice into squares while still slightly warm for the best texture.

Heavenly warm from the oven, this delight has a soft, cake-like crumb with bursts of sweet raisins and that signature spice blend. I love serving it with a dollop of whipped cream or even toasted the next day for a crispy edge—it’s pure comfort in every bite.

Cranberry Cinnamon Raisin Bread

Kind of like that cozy sweater you reach for every fall, this cranberry cinnamon raisin bread has become my go-to comfort bake when the air turns crisp. I first stumbled upon this recipe during a rainy weekend visit to my aunt’s farmhouse, where the scent of warm spices and tart berries filled her sunlit kitchen—now, it’s my little tradition whenever I need a taste of home. Honestly, there’s nothing quite like pulling a golden loaf from the oven and watching the steam rise as you slice into it.

Ingredients

– 2 cups of all-purpose flour, plus a little extra for dusting
– 1 cup of whole milk, warmed just enough to take the chill off
– ½ cup of granulated sugar
– ¼ cup of unsalted butter, softened to room temp
– 2 large eggs, lightly beaten
– 1 packet (about 2¼ tsp) of active dry yeast
– 1 tsp of salt
– 1 tbsp of ground cinnamon
– ¾ cup of fresh cranberries, roughly chopped
– ½ cup of raisins
– A splash of vanilla extract
– Cooking spray or a dab of butter for greasing

Instructions

1. In a small bowl, combine the warmed whole milk, 1 tablespoon of the granulated sugar, and the packet of active dry yeast, then let it sit for 5–10 minutes until it becomes frothy and bubbly.
2. In a large mixing bowl, whisk together the 2 cups of all-purpose flour, remaining granulated sugar, 1 teaspoon of salt, and 1 tablespoon of ground cinnamon until evenly combined.
3. Tip: Use a fork to lightly coat the chopped cranberries and raisins with a spoonful of the flour mixture—this helps prevent them from sinking to the bottom during baking.
4. Pour the yeast mixture, ¼ cup of softened unsalted butter, 2 lightly beaten eggs, and a splash of vanilla extract into the dry ingredients, then stir with a wooden spoon until a shaggy dough forms.
5. Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, until it becomes smooth and elastic, adding a sprinkle more flour if it feels too sticky.
6. Tip: To test if the dough is kneaded enough, gently press a finger into it—it should spring back slowly, not stick to your skin.
7. Gently fold in the flour-coated cranberries and raisins until they’re evenly distributed throughout the dough.
8. Lightly grease a large bowl with cooking spray or butter, place the dough inside, and cover it with a damp kitchen towel.
9. Let the dough rise in a warm, draft-free spot for 1–1½ hours, or until it has doubled in size.
10. Punch down the risen dough to release any air bubbles, then shape it into a loaf and place it in a greased 9×5-inch loaf pan.
11. Cover the pan with the towel again and let the dough rise for another 45–60 minutes, until it peeks just over the pan’s rim.
12. Preheat your oven to 350°F (175°C) while the dough finishes its second rise.
13. Bake the loaf for 35–40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
14. Tip: For an extra-shiny crust, brush the top with a bit of melted butter as soon as it comes out of the oven.
15. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

With its tender crumb studded with tart cranberries and sweet raisins, every slice of this bread feels like a hug in edible form. I love toasting a thick piece until the edges crisp up and slathering it with cream cheese for a cozy breakfast, or simply enjoying it plain with a cup of tea as the leaves outside start to turn.

Honey Oat Cinnamon Raisin Bread

Craving that cozy bakery aroma without leaving home? I recently found myself with a surplus of honey from my neighbor’s beehive and decided to create this comforting loaf that’s become my Sunday morning ritual. There’s something magical about watching the oats and raisins transform into this golden, fragrant bread that makes my kitchen smell like a professional bakery.

Ingredients

– 2 cups of all-purpose flour
– 1 cup of rolled oats
– 1/2 cup of honey (the good local stuff if you have it)
– 1/4 cup of melted butter
– 1 cup of warm milk (around 110°F)
– 2 teaspoons of active dry yeast
– 1/4 cup of brown sugar
– 2 teaspoons of cinnamon
– 1/2 cup of raisins
– 1 teaspoon of salt
– 1 egg for that beautiful golden crust

Instructions

1. Combine the warm milk, yeast, and a tablespoon of honey in a large bowl and let it sit for 5 minutes until foamy.
2. Mix in the remaining honey, melted butter, and egg until fully incorporated.
3. Stir in the flour, oats, brown sugar, cinnamon, and salt until a shaggy dough forms.
4. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
5. Gently knead in the raisins until evenly distributed throughout the dough.
6. Place the dough in a greased bowl, cover with a damp kitchen towel, and let rise in a warm spot for 1 hour or until doubled in size.
7. Punch down the dough and shape it into a loaf, placing it in a greased 9×5 inch loaf pan.
8. Cover again and let rise for another 45 minutes until the dough reaches about 1 inch above the pan rim.
9. Preheat your oven to 350°F while the dough completes its second rise.
10. Bake for 35-40 minutes until the top is deep golden brown and the internal temperature reaches 190°F.
11. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack.

Zesty cinnamon notes dance with the subtle sweetness of honey in every slice, creating the most tender crumb that’s perfect for toasting. I love serving thick slices slightly warmed with a generous smear of cream cheese, or turning day-old pieces into the most incredible French toast that’ll make you question ever buying bread again.

Chocolate Chip Cinnamon Raisin Bread

Zesty aromas of cinnamon and chocolate always remind me of my grandma’s kitchen on chilly autumn mornings, which is exactly why I developed this comforting chocolate chip cinnamon raisin bread recipe that fills my entire apartment with that same nostalgic warmth. There’s something magical about how the sweet raisins, rich chocolate chips, and warm cinnamon create the perfect cozy breakfast or snack. I love baking this on Sunday evenings so I have slices ready to toast throughout the week.

Ingredients

– 2 cups of all-purpose flour
– 1 cup of warm milk (around 110°F)
– ½ cup of granulated sugar
– ¼ cup of melted butter
– 2 large eggs
– 1 packet of active dry yeast
– 1 teaspoon of salt
– 1 tablespoon of ground cinnamon
– ½ cup of chocolate chips
– ½ cup of raisins
– A splash of vanilla extract

Instructions

1. Combine the warm milk, yeast, and 1 teaspoon of sugar in a large bowl and let it sit for 5 minutes until foamy.
2. Tip: Always test your milk temperature with a thermometer—too hot will kill the yeast, too cold won’t activate it properly.
3. Whisk in the melted butter, remaining sugar, eggs, and vanilla extract until smooth.
4. Gradually mix in the flour, salt, and cinnamon until a shaggy dough forms.
5. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
6. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour until doubled in size.
7. Punch down the dough and knead in the chocolate chips and raisins until evenly distributed.
8. Shape the dough into a loaf and place it in a greased 9×5-inch loaf pan.
9. Cover and let it rise again for 45 minutes until the dough reaches just above the pan rim.
10. Tip: For extra flavor, brush the top with melted butter and sprinkle with cinnamon sugar before baking.
11. Preheat your oven to 350°F while the dough finishes rising.
12. Bake for 35-40 minutes until the top is golden brown and the internal temperature reaches 190°F.
13. Tip: Don’t skip the temperature check—this ensures the center is fully cooked without overbaking the crust.
14. Remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack.
15. Cool completely before slicing to maintain the bread’s structure.

My favorite thing about this bread is how the soft, tender crumb contrasts with the occasional burst of sweet raisin and melty chocolate chip. The cinnamon creates this warm undertone that makes every slice feel like a hug in bread form. I love toasting thick slices and spreading them with cream cheese or using day-old bread for the most incredible French toast you’ll ever taste.

Whole Wheat Cinnamon Raisin Twist

Nothing says cozy weekend morning like the smell of warm cinnamon wafting through the kitchen—especially when it’s coming from this whole wheat cinnamon raisin twist I’ve been perfecting. I actually started making this after my friend Sarah brought over a similar pastry, and I became obsessed with creating a slightly healthier version that still feels indulgent.

Ingredients

• 2 cups of whole wheat flour
• 1 cup of all-purpose flour
• 1 packet of active dry yeast
• 1/4 cup of warm water (about 110°F)
• 1/2 cup of milk
• 1/4 cup of honey
• 1/4 cup of melted butter
• 1 egg
• 1/2 cup of raisins
• 2 tablespoons of ground cinnamon
• 1/4 cup of brown sugar
• A pinch of salt

Instructions

1. In a small bowl, combine the warm water and yeast, then let it sit for 5 minutes until frothy.
2. In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, and salt.
3. Pour the yeast mixture, milk, honey, melted butter, and egg into the dry ingredients, then stir until a dough forms.
4. Knead the dough on a floured surface for 8–10 minutes until it becomes smooth and elastic. Tip: If the dough feels too sticky, add a tablespoon of flour at a time until manageable.
5. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm spot for 1 hour or until doubled in size.
6. Punch down the dough, then roll it out on a floured surface into a 12×8-inch rectangle.
7. Sprinkle the cinnamon and brown sugar evenly over the dough, then scatter the raisins on top.
8. Roll the dough tightly from the long side into a log, then pinch the seam to seal.
9. Cut the log in half lengthwise with a sharp knife, exposing the layers, then twist the two halves together like a rope. Tip: Twist gently to keep the filling from falling out.
10. Place the twist on a parchment-lined baking sheet, cover it, and let it rise for another 30 minutes.
11. Preheat your oven to 350°F while the twist rises.
12. Bake for 25–30 minutes until golden brown and firm to the touch. Tip: Check for doneness by tapping the bottom—it should sound hollow.
13. Let the twist cool on a wire rack for at least 10 minutes before slicing.

Flaky layers with a soft, whole wheat crumb make this twist irresistible, and the raisins add little bursts of sweetness in every bite. I love serving it warm with a drizzle of honey or alongside a cup of coffee for the ultimate breakfast treat—it’s even better the next day, lightly toasted.

Spicy Cinnamon Raisin Jalapeño Bread

Very rarely does a recipe come along that makes you question all your previous baking choices, but this spicy cinnamon raisin jalapeño bread did just that for me. I stumbled upon this combination during a holiday baking frenzy when I accidentally grabbed the wrong spice jar, and the resulting flavor explosion became an instant family favorite that I make nearly every weekend now.

Ingredients

• 2 cups of all-purpose flour
• 1 cup of warm milk (around 110°F)
• 2 tablespoons of melted butter
• 1/4 cup of sugar
• 1 packet of active dry yeast
• 1 teaspoon of salt
• 2 teaspoons of cinnamon
• 1/2 cup of raisins
• 2 finely chopped jalapeños (remove seeds if you want less heat)
• 1 egg for brushing

Instructions

1. Combine warm milk, sugar, and yeast in a large bowl and let it sit for 5 minutes until foamy.
2. Mix in melted butter, salt, and cinnamon until fully incorporated.
3. Gradually add flour while stirring with a wooden spoon until a shaggy dough forms.
4. Knead the dough on a floured surface for 8 minutes until smooth and elastic. Tip: If the dough sticks to your hands, add a tablespoon more flour.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour until doubled in size.
6. Punch down the dough and knead in raisins and chopped jalapeños until evenly distributed.
7. Shape the dough into a loaf and place it in a greased 9×5 inch loaf pan.
8. Cover and let it rise again for 30 minutes until it reaches the top of the pan.
9. Preheat your oven to 375°F during the last 10 minutes of rising.
10. Brush the loaf with beaten egg for a golden crust.
11. Bake for 25-30 minutes until the top is deep golden brown and the internal temperature reaches 190°F. Tip: If the top browns too quickly, tent with foil.
12. Remove from oven and let it cool in the pan for 10 minutes before transferring to a wire rack.
13. Cool completely before slicing to prevent tearing. Tip: Use a serrated knife and gentle sawing motion for clean slices.

Unbelievably, this bread achieves the perfect balance between sweet raisins, warm cinnamon, and that jalapeño kick that builds slowly with each bite. The crust develops a satisfying crunch while the interior stays remarkably soft and pillowy. I love toasting thick slices and serving them with cream cheese for breakfast, or using it for an unforgettable turkey sandwich that will make you question why you ever settled for plain bread.

Cinnamon Apple Raisin Bread

A perfect fall morning isn’t complete without the smell of something warm and spiced baking in the oven, and this Cinnamon Apple Raisin Bread is my absolute favorite way to welcome the season. I actually started making this recipe years ago when my neighbor’s apple tree would drop more fruit than we knew what to do with—now it’s a family tradition that makes my kitchen smell like a cozy café.

Ingredients

– 2 cups of all-purpose flour
– 1 cup of granulated sugar
– 2 teaspoons of baking powder
– 1 tablespoon of ground cinnamon
– A pinch of salt
– 2 large eggs
– ½ cup of vegetable oil
– 1 teaspoon of vanilla extract
– 1 cup of milk
– 2 medium apples, peeled and chopped into small pieces
– A generous handful of raisins

Instructions

1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan with butter or cooking spray.
2. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt until well combined.
3. In a separate bowl, beat the eggs lightly with a fork.
4. Add the vegetable oil, vanilla extract, and milk to the beaten eggs, and stir until the mixture is smooth.
5. Pour the wet ingredients into the dry ingredients and mix gently with a spatula until just combined—don’t overmix, or the bread can become tough.
6. Fold in the chopped apples and raisins until they’re evenly distributed throughout the batter.
7. Pour the batter into the prepared loaf pan and spread it out evenly with the spatula.
8. Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
9. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

This bread turns out wonderfully moist with little bursts of sweet apple and chewy raisins in every slice. I love toasting a thick piece and slathering it with salted butter for breakfast, or serving it warm with a scoop of vanilla ice cream for a simple dessert that feels extra special.

Gluten-Free Cinnamon Raisin Bread

Just yesterday, I was craving that comforting cinnamon swirl bread from my childhood, but my gluten-free diet always made it impossible—until I perfected this recipe in my tiny apartment kitchen, with my cat curiously watching every measurement.

Ingredients

– 2 cups of gluten-free all-purpose flour blend
– 1 teaspoon of xanthan gum (if your blend doesn’t already include it)
– 1 packet (about 2 ¼ teaspoons) of active dry yeast
– ¾ cup of warm milk (around 110°F)
– ¼ cup of granulated sugar
– ¼ cup of melted unsalted butter
– 1 large egg
– ½ cup of raisins
– 2 teaspoons of ground cinnamon
– A pinch of salt

Instructions

1. Combine the warm milk, yeast, and a tablespoon of the sugar in a small bowl, then let it sit for 5–10 minutes until it becomes foamy.
2. In a large mixing bowl, whisk together the gluten-free flour, remaining sugar, cinnamon, salt, and xanthan gum (if needed).
3. Pour the yeast mixture, melted butter, and egg into the dry ingredients, then stir until a sticky dough forms.
4. Fold in the raisins gently until they’re evenly distributed throughout the dough.
5. Transfer the dough to a greased 9×5-inch loaf pan, smoothing the top with a spatula.
6. Cover the pan loosely with a clean kitchen towel and let the dough rise in a warm spot for 1 hour, or until it nearly doubles in size.
7. Preheat your oven to 375°F while the dough finishes rising.
8. Bake the bread for 30–35 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
9. Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack.

Tip: To check if your yeast is active, look for bubbles—if it doesn’t foam, start over with fresh yeast. Another trick: lightly oil your hands when handling sticky gluten-free dough to prevent sticking. For an even rise, place the dough in a turned-off oven with the light on—it creates the perfect warm environment.

This bread bakes up with a tender, moist crumb that’s packed with sweet raisins and warm cinnamon swirls. Toasted and slathered with almond butter, it makes the coziest breakfast, or try it as French toast for a weekend treat that feels indulgent yet totally wholesome.

Orange Zest Cinnamon Raisin Bread

Sometimes the best recipes come from those little kitchen experiments that somehow turn out perfectly. I was playing around with some leftover oranges last week and ended up creating this incredible Orange Zest Cinnamon Raisin Bread that’s become our new weekend breakfast obsession.

Ingredients

– 3 cups of all-purpose flour
– 1 cup of warm milk (around 110°F)
– 2 large eggs
– ½ cup of granulated sugar
– ¼ cup of melted butter
– 1 packet of active dry yeast
– 1 teaspoon of salt
– 2 tablespoons of orange zest (from about 2 medium oranges)
– 2 teaspoons of ground cinnamon
– 1 cup of raisins
– A splash of vanilla extract
– A couple of tablespoons of orange juice

Instructions

1. Combine the warm milk, yeast, and 1 tablespoon of sugar in a large bowl and let it sit for 5 minutes until foamy.
2. Whisk in the eggs, melted butter, remaining sugar, vanilla extract, and orange juice until fully combined.
3. Gradually mix in the flour and salt until a shaggy dough forms.
4. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp kitchen towel, and let it rise in a warm spot for 1 hour or until doubled in size.
6. Punch down the dough and knead in the orange zest, cinnamon, and raisins until evenly distributed.
7. Shape the dough into a loaf and place it in a greased 9×5 inch loaf pan.
8. Cover the pan and let the dough rise for another 45 minutes until it reaches about 1 inch above the pan rim.
9. Preheat your oven to 350°F while the dough finishes rising.
10. Bake the bread for 35-40 minutes until the top is golden brown and the internal temperature reaches 190°F.
11. Remove the bread from the pan immediately and let it cool completely on a wire rack before slicing.

Heavenly doesn’t even begin to describe this bread – the crust is perfectly crisp while the inside stays incredibly soft and fluffy. That bright orange zest cuts through the warm cinnamon spice in the most delightful way. We love it toasted with a smear of cream cheese or simply enjoyed warm with a cup of coffee.

Conclusion

Glorious! These 21 cinnamon raisin bread variations prove your bread machine can create bakery-worthy loaves right at home. Whether you prefer classic swirls or creative twists, there’s a perfect recipe waiting for you. We’d love to hear which ones become your family favorites—leave a comment below and don’t forget to pin this article to your baking board for easy reference!