Make the best Cinnamon Raisin Bread in your Bread Machine! This easy recipe can be made with swirls or without and be baked in the oven or in the bread maker. It's delicious for breakfast, snacking, and dessert.
*This recipe was last updated to make it less dense and softer by removing the egg and adding the cinnamon sugar raisin mix as a mix-in.
Bread Machine Cinnamon Raisin Bread is an absolutely delicious recipe. It makes a sweet snack or a tasty breakfast bread when spread with butter or cream cheese and paired with hot coffee or tea. Make it once and it will become one of your favorite breads to make in your bread maker!
Using the bread machine takes the guesswork and difficulty out of making cinnamon bread. It's much easier and quicker than making bread by hand, especially when it comes to making yeast breads like this one.
This is one of my reader's most trusted and favorite recipes, along with homemade garlic bread, super fluffy white sandwich bread, and artisan-style cheese bread.
My primary cinnamon raisin bread recipe is made with plenty of sweet sugar, ground cinnamon and raisins mixed into the dough rather than hand folded in to make swirls. But you can easily turn this recipe into a cinnamon swirl bread if you'd like (instructions are below).
*This recipe makes a 1.5 pound loaf and is intended for bread makers with a 1.5 pound or 2 pound capacity.
Ingredients and Substitutions
- Bread flour: all-purpose flour is an acceptable substitution but you'll have a less chewy, soft and airy bread. For every 1 cup of bread flour, replace with 1 cup of all-purpose flour.
- Ground cinnamon
- Raisins: any variety of raisins will work, with regular raisins and golden raisins being my favorite types. You can substitute with currants if you'd like, which are mostly used to make hot cross buns but taste delicious here too.
- Milk: whole milk is my preference because of its fat content provides richness, but low fat or skim milk are okay too.
- Sugar: a combination of white sugar and dark or light brown sugar.
- Butter: always use unsalted butter since salt is also used.
- Yeast: instant yeast, active dry yeast, and bread machine yeast are all fine to use in a bread maker. I usually use active dry yeast because it's the easiest to find.
You need a bread machine, plus other tools to make baking, slicing, and storing the bread easier.
- Bread machine: I have this Cuisinart bread machine.
- Bread pan: if you're going to bake the bread in a loaf pan, pullman pans are a great choice. You don't need a bread pan for cinnamon raisin bread though- a baking sheet is fine!
- Bread slicer or bread knife: this Calphalon bread knife is one of the best I've used.
- Bread box or bag: if you're an avid bread maker, this is necessary for keeping your bread fresh for as long as possible. Laura's Green Kitchen boxes are my favorite! I also love the look of storing bread in a reusable bag. These are also great for gifting breads during the holiday season.
First, decide if you are baking in the bread in the bread machine or in the oven. If baking in the oven, use the dough cycle to knead and rise the dough. If baking in the machine, use the basic/white bread setting.
STEP 1: Add ingredients to the bread pan in the following order: warm milk, butter, salt, brown sugar, bread flour and yeast (for Cuisinart machines). *If you have a different brand, check the instructions for the correct order to add ingredients.
STEP 2: Select the basic/white bread setting if baking in the machine or the dough setting if baking in the oven. Select the 1.5 pound loaf option and your preferred crust color. Make sure the mix-in button has been selected (or add the cinnamon, white sugar and raisins to the mix-in drawer if your machine has this).
STEP 3: When the mix-in signal chimes, add the white sugar, cinnamon and raisins to the bread pan. While the mix-ins are being kneaded into the dough, add another tablespoon of warm milk. This will help the sugar, raisins and cinnamon stick to the dough, while also hydrating the dough more to make it soft and light.
STEP 4: Now follow the method below depending on how you are baking the bread.
Using The Basic White Bread Setting And Baking In The Bread Maker
At the end of the last kneading cycle, remove the kneading paddle. This is optional and can also be done once the bread cools. Once the bake cycle is complete, remove the pan from the bread maker immediately using oven mitts. Let cool for at least 10 minutes, then carefully remove the cinnamon bread from the pan by holding it on it's side and running a knife between the pan and the bread. Transfer to a wire rack and cool completely before slicing.
Using The Dough Cycle And Baking In The Oven
Once the dough cycle is complete, remove the dough ball from the bread pan. Punch the dough down a few times and form into a ball or rectangle. Set on a parchment-lined baking sheet (or inside a loaf pan) and cover with a heavy towel. Let rise in a warm place until doubled in size, about 45-60 minutes. Brush the top of the dough gently with egg, egg white, or milk (this creates a golden and crispy crust). Bake at 350° Fahrenheit for 40-45 minutes, until a digital thermometer inserted into the center of the bread reaches 200° Fahrenheit. Remove from the oven and let cool completely on a wire rack before slicing.
How Can I Make It With Cinnamon Swirls?
To make a classic cinnamon swirl bread, use the dough setting and do not add the white sugar, cinnamon and raisins. Follow these steps>
- Once the dough has finished it's last rise, punch it down and roll it out into a rectangle shape, about 12x18 inches.
- Combine the cinnamon, white sugar and raisins in a mixing bowl. Spread the filling evenly over the surface of the dough, leaving a small border around the edges.
- Starting at the short end of the rectangle, tightly roll the dough into a log.
- Place the dough log into a greased loaf pan and cover it with a clean kitchen towel. Allow it to rise for an additional 30 minutes in a warm place.
- Preheat your oven to 350°F. Once the dough has finished rising, bake the bread for 35-40 minutes, or until the top is golden brown and the bread sounds hollow when tapped. Allow the bread to cool in the pan for 10 minutes before removing it to a wire rack to cool completely.
- Always read the instructions for your brand of bread machine before following any recipe. Different brands may have a different order for adding ingredients. Some machines also include a mix-in drawer rather than a timer.
- Most bread machines don't require proofing the yeast beforehand.
- You can use instant, active, or bread machine yeast in this recipe.
- Always add the cinnamon as a mix-in. Cinnamon interacts with the salt and yeast and can create a denser than usual loaf if kneaded into the dough from the very beginning.
- Instead of raisins use currants.
- Add ½ cup of nuts, such as walnuts, pecans, cashews or almonds, to make a nutty cinnamon raisin bread.
How To Store And Freeze
Bread machine cinnamon raisin bread should be stored in an airtight bread bag or bread box at room temperature. It will keep for 3-4 days when stored properly. It can be stored in the freezer for about 6 months in freezer safe bags.
Yes, you can use all-purpose flour instead of bread flour in your bread machine, but the result may not be the same. Bread flour has a higher protein and gluten content which gives bread a chewier texture, higher rise and more structure.
There are a few possible reasons for bread turning out dense. First, make sure the salt and yeast do not interact when they are added to the bread pan. Second, ensure you use properly measured flour and fresh yeast. Never pack down flour while measuring and never use old yeast. Using too much flour can also make the dough dry, which results in a dense loaf. And last, adding too many ingredients, such as raisins and cinnamon, can make the dough heavy and result in a dense loaf.
It's important to carefully follow the recipe and make sure the ingredients are fresh and measured correctly to avoid these issues and make a fluffy and delicious cinnamon raisin bread in the bread machine.
Hydration is key to a soft and fluffy bread. You should have enough water, milk or other liquids to create a soft and tacky dough ball that springs back when you touch it and is not crumbly.
No, this recipe does not create cinnamon raisin sugar swirls throughout the loaf. Because the dough is not rolled out and filled with the cinnamon swirl mixture, there will be no swirls throughout- only delicious cinnamon and raisin flavor evenly spaced within the dough! Baking cinnamon raisin bread in the bread machine will never produce swirls. But, if you bake it in the oven, you can as long as its rolled out and filled with the cinnamon raisin mixture properly.
If you enjoyed this recipe, make sure to give it a star rating and let me know what you thought in the comments! And follow me on Facebook, Pinterest and Instagram for more delicious recipes!
Bread Machine Cinnamon Raisin Bread Recipe
- 1 ¼ cup milk warmed to 115°F
- 3 tablespoon butter cut into small pieces
- 1 teaspoon salt
- 1 tablespoon brown sugar light or dark
- 3 cups bread flour
- 2 ½ teaspoon yeast active, instant or bread machine
- ½ tablespoon cinnamon
- 3 tablespoon white sugar
- 1 ½ cup raisins
- Add ingredients to the bread pan in the following order: warm milk, butter, salt, brown sugar, bread flour and yeast (for Cuisinart machines). *If you have a different brand, check the instructions for the correct order to add ingredients.
- Select the basic/white bread setting if baking in the machine or the dough setting if baking in the oven. Select the 1.5 pound loaf option and your preferred crust color. Make sure the mix-in button has been selected (or add the raisins to the mix-in drawer if your machine has this). Watch the dough during the first 10 minutes of kneading. If the ingredients are too crumbly add more warm milk 1 tablespoon at a time. If the dough is too wet, add more bread flour 1 tablespoon at a time until a smooth and sticky ball forms.
- When the mix-in signal chimes, add the white sugar, cinnamon and raisins to the bread pan. While the mix-ins are being kneaded into the dough, add another tablespoon of warm milk. This will help the sugar, raisins and cinnamon stick to the dough, while also hydrating the dough more to make it soft and light.
- Machine-Baking: At the end of the last kneading cycle, remove the kneading paddle. This is optional and can also be done once the bread cools. Once the bake cycle is complete, remove the pan from the bread maker immediately using oven mitts. Let cool for at least 10 minutes, then carefully remove the cinnamon bread from the pan by holding it on it's side and running a knife between the pan and the bread. Transfer to a wire rack and cool completely before slicing.
- Oven-Baking: Once the dough cycle is complete, remove the dough ball from the bread pan. Punch the dough down a few times and form into a ball or rectangle. Set on a parchment-lined baking sheet (or inside a loaf pan) and cover with a heavy towel. Let rise in a warm place until doubled in size, about 45-60 minutes. Brush the top of the dough gently with egg, egg white, or milk (this creates a golden and crispy crust). Bake at 350° Fahrenheit for 40-45 minutes, until a digital thermometer inserted into the center of the bread reaches 200° Fahrenheit. Remove from the oven and let cool completely on a wire rack before slicing.
I just made the bread last week and LOVED it! Can you please share the old recipe that included the egg?!
Of course! It was:
3/4 cup warm milk
3 tbsp butter
1 tsp salt
1/2 tbsp brown sugar
2 cups bread flour
1 1/2 tsp yeast
1 tbsp cinnamon
2 tbsp white sugar
1 cup raisins
The ingredients should go in as listed, with the the cinnamon, white sugar and raisins being added as a mix-in.
Thank you for this bread machine recipe, because of the recipe I took out my bread machine which was sitting alone for quite some time. Bread turned out so well, can't wait to make it again!
I love baking my bread, and I must tell you this is the beast cinnamon swirl bread I have ever made. You nail it. Thank you so much for this perfect recipe!
Made this today and was so happy with the results! I doubled the recipe and set my bread machine to the dough setting. I added all ingredients in order minus the raisins. By end of cycle the lid was lifting up it rose so high! I then pulled the dough out and manually added the raisins and split the batch in 2 to make 2 loaves. It worked but I did waste a lot of raisins as they were harder to incorporate than I expected. Regardless, I’m happy with the results! Will make this again!
This turned out so great. I served it with whipped cinnamon butter for extra cinnamony goodness.
This bread is so good! I am obsessed with making this these, so THANK you for sharing this recipe 🙂
This is such a great recipe as we love cinnamon swirl bread from the store! I love how it's made with a bread machine too since we have one. Love this for breakfast or a snack!
Cinnamon and Raisins sounds like a good combination. This bread looks easy, soft and moist and perfect for Breakfast or any time snack too.
Gosh it's been years since I've used my bread machine. I need to bring it up from the basement soon to try this loaf. There's nothing like the aroma of fresh bread baking unless there's cinnamon involved!
my breadmaker has been on now for almost 1hr 20min & the dough has not risen much, i don't think...was not able to check temp. of the milk, maybe it wasn't hot enough..still has about 1 1/2 hrs to go so i hope it comes out how it is suppose to. have to wait & see.
It should rise in a little bit...and if your machine has a mix in chime, you will need to set it to go off. I hope this helps and that it turned out well!
I’m new to using my bread machine. Mine is an Elite Gourmet by Maxi Matic. This bread was so delicious. This is the fourth loaf I’ve ever made and it’s the best! Soft and fluffy, sweet with the raisins. I will be making this a lot!
I never saw any oven baking instructions on the recipe. Could you tell them to me? I looked several time. Thank you in advance. I look so forward to trying this recipe this weekend!
Hi Terri, I don't know why the oven baking instructions have disappeared. Sorry about that! To bake it in the oven, take the dough out of the machine before the last rise. Put the dough on a baking sheet and shape it how you'd like. Let it rise in a warm place, covered with a towel, for 60 minutes. Then bake at 350 degrees Fahrenheit for 30 minutes. Check for doneness by tapping on the top. It will sound hollow if done. If it doesn't sound hollow, bake for 5 more minutes and check again. You can also brush the top of the dough before baking it with a little milk to get it golden brown, but soft. Enjoy!
Hi I was just read your comment & I was hoping to help. 1. Does your bread machine have a heating element??? That might not be working. 2 don't ever worry about a thermometer use your fingers. I will put the tip of my finger in the milk when it's heating if u can put your finger in & its still cool keep going you want it to feel good like bath water. If u can't touch it at all its way to hot. 3. Make sure your yeast is still good. Also quick tip keep all of your yeast in the freezer it can stay good way past expiration date. I have yeast in my freezer for 2 years (I buy a lot at a time) it's still good like I just bought it. Kingarthurbreads.com say it could stay indefinitely in the freezer. Well I hope this helps happy baking
I’ve made this once for a 1 pound loaf and it was AMAZING. I just tried making it again for a 2 pound loaf, doubling the recipe and it overflowed out the top of machine (Cuisinart) any idea why this happened?
Oh no! It's hard to say because there are many factors that could make it rise too high (I have had this happen too!). There could have been too much yeast, not enough salt, or too much liquid. Heat and humidity also play a big role. If it was humid or your kitchen was hot, that could also have caused it. I would say to try again and alter the recipe to see which one of these it was, but one by one. If it was a humid day, wait for a day with low humidity. If you don't think weather was a factor, add a little less liquid (minus 1/4 cup), then less yeast (minus 1/4 tsp), and then less salt (minus 1/4 tsp). Let me know how it goes!
Great recipe but personally I’d add a bit more cinnamon. Bread was just the right texture and perfect on its own fresh out the machine. I’ll certainly be making this again! Thanks!!
I am glad you enjoyed it! You can certainly add as much cinnamon as you'd like. -Kristina
When I made this, the rainsins ended up in the bottom third of the loaf rather than evenly distributed. I also have a Cuisinart bread maker and I added the raisins at the 5-beep signal. I simply opened the lid and poured them in. What am I doing wrong?
You're not doing anything wrong. Sometimes it's just the machine. Mine has done this a few times, so to avoid it happening you can use a spatula to move them around and help them stick to the dough initially, which will then get them to distribute throughout the dough while it kneads. Did you add the sugar and cinnamon with the raisins?
We're we supposed to add the sugar and cinnamon with the raisins? I followed the order of ingredients and added the sugar and cinnamon earlier.
Does this mean it won't turn out right?
Hi Danette, the sugar and cinnamon go into the bread pan with the other ingredients, as the recipe states. It should turn out right for you! Let me know how it tastes :).
I made this bread a week ago.. Mine came out very dense. Like a bagel lol I followed the directions. I have a 1.5lb black and decker machine
Oh no! There are a few reasons why a great bread recipe can turn out dense- even when your follow the recipe exactly! If the room was too cool or too warm, it could cause dense bread. One of the biggest reasons I find though, is that the salt and yeast accidentally came into contact. Not many people realize that when adding your ingredients, the yeast and salt cannot interact, even if just a little. When adding the yeast, make a little hole in the flour and put the yeast in there to prevent this. Did you use bread flour? Subbing with all purpose will slightly change the density too.
I just baked the bread. It turns out very soft and fragrant!
Maybe next, I’ll make it into cinnamon rolls.
Thanks for the recipe!
Cinnamon rolls sound awesome! Thanks for the feedback 🙂
Hi there...been eyeing this recipe for some time and will try this weekend. Your recipe states active or instant dry yeast but I have yeast for the bread machine, do I use a little less or more? Also, you indicated you use the Cuisinart Bread Machine, which model do you use? We tried making a fruit-nut bread a few weeks ago and when added at the prompting time, everything sank to the bottom. When we tried it again, we put at the beginning and everything was evenly spread. Do you encounter this issue?
Hi Darrin- There is essentially no difference between instant yeast, active dry or bread machine yeast when using a bread maker. Bread machine yeast is basically the same as instant yeast, but is given a different name due to branding. It is a specially formulated instant yeast that's made to rise twice as fast. It can be used in this recipe in the same amount, no need to increase or decrease. I currently have a CBK-200 and I have not had a problem with the mix-ins sinking to the bottom. Sometimes, if it seems they aren't all incorporating and I am too worried to be patient and find out, I will aid them in sticking to the batter with a spatula. If you think the cinnamon raisin sugar mix will sink to the bottom, add them last before beginning the cycle. And if you'd like your bread on the sweeter side, double the sugar (as I've had my sweet tooth readers suggest). I would love to hear how your bread turns out!
We had the bread this morning with butter and bacon. This was by far one of the best raisin breads we ever had. Although there was no swirl of a cinnamon it was more like raisin explosion! Will certainly make this again and look at your other bread recipes.
That's great! I'm glad you enjoyed it. You should take a look at the bacon pull apart bread (not for the bread machine, but if you love bacon this is awesome). I'll be adding a cheddar jalapeno bread soon, too. I look forward to hearing about what else you try.
I'm going to try this recipe it seems great will let you know.
This recepie is good, and also thanks for including oven bake directions later on. While the bread Machine does great with the mixing, the pan size on my makes rather akward shaped bread. So being able to use the Machine to make the dough, and the oven to cook it, lets me make more traditional size bread. Which then works in the toaster.
I'm glad you found it helpful and enjoyed the bread! I also find the shape of the bread pan not suitable for all occasions.
Do I need to make any adjustments to this recipe if I live at high altitude?
As a starting point, use 2 eggs to keep the bread from becoming dry. Because the recipe already uses bread flour, I think you are okay without adding any extra. And if you're baking it in the oven rather than the bread machine, increase the temperature about 15 degrees and reduce time- check it 10 minutes early. Bread will sound hollow when tapped if it's done. If not finished, check every 2 minutes after. Let me know how that works!
After a year of learning to make bread without a machine, I have decided I don't have a natural flair for it! But still wanting to make my own bread so I invested in a machine. OMG...... why did I not do that earlier?? This recipe was so easy and we loved it!
What a lovely cinnamon bread. I bet it tastes so delicious. I love that you used butter in this recipe. I must give this a try. Can't wait!
I love raisin bread, it’s so yummy and homely. Thank you for sharing your recipe, I can’t wait to try it!
I've been eyeing to get a new machine especially now that we're home most of the time and this will be my first recipe to make!
Yum! This bread looks so good, and I love that you can make it in the bread machine.
There is nothing quite like the smell of fresh baked bread, and this cinnamon bread totally takes the cake! Thanks so much for sharing the recipe!
We just had this for breakfast and it's super yummy!
We are total carb addicts here and there is nothing better than cinnamon bread. I don't have a bread machine anymore but will just bake it in the oven.
Absolutely delicious - smells and tastes amazing!
Has anyone tried making this in a part of the world where ounces aren't used, please?
I can convert it to grams but sometimes a straight conversion doesn't quite work as it should.....
Thanks in advance.
This is the PERFECT recipe for my daughter! She loves raisins and cinnamon! I must bake this for her next weekend immediately!
This recipe turned out great! I used a tbsp of cinnamon and the 1.5 lb setting on my bread machine, since I don’t have a 1 lb setting. I didn’t add raisins since I have no luck with them, my machine just chews them up. I’m looking forward to trying cheese bread with the same ratios and ingredients. I presume you would use grated cheddar cheese, but any recommendations on how much?
Hi Heather, I am so glad you liked it! I love cheese bread too, and use grated/shredded cheese to make pepperoni bread, sun dried tomato bread, and cranberry brie bread. I use 1 cup of shredded cheese and 1/4 cup of parmesan per 2 1/2 cups of bread flour. Sometimes I put more cheese on top about 15 minutes before the bread is done baking. If you search the site, you'll find these bread recipes. If you just want the cheese bread without the pepperoni/cranberry/tomatoes, you can eliminate them and keep the rest of the recipe the same. Let me know how your bread turns out. Happy baking!
Thanks Kristina! So I can use the same recipe as the cinnamon swirl and add the cheese instead of the cinnamon mixture at the beeps?
Yes- but I wouldn't use brown sugar. I'd replace it with white sugar.
This turned out fantastic! Next time I will up the flavour quotient and use better cheese, but it was amazing how great this recipe is. For other folks out there, I’m using an older Regal Kitchen Pro bread machine, I doubt they make them anymore, so I’m sure when I upgrade my machine this will be even better. Thanks so much Kristina for a great and reliable recipe! They are so hard to find online these days.
That's great!! I am so glad this recipe is working for you and you're able to use it's base for other breads. Thank you for the kind feedback...I hope others are enjoying it as much as you! My advice, if you didn't do so already, is to shred a block rather than use pre-shredded.
What if you machine doesn’t beep at the end of cycles? I have an hour and 30 min dough cycle, suggestions on when to add?
Hey Ashley! In that case, it is best to consult the manual for your brand and see when it says to add mix-ins. I can't really speak for it without knowing which brand you have. If you don't have a manual, let me know what machine you have and I will try to find out for you.
I really appreciate this recipe! There are so many good bread recipes out there but not a whole lot of recipes using a bread machine. This is perfect!
This bread looks really delicious. I will definitely give your recipe a try. Cinnamon swirl sounds quite nice!
Yum! I can't wait to make this!
Oh my goodness! I feel like I can smell the cinnamon off of these photos! Terrific recipe a d I can’t wait to try it!
This looks so delicious! I think I'm going to need a bread maker for christmas!
This was so good. I might add a little extra cinnamon next time.
I'm so glad you liked it! Let me know how it turns out with more cinnamon. Enjoy!!
This looks delicious! We are a bread eating family and our daughter loves to help with baking. Perfect combination! Your pictures and directions are super helpful! 🙂
Hi Marie. You should be able to switch with gluten free flour on a 1:1 ratio. Enjoy!
This bread is so so so good!! I always plan to freeze the leftovers, but we never have any!! Next time I need to make 2 loaves!
Amazing! Forget the store bought stuff. This right here is where it’s at! Easy and healthy snack!
I left a five star review a few weeks ago after I had made this bread, and now I wish I could have left a six star review. I have taken Kristina's flour, sugar, milk, egg, salt and yeast measurements and I have found those ratios to be PERFECT to make many varations of bread. I have used that base to make anything from white bread to cheese bread and any other breads that I wanted to create! Just interchange the sugar with white, light brown, dark brown or whatever you want. The same goes for the fat. Just use butter, shortening, canola oil, olive oil, or again, whatever you want. I also found out that you can use buttermilk. Just use her measurements. The breads I have made so far have turned out perfect. Soft, tender, flavorful and with a beautiful rise. I have not needed to add any additional flour or liquids! I have actually written those ratios down and posted them inside my pantry. Kudos Kristina!
This is great Janice! And so sweet of you to come back and let me know. Thank you! I'm glad you've been able to make so many more delicious breads with the ratios in this one. Keep on baking!
Usually I never comment on blogs but this is great!
I just had to try this recipe! It hasn't been out of bread maker an hour yet and it is over half eaten! Phenomenal! The house smells of autumn. Living in the north Georgia mountains, I added a diced red apple to the dough when I added the cinnamon swirl ingredients and it couldn't have turned out better. Thank you for such a wonderful bread maker recipe and please keep them coming!
Wow, that sounds delicious! I may need to make this again this weekend, with some of our fresh orchard apples. Thanks for the idea, and I am glad it's not lasting long 🙂
Mine came out with zero swirls? Added cinnamon mixture at the right moment. The loaf just turned out to be cinnamon flavored bread. This recipe may only apply to certain machines
Sorry to hear there were no swirls! It could be the bread maker (I use a Cuisinart), but it's more likely because you don't remove the bread and roll the cinnamon swirl mixture into it with this recipe. Since we are letting the bread machine take care of the all the mixing, the cinnamon swirl mixture does get incorporated more into the dough than by hand recipes. However, it should still partially stick together in "swirls". If you prefer it with more swirls, use the dough function. Then remove the dough, punch it down a few times, roll it out and add the cinnamon swirl. Then roll the dough back into a log shape and let it rise for 10 minutes. Bake it about 35-45 minutes at 350 degrees. If you want to walk through these instructions in more detail, I'd be happy to!
Can you substitute Unbleached all purpose flour for the bread flour?
Yes, you absolutely can! Use a 1:1 ratio when subbing with all purpose flour. Bread flour just has a little more protein than all purpose flour, which helps to release the gluten in breads and doughs. This means that if you use all purpose flour the end result will be a little less chewy, but it will still be good!
Thanks for the recipe! I made it today substituting raisin with walnuts. It came looking exactly like yours and the taste is delicious !
Thanks, Sylvia! Raisins in this bread sounds fantastic. I'm glad you've enjoyed it!
This looks delicious! I've been looking for a cinnamon bread that could be done completely in the machine without having to take out and roll and swirl by hand. My only question is, my bread maker doesn't have a 1lb option, just 1.5 or 2, will this work with the 1.5 or do I need to make any adjustments?
Great question, and I have not yet made a 1.5 or 2 pound loaf with this recipe. You should not have to adjust the ingredients, although you can easily double them to make a 2 pound loaf. If not, try using the 1.5lb option keeping the ingredient proportions the same, but make sure that the bread only bakes for 3 hours and 20 minutes. With a bigger loaf size, your machine might program it to cook for longer. Let me know how it turns out!
Can you use apples in this recipe
Sure I think that would work! A few of my readers have used the same dough recipe but changed the mix ins and said it came out really good. Let me know how it turns out!