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Cinnamon Raisin Bread II
November 01, 2010

This is a fantastic cinnamon raisin bread recipe. I've had my breadmaker for a few years now and after using it a few times, I put it away because the bread it made was always too dry. Canadian all purpose flour is much different from US all purpose so it wasn't the type of flour~ I finally figured out it was the amount. Anything over 3 cups for a 2lb loaf is too much! Anyway, this bread turned out to be moist and delicious! It wasn't too moist, it turned out like the SunMaid Raisin Bread I buy from the grocery at $4.99 a loaf. So...sorry SunMaid, I no longer need you anymore. The only things I did differently with this recipe was added an extra tsp of cinnamon and soaked my raisins for about half an hour before adding them to the cycle. Everyone LOVED this bread and I make it weekly now. Our favorite way of eating it is to slice a very thick piece, (we have a wide-slice toaster) cutting the piece in half and popping it into the toaster. YUM! Thank you for this recipe, it's the best cinnamon raisin one I've found :)

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