This easy whole wheat cinnamon raisin bread recipe requires no yeast, no kneading, no bread machine. It’s lightened up, soft and so delicious!
Cinnamon raisin bread just speaks family to me.
I guess it started with my Dad, who loves cinnamon raisin bagels, cinnamon raisin bagel chips, cinnamon raisin English muffins – you name it.
Cinnamon raisin bread, too, but he prefers it toasted so it gets a little crispy. He spreads it with butter while still warm, so it melts right into the bread (or bagel or muffin) and crunches on into it.
And so it happened one day that I saw cinnamon raisin bagels in the grocery store, while pushing my little ones around aisle by aisle, that I became nostalgic and wanted to share that with them.
One look at the ingredient list though, and, well, didn’t buy anything that day.
I did find a brand of cinnamon raisin bread at Trader Joe’s that was whole wheat and not half bad. We tried it out that weekend.
I topped it with peanut butter for the kids and they gobbled it up, taking after their Pops (as they call my Dad).
The loaf was super sturdy, which was great for storing it, but it always made me think it was a bit stale.
So of course I came up with my own homemade recipe. You know me. 😉
I’ve also shared with you whole wheat peanut butter banana bread, whole grain banana applesauce bread and banana bread baked oatmeal, other breakfast and snack favorites in our house!
And today’s cinnamon raisin bread is whole wheat, naturally sweetened and full of real food ingredients.
And oh wow, what a difference from store-bought! No hard bread here, no indestructible loaves that can sit around for ages.
This whole wheat cinnamon raisin bread is unbelievably soft and moist. It melts in your mouth and just floods you with warm, comforting flavors.
I now make this bread almost every 2 weeks. My kids inhale at least half of a loaf each Sunday for their breakfast. (Still topped with peanut butter of course!)
I freeze and save the other half of the loaf for the next weekend – unless my husband and I devour it that same day – and so I’m quickly back to making more.
So now I’ve started doubling the recipe to make two loaves at once. 🙌
Now, I’ve got some notes and substitutions coming up for this recipe. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on whole wheat cinnamon raisin bread:
- I’m lazy so I use one bowl to make this bread. If you make a well in the center of the flour mixture and stir together the wet ingredients there before mixing them with the dry mixture, you’ll be fine.
- I use white whole wheat flour for my baking. You could also use whole wheat flour or all-purpose flour — or a combination — if you prefer.
- This bread has a lot of raisins. Raisins running throughout it. No bites without raisins. You can reduce the amount of raisins to 3/4 cup if you’d prefer.
- Be sure to break up the raisins as you measure and add them – you don’t want huge clumps of raisins stuck together in your bread.
Want to make a vegan cinnamon raisin bread? Totally do-able with this recipe.
How to make vegan cinnamon raisin bread:
– Substitute flax eggs for the eggs in this recipe.
– Use agave nectar or maple syrup in place of honey as the sweetener.
– Use a vegan butter, melted coconut oil or canola oil in place of the butter for this recipe. (You can also substitute applesauce for some of the butter/oil if you prefer.)
Other tips on homemade cinnamon raisin bread from our family:
* My children highly recommend you top this with peanut butter for an extra hearty breakfast. (Plus then you’ve got carbs, protein and fruit all in one to start the day strong!)
* I highly recommend you double the recipe so you can make two loaves at once. Freeze the extra (see below for details) or give the extra loaf to a friend or neighbor!
Storage tips on whole wheat cinnamon raisin bread:
This bread will keep, wrapped, at room temperature for 4-5 days.
You can also freeze this bread! Wrap it first in plastic wrap and then in aluminum foil. (This helps protect it from freezer burn.) Write the recipe name and the date on the aluminum foil with a sharpie marker and pop it in the freezer.
The bread will keep in the freezer for up to 6 months. (Just move it to the fridge to defrost overnight – breakfast is ready to go!)
Also, I like freezing half loafs, instead of a full extra loaf, so I can just defrost what we need.
If you’ve ever been intimidated by homemade bread, this is a great starter recipe.
Quick breads like this that don’t use yeast, don’t need kneading and don’t require a bread machine will show you how simple it is.
And it’s light years beyond what you can buy at the store in terms of taste. 👌
I’m gonna have to toast some up and take it to my Dad 😉
Happy weekend to all of you, and I hope it includes some of this whole wheat cinnamon raisin bread. You know it’s what we’ll be having Sunday morning!
Enjoy!
XO,
Kathryn
An easy no-yeast, no-kneading whole wheat cinnamon raisin bread recipe! I use white whole wheat flour for baking. You could use regular whole wheat or all-purpose flour - or a combination - if you prefer. The bread will keep on the counter for 3-5 days, in the fridge for a week or in the freezer for up to 5-6 months. (Wrap it in plastic wrap and aluminum foil to prevent freezer burn. Defrost in the fridge overnight and it'll be ready to use.) This bread has a lot of raisins. You can reduce the amount of raisins to 3/4 cup if you’d prefer. Be sure to break up the raisins as you measure and add them - you don’t want huge clumps of raisins stuck together in your bread. My kids love this served with a smear of peanut butter on top. I love doubling the recipe and keeping the extra in the freezer for an easy breakfast another day. (You can freeze half-loaves so you only need to take out how much you plan to eat.)Easy whole wheat cinnamon raisin bread
Ingredients
Instructions
Notes
Nutrition Information:
Yield:
12 Serving Size:
1 slice
Amount Per Serving: Calories: 185Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 44mgSodium: 218mgCarbohydrates: 31gFiber: 3gSugar: 17gProtein: 4g
Rebecca @ Strength and Sunshine says
Cinnamon raisin is just so comforting! Always a top choice of mine in any form! Bagels, bread, muffins, PEANUT BUTTER 😉
Kathryn says
Yes, yes, yes! Thanks Rebecca!
Dawn @ Girl Heart Food says
Cinnamon raisin bread is awesome and I love your version with no yeast and no kneading! It practically makes itself, lol 😀 I love bread fresh out of the oven with butter….you really can’t beat it! Hubby would love peanut butter too.
Funny how your kiddos called your dad ‘pops’. I call my grandfather ‘pop’ and grandmother ‘nan’.
Pinning this recipe and making soon. Have a lovely weekend! xoxo
Kathryn says
You’re right – it does take care of itself! I’m just here to mix it 😉 Ha, my mom is “Nanna” – very similar! XO
rachel @ atheltic avocado says
This bread would be EPIC in french toast! I can already taste the deliciousness now! Pinned 🙂
Kathryn says
Oh YES! I gotta try that – maybe next weekend for a special treat 😉
Laura says
This cinnamon raisin bread looks so delicious! I love the way delicious loaves like this make my house smell!
Kathryn says
Yes! That’s half the fun – having it perfume the entire house with the delicious smell 😉
anne says
I love cinnamon Raisin Bread, I’m going to try this soon!
Kathryn says
You’ve got to – homemade is super delicious!
Natasha @ Salt & Lavender says
Mmm raisin bread brings me back to my childhood! I love how easy your recipe is. Sharing!
Kathryn says
Right? Such good memories! Thanks Natasha!
anna @ annamayeveryday says
This looks delicious, I know I would love it. Definitely going to make this very soon!
Kathryn says
Thanks Anna! I hope you try it – it’s a favorite here!
Neha says
Hi, please could you recommend a substitute for eggs. Thanks.
Kathryn says
Hi Neha! You could use a store-bought egg substitute (like Egg Beaters) or you can make a “flax egg” which is 1 tablespoon of ground flax seeds and 3 tablespoons of water to replace 1 egg. Hope that helps!
Karen Tanner says
Could you use regular whole wheat flour in this ? I can not find white whole wheat flour here in N.S.
Kathryn says
Hi Karen! Yes, you can substitute regular whole wheat flour in a 1:1 ratio here. Hope you enjoy it! 😊
Helen says
This sounds great. Would it work if you put the mixture into muffin pans and made individual muffins? Presumably cooking time would reduce.
Kathryn says
Hi Helen! I make bread into muffins and muffins into bread all the time and while I haven’t done it with this recipe, it should work fine. The baking time will likely be somewhere around 20 minutes, you’ll just need to keep an eye on them. Would love to hear how they turn out!
Helen says
Been making these as muffins, worked out great. Cooking time is approx. 25 mins in my oven. Also added a tbsp of unsweetened cacao powder as I had some to use up, and a sprinkling of walnuts on top. My husband loves them as an afternoon snack!
Kathryn says
I’m so happy to hear you and your husband enjoy them Helen! Love the sound of those additions too! 😋
KD says
This recipe had good flavor and was very soft, but I had a hard time getting it to cut without falling apart. I let it cool overnight, and when I cut it this morning I had to cut fairly large slices to keep it from falling into pieces. Do you refrigerate yours before cutting?
Kathryn says
Hi there! I’m not sure why it came out so crumbly… mine always comes out and slices as cleanly as in the photos. I let it cool in the pan for a few minutes then turn it out onto a wire rack (or just some wax paper) to cool completely and then it’s fine. I don’t refrigerate it (until after it’s sat out for a few days, if I’m trying to keep some extra on hand) and I’m surprised that didn’t help with the texture cause that was a good idea to try! Sometimes too much flour can cause bread to go crumbly, as can overmixing the bread, if you think that could have possibly been the issue. Otherwise, you could try again and see if it sets up better the second time. I hope that helps!
Amelya says
Any substitute for the apple sauce? I really want to try this tonight.
Kathryn says
Hi there! The applesauce acts as part sweetener, part fat substitute and part liquid so you’d need to compensate for those things. I think you should be able to substitute a combination of additional melted butter (or oil) and mashed banana for the applesauce (equalling 1 cup) or butter/oil, canned pumpkin and a bit of extra honey (to balance the sweetness). Would love to hear if you try it!
Amelya says
I’ll let you know. Thanks for the rapid response!
Meri says
Excellent recipe! I doubled, which made a loaf and about 8 muffins. A few changes…I didn’t have enough applesauce so — since I doubled and needed 2 cups total– I used about 1/2 cup applesauce, 1/2 cup pumpkin puree, 4T butter and enough plain yogurt to equal 1 cup. Also used 1/4 cup sugar together with 1/4 cup honey. I was short on raisins so chopped up some dates. The texture was great, sweetness was perfect! Thank you for sharing.
Kathryn says
Oh I’m so happy you loved this Meri! I just made a double batch last weekend myself. 😊 And great notes on the substitutions – that’s really helpful, thanks for sharing!
Melissa says
I substituted a small apple, diced, for the raisins and added 1/2 cup pecans. Also didn’t have a bread pan so I used a 8×8 glass dish. Baked for 40 min. It came out tasting like my mom’s old fashioned fresh apple cake. Love having a healthier version of that. Thanks for sharing the recipe!
Kathryn says
So happy you enjoyed it! And yum – I’ll have to try making it that way!
Kate says
WOW! I was absolutely blown away! This not only is the healthiest cinnamon raisin bread I’ve had, it’s also the BEST. This is going to be one of those recipes that gets passed down from generation to generation. Thank YOU!
Kathryn says
Aww, I am SO happy to hear that you loved it!! Thanks so much for taking the time to comment and let me know – made my day! 😊
Vicky says
Thanks for this recipe. I made my first bread ever, the other day and it came out great!
Kathryn says
Yay, I’m so happy you loved it Vicky! And congrats on making your first bread – that’s great! Thanks for sharing! 😊
Dhani says
I halved the recipe and made 5 muffins as a trial. One of the best muffins I have ever made! Soft and spongy and best of all healthy! I made the following substitutions: used Meringue Powder mixed with water to replace the eggs and added 1 tsp of apple cider vinegar. Next time i will try replacing the honey with Stevia Sweet Drops for lower calories.
Thank you for a wonderful recipe.
Kathryn Doherty says
I’m so happy to hear you enjoyed this recipe! Thanks so much for sharing! 😊
Cynthia Peeples says
DELICIOUS!!!
I tried this recipe twice. First time I sub’d pumpkin puree for applesauce and used whole wheat flour. It was decent, no complaints.
Second time I sub’d whole wheat flour, avacado oil, and maple syrup, and added vegan dark choc chips. OMG — to die for!!! I had to hide it so I wouldn’t devour the entire loaf in one sitting.
**Just a tip, I always steep raisins in warm water (or rum) for 15-30 minutes to plump them up for baking.
It is delicious cake bread heaven. And I love that it is all clean ingredients. Can’t beat it!
Buying more ingredients tonight to make multiple loaves for freezing. And now sifting through your other recipes.
WELL DONE!
Kathryn Doherty says
I’m so happy to hear you love this Cynthia! And thanks for the substitution notes – very helpful! 😊
Auj says
Hi, can I substitute vegetable oil for the applesauce? If so, how much would i use?
Kathryn Doherty says
Yes, you can! Normally it’s a 1:1 substitution but a full cup of oil seems like a lot so you could try doing 3/4 cup of oil (canola or vegetable) in place of the applesauce. Would love to hear how it turns out!
Poppy says
This is an amazing recipe! Thank you so very much for sharing it 😁
Shandy says
Can you substitute applesauce ?
Kathryn Doherty says
Do you mean you want to substitute something else for the applesauce called for in the recipe? I have not tested it without the applesauce, but you could try to replace it with a combination of milk and oil. I’d say 1/2 cup milk and maybe 1/4 cup canola oil. I hope that helps and would love to hear if you try it!