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Easy whole wheat cinnamon raisin bread

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This easy whole wheat cinnamon raisin bread recipe requires no yeast, no kneading, no bread machine. It’s lightened up, soft and so delicious!This easy whole wheat cinnamon raisin bread recipe requires no yeast, no kneading, no bread machine. It’s lightened up, naturally sweetened, soft and so delicious! #cinnamonraisin #baking #breads #breakfast

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.

Easy whole wheat cinnamon raisin bread - great for breakfast or brunch!

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 easy whole wheat cinnamon raisin bread recipe requires no yeast, no kneading, no bread machine. It’s lightened up, naturally sweetened, soft and so delicious!

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. 🙌

Bread batter in a large blue bowl with a spoon

Baked bread in a loaf pan

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.)

Easy whole wheat cinnamon raisin bread - great for breakfast or brunch!

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.

Easy whole wheat cinnamon raisin bread - great for breakfast or brunch!

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

Yield: 1 loaf

Easy whole wheat cinnamon raisin bread

This easy whole wheat cinnamon raisin bread recipe requires no yeast, no kneading, no bread machine. It’s lightened up, naturally sweetened, soft and so delicious!

An easy no-yeast, no-kneading whole wheat cinnamon raisin bread recipe!

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 1 1/2 cups white whole wheat flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup unsweetened applesauce
  • 1/3 cup honey
  • 1/3 cup unsalted butter, melted
  • 1 teaspoon vanilla
  • 1 cup raisins

Instructions

  1. Preheat oven to 325. Grease a 9x5 bread pan and set aside.
  2. Combine flour, cinnamon, baking soda, baking powder and salt in a large bowl and stir well.
  3. Make a well in the center and add the eggs, applesauce, honey, butter and vanilla. Stir the dry ingredients together a bit, then mix into the flour mixture until everything is well combined. Don’t overmix.
  4. Fold in the raisins.
  5. Pour the batter into the bread pan and smooth the top.
  6. Bake at 325 for 40-50 minutes, until a toothpick inserted in the center comes out clean and the top is golden brown. (Mine takes 45 minutes, but ovens can vary.)
  7. Let cool in the pan for 5-10 minutes, then invert onto a cooling rack and let cool completely before storing.

Notes

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.)

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
© Kathryn
Cuisine: American / Category: Breakfast & Brunch
This easy whole wheat cinnamon raisin bread recipe requires no yeast, no kneading, no bread machine. It’s lightened up, naturally sweetened, soft and so delicious! #cinnamonraisin #baking #breads #breakfast

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Comments

  2. 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

    Reply

    • 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!

      Reply

  10. 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.

    Reply

    • 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!

      Reply

      • 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!

        Reply

  11. 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?

    Reply

    • 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!

      Reply

    • 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!

      Reply

  13. 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.

    Reply

    • 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!

      Reply

  14. 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!

    Reply

  15. 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!

    Reply

  17. 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.

    Reply

  18. 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!

    Reply

    • 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!

      Reply

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