Easy whole wheat cinnamon raisin bread

Prep Time 15 minutes Cook Time 45 minutes Total Time 1 hour
Serves 12     adjust servings

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


  • 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


  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.

Recipe Notes

The bread will keep on the counter for 3 days, in the fridge for a week or in the freezer for up to 3 months.
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.

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