1 lb Bread Machine Cinnamon Raisin Bread

This 1 lb bread machine cinnamon raisin bread recipe is very easy to make and creates a delicious bread for your morning toast. What makes my recipe even better is the use of the golden raisins. Golden raisins taste so much better than semi dried out regular raisins!

Recipe Sections

1. Ingredients
2. Instructions
3. Helpful Tips

This 1 lb bread machine cinnamon raisin bread recipe works best with small compact bread machines (such as the Briskind Compact Bread Maker or Zojirushi Mini Breadmaker). In general, 1 lb bread machine recipes do NOT work well in large bread machines that have 2 lb or greater loaf capacities. See my tips section below for more information.

1 lb bread machine loaves are great for singles, small families and anyone who doesn’t want a lot of leftover bread.

Golden Raisins About To Be Mixed Into Dough

Ingredients

• 3/4 Cup – Milk (warm) – 173 milliliters
• 2 Tablespoons – Unsalted Butter (softened) – 29 grams
• 2 Cups – Bread Flour – 240 grams
• 2 Tablespoons – Light Brown Sugar (packed) – 26 grams
• 3/4 Teaspoon – Ground Cinnamon – 2.3 grams – If your family prefers a stronger cinnamon flavor, you should use 1 1/2 teaspoons.
• 3/4 Teaspoon – Salt – 4.5 grams
• 3/4 Teaspoon – Bread Machine Yeast (Instant Yeast) – 2.7 grams – Not active dry yeast
• 1/2 Cup – Golden Raisins – 70 grams – I prefer to use golden raisins because they are juicier than regular raisins. However, it you don’t have golden raisins, regular raisins are okay too!

Servings – Roughly 9 slices

Equipment Needed – Measuring cup & spoons, silicone spatula, oven mitts, cooling rack and a bread machine.

1 lb Bread Machine Cinnamon Raisin Bread Cooling Down

Instructions

• Bread Machine Settings – 1 pound loaf, light color crust and “basic/white” bread setting
• Unplug the bread machine and remove the bread pan from the bread machine. This prevents any ingredients added to the bread pan from accidentally spilling into the bread machine.
• Pour the milk into the bread pan and then add the other ingredients (except the golden raisins). Place the bread machine yeast in last and the yeast should not touch the liquid or salt (until the bread machine is turned on and the ingredients start to be mixed together). FYI – Do not place the salt where you plan to add the yeast. I like to make a small “pocket” in the middle of the flour to hold the yeast (so it is away from the liquid & salt).
• Place the bread pan back into the bread machine and plug in the bread machine.
• Enter the correct settings into the bread machine (1 pound, light color crust and basic/white bread) and press the start button.
• After the bread machine has finished its FIRST kneading cycle (and before it has started the second kneading cycle), add the golden raisins to the bread pan. FYI – I usually add the raisins about 10-12 minutes after I press the start button (when the first rest period on my machine has begun). Of course, you should always follow the manufacturer’s instructions (on when to add dried fruit) for YOUR specific bread machine.
• When the bread machine has finished baking the bread, unplug the bread machine.
• Lift the bread pan out of the bread machine. Wear oven mitts.
• Remove the bread from the bread pan and place the bread on a cooling rack. Wear oven mitts.
• Let the bread cool down for 1 or 2 hours before slicing.
• Please read the tips section below for extra information on how to make this recipe successfully and to avoid common bread machine problems.

If you liked this recipe, please leave a comment below & give us a 5 star rating. Jump to comment section

📌 Save this recipe – Bookmark or pin it

Love bread machine recipes? Then subscribe to my email newsletter

Helpful Tips

• The tips below are designed to help bread machine “novices” and those who haven’t touched their bread machine in years.
• Click on this “print recipe” link if you want to print out this recipe. It includes all of the recipe’s ingredients and instructions. However, the recipe print function does not include our tips section. Please read the tips section in order to avoid common recipe problems.
• FYI – The bread machine cinnamon raisin bread recipe on this page is a smaller 1 lb version of my popular Bread Machine Cinnamon Raisin Bread Bread recipe (which is focused on 1.5 & 2 lb loaves).
• This recipe is part of Bread Dad’s series on easy 1 lb Bread Machine Recipes such as super soft white bread, banana bread and sourdough bread.

• As I stated at the top of the page, this 1 lb bread machine bread recipe is ONLY for small compact bread machines.
• 1 lb bread machine recipes generally do NOT work well in larger machines with 2 lb loaf capacities, especially if the machines have 2 paddles or a wide horizontal bread pan. However, some visitors have success making 1 lb recipes in a 2 lb “compact” bread machine with a vertical-oriented bread pan (a pan with a square bottom that mainly pushes the bread upwards versus a pan with a wide rectangular bottom)
• FYI – I have added a page to Bread Dad with Bread Machine Pan Sizes for a number of popular bread machines. This should help you to determine if your machine is best suited for Bread Dad’s 1 lb, 1.5 lb or 2 lb recipes.

• In my opinion, golden raisins taste better than regular raisins. Why? Because they are juicier! I find that regular raisins can often be semi dried out.
• What are golden raisins? Golden raisins (also known as sultanas) are dried seedless green grapes. They are usually pale yellow in color versus much darker “regular” raisins. They are also juicier than regular raisins (as they have a different drying process versus regular raisins). Regular raisins are usually sun dried (which can occasionally over dry the raisins). In contrast, golden raisins are dried in large dehydrators at controlled temperatures (which leads to lower “dryness” problems – because there is less variation in a controlled environment).
• Since golden raisins are usually juicier than regular raisins, you do not need to soak them, etc. Just pour them straight from the package into your measuring cup.

• Optional – If you don’t have any golden raisins, you can use regular raisins, dried cranberries, dried blueberries, etc. However, I much prefer sweet delicious golden raisins to regular raisins (which can be too dried out for me).
• Optional – To create a little variety, I often like to make this bread with 50% golden raisins and 50% dried cranberries. This generates a nice mix of sweet & tart fruit when making bread machine raisin bread.
• Optional – Some people also like to add chopped nuts (e.g. chopped walnuts) to their 1 lb bread machine cinnamon raisin bread. Replace 1/2 of the raisins with chopped walnuts or chopped pecans.
• Optional – If you like your cinnamon bread to be extra “cinnamony”, you should double the ground cinnamon in the recipe.
• Visitors – How do you like to improve your cinnamon raisin bread? Do you add extra fruit (e.g. dried cranberries) or nuts? Do you add additional spices (beyond just cinnamon)? Please post your cinnamon raisin bread ideas in the comment section below.

• Do NOT use cold milk. The main problem with using regular milk is that people tend to use cold refrigerated milk and this can slow the yeast growth. Try to use warm milk (or instant powdered milk mixed into warm water). However, you should also be aware that the milk should not be too hot because very hot milk can kill the yeast. Ideally the liquid temperature should be around 100-110 F.
• Optional – If your family can’t drink dairy milk, you can replace it with plain soy milk, oat milk, etc. You can also use water but I think that milk provides this cinnamon raisin bread machine recipe with a slightly richer flavor.
• Optional – If you want to make an even softer bread, you can use buttermilk (rather than regular milk) to make this recipe. The acidity of buttermilk “tenderizes” the bread. However, buttermilk can be harder to find & more expensive than regular milk. Many people buy powdered buttermilk for better long-term storage.
• Optional – If you want to add some fiber to this bread, you can replace 1/4 of the bread flour with whole wheat flour. So instead of the 2 cups of bread flour (as called for in my recipe), you would use 1 1/2 cups of bread flour and 1/2 cup of whole wheat flour).

• Add the raisins after the first mixing/kneading cycle during the “rest” period before the start of your bread machine’s second mixing/kneading cycle. FYI – On my Hamilton Beach machine, the first rest period starts around 10 minutes after I have pressed the start button.
• The second mixing cycle will slowly mix the raisins into the dough. It might take a little while. Be patient!
• Do not add the raisins too early or they will be chopped into small bits by the machine’s various mixing & kneading cycles.
• Do not add the raisins too late or they will not be mixed into the dough properly.
• For safety reasons, when adding the raisins, you should not put your hands inside a bread machine. Moreover, you should always wear oven mitts when dealing with a bread machine because the interior can get quite hot.
• Moreover, ALWAYS follow the manufacturer’s instructions for your specific bread machine on how and when to safely add ingredients such as raisins once a bread machine is turned on.
• FYI – Some bread machines come with an automatic fruit & nut dispenser and this unit adds the fruit/nuts at the right time for those specific machines. Other bread machines will beep when it is time to add fruit or nuts. Check your bread machine manual for further details.

• Use FRESH ingredients when making this cinnamon raisin bread machine recipe. Ingredients that have been sitting in the pantry for months can become stale or pick up weird smells & flavors.
• Try to keep your ingredients (e.g. flour) in airtight food containers in order to extend their shelf life. Airtight containers protect ingredients from moisture (in the air), pests, dust, etc.
• Old flour (when not stored in an airtight container) can absorb a lot of moisture from the air. This extra moisture throws off recipes and can lead to bread collapses, etc.
• Optional – If you don’t have any bread flour, you can use all purpose flour. However, the bread will be a little shorter & denser. Bread flour helps to create an airer bread. Use bread flour for the best results.

• This recipe will NOT work with gluten free flour. Gluten free flour differs significantly versus flours with gluten and requires you to use recipes specifically designed for the use of gluten free flour. If you use gluten free flour in this recipe, you are likely to have a baking disaster.
• This recipe uses bread machine yeast (or instant yeast) and NOT active dry yeast.
• Bread machine yeast and instant yeast are not the same as active dry yeast. Bread machine yeast and instant yeast are added directly to the recipe’s ingredients. In contrast, active dry yeast must be pre-activated in water/milk before being added to a recipe’s ingredients. Moreover, it can take 10-15 minutes for active dry yeast to activate (much longer than bread machine yeast and instant yeast). If you try to use active dry yeast for this recipe, it is less likely to work properly (as the recipe instructions & leavening time is based on the use of bread machine yeast/instant yeast). Examples of yeast that can be used for this recipe include Fleischmann’s Bread Machine Yeast, Fleischmann’s Instant Yeast, Saf Instant Yeast, Red Star Instant Yeast, etc.
• If you haven’t used your bread machine or bread maker in a long time, please buy some NEW bread machine yeast before making your bread. Old yeast can die or lose its potency and this will lead to bread that does not rise properly. Bread machine yeast may not be viable if it has been sitting in your pantry for years. Generally, bread machine yeast lasts for only 3-4 months after you have opened the bottle. However, if the yeast is exposed to air & moisture (e.g. the bottle not sealed tight) or exposed to higher temperatures, the yeast will expire even more quickly. Once you have opened the bottle that contains the bread machine yeast, the yeast will last longer if you store the bottle in the refrigerator or freezer. Just make sure the bottle is sealed tight.

• To make my 1 lb bread machine recipes, I own & use a Briskind Compact Bread Maker Machine. In case you are interested, another popular (but more expensive) bread machine focused on making 1 lb loaves is the Zojirushi BB-HAC10 Mini Breadmaker.
• In case you are looking at getting a bread machine to make 1 lb recipes, here are some of the benefits of a small compact bread machine; 1 lb loaves are perfect for single people or people who don’t want a ton of bread, a compact machine takes up less space in the kitchen (so more convenient for an apartment versus buying a giant bread machine), it uses less energy than a large bread machine, it creates smaller sandwich slices (sometimes, in my opinion, the slices from 2 lb loaves are too large – especially for kids), etc.
• The disadvantages of a small compact bread machine; small bread pan capacity (so you can’t make a larger loaf if you have guests coming over), not many online recipes are focused on 1 lb loaves, sometimes 1 lb loaves have more uneven crusts (vs bread made with larger horizontal bread pans), etc.
• Visitors – What compact bread machine did you use to make this 1 lb bread machine recipe (such as Briskind Compact Bread Maker or Zojirushi Mini Breadmaker)? Please post your machine & any compact bread machine tips in the comment section below.

• Some bakers like to make a little dent (pocket) in the flour in order to hold the yeast in place (looks sort of like a crater in the top of a volcano). This prevents the yeast from mixing with the other ingredients until the bread machine is turned on. Of course, you should not place the salt in this yeast “crater” or it could kill the yeast.
• I would recommend NOT reducing the salt in this recipe. You generally want to keep the salt-to-yeast ratio at a 1:1 basis in most bread recipes (1:1 based on teaspoons to teaspoons and NOT grams to grams). The salt moderates the growth of the yeast. If you cut the salt (and disrupt this 1:1 ratio), the yeast will grow faster than expected. In turn, this leads to more bread collapses (because the yeast rises too high and then craters in the middle) and/or results in “slack” less manageable dough. In addition, less salt will impact the flavor and browning of the bread.
• Make sure to level off the ingredients in your measuring spoons & cups. No “mountains” of ingredients in your spoons & cups!! If you add too much of an ingredient, you can have a baking problem. FYI – I like to level the ingredients in my measuring spoons & cups with the back of a butter knife.

• If you find the raisins mainly on the bottom of your bread versus being mixed into the bread, it is probably because you used too much flour (or didn’t add enough liquid). The dough was probably too dry and the raisins were unable to be “pressed” into the dough during the mixing & kneading. Or you added the raisins too late in the mixing & kneading process and there wasn’t enough time for the machine to properly mix/knead the raisins into the dough.
• If your bread comes out too dense, it is likely due to one of the following reasons; You are using old or stale yeast, using cold refrigerator temperature milk (which slows yeast growth), baking in a cold winter temperature kitchen (yeast likes kitchen temps of 75-80 degree F), using all purpose flour or whole wheat flour (versus bread flour as called for in the recipe), placing salt on top of or next to the yeast (salt kills yeast so it must be placed away from the yeast in the bread pan), etc. For more reasons, you should visit Bread Dad’s Why Is My Bread Machine Bread So Dense? page.
• Having trouble with bread collapses & misshapen bread tops? Make sure to read Bread Dad’s article on Bread Machine Bread Collapses. It has reasons and solutions to potential bread collapses.
• For information on other possible bread machine errors, please visit my Common Bread Machine Mistakes page.
• Allow the bread to cool for at least 1 to 2 hours before slicing. If you slice the bread before it cools completely can led to a gummy interior (as you compress the hot soft interior), increased dryness (because steam/moisture escapes from the hot exposed interior), crushed & squashed loaves (as the crust hasn’t hardened yet), etc.

• If you have a problem with a “basic” bread machine recipe, please make sure that you are following the recipe exactly (e.g. using the correct bread machine settings), using the correct amount of an ingredient (e.g. don’t eyeball the measurements versus using a measurement cup or accidentally add a tablespoon when a teaspoon is called for), using the correct ingredients (e.g. bread machine yeast versus regular yeast or bread flour versus all purpose flour), etc. Please don’t “wing” things with recipes.
• If you start substituting ingredients (e.g. different types of flour), you are experimenting and should not expect similar results to the recipe shown above. Experimenting can be fun. However, you should expect some successes but more potential disappointments when you start to experiment with recipes. For example, if you substitute whole wheat flour for bread flour, you will probably experience a problem (as whole wheat flour doesn’t rise nearly as well as bread flour). Moreover, whole wheat flour has a totally different flavor.

• You can also use this homemade bread to make one of Bread Dad’s delicious & toasty Panini Recipes.
• My recipes are based on US ingredient measurements (e.g. US cups & tablespoons). However, as a courtesy to our European visitors, I have also included some very ROUGH European equivalents (e.g. grams & milliliters). Since I rarely use European measurements when baking, please let me know in the comment section below if any of the European ingredient measurements need to be changed (e.g. for XYZ ingredient, milliliters are more commonly used versus the grams information listed in the recipe).
• Always wear oven mitts/gloves when dealing with a bread machine. The bread pan and the rest of the bread machine can get very hot during the baking process. This means that the bread pan and bread machine is likely to be very hot when you attempt to remove a baked good from the bread machine and/or bread pan.
• For more easy bread ideas, please visit Bread Dad’s sections on Bread Machine Recipes and Homemade Bread Recipes.

If you liked this recipe, please leave a comment & 5 star rating below. Jump to comment section

Plan to make this again? 📌Pin it or save it for later

Want More Recipes? Try These Next

1. Bread Machine Recipes – 90+ recipes for banana bread, sourdough bread, pizza dough, cinnamon raisin bread, etc.
2. Bread Recipes – French bread, buttermilk bread, bagels, Italian bread, etc.
3. Banana Bread Recipes – 60+ recipes for chocolate chip banana bread, banana nut bread, eggless banana bread, etc.
4. Quick Bread Recipes – Recipes using baking soda such as pumpkin bread, cranberry bread, etc.

🥖Want to make your bread even better? 1. Explore bread machines that I own & use 2. Essential tools that make baking easier

Reference Sources

1. Wikipedia, Bread Machine
2. Wikipedia, Cinnamon
3. Wikipedia, Raisin
4. Wikipedia, Raisin Bread

Related Recipes

1. 1 lb Bread Machine Banana Bread
2. 1 lb Bread Machine Oatmeal Bread
3. 1 lb Bread Machine Sourdough Bread
4. 1 lb Bread Machine White Bread
5. 1 lb Bread Machine Whole Wheat Bread
6. Bread Machine Cinnamon Raisin Bread – 1.5 & 2 lb recipes

Please leave a comment & recipe rating in the comment box below. Thanks!