Shannon’s Great Raisin Bread

My youngest daughter makes a wonderful raisin bread in her bread machine.  It’s moist, sweet, slightly spicy – really good.  I don’t own a bread machine, so this is my version that is made with fast rising yeast and an electric mixer.  This is so good fresh and warm from the oven, and a real treat when toasted and buttered.   We also like it in thin slices in a sandwich made with Shannon’s Curry Chicken Salad.

For Shannon’s bread machine recipe, click here.


  • Servings: One 9-inch loaf
  • Print

  • 2 to 3 cups all-purpose flour, divided
  • 3/4 tsp. salt
  • 1/3 cup quick oatmeal
  • 2 Tblsp. light brown sugar
  • 1/2 tsp. cinnamon
  • 1 pkg or 2 tsp. Fleischmann’s Rapid Rise yeast (Quick-Rise in Canada)
  • 7 oz. water, heated to 130 degrees F
  • 2 Tblsp. honey
  • 1-1/2 Tblsp. butter, melted
  • 1 cup raisins
  • 1 tsp. butter for top of loaf after baking

Greased 9-inch loaf pan

In the large bowl of an electric mixer, place 1 cup flour, salt, oatmeal, brown sugar, cinnamon, and yeast.  Beat to blend dry ingredients.

Add 130 degree F water, honey, and melted butter.

With paddle beater, mix on medium speed for 3 minutes.

Remove paddle beater and insert dough hook.  Continue to beat for 6-1/2 minutes, adding flour a little at a time.   You may not have to use all of the flour – the dough should be smooth and elastic after 6-1/2 minutes.

Remove bowl from mixer and working in the bowl, add raisins ¼ cup at a time and knead to mix the raisins into the dough.

Place dough in an oiled bowl, turn dough once and cover with a napkin or tea towel.  Let rise for 45 minutes in a warm place that is free of drafts (I put mine on top of my microwave which sets under a cabinet).

After 45 minutes, punch down dough (press your knuckles into the dough to deflate it) and lay it on a lightly floured surface.  Roll the dough and form into a loaf.  Turn over and pinch the edges to seal – I also pushed in any raisins on the bottom of the dough to keep them from sticking to the pan.  Place loaf in greased 9×9 inch loaf pan.  Cover and let rise for another 45 minutes.

Preheat oven to 350 degrees F.

Bake loaf for approximately 40 to 45 minutes until bread is golden brown and has a hollow sound when tapped.  Cover with a piece of foil if top is browning too fast.  Remove bread from pan immediately, brush with butter, cover with a napkin or a tea towel and let cool on a wire rack.

Yield:  One 9-inch loaf

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Lillian Applegate Westfelt was a mother of 4, grandmother of 6, and great-grandmother of 3. She was an 86-year-old widow living in a nice little bungalow with her oldest daughter and a beagle-dachsund named Addie. She passed away in November, 2018.

8 thoughts on “Shannon’s Great Raisin Bread”

  1. That looks great – but I wonder, how would it be with cranberries instead? You just read my post about the raisins so I have to come clean! : ) P.S. – your jadite coffe cup and plate are fabulous!!

    1. I think it would be wonderful with craisins. I did just read the post about your family and raisins.

      Love my jadite. I had a fair collection of my own and then my daughter moved back home and brought hers, so now I have a full and complete set including serving pieces. Lillian

  2. That sounds so good, especially with chicken salad. I need to get a bread machine because I hate kneading bread.

  3. I used to work raisins into at least one loaf nearly every time I made bread. I haven’t done so in awhile. This is a good prompt to fix this treat for us to enjoy at breakfast time.

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