Desserts
This apple raisin bread machine recipe transforms simple ingredients into a fragrant, spiced loaf with minimal effort. The bread machine handles all the hard work—kneading, rising, and baking—while you focus on the warm, cinnamon-kissed aroma that fills your kitchen.
Perfect for breakfast or dessert, this recipe delivers a tender crumb studded with juicy raisins and a hint of apple sweetness that stays fresh for days.
The secret to success lies in the right balance of ingredients: ripe apples for natural sweetness, golden raisins for chewy texture, and warm spices like cinnamon and nutmeg that elevate every bite.
With just 30 minutes of prep time and a 3- to 3.5-hour bread machine cycle, you’ll end up with a loaf that’s soft, slightly sticky, and impossible to resist. The bread machine’s automatic functions ensure consistent results every time, even if you’re a beginner.
What makes this recipe stand out is its versatility—serve it warm with butter, toast it for breakfast, or slice it for a cozy dessert. The crust turns a beautiful golden brown, while the interior remains moist and flavorful.
Wrap the cooled loaf in foil to keep it fresh for up to 5 days, or freeze slices for quick breakfasts later in the week.
Whether you’re baking for a family gathering or treating yourself to a homemade indulgence, this apple raisin bread machine recipe delivers restaurant-quality results with zero fuss. Let’s get started—your kitchen will smell like autumn in no time.
Ingredients for apple raisin bread machine
Twelve simple ingredients transform into a fragrant, spiced loaf with minimal effort in your bread machine.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 4 cups | Unbleached preferred for better texture |
| Granulated Sugar 🍚 | ½ cup | White or light brown preferred |
| Unsalted Butter 🧈 | ½ cup | Softened to room temperature |
| Large Eggs 🥚 | 1 whole | Room temperature for best mixing |
| Milk 🥛 | 1 cup | Whole milk for richer flavor |
| Golden Raisins 🍇 | 1 cup | Plumped in warm water for 10 minutes |
| Apples 🍎 | 1 medium | Peeled and finely diced (about 1 cup) |
| Active Dry Yeast 🍞 | ¼ ounce | 1 packet (2¼ tsp) or 2¼ tsp |
| Ground Cinnamon 🌿 | 2 tsp | Freshly ground for best flavor |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated preferred |
| Salt 🧂 | 1 tsp | Diamond Crystal kosher salt |
| Vanilla Extract 🍯 | 1 tsp | Pure vanilla preferred |
The apples and raisins are the heart of this recipe—ripe but firm apples (like Honeycrisp or Fuji) ensure sweetness without excess moisture. Whole golden raisins from bulk bins at Whole Foods or Trader Joe's stay chewier than pre-packaged varieties. For the yeast, always check the expiration date—even if it's not expired, test it first by mixing with warm water and a pinch of sugar; if it bubbles within 10 minutes, it's active. The flour should be unbleached all-purpose for the perfect balance of structure and tenderness—bread flour will make this too dense.
No apples? Substitute with 1 cup of finely diced apple sauce, unsweetened, for moisture and flavor. Running short on raisins? Dried cranberries or chopped dates work well, though they'll alter the sweetness profile slightly. The butter must be softened—microwave for 40 seconds if it's too firm. For a dairy-free option, vegan butter or coconut oil works, though the texture may be slightly denser. The vanilla extract is non-negotiable—imitation vanilla lacks the depth of flavor, so invest in a good bottle if you bake often. If you're using a bread machine pan that's smaller than 2-liter, reduce the flour by ¼ cup to avoid overflow.
Store the loaf wrapped in foil at room temperature for 2-3 days to maintain freshness, or refrigerate for up to 5 days. For longer storage, slice and freeze portions on a parchment-lined tray before transferring to a bag—this prevents freezer burn and makes toasty slices ready in seconds. To revive slightly stale bread, wrap in a damp towel and microwave for 15 seconds. The raisins and apples will soften further over time, so plan to use the loaf within the first 3 days for optimal texture. This recipe also freezes beautifully before baking—prepare the dough, shape it, and freeze for up to 3 months before baking as directed.
Why You'll Love This Recipe
- No-Knead Magic: I swear by my bread machine for this one—dump the dough in, set the timer, and walk away. The butter and milk create a tender crumb that’s actually foolproof, even if I forget to measure the sugar perfectly.
- Sweet & Chewy Bite: That caramelized apple and plump raisin combo? It’s like dessert for breakfast. The granulated sugar melts into the butter just enough to make every slice taste like a hug.
- Breakfast or Snack: Honestly, this bread works for everything. Toast it for a quick breakfast, pack slices for lunch, or serve it warm with butter for a cozy afternoon treat. My kids beg for it at 3 PM.
- Budget-Friendly Staple: Flour, sugar, and butter are pantry basics, and this recipe stretches to feed a family for days. I make two loaves on Sunday—one lasts the week, and the other freezes perfectly for lazy mornings.
Step-by-step instructions for apple raisin bread machine recipe
Let the bread machine do the work while you focus on perfecting the spiced dough.
Prepare the Fruit and Yeast
Begin by prepping the golden raisins and apples. Place the 1 cup of golden raisins in a small bowl and cover with warm water for 10 minutes. This plumping step ensures they distribute evenly throughout the dough and add moisture. Drain any excess water before adding them to the machine.
While the raisins soak, peel and finely dice the 1 medium apple into small, even pieces—about 1 cup total. The smaller the dice, the more evenly they'll distribute. In a separate small bowl, combine the 0.25 ounce active dry yeast with ¼ cup of the 1 cup milk and let it sit for 5 minutes until foamy. This activates the yeast and ensures proper rising in the bread machine cycle.
Mix Wet and Dry Ingredients in Bread Machine Pan
In the bread machine pan, combine the 4 cups all-purpose flour, 0.5 cup granulated sugar, 2 teaspoons ground cinnamon, 0.5 teaspoon ground nutmeg, and 1 teaspoon salt. Mix these dry ingredients together lightly with a spoon to distribute the spices evenly.
Add the 0.5 cup softened unsalted butter, 1 whole large egg, the remaining ¾ cup milk, the activated yeast mixture, 1 teaspoon vanilla extract, the drained golden raisins, and the diced apples to the dry ingredients. Use a rubber spatula to scrape down the sides of the pan and mix everything together until just combined—avoid overmixing, which develops gluten and can make the bread dense.
Select Bread Machine Settings
Choose the "Basic White Bread" setting on your bread machine. This setting typically includes a dough development cycle followed by a baking cycle. The machine will automatically knead the dough for the recommended time, usually around 10-15 minutes, until it's smooth and elastic.
Once the kneading cycle completes, the machine will automatically transition to baking. The dough should rise gradually in the pan, filling about ⅔ of the pan's capacity before the baking cycle begins. If your machine has a window, you'll see the dough rise and then begin to brown as it bakes.
Monitor and Finish Baking
Baking time typically ranges from 2 to 2½ hours, depending on your specific bread machine model. The bread is done when it reaches an internal temperature of 190°F and develops a deep golden brown crust with a hollow sound when tapped on the bottom. If the top browns too quickly, tent loosely with a piece of aluminum foil during the final 15 minutes of baking.
Remove the bread from the machine immediately after the cycle completes. Let it cool on a wire rack for at least 15 minutes before slicing. The internal temperature will continue to rise slightly during cooling, ensuring a fully baked interior. The bread should have a tender crumb with evenly distributed apple pieces and raisins, and a fragrant, spiced aroma.
Pro Tips For Making Apple Raisin Bread Machine
- SOAK THE RAISINS: Toss them in warm milk or apple juice for 10 minutes before adding to the dough—this plumps them up and keeps them moist instead of dry, rubbery bits. (Yes, even if you’re impatient like me, give them a breather.)
- MEASURE FLOUR RIGHT: Spoon it into the cup, then level with a knife—don’t scoop directly from the bag. Packed flour makes the dough dense, and this bread’s texture hinges on that light, airy crumb. I learned this the hard way with a brick-like loaf.
- USE ROOM-TEMP BUTTER: Let that butter sit out for 30 minutes before mixing—it blends smoother and creates a richer dough. Cold butter creates pockets of uneven texture, and this bread’s tenderness depends on it melting just right.
- CHECK DONENESS BY THUMP: Tap the bottom—it should sound hollow, not muffled. The internal temp should hit 190°F (205°F for extra safety). Overbaking turns it dry; underbaking leaves it gummy. Trust your ear, not just the timer.
Dietary considerations for this recipe
Gluten-Free Adaptation
For a gluten-free version, swap the all-purpose flour with a 1:1 gluten-free flour blend like Bob’s Red Mill or King Arthur Measure for Measure. Add 1 teaspoon of xanthan gum to mimic gluten’s structure.
Reduce the milk by ¼ cup—gluten-free doughs absorb less liquid. The texture will be denser but still delicious. 🥖
Dairy-Free Options
Replace the ½ cup butter with ½ cup coconut oil or vegan butter (like Miyoko’s). Use unsweetened almond milk or oat milk instead of whole milk—just add 1 tablespoon of flaxseed meal to the milk to thicken it slightly.
The bread will stay moist but may have a slightly denser crumb.
Lower-Sugar Swaps
Cut the sugar by ¼ cup and replace it with ¼ cup unsweetened applesauce or mashed banana. This reduces sugar content while keeping moisture. For extra sweetness, add 1 tablespoon of maple syrup to the wet ingredients. The raisins will still provide natural sweetness, balancing the flavor.
Nut-Free for Allergies
If nutmeg is a concern, omit it entirely—cinnamon alone still delivers warm spice. For extra richness, add ¼ cup of sunflower seed butter (like SunButter) to the wet ingredients. It mimics the fat content of butter while keeping the dough nut-free. Always check labels for cross-contamination warnings.
Vegan-Friendly Adjustments
Use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and vegan butter. Replace milk with unsweetened soy milk (it mimics dairy’s richness). The yeast will still activate, but the dough may rise slightly slower—extend the bread machine cycle by 15-20 minutes if needed. 🌱
Nutrition facts
Frequently asked questions
Can I use dried cranberries instead of golden raisins?
Yes, but adjust the sweetness! Dried cranberries are tart, so you’ll need to add 1-2 tablespoons extra sugar or honey to balance the flavor. For texture, soak them in warm water for 10 minutes just like the raisins. The bread will have a similar chewy bite but with a tangy twist.
Why did my bread machine cycle stop early?
Most bread machines stop when the internal temperature reaches 190°F or the dough stops rising. If yours stopped early, check if the dough didn’t rise enough—this could mean the yeast was old or the kitchen was too cold (below 75°F). Try activating the yeast separately in warm milk first next time to test its potency.
How do I keep the apples from making the bread too moist?
Use ripe but firm apples (like Honeycrisp) and dice them small—this helps distribute moisture evenly. Also, reduce the milk by 2 tablespoons if your kitchen is humid, or add 1 extra cup of flour to absorb excess liquid. Pat the diced apples dry with a paper towel before adding them to the dough.
Can I make this recipe without a bread machine?
Mix the dough as directed, then let it rise for 1-2 hours until doubled. Shape into a loaf, place in a greased 9x5-inch pan, and bake at 350°F for 50-60 minutes until golden. Tent with foil if the top browns too quickly. The texture will be slightly denser but still delicious.
What’s the best way to reheat stale apple raisin bread?
Wrap the bread in a damp towel and microwave for 10-15 seconds—this restores moisture without drying it out. For a crispier crust, toast slices in a toaster or under the broiler for 2-3 minutes. Avoid the oven unless you want to fully bake it again.