Vicki, we recommend adding about 2 tablespoons of cinnamon and about 3/4 cup of raisins to this bread...but, there's no need to reinvent the wheel! We have a Cinnamon Raisin Bread recipe that has already been adjusted to take into account the addition of the cinnamon and raisins. You can view that recipe here: http://bit.ly/1GcVC7y It calls for all purpose flour, but if you wanted to use whole wheat flour instead you certainly could. This flour requires a bit more liquid to become fully hydrated, so you should add about 1 tablespoon of extra water for every cup of water you use. Either way, you are bound to have cinnamon-raisin deliciousness coming out of your oven soon! Happy baking! --Kye@KAF

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