Place the raisins in a small bowl and add hot water to cover. Allow them to stand for 10 minutes, drain, and set aside.
Combine all of the ingredients in your bread machine according to the manufacturer’s instructions. Program the machine for the sweet and light settings and start the machine.
When the machine beeps for "add-ins" add the raisins. You may need to use a rubber spatula to help them incorporate into the dough. Not all machines handle this part really well. Some raisins will be left on the bottom of the pan if you don't help them out.
When the baking cycle ends, remove the bread from the pan and allow it to cool on a rack before slicing.
Note: you can, of course, prepare the dough by hand and bake it in a traditional loaf pan in the oven at 350, for 30 to 50 minutes, or until golden brown and hollow-sounding when knocked on the bottom. I haven't baked it this way, so I'm not absolutely positive on the baking time.Nutritional values are approximate and are based on 12 slices (makes one loaf). Store in airtight container promptly and use within 4 days.