The most delicious homemade cinnamon raisin bread baked to perfection in a hot dutch oven! It has a doughy inside with sweet raisins and cinnamon, and a crunchy outer crust.
There is nothing quite like homemade bread. Especially this perfectly sweet cinnamon raisin bread. It has a light and crunchy crust, with a doughy inside, and it’s of course studded with perfectly sweet raisins. We love toasting this bread with butter or our recommended cinnamon honey butter for complete perfection!
For this recipe, all you’ll need is 1-bowl for mixing, a dutch oven pot, and a little over 30 minutes for the bread to bake. It’s EASY, so so tasty, and freezer-friendly.
Braided Cinnamon Raisin Bread, Raisin Bread
We recommend a 6 Qt dutch oven pot for this recipe because it creates high & stable temperatures that are ideal for bread making. We love Lodge cast iron because they are quality cast iron and affordable! We use it with bread making, soups, popcorn, and so much more.
You can make this bread in a Kitchen Aid electric mixer (with bread attachment) or use a rubber spatula/wooden spoon and a large bowl to stir ingredients together.
Active dry yeast: You’ll need to take different steps when baking bread with different yeasts. If you have active dry yeast on hand, you will need to activate it in water before adding flour (this step is included in the instructions).
Vegan 1hr No Knead Cinnamon Raisin Bread
Instant yeast: If you have instant yeast, you can skip dissolving it in water and stir it into your dry ingredients before adding water. Instant yeast has super small granules compared to active dry yeast so it does not need to be activated in water first.
If you love this cinnamon bread, you might also be a fan of our cranberry walnut bread! Equally as delicious and just as easy to make.
If you tried this Cinnamon Raisin Bread Recipe recipe or any other recipe, don’t forget to rate the recipe and let me know what you think. I love hearing from you! You can also follow me on PINTEREST, INSTAGRAM, and FACEBOOK for more crave-worthy content.
Cinnamon Raisin Sourdough Bread
The most delicious homemade cinnamon raisin bread! It has a doughy inside with sweet raisins and cinnamon, and a crunchy outer crust. Serve toasted with butter for absolute perfection!
Bethany Kramer is the cook and photographer behind A Simple Palate. She found a deep love for food and nutrition after learning to cook from her mom at eight years old. Since then she’s been developing and sharing recipes from her own kitchen that are bold in flavor and nourishing to the body!This No-Knead Cinnamon Raisin Bread is delicious! Baked in a dutch oven, this rustically simple loaf of bread has swirls of cinnamon and studded with raisins.
Whenever we go out to breakfast I order cinnamon raisin bread toasted with butter, along with with my two eggs over medium, hash browns and bacon. Swirls of cinnamon and plump raisins, it’s the perfect sweet with my savory. And I particularly like that I can make it in the comfort of my own kitchen.
Cinnamon Raisin No Knead Bread
It takes very little prep however, it does take planning. Basically I prep one morning and bake the next. It’s really just that simple.
In a large mixing bowl, measure and add in 3 cups bread flour, 2 tablespoons sugar, 1-1/2 teaspoons kosher salt and 1/2 teaspoon active dry yeast.
Whisk to combine, before pouring in 3/4 cup warm milk and 3/4 cup warm water. Earlier, I added both to a small saucepan and heated until warm to the touch, not boiling.
Cinnamon Raisin Bread Recipe
Cover the bowl tightly with plastic wrap and let it sit on your counter for 18 to 24 hours. No more mixing, stirring and definitely no kneading until tomorrow.
Place a round dutch oven on the bottom rack of your oven and preheat your oven to 425°. Set a timer for 20 minutes.
The cinnamon raisin bread dough will be super sticky. Sprinkle with 2 tablespoons of bread flour and using a spatula, work your way around the sides and underneath of the dough.
Easy Dutch Oven Cinnamon Raisin Bread
Using pot holders, take the pot from oven and remove the lid. Carefully place the shaped loaf into the pot and replace the lid, again using the pot holders.
When the 30 minutes are up, remove the lid (using pot holders!) and continue baking for an additional 10 to 12 minutes or until golden brown.
Enjoy! And if you give this No-Knead Cinnamon Raisin Bread recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Cinnamon Raisin Dutch Oven No Knead Bread
Serving: 1 slice , Calories: 156 kcal , Carbohydrates: 32 g , Protein: 5 g , Fat: 1 g , Saturated Fat: 1 g , Polyunsaturated Fat: 1 g , Monounsaturated Fat: 1 g , Cholesterol: 2 mg , Sodium: 301 mg , Potassium: 124 mg , Fiber: 2 g , Sugar: 3 g , Vitamin A: 26 IU , Vitamin C: 1 mg , Calcium: 27 mg , Iron: 1 mgThere’s something really soothing and satisfying about freshly baked bread. Even more so when you bake that bread yourself! Dutch Oven Cinnamon Raisin Bread is the tastiest – and easiest! – bread you’ll ever make. It’s a good thing too, because you’ll want to make this bread again and again!
If I had to make an educated guess, I would say that I spend about eight to ten hours a week scrolling through the many images on Pinterest. It is, and has been, a source of much entertainment and inspiration for me over the past five years. In fact, it’s where I first saw a recipe for bread baked like this, so I had to share my version with you. My Dutch Oven Cinnamon Raisin Bread has been a very popular blog post this past year.
Dutch Oven Cinnamon Raisin Bread was born because of my need to scroll on a daily basis. I’ve seen so many bread recipes that require no bread-making skills, but none so easy as this!
Dutch Oven Rosemary Raisin Bread Recipe
The internet, Pinterest included, is a great source of information, but sometimes, that information is false and misleading, especially when it comes to the world of online recipes! I have fallen victim to online recipes claiming the best results on several occasions. None of us can escape it, not even a food blogger!
But, unlike those mishaps, Dutch Oven Cinnamon Raisin Bread will not be one of them! I absolutely have to give full credit to the beautiful and talented Chrissie over at The Busy Baker for this recipe. Even though I made just two or three adjustments, the mastermind behind the recipe is hers alone. Thank you, Chrissie!
When I saw the pictures of her bread, I knew I had to make it. I’ve made so many of Chrissie’s recipes over the past two years, and they have never disappointed me. That is why I knew the sorcery behind a no-knead, Dutch oven bread recipe would work if she was recommending it.
Dutch Oven Whole Wheat Cinnamon Raisin Bread
The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.
In most baking recipes, you’ll see just the word raisins. The most common raisins that can be found in North America and either light in colour or dark in colour. Sometimes, they might be called Golden Raisins orSultana Raisins. I like all kinds of raisins, but I know some people who don’t like them at all. You can use golden raisins, Thompson, sultana, etc. Use what you have on hand. Otherwise, you can leave them out completely.
In terms of the ground spices, if you do not have all of them on hand, you can purchase a jar of pumpkin spice blend instead. It has all of those spices and usually nutmeg and allspice too. Honestly, it will not make a whole lot of difference. If you’re like me, you always have pumpkin spice blend on hand! I make a large batch early in the fall and use it all up by the end of December.Here’s the recipe I use to make my own at home.
Cinnamon Raisin Walnut Bread
You must use lukewarm water. What that means is that the water is neither hot or cold. Try to get the water as close to 110 degrees F as possible. If you do not have a thermometer, try this. Run warm tap water on your wrist. It should feel slightly warmer than your body temperature, but not hot. If you have ever drawn a bath for a baby, you will be familiar with lukewarm water!
Bread requires patience, but this one not so much. Yes, there is a 12 hour delay, but don’t worry. You won’t spend 12 hours waiting for your bread to rise, you’ll be either asleep, at work, or binging on Netflix. (I was sleeping!)
The proofing does require a full 12 hours. Do not try to cut the time short or you’ll end up with a flat, dense bread that just does not taste good. Wait it out, make the bread when you know you’ll have time – the crusty exterior, with that fluffy, moist center is so worth it!
Cinnamon Raisin Dutch Oven Bread
The raisins
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