This No knead cinnamon raisin bread is loaded with juicy raisins and sweet cinnamon flavour. It has a crispy crust and a soft and moist interior and it is really easy to make.
This cinnamon raisin bread looks and tastes like it came from a fancy bakery but actually takes very little effort to make. Studded with lots of raisins, I used 2 different kinds in this bread.
This is a great bread recipe for beginners. All you need are a few basic pantry ingredients and a Duch oven pot. This no knead cinnamon raisin bread recipe is that easy. Just stir together the dough with a wooden spoon, requires only 10 minutes of prep time. No special bread baking skills or equipment is needed.
Another of my favourite no knead bread is this Mulitseed No Knead Dutch Oven Bread or this Easy Dutch Oven Cranberry Walnut Bread.
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Ingredients
Making this No knead cinnamon raisin bread is really easy, all you need are a few basic ingredients.
For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.
- Luke warm water, You want the water warm, but not hot or it will kill the yeast. Around 40C or 110F is a good temperature. Just a little warmer then the average body temperature. If it feels hot to the touch, let it cool down a little first before adding the yeast.
- Active dry yeast, make sure it is fresh and that it gets to activate with the water and sugar first.
- Brown sugar, adds a hint of sweetness and helps activate the yeast.
- Bread flour, use a good quality flour that is fresh. I prefer to weigh the flour when I am making bread for the most accurate amount.
- Cinnamon, gives this bread loaf it signature flavor.
- Salt, bread needs salt for flavor, regular table salt works great.
- Raisins, any kind of raisins can be used, or a mix of different kinds. A great way to use up leftover raisins.
See recipe card for quantities.
Instructions
Cinnamon raisin no knead bread is really easy to make, just stir the dough together and follow along with the step-by-step photos below.
For the full instructions see the recipe card at the bottom.
In a mixing bowl, add the finger warm water, brown sugar and yeast.
Let it sit for 10 minutes.
Then stir in the flour, cinnamon and salt with a spoon.
The dough will be loose and sticky. Add the raisins and gently stir them in.
Cover with a kitchen towel and let it rise for about an hour.
The dough should be double in size, like this.
Scrape out the dough unto a well floured pice of parchment paper. Gently fold the outer edges of the dough to the center to form a ball.
Gently lift the bread with the parchment paper and place in the preheated Duch oven. Cover with the lid and bake.
When the bread is done, take it out of the Duch oven. Let the bread cool down for about 30 minutes before you slice it.
Hint: Make sure the Duch oven is really hot before baking the bread. This will give it a great crust. Try to avoid too many raisins on top of the bread, they can easily burn. You can poke them down a little.
Substitutions and Variations
- No duch oven pot? – You can still bake this bread, if you have a cast iron skillet, use that by preheating it the same way. You can use a cast iron pan and then cover the bread with an oven safe pyrex bowl, enamel, or ceramic bowl.
- Nuts – Feel free to add in some roughly chopped nuts like walnuts or pecans to your bread.
- Raisins – Feel free to use your favourite kind of raisin, or a mix or different varieties. They can also be replaces with other dried fruit or berries.
Equipment
This cinnamon raisin bread is baked in a Duch oven or also called a cast iron pan for the best result.
Storage
This No knead cinnamon raisin bread is best eaten the same day like all breads. But it will keep for up to 4 days stored in an airtight container or plastic bag. I like to slice any leftovers before storing and then pop them in the toaster.
This bread also freezes well. Use a freezer friendly plastic bag, seal well and freeze for for up to 3 months. Let the bread defrost in room temperature before serving.
Top tip
Make sure the yeast is fresh and to use Luke warm water for the best result when baking bread. I also recommend a digital scale to weigh the ingredients more precise. This will ensure a great loaf of cinnamon raisin bread.
FAQ
The duck over or cast iron pot creates a hard crust on this cinnamon raisin bread. But if you don’t have one, no worries, you can still bake this bread. You can use a cast iron pan and then cover the bread with an oven safe pyrex bowl, enamel, or ceramic bowl. Or just bake it in a preheated cast iron pan and throw a big glass of water in the bottom of the oven (not on the bread) right before closing closing the door. This will create steam with will help create a nice crust.
More bread recipes to try:
More cinnamon recipes:
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This No knead cinnamon raisin bread is loaded with juicy raisins and sweet cinnamon flavour. It has a crispy crust and a soft and moist interior and it is really easy to make.
- 1 ½ cups (340g) Luke warm water
- 2 ¼ teaspoon (7g) active dry yeast
- 2 tablespoon brown sugar
- 3 ½ cups (450g) bread flour (or all purpose flour) and more for dusting
- 1 tablespoon cinnamon
- 1 teaspoon salt
- 1 ¼ cup raisins of your choice
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In a mixing bowl, add the finger warm water, brown sugar and yeast. Let it sit for 10 minutes. Then stir in the flour, cinnamon and salt with a spoon. The dough will be loose and sticky. Add the raisins and gently stir them in. Cover with a kitchen towel and let it rise for about an hour.
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After an hour, turn on your oven to 230 C (450F). Place a Dutch oven with the lid in the oven to heat for about 30 minutes.
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Scrape out the dough unto a well floured pice of parchment paper. The dough will still be sticky so sprinkle with flour so it wont stick to your fingers.
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Gently fold the outer edges of the dough to the center to form a ball. Flip it around and cover with a kitchen towel and let rise for 30 minutes, until the Dutch oven in hot.
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Carefully take out the Dutch oven, it will be very hot! Remove the lid and gently lift the bread with the parchment paper and place inside. Cover with the lid and bake for about 30-35 minutes. Then remove the lid and bake for 5-10 more minutes. Be carful so the top doesn't burn. All ovens are different, so check after 5 minutes. This is to give the bread some color and crispy crust.
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Let the bread cool down for about 30 minutes before you slice it. Best eaten fresh baked, but keeps for about 2 days. Slice and freeze the leftovers so you can enjoy for longer.
Chris
First time using my dutch oven to make any no knead bread and this recipe didn’t disappoint! I make all of the bread that we eat and my kitchen-aide does all of the work. No work involved in this. One cup of raisins was enough for me but otherwise followed recipe as written. I will make again and maybe give as gifts 😉
Helena
Thanks for sharing Chris, so glad you enjoyed the bread!
Ciana
I love this recipe. It’s so easy to make and it’s so delicious. My family loves it, and I’ve made it quite a bit.
Helena
Im so glad to hear your family loves it, thanks for sharing Ciana!
Ginger
Great bread recipe! Can it be made in a loaf pan? I like to toast the bread that’s not eaten right away and the rounded end pieces won’t fit in my toaster. Thanks.
Helena
Hi Ginger, I personally haven’t tried it in a loaf pan. The dutch oven gives it a nice crust. If you try it, I would recommend throwing some water at the bottom of the oven right before closing the door. The steam will help with the crust. Please let me know if you give it a try!
Jen
I put my bread in toaster all the time. Just cut to fit and enjoy! 😉
Michele
Great recipe!! Came together easily and doesn’t take long to rise and cook. I made it twice and it was perfect both times. A slice is delicious toasted for breakfast! Thank you !
Helena
Happy to hear Michele!
Joanne
That was the best loaf of bread I’ve ever made in my entire life. Thank you for the recipe and great instructions.
Helena
Thanks so much for sharing Joanne, so glad you enjoyed this bread as much as I do!
Nadia
I made it in a loaf pan because that is our preference for toast. I used a 9 × 5 pan and therefore didn’t Preheat like you would a Dutch Oven. I just shaped and proofed in the pan and then used another loaf pan as a lid. My oven seems to run hotter so I baked at the 450 for 15 min and then reduced to 400 for the remainder. Just waiting for it to cool, to slice. Looks and smells great.
Meggan
Will AP flour yield an ok loaf or should I wait until I can get bread flour?
Helena
Yes, you can use all purpose flour instead of bread flour. Hope you enjoyed the bread!
Cathy
This bread is awesome! We added pecans and it was delicious. The only thing would change is to add a little more cinnamon. Super easy to make too.
Helena
Happy to hear Cathy, thank you for sharing!