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My weekend baking habits changed completely when I found this no-knead cinnamon raisin bread. It cuts out all the tough work but still gives you amazing bakery-level bread. The mix of juicy raisins and toasty cinnamon makes a loaf that works for morning toast, afternoon snacks, or even sweet treats - and you'll only spend a few minutes actually working on it.
I began baking this bread when the pandemic made good bread hard to find. Now my family asks for it every week, and we've made our favorite weekend custom out of filling our house with those amazing cinnamon and fresh bread smells.
Ingredients
- All purpose flour: your main building block that gives the bread its perfect texture
- Salt: brings out all the flavors and helps control how the yeast works
- Active dry yeast: a tiny amount does all the work without needing to knead
- Ground cinnamon: grab the good stuff for the tastiest bread
- Raisins: these juicy sweet bits create delicious surprises throughout your bread
- Lukewarm water: wakes up the yeast and brings everything together
- Brown sugar: adds those lovely molasses hints and gentle sweetness
Step-by-Step Instructions
- Mix the Dry Ingredients:
- Stir flour, salt, yeast, cinnamon and raisins together in a big bowl until they're well mixed. This makes sure your finished bread has cinnamon flavor and raisins in every bite.
- Add Water and Form Dough:
- Pour warm water over everything and stir with a wooden spoon until all the flour gets wet. Your dough should look messy and a bit sticky, which is exactly right for this method.
- Long Rise Period:
- Cover your bowl with plastic wrap and let it sit at room temperature between 12 and 18 hours. This long waiting time works magic, building flavor and structure while you don't lift a finger.
- Preheat Dutch Oven:
- Turn your oven to 450°F with the cast iron pot inside. Getting the pot hot first makes the steam environment that gives you that amazing crust.
- Form Dough Ball With Sugar:
- Get flour all over your hands and counter, then dump out the dough. Sprinkle brown sugar on the flattened dough and fold it a few times to mix it in. Shape into a rough ball and put it on parchment paper.
- Bake Covered Then Uncovered:
- Lower the dough with its parchment into your hot Dutch oven and bake with the lid on for 30 minutes. Take the lid off and bake another 15 to 20 minutes until it's deep gold. The first part lets it rise with steam, while the second part makes it crispy.
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When I first took this bread out of the oven, I was shocked that I'd made something so gorgeous with such little effort. My daughter helps me make it now, and I treasure seeing her face light up when we open the Dutch oven lid to find our perfectly puffed loaf inside.
Storing Your Bread
Your cinnamon raisin bread will stay fresh for up to 4 days at room temperature if you keep it in a paper bag or bread box. Don't use plastic bags as they'll make your crispy crust go soft. Want it to last longer? Once it's cooled down completely, slice the whole loaf and freeze portions in freezer bags. You can toast slices straight from the freezer and they'll taste almost freshly baked.
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Making It Your Own
This bread tastes great as written, but you can try so many changes. Toss in some chopped walnuts or pecans for crunch and nutrients. Switch the raisins for dried cranberries or cherries if you want something more tart. For something extra special, mix some orange zest into your dough to add bright citrus flavors that go wonderfully with cinnamon. The basic steps stay the same no matter what extras you add.
Serving Suggestions
This bread makes any breakfast or brunch better. Cut thick slices while it's still a bit warm and spread some salted butter on top for an amazing simple treat. It turns into incredible French toast when soaked in a cinnamon egg mix. For a fancy dessert, toast a slice and top it with vanilla ice cream and some caramel drizzle. I often bring it out when friends come for coffee, and they always ask me how I made it.
Frequently Asked Questions
- → Do I need to knead the dough?
Nope, no kneading! Just stir everything and leave the dough to rest 12-18 hours to get the right texture and taste.
- → Can I swap active dry yeast for instant?
Absolutely, instant yeast works just the same. No changes needed for rising time.
- → How can I keep the bread from getting stuck in the pot?
Line your pot with some parchment paper before baking. It makes the loaf slide right out.
- → Is it okay to add extras to the dough?
Of course! Toss in nuts, dried fruit, or chocolate chips to change it up and add some variety.
- → How do I store it and for how long?
Keep it in a sealed bag or container and it’ll stay fresh for 4 days at room temp. Or freeze it for up to 3 months!