Dutch Oven Cinnamon Raisin Bread

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.

Cinnamon raisin artisan bread in a pot with brown parchment paper.

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.

Let’s get baking!

Lodge Cast Iron Pot

Our favorite dutch oven pot

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.

How to Make Cinnamon Raisin Bread

  • Activate the yeast with the warm water.
  • Add rest of ingredients and stir until dough is sticky.
  • Place dough on a floured surface then shape with hands into ball. Place in a greased bowl, cover with damp towel in a warm place and let rise for 3+ hour or until doubled in size.
  • Remove risen dough and use just enough flour on your hands and on the surface to form it into a ball.
  • Place on parchment paper then use edges of paper to lift into dutch oven. Cover and bake at 450F for 30 minutes, remove lid and bake until golden brown on top (another 5-10 minutes).

Hands holding a grey napkin with cinnamon raisin bread in it.

Tools You’ll Need

You can make this bread in a Kitchen Aid electric mixer (with bread attachment) or use a rubber spatula/wooden spoon and large bowl to stir ingredient together.

Tips for Making This Cinnamon Raisin Bread Recipe

  • If you don’t want to use all-purpose white flour you can use this recipe with whole wheat or a gluten free flour blend.
  • Use parchment paper in dutch oven to bake dough so you can lift/transfer baked bread out more easily.
  • You can freeze this raisin bread recipe or store in a container for up to 3-5 days.

Baking with Yeast

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).

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.

A cinnamon raisin bread cut into two halves.

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Cinnamon raisin artisan bread in a pot with brown parchment paper.

Cinnamon Raisin Bread Recipe

4.97 from 29 votes

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!

Servings 10
Prep Time: 3 hrs
Cook Time: 40 mins
Total Time: 3 hrs 40 mins

Course: Side Dish
Cuisine: American
Tags: cinnamon raisin bread, dutch oven recipe, homemade bread, raisin bread recipe
Freezer Friendly: Yes
Calories: 170 kcal
Author: Bethany Kramer



  1. DOUGH: In an electric mixer add warm water and yeast. Stir and let sit for 5 minutes for yeast to activate. Add sugar, raisins, cinnamon, flour, and salt. Use bread mixing attachment and mix together until dough forms. If dough is too wet or dry, add water/flour 1 Tbsp at a time until right consistency.  

  2. REST: Toss dough on lightly floured surface, place in greased bowl. Cover with a damp dish towel and let sit in a warm area for 3+ hours. Dough should be doubled in size.

  3. PREHEAT: Preheat oven to 450F.

  4. TRANSFER & BAKE: Place dough on lightly floured surface and form into ball again (keep lightly flouring your hands to prevent sticking). Lay dough on parchment paper and lift edges of paper to transfer dough into dutch oven. Cover and bake for 30 minutes, uncover and bake for 5-10 more minutes until golden brown.

  5. Remove and let bread cool for 10 minutes before serving.



  • If you don’t want to use all-purpose white flour you can use this recipe with whole wheat or a gluten free flour blend.
  • Use parchment paper in dutch oven to bake dough so you can lift/transfer baked bread out more easily.
  • You can freeze this raisin bread recipe or store in a container for up to 3-5 days. 

Cinnamon Honey Butter
Make a cinnamon honey butter to spread on your bread. 1 tsp honey, pinch of cinnamon, 3 tbsp room temperature butter – mix together in a small bowl and spread on your cinnamon raisin bread when done. Yum!

Nutrition Facts
Cinnamon Raisin Bread Recipe
Amount Per Serving
Calories 170
* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe? Share your photos and tag @asimplepalate #asimplepalate.


Bethany Kramer

Bethany Kramer is a home cook, recipe developer, and dog mom. 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!

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Recipe Rating


  • Avatar for Amelia Lano Amelia Lano says:

    5 stars
    This came out lovely!

  • Avatar for Sandi l Sandi l says:

    Should the dough rest a second time, after it’s been formed but before baking?
    And should the Dutch oven be preheated before putting the dough in? Thanks

    • Avatar for Bethany Kramer Bethany Kramer says:

      I don’t recommend preheating the dutch oven, this can result in the bottom of the bread being burned.

    • Avatar for TerryF TerryF says:

      If your dutch oven is enamelled, it is recommended to preheat it with the oven to prevent cracking. I have read that putting a layer of loose flour in the bottom of the pot (before adding the dough in the parchment) will help reduce chancing of burning.

    • Thanks for the tip Terry! That’s great to know. 🙂

  • Avatar for Judy Judy says:

    This was the easiest and tastiest bread I have ever made!! Really.. I added walnuts and it is so good! Will make many times, my son loved it too. If anyone is thinking about trying it, go for it. I can’t say it enough, so easy!!!

  • Avatar for Natalie Corkum Natalie Corkum says:

    Soooo good. Soft, moist and really easygoing!

  • Avatar for LeeAnn LeeAnn says:

    5 stars
    Looks amazing! Tastes great!

  • Avatar for Janie Janie says:

    5 stars
    Very easy to make and tasted wonderful when all baked. I’m accustomed to measuring flour by weight so I had to guess how to measure it. Spoon in and level or scoop and level? Because I opted for spoon in and level, I had to add a lot of extra tablespoons of flour, well over 10. Will I make it again? Yes but I’ll try the scoop and level next time.

  • Avatar for Ryan Ryan says:

    5 stars
    Love this bread! Just started making bread about 4 months ago. Finally felt confident to try something other than white bread after I “mastered” it. This was a winner on the first try! I may add a little more cinnamon and raisins to the next batch, but perfect bread consistency. The house smelled gorgeous while it was baking! Thank you!

    • Thanks so much, Ryan! Making bread is always a fun adventure. And the more cinnamon and raisins the better in my mind! Glad you enjoyed this recipe. 🙂

    • Avatar for Madee P Madee P says:

      5 stars
      Easiest bread recipe to make. Very moist inside, crunchy on the outside. After proofing it for 3 1/2 hrs, when I turned it out onto the countertop to shape, it didn’t get any higher. But, it cooked fine, bottom didn’t burn. So.. we’re all very happy with the way it came out…tasty!! Thanks Bethany

    • Thank you, Madee! I’m so glad to hear that! 🙂

  • Avatar for Karin Karin says:

    5 stars
    This was easy to make, fast and dee-lish!!

  • Avatar for Wendy Wendy says:

    5 stars
    I followed the recipe exactly, including using my 4.5 qt dutch oven. My loaf came out flat and wide. The loaf was only 2 1/4 inches high. 🙁 My yeast and flour were recently bought, the dough doubled and rose beautifully. But as soon as I gently turned it out onto the parchment paper, it lost it’s shape and spread. It stayed that shape through baking. The bread itself was truly delicious though. But I am thinking that next time I will try to get a second rise before putting it in the oven.

    • I’m so sorry to hear that! I’m not exactly sure what the problem could be. If you are located in an area with elevation that can always be a factor. But other than that I’m not sure since your ingredients were new!

    • Avatar for Penny Penny says:

      Mine did the same thing….seemed to have rose like it should have, but then when I removed from the bowl to put in the dutch oven, flattened right out! Still cooking it to see how the flavor it. My yeast was a little older, bought in April.

  • Avatar for Kim Kim says:

    What should you bake in if you don’t have a Dutch oven? A regular pot with lid?

  • Avatar for jan jan says:

    what is the best size dutch oven to use? (diameter)

  • Avatar for Bob Bob says:

    Do you have a Dutch oven artisan bread recipe that’s no knead quick proofing?

  • Avatar for Connie Huang Connie Huang says:

    5 stars
    It tastes great! But the bottom was burnt … I wonder if I need to turn down the oven temp just a bit !?

  • Avatar for Lindsay Lindsay says:

    How do you use active dry yeast instead in this recipe? It’s all I could find at the store 😔. Would I use the recommended recipe water to dissolve the yeast and add sugar? Or would I dissolve it first with part of the water in the recipe and then start the steps after that and use the remaining amount of water in the recipe?

  • Avatar for Rosalee Rosalee says:

    Is the bread supposed to rise for 1 hour or 3+? It says both in the recipe/description.

  • Avatar for Jennifer Mello Jennifer Mello says:

    5 stars
    Came out awesome!!!

  • Avatar for Laura Laura says:

    5 stars
    Made this bread with 1 cup whole wheat flour, the rest white. Let it rise an hour a second time. Came out addictive and amazing! Will make again and again! My kids loved it! So easy. I only have dry active yeast, so I proofed it first. Next time I’ll add a little more cinnamon and soak the raisins beforehand if I have time.

  • Avatar for Lisa Lisa says:

    Would love to try this bread. I have a Pampered Chef dutch oven that only goes as high as 400 degrees, will that work?

  • Avatar for Karen Karen says:

    Do you need to knead it?

  • Avatar for Jay Jay says:

    I want to make this bread for breakfast later on this week so I was going to prepare the dough and freeze it (less work to do in the morning). Can you please suggest how to deal with the frozen dough (let it thaw? will it need to rise again? cook from frozen? temp & time? )

    • I’ve not frozen this dough. But it should respond similar to pizza dough which freezes well. Allow it to rise as instructed, then store in a ziplock bag and freeze. Remove and let thaw and rise 1 to 2 hours before baking. That should work!

    • Avatar for Deborah Sterling Deborah Sterling says:

      5 stars
      made your cinnamon raisin bread tonight turned out great. it is a keeper recipe 😊 ❤

  • Avatar for Ellen Ellen says:

    I made this today. It was the BEST raisin bread I’ve ever tasted! I love making no-knead bread. This recipe was quick, easy, and the result was delicious. This is the first time I’ve felt the need to leave a comment……it was that good!! Thanks so much. You’ve gained a fan!

  • Avatar for Vanessa Soulliere Vanessa Soulliere says:

    4 stars
    I have never used parchment paper when using a Dutch oven to bake bread; I regret doing it as it left indentations in my bread with weak spots.

    • Sorry to hear that Vanessa! With bread you have to make sure it isn’t sticky when you lay it out on parchment. The steps for forming it into a ball should help evenly dust it with flour to not stick. Otherwise parchment paper is great for baking – but it will stick to “sticky” dough.

    • Avatar for Ellen Ellen says:

      Would it be okay to let it rest overnight? I’m thinking I’d like to bake it and serve it warm on Christmas morning. I am looking forward to trying this recipe.

  • Avatar for Emily RUED Emily RUED says:

    It worked great with regular flour, but not gluten free. Any tips?

  • Avatar for Tim Parker Tim Parker says:

    5 stars
    Wow. I made this somewhat haphazardly the other day. It was SO good, but I’m bought a lodge cast iron Dutch oven and making it for breakfast Tomorrow morning. I added a cup of raisins I plumped in warm water and three tablespoons of cinnamon. I love cinnamon. Used Splenda instead of sugar and it was delicious! Thank you so much!

  • Avatar for Hazel Fasnacht Hazel Fasnacht says:

    My enamel cast iron pan says it is safe to 400 degrees. Can the bread be baked for a longer period at 400 or will the pan still be safe at 450.

  • Avatar for Nic Nic says:

    5 stars
    Amazing and easy

  • Avatar for Elizabeth Chevalier Elizabeth Chevalier says:

    Help! I have two issues – 1) I have either a 3.5 qt. dutch oven or a 9 qt. dutch oven. Which one, if any, should I use? Also, I don’t have any brown sugar. Can white sugar be used?

  • Avatar for Keithyd Keithyd says:

    I would like to add a glaze to the loaf. What would you suggest and when would you add it

  • Avatar for Monica Monica says:

    I’m curious as to why this bread need a 2nd rise? All my other recipes call for a second, shorter rise.

  • Avatar for Annemarie Cardamone Annemarie Cardamone says:

    5 stars
    Just made this recipe along with the honey cinnamon butter. Very easy recipe and it tastes amazing!

  • Avatar for Sonja Sonja says:

    Can you make this without cinnamon? Would you have to use less yeast? I have a picky eater.

  • Avatar for Madee P Madee P says:

    5 stars
    Easiest bread recipe to make. Very moist inside, crunchy on the outside. After proofing it for 3 1/2 hrs, when I turned it out onto the countertop to shape, it didn’t get any higher. But, it cooked fine, bottom didn’t burn. So.. we’re all very happy with the way it came out…tasty!! Thanks Bethany

  • Avatar for Angie Angie says:

    Can I use bread flour

  • Avatar for Robyn Robyn says:

    5 stars
    I love this bread!! I used currant raisins 1 cup. This is the second time I have made it. I preheat the cast iron …it is wonderful

  • Avatar for Deborah Sterling Deborah Sterling says:

    5 stars
    made your cinnamon raisin bread tonight turned out great. it is a keeper recipe 😊 ❤

  • Avatar for Donna Donna says:

    Great recipe. Easy to make and tastes great

  • Avatar for Robyn Robyn says:

    5 stars
    This is my favorite bread recipe. We use to buy our raisin bread from the bakery but no more. Everyone who tastes it wants the recipe. I use 1 cup raisins instead of 2/3’s. I also preheat the Dutch Oven. Yummy!!! By accident I used current raisins the first time and that was really good as well.

  • Avatar for TerryF TerryF says:

    5 stars
    Very good! I increased raisins to 1 cup (plumped first in hot water) and cinnamon to 1 tablespoon. While it spread out once in the pan, it was still perfect to look at and to eat! I plan on making these for the family for Thanksgiving gifts since we cannot celebrate together this year. Thanks for a great recipe!

  • Avatar for Wendy Groezinger Daley Wendy Groezinger Daley says:

    If I want to use whole wheat flour what would be the portions you would recommend?

  • Avatar for Mimi Comfort Mimi Comfort says:

    Can this be made if you don’t have a stand mixer?

  • Avatar for Wendy Wendy says:

    5 stars
    This turned out SO nicely. I used half whole wheat flour and half white flour. Added a teaspoon of pumpkin pie spice since I like things with stronger spice. Otherwise followed the recipe exactly. Tastes delicious and was quite easy to prepare. Bottom of mine got dark but didn’t burn. I will definitely be making this again soon. Doubling up mostly likely so some can go in the freezer!

  • Avatar for Mary Wan Mary Wan says:

    I made the no knead raisin bread and found it’s bottom was burned and hard. The second time I placed two baking sheets under the pot and took them out when I opened the pot lid during the last 15 minutes. The loaf came out perfect, the crust was crispy but not burned.

    • Hi mary! My only answer is every oven is different. So I would keep an eye on the loaf after the is removed. Once it’s golden brown it should be good! I’m glad you found a way to prevent it from not burning!

  • Avatar for France France says:

    5 stars
    Super easy and delicious! I saved time on the 3 hrs rising part by wrapping my bowl with a heating pad. Doubled its size in 1 hr 50 minutes .

  • Avatar for Kay Kay says:

    Can you use bread flour instead of all purpose flour?

  • Avatar for Frances Frances says:

    Hi Bethany – I’m excited to try your recipe after baking lots our sourdough no-knead loaves in my trusty Lodge casserole.
    Question for you: I see that in your No-Knead Cranberry Walnut bread you use 1/2 tsp. of yeast, and this recipe calls for 1.5 tsps. Also the salt ratios are different 1 tsp. vs 1/2 tsp. I’m curious why the quantities are different as the flour/water quantities are the same. Thanks so much – I want to make sure I use enough yeast but not too much. Happy Thanksgiving from Port Townsend, WA

    • Hey Frances! The reason this loaf has more yeast in it then my no knead bread is because the more yeast makes for a quicker rise. This bread should be done rising in about 3 hours. But the cranberry bread has less yeast so that the fermentation process can happen naturally over a longer period of time. Hope that helps!

    • Avatar for Frances Frances says:

      Thanks so much for the quick reply and explanation! I’ll opt for less yeast/longer ferment and report back! Both recipes are on my ‘to bake’ list this month! With gratitude, Frances

  • Avatar for Robert DeWitt Robert DeWitt says:

    Would this recipe work in a bread cloche? I have an Emile Henry and I’m excited to try it with this recipe.

  • Avatar for Robbin Robbin says:

    5 stars
    FANtastic recipe! I made the bread dough the night before. I coated a large bowl with EVOO, placed dough in bowl, brushed top with EVOO, covered with plastic wrap, then let it rise in the fridge overnight (this is how I “lazy” rise). Next morning, reshaped the dough with a little flour and placed in a parchment-lined dutch oven (dough was cold). I lightly brushed it with a little flour on top. Preheated my oven 450 degrees and reduced the temp 400 degrees once I put the dough in the oven. (my brand of parchment paper is safe up to 400 degrees) Baked 30 minutes covered and 15 minutes uncovered. For the ingredients, I added 4 T brown sugar and one cup of raisins. The taste and texture was amazing! Thank you for sharing!

  • Avatar for Lynette Lynette says:

    5 stars
    So easy to make and incredibly tasty!

  • Avatar for Audrey Audrey says:

    Do you sift your flour before mixing

  • Avatar for Drew Drew says:

    This bread is a family staple! My husband and son gobble it up in a couple days! My only recommendations would to be have the total salt be 1 tsp and add one more tablespoon of brown sugar. Thank you so much for sharing this!

  • Avatar for Tejal Tejal says:

    Has anyone tried to make this gluten free? Any tweaks or adjustments you would recommend?

  • Avatar for Arna Arna says:

    5 stars
    I did do a second rising cast iron dutch oven. It seemed to need some more rising (it looked great until I put it in the dutch oven when it sank a bit.) My husband cannot stop eating it. Really delicious. I used craisins since I didn’t have since I didn’t have raisins.

  • Avatar for Chris Chris says:

    This bread is sooo good! Thank you.

  • Avatar for Dort Dort says:

    Since I don’t have a Dutch oven and don’t want one I made this with about 1/4 cup more flour and maybe a Tablespoon less water and baked it in a 9 by 5 bread pan. Baked it at 360 for about 35-40 min. Let set 15 minutes and turned it out onto a rack to cool. Super good.

  • Avatar for John J John J says:

    Can I let this proof overnight, or up to 24 hours like other no knead recipes?