Dutch Oven Cinnamon Raisin Bread

Updated: Dec 4th, 2023 · By Bethany Kramer
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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!

How to Make Cinnamon Raisin Bread

  1. 1

    Activate the yeast with warm water.

  2. 2

    Add rest of ingredients and stir until dough is sticky.

  3. 3

    Place the dough on a floured surface then shape with hands into a ball. Place in a greased bowl, cover with a damp towel in a warm place and let rise for 3+ hours or until doubled in size.

  1. 4

    Remove risen dough and use just enough flour on your hands and on the surface to form it into a ball.

  2. 5

    Place on parchment paper then use edges of the paper to lift into the dutch oven. Cover and bake at 450F for 30 minutes, remove the 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

  • Kitchen Aid electric mixer with a dough hook (optional, but recommended)
  • Cast iron pot
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.

If you click this link and make a purchase, we may earn a commission at no additional cost to you.

Tips for Success

  • Use your oven to proof the dough: whenever dough needs to rise, it’s best to let it sit in a consistent and controlled climate. I prefer using my oven with the light on (oven settings are off). This creates a consistent temperature while the oven light develops a small amount of warmth to encourage the dough to rise.
  • Freeze it: Let the bread cool and store in a freezer-friendly bag (press all the air out) and freeze for 1-2 months. Let thaw at room temperature and reheat in the oven at 350F until warm.
  • Tips if preheating dutch oven: this recipe doesn’t call for preheating your dutch oven, but if choose to do this I recommend doing a double layer of parchment paper to ensure the bottom of the bread doesn’t get too brown.
  • Easy cinnamon honey butter recipe: Make delicious and slightly sweet honey butter to spread on your homemade bread. You’ll need 1 tsp honey, a pinch of cinnamon, 3 tbsp room temperature butter – mix together in a small bowl and spread on your bread when done. SO good. 

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.

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.

Cinnamon Raisin Bread Recipe

4.88 from 73 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!
Prep Time 3 hours
Cook Time 40 minutes
Total Time 3 hours 40 minutes
Serves 10

Ingredients

Instructions

  • Make the dough: In an electric mixer add warm water, sugar, and yeast. Stir and let sit for 5 minutes for yeast to activate tip: sugar feeds yeast so I include it in this process. Add 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.  
  • Let it rise: Toss dough on lightly floured surface, place in lightly greased bowl. Cover with a damp dish towel and let sit in a warm area for 3+ hours. Dough should be doubled in size. Tip: I like placing my dough in the oven with the light on (oven is off). This helps create a consistent climate for the dough while the light creates a small amount of warmth to help it rise.
  • Preheat oven to 450F.
  • Transfer dough: Place dough on lightly floured surface and form into ball again (keep lightly flouring your hands to prevent sticking). Lay dough on parchment paper, lightly dust paper to prevent sticking, and lift edges of paper to transfer dough into dutch oven.
  • Bake: Cover with lid and bake for 30 minutes, uncover and bake for 5-10 more minutes until golden brown.
  • Let it cool: Remove and let bread cool for 20 minutes before slicing.

Notes

Freeze it: Let the bread cool and store in a freezer-friendly bag (press all the air out) and freeze for 1-2 months. Let thaw at room temperature and reheat in the oven at 350F until warm.
Tips if preheating dutch oven: this recipe doesn’t call for preheating your dutch oven, but if choose to do this I recommend doing a double layer of parchment paper to ensure the bottom of the bread doesn’t get too brown.
Easy cinnamon honey butter recipe: Make a delicious and slightly sweet honey butter to spread on your homemade bread. You’ll need 1 tsp honey, pinch of cinnamon, 3 tbsp room temperature butter – mix together in a small bowl and spread on your bread when done. SO good. 
 
Course Side Dish
Cuisine American
Keyword cinnamon raisin bread, dutch oven recipe, homemade bread, raisin bread recipe
Freezer Friendly Yes
Author A Simple Palate

Nutrition

Serving: 0g | Calories: 149kcal | Carbohydrates: 31.5g | Protein: 4.1g | Fat: 0.4g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 3.2mg | Potassium: 0mg | Fiber: 0g | Sugar: 2.7g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

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245 Comments

  • Kav says:

    5 stars
    I’ve tried other recipes and I still come back to this recipe, the best. Thank you for sharing.

  • Sharinah says:

    5 stars
    I have never wrote any reviews/feedback on recipes I tried but i just have to for this recipe. I’ve baked so many different breads in the past and most of them turned out well and this is one of the easiest bread to make that turned out so well and looks very impressive! Texture and taste is perfect.

  • Bel says:

    5 stars
    I’ve made this recipe, in a cast iron pot, at least a dozen times. I use bread flour and add various fruits, nuts, seeds and spices–sometimes it’s cinnamon and raisin, other times it’s dried apple and nutmeg, or pistachios and cranberries with mixed spice (it was Christmas), or sultanas and almonds with hazelnut extract. The favourite was probably dried apple, pistachios and cinnamon. Today I made a beautiful loaf with a trail mix mixed in and pepitas on top. Next week I hope to try a more savory version–maybe cumin instead of cinnamon and a sprinkle of sesame seeds on top? The possibilities are endless. Thank you for this excellent recipe.

    • Bethany Kramer says:

      I’m so happy to hear it! Glad you can adjust it to try so many different add-ins with the recipe. Thank you so much for sharing!

  • Sherry says:

    I would love to try this recipe. I have a stainless steel Dutch oven, would this work?

    • Bethany Kramer says:

      Hi Sherry! I’m not familiar with stainless steel Dutch Ovens. The purpose of using one is because the pot retains heat really well and traps the moisture to crisp the bread! It should trap the heat and hopefully get enough heat to cook properly. If the crust isn’t brown enough at the end, you might need to bake it a few minutes longer! That’s only if it cooks at a slower pace. Would be interested to hear how the results go! Hope this helps!! 🙂

  • Chow says:

    I made this bread yesterday, and like Jessica and Darlene, the dough was extremely wet and sticky. I had my doubts initially, as previous breads (without raisins) I baked used 4 cups flour and 1 1/2 cups water but I followed the recipe anyway thinking maybe this might be a bit different.
    Thankfully, after adding more flour, it baked ok… but I will go back to 4 cups flour and 1 1/2 cups water.
    One thought is perhaps the climate makes some difference?

    • Bethany Kramer says:

      Hi Chow! It’s so interesting how this recipe differs. If you do add extra flour, I think it should be no more than 3 1/2 cups. This should work because the ratio to flour and water is still right! But you’re right, there are other factors that come into play.

  • Lily says:

    5 stars
    Amazing recipe, so simple and easy! More importantly the bread turns out perfect every single time!

  • Jenny says:

    IME, at least, “doughy” is not a positive descriptor.

  • Jenny R. says:

    5 stars
    Wow! So amazing! I cheated and added a half jar (approx 150g) of mincemeat in place of the raisins. I found a lonely jar of mincemeat leftover from Christmas on our grocery store clearance shelf. I cut back the cinnamon to 1 tsp since it is in the mincemeat. The flavor was super with bits of currant, apple and raisins along with yummy warm spices. Try it!

  • liz says:

    ready to try.

  • Erica says:

    5 stars
    Perfection. I used bread flour.

  • Nicole says:

    4 stars
    Any idea why the bottom starts to burn but the centre seems to be kinda doughy still after it’s supposed to be done?

    • Bethany Kramer says:

      Hi Nicole, I”m sorry to hear that was the case! Every oven is different, so it’s hard to pinpoint exactly whats wrong. But you can try doubling or tripling up on the parchment paper to protect the bottom, but if it’s still doughy in the middle it needed more time to bake.

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