Dutch Oven Cinnamon Raisin Bread
Cinnamon Raisin Bread Recipe – All you need is 1 bowl, 6 ingredients, and 1 hour for the dough to rise. A doughy inside with sweet raisins and cinnamon, and a crunchy outer crust. So delicious and easy!
This cinnamon raisin bread recipe is so easy and contains only 6 ingredients with delicious results! You will get a crispy, crunchy crust with a doughy inside full of cinnamon raisin flavor. The dough takes one hour to rise and just 30 minutes to bake in the oven!
Why Use a Dutch Oven?
A dutch oven has the ability to get so hot that it’s almost as if you are baking in an oven within an oven. It also doesn’t allow any steam to exit so the bread cooks much faster at higher heat. It’s perfect for pizzas and breads! I love my Lodge Dutch Oven and used it to make this recipe.
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.
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!
You can make this recipe in a Kitchen Aid mixer or just use a rubber spatula and bowl to stir ingredient together – both work successfully. If you enjoy this recipe – you may also like my Whole Wheat Grain Bread. Equally delicious and made with whole grains!
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Homemade cinnamon raisin bread. A light airy crust, and the softest doughy inside. So yummy and easy to make!
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, salt, and flour. 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.
REST: Toss dough on lightly floured surface, place in greased bowl. Cover with a dish towel and let sit in a warm area for 1 hour. Dough should be doubled in size at 1 hour time.
PREHEAT: Preheat oven to 450F.
TRANSFER & BAKE: Transfer dough out of bowl and onto a sheet of parchment paper (try not to handle dough) - lightly dust top of dough with flour. Lift edges of parchment paper with dough and place in dutch oven. Cover and bake for 30 minutes, uncover and bake for 10 more minutes until golden brown.
Remove and let bread cool for 10 minutes before serving.