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!

Tip
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 warm water.
  • Add rest of ingredients and stir until dough is sticky.
  • 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.
  • 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 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

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

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.

If you tried this Cinnamon Raisin Bread Recipe recipe or any other recipe, don’t forget to rate the recipe and let me know what you think. I love hearing from you! You can also follow me on PINTEREST, INSTAGRAM, and FACEBOOK for more crave-worthy content.

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

Cinnamon Raisin Bread Recipe

4.87 from 50 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: 149 kcal
Author: Bethany Kramer

Ingredients

Instructions

  1. 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.  

  2. 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.

  3. Preheat oven to 450F.

  4. 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.

  5. Bake: Cover with lid and bake for 30 minutes, uncover and bake for 5-10 more minutes until golden brown.

  6. 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. 

 

Nutrition Facts
Cinnamon Raisin Bread Recipe
Amount Per Serving (0 g)
Calories 149 Calories from Fat 4
% Daily Value*
Fat 0.4g1%
Saturated Fat 0g0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 3.2mg0%
Potassium 0mg0%
Carbohydrates 31.5g11%
Fiber 0g0%
Sugar 2.7g3%
Protein 4.1g8%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.
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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




175 Comments

  • 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 Kimberly Kimberly says:

      5 stars
      Simple recipe with rich flavor not found in packaged bread

  • Avatar for Karen Karen says:

    Do you need to knead it?

  • 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 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 Jennifer Mello Jennifer Mello says:

    5 stars
    Came out awesome!!!

  • 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 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?

    • You will need to let the yeast activate with the water. Instant yeast can always skip that step. 🙂

    • Avatar for Jennifer Jennifer says:

      I was confused with this too as the recipe didn’t call for instant or rapid rise yeast.

    • Avatar for Jennifer Jennifer says:

      Also, had to go digging through the content to find recipe recommendations for Dutch oven sizes and the yeast question was actually addressed there. Way too many ads and pop ups to make this info easy to find.

  • 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 !?

    • Interesting, haven’t had anyone have the same issue. Can always cook it for less time! Loaf should be golden brown then pull it 🙂

    • Avatar for Vanessa Soulliere Vanessa Soulliere says:

      Mine also came out very brown on the bottom, almost burnt. This is my first time making this cinnamon raisin bread

    • Avatar for CO CO says:

      5 stars
      Mine was burnt on the bottom, too.

    • Avatar for Julie m Julie m says:

      Sprinkle flour or corneal on the bottom of the pot before cooking tills stop the bottom from getting so hot it burns and from sticking.

    • Avatar for Aimee Hand Aimee Hand says:

      I just made it too and the bottom was burnt but not too bad.

    • Avatar for Larry Larry says:

      I’ve made several dutch oven loaves and so far this the best. I think the extra rise time really improves the texture of the bread (softer inside).

    • Avatar for Bethany Bethany says:

      I’m so happy to hear it! Thank you, Larry 🙂

  • Avatar for Bob Bob says:

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

  • Avatar for jan jan says:

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

  • Avatar for Kim Kim says:

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

    • I’ve not tried anything other than cast iron – but a regular pot should still get hot enough!

    • Avatar for Liz Liz says:

      I have a copper chef pot with a lid that I’ve been using for all my rustic & artisan breads & they come out fantastic. They can take high heat up to 500 degrees.

  • 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 Melanie Melanie says:

      Wendy, have you thought about or are you aware of proofing baskets? I just recently started using them and it eliminates this issue. At times if there is too much liquid the dough spreads.

  • Avatar for Karin Karin says:

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

  • 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 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 Michelle Michelle says:

      There are conversion charts on Pinterest for cups to grams/ounces 😉

    • Avatar for Melanie Melanie says:

      Yes Janie, I as well had the same result as I plumped my raisins prior to adding them. Scoop and level is best for bread. Spoon in and level is typically for cakes.

  • Avatar for LeeAnn LeeAnn says:

    5 stars
    Looks amazing! Tastes great!

  • Avatar for Natalie Corkum Natalie Corkum says:

    Soooo good. Soft, moist and really easygoing!

  • 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 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 Amelia Lano Amelia Lano says:

    5 stars
    This came out lovely!

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