Cinnamon Raisin Bread Recipe

Introduction

This cinnamon raisin bread is a cozy, lightly spiced loaf perfect for breakfast or an afternoon snack. Loaded with plump raisins and crunchy pecans, it offers a delightful combination of soft crumb and crispy crust. Made with simple ingredients, it’s a satisfying homemade treat.

Ingredients

• 3 cups all-purpose flour, plus 2-4 tablespoons extra for handling
• 1 teaspoon instant yeast
• 1 cup raisins (any variety you like)
• ½ cup chopped pecans
• 1 tablespoon granulated sugar (white, brown, coconut, or your choice)
• ½ teaspoon sea salt
• ½ to 1 teaspoon cinnamon
• 1 ½ cups hot tap water (not scalding)

Instructions

1. Step 1: In a large bowl, combine the 3 cups of flour, salt, yeast, cinnamon, raisins, sugar, and chopped pecans.
2. Step 2: Pour 1 ½ cups of hot tap water into the dry ingredients.
3. Step 3: Stir until the dough comes together and there are no dry flour pockets.
4. Step 4: Cover the bowl with plastic wrap and let the dough rise in a warm place for 3 to 4 hours (minimum 2 hours, up to 8 hours).
5. Step 5: Near the end of the rise, preheat your oven to 425°F and place an empty Dutch oven with its lid inside to heat up.
6. Step 6: Remove the plastic wrap from the dough and sprinkle 2 to 4 tablespoons of flour onto it. Gently bring the dough into a ball without kneading to preserve the air pockets.
7. Step 7: Using oven mitts, carefully take the hot Dutch oven out of the oven (lid is hot too!). Place the dough directly into the Dutch oven, which should remain ungreased and unlined.
8. Step 8: Cover with the lid and bake at 425°F for 30 minutes.
9. Step 9: Remove the lid and bake for another 15 minutes to allow the crust to brown and crisp.
10. Step 10: Take the bread out and transfer it to a cutting board. Let it cool before slicing, or enjoy it warm straight from the oven.

Tips & Variations

• For extra flavor, soak raisins in warm water or rum for 10 minutes before adding to the dough.
• Swap pecans for walnuts or omit nuts altogether for a nut-free version.
• Add a teaspoon of vanilla extract or orange zest for a fragrant twist.
• If you don’t have a Dutch oven, bake the dough on a preheated baking stone or heavy baking sheet, covered with a metal bowl for the first 30 minutes.

Storage

Store the bread in an airtight container or a paper bag at room temperature for up to 3 days. For longer storage, slice and freeze it, then toast or warm slices as needed. Reheat gently in the oven or toaster oven to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dry yeast instead of instant yeast?

Yes, but activate dry yeast first by dissolving it in warm water with a little sugar and letting it sit until foamy. Then adjust the recipe’s water accordingly.

Why does the recipe call for hot tap water instead of warm water?

Hot tap water (not boiling) helps dissolve the sugar and yeast quickly, kickstarting fermentation. It should be warm to the touch but not scalding to avoid killing the yeast.

Cinnamon Raisin Bread Recipe

Print Recipe

★★★★★

4.7 from 140 reviews

This Cinnamon Raisin Bread recipe yields a soft, aromatic loaf featuring plump raisins and crunchy pecans, perfectly spiced with cinnamon. Made using a simple no-knead dough and baked in a preheated Dutch oven, the bread develops a crispy crust and tender crumb. Ideal for breakfast or as a sweet snack, this homemade bread combines the warmth of cinnamon with the natural sweetness of raisins and a nutty crunch for a delightful treat.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 3 hours 45 minutes to 8 hours 15 minutes (including rising time)
• Yield: 1 loaf (approximately 12 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups all-purpose flour, plus 2-4 tbsp extra for handling dough
• 1 tsp instant yeast
• 1 tbsp granulated sugar (white, coconut, brown, or date sugar)
• ½ tsp sea salt
• ½–1 tsp cinnamon

Add-ins

• 1 cup raisins (any variety)
• ½ cup chopped pecans

Wet Ingredients

• 1 ½ cups hot water (hot tap water, not scalding)

Instructions

1. Combine Dry Ingredients and Add-ins: In a large bowl, mix the 3 cups of all-purpose flour, instant yeast, sea salt, cinnamon, raisins, sugar, and chopped pecans until evenly distributed.
2. Add Hot Water: Measure 1 ½ cups of hot tap water (just hot, not boiling) and pour it into the dry ingredients. Stir until the dough comes together fully and there are no pockets of flour remaining.
3. First Rise: Cover the bowl with plastic wrap and place it in a warm spot to rise for 3-4 hours, with a minimum of 2 hours and up to 8 hours allowed for optimal fermentation and air pocket development.
4. Prepare Oven and Dutch Oven: Near the end of the rising time, preheat your oven to 425°F (220°C) and place an empty Dutch oven with its lid inside the oven to heat thoroughly.
5. Shape the Dough: Remove the plastic wrap from the dough. Sprinkle 2-4 tablespoons of extra flour over the dough just enough to bring it together gently into a ball shape without kneading, preserving the air pockets created during the rise.
6. Transfer to Dutch Oven: Using oven mitts, carefully take the hot Dutch oven out of the oven. Place the dough ball directly into the ungreased and unlined Dutch oven.
7. Bake with Lid On: Cover with the lid and bake the bread at 425°F for 30 minutes. This traps steam and helps the bread rise beautifully while forming a crust.
8. Bake with Lid Off: Remove the lid and continue baking for an additional 15 minutes to brown the crust and make it crispy.
9. Cool and Serve: Carefully remove the bread from the Dutch oven and place it on a cutting board. Allow it to cool before slicing, or enjoy it warm fresh from the oven.

Notes

• Using hot tap water is crucial; water should be warm enough to activate the yeast without killing it.
• Do not knead after the initial rise to keep the dough airy and light.
• The Dutch oven must be very hot to create steam and help develop a crispy crust.
• Feel free to adjust cinnamon amount to taste, and experiment with different types of raisins or nuts.
• Allow bread to cool properly to achieve clean slices and better texture.

Keywords: Cinnamon Raisin Bread, Homemade Bread, No-Knead Bread, Dutch Oven Bread, Sweet Bread, Breakfast Bread, Raisin Nut Bread