Easy Dutch Oven Cinnamon Raisin Bread

Imagine pulling a golden, fragrant loaf from the oven, the warm scent of cinnamon and sweet raisins filling every corner of your kitchen. This Easy Dutch Oven Cinnamon Raisin Bread is the kind of recipe that makes homemade baking feel completely approachable, even for beginners. With just a handful of pantry staples and minimal hands-on effort, you can create a rustic, bakery-worthy loaf that tastes incredible straight from the pot. You’ll learn the exact steps, pro techniques, and smart variations that guarantee a perfectly chewy, flavorful loaf every single time.

Why You’ll Love This Recipe

This Easy Dutch Oven Cinnamon Raisin Bread is the kind of recipe you’ll return to again and again, and for good reason. First, it requires almost zero special equipment beyond a Dutch oven, which doubles as your baking vessel and steam chamber for that perfectly crisp crust. Second, the no-knead technique means there’s barely any active effort involved. You simply stir, wait, shape, and bake.

The long resting period develops deep, complex flavor without any complicated fermentation process. Inside, the bread is soft, pillowy, and dotted with plump raisins that deliver bursts of natural sweetness in every bite. The cinnamon weaves through the crumb like a warm hug, making every slice irresistible.

Whether you toast it with a pat of butter for breakfast or serve it alongside your afternoon coffee, this no-knead cinnamon raisin bread is endlessly satisfying. It’s simple enough for a weeknight and impressive enough for weekend guests.

Ingredients List for the Easy Dutch Oven Cinnamon Raisin Bread

You only need a short list of everyday ingredients to make this stunning loaf. Gather everything before you begin so the process flows effortlessly from start to finish.

• 2/3 cup raisins, soaked in 1 cup of warm water, drained

• 3 cups flour (I use all-purpose white flour)

• 3 tablespoons brown sugar

• 2 teaspoons cinnamon

• 1 teaspoon sea salt

• 1 teaspoon rapid rise yeast

• 1 1/2 cups warm water

Pro Tips for the Best Dutch Oven Cinnamon Raisin Bread

Mastering this Easy Dutch Oven Cinnamon Raisin Bread comes down to a few key techniques that make all the difference between a good loaf and a truly outstanding one.

Use the Right Water Temperature: When activating rapid rise yeast, water that is too hot will kill it and water that is too cold will slow it down significantly. Aim for water between 100°F and 110°F. It should feel comfortably warm on your wrist, similar to bathwater. This small detail ensures your dough rises properly and develops that airy, open crumb.

Don’t Skip the Long Rest: The 12 to 18 hour resting period is not just convenient, it’s essential. During this time, gluten develops naturally and the yeast slowly ferments the dough, building incredible flavor and a tender texture that no amount of kneading can replicate. Overnight resting works perfectly.

Preheat the Dutch Oven Fully: Placing the dough into a scorching hot Dutch oven is what creates that signature artisan crust. The intense heat causes rapid oven spring, making the bread rise dramatically in the first few minutes of baking. Never skip the 30-minute preheat inside the oven.

Instructions

Step 1: Soak raisins in warm water for 5 minutes, then drain and discard the water completely.

Step 2: Place all remaining ingredients in a large mixing bowl.

Step 3: Stir the ingredients together thoroughly, scrape down the sides of the bowl with a spatula, and cover with plastic wrap. Let the dough rest at room temperature for 12 to 18 hours.

Step 4: Place the Dutch oven with the lid on inside the oven and preheat the oven to 450°F.

Step 5: Let the pot heat up in the oven for about 30 minutes before taking it out.

Step 6: While the pot is heating in the oven, shape the dough on a lightly floured surface just until it forms a sticky ball. Work gently and quickly so the dough doesn’t lose its air bubbles.

Step 7: Let the dough rest on the counter or on a piece of parchment paper until the pot has been in the oven for the full 30 minutes. Remove the pot carefully from the oven using oven mitts, place the dough in the pot lined with parchment paper, and place the lid back on top securely.

Step 8: Bake for 30 minutes with the lid on. Remove the lid and continue baking for another 15 minutes until the crust is deep golden brown and beautifully caramelized.

Step 9: Remove the bread from the pot and let it cool slightly on a wire rack before slicing or eating. Cutting too soon can make the interior gummy.

Step 10: This bread is absolutely delicious toasted with a generous bit of butter spread on top. The warmth brings out the cinnamon aroma all over again.

Variations

One of the best things about this Dutch oven cinnamon raisin bread recipe is how easily it adapts to different flavor profiles and dietary preferences.

Cranberry Orange Version: Swap the raisins for dried cranberries and add one teaspoon of fresh orange zest to the dough. The tartness of the cranberries pairs beautifully with the sweetness of the brown sugar and the warmth of the cinnamon, creating a festive, vibrant loaf that’s perfect during the holiday season.

Whole Wheat Cinnamon Raisin Bread: Replace one cup of all-purpose flour with whole wheat flour for a heartier, nuttier loaf. The texture will be slightly denser but equally delicious, and the nutty undertone of the whole wheat complements the cinnamon and raisins perfectly.

Spiced Raisin Walnut Bread: Add 1/2 cup of roughly chopped walnuts and a pinch of nutmeg to the original dough. The walnuts add a satisfying crunch and richness that takes this already incredible bread to a whole new level of flavor and texture.

Storage and Serving Suggestions

Storing Your Bread: Once your Easy Dutch Oven Cinnamon Raisin Bread has cooled completely, store it in an airtight container, a zip-lock bag, or wrapped tightly in plastic wrap at room temperature for up to 3 days. Avoid refrigerating it, as the cold air dries bread out quickly and makes it stale faster than room temperature storage would.

For longer storage, slice the loaf and freeze individual pieces in a freezer-safe bag for up to 2 months. Simply pop a frozen slice directly into your toaster for an effortless, delicious breakfast on busy mornings.

Serving Ideas: This bread shines brightest when it’s toasted and slathered with creamy butter, honey, or cream cheese. It also works beautifully as the base for a decadent French toast breakfast. Pair it with a strong cup of coffee, a spiced chai latte, or warm apple cider for a cozy morning treat that feels genuinely special.

FAQs

Can I use active dry yeast instead of rapid rise yeast?
Yes, you can substitute active dry yeast in equal amounts. Since this recipe uses a long overnight rest, the slower-acting nature of active dry yeast works perfectly without any extra proofing steps needed beforehand.

What size Dutch oven works best for this recipe?
A 5 to 6 quart Dutch oven is ideal for this recipe. It gives the dough enough room to expand and rise properly while still containing the steam needed to create that signature crispy crust.

Why is my bread dough so sticky?
This Easy Dutch Oven Cinnamon Raisin Bread dough is meant to be sticky and shaggy. Resist the urge to add extra flour. The high hydration is exactly what creates the open, chewy crumb and perfectly crisp crust that makes this loaf so special.

Can I shorten the resting time?
It is not recommended. The 12 to 18 hour rest is what develops both the flavor and the gluten structure that gives this bread its texture. If you’re short on time, aim for at least 8 hours as an absolute minimum.

Do I need to line the Dutch oven with parchment paper?
Parchment paper is strongly recommended. It prevents the dough from sticking to the bottom of the hot pot and makes removing the finished loaf much easier and safer without risking damage to the bread or yourself.

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