Prep Time10 minutes
Total Time4 hours
Servings10 Servings
No knead cinnamon raisin bread might be the most forgiving loaf you will ever bake, and that is exactly why I keep coming back to it. There is no mixer, no fussy kneading, and no special skill required. You stir everything together in one bowl, walk away while it rises, and let a hot Dutch oven do the heavy lifting. The result is a bakery style loaf studded with plump golden raisins and swirled through with warm cinnamon, with a crackly crust that shatters when you slice it.
I am not a trained baker, but as the co-founder of Spiceology I am a little obsessive about how spices show up in a recipe, and good cinnamon truly makes this bread sing. If you love an easy from scratch loaf, you are in good company here. Start with my Ultimate Guide to Homemade Bread for the fundamentals, then branch out to my Blueberry Lemon Artisan Bread and Bourbon Banana Bread once you catch the bread baking bug.
In This Post
Why You’ll Love this No Knead Cinnamon Raisin Bread
This is the sweet bread for people who think they cannot bake bread. It comes together in one bowl with a wooden spoon, it is genuinely budget friendly, and the hands on time is about ten minutes. The rise does the real work while you go live your life. Then it bakes up into a tall, golden, cinnamon scented loaf that tastes like it came straight out of a bakery case, and slathered with room temperature butter it is nearly impossible to stop at one slice.
Heather’s Recipe Notes
Drawing from 20 years of recipe development and my time co-founding a spice company, here’s what makes this recipe worth making exactly as written.
- Flour your raisins, always: it is a small step that fixes the most common no knead problem, which is all the fruit sinking to the bottom. A light flour coating keeps them suspended.
- Cinnamon quality is everything here: because this loaf leans on so few ingredients, the cinnamon does a lot of heavy lifting. A fresher, more aromatic cinnamon is the single biggest upgrade you can make.
- Do not rush the rise: the long, slow rise is where the flavor and the open crumb come from. If your dough has not clearly doubled, give it more time before you shape.
- Preheat the dutch oven fully: the loaf hits a screaming hot pot, and that initial blast of heat and trapped steam is what creates the crackly crust and the oven spring.
- Let it cool before slicing: the bread is still finishing on the inside as it cools. Patience here is the difference between a clean slice and a gummy one.
The Maillard Reaction
That deep golden brown crust is not just for looks. It is the Maillard reaction at work, the same chemistry responsible for the flavor of seared steak and toasted marshmallows. When the sugars and proteins on the surface of the dough hit high heat, they react and cascade into hundreds of new aroma and flavor compounds. That is where the toasty, almost caramelized notes of a great crust come from.
Baking in a preheated Dutch oven is the trick that pushes this loaf over the edge. The lid traps steam for the first half of the bake so the bread can rise fully, and then you remove it to let the dry heat do its thing. That final uncovered stretch is when the crust turns from pale and matte to deep, glossy, and golden. Pull it when the top is a rich brown, and you will hear the crust crackle as it cools.
Ingredients You’ll Need
Here are the simple ingredient list to make a bakery style loaf of raisin bread.
- Bread flour – for best results you should use bread flour, but you could experiment with all purpose flour, the results may not be the same.
- Cinnamon – use good quality ground cinnamon for the best results.
- Brown sugar – dark brown sugar or light brown sugar will work.
- Active dry yeast – active dry yeast. Make sure you check the expiration date on your yeast and always keep bulk or packets in the fridge for maximum freshness.
- Kosher salt – most recipes on Farmgirl Gourmet require Kosher salt. I find it works best and the measurements for Kosher vs table salt and different, so don’t substitute.
- Golden Raisins – golden raisins, dark raisins, or a raisin medley will work.
- Warm water – warm, not hot. Aim for around 105ºF to 110ºF so it wakes the yeast up without killing it.
Find the printable recipe card with exact measurements and step-by-step instructions below.
Equipment Needed
- Banneton – aka proofing basket. This is a nice-to-have but you can easily make bread without one.
- Cast Iron Dutch Oven – a 5 to 6 quart works beautifully.
- Large Mixing bowl – I like using glass for proofing bread.
- Bread Scoring Blade – also called a bread lame, this is a sharp razor blade with a handle which makes scoring the bread dough easy.
- Sharp Bread Knife – serrated knives are best for cutting bread.
- Parchment Paper – or a silicone bread sling for raising and lowering the bread from the hot pan.
Recipe Variations & Substitutions
- Swap the raisins. Golden raisins are my favorite, but dark raisins, a raisin medley, dried cranberries, or chopped dried apricots all work well.
- Add a crunch. Fold in a half cup of chopped walnuts or pecans with the raisins for a nutty, cinnamon raisin walnut version.
- Boost the warmth. A pinch of nutmeg, cardamom, or a scoop of chai spice blend alongside the cinnamon makes the loaf taste extra cozy.
- Go a little decadent. Stir in a handful of chocolate chips for a cinnamon raisin chocolate chip mashup that the kids go wild for.
- Brush on a finish. For a softer, shinier top, brush the warm loaf with melted butter the moment it comes out of the oven.
How to Make No Knead Raisin Bread Step-by-Step
Step 1: Stir Together the Dry Ingredients
Step 2: Add the Wet Ingredients & Rise
If you don’t have an oven with a “bread proof” setting, then make sure wherever you place the dough to raise that it is a warm place that’s draft free with an ambient temperature of 70ºF-75ºF. You can also heat your oven to 100ºF for about 5 minutes, then turn it off and add the bowl of dough and allow the dough to rise with the oven light on.
Step 4: Bake the Loaf
Remove the hot dutch oven from the oven and place the parchment and dough into the dutch oven and slash the top of the bread with a sharp knife or bread slashing tool. Place the lid back on and bake for 30 minutes. Remove the lid and bake for an additional 20-25 minutes. Keep an eye on it so it doesn’t burn. The bread is ready when the top is a deep golden brown.
Remove and place the parchment and bread on a wire cooling rack and let the bread cool before you get the butter out and start devouring this loaf.
How to Store, Freeze, and Reheat
- Store at room temperature in an airtight container or a sealable bag for up to three days. Keep it out of the fridge, which dries bread out faster.
- Freeze whole or sliced. Slice the cooled loaf, tuck it into a zip top bag, press out all the air, and freeze for up to three months.
- Grab and go. Freezing it pre sliced means you can pull out exactly as many pieces as you need without thawing the whole loaf.
- Reheat in foil. Wrap the loaf tightly in aluminum foil and warm in a moderate oven for about ten minutes to bring back that fresh baked texture.
- Toast the slices. Day old slices are fantastic toasted, which crisps the edges and wakes the cinnamon right back up.
What to Serve with Cinnamon Raisin Bread
- Spread thick slices with my Meyer Lemon Curd for a bright, sunny breakfast.
- Set out a jar of Rosemary Fig Jam for a sweet and savory spread that plays beautifully with the cinnamon.
- Build a cozy weekend brunch around it with Overnight Eggnog French Toast.
- Round out the table with a savory bake like my Easy Mushroom Quiche.
- Pour a good cup of coffee and add my Java Chip Scones for a full bakery style spread.
Frequently Asked Questions
Correct, there is no kneading at all. The long rise develops the gluten for you, so all you do is stir the dough together, let it rise, shape it into a loose ball, and bake.
This almost always happens when the raisins are not coated in flour first. Stir them into the dry ingredients before adding any liquid so they stay evenly suspended throughout the loaf.
You can, though the results will differ. Bread flour has more protein and gives you a chewier, sturdier crumb and better rise. All purpose will still bake into a good loaf, just a softer one.
Nine times out of ten it is the yeast. Check the expiration date, store yeast in the fridge for freshness, and always bloom it in warm water first. If it does not turn foamy, start over with fresh yeast.
A Dutch oven gives you the best crust because it traps steam, but if you do not have one, you can bake the loaf on a preheated baking stone or sheet with a pan of water on the rack below to mimic the steam. If you want more bread techniques, my Easy Cheesy Garlic Bagels are another great no fuss place to practice.
About three days at room temperature in an airtight container, or up to three months in the freezer if you slice and bag it well.
Looking for More Bread Recipes?
I love bread and here are a few of my faves from my blog:
- No Knead Bread
- Cheese-Studded Rolls
- Walnut Levain
- Pretzel Slider Buns
- Banana Pumpkin Chocolate Chip Bread
- Honey Challah
- Blueberry Lemon Loaf
- Cinnamon Raisin Scones
Cinnamon Raisin Bread Recipe
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Ingredients
- 1 ½ cups warm water, warm
- 1 tsp active dry yeast
- 3 cups bread flour, plus more
- ¾ cup golden raisins
- 4 tbsp brown sugar
- 1 tbsp ground cinnamon
- ½ tsp Kosher salt
Instructions
- Add the yeast to the warm water and allow to sit for 10 minutes to bloom the yeast. It should be foamy.
- In a large bowl, add the remaining dry ingredients and stir to combine, making sure to break up the raisins and coating them well with the flour mixture.
- Add the yeast mixture to the dry ingredients and stir well with a wooden spoon until the dough comes together.
- Cover with plastic wrap or a damp kitchen towel and allow to rise until double in size, about 2-3 hours.
- Preheat oven to 450ºF with the dutch oven inside.
- Turn the dough out onto a lightly floured surface and form a smooth ball by gently folding the dough into itself a few times. Place on a piece of parchment paper and place the bowl over the top and allow to rest for 15-20 minutes.
- Remove the dutch oven from the oven and place the bread and parchment in the hot dutch oven. Slash the top with a sharp knife or bread lame tool, place the lid back on, and bake for 30 minutes. Remove the lid and bake an additional 20 minutes.
- Lift the bread out of the dutch oven and allow to cool on a wire rack before slicing.
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Nutrition
*Nutritional information is not guaranteed to be accurate.
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Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
Loved the recipe bread came out very good! New to yeast baking so used to much but came out good!
Made last night! Delicious with our coffee this morning!
Hi I’m ready to make this bread however the yeast instant yeast packet that I have is equal to two and 1/4 tsp of yeast is it possible to double the ingredients and make a double batch?
Hi Jacquelyn – I apologize for the long delay. Yes, you can double the recipe, or save the remaining yeast in a small ziploc bag or jar in the fridge for another use. ~heather
Worked perfectly for me. I under baked it a bit and added coarse sugar on the top and it’s just the way I like it. A little chewy with a great crust
I’ve made this recipe twice now, first time came out awesome. Made with instant yeast. Second time made the same way but let proof for a longer amount of time. It was a little bit dense and seemed smaller, but still very tasty. Will be trying again. And I I’ll let you know how it turns out.
maybe the 2nd time the yeast was too old? That can definitely affect it. Thanks for putting your trust in my recipes!! ~heather ♥️
Can I leave this to rise in the fridge overnight?
Hi Timi – yes you can. No need to bring to room temp when you’re ready to bake, although the time may change a little – I’d add 5-10 extra minutes. ~heather
I’m interested in trying this recipe! What do you suggest to bake the loaf in if I don’t have a Dutch oven? Thank you!
Hi Colleen – here’s a list of other ways to bake this bread: loaf or cake pan (metal, glass or ceramic), baking sheet, or a pizza stone. Baking times will vary with each of these methods, so you’ll want to watch the bread to make sure it doesn’t undercook or burn. I hope this helps.
I haven’t made the bread yet but I like a lot of raisens so if I add extra do you think that’ll have any impact on the baking time? Also do you soak your raisins first? Thanks for your help. I’m excited to try this recipe. I’ve made many different kinds of bread but never raisen bread
No need to soak them. Adding more raisins shouldn’t change the cooking time. I’m excited to hear how it turns out for you!! ~heather
Any chance you can list ingredients by weight instead of volume, please?
Hi Patrick. Yes, I’ll add that to this weeks list and update the recipe with weights. Thanks for bringing that to my attention. ~heather
Thank you, unfortunately I didn’t take a picture but this had been the first time my bread has risen to the top of my dutch oven. It is delicious and perfectly sweet, not overly done. Aida ♥️
Hi, I used 360 grams of flour (approval 3 cups) and the dough was a puddle with the 1 1/2 c water.
I had to add to add a lot more flour.
Are your measurements correct?
Hi Georgia – This is one of my most made recipes on the site and I haven’t had anyone else experience the same issue. All of my recipes are tested multiple times before being posted, so I’m unsure what happened for you, but I apologize that it didn’t turn out well. I appreciate you bringing the issue to my attention, we want to provide easy recipes that are repeatable without fail, so I’ll make it as written and test it one more time. ~heather
It was delicious, but I also needed more flour. ~1/4 cup more which makes me wonder if I measured right the first time.
Hi Kathleen – I’m so glad you enjoyed it. Yep – flour can be tricky especially when you’re baking on a humid or rainy day, it may require a little extra. I’ll modify the recipe to reflect that. Thanks for sharing your experience. xo ~heather
This was my first attempt at making bread. Followed the recipe and the only change I made was baking it 15 extra min to get to 190° in the center. Turned out perfect!
Great advice on using a thermometer to measure the internal temp Dave! Thanks for sharing your insight – and for making this cinnamon raisin bread recipe. I appreciate you putting your trust in me. ◡̈ ~heather
The dough doesn’t taste sweet
the bread portion of the recipe is not sweetened because it’s a rustic bread, not an enriched dough like cinnamon rolls. The sweetness comes from the brown sugar mixture.
An you use all purpose flour
Yes
Thanks for this recipe. It has a great texture. I upped the cinnamon and the yeast. I do find it goes a bit dark top and bottom but perhaps it’s the sugar.
Will it work with wholemeal bread flour?
Hello – sorry for the delay in reply! We have not tried it with that type of flour, so I am not sure if it will work as I’m not sure the hydration ratio of water to wholemeal bread flour. If you try it, let me know how it turned out. I’d love to update the post with the most helpful info possible. ~heather
What if I’m using instant yeast instead of active dry yeast?
it will be fine. Instant yeast does not require being activated in water first and can be added directly to dry ingredients – but it still works just fine to bloom in water as the recipe is written. Excited to hear how it turned out!
The bread turned out fantastic. I did brown the bottom a little bit too much, but that is an easy fix. I live at 5000 ft, so I added a little bit more bread flour. I also added sunflower seeds which made it better for me. Thanks for the recipe.
Recipe was easy to follow and the bread tastes yummy however, I have a porcelain enamel Dutch oven. I followed the baking time for the recipe and it was a little over baked. The bread was slightly burned on the top and bottom, even though I used two pieces of parchment paper on the bottom of the Dutch oven. I would probably cut back baking time with the lid off by 5-10 minutes if you’re using an enamel Dutch oven.
This bread recipe is no knead and so simple to make
This is a simple bread recipe that doesn’t require much technique. I hope you love it as much as we do.
This looks delicious and want to try it as it is so simple for a beginner bread maker like myself. However are we sure it’s just 1 tsp of active dry yeast? My yeast is not foaming and it’s brand new .. water temp is correct. Please help! Thank you so much.
1 tsp is correct. If it’s not foaming at all, add 1 tsp sugar. This is not a super yeasty bread. Hope that helps. ◡̈