Cinnamon Raisin Bread is a flavorful and raisin-filled bread that can be made with just a few common ingredients and baked in a Dutch oven. If you happen to love Cinnamon Raisin Bagels, you are in for a treat! This bread tastes EXACTLY like that!
Cinnamon Raisin Bread
Cinnamon Raisin Bread has been around so long, it even has its own day–September 16th. But, once you see how easy it is to get this bread made, you will be making it many more days than that! This bread is delicious as toast in the morning, with just a little butter. Or, be a little more creative and add some cream cheese, apple slices, and honey on a toasted piece of the bread.
Cinnamon Raisin Bread Ingredients
The ingredients in this cinnamon raisin bread are common baking ingredients that you probably have on hand. So, there is no reason to not try giving this easy bread recipe a try!
Raisins: Raisins have health benefits, including fiber, iron, calcium, and antioxidants. Yes, they are high in calories and sugar but eaten in moderation, raisins can be a great addition to your diet.
Yeast: Use rapid rise yeast, or instant yeast, for this recipe. It is easier to use and faster acting. Make sure your packet of yeast is still good and has not expired.
Hot Water: Make sure the water you add to the mixture is 120°F or less (I prefer a temperature of about 110°F). If the water is too hot, it will kill the yeast.
How to Store Bread
Most bread will only last a day or two at room temperature. However, to get the most out of a loaf of bread, freeze it. After the cinnamon raisin bread has completely cooled, wrap it tightly in aluminum foil. Then, store the wrapped bread in a freezer-safe, zipped bag. Labe and date the bag; it will last for a few months this way.
More Bread Recipes
Cinnamon Raisin Bread
Ingredients
- 1½ cups (217.5 g) raisins
- 1 tablespoon cinnamon
- 3 cups (375 g) all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon instant yeast
- ⅓ cup (67 g) light brown sugar, packed
- 1½ cups (355 g) hot water
Instructions
- In a large bowl, combine the raisins, cinnamon, flour, salt, yeast, and brown sugar. Stir to combine.
- Add hot water (about 110°F) and stir until the dough forms a sticky batter. Place the dough in a bowl that has been sprayed with nonstick cooking spray.
- Cover the bowl in plastic wrap and set in a warm place to rise until almost doubled in size (about 3 hours).
- Line a 6-quart Dutch oven with parchment paper. Place it in the cold oven.
- Preheat oven to 450°F, allowing the Dutch oven to heat up as well.
- When ready, carefully remove the hot Dutch oven from the oven. Dump the dough ball into the preheated Dutch oven and cover tightly with the lid.
- Bake for 25-30 minutes. Remove the lid and bake 10 more minutes (or until the bread is golden brown).
- Remove bread from the oven and let it cool before slicing and serving.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
You commented below that if bread burns on the bottom it’s generally an oven problem. In Dutch oven my bread always burns on the bottom. Is it possible to turn the oven down and let it cook longer. Also my bread did not double in size and yes my yeast was good, but bread was very doughy. Any help appreciated. Want to try this again
All I have available to me is a loaf pan so I baked it on 350 degrees for 45 minutes, then a few minutes on broil to brown the top. The outside didn’t turn “crusty” but it was delicious and I’m able to put the slices in a toaster so this may be the way I bake it from now on. Don’t be afraid to take a risk and make it a different way. You may discover something even better!
Amanda ..I can’t use a hot Dutch oven . Being in a wheelchair, could I use the basic recipe add a little more flour and bake in a breadpan?