Cinnamon-Raisin Bread Recipe

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The secret to bakery-approved cinnamon-raisin bread is in the humble Dutch ovenwhich allows the bread to bake, steam, and develop a deliciously crispy outer crust.

Tender and sweet, the crumb of this cinnamon-raisin bread has just the right hint of spice, and the raisins provide wonderful bursts of sweetness. Serve warm, toasted slices with salted butter for a breakfast to remember.

Ingredients for Cinnamon-Raisin Bread

Simple pantry staples combine in this sweet bread recipe. To make cinnamon-raisin bread, you’ll need:

• Warm water: Activates the yeast and hydrates the dough.
• Active dry yeast: Creates lift in the dough to give the bread its rise.
• Light brown sugar: Sweetens the dough with a hint of molasses for added depth.
• All-purpose flour: Gives the bread its structure.
• Raisins: Sweet fruit studded throughout the loaf.
• Ground cinnamon: Adds a touch of spice for added warmth.
• Kosher salt: Enhances the flavor of the bread and helps strengthen the dough structure.
• Cooking spray: Prevents the loaf from sticking to the Dutch oven.
• Ice cubes: Added into the Dutch oven to create steam, allowing the dough to expand as much as possible before the crust sets.

How To Make Cinnamon-Raisin Bread

Whether you’re new to making bread at home or an avid bread baker, you’ll find this recipe is easy to follow. Full instructions are below, but here’s a brief recap before you get started:

• Step 1. Activate yeast: Whisk together warm water, yeast, and sugar in the bowl of a stand mixer; let stand until foamy.
• Step 2. Knead dough: Add flour, raisins, cinnamon, and salt. Knead with a dough hook until dough forms. Continue to knead, adding flour as needed until dough is smooth and elastic. Transfer to a greased bowl, turn to coat, and cover. Let rise until doubled in size.
• Step 3. Preheat Dutch oven: In the last 30 minutes of rise, place Dutch oven with lid in the oven and preheat to 450°F.
• Step 4. Shape loaf: Place dough on lightly floured parchment paper and shape into a ball. Sprinkle with flour and cut an X on top of loaf. Place a sheet of parchment into preheated Dutch oven, then transfer in floured parchment with dough. Tuck ice cubes between the layers of parchment. Cover with lid.
• Step 5. Bake: Bake for 25 minutes, then remove lid and bake until dark golden brown.
• Step 6. Cool: Carefully lift bread out of Dutch oven using parchment paper. Cool on a wire rack.

Recipe Tips From The Southern Living Test Kitchen

Even if you’re a pro at bread baking, keeping these simple tips in mind from our test kitchen will help ensure the best results every time:

• Be patient: This bread only requires one proof, which is slightly longer than usual—this accounts for a typical second rise. Be patient and give it time to double in volume before proceeding with the recipe.
• Get creative: Substitute any sort of similarly-sized dried fruit, like cranberriescurrants, or golden raisins as desired.
• Use a Dutch oven: While you could pop your loaf onto a stone or baking sheet, a Dutch oven helps create a high and even level of heat within a smaller environment, almost like an oven within an oven. This helps homemade bread develop a better crusty crunch.
• Avoid cutting too deep: When scoring the bread, it doesn’t need to be cut very deep—just a surface level score will do.

Do I Need To Use A Dutch Oven for Bread?

Using a Dutch oven is a great way to create professional-looking loaves every time. Here are a few reasons why Dutch ovens create better bread:

• Shaping: The shape of the Dutch oven helps contain the rising dough as it bakes.
• Traps steam: The covered vessel allows the dough to expand as much as possible before the crust sets, particularly with help from the ice cubes added into the pot.
• Prevents cracks: This steam helps prevent the crust from setting and splitting as the loaf expands.
• Heat retention: When preheated, Dutch ovens help create a thick crust by mimicking the high heat of a professional bread oven.

If you don’t have a Dutch oven, substitute with any oven-safe pot with a lid, a cast iron skillet covered with foil, or a covered baking dish.

How To Store Cinnamon-Raisin Bread

Cinnamon raisin bread can be stored for up to two days at room temperature in a bread bag or bread box. You can also slice and freeze the bread for easy grabbing for up to three months for longer storage. Thaw or toast as needed.

What To Serve With Cinnamon-Raisin Bread

This sweet bread is ideal for breakfast. Serve slathered with salted butter, toasted with cinnamon sugar, or topped with cream cheese and honey, avocado, peanut butter and banana, or other toppings as desired. You can also use this bread for turkey and Brie or ham and Swiss sandwiches, or to make delicious grilled cheese. Any stale leftovers can be diced up for bread pudding, or used for French toast.

More Homemade Bread Recipes You’ll Love

If you’re on a homemade bread kick, make sure to try out these recipes (if you haven’t already):

Editor’s Note: This recipe was developed by Melissa Gray; the headnote was written by Catherine Jessee.