An easy homemade whole wheat cinnamon raisin bread made with simple ingredients, no added sugar, and no kneading required.
Full disclosure: I’m not a natural-born bread baker. Years ago I attempted whole wheat bread in college and it never rose properly — the loaf looked more like thick french toast sticks than sandwich slices. I still ate it though, because wasting food isn’t an option.
If I can get this cinnamon raisin loaf to work, so can you. This recipe is forgiving, simple, and perfect for anyone wanting a wholesome, homemade bread without fuss.
What makes this cinnamon raisin bread great
- Whole wheat flour for fiber and nutty flavor
- Active dry yeast for a natural rise
- Salt to enhance flavor
- Cinnamon for warm spice
- Raisins for natural sweetness
- Water — no eggs or dairy required
How to make Dutch oven cinnamon raisin bread
In a large bowl, whisk together 4 cups whole wheat flour, 3/4 teaspoon active dry yeast, 1 1/2 teaspoons salt, and 2 1/2 teaspoons cinnamon. Stir in 1/3 cup raisins. Slowly pour in 2 cups water and mix until the ingredients are fully combined and a shaggy dough forms. Cover the bowl tightly with plastic wrap and leave on the countertop for 12–16 hours (overnight works well).
When the dough has risen and looks bubbly, preheat the oven to 425°F (220°C). Place a 6‑quart dutch oven with its lid on the middle rack while the oven heats. Once the oven is fully preheated, carefully remove the dutch oven and coat the inside with nonstick cooking spray. Grease your hands with a little oil, shape the dough into a round loaf, and transfer it to the dutch oven. Replace the lid and bake for 20 minutes.
After 20 minutes, remove the lid and bake an additional 10 minutes or until the crust turns golden brown. Remove the dutch oven from the oven and allow the bread to cool inside for 5 minutes. Then transfer the loaf to a wire rack to cool completely before slicing.
Pro tips
- Lightly oil your hands when shaping the dough to prevent sticking.
- Coat the dutch oven well so the loaf releases easily after baking.
- Let the bread cool fully before slicing to keep the crumb from becoming gummy.
FAQs
How long does this cinnamon raisin bread last?
Stored at room temperature in an airtight container, the bread stays fresh for up to 5 days. For longer storage, freeze slices.
Can I freeze this bread?
Yes. Slice the loaf, place slices in a resealable freezer bag, and freeze for up to 6 months. They reheat well in a toaster — delicious with a little butter.
Money-saving tips
- Buy in bulk: Larger bags of flour and raisins are usually more economical.
- Use store brands: Store-brand flour, yeast, and spices often offer the same quality for less.
More baking recipes
One Bowl Apple Bread
Mixed Berry Oatmeal Bars
Healthy Monster Cookies
Did you make this recipe? Leave a comment and rating to share how it turned out!
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Dutch Oven Cinnamon Raisin Bread
4 from 1 review
- Author: Emily Cooper, RDN
- Total Time: 14 hours 30 minutes
- Yield: 1 loaf (12 slices)
- Diet: Vegetarian
Description
An easy, homemade cinnamon raisin bread made with a few pantry staples, no added sugar, and no kneading required.
Ingredients
- 4 cups whole wheat flour
- 3/4 teaspoon active dry yeast
- 1 1/2 teaspoons salt
- 2 1/2 teaspoons cinnamon
- 1/3 cup raisins
- 2 cups water
Instructions
- In a large bowl, combine flour, yeast, salt, and cinnamon.
- Stir in the raisins.
- Add the water and stir until all the flour is incorporated and a shaggy dough forms.
- Cover the bowl tightly and let sit at room temperature for 12–16 hours.
- Preheat the oven to 425°F (220°C), placing a lidded dutch oven in the oven while it heats.
- Carefully remove the heated dutch oven and spray the inside with nonstick spray.
- Shape the dough into a ball with oiled hands and transfer it to the dutch oven.
- Replace the lid and bake for 20 minutes.
- Remove the lid and bake an additional 10 minutes until golden brown.
- Cool the loaf in the dutch oven for 5 minutes, then transfer to a wire rack to cool completely before slicing.
- Enjoy within 5 days or freeze slices for up to 6 months.
Notes
- Grease your hands with a little oil before shaping the dough to prevent sticking.
- Keep the dough in a warm spot while it rises to encourage activity.
- For a sweeter loaf, stir in 2 tablespoons maple syrup or brown sugar with the water.
- Prep Time: 14 hours
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Baked Goods
Nutrition
- Serving Size: 1 slice
- Calories: 176
- Sugar: 2 g
- Sodium: 141 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 7 g
- Protein: 7 g
- Cholesterol: 0 mg
Recipe inspired by Jo Cooks.
Make it a great day!
What’s your favorite kind of bread? Have you ever baked your own?