Cinnamon Raisin Artisan Bread

The first time I baked cinnamon raisin bread, my entire apartment smelled like a bakery and I honestly didn't want to leave. The way cinnamon swirls through a rustic loaf creates something magical—part comfort food, part artisan creation. This recipe strikes that perfect balance between wholesome bread and sweet treat.

I remember bringing a warm loaf to a weekend brunch and watching it disappear within minutes. Someone asked if I'd been up since dawn kneading dough, but the beauty of this recipe is how forgiving it is—even my early attempts turned out beautifully.

Ingredients

• Bread flour: Higher protein content gives this loaf structure and that satisfying chewy texture
• Ground cinnamon: Don't be tempted to add more than 2 teaspoons or it can overwhelm the yeast
• Salt: Essential for flavor balance and controlling fermentation
• Instant yeast: No proofing needed but make sure your water feels pleasantly warm to the touch
• Granulated sugar: Feeds the yeast and adds subtle sweetness that complements the raisins
• Warm water: Should be around 110°F—too hot kills yeast, too cold slows everything down
• Raisins: Plump them in warm water for 10 minutes if they seem dried out
• Unsalted butter: Softened butter incorporates beautifully into the dough for tenderness
• Melted butter for brushing: Creates that gorgeous golden finish and keeps the crust tender

Instructions

Mix the dry foundation:

Whisk together bread flour, cinnamon, salt, instant yeast, and sugar in your largest bowl until everything is evenly distributed

Bring the dough together:

Pour in the warm water and add softened butter, stirring with a wooden spoon until you have a shaggy, sticky mass that's starting to come together

Knead in the raisins:

Work the dough by hand or mixer for 7 to 10 minutes, adding raisins halfway through, until smooth and elastic—it should bounce back when poked

First rise:

Shape into a tidy ball, place in a greased bowl, cover, and let rise in a warm spot for 1 to 1.5 hours until doubled

Shape your loaf:

Gently turn dough onto a floured surface and shape into a round or oval without deflating too much

Second rise:

Place on parchment or in a proofing basket, cover, and let rise another 45 minutes until puffy

Preheat strategically:

Heat oven to 425°F with your Dutch oven inside if using—getting everything hot creates that professional crust

Score the surface:

Make shallow slashes with a sharp knife to guide where the loaf will expand

Bake covered first:

Transfer to hot Dutch oven or baking sheet, cover, and bake 20 minutes to trap steam

Finish uncovered:

Remove lid and bake another 20 minutes until deep golden brown and the loaf sounds hollow when tapped

Butter and cool:

Brush with melted butter if desired, then cool completely on a wire rack for at least 1 hour

Save

This bread became my go-to for housewarming gifts after a friend told me she toasted a slice every morning and thought of me. Food creates connections like that.

Making It Your Own

Dried cranberries or chopped dates work beautifully in place of raisins and add their own personality. Sometimes I'll add a handful of toasted walnuts for extra texture—just fold them in gently during the final minutes of kneading.

Storage Wisdom

This loaf keeps remarkably well at room temperature for 2 to 3 days wrapped in parchment. For longer storage, slice and freeze in a freezer bag—individual toast straight from frozen in about 2 minutes.

Serving Ideas

Thick slices toasted with salted butter are my absolute favorite way to enjoy this bread, especially alongside a strong cup of coffee. For a special breakfast, try French toast made with slightly stale slices—the cinnamon and raisins make it extraordinary.

• Spread room temperature cream cheese on fresh slices for an afternoon treat
• Use day old bread to make an exceptional bread pudding
• Serve alongside sharp cheddar for a sweet and savory appetizer

Save

There is something deeply satisfying about pulling a homemade loaf from the oven, especially one that fills your home with cinnamon warmth. Happy baking.

Recipe Questions

→ Can I use active dry yeast instead of instant yeast?

Yes, simply dissolve active dry yeast in the warm water first and let it bloom for 5–10 minutes before combining with other ingredients. The rising time remains the same.

→ Should I soak the raisins before adding them?

Soaking isn't necessary—the raisins will plump nicely during baking and absorb moisture from the dough. If you prefer softer fruit, soak in warm water for 15 minutes and pat dry before kneading.

→ Can I make this without a Dutch oven?

Absolutely. Bake on a parchment-lined baking sheet and tent loosely with foil for the first 20 minutes to create steam, then remove foil for the final bake. The crust will be slightly less crispy but still delicious.

→ How should I store this bread?

Wrap tightly in plastic or store in a bread bag at room temperature for up to 3 days. For longer storage, slice and freeze in freezer bags—toast directly from frozen for best results.

→ Can I substitute the raisins with other dried fruit?

Dried cranberries, chopped dates, currants, or chopped dried figs work beautifully. Keep the total quantity around 1 cup to maintain proper dough hydration and balance.