Introduction

This no-knead cinnamon raisin bread is an easy and rewarding bake that produces a beautifully soft and flavorful loaf. With just a bit of mixing and patience, you’ll have a sweet, spiced bread perfect for breakfast or snacks.

The image shows a round loaf of bread with a golden brown crust, textured with deep cracks and swirls on its surface. The bread has a crunchy, rustic appearance with dark spots from baked raisins scattered all over the top. The edge on one side is dusted with white flour, creating a rough contrast to the rest of the crust. The loaf is placed on a black wire rack, with the focus on the detailed, uneven surface of the bread. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 ¼ cups plus 2 tablespoons all-purpose flour (425 grams)
1 ¼ cup plus 3 tablespoons water
1 ¼ teaspoons salt
3 tablespoons sugar
1 teaspoon yeast (instant or active dry)
1 cup raisins (soaked in water)
1 ½ teaspoon cinnamon

Instructions

Step 1: In a large mixing bowl, combine the flour, water, salt, sugar, cinnamon, and soaked raisins. Mix everything together at once to ensure even distribution of cinnamon and raisins.
Step 2: Use a rubber spatula to incorporate any dry flour. The dough should come together as a shaggy ball; if there are dry spots, add a few teaspoons of water and mix again. The dough will be sticky.
Step 3: Cover the bowl tightly with plastic wrap and place it in the refrigerator. Let the dough rise for 10 hours or overnight. In the morning, if the dough hasn’t doubled in size, remove it and let it rise at room temperature until doubled.
Step 4: Line a baking sheet with parchment paper or spray it with nonstick cooking spray. Gently shape the dough into a smooth ball by pulling from the bottom to smooth the top. Deflate any large air bubbles and place the dough on the prepared sheet.
Step 5: Prepare a warm place for the dough’s second rise, such as a slightly warmed oven or a bowl of hot water inside the oven. Cover the dough with greased plastic wrap and let it rise for about 45 minutes until puffy but not fully doubled. Preheat the oven to 425°F (220°C) near the end of rising.
Step 6: Bake the loaf for 35-40 minutes until it is deep golden brown and reaches an internal temperature of 200°F (93°C). Allow the bread to cool for an hour before slicing.

Tips & Variations

For extra flavor, toast the raisins before soaking to deepen their sweetness.
Swap raisins for dried cranberries or chopped apricots for a different twist.
Use honey or maple syrup instead of sugar for a richer sweetness.
Ensure your water is at room temperature to help the yeast activate properly.
For a more pronounced cinnamon flavor, sprinkle a bit more cinnamon on top before baking.

Storage

Store the bread in an airtight container or wrapped in plastic wrap at room temperature for up to 3 days. To keep it longer, slice and freeze the bread; thaw slices as needed. Reheat slices in a toaster or oven for best texture.

How to Serve

A close-up view of several slices of raisin bread arranged overlapping each other on a wooden surface, each slice showing a textured light brown inside filled with many dark raisins scattered throughout. One slice in the front has a spread of melting butter, giving it a glossy, creamy white patch, while a silver knife with some butter on it touches the slice’s edge. The crust is golden brown with a rough texture, covered lightly with flour. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Do I have to soak the raisins before adding them?

Soaking raisins softens them, preventing them from drawing moisture out of the dough and ensures a tender bite. It’s recommended but not strictly necessary if you prefer.

Can I use active dry yeast instead of instant yeast?

Yes, you can use active dry yeast. If using active dry yeast, dissolve it in a small amount of warm water first and let it activate before mixing with other ingredients.