Cinnamon Raisin Artisan Bread is a cozy, slightly sweet loaf with a crisp crust and tender, chewy crumb that works for breakfast or dessert. I’ve baked it many times, adjusting fermentation and raisin distribution until the flavor and texture felt just right. If you like easy techniques for great crust and crumb, my approach borrows from the simple artisan bread method.
Why Make This Recipe
- The flavor balance of warm cinnamon and plump raisins is comforting and crowd-pleasing.
- It makes a hearty breakfast or an impressive homemade gift without complicated shaping.
- The bread keeps well and slices beautifully for toasting or French toast.
- It uses pantry-friendly ingredients and adapts well for special diets.
- Personally, I love this loaf because the slow fermentation deepens the sweetness without adding much sugar, giving a natural, rounded flavor.
In addition to this loaf, it pairs nicely with sweet bites like cinnamon-sugar monkey bread bites for a brunch spread.
Recipe Overview
- Prep time: 30 minutes active (plus 1–2 hours rising or overnight cold ferment)
- Cook time: 30–40 minutes at 425°F (220°C) with steam for the first 10 minutes
- Total time: 2–12 hours depending on fermentation method
- Servings: 10–12 slices (one standard loaf)
- Difficulty: Medium — basic dough handling and timing required
- Method: Mix, bulk ferment with periodic folds, shape into a bâtard or boule, final proof, and bake on a preheated stone or Dutch oven for a crisp crust.
My Experience Making This Recipe
I tested this loaf using both same-day warm ferment and overnight cold ferment. The overnight method produced deeper flavor and better crumb structure, while the same-day method is great when you need bread quickly. I learned that adding raisins during the later folds prevents them from breaking and keeps them evenly distributed.
How to Make Cinnamon Raisin Artisan Bread
You’ll mix flour, water, yeast, a touch of sugar, salt, cinnamon, butter (or oil), and raisins into a sticky dough. After an autolyse and gentle kneading or a few stretch-and-folds, bulk ferment until roughly doubled; aim for dough temperature around 75–78°F (24–26°C). Shape gently to avoid crushing the raisins, proof until airy, then bake in a preheated Dutch oven or on a baking stone at 425°F (220°C) with steam for the first 10 minutes to develop a glossy, crackly crust.
Expert Tips for Success
- Use a kitchen scale for accuracy — 1–3 grams difference in yeast or salt can change fermentation speed.
- For best texture, perform 3–4 stretch-and-folds during the first 90 minutes of bulk ferment instead of intensive kneading.
- Add raisins after the first fold so they stay whole and spread evenly; briefly soak large dried raisins in warm water or rum for 10–15 minutes to plump them.
- Preheat a Dutch oven or baking stone for at least 45 minutes to ensure a strong oven spring; a hot surface helps the bottom crust set quickly.
- If you avoid dairy or eggs, check my tested vegan twist for inspiration at delicious vegan cinnamon swirl bread.
How to Serve Cinnamon Raisin Artisan Bread
- Slice warm and serve with softened butter, honey, or mascarpone for breakfast or an elegant brunch.
- Turn thicker slices into French toast — the slightly sweet crumb soaks custard beautifully.
- For a holiday table, present it on a wooden board with a bowl of spiced butter and dried fruit; it pairs well with spiced desserts like gingerbread cake with cinnamon cream cheese frosting.
- For casual serving, toast and top with cream cheese and a drizzle of maple syrup.
Storage and Reheating Guide
Store whole or sliced bread at room temperature in a paper bag inside a breathable container for up to 2 days to preserve crust. For longer storage, wrap tightly in plastic wrap or foil and freeze for up to 3 months; slice before freezing for easy portions. Reheat slices from frozen directly in a 350°F (175°C) oven for 8–12 minutes, or toast slices on medium heat until warmed through to restore crispness.
Recipe Variations
- Cinnamon-Pecan Swap: Replace half the raisins with toasted pecans and add 1/4 cup brown sugar for a nuttier loaf.
- Pumpkin Spice Twist: Fold in 1/2 cup pumpkin puree and a teaspoon of pumpkin pie spice; reduce water by 1/4 cup to keep dough consistency. Try inspiration from cinnamon swirl pumpkin bread mini loaves for flavor ideas.
- Gluten-Free: Use a tested 1:1 gluten-free flour blend with xanthan gum and slightly less water; expect a denser crumb and proof longer.
- Dairy-Free: Replace butter with neutral oil or vegan butter and use plant milk if the recipe calls for milk.
Nutritional Highlights
- Provides complex carbohydrates and fiber from whole-grain flour options and raisins.
- Raisins add natural sweetness along with iron and potassium; control added sugar for a healthier loaf.
- Allergens: contains wheat (gluten) and may contain dairy or nuts depending on variations; disclose these when serving guests.
- Portion guidance: one 1-inch slice (~60–80g) is a reasonable serving for breakfast or toast.
Troubleshooting Common Issues
- Dense crumb: Check yeast freshness, avoid overflouring, and ensure adequate bulk fermentation at 75–78°F (24–26°C). Use a longer proof or warm up the dough slightly.
- Raisins clump or sink: Add raisins later in the folding stage and pat them dry if pre-soaked; press evenly into the dough during shaping.
- Pale or soft crust: Bake with steam for the first 10 minutes and finish uncovered; increase oven temperature to 450°F (230°C) for the first 5–10 minutes if needed for more color.
Frequently Asked Questions
Q: Can I use instant yeast instead of active dry yeast?
A: Yes—use about 25% less instant yeast than active dry. Mix instant yeast directly with dry ingredients and expect slightly faster fermentation; watch dough volume rather than clock time.
Q: How do I keep the raisins from burning in the oven?
A: Soak raisins briefly and drain before adding to dough, and avoid sprinkling sugar on the crust. A hot, humid initial bake prevents direct scorching by setting the crust quickly.
Q: Is a Dutch oven necessary for a good crust?
A: No, but a Dutch oven traps steam and mimics professional steam ovens, giving a glossy crust and good oven spring. You can also use a baking stone with a tray of boiling water to create steam.
Q: Can I make this dough ahead for baking the next day?
A: Absolutely—use an overnight cold ferment in the refrigerator (about 8–16 hours). Cold fermentation develops flavor and makes scheduling easier; bring the dough to room temperature for 30–60 minutes before shaping and final proofing.
Cinnamon Raisin Artisan Bread
- Total Time: 120 minutes
- Yield: 10–12 slices 1x
- Diet: Vegetarian
Description
A cozy, slightly sweet loaf with a crisp crust and tender, chewy crumb, perfect for breakfast or dessert.
Ingredients
- 3 cups all-purpose flour
- 1 1/4 cups water
- 1 teaspoon active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- 2 tablespoons butter (or oil)
- 1 cup raisins
Instructions
- Mix flour, water, yeast, sugar, salt, cinnamon, butter (or oil), and raisins into a sticky dough.
- Perform an autolyse and gentle kneading or use a stretch-and-fold technique.
- Bulk ferment the dough until roughly doubled, aiming for a dough temperature of 75–78°F (24–26°C).
- Shape the dough gently, proof until airy, and then bake in a preheated Dutch oven or on a baking stone at 425°F (220°C) with steam for the first 10 minutes.
Notes
For best texture, perform 3–4 stretch-and-folds during the first 90 minutes of bulk ferment and add raisins after the first fold.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 3g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 5mg