Savor the inviting aroma and warming flavors of this easy raisin bread recipe. Bread has a bad reputation for being difficult to make at home but we’re here to bust that myth. This no knead raisin bread is a breeze to make in your stand mixer and doesn’t require even a moment of kneading. Baked in a dutch oven, it offers a crusty exterior and a moist interior with flavors of cinnamon, sugar and raisins.
The dough of this easy raisin bread recipe is perfect to prepare before bedtime and let rise overnight. When you wake up the next morning, you’ll have fresh-baked bread in no time flat. The raisin bread pairs great with a slather of almond butter or softened unsalted butter. It also goes great with a full breakfast of eggs and fruit or a bowl of steel cut oatmeal. For a bit of crunch and added flavor, mix 1/4 cup of unsalted sunflower seeds into the dough at the same time you add the raisins.
Easy Raisin Bread Recipe
- 3 cups all-purpose flour
- 1 tsp active dry yeast (quick rising)
- 1/4 cup sugar
- 1/2 tsp salt
- 1 1/2 cups warm water
- 1 cup raisins
- 1 1/2 tbsp cinnamon
- In the bowl of a stand mixer, combine the flour, yeast, sugar and salt. Mix on low with the paddle attachment until combined.
- Slowly add the water to the flour mixture, mixing on slow speed until combined. The dough will be very wet and sticky.
- Add the raisins and mix on low until combined.
- Turn of the mixer, remove the paddle attachment and scrape any dough from the paddle attachment back into the bowl.
- Using a rubber spatula, scrape down the dough from the sides of the bowl. Sprinkle the cinnamon over the top of the dough and gently mix it into the dough. The cinnamon doesn't have to be evenly dispersed in the dough, just gently mix it in a bit.
- Soak a kitchen towel in warm water and wring out the towel. Cover the mixer bowl with the towel and set the bowl in the corner of the kitchen counter.
- Let the dough rise for 8 hours or overnight.
- After the dough has risen, place a dutch oven with its lid into your oven. Preheat the oven to 425 degrees F.
- Meanwhile, roll out a square of parchment paper onto your countertop. Scrape the dough down the sides of the mixer bowl. Dip your fingers into flour and then gently form the dough into a ball. Transfer the dough ball to the parchment paper.
- Resoak the towel in hot water and wring out the excess water. Place the towel over the dough while the oven preheats.
- After the oven has preheated, remove the towel from the dough. Using a serated knife wiped in olive oil, make two 1/2 inch deep slashes in the top of the dough.
- Carefully remove the lid from the dutch oven and transfer the dough with the parchment paper into the dutch oven. Put the lid back onto the dutch oven and bake the bread for 25-30 minutes or until it is gently browned on top and the center of the bread sounds hollow when you tap on top.
- Remove the dutch oven from the oven and remove the lid. Let the bread cool completely before you remove it from the dutch oven and before serving.
- Serve the raisin bread with fresh-ground almond butter or unsalted butter.
Looking for other delicious breakfast recipes? Dive into our popular breakfast taco with a crispy cheese tortilla recipe.
So, how did the recipe turn out? We’d love to hear from you! Join the conversation by leaving a comment below.
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