This Cinnamon Raisin Walnut No-Knead Bread is an easy homemade artisan bread made with simple pantry ingredients and long fermentation for deep flavor and a crisp crust. Packed with sweet raisins, crunchy walnuts, and warm cinnamon, this rustic Dutch oven bread has a soft, airy crumb and beautifully caramelized exterior. Perfect for breakfast, brunch, or toast, this no-knead bread recipe requires minimal effort and no special equipment beyond a covered pot. If you’re looking for a bakery-style cinnamon raisin bread with walnuts that’s easy to make at home, this foolproof recipe delivers excellent texture and rich flavor every time.

Table of Contents

Ingredients

3 cups (370–390 g) unbleached all-purpose flour, plus extra for dusting
2 teaspoons (12 g) salt
3 tablespoons (43 g) sugar
1 tablespoon (8 g) ground cinnamon
½ teaspoon (3 g) instant yeast
1½ cups (355 ml) lukewarm water
1 scant cup walnuts, roughly chopped
1 scant cup golden raisins (regular raisins work as well)

Instructions

Mix the dry ingredients.
In a large mixing bowl, whisk together the flour, salt, sugar, cinnamon, and instant yeast.
Add mix-ins and water.
Stir in the walnuts and raisins, coating them lightly with flour. Pour in the lukewarm water and mix with a spoon or spatula until a shaggy dough forms. Do not knead—the dough should look rough and slightly sticky.
First rise (12–18 hours).
Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it rest in a warm, draft-free place for 12–18 hours. The dough is ready when it has more than doubled in size, smells slightly yeasty, and shows bubbles on the surface.
Shape the dough.
Turn the dough out onto a lightly floured surface. Dust the top with a bit more flour. Gently fold it over onto itself twice, like closing a book. Shape it into a loose ball. Cover with a towel and let it rest for 1 hour.
Preheat the oven and pot.
About 30 minutes before baking, place a large Dutch oven (with lid) in the oven and preheat to 450°F (230°C). Allow the pot to heat thoroughly.
Score and bake.
Carefully remove the hot pot from the oven. Score the top of the dough with a sharp knife. Using a bench scraper or your hands, gently transfer the dough into the hot pot. Cover with the lid and bake for 30 minutes.
Finish baking uncovered.
Remove the lid and bake for an additional 10–30 minutes, until the crust is deep brown and caramelized.
Cool completely.
Transfer the bread to a wire rack and let it cool completely before slicing.

Tips

Use fresh yeast for best results—if your dough doesn’t bubble after rising, your yeast may be inactive.
For extra flavor, lightly toast the walnuts before adding them to the dough.
If the dough feels too sticky to handle, lightly flour your hands rather than adding too much extra flour.
Allow the bread to cool fully before slicing to avoid a gummy texture.

Variations and Substitutions

Replace walnuts with pecans or hazelnuts for a different nutty flavor.
Swap golden raisins for dried cranberries or chopped dried apricots.
Use brown sugar instead of white sugar for a deeper caramel note.
Substitute up to 1 cup of whole wheat flour for part of the all-purpose flour for a heartier loaf.

FAQs

Can I shorten the rising time?
This recipe relies on a long fermentation for flavor and texture. Reducing the time will result in a denser loaf.

What if I don’t have a Dutch oven?
You can use any oven-safe pot with a tight-fitting lid. A covered casserole dish also works.

How do I store this bread?
Store at room temperature in a paper bag or wrapped in a clean towel for up to 3 days. For longer storage, slice and freeze.

Why is my bread dense?
Possible reasons include inactive yeast, too much flour, or insufficient rising time.

Serving Suggestions

Toast and spread with salted butter or cream cheese.
Serve alongside coffee or tea for breakfast.
Use thick slices for French toast.
Pair with sharp cheddar for a sweet-savory combination.

Why You’ll Love This Recipe

No kneading required—minimal effort.
Long fermentation creates deep flavor and airy texture.
Sweet cinnamon, juicy raisins, and crunchy walnuts in every bite.
Crisp crust with a soft, tender interior.
Perfect for breakfast, brunch, or snacking.