Foolproof Cinnamon Raisin Pecan Artisan Bread

Foolproof cinnamon raisin pecan artisan bread. It’s crusty on the outside, soft on the inside and loaded with plump raisins and toasted pecans.

Foolproof Cinnamon Raisin Artisan Bread |

Ok guys, you’re just going to have to deal with my crazy Harmons obsession. This time I’m sharing a copycat version of their cinnamon raisin pecan bread, and man is it spot on! Did I mention it’s insanely easy to make? It requires 7 simple ingredients, doesn’t need to be kneaded, and can be left to rise overnight. This recipe produces one tall, crusty, amazing loaf of artisan bread that is sure to be devoured in the blink of an eye. I’m positive you’re going to fall hard for it just like I did!

Foolproof Cinnamon Raisin Artisan Bread |


So what special ingredients will you need? None. The key to this recipe is a Dutch oven. I love my Le Creuset and use it all of the time for soup, noodles and meat, but my favorite thing to make in it is BREAD! It turns out perfect every time!! Of course if you don’t own a Dutch oven, I’ve left a few suggestions down in the notes section.

Foolproof Cinnamon Raisin Artisan Bread |

The recipe below says it only takes an hour and a half to make, but that’s just the “hands-on” time. The dough itself needs 18 hours to rise (and ferment), so please be aware of that! When the dough has doubled in size and is covered in bubbles, you know it’s ready to go. Sometimes this process can take up to 24 hours, especially if its winter and your house is really cold, however, in the summer it can take as little as 12 hours.  When the dough is ready, place a Dutch oven (with the lid on) into the oven and turn it on to 450 degrees. Allow it to heat in the oven for 30 minutes.

Foolproof Cinnamon Raisin Artisan Bread |

Meanwhile, take the corners and fold under, creating a ball. Place it on a large square of parchment paper (big enough to cover the bottom of your Dutch oven), then dust the dough with flour, cover with plastic wrap and allow it to rest for 30 minutes. Using a sharp knife, at a 90 degree angle, score an X in the top of the loaf. Each score mark should be about 3 ½ inches long and about 1/4″ deep. Scoring the loaf will help prevent unwanted cracks and will help the loaf rise up instead of expand out. Then, using a mister, spray bottle, or pastry brush, lightly mist (or brush) the top of the bread with water. You don’t want to drench the dough, just give it a nice kiss of moisture. This little trick will help produce steam which will create a nice crisp crust.

Carefully remove Dutch oven from the hot oven. Place the dough into it, cover and return it to the oven to bake for 30 minutes. Remove the lid and bake for an additional 8-12 minutes or until the top is a deep golden brown. Transfer the loaf bread to a cooling rack to cool for 30 minutes so that the crumb inside isn’t gummy. I know it’s a long time to wait (trust me, I’m always tempted to slice into it right away), but it’s worth it!

Foolproof Cinnamon Raisin Artisan Bread |

This bread has quickly become a staple in our home. It can be easily customized and makes a great gift for holidays or special occasions. I hope my tips and tricks will inspire you to make a loaf of your own. You’ve totally got this!

Foolproof Cinnamon Raisin Artisan Bread |

Foolproof Cinnamon Raisin Pecan Artisan Bread Recipe

Foolproof cinnamon raisin pecan artisan bread. It's crusty on the outside, soft on the inside and loaded with plump raisins and toasted pecans.
4.44 from 53 votes
Pin Rate
Course: Bread
Cuisine: American
Prep Time: 50 mins
Cook Time: 40 mins
Total Time: 1 hr 30 mins
Servings: 12 slices
Calories: 171kcal
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  • 3 1/4 cup all purpose flour - OR bread flour
  • 1 3/4 tsp coarse kosher sea salt
  • 1 3/4 tsp ground cinnamon
  • 1/2 tsp active dry yeast
  • 1 1/2 cup +2 tbsp warm water
  • 1/2 cup raisins - fresh is best
  • 1/2 cup toasted pecans - coarsely chopped


  • Whisk the flour, salt, cinnamon and yeast in a medium bowl. While stirring with a wooded spoon, gradually add the water, stir until incorporated. Toss in the raisins and pecans, mix the dough gently and form into a rough ball.
  • Transfer to a large clean (ungreased) bowl. Cover with plastic wrap and let dough rise in a draft-free area at room temperature until surface of dough is covered with tiny bubbles and the dough has more than doubled in size (This usually takes about 18 hours or so, however, it still turns out great with just 12 hours of rise time).
  • When the dough is ready, place a Dutch oven into the oven and turn it on to 450 degrees. Allow it to heat in the oven for 30 minutes.
  • Meanwhile, transfer the dough to a large square of parchment paper (big enough to cover the bottom of your Dutch oven). Lightly dust dough with flour, cover it with plastic wrap and allow it to rest for 30 minutes. Using a sharp knife, at a 90 degree angle, score an X in the top of the loaf. Each score mark should be about 3 1/2 inches long and about ¼" deep. Using a mister, spray bottle, clean toothbrush or pastry brush, lightly mist (or brush) the top of the bread with water.
  • Carefully remove Dutch oven from the oven. Place the shaped dough into it, cover and return to the oven to bake for 30 minutes. Remove the lid and bake for an additional 8-12 minutes or until the top is nice and dark (but not burnt). Remove from the oven and transfer the loaf bread to a cooling rack. Allow it to cool for at least 30 minutes before slicing to prevent a gummy crumb.


- If you don't have a Dutch Oven, you can use the insert of a crock-pot (and the lid) or any deep enameled stoneware you might have (like a round baker or casserole dish), just cover it with foil.
* Recipe total time does not include the 12-18 hour rise.


Serving: 12g | Calories: 171kcal | Carbohydrates: 32g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Sodium: 343mg | Potassium: 103mg | Fiber: 2g | Sugar: 1g | Vitamin C: 1mg | Calcium: 14mg | Iron: 2mg

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  1. this really is an incredibly easy and delicious bread – it makes fabulous toast (l would love to use it for grilled cheese sandwiches, too)

  2. I’d love to try this but flour amounts measured by volume can be terribly inconsistent. Do you have the amount by weight?

  3. My husband’s teeth do not allow him to eat very crusty bread. How can I make it less crusty? Leave the lid off? Don’t spray with water?

  4. The bread turned out great but the dough was extremely sticky and I was wondering if that is normal. I had to add about a 1/4 cup of flour to be able to work with the dough from the bowl to the dutch oven.

    The raisins and nuts makes the bread awesome but the bites without the raisins and nuts are very plain. Is that expected? I am guessing that without sugar, the answer is yes. The easiest solution is to enjoy with butter, which we will. Thanks for sharing, for my first time, it worked very well.

    1. Hi Tyler. Yes, the dough is rather soft and sticky. It’s sort of blob-like when you place it in the Dutch oven. As far as the bread tastes, it’s not going to be sweet like the standard cinnamon swirl loaf. That includes sugar in both the dough and the cinnamon swirl. You can up the amount of cinnamon if you like, or you can always try adding sugar to the dough, however, I have not tested it that way so I’m not really sure how it would turn out. It may be a fun experiment though!

      1. 5 stars
        Followed recipe exactly and it turned out beautifully! I didn’t have pecans so doubled the raisins. Thanks for sharing a wonderful recipe!

  5. Had high hopes when I saw the title of this recipe, but had disappointing results.  I followed the recipe carefully, but ended up with stodgy, hard loaf.  I’m hoping I can eat it toasted, so it’s not a complete waste. 

  6. I used your recipe and added about 1/2 cup sour dough starter. Came out great!

    Question; why do you let it rise 18 hours? It looked like it had risen sufficiently with 4 – 5 hours!

  7. The bread was quite doughy after baking, i assume it was because it didn’t rise very much, even after 18 hours. Any suggestions?

  8. Good morning….I’ve been looking for this bread for the longest. So happy I found it…so my question is can I use cinnamon chips instead of ground cinnamon? I’m in love with the flavors and would love to use the chips. Thank you

      1. 5 stars
        I love this bread and so do my husband and friends. It is also impossible to mess it up. Today, I prepared it but I’m goj g to put in the fridge and knly bake it the day after tomorrow. I will take it out and bring it to room temperature before baking. Hope it turns out! It makes great French toast.

        1. It sure does make good french toast! So happy you all like it. You will have to let me know how it turns out! Thank you!

  9. I would recommend adding the raisins and pecans before the water. If they’re coated in flour they are less likely to navigate to the outside of the bread and burn as some people have mentioned has been a problem. I am also curious what size of Dutch Oven you used – I think that mine is too big and allowed the dough to spread out too much. The consistency is accurate but it appears it didn’t rise much though I suspect that’s because of the size of the DO. This is delicious and I’m making it again today and leaving out the nuts so I can send it in my son’s lunch to school. Thanks for the recipe!

    1. You are so welcome 🙂 Yes, there are options for this. I think mine is like 5 -6 quarts. Hope that helps!

  10. 5 stars
    I’ve been using my pressure cooker on yogurt setting to raise bread 3-4 hours.  Works great, I go to gave 18 hours to wait !

  11. 5 stars
    This recipe is amazing!!! So easy to do (trust me if I can bake it, anyone can) and it turns out so crusty / chewy and delicious! Thanks for sharing xx

  12. 5 stars
    Thank you so much for this recipe! This was amazing! My family devoured it immediately – no left overs for the next day!!! I’ve made it twice and will make again. Wondering if I can double the recipe — and if so – does that change bake time etc? 

    1. Happy to hear that! It might take a little longer, I would just keep an eye on it.

  13. I followed the instructions explicitly twice and both times my loaf had turned out quite flat across the top. Any suggestions or ideas what I could be doing wrong?

  14. 5 stars
    I have been making no-knead bread for several years. Adding the cinnamon, raisins (or craisins depending what I have on hand) and the toasted pecans is a great variation. This recipe has become one of my favorites.

    For those who have never made this type of bread, the dough is supposed to be sticky. There are YouTube videos showing what no-knead dough should look like after it has processed for its minimum 18 hours, how to form the bread and additional tips on baking. There also is information on the web regarding the science behind no-knead bread. Comparing a traditional yeast, kneaded bread with a no-knead bread is comparing apples to oranges.

    I love making no-knead breads because they are simple and easy to make. Learning and understanding the differences with this type of bread vs a traditional bread is key to making a successful no-knead bread.

    I agree with another post regarding adding the raisins and nuts to the flour. I make another no-knead bread that I add chopped fresh rosemary and sunflower seed. Stirring the added ingredients and the flour together before mixing in the water helps to keep the added ingredients within the dough rather than migrating to the surface.

    I have many cast iron Dutch ovens including Staub, Le Creuset and Lodge. For this size of recipe I prefer my Lodge cast iron 4 qt. Dutch oven. I always use parchment paper dusted with flour to place my loaf on to form and let rise and then drop into my heated Dutch oven. 

    Thanks for sharing a delicious no-knead bread recipe variation!

  15. Hi!  Sounds absolutely amazing!  I’m new at breads and  I was wondering, can i substitute to make this gluten free?  My grandson LOVES ❤️ breads! Since my husband and I share a home together with my daughter and her family, I’d love to be able to serve him some! Otherwise I feel I shouldn’t make it. 😶 I’m

    1. You could try almond flour, oat flour, coconut flour. You would have to check the ground cinnamon to find one that says gluten free. Some brands are gluten free. Usually the raisins are gluten free, but you would need to just make sure & also with the pecans.

  16. Hi there!

    After reading the comments, can’t wait to make it!

    Do you know if you can use a bread machine to make this and, if so, what, if any, changes would need to be made? I like using the oven but my husband prefers the bread machine. 🙂

    Thanks so much!

  17. 5 stars
    This turned out super!! I had quick rise yeast so only let it rise 10 hr. Also didn’t have raisins so chopped dates and it was really good. Will definitely make this again