No-Knead Cinnamon Raisin Bread

A Cozy, Crusty Loaf with Subtle Sweetness and Spice

There’s nothing quite like the smell of bread baking in the oven, warm, toasty, and inviting enough to draw everyone into the kitchen. Now imagine that classic comfort layered with the sweetness of golden raisins, the spice of cinnamon, and just a whisper of island warmth from Kōloa Spice Rum. That’s what this loaf delivers: a simple, rustic bread that feels both familiar and quietly elevated.

This isn’t the kind of bread that demands hours of kneading or fancy equipment. It’s a no-fuss, no-knead recipe that comes together with little more than a bowl, a spoon, and a Dutch oven. But what comes out of the oven looks and tastes like something from an artisan bakery, golden crust, tender crumb, and swirls of cinnamon that perfume the air as it bakes. The raisins add pockets of natural sweetness, while the rum works behind the scenes, enhancing the spice and bringing out subtle layers of caramel and clove that you might not notice at first, but would miss if they weren’t there.

The beauty of this bread is in its versatility. Serve it fresh with a pat of butter melting into the crust, toast it for breakfast with a spoonful of jam, or save a few slices for the best French toast you’ll ever make. It’s hearty enough for a weekend bake, yet simple enough to fold into your everyday routine. And with that little splash of rum, it carries a warmth and depth that transforms a cozy cinnamon raisin loaf into something memorable.

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Why Add Rum?

Kōloa Spice Rum is infused with notes of cinnamon, clove, honey, and caramel, flavors that mirror the heart of a classic cinnamon raisin loaf. When folded into the dough, it adds depth to the sweetness and a subtle, inviting aroma as the bread bakes.

It’s a gentle, flavorful upgrade that enhances without overpowering. Think of it like adding vanilla to a cake batter: you don’t notice it directly, but you’d miss it if it weren’t there.

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Savory Variations and Finishing Touches

While the base recipe makes a cozy cinnamon raisin loaf, this dough can just as easily be turned into a savory bread. Simply leave out the raisins, cinnamon, and rum, then try one of these variations (adjust seasonings as needed):

• Rosemary & Garlic: Add 1–2 teaspoons dried rosemary (or 1 tablespoon fresh, finely chopped) plus 1 teaspoon garlic powder for an aromatic, herby loaf.

• Everything Bagel Style: Stir 1 tablespoon of everything bagel seasoning into the dough and sprinkle a little more on top before baking for a crusty, savory finish with a sesame–garlic crunch.

• Dill & Caraway: Add 1 teaspoon dried dill and 1–2 teaspoons caraway seeds for a tangy, earthy loaf that’s especially good with soups or smoked salmon.

• Olive & Herb: Fold in ½ cup chopped olives with a teaspoon of oregano or thyme for a Mediterranean-inspired variation that pairs beautifully with cheese boards.

One of the joys of this recipe is how adaptable it is. After the second rise, you can lightly wet the surface of the loaf (a pastry brush with water works best) and sprinkle with everything bagel seasoning for a crunchy, savory crust. It bakes up fragrant, golden, and absolutely irresistible.

This bread works beautifully in a Dutch oven, which creates the perfect steam environment for a crisp crust and tender crumb, no fancy equipment required.

Consider this bread recipe a starting point: make it your own with different spice blends, seeds, or herbs. Whether sweet with cinnamon and raisins or savory with rosemary, garlic, or dill, it’s a recipe that’s endlessly versatile and always rewarding.