You'll love this easy, no knead bread recipe!
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❤️ Why you'll love it
- Fresh bread makes the whole house smell like a bakery.
- No need to knead—easily mix everything up in a bowl!
- Broken oven? Too hot a day to bake? This cinnamon raisin bread recipe uses the slow cooker instead!
If it's your first time making crock pot bread, you are in for a real treat. Not only is this the easiest bread recipe ever, but the best part is that no one will know it only took about 10 minutes of prep time—the gorgeous loaf looks (and tastes) like you spent hours making it!
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
If you are vegan (or dairy-free) you can substitute almond milk or oat milk and vegan butter for the dairy.
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- Measure all-purpose flour into a large mixing bowl and add spices.
- Mix the flour and spices together.
- In another large bowl, add the yeast, milk, melted butter, honey.
- Stir the yeast and wet ingredients together and let the mixture rest.
- Stir the oats into the bowl with the yeast mixture.
- Combine the oat mixture with the bowl of dry ingredients.
- Add the raisins and gently fold them in.
- Place dough into the prepared loaf pan.
🥫 Storage
Crockpot cinnamon raisin bread can be kept for three to four days in the refrigerator. Or, you can wrap leftovers in plastic wrap and freeze them for around two months.
Some people enjoy the bread cold, but I like to warm it up a little bit. You can do so either in the microwave, toaster, or oven air fryer!
📖 Variations
- Some people like the flavor of maple syrup in place of the honey.
- If you or someone you know has a gluten intolerance, swap equal measurements of AP flour for your fave 1:1 gluten-free substitute.
- For a fun flavor variation, consider using another dried fruit in place of the raisins, like dried cranberries or chopped dried apricots.
- In a pinch, you can turn old-fashioned oats into quick oats by pulsing them a few times in a food processor. Just make sure to re-measure the amount after pulsing to match the recipe.
- If you don't have a Danish dough hook, you can mix up the bread using the paddle or dough hook attachment in a stand mixer.
- Sprinkle a cinnamon sugar mixture on top of the bread dough. It adds a nice sweetness to the crust.
- Whatever you do, don't forget to add a little butter or jam before enjoying each slice of delicious slow cooker bread.
- Or, try a slice with peanut butter!
- Serve for breakfast, lunch, or dinner! This recipe is perfect with sweet or savory items, so the options are almost endless.
💭 Things to know
Expert Tip: Make sure your milk is warmed to 90-95 degrees F to properly bloom the active dry yeast. Too cold and activation will be delayed. Too hot, however, and you risk killing the yeast!
- Before getting started on your first loaf of this easy no knead cinnamon raisin bread (and trust me—there will be more in your future!) make sure your pan fits in the slow cooker.
- If you like juicy raisins rather than chewy cover them with hot water for about 5 minutes before using. They'll absorb water and plump right up. Be sure to drain them well.
- Butter works best when greasing the bread pan as it helps form a nice crust. Olive oil or non-stick cooking spray will prevent sticking, but won't help with the crust as much—and who doesn't love a good, crusty bread?!
- There's no need to use bread flour in this recipe - all purpose flour is fine.
- Don't forget to keep a damp dish towel draped over the slow cooker after you turn on the heat. Simply rest the lid on top of the towel, without worrying about latching it down. This will prevent moisture and condensation from dripping off of the lid and onto the top of the loaf, ruining the crusty bread.
👩🍳 FAQs
If you've ever made soft, homemade bread, you'll remember the step about letting the dough rise in a "warm spot." By adding a hot cup of water to the slow cooker and covering it with a towel, we create a warm environment that speeds the rising time up to about a half hour!
I don't recommend it! Whole wheat flour can make a recipe denser, and sometimes it even requires more liquid. In this homemade bread recipe, I encourage you to stick with all-purpose for the best results!
You really can! Though it's made in a slightly different way than traditional bread, this slow cooker bread recipe creates a cravably soft, tender loaf—delicious bread, all without having to turn on the oven!
📚 Related recipes
- Irish Soda Bread is a buttery, crusty classic—plus, it only takes a few ingredients to make this crave-worthy loaf!
- This no-yeast bread recipe tastes like the classic pastry without any messy frying—try Apple Fritter Bread for tomorrow's breakfast!
- Picky about crusts? No worries—try this homemade Pain de Mie bread recipe for the perfect sandwich or french toast slices!
🍽️ Serve with...
- Make Ahead Breakfast Bowls
- Apricot Pineapple Jam
- Beer Cheese Soup (no better pairing than creamy soups and good bread)
- I like this as a sandwich with chicken salad.
📞 The last word
You're going to love this easy yeast bread, y'all!
Homemade cinnamon raisin bread is full of old fashioned country flavor but it's just so darn easy! It makes great French toast, too!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Crockpot Cinnamon Raisin Bread
Print Pin Recipe SaveEquipment Needed
Ingredients
- 1 ¼ cups warm milk, 90° to 95°F
- 3 tablespoons butter, melted
- 2 ¼ teaspoons active dry yeast., 1 envelope
- 1 cup Quick Oats, dont use old fashioned oatmea
- ⅓ cup honey
- 2 ½ cups unbleached all-purpose flour
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 1 cup raisins
- 1 cup hot water for the slow cooker
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Instructions
- Butter a loaf pan and set aside. For this one, I used a loaf pan 8 ½ x 4 ½ loaf pan from Wilton. Make sure it fits in the slow cooker before proceeding.
- In a large mixing bowl, add the milk, melted butter, active dry yeast, Quick oats, and honey. Mix and let it sit for 4 to 5 minutes.
- Add unbleached flour, salt, ground cinnamon, ground ginger, and raisins. Mix until all combined. The dough will be sticky.
- Pour the dough into the prepared loaf pan. Spread evenly.
- Add 1 cup of water into the slow cooker.
- Place the pan in the slow cooker, cover with a towel and let it sit for 30 minutes with the slow cooker off.
- After 30 minutes, keep the towel on top of the slow cooker and place the lid on top.
- Cook on HI for 3 hours 45 minutes or until internal temperature reaches 205 degrees F.
- Take out of the slow cooker and let it rest for 3-4 minutes.
- Take the bread out of the pan and place it on a cooling rack.
- Cool completely.
Notes
- Make sure your milk is warmed to 90-95 degrees F to properly bloom the active dry yeast. Too cold and activation will be delayed. Too hot, however, and you risk killing the yeast!
- Before getting started on your first loaf (trust me—there will be more in your future!) make sure your pan fits in the slow cooker.
- Butter works best when greasing the bread pan as it helps form a nice crust. Olive oil or non-stick cooking spray will prevent sticking, but won't help with the crust as much—and who doesn't love a good, crusty bread?!
- Don't forget to keep the kitchen towel draped over the slow cooker after you turn on the heat. Simply rest the lid on top of the towel, without worrying about latching it down. This will prevent moisture and condensation from dripping off of the lid and onto the top of the loaf, ruining the crusty bread.
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