Why You’ll Love This Recipe
- Naturally leavened with sourdough starter—no commercial yeast needed
- Sweet and tangy flavor combination from raisins and sourdough
- Warm cinnamon aroma and beautiful swirl in every slice
- Perfect for toast, breakfast, or snacking
- More digestible and longer-lasting than conventional bread
- Free from preservatives and additives
- Ideal for French toast or sweet sandwiches
- Customizable with nuts or other dried fruits
- Satisfying crust with a soft, moist crumb
- A great way to use your active sourdough starter
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Active sourdough starter (fed and bubbly)
- Bread flour or all-purpose flour
- Whole wheat flour (optional, for added depth)
- Water
- Salt
- Ground cinnamon
- Raisins
- Optional: honey or maple syrup for sweetness
- Optional: chopped walnuts or pecans for crunch
Directions
- Mix the dough:
In a large bowl, combine active sourdough starter, water, and flour(s). Mix until a shaggy dough forms.
Let rest (autolyse) for 30–45 minutes. - Add salt and cinnamon:
Sprinkle in salt and cinnamon, and mix until fully incorporated. Add a touch of honey if using.
Perform a few stretch-and-folds to help gluten develop. - Bulk fermentation:
Cover the dough and let it rise at room temperature for 4–6 hours, performing stretch-and-folds every 30–45 minutes.
After the first fold, gently knead in raisins (and optional nuts) during one of the folds. - Shape the dough:
Once doubled and bubbly, turn the dough out onto a floured surface.
Shape into a round or batard. For a swirl effect, flatten the dough slightly, sprinkle with extra cinnamon sugar, and roll before shaping. - Second rise:
Place dough into a floured proofing basket or bowl. Cover and refrigerate overnight (8–12 hours) for cold fermentation. - Bake:
Preheat oven to 475°F (245°C) with a Dutch oven inside.
When ready to bake, score the dough and place it in the hot Dutch oven.
Bake covered for 20 minutes, then uncovered for 20–25 minutes, or until golden brown and crusty. - Cool:
Let the bread cool completely on a wire rack before slicing to allow the crumb to set.
Servings and timing
This recipe makes 1 loaf (about 10–12 slices).
Prep time (active): 30 minutes
Bulk fermentation: 4–6 hours
Cold proof (overnight): 8–12 hours
Bake time: 40–45 minutes
Cooling time: 1 hour
Total time: About 14–18 hours (mostly hands-off)
Variations
- Raisin-Free: Skip the raisins for a simple cinnamon sourdough.
- Mixed Fruit: Add dried cranberries, chopped dates, or figs.
- Nutty Version: Fold in chopped walnuts, pecans, or almonds.
- Sweeter Crumb: Add a tablespoon of maple syrup or honey to the dough.
- Swirl Bread: Sprinkle cinnamon sugar before final shaping for a dramatic swirl effect.
- Whole Wheat Twist: Replace half of the white flour with whole wheat flour.
- Mini Loaves: Divide into smaller loaves for giftable versions.
- Spiced Bread: Add nutmeg, allspice, or cloves for extra warmth.
- Rolls: Shape into rolls and bake in a muffin tin for individual portions.
- Orange Raisin: Add orange zest for a bright flavor contrast.
Storage/Reheating
Store the loaf wrapped in a bread bag or linen at room temperature for up to 3 days.
Refrigeration is not recommended as it dries the bread.
To freeze, wrap the loaf or slices tightly in plastic wrap and a freezer bag. Freeze for up to 3 months.
Reheat by toasting slices or warming gently in the oven at 300°F for 5–10 minutes.
FAQs
Can I use instant yeast instead of sourdough starter?
This recipe is designed for sourdough, but you can adapt it by using 1 tsp instant yeast and adjusting rise times.
How do I prevent raisins from burning?
Fold the raisins into the dough rather than leaving them on the surface. You can also soak them first to prevent drying out.
Can I use all-purpose flour instead of bread flour?
Yes, all-purpose flour works fine, but bread flour provides better structure and chew.
Why is my dough too sticky?
Sourdough dough is typically wetter and stickier. Use lightly floured hands and perform stretch-and-folds rather than adding excess flour.
How do I get a defined swirl in the bread?
Roll the dough with a sprinkle of cinnamon sugar before shaping for a dramatic swirl when sliced.
Can I make this without cold fermentation?
Yes, let the dough rise a second time at room temperature for 1–2 hours and bake immediately, though flavor may be less complex.
How do I know when the bread is done?
It should be deep golden brown and sound hollow when tapped. Internal temp should be about 200–210°F.
Can I add cinnamon to the dough directly?
Yes, but don’t overdo it—too much cinnamon can inhibit fermentation. Stick to about 1–2 tsp in the dough, more in the swirl.
Why didn’t my sourdough rise well?
Check that your starter is active and bubbly before using. Also ensure your kitchen is warm enough during fermentation.
Is this bread sweet?
It’s mildly sweet from the raisins and optional honey, but not overly sugary—perfect for breakfast or snacking.
Conclusion
Cinnamon raisin sourdough bread is a beautifully balanced loaf that brings together the tangy flavor of sourdough with warm cinnamon and sweet raisins. Whether enjoyed toasted with butter, as the base for French toast, or simply sliced and served warm, this bread offers both comfort and complexity. It’s a rewarding bake that combines rustic tradition with a sweet twist you’ll want to make again and again.
PrintCinnamon Raisin Sourdough Bread
Cinnamon raisin sourdough bread is a naturally leavened loaf that blends the tangy flavor of sourdough with the sweet warmth of cinnamon and raisins. With a chewy crust, soft crumb, and swirled sweetness in every slice, it’s perfect for breakfast, toast, or snacking.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 14–18 hours
- Yield: 1 loaf (10–12 slices)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1/2 cup (120g) active sourdough starter (fed and bubbly)
- 1 1/4 cups (300g) water
- 3 cups (360g) bread flour or all-purpose flour
- 1/2 cup (60g) whole wheat flour (optional)
- 1 1/4 tsp (8g) salt
- 1 1/2 tsp ground cinnamon (plus more for swirl)
- 3/4 cup (120g) raisins
- 1 tbsp honey or maple syrup (optional)
- Optional: 1/2 cup chopped walnuts or pecans
- Optional: 2 tbsp cinnamon sugar for swirl
Instructions
- In a large bowl, mix sourdough starter, water, and flours until a shaggy dough forms. Cover and let rest for 30–45 minutes (autolyse).
- Add salt, cinnamon, and optional honey. Mix until incorporated. Perform a few stretch-and-folds to build gluten.
- Let dough rise at room temperature for 4–6 hours, performing stretch-and-folds every 30–45 minutes. Add raisins (and optional nuts) during a fold after the first hour.
- Turn dough onto a floured surface. Gently shape into a round or batard. For a swirl effect, flatten slightly, sprinkle with cinnamon sugar, and roll up before final shaping.
- Transfer to a floured proofing basket or bowl. Cover and refrigerate overnight (8–12 hours) for cold proof.
- Preheat oven to 475°F (245°C) with a Dutch oven inside. Score the dough and carefully place it into the hot Dutch oven.
- Bake covered for 20 minutes, then uncover and bake another 20–25 minutes until golden brown and crusty.
- Cool completely on a wire rack before slicing.
Notes
- Soak raisins in warm water for 10 minutes to keep them plump.
- Don’t overdo the cinnamon in the dough—it can slow fermentation.
- A cinnamon sugar swirl adds extra flavor and a beautiful pattern.
- Use bread flour for the best structure and chew.
- A Dutch oven helps create a crusty artisan-style loaf.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 4g
- Sodium: 230mg
- Fat: 1.5g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
