After years of working with sourdough and refining this recipe, I’ve found a delightful balance of tangy starter and warm, sweet spices. Made with a naturally fermented sourdough starter, plump raisins, and a touch of cinnamon, this Sourdough Cinnamon Raisin Bread is a bakery-style loaf you can make at home. Slice and toast with butter or use it for French toast—the loaf stays soft and flavorful for days.
This cinnamon raisin loaf is a twist on a classic sourdough base, like my jalapeño cheddar, olive, and blueberry variations. Juicy raisins, a bit of sugar, and warming cinnamon make a comforting bread that fills the house with an irresistible aroma.
It’s straightforward to prepare and requires no intensive kneading. If you’re new to sourdough, a few essential tools will make a big difference in your results. Leftover slices also transform beautifully into cinnamon raisin bread pudding.
This recipe is adapted from Emilie Raffa’s work in “Artisan Sourdough Made Simple,” a helpful resource for bakers learning to master sourdough techniques.
What is Sourdough Bread?
Sourdough bread relies on naturally occurring wild yeast and bacteria captured in a starter, rather than commercial yeast. A starter is simply flour and water that’s been fermented to cultivate wild yeast; it lends the signature tang and depth of flavor. You can make your own starter from scratch, obtain one, or get a share from another baker.
Sourdough fermentation takes longer than using commercial yeast, which is part of what develops the bread’s distinctive flavor. Depending on the recipe, rise time can be up to 24 hours, though some methods yield bread in less than a day.
Sourdough Cinnamon Raisin Bread Ingredients
- Flour. Bread flour is preferred for the extra protein and better gluten structure.
- Active sourdough starter. Use an active, bubbly starter that has been recently fed.
- Water. Room temperature water helps control fermentation; avoid very hot or very cold water.
- Salt. Adds flavor and helps regulate fermentation.
- Raisins. Choose your favorite variety; plump raisins work best.
- Sugar. Adds sweetness and helps feed the starter for the cinnamon swirl.
- Cinnamon. The essential warm spice for this loaf.
Types of Flour for Sourdough Bread
Bread flour gives the best structure thanks to its higher protein content. All-purpose flour can be substituted if needed, though it produces a slightly different crumb. Whole wheat adds nuttiness but can make bread denser if used exclusively; a 50/50 mix of bread and whole wheat flour works well if you want more whole grain flavor.
Sample Baking Schedule
- Noon: Mix flour, water, and starter.
- 1pm (Bulk rise): Add cinnamon, sugar, and raisins. Mix and let rest 8–10 hours.
- 9pm: Shape the dough and refrigerate overnight to rest and develop flavor.
- 7am: Bake for about 1 hour.
How To Make Cinnamon Raisin Bread (Sourdough)
1. In a large bowl, combine the water and starter. Add the flour and salt and mix until a shaggy dough forms. Cover with a damp towel and rest for 1 hour.
2. After the rest, add the cinnamon, sugar, and raisins. Fold the dough over itself until the ingredients are evenly incorporated. Cover and let the dough rise for 8–10 hours, or until it has doubled and looks light and bubbly.
3. After the bulk rise, turn the dough onto a lightly floured surface and shape it into a tight ball by folding the edges to the center and flipping it over. Place it seam side up in a bowl lined with a floured towel, cover with a damp towel, and refrigerate overnight.
Time to Bake!
4. Preheat the oven to 450°F (232°C). Turn the dough out seam side down onto parchment, score the top, and transfer it into a preheated Dutch oven.
5. Bake covered for 20 minutes, then remove the lid and bake another 35 minutes until the crust is deep golden and the loaf sounds hollow when tapped. Cool completely on a wire rack before slicing.
How To Bake Bread Without A Dutch Oven
No Dutch oven? No problem. Place the dough on parchment on a baking sheet, cover it with a large inverted pot for the initial steam phase, and bake 20 minutes covered, then remove the pot and bake another 30–35 minutes until done. Alternatively, shape into a loaf, place in a loaf pan, and bake for about 45 minutes.
Tips and Tricks
- Check starter readiness by dropping a spoonful into water—if it floats, it’s ready to use.
- Weigh ingredients for consistency; scales give the most reliable results.
- To verify doneness, tap the bottom of the loaf— it should sound hollow.
- Allow the bread to cool fully before slicing so the crumb sets and isn’t gummy.
Recipe Variations
- Swap the fruit: Use dried cranberries, currants, or golden raisins instead of regular raisins.
- Add nuts: Fold in 1 cup chopped walnuts or pecans for crunch.
- Mix flours: Combine whole wheat and bread flour for a nuttier, more robust crumb.
- Make French toast: Stale slices make exceptional cinnamon raisin French toast.
Storage Tips
Preparing ahead: After the bulk rise, the shaped dough can be refrigerated up to 24 hours before baking. Keep the covering towel damp so the surface doesn’t dry out.
Storing baked bread: Cool the loaf completely, then store in an airtight container or a sealed plastic bag at room temperature for up to four days. Avoid refrigerating homemade bread, as it accelerates staling and may encourage mold growth.
Freezing: Wrap cooled bread tightly and freeze up to three months. Thaw at room temperature before serving.
Recipe FAQs
A kitchen scale is recommended for bread baking because it provides accurate measurements. Scales are inexpensive and worth keeping in your kitchen for more consistent results.
Refrigerating the shaped dough overnight helps set the crumb structure, develops flavor, and can increase the sour profile slightly. It also makes early morning baking convenient.
This recipe mixes cinnamon and raisins into the dough, so the flavors are distributed throughout. For a distinct swirl, flatten the risen dough, layer the cinnamon-sugar and raisins, roll like a cinnamon roll, place in a loaf pan, and bake until done.
More Sourdough Recipes
- Homemade Sourdough Discard Graham Crackers (Better Than Store-Bought)
- Sourdough Pretzels Recipe
- Sourdough Discard Thumbprint Cookies
- Sourdough Hot Cross Buns
Join the Sourdough Facebook group to share recipes and tips with fellow sourdough bakers.
Did you make this recipe and love it?
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📖 Recipe
Cinnamon Raisin Bread (Sourdough)
Equipment
- Kitchen Scale
- Mixing Bowls
- Parchment Paper
- Dutch Oven (optional)
Ingredients
- 60 g Sourdough Starter (active and bubbly)
- 350 g Water
- 500 g Bread Flour
- 10 g Kosher Salt
- 100 g Raisins
- 50 g Sugar
- 8 g Cinnamon
Instructions
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In a large bowl, mix warm water and starter. Add flour and salt and mix until a shaggy dough forms. Cover and rest 1 hour.
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After 1 hour, add cinnamon, sugar, and raisins. Fold until combined.
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Cover and let rise 8–10 hours, or until doubled and bubbly.
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Turn onto a floured surface and shape into a ball. Place seam side up in a floured towel-lined bowl, cover, and refrigerate overnight.
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In the morning, preheat oven to 450°F. Place dough seam side down on parchment, score, and place in a Dutch oven.
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Bake covered 20 minutes, then uncovered 35 minutes. Cool completely before slicing.
Notes
- Weighing ingredients yields the most consistent results for bread baking.
- Tapping the bottom of the loaf helps confirm it is fully baked; it should sound hollow.
- Allow the loaf to cool completely before cutting to avoid a gummy crumb.
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Carbohydrates: 51 g
Nutrition information is an estimate and not guaranteed.
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