Sourdough Cinnamon Raisin Bread From Scratch

This homemade sourdough cinnamon raisin bread is made in our home almost every week. We can’t get enough of the fluffy bread swirled with cinnamon and plump raisins. Sometimes it’s breakfast topped with a smidge of grass-fed butter.

Other times it’s a mid-day snack paired with grapes or beef jerky. With each slice you get your favorite cinnamon raisin taste without refined sugars, additives, or preservatives. I believe this recipe will quickly become a staple in your home too!

sourdough cinnamon raisin bread
Source: Plum Branch Home

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This sourdough cinnamon raisin bread is so good my raisin-avoiding husband, requests it for breakfast! The first time he asked for a piece I was in disbelief. Now when I make a loaf, he’s always waiting for a slice when it comes out of the oven. Whether you love cinnamon raisin or your kiddos do, this bread recipe is a wholesome way to start the day.

Recipe Inspiration

I’ve always loved cinnamon raisin toast, from ordering it at breakfast restaurants to eating a slice before school as a child. If there’s cinnamon raisin bread available, you better bet I’m eating a slice haha! My love for this delicious breakfast food mixed with my dislike of prepackaged items in the store created a desire to make my own. I don’t buy cinnamon raisin bread from the store for a few reasons: high cost, excessive added sugars, and additives/preservatives. Over the past few months I’ve developed this sourdough cinnamon raisin bread recipe and it is the best I’ve ever had!

Why You’ll Love This Recipe

  • It’s full of gut health benefits from the sourdough.
  • No artificial or refined sweeteners just 2 teaspoons of raw honey.
  • Zero additives, colors, or preservatives
  • Simple to whip up on the weekend
  • Costs around $1 to whip up this recipe (compared to $4-$5 for store-bought)
  • Tastes just like your favorite store-bought brands!

Why This Recipe Works

  • It has a wonderfully hydrated sourdough bread base.
  • Raisins are soaked while bread is bulk fermenting to produce a plump texture.
  • Cinnamon is perfectly measured for a beautiful swirl without being overwhelming.
  • Stretch and folds create the gluten in the loaf instead of kneading.
  • A second, slow, fermentation in the fridge allows your bread to hold it’s shape while baking.
sourdough cinnamon raisin bread
Source: Plum Branch Home

Sourdough Cinnamon Raisin Bread Ingredients

  • 1/2 cup fed sourdough starter (fed 4-12 hours before using)
  • 2 tsp raw honey
  • 1 1/4 cup water (room temperature)
  • 2 tsp salt
  • 3 1/2 cup all-purpose flour (organic is best)
  • 3/4 cup raisins (no sugar added)
  • 1/8 cup ground cinnamon

How to Make Sourdough Cinnamon Raisin Bread

Combine all ingredients except raisins and cinnamon in a large bowl.

Cover dough with a clean dish towel and let it rest for 30 minutes.

After 30 minutes, uncover bowl and begin the first stretch and fold. This involves gently pulling a section of the dough upward, giving it a little shake, and folding it into the center of the dough. Repeat this process all the way around your dough.

Cover the dough and let it sit for another 30 minutes.

After 30 minutes, do a second stretch and fold, then cover and let bulk ferment for 8-10 hours. Your dough should double in size during this time; if it hasn’t, give it another hour or two.

During the bulk fermentation, soak raisins in a bowl or jar with water.

After bulk fermentation, turn the dough out onto the counter.

With your hands, stretch the dough into a large rectangle (approximately 6″ x 12″, 1-2 inches thick). Drain the soaked raisins and spread them evenly over the dough rectangle. Then, using a fine mesh strainer, evenly sprinkle cinnamon over the dough covered with raisins.

Now, fold in the two longest sides of the dough so they meet in the middle (like folding a piece of paper into thirds). Use your fingers to gently pinch the seam together.

Starting at one of the open, short ends, gently roll the dough into a log (rolling the opposite way you folded in the long edges). This will result in a short-looking loaf. Using your fingers, gently pinch together each end’s seam, one at a time, to seal them.

Place the loaf into a greased loaf pan. Cover it with a towel and let it rise for 2 hours on the counter or in the fridge up to 12 hours.

Preheat the oven to 425 degrees Fahrenheit.

Bake for 45 minutes then remove from the oven and let cool on a cooling rack for 10 minutes. Then remove it from the pan and finish cooling.

How to Shape Sourdough Cinnamon Raisin Bread

Step 1

Lightly flour your work space and gently turn dough out onto the surface.

Step 2

With your hands gently pull the dough out into a large rectangle (around 6″ x 12″, 1-2 inches thick). Drain the soaked raisins and spread them out over the rectangle of dough. Then using a fine mesh strainer, evenly shake the cinnamon over your dough covered with raisins.

Step 3

Now fold in the 2 longest sides so they meet half way in the middle (like a 3-fold piece of paper). Use your fingers to gently pinch this seem together.

Step 4

Then starting at one of the open, short, ends gently roll the dough into a log (the opposite way you folded in the long edges). This will be a short looking loaf. Using your fingers, gently pinch together each end’s seam, one a a time, to close them off.

Step 5

Very gently, using your hands or bench scraper, lift the loaf into a rattan basket or clean bowl that’s been lightly floured.

Expert Tips for Making THIS Recipe

  • Don’t rush the process of making this bread recipe, give it both full fermentation cycles.
  • Embrace imperfection, your first loaf may not turn out how you planned and that’s okay!
  • Don’t focus so much on a perfect swirl when shaping your loaf, it’ll taste just as yummy.
  • Add soaked raisins BEFORE cinnamon when shaping to prevent raisins from clumping together.
  • Don’t skip the stretch-and-folds, they develop the gluten which makes this dough bread.

Storing Sourdough Cinnamon Raisin Bread

You can store this sourdough cinnamon raisin bread on the counter in an air tight glass container for 2-3 days or in a ventilated breadbox for up to 4-5 days. If you won’t eat it in time or want your loaf to last longer place it in the fridge for up to 7 days in an air tight container.

NOTE: If it is warm in your house (above 72 degrees Fahrenheit) your bread can go bad sooner. Our house is set a 73 here in the summer of middle Tennessee which causes loaves to last no more than 3 days in our breadbox. We eat them pretty fast but if anything is leftover I’ll store it in the fridge or make breadcrumbs.

Freezing Sourdough Cinnamon Raisin Bread

Sourdough cinnamon raisin bread keeps for up to 3 months in the freezer. You can freeze the entire loaf whole or in slices. Either way you’ll want to place it in a freezer-safe glass container or freezer bag. If you choose slices, stick a sheet of unbleached parchment paper in between each slice.

When you’re ready to enjoy your loaf, place it in the fridge to thaw. This can take a few hours so I like to recommend getting it out the night before you’ll need it. I don’t like thawing bread out on the counter, it can tend to get soggy.

sourdough cinnamon raisin bread
Source: Plum Branch Home

Sourdough Cinnamon Raisin Bread FAQ

  • How long does this bread need to sit before cutting into it? I always recommend loaves to cool completely but if you’re in a rush, give it no less than 20 minutes before slicing.
  • I don’t have a sourdough starter, how can I make one? I am so glad you asked! Checkout my How to Make a Sourdough Starter (Guide for Beginners) blog post to get started.
  • Can I add walnuts into this recipe? Yes! That sounds delicious.
  • If allowing it to ferment overnight in the fridge, should I set it out and let it reach room temperature before baking the next day? Nope, this is a step in the recipe so you’re right on track! Take it out of the fridge and bake right away.
  • If the bottom of my bread is burning in my Dutch oven what can I do? Here’s a quick trick, place your Dutch oven on a baking sheet while in the oven. The extra layer underneath will prevent burning on the bottom of your loaf.
  • Can I make this recipe in a bread maker? Yes! Follow this recipe exactly until you reach the baking section. Instead of using the oven instructions, use the instructions for a regular loaf in your bread maker.

Helpful Kitchen Tools For This Recipe

Want more Sourdough Recipes? Try These:

If you love this recipe or any other PBH homemade creation, it would mean so much if you returned and gave it a 5-star review! I love hearing how much you’ve enjoyed these goodies!

sourdough cinnamon raisin bread

Sourdough Cinnamon Raisin Bread

Molly LaFontaine of Plum Branch Home
This homemade sourdough cinnamon raisin bread is made in our home almost every week. We can't get enough of the fluffy bread swirled with cinnamon and plump raisins.
5 from 1 vote
Prep Time 30 minutes
Cook Time 45 minutes
Fermenting 20 hours
Total Time 21 hours 15 minutes
Course Breakfast, Snack
Cuisine Baked Goods, Sourdough
Servings 1 Loaf

Ingredients
  

  • 1/2 cup fed sourdough starter fed 4-12 hours before using
  • 2 tsp raw honey
  • 1 1/4 cup water
  • 2 tsp salt
  • 3 1/2 cup unbleached all-purpose flour
  • 3/4 cup raisins
  • 1/8 cup ground cinnamon

Instructions
 

  • Combine all ingredients except raisins and cinnamon in a large bowl.
  • Cover dough with a clean dish towel and let it rest for 30 minutes.
  • After 30 minutes, uncover bowl and begin the first stretch and fold. This involves gently pulling a section of the dough upward, giving it a little shake, and folding it into the center of the dough. Repeat this process all the way around your dough.
  • Cover the dough and let it sit for another 30 minutes.
  • After 30 minutes, do a second stretch and fold, then cover and let bulk ferment for 8-10 hours. Your dough should double in size during this time; if it hasn’t, give it another hour or two.
  • During the bulk fermentation, soak raisins in a bowl or jar with water.
  • After bulk fermentation, turn the dough out onto the counter.
  • With your hands, stretch the dough into a large rectangle (approximately 6″ x 12″, 1-2 inches thick). Drain the soaked raisins and spread them evenly over the dough rectangle. Then, using a fine mesh strainer, evenly sprinkle cinnamon over the dough covered with raisins.
  • Now, fold in the two longest sides of the dough so they meet in the middle (like folding a piece of paper into thirds). Use your fingers to gently pinch the seam together.
  • Starting at one of the open, short ends, gently roll the dough into a log (rolling the opposite way you folded in the long edges). This will result in a short-looking loaf. Using your fingers, gently pinch together each end’s seam, one at a time, to seal them.
  • Place the loaf into a greased loaf pan. Cover it with a towel and let it rise for 2 hours on the counter or in the fridge up to 12 hours.
  • Preheat the oven to 425 degrees Fahrenheit.
  • Bake for 45 minutes then remove from the oven and let cool on a cooling rack for 10 minutes. Then remove it from the pan and finish cooling.
Keyword sourdough cinnamon raisin bread, sourdough cinnamon raisin bread plum branch home, sourdough cinnamon raisin bread recipe

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Recipe Rating




2 Comments

  1. 5 stars
    Wow great recipe!!!!
    Thanks for this delicious recipe!!
    I’ll never buy raisin bread again from the store.
    This recipe has wonderful flavors being made with sourdough and the raisins & cinnamon swirl 😋
    Great the way it is or toasted. Also used for French Toast.