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Sourdough Cinnamon Raisin Loaf is a soft, slightly sweet bread infused with warm cinnamon spice and plump, juicy raisins. It combines the natural tang of sourdough with cozy bakery-style flavors, making it perfect for breakfast toast, snacking, or French toast. Unlike standard sweet breads that rely heavily on commercial yeast, this loaf uses a sourdough starter for fermentation, giving it deeper flavor and a more complex aroma.
This recipe creates a tender, enriched loaf with a soft crumb and lightly caramelized crust. The key is balancing sweetness, hydration, and proper fermentation so the dough stays airy and not dense.
Ingredients:
For the dough:
- 500g bread flour (or strong all-purpose flour)
- 250g milk (room temperature)
- 100g active sourdough starter (bubbly and fed)
- 50g sugar (or honey)
- 10g salt
- 1 egg (optional, for extra softness)
- 40g unsalted butter (softened)
For filling:
- 2–3 tablespoons ground cinnamon
- 60g brown sugar
- 120g raisins
- 1 tablespoon melted butter (for spreading)
Step 1: Mixing the Dough
In a large bowl, combine flour and milk. Mix until no dry flour remains. The dough should look shaggy and slightly sticky. Cover and let it rest for 30–45 minutes. This resting period (autolyse) helps develop gluten naturally and improves dough softness.
After resting, add the sourdough starter, sugar, salt, and egg (if using). Mix until fully incorporated. The dough will feel sticky and slightly rough at this stage.
Now add the softened butter. Knead it into the dough using your hands or a stand mixer until the dough becomes smooth, elastic, and slightly glossy. This may take 5–8 minutes of mixing. The dough should be soft but hold its shape.
Step 2: Bulk Fermentation (First Rise)
Place the dough in a lightly oiled bowl and cover it. Let it ferment at room temperature for 4–6 hours, depending on your kitchen temperature.
During the first 2 hours, perform stretch and folds every 30–40 minutes. To do this, grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat on all sides.
The dough will gradually become smoother, stronger, and more elastic. It should increase in volume but not necessarily double, as enriched dough rises more slowly.
Step 3: Preparing the Filling
While the dough is resting or near the end of fermentation, prepare the filling. Mix brown sugar and cinnamon in a small bowl. Soak raisins in warm water for 10–15 minutes if they are dry, then drain well. This keeps them soft and juicy in the final loaf.
Step 4: Shaping the Loaf
Once bulk fermentation is complete, lightly flour your surface and gently turn out the dough. Be careful not to deflate it too much.
Roll the dough into a rectangle shape, about ¼ inch thick. Brush the surface lightly with melted butter.
Sprinkle the cinnamon sugar mixture evenly over the dough, leaving a small border around the edges. Then spread the raisins evenly across the surface.
Starting from the short end, tightly roll the dough into a log, like a cinnamon roll. Pinch the seam closed at the bottom to seal it.
Place the shaped dough into a greased loaf pan, seam side down.
Step 5: Final Proof (Second Rise)
Cover the loaf pan with a towel or plastic wrap and let it proof at room temperature for 2–4 hours, or until it rises to just above the rim of the pan.
Alternatively, you can refrigerate it overnight for 8–12 hours for a deeper flavor and slower fermentation.
The dough is ready when it looks puffy and springs back slowly when lightly pressed.
Step 6: Baking the Loaf
Preheat your oven to 180°C (350°F).
Bake the loaf for 35–40 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
If the top browns too quickly, loosely cover it with foil during the last 10–15 minutes of baking.
For extra flavor, you can brush the top with melted butter immediately after baking.
Step 7: Cooling
Remove the loaf from the pan after 10 minutes and transfer it to a wire rack. Let it cool completely for at least 1–2 hours before slicing. This is important because the crumb continues to set as it cools.
Slicing too early can make the bread gummy and reduce its softness.
Tips for Perfect Sourdough Cinnamon Raisin Loaf:
- Use a strong, active starter for better rise.
- Do not overload with raisins, or the dough may become heavy.
- Soaking raisins improves texture and prevents dryness.
- Enriched dough needs longer fermentation than plain sourdough.
- Cooling completely is essential for clean slices.
Serving Ideas:
This loaf is excellent toasted with butter, cream cheese, or peanut butter. It also works beautifully for French toast, bread pudding, or simply enjoyed plain with coffee or tea.
Sourdough Cinnamon Raisin Loaf is a comforting, bakery-style bread that blends sweetness, spice, and tangy depth. With its soft crumb and warm aroma, it’s a recipe that feels both nostalgic and special every time you bake it.
