A wholesome twist on classic sourdough, this cinnamon raisin loaf is full of flavor, lightly sweet, and irresistibly fragrant. It’s easy to make, vegan-friendly, and freezer-friendly too.
Ingredients
- ½ cup active sourdough starter
- 1 ⅓ cups warm filtered water
- 3 cups all-purpose flour
- 1 ½ teaspoon salt
- 3 teaspoon ground cinnamon
- ½ cup raisins (regular or golden)
For a Sweeter Loaf
This recipe is naturally sweetened with raisins. For a sweeter loaf, you can add 2–4 tablespoons of sugar, maple syrup, or honey when mixing the dough in Step 1. This will give your bread more of a dessert-like “cinnamon swirl bread” flavor.
Instructions
- Mix Dough
In a large mixing bowl, combine the active starter, warm water, flour, and salt. Stir until no dry flour remains. Cover and let rest for 30 minutes. - Stretch & Fold
Wet your hands. Grab one edge of the dough, stretch it up, and fold it over. Turn the bowl and repeat on all four sides. Cover and rest for 30 minutes. - Repeat Folds
Repeat the stretch-and-fold process three more times over the next 2 hours (every 30 minutes). - Add Cinnamon & Raisins
After the final fold, gently knead in the cinnamon and raisins. Shape the dough into a ball and place seam-side up in a proofing basket (or a bowl lined with a floured tea towel). Cover and refrigerate for 6–24 hours. - Preheat Oven
Place a Dutch oven with its lid inside your oven and preheat to 500°F for 30 minutes. - Score & Bake Covered
Carefully transfer the dough into the hot Dutch oven (use parchment for easier handling). Score the top with a sharp knife or bread lame. Cover and bake at 450°F for 30 minutes. - Finish Uncovered
Remove the lid and bake for another 15–20 minutes, until the crust is deep golden brown. - Cool Before Slicing
Transfer to a wire rack and let cool for at least 1 hour before slicing. (This helps set the crumb and prevents gummy texture.)
Frequently Asked Questions
Yes! If you don’t have a Dutch oven, place the dough on a baking sheet or in a loaf pan and bake with a pan of hot water on the bottom rack to create steam. The crust may be a little softer but still delicious.
Store in an airtight bag or container at room temperature for up to 3 days. For longer storage, slice and freeze. Toast slices straight from frozen for a fresh-baked taste anytime.
You can replace up to 1 cup of the all-purpose flour with whole wheat flour. Keep in mind that whole wheat dough is denser and may need a touch more water.
Yes! Click here for my Sourdough Bread For Beginners Recipe! 
Cinnamon Raisin Sourdough Bread Recipe
Equipment
- Bread Dutch Oven
- Proofing Basket
- mixing bowl
- measuring cups and spoons
Ingredients
Cinnamon Raisin Sourdough Ingredients
- ½ cup active starter
- 1 ⅓ cup warm filtered water
- 3 cup regular all purpose flour plus more for dusting
- 1 ½ teaspoon salt
- 3 teaspoon ground cinnamon
- ½ cup raisins
Instructions
Cinnamon Raisin Sourdough Instructions
- In a big bowl, stir together the starter, warm water, flour, and salt until there’s no dry flour left. Cover and let it rest for 30 minutes.
- Wet your hands. Grab one edge of the dough, stretch it up, and fold it over. Turn the bowl and repeat on all sides (4 total folds). Cover and let it rest 30 minutes.
- Do that same stretch-and-fold step 3 more times over the next 2 hours—every 30 minutes.
- After the final fold, add your cinnamon and raisins and knead the dough a few times. Gently shape the dough into a ball. Place it seam-side up in a bowl lined with a floured tea towel. Cover and stick it in the fridge for 6–24 hours.
- When you’re ready to bake, preheat your oven to 500°F with a Dutch oven inside. Let it heat for 30 minutes.
- Carefully turn the dough into the hot Dutch oven (use parchment if you want). Score the top with a sharp knife. Cover and bake at 450°F for 30 minutes.
- Take the lid off and bake for another 15 minutes, until the crust is golden brown.
- Let your cinnamon raisin sourdough cool on a rack for at least an hour before slicing. It’s worth the wait!
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