Learn how to make the best homemade sourdough cinnamon raisin bread. This bread recipe begins with a sourdough starter and is the perfect loaf to serve up for breakfast. Can be made with einkorn flour or any wheat!
 
Having fresh bread ready in the morning is a breath of fresh air. Cinnamon raisin sourdough bread is the perfect way to start your morning. Learn how to make this irresistible recipe.
Have you ever noticed that waking up the family is so much easier when there's a breakfast ready that they can't wait to eat?  When my son doesn't want to get out of bed, I often whisper in his ear what we're having for breakfast, and suddenly, he's wide awake!
How convenient. However, I don't want to wake up excessively early every morning to prepare breakfast for my family. I find I'm much happier when breakfast is mostly prepped before morning.
Something else about my family, is we don't really eat a ton of cereal for breakfast. Sure, we have cereal, but it's used more as a snack. We much prefer something a little more filling and wholesome in the morning.
Otherwise, my kids say they are hungry by the time we are loaded up in the car! This cinnamon raisin sourdough bread recipe is the perfect solution.
Cinnamon Raisin Sourdough Bread Recipe
We like to slather fresh breads like these with butter, and serve them with some yogurt and fruit, too. I'm a little sad that I don't have any made this morning, but armed with this recipe, I can whip some up for a delicious breakfast later this week.Â
We did make some banana bread earlier this week, but when I left it to cool on the counter, my son kept picking pieces off until there was only one serving left. :-)
STEP ONE
Combine starter and water until starter is loose. Add flour and salt, knead by hand or in a mixer with a dough hook until dough is smooth and shiny. If you have no idea what a starter is get my recipe for einkorn sourdough starter here.Â
If you are ready to really perfect your skills in making recipes with sourdough, try The Art of Sourdough Video Course.
STEP TWO
Add cinnamon and raisins and mix gently to create a swirl. Continue mixing until you have achieved a texture you are happy with. Sometimes, you can get clumps, but with more mixing, you'll arrive at your desired consistency.Â
STEP THREE
Place dough in a greased bowl and cover with cling wrap. Let cold rise in the refrigerator for at least 12 hours or up to 24 hours.
STEP FOUR
Remove from fridge and place dough (it will be sticky) into a greased bread pan. Cover with a thin towel being careful not to let it touch the dough. Let sit at room temperature for about 2 hours.
STEP FIVE
Score the top of the dough lengthwise and place in a 375° oven. Bake for 45 minutes or until a clean knife test is passed.
STEP SIX
Let cool for 30 minutes before slicing. Serve with a thick spread of butter. We love making our own homemade butter for these types of bread from heavy whipping cream. It's so good!
MORE RECIPES TO TRY: For another delicious recipe using sourdough starter, try this Sourdough Chocolate Cake. Another great bread recipe to make ahead for breakfast is this Blueberry Bread with Optional Streusel.
Cinnamon Raisin Sourdough Bread
Ingredients
- 1 cup starter 100% hydration
- 4.5 cups einkorn flour (or 5 cups regular flour)
- 2.5 cups water
- 1 tsp salt
- 1 tbsp ground cinnamon
- 1/2 cup raisin (or to taste)
Instructions
- Combine starter and water until starter is loose. Add flour and salt, knead by hand or in a mixer with a dough hook until dough is smooth and shiny.
- Add cinnamon and raisins and mix gently to create a swirl. If clumps occur in an unpleasing manner, continue mixing until they are mixed to your preference.
- Place dough in a greased bowl and cover with cling wrap. Let cold rise in the refrigerator for at least 12 hours or up to 24 hours.
- Remove from fridge and place dough (it will be sticky) into a greased bread pan. Cover with a thin towel being careful not to let it touch the dough. Let sit at room temperature for about 2 hours.
- Score the top of the dough lengthwise and place in a 375° oven. Bake for 45 minutes or until a clean knife test is passed.
- Let cool for 30 minutes before slicing. Serve with a thick spread of butter
Nutrition
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Rachel says
This bread was seriously amazing! I wasn’t really sure how to score the bread because I’m a newbie but it still came out amazing!
Victoria says
Yay Rachel! Congratulations on making it happen as a newbie!! <3
Neelam says
Excited to make this load! What size bread pan should I use?
Victoria says
Hi Neelam! This loaf uses a 1lb loaf pan, so that can be in different dimensions. Mine is an 8×4 inch pan. I hope that helps!
Neelam says
Sorry that should read loaf not load
amy says
Hi Victoria thanks for these recipes!
I was looking at the scoring and don’t see any on your photo? I actually want my bread to look like the photo with no breaks in it, but it always seems to crack, is there any way to keep it solid?
Also: I am a little confused on the mixing in the cinnamon and raisin, once the dough is mixed and is shiny on the outside I attempted to add cinnamon and raisin and it sort of just stuck on the outside? Can I just add these ingredients in the beginning and mix it all together?
Victoria says
Hi Amy! Well, haha, I actually forgot to score this one, which resulted in the top breaking along the sides instead. The bread has to have somewhere to expand to. So, you can absolutely not score and just let the top break away on the sides instead if you want! Also, depending on how the rise goes (heat, humidity, strength of your starter) the break might be more or less pronounced after baking.
As for the cinnamon and raisins, it’s just a matter of mixing a little longer, until they are as mixed in as you want. The reason I don’t add them with the flour is that the base dough will not mix smoothly if there are chunks of raisins in the batter. So, that has to be mixed first. Then add the rest and mix until the desired level of “mixed in ness” :-)
I hope that helps! Enjoy!
Abigail says
Does this make 2 loaves or just one?
From the picture it looks like it makes 2, so I would use 2, 9×5 loaf pans, correct?
Victoria says
Hi Abigail! I do have a picture in the post of two loaves (though the first picture is just of one), but the recipe card shows it’s just one loaf (I had to double check). I bake in batches so I made two loaves that day :-)
So you only need one pan <3 Enjoy!