12 Delicious Sourdough Cinnamon Raisin Bread Recipes

Ah, the irresistible aroma of freshly baked sourdough cinnamon raisin bread wafting through your kitchen—it’s the kind of comfort food that feels like a warm hug on a chilly morning. Whether you’re a sourdough enthusiast or just starting your baking journey, our roundup of 12 delicious recipes promises to inspire your next baking adventure. Dive in and discover your new favorite loaf!

Classic Sourdough Cinnamon Raisin Bread

Yesterday, as the golden light of dawn crept through my kitchen window, I found myself drawn to the comforting ritual of baking, a moment of quiet before the day’s rush. There’s something profoundly soothing about the process of creating sourdough cinnamon raisin bread, a recipe that feels like a warm embrace from the past.

Ingredients

• 1 cup active sourdough starter
• 3 1/2 cups organic bread flour
• 1/2 cup granulated sugar
• 1 tsp fine sea salt
• 1/2 cup unsalted butter, softened
• 2 pasture-raised eggs, lightly beaten
• 1 cup whole milk, warmed to 110°F
• 1 1/2 cups organic raisins, plumped in warm water
• 2 tbsp ground cinnamon

Instructions

1. In a large mixing bowl, combine the active sourdough starter, bread flour, granulated sugar, and fine sea salt. Mix until just incorporated.
2. Add the softened unsalted butter and lightly beaten pasture-raised eggs to the bowl. Mix until a shaggy dough forms.
3. Gradually pour in the warmed whole milk, stirring continuously until the dough becomes cohesive.
4. Turn the dough onto a lightly floured surface and knead for 10 minutes, or until smooth and elastic. Tip: The dough should pass the windowpane test, stretching without tearing.
5. Fold in the plumped organic raisins and ground cinnamon, ensuring even distribution throughout the dough.
6. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 4 hours, or until doubled in size.
7. Preheat your oven to 375°F and prepare a loaf pan by greasing it lightly.
8. Shape the risen dough into a loaf and place it in the prepared pan. Cover and let rise for an additional 1 hour.
9. Bake for 35-40 minutes, or until the loaf is golden brown and sounds hollow when tapped. Tip: For a glossy finish, brush the top with melted butter halfway through baking.
10. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Tip: Slicing the bread while still warm can cause it to crumble; patience rewards you with perfect slices.

As the bread cools, the aroma of cinnamon and raisins fills the air, a promise of the tender crumb and complex flavors within. Enjoy it toasted with a smear of clover honey or as the foundation for a decadent French toast, each bite a reminder of the simple joys of baking.

Vegan Sourdough Cinnamon Raisin Bread

Evenings like these call for the warmth of homemade bread, a comforting ritual that fills the kitchen with the scent of cinnamon and the promise of sweet, chewy raisins nestled within tender, tangy sourdough.

Ingredients

• 1 cup active sourdough starter, at peak activity
• 3 1/2 cups organic bread flour, plus extra for dusting
• 1/2 cup organic cane sugar
• 1 tsp fine sea salt
• 1/2 cup warm water (110°F)
• 1/4 cup unsweetened almond milk, lukewarm
• 2 tbsp vegan butter, melted
• 1 tbsp ground cinnamon
• 1 cup organic raisins, soaked in warm water for 10 minutes and drained

Instructions

1. In a large mixing bowl, combine the sourdough starter, bread flour, cane sugar, and sea salt. Mix until just incorporated.
2. Gradually add the warm water and almond milk to the bowl, stirring until a shaggy dough forms. Tip: The dough should feel slightly sticky but manageable. If too dry, add water 1 tbsp at a time.
3. Turn the dough onto a lightly floured surface and knead for 10 minutes, or until smooth and elastic. Tip: Use the windowpane test to check for gluten development—the dough should stretch without tearing.
4. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place (75°F) for 4 hours, or until doubled in size.
5. Punch down the dough and gently knead in the melted vegan butter, cinnamon, and drained raisins until evenly distributed.
6. Shape the dough into a loaf and place it in a greased 9×5-inch loaf pan. Cover and let rise for another 2 hours, or until the dough crowns the pan by 1 inch.
7. Preheat the oven to 375°F. Bake the loaf for 35-40 minutes, or until the crust is golden brown and the internal temperature reaches 190°F. Tip: For a softer crust, brush the loaf with almond milk before baking.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Cooled slices reveal a delicate crumb, speckled with raisins and swirled with cinnamon, perfect toasted with a smear of vegan butter or as the base for a decadent French toast.

Gluten-Free Sourdough Cinnamon Raisin Bread

Amidst the quiet of the morning, the thought of warm, gluten-free sourdough cinnamon raisin bread, with its tender crumb and sweet, spiced aroma, feels like a gentle embrace. This recipe, a labor of love and patience, promises a loaf that’s not just nourishing but also a testament to the beauty of slow baking.

Ingredients

• 1 cup gluten-free sourdough starter, active and bubbly
• 2 cups gluten-free all-purpose flour blend
• 1/2 cup almond flour
• 1/4 cup coconut sugar
• 1 tsp ground cinnamon
• 1/2 tsp sea salt
• 1/2 cup raisins, soaked in warm water for 10 minutes and drained
• 1/4 cup clarified butter, melted and cooled
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup almond milk, lukewarm

Instructions

1. In a large mixing bowl, combine the gluten-free sourdough starter, gluten-free all-purpose flour blend, almond flour, coconut sugar, ground cinnamon, and sea salt. Stir until just combined.
2. Add the soaked and drained raisins, clarified butter, lightly beaten eggs, and lukewarm almond milk to the dry ingredients. Mix until a sticky dough forms.
3. Cover the bowl with a damp cloth and let the dough rest in a warm place for 8-12 hours, or until it has doubled in size. Tip: The ideal temperature for sourdough fermentation is between 75°F and 78°F.
4. Preheat your oven to 375°F. Lightly grease a 9×5 inch loaf pan with clarified butter.
5. Transfer the dough to the prepared loaf pan, smoothing the top with a wet spatula. Let it rise for another 1-2 hours, until it crowns the rim of the pan.
6. Bake for 45-50 minutes, or until the loaf is golden brown and sounds hollow when tapped. Tip: For an even bake, rotate the pan halfway through the baking time.
7. Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Tip: Cooling the bread completely before slicing ensures a cleaner cut and better texture.

Now, the gluten-free sourdough cinnamon raisin bread, with its moist interior speckled with sweet raisins and a crust that’s just the right amount of chewy, is ready to be savored. Naturally, it pairs beautifully with a dollop of almond butter or a drizzle of honey for those mornings when you crave something a little extra.

Whole Wheat Sourdough Cinnamon Raisin Bread

Lingering in the quiet of the morning, the thought of warm, spiced bread fresh from the oven feels like a gentle embrace. This whole wheat sourdough cinnamon raisin bread, with its tender crumb and golden crust, is a testament to the beauty of slow fermentation and the richness of whole grains.

Ingredients

• 1 cup active sourdough starter
• 3 cups whole wheat flour
• 1 cup warm water (110°F)
• 1/4 cup raw honey
• 1/4 cup unsalted butter, melted and cooled
• 1 tsp fine sea salt
• 1 tbsp ground cinnamon
• 1 cup organic raisins, soaked in warm water for 10 minutes and drained

Instructions

1. In a large mixing bowl, combine the active sourdough starter, whole wheat flour, and warm water. Mix until just combined, then cover with a damp cloth and let rest for 30 minutes to autolyse.
2. Add the raw honey, melted butter, and fine sea salt to the bowl. Mix until the dough comes together, then turn out onto a lightly floured surface and knead for 10 minutes until smooth and elastic.
3. Incorporate the ground cinnamon and drained raisins into the dough by gently folding them in until evenly distributed.
4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place (75°F) for 4-6 hours, or until doubled in size.
5. Preheat the oven to 375°F. Shape the dough into a loaf and place it in a greased 9×5 inch loaf pan. Cover and let proof for another 1-2 hours, until puffy.
6. Bake for 35-40 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom. Tip: For a softer crust, brush the loaf with melted butter immediately after baking.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Soft with a slight chew, this bread carries the deep, warm notes of cinnamon and the sweet bursts of raisins. Serve it toasted with a smear of cultured butter for a simple yet deeply satisfying breakfast.

Sourdough Cinnamon Raisin Bread with Walnuts

Yesterday, as the morning light filtered through my kitchen window, I found myself drawn to the comforting ritual of baking, a quiet moment to savor before the day unfolded. There’s something deeply satisfying about the process, especially when it involves the warm, aromatic embrace of cinnamon and the subtle sweetness of raisins, all nestled within the tangy depth of sourdough.

Ingredients

• 1 cup active sourdough starter, at peak activity
• 3 1/2 cups bread flour, plus extra for dusting
• 1/2 cup whole milk, warmed to 110°F
• 1/4 cup unsalted butter, melted and cooled slightly
• 1/4 cup granulated sugar
• 1 tsp fine sea salt
• 2 tsp ground cinnamon
• 1 cup raisins, soaked in warm water for 10 minutes and drained
• 1/2 cup walnuts, toasted and roughly chopped

Instructions

1. In a large mixing bowl, combine the sourdough starter, warmed milk, melted butter, and sugar. Whisk until the mixture is homogenous.
2. Add the bread flour, sea salt, and cinnamon to the wet ingredients. Mix until a shaggy dough forms, then turn out onto a lightly floured surface.
3. Knead the dough for 10 minutes, or until it becomes smooth and elastic. If the dough sticks to your hands, dust with a little more flour, but avoid adding too much to keep the bread tender.
4. Gently fold in the drained raisins and chopped walnuts until evenly distributed throughout the dough.
5. Place the dough in a lightly greased bowl, cover with a damp towel, and let rise in a warm place for 4-6 hours, or until doubled in size.
6. Preheat your oven to 375°F. Shape the dough into a loaf and place it in a greased 9×5 inch loaf pan. Cover and let rise for another 1-2 hours, until puffy.
7. Bake for 35-40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. For an even bake, rotate the pan halfway through.
8. Transfer the bread to a wire rack to cool completely before slicing, allowing the flavors to meld and the texture to set.

The crust gives way to a soft, chewy interior, where the cinnamon’s warmth and the raisins’ sweetness play off the walnuts’ crunch. Toasted with a smear of honey butter, it transforms into a sublime breakfast treat, its flavors deepening with each bite.

Sourdough Cinnamon Raisin Bread with Maple Glaze

Mornings like these call for the warmth of homemade bread, the kind that fills the kitchen with a scent so inviting, it feels like a hug. This sourdough cinnamon raisin bread, drizzled with a delicate maple glaze, is a testament to the beauty of slow baking and the joy it brings to the simplest of moments.

Ingredients

• 1 cup active sourdough starter
• 3 1/2 cups bread flour, plus extra for dusting
• 1/2 cup whole milk, warmed to 110°F
• 1/4 cup unsalted butter, melted and slightly cooled
• 1/4 cup granulated sugar
• 1 tsp fine sea salt
• 1 cup raisins, soaked in warm water for 10 minutes and drained
• 2 tbsp ground cinnamon
• 1/2 cup pure maple syrup
• 1 tbsp clarified butter, for glazing

Instructions

1. In a large mixing bowl, combine the active sourdough starter, warmed whole milk, melted unsalted butter, granulated sugar, and fine sea salt. Stir until the mixture is homogenous.
2. Gradually add the bread flour to the wet ingredients, mixing with a wooden spoon until a shaggy dough forms. Tip: The dough should feel tacky but not overly sticky.
3. Turn the dough onto a lightly floured surface and knead for 10 minutes, or until smooth and elastic. Incorporate the soaked and drained raisins during the last 2 minutes of kneading.
4. Place the dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm place (about 75°F) for 4 hours, or until doubled in size.
5. Punch down the dough and roll it out into a rectangle on a floured surface. Sprinkle the ground cinnamon evenly over the surface. Tip: Leave a 1-inch border around the edges to make rolling easier.
6. Roll the dough tightly into a log, pinch the seams to seal, and place in a greased 9×5-inch loaf pan. Cover and let rise for another 2 hours, or until the dough crests the rim of the pan.
7. Preheat the oven to 375°F. Bake the loaf for 35 minutes, or until the top is golden brown and the internal temperature reaches 190°F. Tip: Tent the loaf with foil if it browns too quickly.
8. While the bread is still warm, brush the top with clarified butter and drizzle with pure maple syrup for a glossy finish.

Every slice of this bread reveals a swirl of cinnamon and plump raisins, a perfect balance of sweetness and tang from the sourdough. Enjoy it toasted with a pat of butter, or as the base for a decadent French toast on lazy weekend mornings.

Spiced Sourdough Cinnamon Raisin Bread

Now, as the early morning light filters through the kitchen window, there’s something deeply comforting about the thought of spiced sourdough cinnamon raisin bread. It’s a recipe that feels like a warm embrace, blending the tangy depth of sourdough with the sweet, aromatic whispers of cinnamon and plump raisins.

Ingredients

• 1 cup active sourdough starter, at peak activity
• 3 1/2 cups bread flour, plus extra for dusting
• 1/2 cup whole milk, warmed to 110°F
• 1/4 cup unsalted butter, melted and slightly cooled
• 1/3 cup granulated sugar
• 1 tsp fine sea salt
• 2 tsp ground cinnamon
• 1 cup raisins, soaked in warm water for 10 minutes and drained
• 1 large pasture-raised egg, lightly beaten for egg wash

Instructions

1. In a large mixing bowl, combine the active sourdough starter, warmed whole milk, melted unsalted butter, and granulated sugar. Stir gently until the sugar dissolves.
2. Gradually add the bread flour, fine sea salt, and ground cinnamon to the wet ingredients. Mix until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for 10 minutes, or until smooth and elastic. Tip: The dough should pass the windowpane test when stretched.
4. Fold in the drained raisins evenly throughout the dough. Cover with a damp cloth and let rise in a warm place for 4 hours, or until doubled in size.
5. Preheat the oven to 375°F. Shape the dough into a loaf and place it in a greased 9×5 inch loaf pan. Brush the top with the lightly beaten egg wash.
6. Bake for 35-40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. Tip: Cover with foil if the top browns too quickly.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: For best texture, wait until the bread is fully cooled before slicing.

Just out of the oven, this bread boasts a crisp crust giving way to a tender, airy crumb, speckled with juicy raisins and swirled with cinnamon. Enjoy it toasted with a smear of clotted cream or as the base for a decadent bread pudding.

Sourdough Cinnamon Raisin Bread with Cream Cheese Swirl

Dawn breaks softly, and with it comes the quiet urge to create something warm, something that fills the kitchen with the scent of cinnamon and the tang of sourdough. This bread, with its tender crumb and sweet swirls, is a labor of love, a slow dance between patience and reward.

Ingredients

• 1 cup active sourdough starter
• 3 1/2 cups bread flour, plus extra for dusting
• 1/2 cup granulated sugar
• 1 tsp fine sea salt
• 1/2 cup unsalted butter, softened
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup whole milk, warmed to 110°F
• 1 cup raisins, soaked in warm water for 10 minutes and drained
• 2 tbsp ground cinnamon
• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 tsp pure vanilla extract

Instructions

1. In a large mixing bowl, combine the sourdough starter, bread flour, granulated sugar, and sea salt. Mix until just combined.
2. Add the softened butter and lightly beaten eggs to the bowl. Mix until the dough begins to come together.
3. Gradually add the warmed whole milk, mixing until a soft dough forms. Tip: The dough should be slightly sticky but manageable. If too wet, add a tablespoon of flour at a time.
4. Turn the dough onto a lightly floured surface and knead for 10 minutes, or until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 4 hours, or until doubled in size.
6. While the dough rises, prepare the cream cheese swirl by beating together the softened cream cheese, powdered sugar, and vanilla extract until smooth.
7. After the first rise, punch down the dough and roll it out on a floured surface into a 12×18-inch rectangle.
8. Spread the cream cheese mixture evenly over the dough, leaving a 1-inch border. Sprinkle with cinnamon and drained raisins.
9. Roll the dough tightly from the long side, pinch the seam to seal, and place in a greased 9×5-inch loaf pan. Cover and let rise for another 2 hours.
10. Preheat the oven to 375°F. Bake the loaf for 35-40 minutes, or until golden brown and sounds hollow when tapped. Tip: Tent with foil if the top browns too quickly.
11. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Perfectly balanced between sweet and tangy, this bread boasts a velvety texture from the cream cheese swirl, punctuated by the occasional burst of raisin. Serve it toasted, with a smear of butter melting into its warm crevices, or as is, alongside a cup of strong coffee for a morning treat that feels like a hug.

Chocolate Chip Sourdough Cinnamon Raisin Bread

Just imagine the warmth of your kitchen filling with the aroma of freshly baked bread, a comforting blend of sweet cinnamon, plump raisins, and rich chocolate chips, all nestled within the tangy embrace of sourdough. This Chocolate Chip Sourdough Cinnamon Raisin Bread is a labor of love, a slow dance of flavors and textures that rewards patience with every slice.

Ingredients

• 1 cup active sourdough starter
• 3 1/2 cups bread flour, plus extra for dusting
• 1/2 cup granulated sugar
• 1 tsp fine sea salt
• 1/2 cup unsalted butter, softened
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup whole milk, warmed to 110°F
• 1 cup raisins, soaked in warm water for 10 minutes and drained
• 1/2 cup semi-sweet chocolate chips
• 2 tsp ground cinnamon

Instructions

1. In a large mixing bowl, combine the active sourdough starter, bread flour, granulated sugar, and fine sea salt. Mix until just incorporated.
2. Add the softened unsalted butter and lightly beaten pasture-raised eggs to the bowl. Mix until a shaggy dough forms.
3. Gradually pour in the warmed whole milk, stirring continuously until the dough comes together. Tip: The dough should be slightly sticky but manageable. If too wet, add a tablespoon of flour at a time.
4. Turn the dough onto a lightly floured surface and knead for 10 minutes, or until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 4-6 hours, or until doubled in size.
6. Punch down the dough and gently knead in the soaked raisins, semi-sweet chocolate chips, and ground cinnamon until evenly distributed.
7. Shape the dough into a loaf and place it in a greased 9×5 inch loaf pan. Cover and let rise for another 2 hours, or until the dough crowns the pan.
8. Preheat the oven to 375°F. Bake the loaf for 35-40 minutes, or until golden brown and sounds hollow when tapped. Tip: For an even bake, rotate the pan halfway through.
9. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Tip: Resist cutting into the bread too soon to prevent it from becoming gummy.

Moist and tender with a slight chew, this bread is a delightful contrast of sweet and tangy, with bursts of chocolate and raisins in every bite. Serve it toasted with a smear of cream cheese or as is, alongside your morning coffee for a truly comforting start to the day.

Sourdough Cinnamon Raisin Bread Pudding

Kindly imagine the warmth of your kitchen, where the aroma of cinnamon and raisins slowly fills the air, promising a comforting embrace. This sourdough cinnamon raisin bread pudding is a humble yet sophisticated dish, perfect for those quiet mornings or as a sweet ending to your day.

Ingredients

• 4 cups day-old sourdough bread, cubed
• 1 cup whole milk
• 1 cup heavy cream
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup granulated sugar
• 1/4 cup dark brown sugar, packed
• 2 tsp pure vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp sea salt
• 1/2 cup raisins
• 2 tbsp unsalted butter, melted

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch square baking dish with melted butter.
2. In a large mixing bowl, combine the whole milk, heavy cream, lightly beaten eggs, granulated sugar, dark brown sugar, pure vanilla extract, ground cinnamon, ground nutmeg, and sea salt. Whisk until the mixture is homogenous.
3. Add the cubed sourdough bread and raisins to the bowl. Gently fold until all pieces are evenly coated with the custard mixture. Let it sit for 15 minutes to allow the bread to absorb the liquid.
4. Transfer the mixture to the prepared baking dish, spreading it evenly. Drizzle the top with the remaining melted butter.
5. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the center is set but still slightly wobbly.
6. Remove from the oven and let it cool for 10 minutes before serving. Tip: For an extra touch of luxury, serve with a dollop of crème fraîche or a drizzle of caramel sauce.

Perfectly balanced between the tang of sourdough and the sweetness of cinnamon and raisins, this bread pudding offers a delightful contrast of textures—crispy on the outside, tender within. Consider serving it warm, with a side of freshly brewed coffee, to elevate the experience.

Sourdough Cinnamon Raisin French Toast

Remembering the quiet mornings of my childhood, this dish brings a comforting warmth that lingers like the soft light of dawn. Sourdough cinnamon raisin French toast is a tender homage to those moments, blending the tang of sourdough with the sweet embrace of cinnamon and raisins.

Ingredients

• 4 slices of day-old sourdough bread, 1 inch thick
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup whole milk
• 1 tbsp pure vanilla extract
• 1 tsp ground cinnamon
• 1/4 cup granulated sugar
• 2 tbsp unsalted butter, clarified
• 1/4 cup raisins
• Maple syrup, for serving

Instructions

1. In a shallow dish, whisk together the lightly beaten eggs, whole milk, vanilla extract, ground cinnamon, and granulated sugar until fully combined.
2. Heat a large non-stick skillet over medium heat and add 1 tbsp of clarified butter, ensuring the pan is evenly coated.
3. Dip each slice of sourdough bread into the egg mixture, allowing it to soak for 30 seconds on each side for maximum absorption.
4. Place the soaked bread slices into the skillet, cooking for 3-4 minutes on each side or until golden brown and slightly crispy.
5. Add the remaining tbsp of clarified butter to the skillet before flipping the slices to ensure even cooking and a rich flavor.
6. During the last minute of cooking, sprinkle raisins over the slices, pressing them gently into the bread to adhere.
7. Serve immediately, drizzled with maple syrup for a sweet finish.

Mornings transformed by this French toast carry a delicate crispness outside, giving way to a custard-like center. The interplay of sourdough’s tang with the sweetness of cinnamon and raisins invites a drizzle of maple syrup, or perhaps a dollop of whipped cream for those indulgent days.

Sourdough Cinnamon Raisin Bread with Apple Cider Glaze

Capturing the essence of autumn in every slice, this bread combines the tangy depth of sourdough with the sweet warmth of cinnamon and raisins, all crowned with a delicate apple cider glaze that whispers of orchard-fresh mornings.

Ingredients

• 1 cup active sourdough starter
• 3 1/2 cups bread flour
• 1/2 cup whole milk, warmed to 110°F
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted and cooled
• 1 tsp fine sea salt
• 2 tsp ground cinnamon
• 1 cup raisins, plumped in warm water and drained
• 1/2 cup apple cider, reduced to 1/4 cup
• 1 cup powdered sugar, sifted

Instructions

1. In a large mixing bowl, combine the active sourdough starter, bread flour, warmed whole milk, granulated sugar, melted unsalted butter, and fine sea salt. Mix until a shaggy dough forms.
2. Turn the dough onto a lightly floured surface and knead for 10 minutes, or until smooth and elastic. Tip: The dough should pass the windowpane test, stretching without tearing.
3. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place (75°F) for 4 hours, or until doubled in size.
4. Punch down the dough and gently knead in the ground cinnamon and plumped raisins until evenly distributed.
5. Shape the dough into a loaf and place it in a greased 9×5-inch loaf pan. Cover and let rise for another 2 hours, or until the dough crowns the pan.
6. Preheat the oven to 375°F. Bake the loaf for 35 minutes, or until golden brown and the internal temperature reaches 190°F. Tip: Tent with foil if the top browns too quickly.
7. While the bread cools, whisk the reduced apple cider into the sifted powdered sugar until smooth to create the glaze.
8. Drizzle the apple cider glaze over the cooled bread, allowing it to drip down the sides. Tip: For a thicker glaze, let it set for 10 minutes before serving.

Offering a tender crumb with pockets of juicy raisins and a crisp crust, this bread is a delightful contrast of textures. Serve it toasted with a smear of cream cheese for a breakfast that feels like a hug, or enjoy it as is with a cup of spiced tea for an afternoon treat.

Conclusion

Yum! These 12 sourdough cinnamon raisin bread recipes offer a delightful twist on a classic favorite, perfect for home cooks looking to add a homemade touch to their baking repertoire. We invite you to try these recipes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy baking!