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Cinnamon Raisin Sourdough Bread

This cinnamon raisin sourdough bread is another great use for your sourdough discard! Plus, it’s a tasty bread that is perfect for toasting and slathering with salty whipped butter.

cinnamon raisin sourdough bread cut in half with the swirl showing

I’ve been making a lot of different recipes using up my sourdough bread discard because I hate wasting it.

Yes, I can give it away, but you quickly run out of neighbors to give it to.

Plus, I don’t want to harass them daily with all my leftover sourdough discard.

So, I gave this recipe a try, and BOOOOOOOOOM, is it delicious!

This was my first time making swirled bread, and I was paranoid that it wouldn’t turn out correctly.

Luckily for us, that is not the case at all. This bread turned out WONDERFULY!

I’ve been making weekly loaves of this bread just because it’s that delicious. It’s great for toasting up with butter or even used as the bread for a grilled cheese.

I swear it’s good!

toasted cinnamon raisin sourdough bread on a plate with butter

Not familiar with sourdough making? That’s ok! 

When you feed your sourdough you give it fresh flour and water that gets mixed into a small portion of your starter. The remaining starter can be thrown away, given to a friend, or added to a compost pile.

It seems wasteful but that is just the life of a sourdough.

Since my sourdough sits on my counter I have to feed it 2 times a day. 

I obviously don’t want to be wasteful so I started coming up with ideas on how to use my leftover discard. 

Did you catch my two other recipes using sourdough discard? If not, click over to see my Sourdough Discard Banana Bread or my Sourdough Discard Cinnamon Crumb Cake.

sliced cinnamon raisin sourdough bread sliced on a plate with butter

Using other dried fruits in place of raisins

I know raisins can be a somewhat polarizing ingredient.

It’s a love-it-or-hate-it type of scenario.

While I’m not a fan of just sitting down and eating a box of raisins, I love them in baked goods.

However, I’m fully aware they are just not everyone’s favorite.

If you want to change things up, you can easily leave the raisins out of the recipe or replace them with dried currants, dried cranberries, dried sour cherries, or even dried blueberries.

Bread storage and leftovers

If you live in my house, this bread will likely not be seen on day 3 because I will have eaten it all.

But, if you’re not an extreme bread lover, you can freeze the bread for up to 6 months. Just make sure to wrap it in several layers of plastic wrap so the taste is not compromised.

It should be eaten within a week if you want to leave it on the counter.

I store mine in a plastic zip-top baggie on the counter.

You can store it in the refrigerator, but it does make the bread less soft.

cinnamon raisin sourdough bread sliced and toasted with butter

Tips on making this breakfast sourdough bread

OF COURSE!

Listen, I have an irrational fear of baking with yeast. I don’t know why or how it started, but it’s there, so I 100% understand.

But every time I make a loaf of bread, I realize my fear is unnecessary. It’s so easy!

I think the biggest thing to remember is that if your house is really cold, it will take longer for your bread to rise, or if your house is super warm, it will rise much faster.

If you’re short of time and can’t wait for your bread to rise, you can also let it rise in the fridge. This will result in a more flavorful bread that will rise much slower because of the cold temperatures in your refrigerator.

I also remember to give myself a little grace when it comes to baking. Not everything is on a strict schedule, so don’t freak out if things aren’t exactly right on track.

Again, the indoor air temperature has a lot of influence over the speed at which your bread will rise.

sliced and toasted cinnamon raisin sourdough bread

More sourdough based recipes

cinnamon raisin sourdough bread sliced and toasted

Cinnamon Raisin Sourdough Bread

Cinnamon Raisin Sourdough Bread made with sourdough discard. Perfect for breakfast lightly toasted with butter or great in a savory-sweet grilled cheese.
4.50 from 22 votes
Print Pin
Prep Time 25 minutes
Cook Time 45 minutes
Rising Time 3 hours
Total Time 4 hours 10 minutes
Servings 8 slices

Ingredients

For bread dough:

  • 3 cups all-purpose flour 361 grams
  • 2/3 cup lukewarm water 152 grams
  • 1/2 cup sourdough starter, unfed 113 grams
  • 5 tablespoons unsalted butter, softened 71 grams
  • 1 tablespoon granulated sugar
  • 2-1/2 teaspoons instant yeast
  • 1-1/4 teaspoon kosher salt
  • 1 large egg

For filling:

Instructions

  • Combine all the bread dough ingredients to the bowl of an electric mixer fitted with the dough hook attachment.
  • Knead until a soft smooth dough is formed – this took about 10 minutes for me.
  • Add a few tablespoons of all-purpose flour if needed to help the dough come together and pull smoothly from the side of the bowl with no stickiness.
  • Place the kneaded dough into a lightly greased bowl, cover, and let rise for 1-1/2 hours to 2 hours or until double in size.
  • Gently deflate the dough and transfer for a lightly greased worked surface.
  • Roll and pat out the dough into a 6×20 inch rectangle.
  • Prepare the filling mixture.
  • In a small bowl mix together raisins, granulated sugar, cinnamon, and all-purpose flour.
  • In another small bowl whisk together your large egg and water.
  • Brush your dough with the egg/water mixture.
  • Sprinkle the prepared raisin/sugar mixture evenly over the top of the dough, leaving a 1-inch edge on the short end of the dough clear of any topping.
  • Tightly roll the bottom short end (6-inch side) the dough up the length of the dough like a log.
  • Pinch sides and seams closed.
  • Transfer the dough, seam side down, to a greased 9×5 pan.
  • Cover and let rise for about 1 hour or until the dough is 1-inch above the top of the pan.
  • When you’re ready to bake preheat the oven 350 degrees F.
  • Add the bread to the oven and after 20 minutes, remove the bread and lightly tent with foil to stop the top of the bread from browning too quickly.
  • Add the bread back to the oven and continue baking for another 20-25 minutes or until the center of the bread registers 190 degrees F on an instant-read thermometer.
  • Gently remove from the pan and let cool completely before slicing.
  • If desired you can brush melted butter on the top of the dough after it has baked to help soften the top of the loaf.

Notes

Original recipe from King Arthur Flour

Nutrition

Serving: 1slice | Calories: 327kcal | Carbohydrates: 55g | Protein: 8g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 60mg | Sodium: 95mg | Potassium: 158mg | Fiber: 2g | Sugar: 8g | Vitamin A: 278IU | Vitamin C: 0.5mg | Calcium: 20mg | Iron: 3mg
Course Bread
Cuisine American
Keyword cinnamon raisin bread, sourdough raisin bread
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Cinnamon Raisin Sourdough Bread pin for Pinterest.
Brandy

About Brandy!

I am a food lover and recipe developer bringing you delicious recipes that taste great and are easy to make! My food is inspired by travels around the world and my love of flavorful food. A list of things that make me happy: cats, Coke Zero, houseplants, and travel. Read more...

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