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Cinnamon Raisin Sourdough Bread -Sweetened With A Maple Syrup Swirl

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A perfect cinnamon raisin sourdough bread with a delicious maple syrup swirl! #sourdough #cinnamon #raisin #starter #refinedsugarfree #maplesyrup #realfood #bestbread #triedandtested

 

 

Is there anything better than a toasty loaf of sourdough bread baked in your own home?

Um, yes, there is. When that toasty loaf is studded with sweet sticky maple syrup, plump juicy raisins and enough cinnamon to liven up a party! Meet my Cinnamon Raisin Sourdough Bread aka your new best friend. This bread is amazing toasted in the morning and it’s sure to please the whole family. So get out those sourdough starters and get them rockin’ again because you will not be let down by this recipe. It took me over a year to perfect the techniques for making a great loaf of this bread and I’m about to share everything I’ve learned with you.

 

 

Cinnamon Raisin Sourdough With Maple Syrup Swirl

 

First and foremost you will need a great Sourdough Starter.

I’ve had my sourdough starter since 2003 and I feel extremely lucky that it’s survived all that time with me. I wasn’t the best mama to it for the first few years of its life. I would use it sporadically and leave it unattended (sometimes for months) in the back of my fridge. But this little starter is a beast and will always bounce back after several feedings. Now I bake at least one loaf of bread a week and I don’t even bother feeding it before baking. I use some and replace what I used, that’s it. And now my little starter is a serious part of my family and my livelihood. I actually feel love for it. Awwwww!

Learn how to make to make your own sourdough starter from flour and water!

Demystifying Sourdough – Everything You’ve Ever Wanted To Know About Sourdough Starter – Why It’s Better For You – And How To Start One

Sourdough starter that is active and fresh makes wonderful artisan bread!

If you don’t have a trusty starter you are already working with or a friend who will gift you a little bit to start with you can always purchase a dehydrated starter and get it going in no time. I recommend the sourdough starters from Cultures Of Health.

And now on to the good stuff!

 

 

Cinnamon Raisin Sourdough With Maple Syrup Swirl

 

Cinnamon Raisin Sourdough Bread - Sweetened With A Maple Syrup Swirl

 

Cinnamon Raisin Sourdough With Maple Syrup Swirl

Cinnamon Raisin Sourdough Bread With A Maple Syrup Swirl

Yield: 1 large loaf or 2 smaller loaves
Prep Time: 10 minutes
Cook Time: 30 minutes
Proofing: 12 hours
Total Time: 12 hours 40 minutes

A perfect cinnamon raisin sourdough bread with a delicious maple syrup swirl!

Instructions

Make The Sourdough The Night Before

  1. I always let my bread go through a long, slow ferment. That's the point of sourdough right?! A long ferment means more lactic acid to help break down starches and sugars improving the digestibility and nutrition of the bread. And of course that's how sourdough gets its tell-tale sour flavor. So, why rush it?!
  2. Before going to bed, mix the two flours, starter, salt, coconut sugar and water into a nice smooth dough. Knead the dough until it's elastic and pulls away clean. I'm not going to lie. I use a KitchenAid Stand Mixer and I have for years. It can be done by hand if that's what you prefer. But if you love baking and you plan on making bread fairly regularly then you should invest in a sturdy stand mixer.
  3. Cover the dough and let it rise overnight.

The Next Morning

  1. Flour your work surface. Pull the dough out of the bowl it was in and gently shape it into a rectangle on the floured surface. Turn the dough over and make sure both sides have just enough flour so they don't stick to your work surface. If you use too much flour here your bread will not roll up nicely so be careful not to go overboard. Using a rolling pin roll the dough out into a large flat sheet about 1/2" thick. Evenly spread the cinnamon and raisins over the dough, right up to the edge. Drizzle the maple syrup over the dough but don't go all the way to the edge, leave about 2" of space for the syrup to expand while forming the loaf.  Start at the top of the dough and roll toward yourself gently patting the dough down as you go. Once the dough is in a tight log fold both ends over to the middle 3rd. Roll the loaf gently to help it seal.
  2. Melt 1 Tablespoon of butter in your loaf pan and put the loaf in upside down. Flip the loaf over so now the top is buttery too. Cover the loaf and let it rise until at least doubled in size. I let mine rise for about 4 hours before baking.
  3. Bake the bread at 400° for 30 minutes. Remove the bread from the pan and let it cool completely on a rack before slicing. I know it's tempting to eat it warm but if you resist the loaf will be more moist and will take longer to go stale.
  4. Enjoy the bread soft, toasted or as (our favorite) FRENCH TOAST!

Notes

If you have a very active and happy starter you should consider splitting this recipe between two loaf pans to avoid spill over!

 





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Melody R Bjur

Saturday 19th of September 2020

Hello! Your recipe looks amazing! I have an amish friendship bread starter from Potato flakes. Would that work in this recipe? Thanks for sharing!

Fiona

Wednesday 19th of August 2020

From another fan in Canada!

Hi Courtney, this bread is AMAZING! SO GOOD! I'm another Covid SD newby.

The first time I made it, it didn't rise much. My starter is super strong and active. I split it into 2 pan loaves and didn't have anything that would cover sufficiently (have since read about oiling saran or freezer wrap).would that lack of cover account for the poor rise? Have only used stretch and fold for sourdough, so also wondering how long you normally knead using Kitchenaid? "until it's elastic and pulls away clean." I've read that 2 mins by machine is equivalent to 12-15 mins hand kneading.

Do you do this kneading all in one go, or do you take breaks of 30 mins as with stretch and fold? Thanks for sharing this awesome feast!

Fiona Toronto

Butter For All

Sunday 23rd of August 2020

Hi Fiona!

Thank you for the feedback! I'm so happy to hear the flavor was great. You can absolutely do S&F with this recipe. If fact that is how I prefer to knead all my dough as well. This is an older recipe, probably in need of a little update! If you use a stand mixer, mixing to for a minute or two and then letting it rest is a great technique that helps to not overwork the dough.

You definitely want to cover your dough for proofing. If the dough forms a dry crust from being uncovered it will not rise as well. Use plastic bags, Saran Wrap, bees wrap or a damp flour sack towel.

Let me know how the next batch turns out!

Courtney

Mark

Saturday 15th of August 2020

Another great recipe, thanks. We made it in two pans. What size pan do you use when making a single loaf?

Heather

Wednesday 5th of August 2020

This recipe is so super yummy and well-written - I was able to find success with it as a sourdough newbie! Thank you so much!!

Even though the bread was DELICIOUS, half of my kids are not fans of raisins. I currently have a bunch of apples that need to be consumed and was curious if you've ever played around with other fruits? If I wanted to replace the raisins with apples, would I have to dry them first to avoid more moisture in the bread? Any advice is welcome!

Butter For All

Wednesday 5th of August 2020

Hi Heather!

I'm so glad you liked the bread but I have to say I'm drooling over the idea of apples in it! I would actually sauté them prior. Peel the apples, cut them in small cubes and sauté them in butter until just tender. Then add them in the same way you would the raisins! Please let me know how that bread turns out!!!

Courtney

Cheryl Danaher

Saturday 25th of July 2020

Hello from Canada!

I have been experimenting with sourdough bread for a few months. Came across this recipe and it’s the bomb! The first time I made it a couple of weeks ago I had issues (as per my post and pic) but it tasted fabulous so I have tried again. This time I made two loaves out of the dough as I found it was too much for one loaf. It is absolutely the best bread I have ever made and tasted. Thanks for sharing your recipe Courtney!

Butter For All

Sunday 26th of July 2020

Hi Cheryl!

I'm so glad you like it! I will update the notes section to suggest people make two smaller loaves if the pan size is standard. I agree it is a big loaf! I want to thank you for leaving feedback, it's always so helpful to other bakers!

Happy baking,

Courtney

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