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Cinnamon Raisin Sourdough Bread – Sweetened With a Maple Syrup Swirl

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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.

A collage of a sourdough loaf and a piece of sourdough bread with text overlay.

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.

A slice of cinnamon raisin sourdough bread on a plate.

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!

If you don’t already have a trusty starter 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 telltale 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 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 that 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. Roll the dough out with a rolling pin into a large flat sheet about 1/2 inch 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 inches of space for the syrup to expand while forming the loaf. Start at the top of the dough and roll it 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 third. 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°F 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 moister 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!

Jennifer

Monday 27th of September 2021

I think the weights are off for some of the ingredients. A half cup of maple syrup is much more than 18 grams, and 3 Tbsp of coconut sugar, for me, came to 21 grams, not 35. Similar for cinnamon - although closer to what you have listed. Which is the right amount to use, weight or cup/Tbsp measure?

Butter For All

Monday 27th of September 2021

Hi Jennifer!

I'm so glad you alerted me to this. I recently had all my recipes standardized and edited. It looks like a zero was dropped in the process. Maple syrup should be 180 grams. I would personally use weight, as cups and spoons measurements are always estimates.

Thanks again!

Courtney

Britnee

Wednesday 3rd of March 2021

When describing your starter, I believe you meant to say you keep the consistency of thick pancake batter. It must have auto corrected to “think” instead of thick.

Butter For All

Wednesday 3rd of March 2021

Hi Britnee!

Thank you for catching that. I'm my own editor and my eyes just roll over these mistakes most of the time!

I appreciate the comment! And hope you liked the bread!

Courtney

Patricia Swanson

Monday 23rd of November 2020

Hello Courtney, I am a new sourdough baker. I got my starter going about 3 weeks ago. I really wanted to bake a Danish type loaf, full of seeds, and sourdough. So, on day 8, I baked that loaf. It was so outstanding that I figured I better branch out. Eventually, I came upon your recipe for sourdough cinnamon/raisin.

Three days ago, I baked it. When you said it might overflow the pan, I split it into two pans. Turns out, that was not a good idea. There was not enough dough in each pan to rise properly. It tasted great, however. So, last evening, I made another batch. I actually used the Cuisinart to make the dough. Worked perfectly, as it has in the past. It rose beautifully overnight, in spite of my cold house. I put it into the over and loosely covered it and wrapped the bowl in a dish towel. Today, I put the dough into a 10”x5”x3” pan. Eyeballing it, I figured it was big enough for the entire dough batch. Sure enough-perfect. It took three hours to double, then, voila. Baked and done in the 30 minutes prescribed.

The one item I changed was the cinnamon/syrup mix. I already had some King Arthur Baker’s Cinnamon Filling Mix from making scones. I mixed up one cup of this with 5 tablespoons of water. It was just the right consistency to spread onto the dough with a pastry brush. I then topped that will a mixture of dried cherries and raisins. I also did this on my first loaves and it was super tasty. The mix stays put on the dough when rolling it up.

The crust on your bread recipe is perfect. Chewy enough, but soft enough to blend right in with the body of the bread. The sourness was just to my liking. I wish I could share the photos I just took. Maybe not yet a blue ribbon loaf, but red for sure! Thanks again for a terrific recipe.

Butter For All

Saturday 28th of November 2020

Hi Patricia!

I really appreciate your feedback, with individual sourdough starters you never know, LOL! Glad it worked out in one pan the second go around, and sounds like it was really successful!

Welcome to the sourdough club! I'll look forward to pictures sometime! You can always email me directly! courtney@butterforall.com

Best,

Courtney

Janmarie Perry

Thursday 1st of October 2020

Amazing!! After reading some other recipes I was a little intimidated by cinnamon raisin sourdough, but this one turned out beautifully! I mixed it all together in the early evening, let it sit out for 2/3 hours, and then overnight in the fridge (it is warm in my home, and things develop quickly!) The next morning I let come to room temp before stuffing and shaping and it doubled in about 3 hours. I will say - next time I would use half as much maple syrup, because half of it leaked out on rolling and made a mess. In the spirit of Butter for ALL, I used Miyokos vegan butter and it was a great success. I will be making this again! Thanks for the great recipe.

Maria

Friday 23rd of October 2020

@Butter For All, My syrup was cold but it still oozed forward as I rolled. I think next time, I will use less syrup putting it on top portion so as I roll it will ooze to lower area. I will probably let syrup soak in a bit too. Mine is rising now so I am looking forward to the finished product!

Butter For All

Sunday 4th of October 2020

Hi Janmarie!

I'm so happy to hear it! I love your instinct, a natural for sure! You can try very cold maple syrup, either from the fridge or even frozen and it will keep it from being too liquid.

Happy baking!

Courtney

Mark

Wednesday 30th of September 2020

We love this bread--even bought a large pan to make it as one loaf--but every time the maple syrup ends up running to the bottom of the loaf when baking. Any suggestions appreciated.

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