Sourdough Orange Cranberry Loaf with Cinnamon Raisin Twist

A Cozy Winter Morning with Sourdough Orange Cranberry Loaf

A Kitchen Filled with the Scent of Citrus and Cinnamon

There’s a certain kind of magic that happens on a frosty winter morning when the scent of freshly baked bread fills the air. The soft crackle of a crust cooling on the counter, the gentle hum of warmth from the oven, and that unmistakable tangy sweetness that only sourdough can bring—all combine to create a moment of comfort that feels timeless.

For me, that moment is best captured with the Sourdough Orange Cranberry Loaf with Cinnamon Raisin Twist. Every year, as the days grow shorter and the first frost appears on the windowpanes, this loaf becomes a beloved ritual in our kitchen. The fragrance of orange zest mingling with cinnamon and plump raisins instantly stirs up memories of holiday mornings spent with family, hands wrapped around steaming mugs of tea while thick slices of bread toasted in the oven.

This Sourdough Orange Cranberry Loaf isn’t just a recipe—it’s a story of warmth, patience, and the joy of creating something special from simple ingredients. The bright citrus notes awaken the senses, while the tart cranberries balance the natural sweetness of raisins. Each twist of dough marbled with cinnamon reminds me that the best bakes often come from slowing down and savoring the process. Whether enjoyed on a quiet Sunday morning or shared as a holiday gift, this loaf captures the spirit of home in every bite.

Sourdough Orange Cranberry Loaf with Cinnamon Raisin Twist

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• Total Time: 20 hours
• Yield: 1 loaf 1x

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Description

A festive sourdough loaf bursting with bright orange zest, tart cranberries, and a warm cinnamon raisin swirl.

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Ingredients

Scale 1x2x3x

120g active sourdough starter

375g bread flour

75g whole wheat flour

300g warm water

9g fine sea salt

2 tablespoons orange zest

80g dried cranberries

70g cinnamon soaked raisins

1 teaspoon ground cinnamon

1 tablespoon honey or maple syrup (optional)

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Instructions

1. Refresh the sourdough starter with equal parts flour and water and add chopped raisins, then let it become bubbly.

2. Combine starter, warm water, bread flour, and whole wheat flour in a large bowl until no dry bits remain and autolyse for 45 minutes.

3. Sprinkle salt over the dough, mix in by hand, and perform an initial stretch and fold.

4. Flatten the dough and evenly sprinkle orange zest, dried cranberries, cinnamon, and soaked raisins, then fold gently until incorporated.

5. Cover the bowl and perform stretch and fold cycles every 30 minutes for 2 hours during bulk fermentation.

6. Turn the dough onto a floured surface, pre-shape into a round, and rest for 15 minutes.

7. Shape into a tight loaf and place seam side up in a floured proofing basket, then refrigerate overnight for cold proof.

8. Preheat a Dutch oven to 475°F, transfer the dough seam side down onto parchment, score the top, and bake covered for 20 minutes.

9. Remove the lid, reduce oven to 450°F, bake uncovered for 25–30 minutes until deep golden, then cool on a rack for 1–2 hours before slicing.

• Prep Time: 1 hour
• Cook Time: 50 minutes
• Category: bread
• Method: baking
• Cuisine: American

Nutrition

• Serving Size: 12 slices

Keywords: sourdough, orange, cranberry, cinnamon, raisin, winter, loaf, homemade, rustic

Even now, I can still recall the moment the first loaf came out perfectly—the crust caramelized to a golden hue, the crumb soft and rich with bursts of fruit. It became an instant family favorite, one that now marks the start of each cozy winter season. From its rustic charm to its comforting aroma, the Sourdough Orange Cranberry Loaf with Cinnamon Raisin Twist has earned a permanent place on our table and in our story.

Why This Loaf Captures the Heart of Homemade Baking

There’s something truly soulful about baking sourdough. Perhaps it’s the way it connects us to an age-old tradition, or the quiet satisfaction that comes from nurturing a live starter into a loaf brimming with flavor. The Sourdough Orange Cranberry Loaf with Cinnamon Raisin Twist embodies those timeless values of homemade baking—patience, simplicity, and authenticity.

Unlike quick breads or sweet rolls, sourdough requires attention and care. Its slow fermentation process encourages natural sweetness to develop, allowing the tangy undertones of the starter to mingle beautifully with the bright citrus of orange zest and the gentle warmth of cinnamon. It’s a balance between bold and cozy—each ingredient enhancing the other in perfect harmony.

If you love Homemade Sourdough Bread With Raisins or the comforting taste of Cinnamon Raisin Sourdough, this loaf will feel like a delightful evolution of both. The added cranberries and orange zest elevate the flavor profile, giving the bread a cheerful brightness that suits any season but feels especially right for winter. Every slice tells a story of care—the hand-folded dough, the gentle shaping, and the hours spent waiting as it transforms from simple flour and water into something truly special.

At its heart, homemade baking is about connection. It’s about slowing down long enough to enjoy the process—to smell the dough as it ferments, to feel the texture change beneath your hands, to hear the soft crackle as it cools. The Sourdough Orange Cranberry Loaf draws all of these elements together, creating not just a loaf of bread, but a shared experience that brings joy from the very first stir to the final bite.

So as snow drifts outside and the days invite cozy quiet moments, this loaf becomes more than just sustenance—it’s a celebration of tradition, love, and the art of baking itself.

Ingredients & Tools – Building the Base for Flavorful Sourdough Bread

Essential Ingredients for Perfect Texture and Taste

When it comes to crafting the perfect Sourdough Orange Cranberry Loaf with Cinnamon Raisin Twist, every ingredient plays a role in shaping its flavor, texture, and aroma. The beauty of this loaf lies in the thoughtful layering of sweet, tart, and spiced elements that make each bite memorable.

Below is a detailed ingredient list designed for one full-sized rustic loaf—generous enough to share and ideal for gifting during the holidays.

Each ingredient blends harmoniously to create a loaf that’s comforting yet vibrant. The sourdough starter lays the foundation—bringing gentle acidity that offsets the fruit’s sweetness—while the combination of bread and whole wheat flour ensures structure and tenderness. Orange zest introduces brightness that sings through each slice, and the mix of cranberries and raisins weaves in a chewy sweetness that pairs beautifully with cinnamon’s fragrant warmth.

Ingredient substitution suggestions:

• Swap dried cranberries for fresh or frozen ones (reduce water slightly if using frozen).
• Replace raisins with golden raisins or chopped dates for a richer sweetness.
• For a nuttier flavor, substitute spelt flour for up to one-third of the bread flour.
• For a more decadent swirl, add a light brown sugar–cinnamon mixture during shaping.

The key is balance. You want enough citrus to lift the loaf, enough spice to create comfort, and just the right amount of sweetness to make it indulgent but not overly rich.

Tools You’ll Need for a Rustic Homemade Loaf

Baking a Sourdough Orange Cranberry Loaf doesn’t require a professional kitchen—just a few dependable tools that help you measure precisely and handle the dough confidently. Having the right equipment not only simplifies the process but also ensures consistent results every time you bake.

Pro tips on managing temperature and hydration:

• Ideal dough temperature for fermentation: 75–78°F (24–26°C). Use slightly warmer water if your kitchen is cool.
• If dough feels too stiff, add water a teaspoon at a time during mixing; if sticky, flour your hands lightly instead of the dough.
• Hydration varies by flour and humidity—trust both measurement and feel.

Patience is your greatest tool. Working with a sourdough starter with raisins means nurturing a lively culture that rewards care with exceptional flavor and lift. These tools and ingredients are the backbone of every great bake—simple, reliable, and steeped in the warmth of homemade tradition.

Step-by-Step Recipe – From Starter to Golden Baked Loaf

Prepping the Starter and Mixing the Dough

The success of your Sourdough Orange Cranberry Loaf with Cinnamon Raisin Twist starts long before flour meets water. It begins with your starter—the living heart of sourdough baking. A healthy starter should be bubbly, fragrant, and active within a few hours of feeding. Some bakers refresh theirs with soaked raisins, as the natural sugars and wild yeast feed the culture, creating a lively base with a subtle fruity aroma.

To refresh your starter:

1. Feed with equal parts flour and water by weight (e.g., 50g each).
2. Add 2–3 chopped, hydrated raisins for a gentle sweetness boost.
3. Let rest at 75–78°F (24–26°C) for 4–6 hours until doubled and bubbly.

Once your starter is ready, combine 120g active starter, 300g warm water, 375g bread flour, and 75g whole wheat flour in a large bowl. Mix until no dry bits remain and let it autolyse for 45 minutes—this rest allows gluten to start forming naturally. Then add 9g sea salt and mix by hand using gentle stretch-and-folds.

Next, fold in the flavor components—orange zest, dried cranberries, and cinnamon-infused raisins—in stages until evenly distributed. Cover and rest the dough, performing stretch-and-folds every 30 minutes for 2 hours. By the final fold, the dough should feel smooth and elastic, signaling readiness for bulk fermentation.

Fermenting, Baking, and Achieving the Perfect Crust

Let the dough rise at room temperature until it increases by roughly 60–70% in volume—around 4–5 hours. Turn it onto a lightly floured surface, pre-shape into a round, rest for 15 minutes, then form a tight boule or oval to fit your proofing basket. Place seam side up in a floured banneton, cover, and refrigerate overnight (8–12 hours) for cold proofing.

Next morning, preheat your oven to 475°F (245°C) with a Dutch oven inside for at least 30 minutes. Transfer the dough seam side down onto parchment, score the top attractively, and carefully lower it into the hot pot.

After baking, the crust should glisten with a warm amber hue and sound hollow when tapped. For a softer finish, brush lightly with melted butter after removing from the oven. Let cool completely before slicing to preserve the crumb’s texture and moisture. Each vibrant slice, dotted with cranberries and ribbons of cinnamon, offers a cozy reminder of why slow-fermented bread is so rewarding.

Tips, FAQs, and Conclusion – Perfecting Your Sourdough Orange Cranberry Loaf

Expert Tips for the Best Cinnamon Raisin Twist and Flavor Balance

Once your Sourdough Orange Cranberry Loaf with Cinnamon Raisin Twist leaves the oven, a few final touches help it reach bakery-level perfection.

• Control the dough’s moisture: Fruit introduces natural sugar and moisture. Avoid over-flouring—lightly dust hands instead to maintain that tender, open crumb.
• Balance sweetness and tang: Drizzle cooled loaf with honey or maple syrup to highlight both citrus brightness and spice warmth.
• Store properly: Wrap cooled bread in a towel or paper inside a box at room temperature up to three days, or freeze sliced portions for longer storage. Reheat briefly at 325°F (165°C) to revive freshness.
• Serve creatively: Try toasted slices with orange cream cheese, butter and honey, or alongside cheeses like brie or cheddar. Leftovers transform beautifully into French toast or bread pudding.

The true beauty of this loaf lies in its adaptability. Once you master the balance, each bake becomes your signature blend of sweetness and spice—pure homemade joy.

FAQ + Warm Closing

Can I make this loaf without dried cranberries?
Yes. Substitute apricots, cherries, or even fresh cranberries—just reduce water slightly if using fresh fruit to prevent excess moisture.

How do I refresh my sourdough starter with raisins?
Feed with equal parts flour and water, adding chopped, soaked raisins. Their sugars and natural yeast stimulate fermentation, creating a lively starter full of character.

Can I use instant yeast instead of starter?
You can, using 1 teaspoon instant yeast and shorter rise times. However, the sourdough version offers far more depth and texture.

How do I keep the crust soft?
Brush warm bread with melted butter and wrap in a towel to trap steam. For a crisp finish, cool uncovered on a rack instead.

How long can I store this bread?
Keep 3 days at room temperature or freeze sliced up to 2 months. Toast directly from frozen for instant comfort.

Warm Closing:
Baking a Sourdough Orange Cranberry Loaf with Cinnamon Raisin Twist is an act of care and creativity. Each rise, fold, and fragrant bake connects you to timeless kitchen traditions. The citrus and spice bring brightness to even the grayest morning, and every slice shared is a small celebration of home. When the chill sets in again, light your oven and revive that cozy aroma—because this loaf isn’t just bread, it’s a heartfelt ritual in every crumb.