Low Sodium Cinnamon Raisin Bread Recipe
This low sodium cinnamon raisin bread recipe is a great overnight no-knead bread, with the perfect combination of sweet & savory! Follow our step-by-step photos and directions to make this bread without a hitch.
You don’t need any fancy equipment either; just a Dutch oven (or heavy lidded oven-safe pot) and a mixing bowl. Don’t be intimidated by homemade bread, anyone can make a great cinnamon raisin loaf with a fraction of the salt of store-bought bread!
Want more low sodium bread recipes? Try our low sodium brioche, low sodium cornbread, and our easy low sodium focaccia bread!
It’s been a snowy winter lately, and we’ve been making bread almost every week. I usually make a low sodium no knead bread, but wanted to mix it up and test a new sweeter version of cinnamon raisin bread.
The result? An absolutely delicious and moist loaf we’ve made a few weekends in a row! This bread is great for toast, or for French toast, or just as a quick snack with a bit of unsatled butter – yum!
Notes from Our Kitchen
- This cinnamon raisin bread is light, flavorful, and SO good!
- Just the right balance of sweet, tangy, and tart.
- An easy homemade bread recipe that you can customize the amount of salt.
- Easy to make following our step-by-step photos and directions below!
Ingredients You’ll Need
Be sure to visit the recipe card below to see the full ingredient amounts and directions!
The base of this bread is regular all purpose flour. You don’t need bread flour or anything fancy, the basic stuff works great.
I add both cinnamon and brown sugar in the dough for the bread, as well as a cinnamon swirl throughout the bread. This adds a really nice sweetness and it’s fun to get a bit of the swirl as you eat the bread.
I also use water, olive oil, a little apple cider vinegar for some tang, active dry yeast, and just a bit of salt. I made this bread without the salt before, and found just a little goes a long way – but it’s optional!
And I also add raisins to the bread which I soak in water before mixing them into the dough. They add a nice sweetness and also
Additions and Substitutions
If you aren’t a raisin fan, try making these with dried cranberries – you’ll get the same sweetness with a nice tart finish. Or you can add dried chopped dates, or skip the dried fruit altogether if desired.
You could try making this with a sugar substitute as well.
You can absolutely leave out the salt and still have a sweet, flavorful, and delicious bread – I found that adding a little bit did help the flavor, but feel free to try this bread without it!
Step-By-Step Photos & Directions
Step 1: Add the raisins to a bowl, and pour some boiling water over them, just enough to cover. Let them soak for 5-10 minutes until they begin to plump, then drain.
Step 2: In a large mixing bowl, add the dry ingredients: all purpose flour, yeast, cinnamon, brown sugar, and salt (if using). Mix well with a spoon to combine.
Step 3: Add in the wet ingredients: the warm water, apple cider vinegar, and olive oil. Mix the dough well until you have a thick shaggy dough.
Step 4: Fold in the raisins. Cover the bowl with a tea towel, and set in a warm place to rise overnight.
Step 5: The next day when you are ready to bake, mix the cinnamon and brown sugar for the ‘swirl’ in a small bowl.
Step 6: Sprinkle that over the risen dough, and roll the dough up like a cinnamon roll, getting the cinnamon and sugar inside of the dough.
Step 7: Place the rolled dough back into the mixing bowl (or into a bread proofing bowl if you have one) and let the bread rise for another 30 minutes.
Step 8: Preaheat the oven to 450 with the Dutch oven pot inside. Once the oven has reached the full temperature, carefully remove the hot pot from the oven and place your dough inside. Cover and bake for 30 minutes with the lid on, and 10 minutes with the lid off. Remove bread from oven and allow to fully cool before eating.
Recipe FAQs
Yes you can, instant yeast works well and can be mixed directly into the dry ingredients like in the directions below. It may rise a bit quicker than the active yeast, but works great in overnight breads like this.
Soaking is optional, but I recommend it as plumping them up before baking gives them a nice juiciness in the bread. I find it helps keep the bread a bit moister as well.
Yes you can substitute half of the flour (or all of the all purpose flour), but the whole wheat flour will make the bread denser, the loaf smaller, and the dough may require slightly more liquid.
Adding a few tablespoons of flour helps, and ‘kneading’ it in as you handle the dough should make the stickiness go away.
More Low Sodium Bread Recipes
- Low Sodium Naan Flatbread
- Low Sodium Garlic Bread Recipe
- The best Low Salt Wheat Bread Recipe
- Low Sodium Bread Recipe
- Low Sodium Banana Bread
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Low Sodium Cinnamon Raisin Bread
Equipment
- Mixing Bowl
- Dutch Oven
Ingredients
For The Bread
- 1 cup raisins
- 3 cups all purpose flour
- 3 tablespoons brown sugar
- 1 teaspoon active dry yeast
- 1 teaspoon cinnamon
- ½ teaspoon salt optional
- 1 ¼ cup warm water
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
For the Cinnamon Swirl
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
Instructions
- Add the raisins to a bowl, and pour some boiling water over them, just enough to cover. Let them soak for 5-10 minutes until they begin to plump, then drain.
- In a large mixing bowl, add the dry ingredients: all purpose flour, yeast, cinnamon, brown sugar, and salt (if using). Mix well with a spoon to combine.
- Add in the wet ingredients: the warm water, apple cider vinegar, and olive oil. Mix the dough well until you have a thick shaggy dough.
- Fold in the raisins. Cover the bowl with a tea towel, and set in a warm place to rise overnight.
- The next day when you are ready to bake, mix the cinnamon and brown sugar for the ‘swirl’ in a small bowl.
- Sprinkle that over the risen dough, and roll the dough up like a cinnamon roll, getting the cinnamon and sugar inside of the dough.
- Place the rolled dough back into the mixing bowl (or into a bread proofing bowl if you have one) and let the bread rise for another 30 minutes.
- Preheat the oven to 450 with the Dutch oven pot inside. Once the oven has reached the full temperature, carefully remove the hot pot from the oven and place your dough inside. Cover and bake for 30 minutes with the lid on, and 10 minutes with the lid off. Remove bread from oven and allow to fully cool before eating.
Notes
Nutrition estimate (for 1 serving)
*Please note, all nutrition content is estimated based on the ingredients we used in our kitchen. It will vary based on your ingredients. Always check your nutrition labels to verify your nutrition content and sodium amounts.
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