About This Recipe
There's something quietly festive about a loaf of sourdough studded with tart cranberries and swirled with cinnamon — it's the kind of bread that smells like the holidays without trying too hard. The warm spice and bright berry notes play beautifully against the tangy crumb, and the crust gets gloriously blistered from the Dutch oven bake.
Canadian home bakers have been experimenting with sourdough variations for years, and this one has become a seasonal favourite because it's approachable yet rewarding. You're working with a straightforward 500g flour base, but the long cold proof does the heavy lifting on flavour development.
Tips for the Best Cranberry Cinnamon Sourdough
Timing is everything with add-ins — fold the cranberries and cinnamon in during your third or fourth stretch-and-fold so they distribute evenly without tearing the gluten. And never skip the cold proof; that overnight rest is where the tangy depth really builds.
What to Serve With It
This loaf shines alongside a pot of tea or coffee on a quiet morning, or sliced thin for a cranberry-cinnamon sandwich with butter and a smear of cream cheese. It pairs beautifully with a bowl of soup on a chilly Canadian evening, and the crust holds up well enough for toast the next day.
Storage & Reheating
Store cooled loaves in a paper bag at room temperature for up to three days, or wrap tightly in plastic and freeze for longer. To reheat, pop slices back in a 450-degree oven for five minutes to revive that crisp crust — the cranberries soften nicely and the cinnamon warms through.
