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This cardamom sourdough bread recipe is perfect for a cozy fall morning!
Kyrie | Healthfully Rooted Home

Cardamom Sourdough Bread with Soaked Amaretto Raisins

This is the perfect easy fall quick bread! It will remind you of that childhood cinnamon raisin bread in the purple bag - but way better. And healthier! Use this bread for the ultimate french toast, or just slather some ghee on top.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 3 hours
Total Time 4 hours
Servings: 16 slices
Course: Appetizer, Breakfast, Snack
Cuisine: American
Calories: 176
Ingredients Equipment Method Video Notes

Ingredients
  

Dough
  • 113 grams sourdough starter active or discard
  • 360 grams all-purpose flour
  • 1 tbs coconut sugar
  • 2 tsp baking powder
  • 1 1/4 tsp salt
  • 1 large egg
  • 5 tbs butter softened
  • 180 g water warm
Filling
  • 1/3 cup coconut sugar
  • 1 tsp cardamom
  • 1/2 tsp cinnamon
  • 2 tsp flour
  • 1 egg beaten
  • 1 cup raisins
  • 1 cup amaretto can sub filtered water

Equipment

  • loaf pan
  • Glass bowl
  • dough scraper (optional)
  • stand mixer with dough hook attachment (optional)

Method
 

Dough
  1. Soak your raisins in amaretto or filtered water.
  2. Combine all of the dough ingredients in the bowl of a stand mixer fitted with the dough hook attachment.
  3. Knead until it becomes soft and smooth.
  4. Place the dough in a lightly greased glass or ceramic bowl, and allow it to rise for about 2 hours until it has doubled in size.
  5. Place the dough in a lightly greased glass or ceramic bowl, and allow it to rise for about 2 hours until it has doubled in size.
Filling
  1. Meanwhile, make the filling by stirring together the coconut sugar, cardamom, cinnamon, and flour.
  2. Once dough is done rising, gently deflate the dough, and transfer it to a lightly greased counter.
  3. Roll and flatten the dough into a rectangle about 6" x 18".
  4. Brush the dough with the egg wash and sprinkle the filling evenly and top with the soaked raisins, leaving a bare strip about 1" wide along one short edge (enabling you to seal the ends).
Bread
  1. Starting with the short end that's covered with filling, roll the dough into a log. Pinch the ends and long seam closed.
  2. Transfer the log, seam-side down, to a lightly greased 9" x 5" loaf pan. Cover and allow the bread to rise for about 1 hour.
  3. While the dough is rising, preheat the oven to 350°F.
  4. Bake the bread for 40 to 45 minutes, tenting it lightly with foil after 15 to 20 minutes to prevent burning.
  5. Remove the bread from the oven, and gently loosen the edges. Turn it out of the pan, and brush the top surface with butter.
  6. Allow the bread to cool completely before slicing.

Notes

  • The alcohol in the raisins should be cooked off during the baking process, however, if you're more comfortable using filtered water please do so.