When we lived in Vermont I had purchased a sourdough starter from King Arthur. It performed well and I had it for several years. I made all sorts of delicious breads, biscuits and even a sour dough cake. Unfortunately when we put our house on the market I let my sourdough go and it eventually had to be discarded. I really missed making cinnamon raisin sourdough bread.

Recently my daughter started her own starter, which did very well. She shared some with me and I am once again enjoying having a sourdough starter on hand. Recently I made Cinnamon Raisin Sourdough Bread, which was amazing. Very easy to make and it was gone in a day, it was that good! I’m going to make it again, but next time I will make two loaves. I found the recipe on the King Arthur website, their recipes have never failed me.

This bread makes the best toast but I’ll bet it would be equally as good grilled in a Panini with peanut butter and apples.

Cinnamon Raisin Sourdough Bread



½ cup sourdough starter
3 cups flour
2 ½ tsp. instant yeast
1 Tbsp. sugar
1 ¼ tsp. salt
1 large egg
5 Tbsp. soft butter
2/3 cup lukewarm water


¼ cup sugar
1 ½ tsp. cinnamon
2 tsp. flour
1 large egg beaten with 1 Tbsp. water
½ cup raisins


Make the dough. Combine all the dough ingredients and mix and knead to make a soft, smooth dough. Place the dough in a lightly greased bowl and allow to rise for 1 ½ to 2 hours, until it’s just about doubled in bulk.

While the dough is rising, make the filling by stirring together the sugar, cinnamon and flour.

Gently deflate the dough and transfer it to a lightly greased work surface. Roll and pat the dough into a rough rectangle about 6 x 20. The dough will be sticky, just do your best. Brush the dough with the egg/water mixture and sprinkle evenly with the filling and raisins. Starting with the short end, roll the dough into a log. Pinch the ends to seal and pinch the long seam closed. Transfer the log, seam side down, to a lightly grease 9×5 loaf pan. Cover and allow to rise until it’s crested over about one inch over the rim of the pan, about one hour.

While the dough is rising preheat your oven to 350. Bake the bread for 40-45 minutes, cover lightly with aluminum foil after the first 15-20 minutes. The bread’s crust will be golden brown and the interior will be 190 on a digital thermometer.

Remove the bread from the oven, and gently loosen the edges. Turn it out of the pan. If desired you can brush the top surface with butter. Allow the cinnamon raisin sourdough bread to cool before slicing.

2 comments on “Cinnamon Raisin Sourdough Bread

Lisa Lombardo on May 17, 2019 2:52 pm

this looks really good! I haven’t made bread in over a month…I think I’m about due 🙂

Nancy Wolff on May 17, 2019 3:00 pm

It freezes well too…

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