Raisin, Cinnamon, and Nut Bread

This recipe is for a delicious bread that I learned to make when I attended the Viking Cooking School back in the spring of this year. We baked a variety of breads in the class, and I loved them all, but this one is an especially tasty treat. These loaves slice well and make a great breakfast toast.

Recipe adapted from Beard on Bread

Print Recipe

Raisin, Cinnamon, and Nut Bread

1/2 cup warm water (100 degrees to 115 degrees, approximately)
2 tablespoons honey
1 tablespoon instant dry yeast
1/2 stick (1/4 cup) unsalted butter, cut into small pieces
1 3/4 cups warm milk (heat in microwave)
5 to 6 1/2 cups unbleached all purpose flour
1 1/2 teaspoons salt
1 cup raisins, soaked in brandy (I used white grape juice)
1/2 cup walnuts or pecans, coarsely chopped
1 tablespoon cinnamon
freshly grated nutmeg (optional)
melted butter

In a measuring cup or small bowl, combine the warm water, honey, and yeast; allow to proof. In the bowl of a stand mixer, combine the milk and butter, then add the proofed yeast mixture. In a separate bowl, start with 5 cups of flour (reserve the remaining 1 1/2 cups of flour) and add the salt, cinnamon, and nutmeg; whisk to combine. Add 1 cup of the flour mixture to the yeast mixture at a time, beating well with the paddle attachment after each addition. When the dough begins to stick to the paddle, change to the dough hook. Add the nuts and raisins (drain liquid from raisins before adding), and continue beating until the dough clings to the hook and starts to clean the bowl, adding the reserved flour a little at a time, if needed.

Turn the dough out onto a floured surface and knead by hand until the dough is soft and elastic. The dough should spring back when lightly pressed with your finger. Shape the dough into a ball and place into a greased bowl, turning the dough to coat on all sides. Cover the bowl with plastic wrap and let rise in a warm place until doubled.

Punch the dough down and divide in half for 2 large loaves. (Or you can make 4 small loaves.) Place into two well greased 9 x 5 x 3-inch loaf pans, and allow to rise until doubled, about one hour. Bake loaves in a preheated 400 degree F oven for 25 to 35 minutes. Brush the loaves with melted butter when they are removed from the oven for a tender crust. Cool before slicing.

Check the temperature of the water before adding the yeast!

The water, honey, and yeast get all bubbly and creamy when proofed.

The original recipe indicated that the raisins should be soaked in Brandy. I didn't have Brandy and didn't want to buy a bottle just for this recipe, so I checked on substitutions. Gourmet Sleuth had a great list of substitutions, and white grape juice was one of the recommendations to use in place of Brandy.
Get the raisins started soaking first before starting the bread, and be sure to drain the liquid before adding the raisins to the dough.

The nutmeg is optional, but I think it's mandatory!

Form the dough into a ball and place it into a greased bowl to rise.

When it has doubled in size, punch it down and divide it into loaves.

Place the dough into greased loaf pans for the second rise.

When the dough has doubled again, bake at 400 degrees for 25 - 35 minutes.

Brush the top of the loaves with melted butter for a tender crust.


  1. These is no better aroma than the smell of bread baking fresh in the oven! Can't wait to give this a try.

  2. Yummy! I like the idea of soaking the raisins in white grape juice.

  3. Oh so yummy. Adding honey to the yeast water! Brilliant. Soaking the raisins in brandy.....oh yeah. I can't wait to try this. Pinning to my "Good morning!" board on Pinterest.

  4. I only eat homemade bread, Anita ( one thing I'm picky about). This looks sooooo good! I love freshly grated nutmeg ( oh, another thing I'm picky about!!). I can't wait to give this bread a try. I know it would be delicious toasted.

  5. Those loaves look wonderful!!!! I'm sure they smell so good coming out of the oven!

  6. Raisin, Cinnamon, and Nut Bread recipe is a very attractive and its looking really good. It is a different taste and especially kids like this bread recipe. Thanks for sharing.

  7. Sounds like a great loaf of bread, wish I had some for my morning coffee:@)

  8. Beautiful! It looks divine, too! I can imagine how good your kitchen smelled when baking those lovely loaves! I've been wanting to make some raisin-cinnamon bread for a while--I just need to do it! I know it will be worth the extra effort. Thanks for sharing!

  9. I love homemade bread in almost any form! I bet these would make nice breakfast loaves! I wanted to also let you know that I nominated you for an award - well 2 actually! You can check it out on my blog, Love Bakes Good Cakes!

    1. Thank you for sharing at All My Bloggy Friends last week. I can't wait to see what you share this tomorrow!

  10. These loaves are absolutely beautiful...and I love the addition of the nuts to a cinnamon raisin bread. What I wouldn't give to have a loaf to toast up for breakfast this morning. I'd love it if you'd drop by and share this with BYOB - Bake Your Own Bread this month (http://www.girlichef.com/2012/08/byob-bakeyourownbread-august-12.html)!

    1. Thanks so much for bringing your lovely loaves over and adding them to the August BYOB bread basket, Anita...hope you come back often! =)

  11. These loaves are lovely looking, and as per the recipe - they must taste GREAT

  12. Hi Anita,
    What a fun time to attend the Viking Cooking School. This bread looks delicious and the texture looks excellent. Hope you have a great holiday weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen