Lucy M. Looking for a wholesome bread that naturally sweetens your day without added sugar? This walnut and raisin loaf is packed with nutrient-rich walnuts full of omega-3 fatty acids and antioxidant-loaded raisins that provide natural energy. Every slice delivers heart-healthy benefits alongside incredible flavor, making it the perfect guilt-free choice for breakfast toast or afternoon snacks.
The fiber-rich combination keeps you satisfied and energized, while the natural sweetness from dried fruit means you’re nourishing your body with every bite. This nutritious loaf proves that healthy eating can be absolutely delicious and deeply satisfying.
Why You’ll Love this Walnut and Raisin Loaf
I’m going to be honest with you—this isn’t one of those fancy artisan loaves that requires a sourdough starter you’ve been nurturing like a pet for three years. This is the kind of bread that makes your kitchen smell like a cinnamon-scented hug, and you don’t need a degree in baking science to pull it off. The walnuts add this amazing crunch, the raisins give you little pockets of sweetness, and that whole wheat flour? It tricks you into thinking you’re being healthy while you slather on butter. It’s comfort food disguised as breakfast.
What Ingredients are in Walnut and Raisin Loaf?
This recipe keeps things simply delightful with ingredients you probably already have in your pantry—or can grab in one quick grocery run. We’re talking basic bread-making staples like flour, yeast, and butter, jazzed up with warm spices and textured add-ins. The combination of bread flour and whole wheat flour gives you structure and a nutty depth, while the walnuts and raisins turn this from “just another loaf” into something worth waking up for.
Ingredients you’ll need:
- 1¾ cups (225g) bread flour, plus extra for dusting
- 1⅔ cups (225g) whole wheat bread flour
- 1 tsp salt
- 1 tbsp light muscovado sugar
- 1 tsp ground cinnamon
- 3 tbsps (40g) salted butter, melted
- 1¼ cups (300ml) warm water
- 1 × ¼-ounce (7g) packet fast-acting dried yeast
- 1 cup (115g) walnuts, finely chopped
- ¾ cup (115g) raisins
- 1 extra-large egg, beaten (for glaze)
The water temperature matters more than you’d think—too hot and you’ll kill the yeast, too cold and nothing will happen. Aim for lukewarm, around body temperature. If you can’t find light muscovado sugar, regular brown sugar works just fine. And while the recipe calls for salted butter, you can absolutely use unsalted if that’s what you have; the teaspoon of salt in the dough will carry the flavor either way.
While this loaf is perfect for breakfast, our Coffee and Walnut Sheet Cake makes an excellent dessert or afternoon treat.
How to Make this Walnut and Raisin Loaf
- Begin by combining 1¾ cups (225g) bread flour, 1⅔ cups (225g) whole wheat bread flour, 1 tsp salt, 1 tbsp light muscovado sugar, and 1 tsp ground cinnamon in a large mixing bowl.
- Create a well in the center and add 3 tbsps (40g) melted salted butter, 1¼ cups (300ml) warm water, and 1 × ¼-ounce (7g) packet fast-acting dried yeast. Mix all ingredients together to form a fairly sticky dough, then knead for 4–5 minutes, adding a little additional flour as needed to reach the desired consistency.
- Transfer the dough to an oiled bowl, cover tightly with plastic wrap, and allow it to rise in a warm place for 1–1½ hours until the dough has doubled in size.
- Once the dough has risen sufficiently, turn it out onto a lightly floured surface and flatten it slightly. Knead in 1 cup (115g) finely chopped walnuts and ¾ cup (115g) raisins until they are evenly distributed throughout the dough.
- Shape the mixture into one long loaf or two smaller loaves and place them on a parchment-lined baking sheet. Cover the sheet loosely inside a large plastic bag and allow the loaves to proof for 35–45 minutes until they have risen again.
- Preheat the oven to 425°F while the loaves are proofing. Once proofing is complete, brush the top of each loaf with 1 extra-large egg that has been beaten, which will create a beautiful golden glaze.
- Bake for 20–25 minutes until the loaves are golden brown and sound hollow when tapped on the bottom. Remove from the oven and cool on a wire rack before slicing.
Walnut and Raisin Loaf
Ingredients
Method
- Begin by combining 1¾ cups (225g) bread flour, 1⅔ cups (225g) whole wheat bread flour, 1 tsp salt, 1 tbsp light muscovado sugar, and 1 tsp ground cinnamon in a large mixing bowl.
- Create a well in the center and add 3 tbsps (40g) melted salted butter, 1¼ cups (300ml) warm water, and 1 × ¼-ounce (7g) packet fast-acting dried yeast. Mix all ingredients together to form a fairly sticky dough, then knead for 4–5 minutes, adding a little additional flour as needed to reach the desired consistency.
- Transfer the dough to an oiled bowl, cover tightly with plastic wrap, and allow it to rise in a warm place for 1–1½ hours until the dough has doubled in size.
- Once the dough has risen sufficiently, turn it out onto a lightly floured surface and flatten it slightly. Knead in 1 cup (115g) finely chopped walnuts and ¾ cup (115g) raisins until they are evenly distributed throughout the dough.
- Shape the mixture into one long loaf or two smaller loaves and place them on a parchment-lined baking sheet. Cover the sheet loosely inside a large plastic bag and allow the loaves to proof for 35–45 minutes until they have risen again.
- Preheat the oven to 425°F while the loaves are proofing. Once proofing is complete, brush the top of each loaf with 1 extra-large egg that has been beaten, which will create a beautiful golden glaze.
- Bake for 20–25 minutes until the loaves are golden brown and sound hollow when tapped on the bottom. Remove from the oven and cool on a wire rack before slicing.
Notes
How to Stop Walnuts and Raisins from Sinking in Bread
Preventing walnuts and raisins from sinking in your walnut and raisin loaf starts with proper preparation. Toss your walnuts and raisins in a tablespoon of flour before adding them to the dough. This coating helps them grip the dough and stay suspended throughout the walnut loaf rather than dropping to the bottom during baking. Dough consistency plays a crucial role in keeping ingredients evenly distributed in raisin loaf recipes. If your dough is too wet or slack, heavy additions like walnuts will sink regardless of coating. Ensure your dough is properly developed with good structure. Adding mix-ins during the final stages of kneading, rather than at the beginning, helps maintain even distribution throughout your walnut and raisin bread. Chop larger walnut pieces into smaller, more manageable sizes for your walnut and raisin loaf. Smaller pieces are lighter and distribute more evenly. Pat raisins dry if they’re particularly moist or plump from soaking. Another effective trick is to fold in half the nuts and raisins into the shaped dough, then press the remaining half onto the surface. This ensures beautiful distribution both inside and on top of your finished walnut loaf.How to Stop Walnuts and Raisins from Sinking in Bread
Preventing walnuts and raisins from sinking in your walnut and raisin loaf starts with proper preparation. Toss your walnuts and raisins in a tablespoon of flour before adding them to the dough. This coating helps them grip the dough and stay suspended throughout the walnut loaf rather than dropping to the bottom during baking.
Dough consistency plays a crucial role in keeping ingredients evenly distributed in raisin loaf recipes. If your dough is too wet or slack, heavy additions like walnuts will sink regardless of coating. Ensure your dough is properly developed with good structure. Adding mix-ins during the final stages of kneading, rather than at the beginning, helps maintain even distribution throughout your walnut and raisin bread.
Chop larger walnut pieces into smaller, more manageable sizes for your walnut and raisin loaf. Smaller pieces are lighter and distribute more evenly. Pat raisins dry if they’re particularly moist or plump from soaking. Another effective trick is to fold in half the nuts and raisins into the shaped dough, then press the remaining half onto the surface. This ensures beautiful distribution both inside and on top of your finished walnut loaf.
Walnut and Raisin Loaf Substitutions and Variations
Want to shake things up a bit with this loaf? I’m all for swapping the walnuts for pecans or hazelnuts, whatever you’ve got lurking in your pantry. The raisins can become dried cranberries, chopped apricots, or even chocolate chips if you’re feeling rebellious. You could dial up the cinnamon to a tablespoon, or toss in some cardamom for a completely different vibe. Want it sweeter? Add another tablespoon of sugar. Honestly, this dough is pretty forgiving, so if you’re thinking about mixing things around, go for it. What’s the worst that could happen?
What to Serve with Walnut and Raisin Loaf
Honestly, the beauty of this loaf is that it works for basically any meal where you’d normally reach for bread, and then some. I’m talking toasted with butter for breakfast, obviously. But also sliced thick alongside soup for lunch, or with a cheese board for dinner. It makes killer French toast, by the way. The cinnamon’s already there, doing half the work for you. You can go sweet with cream cheese and honey, or savory with sharp cheddar. Morning coffee? This loaf. Afternoon tea? Also this loaf. It’s annoyingly versatile, which is exactly what you want.
Final Thoughts
Look, if you’ve made it this far, you’re probably already committed to baking this thing, and I respect that. This loaf isn’t fancy, but it’s the kind of bread that makes your kitchen smell like someone who has their life together. Will it change your world? Maybe not. But it’ll definitely upgrade your breakfast situation, and honestly, that’s worth the effort. The walnuts add crunch, the raisins bring sweetness, and that cinnamon? Chef’s kiss. So go ahead, slice it thick, toast it if you’re feeling bold, and enjoy.
