Raisin Pecan Bread

This Raisin Pecan Bread recipe is an artesian style loaf that is hard on the outside, soft on the inside and loaded with warm cinnamon, plump raisins, and toasted pecans.

Raisin Pecan Bread Slices on a cutting board.

This raisin pecan bread is about to change your life. It is sweet, nutty, with a hard exterior and a soft and fluffy interior that is packed with flavor you could just eat it by itself.

Just looking at this recipe you might think it takes forever to make, but in reality, it just needs to rest. Ideally overnight for 12 – 18 hours. So simply put it together the day before you want to eat it, let it rest overnight, bake it the next morning, and voila!

Why We Love This Recipe

  • You only need 7 ingredients!
  • It’s SO easy to make.
  • No kneading is required.

Variations

Nuts – I love pecans in this recipe but if you prefer walnuts or something else you can swap it out.

Raisins – I prefer classic raisins when it comes to baking for this bread and my Soft Chewy Oatmeal Raisin Cookies. However, you can also use golden raisins or any other type you prefer.

Recipe Ingredients

Raisin pecan bread ingredients.

Cinnamon – That warm cinnamon flavor compliments the pecans and raisins adding in a depth of flavor.

Pecans – I love baking with pecans. They offer this little crunch of texture in this bread and in my Browned Butter Toffee Pecan Bites.

Raisins – These shriveled grapes add a chewy, fruity, burst of flavor into this artisan bread.

For a full list of ingredients and amounts, see the recipe card below.

How to Make Raisin Pecan Bread

Step 1: Whisk the flour, salt, cinnamon and yeast in a medium bowl. While stirring with a wooden spoon, gradually add the water, stir until incorporated. Toss in the raisins and pecans, mix the dough gently and form into a rough ball.

Raisins and Pecans added into the bread dough mixture.

Step 2: Transfer to a large clean (ungreased) bowl. Cover with plastic wrap and let dough rise in a draft-free area at room temperature until surface of dough is covered with tiny bubbles and the dough has more than doubled in size (This usually takes about 18 hours or so, however, it still turns out great with just 12 hours of rise time).

Raisin pecan bread after it has risen.

Step 3: When the dough is ready, place a Dutch oven into the oven and turn it on to 450 degrees. Allow it to heat in the oven for 30 minutes.

Step 4: Meanwhile, transfer the dough to a large square of parchment paper (big enough to cover the bottom of your Dutch oven). Lightly dust the dough with flour, cover it with plastic wrap and allow it to rest for 30 minutes. Using a sharp knife, at a 90 degree angle, score an X on the top of the loaf. Each score mark should be about 3 1/2 inches long and about ¼” deep. Using a mister, spray bottle, clean toothbrush or pastry brush, lightly mist (or brush) the top of the bread with water.

Cinnamon Raisin Bread in a Dutch Oven before baking.

Step 5: Carefully remove Dutch oven from the oven. Place the shaped dough into it, cover and return to the oven to bake for 30 minutes. Remove the lid and bake for an additional 8-12 minutes or until the top is nice and dark (but not burnt). Remove from the oven and transfer the loaf bread to a cooling rack. Allow it to cool for at least 30 minutes before slicing to prevent a gummy crumb.

Loaf of pecan raisin bread sitting on a cutting board.

FAQs

My raisin pecan bread didn’t rise properly. Why is this?

If your bread didn’t rise correctly here are a couple reasons as to why. First, the yeast could be expired and therefore would effect how it rises. Second, not enough time to rise. For this loaf, it needs at least 12 hours but would benefit from 18 hours in total.

What should I serve with this raisin pecan bread?

I love eating this bread by itself, with butter, honey, cream cheese, or even my Cranberry Orange Sauce.

Storage Information

You can store this bread in an airtight container on your counter for 3-4 days. If you want to freeze this bread, you can do so in an airtight container for up to 1 month.

It is not recommended to store this bread in the fridge because it actually speeds up the process that makes bread hard and stale.

Loaf and slices sitting on a cutting board.

Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, Facebook and Pinterest!

Raisin Pecan Bread Recipe

This Raisin Pecan Bread recipe is an artesian style loaf that is hard on the outside, soft on the inside and loaded with warm cinnamon, plump raisins, and toasted pecans.
4.48 from 70 votes
Pin Rate
Course: Bread
Cuisine: American
Diet: Dairy Free, Vegan, Vegetarian
Prep Time: 20 minutes
Cook Time: 40 minutes
Rising Time: 12 hours
Total Time: 13 hours
Servings: 12 slices
Calories: 171kcal
Author: Andrea
Print Recipe

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Ingredients

  • 3 1/4 cup all-purpose flour - OR bread flour
  • 1 3/4 tsp coarse kosher sea salt
  • 1 3/4 tsp ground cinnamon
  • 1/2 tsp active dry yeast
  • 1 1/2 cup +2 tbsp warm water
  • 1/2 cup raisins - fresh is best
  • 1/2 cup toasted pecans - coarsely chopped

Instructions

  • Whisk the flour, salt, cinnamon and yeast in a medium bowl. While stirring with a wooden spoon, gradually add the water, stir until incorporated. Toss in the raisins and pecans, mix the dough gently and form into a rough ball.
  • Transfer to a large clean (ungreased) bowl. Cover with plastic wrap and let dough rise in a draft-free area at room temperature until surface of dough is covered with tiny bubbles and the dough has more than doubled in size (This usually takes about 18 hours or so, however, it still turns out great with just 12 hours of rise time).
  • When the dough is ready, place a Dutch oven into the oven and turn it on to 450 degrees. Allow it to heat in the oven for 30 minutes.
  • Meanwhile, transfer the dough to a large square of parchment paper (big enough to cover the bottom of your Dutch oven). Lightly dust the dough with flour, cover it with plastic wrap and allow it to rest for 30 minutes. Using a sharp knife, at a 90 degree angle, score an X on the top of the loaf. Each score mark should be about 3 1/2 inches long and about ¼" deep. Using a mister, spray bottle, clean toothbrush or pastry brush, lightly mist (or brush) the top of the bread with water.
  • Carefully remove Dutch oven from the oven. Place the shaped dough into it, cover and return to the oven to bake for 30 minutes. Remove the lid and bake for an additional 8-12 minutes or until the top is nice and dark (but not burnt). Remove from the oven and transfer the loaf bread to a cooling rack. Allow it to cool for at least 30 minutes before slicing to prevent a gummy crumb.

VIDEO

NOTES

– If you don’t have a Dutch Oven, you can use the insert of a crock-pot (and the lid) or any deep enameled stoneware you might have (like a round baker or casserole dish), just cover it with foil.
 
-You can store this bread in an airtight container on your counter for 3-4 days. If you are wanting to freeze this bread you can do so in an airtight container for up to 1 month.

Nutrition

Serving: 1serving | Calories: 171kcal | Carbohydrates: 31g | Protein: 4g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 343mg | Potassium: 106mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 3IU | Vitamin C: 0.4mg | Calcium: 14mg | Iron: 2mg

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About the Author

Andrea

Hi I'm Andrea!

Hotelier turned Food Blogger to help make your life simple, one recipe at a time.

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