Oh My….Raisin Walnut Bread

by zesty on September 30, 2008 · 17 comments

Ever since I was a little boy, I always loved raisins. Whether they were right from a box, inside pastry, added in main courses or in my favorite… bread - I always loved them. Raisin bread is on e of my favorite things to eat. Freshly sliced with a butter on top….. I could eat it all the time. Now I tend not to get raisin bread that much at the bakery/grocery store but from time to time I like to indulge.

But this time around I thought I would try and make a loaf from scratch - it is an old family recipe and sometimes we use to add walnuts. I am not crazy about walnuts on their own but inside this bread they are actually quite tasty. They give the bread a nice texture as well. So below is the recipe for zesty’s raisin walnut bread - I hope you enjoy it!!


  • 1 package (1/4 ounce) active dry yeast
  • 3/4 cup raisins
  • 2 cups lukewarm water (105° to 115°)
  • 2 Tbs. honey
  • 2 3/4 cups whole wheat flour
  • 1 1/2 – 2 cups flour
  • 2 tsp. salt
  • 1 cup walnut halves, coarsely chopped


  1. In a large mixing bowl, stir together honey and 1/2 cup of the lukewarm water. Add yeast and stir to dissolve. Let stand until foamy, about 5 minutes. Stir in remaining 1 1/2 cups lukewarm water.
  2. Add whole wheat flour, 1 1/2 cups of white flour and salt. Stir until well combined. Add enough of remaining white flour until dough leaves sides of bowl.
  3. Sprinkle flour on a flat dry surface. Turn dough onto the surface and knead 5 to 10 minutes, adding more flour if necessary, until dough is smooth and elastic. Don’t make the dough too dry.
  4. Lightly oil a large mixing bowl. Place dough in bowl and turn to coat. Cover with damp cloth and set aside in warm place to rise until doubled in bulk, about 1 1/2 hours. Place a piece of parchment paper on a large baking sheet.
  5. Punch dough down and turn on to floured surface. Knead raisins and walnuts into dough. Shape (round, long, square,) into 1 large loaf and place on prepared baking sheet. Cover with damp cloth and let rise until almost doubled, about 30 minutes.
  6. Preheat oven to 425°F. Using a spray bottle spray loaf with water. Bake 15 minutes. Reduce oven temperature to 375°F and bake 30 minutes or until nicely browned. Cool on rack before slicing.
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{ 15 comments… read them below or add one }

1 heather

ohh yum! that looks delicious! i love walnuts!


2 Christie i.

The raisin bread looks awesome!

Thanks for the lovely comment on my blog yesterday! I can’t wait to catch up on yours, looks like you have some amazing food over here!


3 Krista

That loaf looks delicious! Something like that wouldn’t last long in my household!


4 Megan

I love raisin bread and this looks like a wonderful recipe!!


5 Reeni

This is a great recipe with not a lot of ingredients; quick, easy and tasty!! I love it so much I stumbled it!


6 ttfn300

oh my is right :) how much raisins?? I love the incorporation of whole wheat flour!


7 zestycook

Thanks everyone for your nice comments – I am very grateful. ttfn30 – sorry for the mistake I used 3/4 cup of raisins… i forgot to mention that however I fixed it up. Thanks Reeni for the stumble. Thats great.

The loaf is very nice and moist and I tested it out with some butter and some honey.


8 Julz

OMG that bread looks SO FREAKING GORGEOUS!!!!!! Can you send me some? Actually can you just be my personal bread maker? I’ll be your slave… I mean, I’ll send you flowers ;)


9 Cheryl

Thanks for stopping by, looks delicious!


10 Nick

You read my mind. I’ve been looking for a whole wheat cinnamon raisin walnut bread to make. This place called “Hot & Crusty” in NY makes the most amazing raisin walnut loaf that I’ve been wanting to replicate forever. Looks great, must try. Thanks!


11 rubybean77

Hmmmm…warm raisin bread! I have been wanting to make some homemade bread…I think I’ll try this! Thanks for sharing.


12 giz

This is more than just your average raisin bread. It looks beautifully textured and entirely dangerous.


13 Lynna


I just made this last night and it was wonderful. Thanks for the recipe! I made some of my own changes (such as adding cinnamon), after crediting you of course. If you’re interested you can check them out here: http://amourpetitgateau.blogspot.com/2009/05/cinnamon-raisin-walnut-bread.html

Thanks again!


14 kirby

Just made this loaf tonight and ate about a quarter of it. Delicious, and a perfect size. Enough to make grilled cheese sandwiches with carmelized onions tomorrow night. Thanks!


15 Ioana

Hi! I am just making this bread, it looks delicious, waiting for it to rise. However, I found that the dough did not stick together and I could not knead it until I added an extra 1 1/2 cups flour…


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