I perfected a foolproof Cinnamon Raisin Quick Bread with pecans and a simple timing trick you’ll want to know.
Foolproof Cinnamon Raisin Pecan Artisan Bread is the kind of loaf I love to botch and still end up proud of. I wanted the ground cinnamon to whisper not shout, so the pecans and raisins can do the talking, and somehow it works even when I rush.
The crust gets this satisfying crackle while the crumb stays slightly soft, which makes me slice more than I should. I stole a few ideas from Dutch Oven Raisin Bread and skimmed through some Artisan Bread Recipes, then made my own messy version.
It’s imperfect, stubborn, and somehow exactly what I want for breakfast.
Ingredients
- Flour gives structure and chew, mostly carbs and some protein, pretty filling.
- Raisins add natural sweetness fiber and iron, chewy pockets of sugary flavor.
- Pecans bring crunch, healthy fats and protein they make loaf richer and nuttier.
- Cinnamon gives warm spice, little calories but big aroma and cozy taste.
- Yeast ferments dough, creates air pockets and depth of flavor, not sweet tho.
- Butter adds tenderness and richness, some saturated fat but great mouthfeel.
- Egg can enrich crumb and color, adds protein and helps bind ingredients too.
- Sugar sweetens the loaf, feeds yeast a bit, increases browning and flavor.
- Salt enhances overall flavor, tightens gluten some, balances sweetness and aroma.
Ingredient Quantities
- 3 1/2 cups (440 g) bread flour or all purpose flour
- 1 1/2 cups (360 ml) lukewarm water
- 2 tbsp granulated sugar
- 2 tsp instant yeast (or 3 tsp active dry yeast)
- 1 1/2 tsp fine sea salt
- 1 tbsp ground cinnamon
- 1 cup (150 g) raisins roughly chopped
- 1 cup (120 g) pecans coarsely chopped
- 2 tbsp unsalted butter softened
- 1 large egg (optional)
- 1 tbsp milk (optional)
How to Make this
1. Toast the pecans briefly in a 350F oven for 6 to 8 minutes till fragrant, let cool and coarsely chop; roughly chop the raisins and, if you like plumper fruit, soak them in warm water or rum for 10 minutes then drain. Toss the raisins with a teaspoon of flour so they dont all clump together in the dough.
2. If using active dry yeast, stir the 2 tsp sugar into the 1 1/2 cups lukewarm water (100 to 110F), sprinkle 3 tsp active yeast on top and wait 5 to 10 minutes until foamy. If using instant yeast, skip proofing and add the 2 tsp instant yeast to the dry ingredients.
3. In a large bowl combine 3 1/2 cups flour, 1 tbsp ground cinnamon, 1 1/2 tsp fine sea salt, and the remaining 1 tsp sugar (if any) with the instant yeast if using. Pour in the lukewarm water (and proofed yeast if you used active dry) and stir with a wooden spoon until a shaggy, sticky dough forms.
4. Add the 2 tbsp softened unsalted butter and work it into the dough by folding and pressing with wet hands, or knead on a lightly floured surface for 3 to 5 minutes until smooth and elastic but still slightly tacky. Mix in the floured raisins and chopped pecans until evenly distributed.
5. Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise at room temperature for 1 to 1 1/2 hours until about doubled. For deeper flavor and easier timing, you can refrigerate overnight instead – dough will rise slowly and develop better taste.
6. Turn the dough out, gently deflate and shape into a tight round boule. Place seam-side up in a well-floured banneton or seam-side down on parchment, cover and proof 45 to 60 minutes until puffy but not overproofed.
7. While the dough proofs, preheat your oven to 450F with a heavy Dutch oven inside for at least 30 minutes. If you want a shiny, golden crust beat the optional egg with the 1 tbsp milk and brush the top right before baking.
8. When ready, transfer the dough (on parchment) into the hot Dutch oven, score the top once or twice with a sharp blade, cover and bake 20 to 25 minutes. Remove the lid and bake another 10 to 20 minutes until deep brown and the internal temp reads about 200 to 205F.
9. Carefully lift the bread out, cool on a wire rack at least 1 hour before slicing so the crumb finishes setting. If the loaf feels soft in the middle right out of the oven, give it more cooling time, it will firm up.
10. Serve sliced with butter, cream cheese, or toasted and smeared with jam. Leftovers keep wrapped at room temp for 2 days or frozen for longer storage.
Equipment Needed
1. Oven plus a rimmed baking sheet (for toasting pecans)
2. Parchment paper (to move the boule and to keep the Dutch oven clean)
3. Large mixing bowl — youll do the bulk of the mixing here
4. Wooden spoon or dough whisk for stirring the shaggy dough
5. Measuring cups, measuring spoons and a kitchen scale for accuracy
6. Bench scraper or flexible spatula for folding, turning and shaping the dough
7. Banneton or a well floured bowl with a clean towel for the final proof
8. Heavy Dutch oven with lid and sturdy oven mitts for safe handling
9. Sharp blade or lame for scoring, an instant read thermometer and a wire rack for cooling
FAQ
Raisin Pecan Bread Recipe Substitutions and Variations
- Flour: Swap up to half the all purpose for whole wheat flour (start 50/50). Whole wheat soaks up more water, so add 1 to 2 tbsp extra lukewarm water and knead a bit longer.
- Sugar: Replace the 2 tbsp granulated sugar with 1 1/2 tbsp honey or maple syrup; reduce the lukewarm water by about 1 tbsp to balance the extra liquid.
- Raisins: Use 1 cup dried cranberries or 1 cup chopped dried apricots instead. If they seem stiff, soak in warm water 5 to 10 minutes then drain before mixing.
- Pecans: Swap the pecans for chopped walnuts or toasted almonds, same amount. Toast briefly in a dry pan for extra flavor, but dont burn them.
Pro Tips
1) Soak the raisins briefly if you want them juicy, then pat them mostly dry and toss with a little flour so they dont clump or sink to the bottom of the loaf. If you skip drying them enough you’ll end up with pockets of extra moisture and a gummy crumb.
2) Pay attention to water temp and yeast. Too-hot water kills yeast, too-cold makes a slow rise. If you proof, look for that bubbly foam before you add it to the dough, otherwise you might be adding dead yeast and wasting time. A cheap digital thermometer really helps here.
3) Aim for a slightly tacky, elastic dough not a stiff dry ball. Use wet hands to work in the butter, resist the urge to keep adding flour, and stop kneading once it’s smooth and springs back. Over-kneading or over-flouring will give you a tougher loaf.
4) Cold retardation overnight gives much better flavor and makes timing easier, but remember to give the dough a good final proof at room temp before baking. Preheat your Dutch oven at least 30 minutes so you get that instant oven spring, and let the loaf cool a full hour after baking so the crumb finishes setting — slicing too soon makes it gummy.
Raisin Pecan Bread Recipe
I perfected a foolproof Cinnamon Raisin Quick Bread with pecans and a simple timing trick you'll want to know.
12
servings
273
kcal
Equipment: 1. Oven plus a rimmed baking sheet (for toasting pecans)
2. Parchment paper (to move the boule and to keep the Dutch oven clean)
3. Large mixing bowl — youll do the bulk of the mixing here
4. Wooden spoon or dough whisk for stirring the shaggy dough
5. Measuring cups, measuring spoons and a kitchen scale for accuracy
6. Bench scraper or flexible spatula for folding, turning and shaping the dough
7. Banneton or a well floured bowl with a clean towel for the final proof
8. Heavy Dutch oven with lid and sturdy oven mitts for safe handling
9. Sharp blade or lame for scoring, an instant read thermometer and a wire rack for cooling
Ingredients
-
3 1/2 cups (440 g) bread flour or all purpose flour
-
1 1/2 cups (360 ml) lukewarm water
-
2 tbsp granulated sugar
-
2 tsp instant yeast (or 3 tsp active dry yeast)
-
1 1/2 tsp fine sea salt
-
1 tbsp ground cinnamon
-
1 cup (150 g) raisins roughly chopped
-
1 cup (120 g) pecans coarsely chopped
-
2 tbsp unsalted butter softened
-
1 large egg (optional)
-
1 tbsp milk (optional)
Directions
- Toast the pecans briefly in a 350F oven for 6 to 8 minutes till fragrant, let cool and coarsely chop; roughly chop the raisins and, if you like plumper fruit, soak them in warm water or rum for 10 minutes then drain. Toss the raisins with a teaspoon of flour so they dont all clump together in the dough.
- If using active dry yeast, stir the 2 tsp sugar into the 1 1/2 cups lukewarm water (100 to 110F), sprinkle 3 tsp active yeast on top and wait 5 to 10 minutes until foamy. If using instant yeast, skip proofing and add the 2 tsp instant yeast to the dry ingredients.
- In a large bowl combine 3 1/2 cups flour, 1 tbsp ground cinnamon, 1 1/2 tsp fine sea salt, and the remaining 1 tsp sugar (if any) with the instant yeast if using. Pour in the lukewarm water (and proofed yeast if you used active dry) and stir with a wooden spoon until a shaggy, sticky dough forms.
- Add the 2 tbsp softened unsalted butter and work it into the dough by folding and pressing with wet hands, or knead on a lightly floured surface for 3 to 5 minutes until smooth and elastic but still slightly tacky. Mix in the floured raisins and chopped pecans until evenly distributed.
- Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise at room temperature for 1 to 1 1/2 hours until about doubled. For deeper flavor and easier timing, you can refrigerate overnight instead – dough will rise slowly and develop better taste.
- Turn the dough out, gently deflate and shape into a tight round boule. Place seam-side up in a well-floured banneton or seam-side down on parchment, cover and proof 45 to 60 minutes until puffy but not overproofed.
- While the dough proofs, preheat your oven to 450F with a heavy Dutch oven inside for at least 30 minutes. If you want a shiny, golden crust beat the optional egg with the 1 tbsp milk and brush the top right before baking.
- When ready, transfer the dough (on parchment) into the hot Dutch oven, score the top once or twice with a sharp blade, cover and bake 20 to 25 minutes. Remove the lid and bake another 10 to 20 minutes until deep brown and the internal temp reads about 200 to 205F.
- Carefully lift the bread out, cool on a wire rack at least 1 hour before slicing so the crumb finishes setting. If the loaf feels soft in the middle right out of the oven, give it more cooling time, it will firm up.
- Serve sliced with butter, cream cheese, or toasted and smeared with jam. Leftovers keep wrapped at room temp for 2 days or frozen for longer storage.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 100g
- Total number of serves: 12
- Calories: 273kcal
- Fat: 10.6g
- Saturated Fat: 2g
- Trans Fat: 0.03g
- Polyunsaturated: 2.2g
- Monounsaturated: 4.7g
- Cholesterol: 20.5mg
- Sodium: 308mg
- Potassium: 180mg
- Carbohydrates: 41.7g
- Fiber: 3.1g
- Sugar: 9.8g
- Protein: 5.7g
- Vitamin A: 25IU
- Vitamin C: 0.04mg
- Calcium: 22mg
- Iron: 0.93mg
