Super Spiced Raisin-Nut Bread

Super spiced raisin nut bread fills the kitchen with the kind of cinnamon-allspice-nutmeg perfume that pulls people out of bed on weekend mornings. The dough leans on a mix of bread flour and whole wheat for body, with a hit of vital wheat gluten to keep the crumb light despite the heavier flour.

Brown sugar adds gentle sweetness without crossing into dessert territory, and the warm spice trio (cinnamon, allspice, nutmeg) does what cardamom does in Scandinavian breads: makes you slow down to figure out what you’re tasting.

This is sliced-toast bread first and foremost. It also makes spectacular French toast and an even better bread pudding the day it starts to go stale.

Pro Tips

• Add raisins and nuts at the bread machine’s mix-in beep. Adding them at the start crushes the raisins and breaks down the nuts.
• Use bread flour, not all-purpose. The higher protein gives the loaf the structure it needs to rise around the dried fruit and nuts.
• Toast spices briefly in a dry pan before adding for deeper, rounder flavor. A minute over low heat is plenty.
• If the loaf is too dense, your dough was too dry. Whole wheat absorbs more water than white flour, so add a tablespoon at a time if needed.

Variations

• Use golden raisins and chopped pecans for a sweeter, richer combination.
• Add a tablespoon of orange zest to the dough for a citrus-spice lift.
• Brush the warm loaf with melted butter and dust with cinnamon sugar for a sweet finish.