Soft Amish Walnut Raisin Breakfast Bread

Why You’ll Love This Recipe

• Soft, tender crumb with just the right amount of sweetness for breakfast or afternoon tea.
• Plenty of plump raisins and toasted walnuts in every slice, giving great texture and flavor.
• Classic homestyle Amish-inspired loaf that feels cozy and nostalgic, but is easy for home bakers.
• Wonderful toasted with butter, honey, or cream cheese, and it makes amazing French toast.

Grocery List

• Produce: None (optional: fresh flowers or herbs for serving, purely decorative)
• Dairy: Whole milk, unsalted butter, eggs
• Pantry: Bread flour, active dry yeast, granulated sugar, fine sea salt, ground cinnamon, raisins, walnuts

Full Ingredients

For the Dough

• 1 cup (240 ml) whole milk, warmed to 105–110°F (40–43°C)
• 2 1/4 tsp active dry yeast (1 standard packet, 7 g)
• 1/4 cup (50 g) granulated sugar
• 1 large egg, at room temperature
• 4 Tbsp (56 g) unsalted butter, softened to room temperature
• 1 tsp fine sea salt
• 1 tsp ground cinnamon (classic but optional if you prefer no spice)
• 3–3 1/2 cups (360–420 g) bread flour, divided (start with 3 cups and add more only if needed)

Fruit & Nut Mix-Ins

• 3/4 cup (110 g) raisins (regular or golden)
• 1/2 cup (60 g) chopped walnuts, lightly toasted and cooled

Egg Wash & Optional Topping

• 1 large egg
• 1 Tbsp (15 ml) milk or cream
• 1–2 tsp coarse sugar or turbinado sugar for sprinkling (optional)

Step-by-Step Instructions

Step 1: Bloom the yeast in warm milk

Gently warm the milk in a small saucepan or microwave until it reaches 105–110°F (40–43°C); it should feel warm but not hot to the touch. Pour the warm milk into a large mixing bowl (or the bowl of a stand mixer). Stir in the granulated sugar until dissolved, then sprinkle the active dry yeast over the surface. Let it sit for 5–10 minutes without stirring, until the mixture looks foamy and creamy on top. If the yeast does not foam, discard and start again with fresh yeast—this step ensures your bread will rise properly.

Step 2: Mix the dough ingredients

Once the yeast is foamy, add the egg, softened butter, salt, and ground cinnamon (if using) to the bowl. Stir until the egg is broken up and the butter is mostly incorporated. Add 2 1/2 cups (300 g) of the bread flour and mix with a wooden spoon, dough whisk, or the paddle attachment of a stand mixer on low speed, until a shaggy, sticky dough forms. Gradually add more flour, a few tablespoons at a time, until the dough starts to come together and pulls away from the sides of the bowl. Aim for a soft, slightly tacky dough rather than a very stiff one; you may not need all of the remaining flour.

Step 3: Knead and add raisins and walnuts

Turn the dough out onto a lightly floured surface, or switch to the dough hook if using a stand mixer. Knead by hand for 8–10 minutes (or 6–8 minutes in the mixer on medium-low speed), adding just enough flour to keep the dough from sticking badly to your hands or the bowl. The dough should become smooth, elastic, and still a bit soft.

In the last 2–3 minutes of kneading, sprinkle in the raisins and chopped toasted walnuts, pressing and folding the dough to distribute them evenly. If raisins pop out, just tuck them back in. Try not to add too much extra flour at this stage; a softer dough bakes into a tender loaf.

Step 4: First rise (proof the dough)

Shape the kneaded dough into a smooth ball by tucking the edges underneath. Lightly oil a clean bowl and place the dough inside, turning it once to coat all sides with a thin layer of oil to prevent drying. Cover the bowl tightly with plastic wrap or a clean, damp kitchen towel. Let the dough rise in a warm, draft-free spot until doubled in size, about 60–75 minutes.

To check, gently press a floured fingertip into the dough: if the indentation springs back slowly and only partially, the dough is ready. If it springs back quickly, give it another 10–15 minutes.

Step 5: Shape the loaf and second rise

Lightly grease a 9×5-inch (23×13 cm) loaf pan. Gently turn the risen dough out onto a lightly floured surface, trying not to deflate it too aggressively. Pat it into a rectangle roughly 8×12 inches (20×30 cm), with the shorter side facing you. Roll the dough up tightly from the short end, like a jelly roll, pinching the seam firmly to seal. Tuck the ends under so the loaf fits neatly into the pan.

Place the shaped dough seam-side down in the prepared loaf pan. Cover loosely with lightly greased plastic wrap or a clean towel. Let rise until the loaf is noticeably puffy and crowns about 1 inch (2.5 cm) above the rim of the pan in the center, 35–45 minutes. During the last 15 minutes of rising, preheat your oven to 350°F (175°C) with a rack in the center.

Step 6: Brush and bake

In a small bowl, beat 1 egg with 1 Tbsp milk to make an egg wash. Gently brush the top of the risen loaf with a thin, even layer of egg wash, taking care not to deflate the dough. If you like a little sparkle and crunch, sprinkle the top with 1–2 teaspoons of coarse or turbinado sugar.

Bake the loaf at 350°F (175°C) for 30–35 minutes, until the top is a rich golden brown and the bread sounds hollow when tapped on the bottom. For best accuracy, check the internal temperature with an instant-read thermometer; it should register about 190°F (88°C) in the center. If the top is browning too quickly before the center is done, tent the loaf loosely with foil for the last 10 minutes of baking.

Step 7: Cool, slice, and serve

Remove the pan from the oven and let the bread cool in the pan for 10 minutes. Then carefully turn the loaf out onto a wire rack. Allow it to cool at least 45–60 minutes before slicing, so the crumb can set and hold all those raisins and walnuts in place.

Slice thick or thin to your liking. Serve plain, or toast and spread with butter, honey, apple butter, or cream cheese. The bread is especially delicious slightly warm, when the crumb is soft and the raisins are extra plump.

Pro Tips

• Watch the dough, not the clock: Rising times vary with room temperature. Use visual cues (doubled in size, puffy and domed) rather than strict minutes.
• Keep the dough on the softer side: Too much flour makes dry bread. The dough should feel soft and slightly tacky but not truly sticky.
• Toast the walnuts: Lightly toasting the walnuts before adding them deepens their flavor and keeps them from tasting raw in the finished loaf.
• Plump the raisins if they are very dry: Soak them in warm water for 5–10 minutes, then drain and pat dry before kneading in for extra-juicy bites.
• Check doneness with a thermometer: Aim for 190°F (88°C) in the center to avoid an underbaked or gummy interior.

Variations

• Cinnamon swirl version: Before rolling the dough into a loaf, brush the rectangle lightly with melted butter and sprinkle with 1/4 cup (50 g) sugar mixed with 1–2 tsp cinnamon. Add raisins and walnuts, then roll up for a beautiful swirl.
• Whole wheat twist: Replace 1 cup (120 g) of the bread flour with whole wheat flour. You may need 1–2 extra tablespoons of milk, as whole wheat absorbs more moisture.
• No-nut option: Simply omit the walnuts and increase raisins to 1 cup (150 g) for a softer loaf packed with fruit only.

Storage & Make-Ahead

Once completely cooled, store the Amish walnut raisin bread in an airtight container or wrapped tightly in foil at room temperature for up to 3 days. For longer storage, freeze the whole loaf or individual slices: wrap well in plastic, then in foil or a freezer bag, and freeze for up to 2 months. Thaw at room temperature, then refresh slices in a toaster or warm oven.

To make ahead overnight, you can prepare the dough through shaping, place the loaf pan covered in the refrigerator, and let it rise slowly overnight. In the morning, let the dough sit at room temperature 30–45 minutes while you preheat the oven, then bake as directed. This is perfect for fresh, warm breakfast bread with minimal morning work.

Nutrition (per serving)

Approximate values for 1 slice (1/12 of the loaf): about 220 calories, 7 g fat, 34 g carbohydrates, 2 g fiber, 9 g sugars, and 6 g protein. Actual values will vary based on specific ingredients and slice thickness.