Nut Raisin Bread

This nut raisin bread is about as simple as baking gets. Eight ingredients, no butter, no oil, no creaming, no separating eggs. You mix the dry, stir in the wet, fold in a cup each of chopped walnuts and raisins, and let the batter rest for 20 minutes in the pan before it goes into the oven.

That 20-minute rest is the one step that matters most. It gives the baking powder time to start working and the flour time to hydrate fully, which produces a more even rise and a lighter crumb than you’d expect from such a lean batter. Skip it and the bread comes out dense and heavy.

With no added fat beyond a single egg and the natural oils in the walnuts, this is a leaner bread that relies on the raisins and nuts for most of its flavor and moisture. The raisins plump during the hour-long bake, creating little pockets of sweetness and steam that keep the interior soft.

Kitchen Tips

• Mix until just combined. Without butter or oil to tenderize, overworking the batter develops too much gluten and makes the bread tough.
• Let the batter rest the full 20 minutes in the greased pan before baking. This step is key to a proper rise.
• Check at 50 minutes with a toothpick. Ovens vary, and the high sugar content means the crust browns faster than you’d expect.
• Cool the loaf in the pan for 10 minutes before turning out. It slices best after cooling completely.

Variations

• Add a teaspoon of cinnamon and ½ teaspoon of nutmeg for a spiced version.
• Use pecans instead of walnuts and dried cranberries instead of raisins for a holiday twist.
• Swap ½ cup of the flour for whole wheat flour for a nuttier, heartier loaf.