Pumpkin Spice Raisin Bread is proof that you do not need a stand mixer, a sourdough starter, or a single ounce of arm strength to pull a bakery-style loaf out of your oven. This is my tried and tested no knead method dressed up for sweater weather: a shaggy dough that does all the work overnight, then bakes into a crackly, deep golden crust with a soft, spiced crumb underneath. Golden raisins get plump and jammy, brown sugar adds a hint of caramel, and a generous hit of warm pumpkin spice makes your whole kitchen smell like fall showed up early.
If you have made my Easy No Knead Artisan Bread before, you already know the drill, and this loaf is your next move. It leans on the same forgiving base, so if you loved my Blueberry Lemon Artisan Bread you will feel right at home here too. Want to go all in on the season? Serve a warm slice alongside my Pumpkin Spiced Apple Turnovers for brunch, or keep this loaf in your back pocket for your 50+ Thanksgiving Recipes spread. And if bread baking is brand new to you, my Ultimate Guide to Homemade Bread answers every question you did not know you had.
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Why You’ll Love this Pumpkin Spice Raisin Bread
This is the loaf I reach for when I want maximum payoff for minimal effort, and it delivers every single time. Warm, lightly sweet, and packed with cozy fall flavor, it walks the line between a rustic dinner bread and a treat you can slather with butter and call breakfast.
- Budget friendly. Pantry staples and a handful of raisins turn into a loaf that tastes like a bakery splurge.
- Practically hands off. No kneading, no mixer, no fuss. The overnight rise does the heavy lifting while you sleep.
- Beginner proof. If you can stir a bowl, you can make this loaf. It is genuinely hard to get wrong.
- Cozy fall flavor. Warm pumpkin spice, sweet golden raisins, and a hint of brown sugar in every slice.
- That crust, though. A screaming hot Dutch oven gives you a crackly, deep golden crust with a tender interior.
Heather’s Expert Tips for the Best Pumpkin Raisin Bread
Drawing from 20 years of recipe development and my time co-founding a spice company, here’s what makes this recipe worth making exactly as written.
- Weigh your flour whenever you can. A kitchen scale beats measuring cups every time and keeps this wet dough from turning out too dense.
- Toss the raisins in a little flour before folding them in. That thin coating keeps them suspended through the crumb instead of sinking to the bottom.
- Do not skimp on the pumpkin spice. As the co-founder of Spiceology, I promise a fresh, well balanced blend is what carries this loaf, so bloom it right into the flour so the warmth spreads evenly.
- Give the dough the full rise. Twelve to eighteen hours at room temperature builds the flavor and the open, airy texture that makes this bread special.
- Preheat that Dutch oven until it is ripping hot. That initial blast of heat is what gives you dramatic oven spring and a crust that actually crackles when you slice it.
The Maillard Reaction
That deep, burnished crust is not just for looks, it is chemistry you can taste. The Maillard reaction is the flavor building dance between amino acids and sugars that kicks off when bread meets high heat, and it is responsible for the toasty, nutty, almost caramel notes on the outside of a good rustic loaf. The brown sugar in this dough gives the reaction a little extra fuel, which is part of why this bread browns so beautifully.
To get the most out of it, you want two things: high heat and steam. Baking in a preheated, covered Dutch oven traps the moisture the dough releases, which keeps the surface supple long enough to expand fully. Then the lid comes off and dry heat takes over to brown and crisp everything up. That covered-then-uncovered method is the secret behind the bakery style crust, and it is exactly why I never skip preheating the pot.
Equipment Needed
- Banneton – a bread proofing basket is always helpful, but you can use a bowl if desired.
- Cast Iron Dutch Oven – to bake the bread in or use 2 metal loaf pans placing on inverted on top of the other (to create a dome).
- Parchment Paper – or a silicone bread sling for raising and lowering the bread from the dutch oven.
- Bread lame – or a sharp knife to score the top before baking.
- Kitchen scale – for precise results, optional.
Ingredients in Rustic Pumpkin Spice Raisin Bread
- Bread flour – creates a tender crumb. You can also use all-purpose flour with similar results.
- Active dry yeast – make sure you use a fresh packet of active dry yeast (not instant yeast).
- Warm water – not hot water. It should feel slightly warm to the touch.
- Kosher salt – you can also use table salt.
- Golden raisins – I like golden raisins for their fruitier flavor. You can easily sub dark raisins or a raisin medley blend with equally delicious results.
- Brown sugar – use light or dark brown sugar. Note: the more you add the juicier the loaf which can lead to burning, so you may want to add more, but I recommend you stick to the recipe as written.
- Pumpkin pie spice – store bought or homemade pumpkin spice adds fall warmth to this bread giving it almost a cinnamon roll flavor.
Recipe Variations & Add-Ins
- Switch the dried fruit. Dried cranberries, chopped dates, or dried cherries all stand in beautifully for the golden raisins.
- Add some crunch. Fold in a half cup of toasted, chopped pecans or walnuts for a nutty contrast.
- Change the spice. Swap in my Chai Spice Blend for a slightly different warm, aromatic profile.
- Go a little heartier. Replace up to a third of the all purpose flour with white whole wheat for extra nuttiness and fiber.
- Sweeten the top. A light brush of melted butter and a sprinkle of cinnamon sugar on the warm loaf turns it into more of a dessert bread.
How to Store, Freeze, and Reheat
- Room temperature. Store cut side down on a board or in a paper bag for up to two days to keep the crust at its crispest.
- Airtight storage. Sealed in a container or zip top bag, the loaf keeps for up to four days, though the crust will soften.
- Freeze whole. Cool completely, wrap tightly in plastic and then foil, and freeze for up to three months.
- Freeze in slices. Slice first, freeze the pieces on a tray, then transfer to a bag so you can toast one at a time straight from frozen.
- Refresh the crust. Reheat in a 350 degree oven for eight to ten minutes to bring back that just baked crackle.
Frequently Asked Questions
No, this loaf is flavored with pumpkin spice, the warm blend of cinnamon, ginger, nutmeg, and cloves, rather than pumpkin puree. That keeps the crumb light and rustic instead of dense and cakey. If you are craving true pumpkin flavor, my Pumpkin Chocolate Chip Cookies scratch that itch.
Yes, absolutely. Regular dark raisins work perfectly and give a slightly deeper, more classic raisin flavor. Golden raisins are just a touch sweeter and prettier against the crumb, so use whichever you have on hand.
That is exactly how it should be. A wet, shaggy, almost sloppy dough is the hallmark of no knead bread and it is what creates that open, airy interior. Resist the urge to add more flour, just flour your hands and the counter when you shape it.
A Dutch oven gives the best crust because it traps steam like a mini bread oven, but it is not the only way. In a pinch you can bake the loaf on a preheated baking stone or heavy sheet pan with a metal pan of water on the rack below to mimic the steam.
Plan for twelve to eighteen hours at room temperature for the first rise. It is a slow, patient ferment, and that long window is where all the flavor and texture come from, so do not rush it.
Yes, that is the whole point. There is no mixer, no kneading, and no fancy gear required beyond a bowl and a pot. If you can stir ingredients together and wait, you can bake this bread.
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Pumpkin Spice Raisin Bread Recipe
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Ingredients
- 1 ½ cups lukewarm water
- ½ tsp active dry yeast
- 3 ¼ cups bread flour
- 2 tsp kosher salt
- ⅓ cup brown sugar
- ¼ cup golden raisins, or dark raisins
- 3 tbsp Pumpkin Pie Spice
Instructions
- In a large bowl, add the yeast and lukewarm water and stir. Allow to sit for 2 minutes. Add the flour and salt, stir with a wooden spoon to blend. Cover the bowl with plastic wrap and allow to rest for 8 hours, 14-18 hours preferably, at room temperature.
- After the dough has rested and risen, flour a work surface and turn out the dough. Flour lightly and fold the dough over itself twice. Cover with a clean kitchen towel and rest 20 minutes.
- Gently stretch into a rectangular shape. Sprinkle 1/2 of the brown sugar, 1/2 of the golden raisins, and 2 tbsp of the pumpkin pie spice all over the dough.
- Fold the left side to the middle. Sprinkle it with 1/2 of the remaining brown sugar, raisins, and pumpkin pie spice.
- Fold the right side over the left to create a long thin rectangle. Pinch the left edges to seal in the raisin mixture from the previous step. Sprinkle with the remaining brown sugar, raisins and pumpkin pie spice.
- Starting from the end closest to you, roll the dough into a tight ball, pinch the ends together as you go. Shape into a round. Place top-side down into a banneton proofing basket (or bowl). Pinch together any open sections. Cover and set aside for 1-2 hours.
- Heat oven with 5.5 qt dutch oven inside to 475º F. Gently place the dough, seam side up on a piece of parchment paper (not waxed paper) and lower into the hot dutch oven.
- Cover and bake 30 minutes. Remove the lid and continue baking 15-20 minutes longer. Remove and allow to cool for 20 minutes or more before slicing.
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Nutrition
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Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
This was so simple and delish. Perfect toasted with a smear of butter.