Pumpkin Spice Raisin Bread Recipe

Three slices of cinnamon swirl bread with raisins are arranged on a wooden cutting board, showing their spiral pattern and soft texture.

Pumpkin Spice Raisin Bread Recipe

Pumpkin Spice Raisin Bread is a no knead rustic loaf full of plump golden raisins, warm spice, and brown sugar. Crusty outside, soft and cozy inside.

Prep Time 15

Cook Time 55

Raising Time: 16

Total Time 17 10

Servings Servings

Author Heather

Equipment

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

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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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