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Homemade Whole Wheat Raisin Nut Bread
Warm cinnamon, sweet raisins, and toasted nuts fill every slice of this hearty loaf. You'll love how buttermilk, honey, and olive oil create a tender crumb without relying on refined sugar. Toasted wheat germ and bran bring a robust, earthy texture that holds up beautifully to a thick smear of butter. It's a simple, no-knead quick bread that makes your kitchen smell incredible while it bakes.
Ingredients
- 3 cups whole wheat flour
- ¼ cup wheat bran
- ¼ cup toasted wheat germ
- 2 teaspoons baking powder
- 1 ¼ teaspoons baking soda
- 1 teaspoon cinnamon
- ½ teaspoon Celtic salt
- 1 ½ cups buttermilk
- ½ cup honey
- ¼ cup extra virgin olive oil
- ¾ cup raisins
- ½ cup chopped walnuts or pecans
Instructions
- 1Combine the whole wheat flour, wheat bran, toasted wheat germ, baking powder, baking soda, cinnamon, and salt in a large mixing bowl. Whisk well to ensure the leavening agents distribute evenly.
- 2Whisk the buttermilk, honey, and olive oil together in a separate medium bowl until smooth.
- 3Pour the wet buttermilk mixture into the dry ingredients and mix just until combined. Overmixing can make the bread tough. Gently fold in the raisins and chopped walnuts or pecans until evenly distributed through the stiff batter.
- 4Transfer the batter into a thoroughly greased 9x5x3-inch loaf pan, spreading it out evenly.
- 5Bake at 350 degrees for about 1 hour, or until a wooden pick inserted into the center comes out clean. Let the bread rest in the pan for 10 minutes. The residual heat helps the crumb set before you turn it out onto a wire rack to cool completely.
Notes
- Storage: Keep the cooled loaf in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Freezing: Slice the completely cooled bread, wrap individual slices tightly in plastic wrap, and freeze for up to 3 months.
- Swap: If you don't have buttermilk, mix 1 1/2 cups of regular milk with 1 1/2 tablespoons of lemon juice or white vinegar and let it sit for 5 minutes before using.