Authentic Lemon Raisin Bread Recipe – Nutmeg & Almond Twist

Last Updated on 2 months by Neha Deshmukh

Authentic Lemon Raisin Bread Recipe – Nutmeg & Almond Twist

Hello friends! There’s just something so comforting about the smell of freshly baked bread wafting through the house, isn’t there? This Lemon Raisin Bread is a family favourite – a beautiful, aromatic loaf packed with plump raisins, a hint of citrus, and a warm touch of nutmeg. I first made this for a Christmas gathering, and it was gone in minutes! It’s a little bit of effort, but trust me, the results are so worth it. Let’s get baking!

Why You’ll Love This Recipe

This isn’t your average raisin bread. The combination of lemon zest and nutmeg creates a truly special flavour profile. Plus, the braiding technique makes it look absolutely stunning – perfect for gifting or simply enjoying with a cup of chai. It’s a little slice of happiness in every bite! This recipe yields one beautiful loaf, perfect for sharing (or not!).

Ingredients

Here’s what you’ll need to create this delightful bread:

• 4 teaspoons instant yeast
• 6 tablespoons sugar
• 4 cups all-purpose flour (about 500g)
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• Zest of 1 lime/lemon
• 1 teaspoon nutmeg
• 1 cup lukewarm milk (240ml)
• 7 tablespoons butter, melted (about 100g)
• 2 large egg yolks
• ½ cup raisins (about 75g)
• ¼ cup peeled almonds, slivered (about 30g)
• 1 egg, for egg wash
• 1 tablespoon water, for egg wash

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Nutmeg & Lemon Zest: Don’t skip these! They’re what truly elevate this bread. Freshly grated zest is best, but if you’re short on time, a good quality bottled zest will do. The nutmeg adds a lovely warmth that complements the citrus beautifully.
• Raisin Soaking Technique: Soaking the raisins in boiling water (for about 10 minutes) plumps them up and makes them wonderfully juicy. Don’t skip this step – it really improves the texture of the bread!
• Type of Flour: All-purpose flour works perfectly for this recipe. You can experiment with bread flour for a chewier texture, but all-purpose is more readily available and gives a lovely soft crumb.
• Milk Temperature: Make sure your milk is lukewarm, not hot! Hot milk will kill the yeast. Think baby-bottle warm.

Step-By-Step Instructions

Alright, let’s get down to business!

1. In a large bowl, combine the flour, salt, sugar, yeast, nutmeg, and lemon zest. Give it a good whisk to make sure everything is evenly distributed.
2. Add the vanilla extract, egg yolks, lukewarm milk, and melted butter to the dry ingredients. Mix until everything comes together – it will be a bit shaggy at first, that’s okay!
3. Now for the kneading! Turn the dough out onto a lightly floured surface and knead for about 10 minutes, until it becomes smooth and elastic. You can also use a stand mixer with a dough hook for this.
4. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for about 2 hours, or until doubled in size.
5. While the dough is rising, soak your raisins in boiling water for about 10 minutes. Drain them well and pat them dry with a paper towel.
6. Once the dough has risen, gently punch it down to release the air. Incorporate the plumped raisins into the dough.
7. Divide the dough into 9 equal portions. Now comes the fun part – the braiding! Roll each portion into a 30cm (about 12 inch) cylinder. Braid 4 strands together, then 3 strands, and finally 2 strands separately.
8. Carefully layer the braids onto a baking sheet lined with parchment paper. Start with the 4-strand braid, then add the 3-strand braid on top, and finally the 2-strand braid.
9. Gently press the ends of the braids together to seal them. Decorate the top with the slivered almonds. Use toothpicks to secure the braids if needed.
10. Let the assembled bread rest for another 30 minutes. While it’s resting, preheat your oven to 350°F (175°C).
11. In a small bowl, whisk together the egg and water to make an egg wash. Brush the top of the bread with the egg wash.
12. Bake for 38 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
13. Let the bread cool completely on a wire rack before removing the toothpicks (if used). Dust with powdered sugar if desired.

Expert Tips

• Don’t Overbake: Keep a close eye on the bread during the last 10 minutes of baking. You want it golden brown, but not burnt!
• Cool Completely: Resist the urge to slice into the bread while it’s still warm. Letting it cool completely allows the crumb to set properly.
• Toothpick Trick: The toothpicks are your friend! They’ll keep the braids from unraveling during baking.

Variations

• Vegan Adaptation: Substitute the egg yolks with 2 tablespoons of applesauce and use plant-based milk and butter.
• Gluten-Free Adaptation: Use a good quality gluten-free all-purpose flour blend. You may need to adjust the liquid slightly.
• Spice Level – Mild: If you prefer a milder flavour, reduce the amount of nutmeg to ½ teaspoon.
• Festival Adaptation – Christmas/New Year: Add a pinch of cardamom or a tablespoon of orange zest for a festive twist! My grandmother always added a splash of brandy to the dough during Christmas.

Serving Suggestions

This Lemon Raisin Bread is delicious on its own, but it’s even better with a smear of butter or a dollop of cream cheese. It’s also fantastic toasted with a drizzle of honey. Serve it with a warm cup of tea or coffee for the perfect afternoon treat.

Storage Instructions

Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze it for up to 2 months. Wrap it tightly in plastic wrap and then in foil.

FAQs

1. What type of flour is best for this bread?

All-purpose flour works wonderfully! Bread flour will give a chewier texture, but isn’t essential.

2. Can I use dried lemon peel instead of fresh zest?

You can, but fresh zest really does make a difference in flavour. If using dried peel, use about 1 teaspoon.

3. How do I know when the dough has risen enough?

The dough should have doubled in size. Gently poke it with your finger – if the indentation remains, it’s ready to go!

4. Can this bread be made ahead of time?

Yes! You can prepare the dough up to the braiding stage and refrigerate it overnight. Let it come to room temperature for about 30 minutes before baking.

5. What’s the best way to prevent the bread from drying out?

Store it in an airtight container. A slice of bread with the cut side down also helps to keep it fresh!

Enjoy baking, and I hope this Lemon Raisin Bread brings a little sunshine to your kitchen! Let me know how it turns out in the comments below.