Amy's Raisin and Fennel Bread Recipe: Warm Spice Loaf With Chewy Crust

This Amy's raisin and fennel bread recipe delivers a loaf so fragrant with warm spices and chewy crust that it becomes the centerpiece of any table. The secret lies in fennel seeds—earthy yet bright—that infuse the dough with subtle anise notes while plump raisins add natural sweetness.

I’ve perfected the balance between tender crumb and crispy exterior over years of baking, and it’s now my go-to for holiday gatherings or cozy weeknight dinners.

The dough comes together in just 10 minutes of mixing, then rests while you prepare the oven, making this bread surprisingly simple for such impressive results.

Fennel seeds toast briefly in the dry ingredients to deepen their flavor before being folded into the dough, ensuring every bite carries that signature warmth. Raisins soak in rum or orange juice (optional but recommended) for extra plumpness and depth.

Baked at 375°F for about 35 minutes, this loaf emerges with a golden crust that crackles when broken, revealing a moist interior studded with caramelized raisins. The aroma alone—fennel, cinnamon, and brown sugar—will fill your kitchen, while the texture balances chewiness with a satisfying crunch.

Serve warm with butter, jam, or even as a side to soups and stews for a touch of rustic elegance.

Best of all, this bread freezes beautifully for up to 3 months, making it ideal for meal prep or gifting. The recipe scales easily for larger gatherings, and you can swap raisins for dried cranberries or apricots if you prefer. Here’s how to bake it perfectly every time.

Ingredients for amy's raisin fennel bread

Warm spices, chewy texture, and plump raisins—this loaf needs just 15 ingredients to shine.

Fennel seeds are the soul of this bread. Whole, not ground—they toast beautifully in a dry pan for 30 seconds until fragrant, then grind them yourself for maximum flavor. Williams Sonoma or Penzeys carry the best quality, but any bulk spice section will do. The raisins? Golden raisins from Trader Joe's are my go-to—they're plump and sweet. Soak them in warm orange juice and rum (or skip the rum) for 15 minutes before mixing. Pro tip: if your kitchen smells like rum after baking, you're doing it right.

No fennel seeds? Anise seeds at double the amount work in a pinch, but the flavor won't be identical. Swapping raisins? Dried cranberries or chopped apricots add different textures—cranberries stay chewier, apricots get softer. The dough feels sticky but doesn't need extra flour. If it's too wet, add 1 tbsp flour; if too dry, add 1 tbsp milk. King Arthur flour is my secret weapon for consistent texture—it's a little more expensive but worth it for bread. And yes, you can make this gluten-free with a 1:1 flour blend, but the texture will be denser.

This dough doubles in size during proofing, so don't overfill the bowl. Line your loaf pan with parchment for easy removal—trust me, it saves your sanity. The bread keeps 3 days at room temperature wrapped in a towel, or 1 week in the fridge. For freezing, slice it first—3 months in a sealed bag, thaw at room temp. Reheat slices in a 350°F oven for 5 minutes to revive that crispy crust. Leftovers? Toast them for breakfast—they're even better the next day.

Step-by-step instructions for Amy's raisin and fennel bread

Let's make this fragrant, chewy loaf with a crisp crust and warm spice notes.

In a small bowl, combine the 1 cup warm whole milk (about 110°F—too hot and you'll kill the yeast) with the 0.5 cup granulated sugar and 2.25 teaspoons active dry yeast. Let this sit for 5-10 minutes until frothy. This tells you your yeast is alive and ready to work.

While that bubbles away, toast the 1 tablespoon fennel seeds in a dry skillet over medium heat for 2-3 minutes until fragrant. Then pulse them in a spice grinder or mortar and pestle until finely ground. In a separate bowl, mix the 1.5 cups raisins with the 0.25 cup orange juice and 1 teaspoon rum extract. Let this soak for 15 minutes—the raisins will plump up and absorb those bright citrus and boozy notes.

In the bowl of a stand mixer fitted with the dough hook, combine the 5 cups all-purpose flour, 0.5 cup brown sugar, 1.5 teaspoons salt, 1 teaspoon ground cinnamon, and the toasted fennel seeds. Mix on low speed for 30 seconds to blend the dry ingredients.

Add the yeast mixture, the 0.5 cup cold cubed unsalted butter, the 1 whole egg, and the soaked raisins (with their juices). Mix on low speed for 2 minutes, then increase to medium speed for 5 minutes until the dough comes together and pulls away from the sides of the bowl. If it's too sticky, add 1 tablespoon flour at a time—but don't overdo it, or your bread will be dense.

Lightly dust a clean surface with 1 tablespoon flour (from your original 5 cups) and turn out the dough. Gently shape it into a 12-inch log, tucking the ends under to seal. Place the loaf seam-side down in a 9x5-inch loaf pan that's been lightly greased with butter or lined with parchment paper.

Cover the pan with a damp kitchen towel and let the dough rise in a warm place for 1 to 1.5 hours, or until it's puffed about 1 inch above the pan. Here's the thing—your kitchen might be cooler, so check it early. The dough should feel springy when you press it gently with a finger, and it should leave a slight indent that slowly springs back.

Preheat your oven to 375°F. Brush the risen loaf with the 1 tablespoon egg wash and sprinkle evenly with the 0.25 cup coarse sugar on top. This creates that gorgeous caramelized crust we're after. Let the loaf sit uncovered for 10 minutes while the oven heats up—this helps the sugar melt slightly for better sticking.

Bake for 35 to 40 minutes until the top is deep golden brown and the internal temperature reaches 190°F when checked with an instant-read thermometer. If the sugar starts to burn before the bread is done, tent loosely with foil for the last 10 minutes of baking. You'll know it's perfect when it sounds hollow when tapped on the bottom.

Remove the loaf from the pan and transfer it to a wire rack. Let it cool for 15 minutes before slicing—this prevents a gummy interior. The bread will be warm, fragrant with those toasted fennel seeds, and just chewy enough to hold up to butter or jam.

Here's the best part: the crust should be crisp enough to make satisfying crunching sounds, while the inside stays soft and moist. If you slice it too soon, the raisins might ooze out—patience is key! Store any leftovers wrapped in a bread bag at room temperature for 2 days, or freeze slices for up to 3 months.

Common mistakes when making great amy's raisin fennel bread

Over-Mixing the Dough

This is a classic mistake that turns your bread dense and tough. Once the dough comes together and pulls away from the bowl after 5 minutes of mixing, stop immediately. Over-kneading develops too much gluten, which creates a chewier texture instead of the soft, tender crumb we want.

I’ve ruined loaves by mixing for 10 minutes—don’t make my mistake! Use a stand mixer with the dough hook on medium speed and check every 1-2 minutes. 💡

Skipping the Toasted Fennel Seeds

The fennel seeds are the soul of this bread, and skipping the toasting step means missing out on their deep, nutty aroma. Toast them in a dry skillet for 2-3 minutes until fragrant—this releases their essential oils.

If you grind them raw, they’ll add bitterness instead of warmth. I once forgot this step and ended up with bread that tasted flat. Pro tip: Toast them right before mixing to keep their flavor fresh. 🌿

Underproofing the Dough

Rushing the rise is a surefire way to end up with a dense loaf. The dough needs 1-1.5 hours to double in size and develop proper air pockets. If your kitchen is cool, give it extra time—up to 2 hours.

A good test? Press the dough gently with a finger: it should spring back slowly, not bounce right back. I’ve seen loaves that barely rose because someone checked it too soon and baked it underproofed. Patience pays off here! ⏰

Using Cold Milk or Butter

Cold ingredients slow yeast activation, which can lead to a longer rise time or even failed fermentation. Warm the 1 cup whole milk to 110°F (like bathwater) and use cold cubed butter—not melted!

The butter should stay firm but soften slightly during mixing. I once used straight-from-the-fridge milk and ended up with a dough that took 3 hours to rise. Trust the recipe’s temperature cues! ❄️

Overfilling the Loaf Pan

The dough doubles in size during proofing, so don’t overpack it into the pan. Leave at least 1 inch of headspace—otherwise, the bread will spill over and bake unevenly. I’ve seen loaves that overflowed, creating a messy, uneven top.