Pumpernickel Raisin Bread

Pumpernickel raisin bread is full of hearty whole grain and sweetness that makes it a delightful breakfast toast.

This is a flavorful bread that feels indulgent and a bit healthy at the same time.

Dark Rye Raisin Bread

Don’t have pumpernickel flour? Use dark rye flour instead. The texture will be slightly different but no less wonderful.

Dark rye flour is usually a grind of rye berries that includes the entire berry (bran, germ, and endosperm) but often has some of the bran sifted out. There is no industry standard so it is likely to vary brand to brand.

Pumpernickel flour is again a ground from the entire rye berry but nothing is sifted out. It can sometimes be labeled ‘whole rye flour.’ It has a coarser grind than rye flour.

Flavorful & Colorful

This loaf of homemade has flavor for days thanks to mix of wonderful ingredients that also add to the dark color.

Brown sugar adds a depth of sweetness and flavor that isn’t overpowering but is again darker than white sugar to color the dough.

Molasses adds color and a bittersweet flavor to the final loaf.

Cocoa powder adds color and while some of the bitterness may remain no one will actually notice it here.

Espresso powder again adds color and a hint of bitterness that is lovely but no one eating it is going to actually note a coffee flavor. Skip it you don’t have it.

Chocolate Chips

The addition of chocolate chips to this bread recipe was inspired by the book Dairy Hollow House Soup & Bread Cookbook.

The original recipe includes a pre-ferment and more and the day I first wanted to make this I was in a bit more of a rush and so I share the quicker version with you.

This is not loaded with chocolate chips but there is just enough of a mix of chocolate and raisins to make it feel quite indulgent.

Feel free to skip them if it just isn’t your thing.

How to Toast Chocolate Chip Bread

Don’t put these slices in your toaster if you’ve added the chocolate chips. The melted chocolate is likely to make a huge mess inside there.

Instead place slices on a parchment lined baking sheet and broil a few minutes on each side. Likely about 5 minutes, but check for your preferred level of darkness.

Alternatively, toast on a pan in a toaster oven.

Freeze Extras

Double this recipe if you’re so inclined and save some for later.

Simply place cooked and cooled loaves into airtight bags and freeze.

Alternatively, slice the bread and freeze slices in airtight bags. Freezing slices allows you to just grab what you need instead of an entire loaf at one time.

Use up within 6 months for best flavor and to prevent freezer burn

Other Raisin Breads