Pumpernickel Raisin Bread

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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.

A round loaf of bread on a wooden cutting board with a heart shaped container in the background with text overlay stating: pumpernickel raisin bread.

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.

A round loaf of pumpernickel raisin bread on a wood cutting board with a red heart shaped container sitting behind it.

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.

Difficulty Level: Intermediate

This is not especially difficult recipe, however there are a number of ingredients and pumpernickel flour is a bit different to work with which can be intimidating to beginner bread bakers.

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.

A slice of pumpernickel raisin bread on a wooden cutting board with remaining loaf and red heart shaped container in the background.

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.

A round loaf of pumpernickel raisin bread on a wood cutting board with a red heart shaped container sitting behind it.

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

A round loaf of pumpernickel raisin bread on a cutting board with a red heart container in the background.

Pumpernickel Raisin Bread

Yield: 1 Large Loaf
Prep Time: 25 minutes
Rising Time: 1 hour 30 minutes
Cook Time: 45 minutes
Total Time: 2 hours 40 minutes

Pumpernickel raisin bread is a sweet whole-grain loaf studded with chocolate chips for a decadent, hearty slice.

Ingredients

  • 1 1/2 Cups Warm Water
  • 1 1/2 teaspoons Dry, Active Yeast
  • 2 Tablespoons Brown Sugar
  • 2 teaspoons Instant Coffee
  • 1 1/2 Tablespoons Cocoa Powder
  • 1 1/2 teaspoons Salt
  • 2 Tablespoons Molasses
  • 3/4 Cup Raisins
  • 1/4 Cup Chocolate Chips
  • 1 1/2 Cups Pumpernickel Flour
  • 2 1/2 Cups Bread Flour

Instructions

  1. In a small bowl, combine the brown sugar, instant coffee, salt, and cocoa powder. Set aside.
  2. In a large bowl, combine the water and yeast. Let sit until foamy, about 10 minutes.
  3. Add the molasses and pumpernickel flour. Mix well.
  4. Add the brown sugar mixture and 1 cup of bread flour. Stir well.
  5. Stir in the raisins and chocolate chips.
  6. Continue adding bread flour until a soft dough begins to form.
  7. Turn out to a floured board and knead until soft, elastic, and a bit shiny.
  8. Place into an oiled bowl and turn to coat. Cover the bowl with a tea towel.
  9. Let rise until not quite doubled, about 1 hour.
  10. Grease a baking sheet.
  11. Punch down the down and form into a round or oblong loaf shape.
  12. Place the dough onto the baking sheet. Cover with a towel.
  13. Let rise about 30 minutes.
  14. Meanwhile preheat oven to 350 degrees Fahrenheit.
  15. Slash the top of the loaf with a lame or sharp razor blade.
  16. Bake in the preheated oven for 35-45 minutes or until golden and sounds hollow when tapped with a knuckle.
  17. Remove from baking sheet to cool on wire rack.

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Nutrition Information:
Yield: 15 Serving Size: 1 slice
Amount Per Serving: Calories: 224Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 351mgCarbohydrates: 46gFiber: 3gSugar: 10gProtein: 6g

I try but cannot guarantee this nutritional information is 100% accurate.

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