Not Your Average Squishy Sweet Raisin Bread

Posted on Wed, 08/10/2016 - 11:06am

Zingerman's Bakehouse Pecan Raisin Bread

Our Pecan Raisin bread is definitely not your average squishy sweet raisin bread. The New York Times agrees, stating that ours “redefines the category.” We begin with our naturally leavened bread dough that has a touch of sour flavor. Then each loaf is packed with a half pound of red flame raisins and toasty pecans! (pictured below) To say it is a little bit of bread holding the pecans and raisins together wouldn’t be too far off base. From the outside you can little bumps and tiny cracks from those ingredients peeking out on the crust. When you slice into a loaf, you can clearly see it’s packed with flavor. The process of making and baking a batch takes about 17 hours from start to finish! You really can taste the difference.

We certainly have had time to perfect our recipe. We began baking pecan raisin at the start when we opened it 1992. It was part of our original line up of artisan breads, which was a radically new thing around here at that time. We’re so happy that pecan raisin bread had stood the test of time and has remained one of our best selling loaves for more than two decades. It has surely been a part of so many good meals and so many family get togethers.

Caution: This loaf will ruin you for all other raisin breads. And it’s perfect for just about anything, anytime of day.

Half Pound of Pecans and Raisins Zingerman's Bakehouse

You can find the Pecan Raisin bread all across the Zingerman’s Community of Businesses.
-Over at Zingerman’s Delicatessen, it’s the shell for chicken salad and local sunflower sprouts on the Abra’s Nutty Yardbird sandwich (pictured below).

-At Zingerman’s Roadhouse for their wildly popular brunch menu, you can ask for a slice of pecan raisin toast.

-When you make a trip here to Zingerman’s Southside, stop in to to the Bakehouse and pick up a fresh loaf… Or to try our Pecan Raisin Crisps. They really compliment fresh goat cream cheese from our neighbor, Zingerman’s Creamery. Or ask them for a taste of what special cheese they’d recommend pairing them with that day.

-Zingerman’s Mail Order ships pecan raisin loaves all over the country to bread lovers and gift recipients alike.

-For all of our aspiring bakers out there, we also offer a naturally leavened breads class at BAKE! (the hands-on teaching bakery at Zingerman’s Bakehouse) where you can learn how to make the Pecan Raisin bread. That's right! We'll give you our recipe, if you're up for the challenge. Don’t miss your chance, coming up in October and again at the end of January.

- by Natasha Mason

Abra's Nutty Yard Bird at Zingerman's Delicatessen

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Zingerman's Bakehouse

Sourcing our ingredients locally has many benefits, not least of which is literal field trips to visit our future ingredients as they grow. To this end, one June morning a contingent of the bakehouse grain commission headed west to Living Earth Farm in Sawyer, Michigan where rye is being grown for us this season. I think rye is delicious and I know our customers agree, many using our rye breads as staples in their diet each week and famously enjoying it on sandwiches at Zingerman’s Delicatessen. However, this ancient grain took a major back seat to wheat in the 1900’s when very fluffy and sweet breads became more popular. Now, though relatively easy to grow, particularly good for the soil, and hearty under a variety of weather conditions, rye is used primarily as a cover crop to improve the soil in between main crop seasons and is typically not harvested for food in the United States. Because it is no longer widespread in our state, it is necessary to work directly with farmers to access these grains whole, fresh, and from Michigan. The rye growing at Living Earth Farm is a special departure from today’s typical baking and farming and I’ve been looking forward to seeing its progress for months.

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