Pumpernickel Raisin Bread Recipe for Soft, Sweet Loaves

There’s something truly special about the rich, deep flavor of pumpernickel raisin bread. This traditional German bread combines the hearty, earthy notes of pumpernickel flour with the natural sweetness of plump raisins, creating a perfect balance that’s both satisfying and delicious.

Whether you’re enjoying it toasted with butter, as a base for your favorite sandwich, or simply on its own, this bread offers a distinctive taste and texture that stands out from everyday loaves.

In this recipe, you’ll learn how to craft a moist, slightly dense loaf with a tender crumb and a beautifully dark crust. The addition of raisins adds bursts of sweetness that complement the robust rye flavor wonderfully.

Perfect for breakfast, snacks, or even alongside a savory soup, this pumpernickel raisin bread will quickly become a staple in your baking repertoire.

Why You’ll Love This Recipe

This pumpernickel raisin bread recipe is a delightful twist on classic rye bread, perfect for those who appreciate complex flavors and wholesome ingredients. Using a combination of rye and whole wheat flours, it delivers a rich, nutty taste with a slightly chewy texture.

The natural sweetness of raisins makes it ideal for pairing with soft cheeses, honey, or your favorite nut butter. Plus, making this bread at home means you control the quality of ingredients—no preservatives or additives, just simple, real food.

Whether you’re an experienced baker or a newbie, this recipe walks you through every step clearly, ensuring a successful bake each time.

Ingredients

• 1 1/2 cups warm water (110°F/45°C)
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1 tablespoon molasses
• 2 tablespoons dark cocoa powder (unsweetened)
• 1 1/2 cups rye flour
• 1 1/2 cups whole wheat flour
• 1 teaspoon salt
• 1 tablespoon vegetable oil or melted butter
• 1 cup raisins (preferably plump and soft)
• Optional: 1 teaspoon caraway seeds for extra flavor

Equipment

• Large mixing bowl
• Measuring cups and spoons
• Wooden spoon or dough whisk
• Stand mixer with dough hook (optional but helpful)
• Loaf pan (8×4 inch or similar)
• Kitchen towel or plastic wrap
• Cooling rack
• Sharp knife or bread lame for scoring

Instructions

1. Activate the yeast: In a large mixing bowl, combine the warm water and molasses. Sprinkle the active dry yeast over the top. Let it sit for about 5-10 minutes until foamy and bubbly, indicating the yeast is active.
2. Mix dry ingredients: In a separate bowl, whisk together the rye flour, whole wheat flour, cocoa powder, salt, and caraway seeds (if using).
3. Combine wet and dry: Add the dry mixture to the yeast mixture along with the vegetable oil or melted butter. Stir with a wooden spoon or dough whisk until a rough dough forms.
4. Knead the dough: Turn the dough out onto a lightly floured surface. Knead for about 8-10 minutes until the dough is smooth, elastic, and slightly tacky. Alternatively, use a stand mixer with a dough hook on medium speed for 6-8 minutes.
5. Add raisins: Knead in the raisins gently until evenly distributed throughout the dough.
6. First rise: Place the dough in a lightly oiled bowl, cover with a kitchen towel or plastic wrap, and let it rise in a warm, draft-free area for 1 to 1 1/2 hours or until doubled in size.
7. Shape the loaf: Punch down the dough to release air, then shape it into a loaf. Place it into your greased loaf pan, cover, and let it rise again for about 45 minutes until it puffs up just above the rim of the pan.
8. Preheat oven: Preheat your oven to 375°F (190°C).
9. Score and bake: Using a sharp knife or bread lame, score the top of the loaf with a few shallow slashes. This helps the bread expand properly in the oven.
10. Bake the bread: Bake for 35-40 minutes, or until the crust is firm and a toothpick inserted into the center comes out clean. The internal temperature should reach about 200°F (93°C).
11. Cool completely: Remove the bread from the pan and transfer it to a cooling rack. Let it cool completely before slicing to ensure the crumb sets properly.

Tips & Variations

For a softer crust, brush the top of the loaf with melted butter immediately after baking.

If you prefer a slightly sweeter bread, add an extra tablespoon of molasses or a tablespoon of honey to the dough. For a nuttier flavor, try mixing in some chopped walnuts or pecans along with the raisins.

To make this bread gluten-free, substitute the rye and wheat flours with a high-quality gluten-free flour blend and add 1 teaspoon of xanthan gum. Keep in mind the texture will be different but still delicious.

For those who love a touch of spice, adding 1/2 teaspoon of cinnamon or allspice can complement the raisins beautifully.

Nutrition Facts

Serving Suggestions

Pumpernickel raisin bread pairs wonderfully with a variety of toppings and dishes. Try it toasted with a smear of cream cheese or natural peanut butter for a quick snack.

It also makes a fantastic base for open-faced sandwiches topped with smoked salmon, cucumber, and dill.

For a cozy meal, serve thick slices alongside a warm bowl of soup, such as the Vegan Potato Corn Chowder Recipe for Cozy Comfort Food. The bread’s robust flavor stands up beautifully to creamy soups and stews.

For breakfast inspiration, pair your slice with a fresh salad like the Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas for a light, nutritious start to your day.

Conclusion

Baking your own pumpernickel raisin bread is a rewarding experience that fills your kitchen with an inviting aroma and results in a delicious, wholesome loaf. This recipe strikes a perfect balance between the hearty earthiness of rye and the sweet bursts from raisins, creating a bread that’s both unique and comforting.

Whether you’re a seasoned baker or just starting out, this bread is straightforward enough to try at home and versatile enough to enjoy throughout the day. Don’t forget to explore more plant-based and vegetarian recipes like the Afghan Vegetarian Pulao Recipe Easy and Delicious Guide or the Vegan Recipes No Tofu: Delicious Plant-Based Meals for expanding your culinary horizons.

Happy baking!

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