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pecan and raisin bread

Whole wheat Pecan and raisin bread

Some breads are the of the fun kind the ones that you just want to toast add butter or a good jam and eat as is without any supplements. That’s exactly what the pecan and raisin bread is all about.

From a baking perspective view, baking this bread is not a big deal, time frame from start to bottom is 3-4 hours, this is the reason we need to add the bread some sort of supplement to create a rich flavor, to make up for the lack of time the dough needs, in order to develop flavors when proofing.

pecan and raisin bread

 Pecan and raisin bread strong points

Having a short period of proofing has its toll, we need some flavor boosters, this is a fun bread and as such its tending a bit to the sweet flavor.

The first thing we are adding is the raisins which are soaked in water and this is the water we will add to the bread as well, it has many benefits, first the raisin water is full of good enzymes that will help the dough be more stable and proof easily, second, the color of the bread will be affected by the water of the raisins and raisin itself which are full of sugars and will give the bread a great brownish tan.

We also add crushed pecans which adds a nutty flavor to the bread, you can increase the nuttiness if you roast the pecans, but make sure you don’t overdo it because they tend to be bitter in long roasting. pecans add a buttery taste and add another texture to the bread, don’t skip this part but feel free to add any kind of net you like.

Baking the bread is relatively short, I chose the round shape for the loaves which resulted in a 45 minutes baking time, if you use an oval shape for the loaves the baking will be shorter, about 40 minutes. you can also place the bread in a baking pan which will also take about 40 minutes of baking. Make sure you are not taking the loaves out too early since the high sugar amount of the raisins and raisin water will make the bread golden brown color in a short period of time, it does not mean the bread is ready.



pecan and raisin bread


Soak 1/2 cup of raisins in 450g/1lb of water (keep the water.

450g/ 1lb. whole-wheat flour

450g/ 1lb. bread flour

1 tbsp. salt

0.16oz/ 1½ tsp instant dry yeast

½ cup oatmeal

1 cup of crushed pecans



In a bowl of stand mixer fitted with the hook attachment, add all ingredients except the raisins and pecans.
Mix for 3-4 minutes on low-medium speed and increase speed to medium-high for another 3 minutes.
Adjust the hydration level if needed, add flour or water.
The dough should be relatively flexible but keep in mind that this is a whole-wheat bread and the dough will not be as elastic as in white flour breads.
Toss in the pecans and raisins and mix for about 30 seconds -1 minute, just until all ingredients are fully incorporated in the dough.

pecan and raisin bread


Flour the dough a bit and cover with a plastic wrap.
Bulk fermentation: 2 hours
After 1 hour take the dough into a floured counter and fold the dough once.

pecan and raisin bread


Divide the dough into 2 equal parts and shape into a round ball like loaf.
Shaping into a ball figure is achieved by flattening the dough, rolling it tightly and tacking up the ends into the middle pressing it into a ball.

pecan and raisin bread


Place the loaves on a baking pan and cover with a wet towel or a plastic wrap, proof the dough once more for about 1-2 hours.


Preheat the oven to 225°c/450°F.
10 minutes before final fermentation is over, mark the loaves with a cross sign and cover again.
throw a few ice cubes in the oven and bake the bread for about 40-45 minutes.

pecan and raisin bread


Remove the loaves from the oven, let them cool on a rack for about 20 minutes and serve.

pecan and raisin bread


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