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.
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