Pecan Raisin Bread Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 envelopes - active dry yeast
  • 3/4 cups - warm water (105 to 115 degrees F)
  • 1/3 cups - milk
  • 1/2 cups - 100% bran cereal
  • 1 tablespoons - dark brown sugar
  • 3 tablespoons - honey
  • 3 tablespoons - butter
  • 2 teaspoons - salt
  • 1 - egg
  • 1 1/2 cups - whole wheat flour
  • 1 3/4 cups - all-purpose flour
  • 1 cups - pecan halves
  • 3/4 cups - raisins
  • Directions:

    Sprinkle yeast over 1/4 cup of warm water; stir until dissolved.

    Stir 1/2 cup of water with milk, bran cereal, sugar, honey, butter and salt in a 1-quart saucepan. Heat over low heat until lukewarm (about 95 degrees F). Butter does not need to melt.

    Remove from heat; vigorously stir in egg. Add to yeast mixture with whole wheat flour; beat with a wooden spoon until smooth. Stir in 1 cup all-purpose flour, then pecans and raisins. Work in enough flour to make a stiff dough.

    Turn out onto a pastry cloth and knead until smooth and elastic, about 8 minutes. Put in a buttered 4-quart bowl; turn to butter top. Cover with plastic wrap and let rise in a draft-free warm place (about 80 degrees F) until doubled, about 1 hour. Punch down.

    Shape into a loaf. Put in a buttered 9-by-5-inch pan. Cover and let rise until doubled, about 1 hour.

    Bake at 400 degrees F for 25 to 30 minutes on the rack below center until a cake tester inserted in the center comes out clean. Turn out onto a rack to cool.

    Brief Description

    Bran cereal and whole wheat flour with dark brown sugar as well as raisins and pecan halves fill this tasty bread.

    Main Ingredient:


    Category:  Yeast breads

    Cuisine:  American

    Prep Time: 2 hour(s) 30 min
    Cook Time: 30 min

    Posted By:


    Posted On:

    May 6, 2020

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