Spiced Raisin Pumpernickel (Bread Machine)

This is the kind of bread that fills your kitchen with a smell so good the neighbors might knock.

Three flours (white, rye, and whole wheat) combine with cocoa powder and molasses to give this pumpernickel its signature dark color and earthy depth.

Cinnamon adds warmth, plump raisins bring bursts of sweetness, and the bread machine does all the heavy lifting.

Just load the ingredients, press start, and come back to a gorgeous loaf that’s rustic, chewy, and begging for a thick smear of butter.

Kitchen Tips

• Add water last as this recipe specifies. Your bread machine manual may have a different loading order, so check yours and adjust accordingly.
• Use the normal/basic bread cycle. Pumpernickel dough is dense by nature, so a standard cycle gives it the time it needs to rise properly.
• Swap butter for canola oil if you want a dairy-free loaf. The texture stays moist and tender either way.

Variations

• Add caraway seeds (1 to 2 teaspoons) for a more traditional pumpernickel flavor.
• Replace raisins with dried cranberries for a tart twist that pairs well with the cocoa.
• Use dark molasses instead of regular for an even deeper, more robust bread.