This bread has been like a chain reaction. Someone serves it for brunch, and the next week their guests are calling us and buying it for themselves.

A half pound of big, juicy Red Flame raisins and toasted pecans are baked into every loaf. Calling it dense is an understatement. It's very firm, something you'll want to be ready for. (Some folks think it's stale, but with all the fruit it's almost impossible for this to go dry in less than a week.)

The New York Times raved that it "redefines the category" of breads baked with fruit and nuts, and I don't think anyone has caught up with it yet.

"I ate a loaf of the Zingerman's Pecan Raisin during the twenty-four hours before the Boston Marathon, and I ran a personal record (3:09). I owe it all to the pecan raisin!"
Mitchell from Ann Arbor, Michigan

Heat the bread when you're ready to eat. Click here for instructions.