Cranberry Pecan Bread

This warm and aromatic cranberry pecan bread is a perfect choice for holiday gatherings or cozy days at home. With the rich, nutty flavor of toasted pecans and the sweet tartness of dried cranberries, this bread will quickly become a favorite.

Why You’ll Love This Recipe

This cranberry pecan bread is not only delicious but also simple to make, even for beginner bakers. The balance of tart cranberries and crunchy, toasted pecans makes every bite a treat. Whether served as a breakfast bread, alongside a meal, or as a snack, it’s guaranteed to satisfy. The recipe’s ease of preparation combined with a golden, crusty exterior and soft interior will make you look forward to baking it again and again.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 9 grams active dry yeast (about 2 ¼ teaspoons)

• 6 grams honey (about 1 teaspoon) (use sugar if you prefer)

• 300 grams warm water (about 1 ¼ cups)

• 400 grams All Purpose Flour (2 ½ – 3 ½ cups) plus extra for dusting

• 1 cup dried cranberries

• 1 cup toasted pecans, roughly chopped (toasting is optional but recommended)

• 8 grams kosher salt (1-2 teaspoons, depending on the brand)

Directions

1. Proof the yeast: In a large mixing bowl (or stand mixer), combine yeast, honey, and warm water. Allow the mixture to sit for 5-10 minutes until it becomes foamy. If the yeast doesn’t foam, it may be expired, and the bread won’t rise properly.

2. Mix the dough and first rise (1 hour): Add flour, cranberries, and toasted pecans to the yeast mixture. Mix using a sturdy spatula until most of the flour is incorporated. If you have time, let the dough rest for 15 minutes before proceeding. Add salt and continue mixing until evenly distributed, forming a shaggy and sticky dough. Cover with a tea towel and allow it to rise for about 1 hour, until doubled in size.

3. Shape the dough and final rise (30 minutes): Preheat your oven to 460°F. Flour a cutting board and carefully tip the dough out of the bowl. Shape the dough into a round loaf by folding in the corners and turning the dough until it becomes tight. Place the loaf into a proofing basket or bowl, seam-side down. Let it rise for another 30 minutes while the oven finishes heating.

4. Bake (30 minutes): Place parchment paper on a cutting board and gently tip the loaf onto the paper. Remove the preheated dutch oven from the oven, place the dough inside, and cover with the lid. Bake for 30 minutes.

5. Remove lid and finish baking (5-15 minutes): After 30 minutes, remove the lid and continue baking the bread for another 5-15 minutes until the bread has a golden-brown crust. Let the bread cool for at least 1 hour before cutting into it.

Servings and timing

• Yield: Makes 1 loaf

• Prep time: 15 minutes

• Inactive time: 1 hour 30 minutes

• Cook time: 45 minutes

• Total time: 2 hours 30 minutes

Variations

• Fruit Swap: Try swapping cranberries for raisins, cherries, apricots, or figs for a different flavor profile.

• Nut Variation: If you don’t have pecans, walnuts, almonds, or pistachios work just as well.

• Flour Type: Feel free to substitute whole wheat flour for up to 100 grams of the all-purpose flour. Avoid using more than that to maintain the right texture.

Storage/Reheating

• Storage: If you have leftover bread, store it on the counter, cut-side down, for up to 24 hours. For longer storage, keep the bread in an airtight container for up to 3 days.

• Freezing: Wrap the bread tightly and store it in the freezer for up to 4 months. Thaw on the counter when ready to use.

• Reheating: To bring back the fresh-baked warmth, reheat slices in the oven or toast them lightly.

FAQs

How can I tell if my yeast is fresh?

If your yeast mixture doesn’t foam within 5-10 minutes of adding water and honey, your yeast may be expired. It’s important to check this step to ensure your bread rises correctly.

Can I use a different type of nut?

Yes! You can easily swap the pecans for walnuts, almonds, or pistachios. Just make sure to toast them for the best flavor.

Do I have to toast the pecans?

Toasting the pecans is optional but recommended. It enhances their flavor and gives the bread a deeper, nuttier taste.

Can I use whole wheat flour in this recipe?

You can substitute up to 100 grams of all-purpose flour with whole wheat flour. However, using more than that may affect the texture of the bread.

How can I make my bread rise faster?

If you want a faster rise, place the dough in a warmer spot, like near a preheating oven. You can also try placing it in the fridge for the first rise, which will slow the process but improve the flavor.

Can I use a different sweetener instead of honey?

Yes, you can replace honey with sugar or maple syrup, but honey gives the bread a distinct sweetness that pairs well with the nuts and fruit.

What is the best way to measure flour?

For more accurate results, weigh the flour using a kitchen scale. If using cups, spoon the flour into the cup and level it off to avoid using too much flour.

Why is my bread dense?

The mix-ins, like cranberries and pecans, can weigh down the dough, making the loaf a bit denser than other types of bread. If you want a taller loaf, you can experiment with longer or cooler rises.

Do I need a Dutch oven to bake this bread?

While a Dutch oven creates the perfect environment for this bread, you can still bake it using a regular baking sheet or other oven-safe pot.

Can I make this bread in advance?

Yes, you can prepare the dough in advance and refrigerate it overnight for a longer rise. This will help develop more flavor and give you an even more delicious loaf.

Conclusion

Cranberry Pecan Bread is a delightful recipe that’s perfect for any occasion, from holiday feasts to a simple afternoon snack. With its balance of sweet and savory flavors, it’s sure to become a new favorite in your baking repertoire. Whether you’re making it for guests or for your own enjoyment, this bread promises a delicious and satisfying treat. Happy baking!