Description

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.

Ingredients

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)

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Instructions

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.
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.
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.
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.
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.

Notes

Try swapping cranberries for raisins, cherries, apricots, or figs for a different flavor profile.
If you don’t have pecans, walnuts, almonds, or pistachios work just as well.
You can substitute up to 100 grams of all-purpose flour with whole wheat flour. Avoid using more than that to maintain the right texture.
If you have leftover bread, store it on the counter, cut-side down, for up to 24 hours. For longer storage, keep it in an airtight container for up to 3 days.
Wrap the bread tightly and store it in the freezer for up to 4 months. Thaw on the counter when ready to use.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 200 kcal
Sugar: 10g
Sodium: 220mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 4g
Cholesterol: 0mg