Cranberry Nut Bread
This delicious sweet bread is chock-full of almonds and dried, sweetened cranberries, making it the perfect bread for a holiday breakfast, or for that matter, any time of the year.
Yield: 1 loaf (12 servings)
Small loaf (1 lb. bread machine)
  • 2 Tbsp water
  • ⅓ cup milk
  • 2 Tbsp vegetable oil
  • 1 egg (room temperature)
  • ½ cup whole wheat flour
  • 1¾ cup bread flour
  • 1 tsp salt
  • 2 Tbsp sugar
  • 1½ tsp orange zest
  • 1 tsp almond extract
  • 1½ tsp RED STAR Active Dry Yeast
  • ⅓ cup dried cranberries
  • ¼ cup slivered almonds
Medium loaf (1½ lb. bread machine)
  • 2 Tbsp water
  • ½ cup milk
  • 3 Tbsp vegetable oil
  • 2 eggs (room temperature)
  • 1 cup whole wheat flour
  • 2 cups bread flour
  • 1½ tsp salt
  • 3 Tbsp sugar
  • 2 tsp orange zest
  • 1½ tsp almond extract
  • 1 package (2¼ tsp, ¼oz, 7g) RED STAR Active Dry Yeast
  • ½ cup dried cranberries
  • ⅓ cup slivered almonds
Large loaf (2 lb. bread machine)
  • 5 Tbsp water
  • ½ cup milk
  • ¼ cup vegetable oil
  • 2 eggs (room temperature)
  • 1½ cup whole wheat flour
  • 2½ cup bread flour
  • 2 tsp salt
  • ¼ cup sugar
  • 2½ tsp orange zest
  • 2 tsp almond extract
  • 1 Tbsp RED STAR Active Dry Yeast
  • ⅔ cup dried cranberries
  • ½ cup slivered almonds
Bread Machine Method
  1. Have water at 80º F and all other ingredients at room temperature. Place ingredients in pan in the order listed. Select basic cycle and medium/normal crust. Cranberries and almonds can be added 5 minutes before the end of the last kneading. Do not use the delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, ½ to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. Remove bread when cycle is finished; cool. See our Bread Machine section for more helpful tips and information.
Mixer Methods
  1. Using ingredient amounts listed for medium loaf, combine yeast, 1 cup flour, and other dry ingredients, except whole wheat flour, cranberries, and almonds. Combine liquids, except eggs, and heat to 120º to 130ºF.

  2. Hand-Held Mixer Method: Combine dry mixture and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. Add eggs; beat 1 minute. By hand, stir whole wheat flour, cranberries, almonds, and enough remaining bread flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary.

  3. Stand Mixer Method: Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add eggs; beat 1 minute. Gradually add whole wheat flour, cranberries, almonds, and remaining bread flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic.

  4. Food Processor Method: Have all ingredients at room temperature. Put dry mixture in processing bowl with steel blade. While motor is running, add eggs and liquid ingredients. Process until mixed. Continue processing, adding whole wheat flour and remaining bread flour until dough forms a ball. Add cranberries and almonds; pulse just until mixed.
Rising, Shaping and Baking
  1. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14- x 7-inch rectangle. Starting with shorter side, roll up tightly. Pinch edges and ends to seal. Place in greased 9- x 5-inch loaf pan. Cover; let rise until indentation remains after touching. Bake in preheated 375ºF oven 30 to 40 minutes. Remove from pan; cool.

  2. *You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.

  3. This recipe is featured at My Kitchen Addiction.
*One 7 gram ( ¼ oz) package is equal to approximately 2¼ teaspoons. To store opened packages: roll down package and secure with tape or paper clip. Store opened packages in refrigerator or freezer, use within a month of opening. For best results, allow cold yeast to sit at room temperature for ½ hour before using.
Nutrition Information
Serving size: 1 Slice Calories: 210 Total Fat: 7g Saturated fat: 1g Carbohydrates: 32g Sugar: 7g Sodium: 310mg Fiber: 3g Protein: 6g Cholesterol: 35mg

You May Also Like

1 Comment
  1. I highly recommend this bread. It was light, fluffy and wonderful flavor. My cranberries and nuts are added only 1- 2 minutes before kneading is completed. 2 tbsp butter and 2 Tbsp oil was used instead of the 4 tbsp/1/4 cup in the large loaf size. The amount of cranberries was just right.

Leave a Reply to Dolores Cancel reply

Rate this recipe: