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Cranberry Nut Bread

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)



  • 2 cups bread flour, divided
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 3 tablespoons granulated sugar
  • 1 1/2 teaspoons table salt
  • 2 teaspoons orange zest
  • 2 tablespoons water
  • 1/2 cup milk
  • 3 tablespoons vegetable oil
  • 1 1/2 teaspoons almond extract
  • 2 large eggs (room temperature)
  • 1 cup whole wheat flour
  • 1/2 cup dried cranberries
  • 1/3 cup slivered almonds


  • Combine 1 cup bread flour, yeast, sugar, salt and orange zest in a stand mixer bowl.
  • Add water and milk to saucepan or microwave-safe dish and heat to 120-130°F.
  • Add warm water-milk mixture to flour mixture. Mix with paddle attachment for 4 minutes on medium speed. Add eggs; beat 1 minute.
  • Switch to dough hook attachment. On low speed, gradually add whole wheat flour, cranberries, almonds, and remaining bread flour. Knead on low/med until smooth and elastic, about 5 to 7 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about an hour.
  • Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14×7-inch rectangle. Starting with shorter side, roll up tightly. Pinch edges and ends to seal. Place in greased 9×5-inch loaf pan. Cover; let rise until indentation remains after touching.
  • Preheat oven to 375°F.
  • Bake for 30 to 40 minutes, until internal temperature reaches 190°F. Remove from pan; cool o wire rack.


Get Bread Machine Method here.
Photo by Jen Schall.

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Review & Comments

John Bernatz | Reply

I’m a little confused about the “second knuckle” in step 5. Which is the second would depend on from which direction one counts. If you’re counting from the fingertip, that would make the second knuckle the one in the middle of the finger – a pretty deep poke into the dough. If you count from where the finger joins the hand, then that would be the knuckle just behind the finger tip, and would make a much more shallow indentation. That one makes more sense to me, but if you could clarify, I’d appreciate it. Thanks.

Red Star Yeast | Reply

Hi John – Start counting from the top of your finger as it enters the dough. The 2nd knuckle will be the one closest to your hand.
Happy baking!

Dolores | Reply

5 stars
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.

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