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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

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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