How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Cranberry-Nut Bread?

You need 15 ingredients. The key ingredients include: 2 Tablespoons Butter, 1/2 cups Whole Milk, 1/2 cups Water, 3 Tablespoons Honey, and more.

Is Cranberry-Nut Bread suitable as general?

Yes, Cranberry-Nut Bread falls under the General category and is a great choice for this type of meal.

How do I store leftover Cranberry-Nut Bread?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry-Nut Bread Recipe

Name: Cranberry-Nut Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 Tablespoons Butter; 1/2 cups Whole Milk; 1/2 cups Water; 3 Tablespoons Honey; 1 cup Whole Wheat Flour; 2-1/2 cups All-purpose Flour, Or More As Needed; 1-1/2 teaspoon Salt; 2-1/2 teaspoons Yeast; 1 whole Egg - At Room Temperature, Lightly Beaten; 1/2 cups Fresh Cranberries, Raw, Coarsely Chopped; 1 Tablespoon Brown Sugar; 1 Orange, Washed Well Then Zested; 1/2 cups Walnuts - Coarsely Chopped (or Favorite Nut Of Choice); 2 Tablespoons Butter, Melted; Coarse Sea Salt

1

In a saucepan over medium-low heat, melt the butter with milk, water and honey, until mixture reaches 110 to 120 F. If mixture gets too hot, allow it to cool to within this range.

2

In large bowl combine wheat flour, 1 cup all-purpose flour, salt, and yeast. Add the hot liquid into the bowl and mix thoroughly. Add egg and mix to combine.

3

Transfer sticky dough onto your kneading surface with an additional cup of flour. Knead in flour, adding more as needed. Knead it for 10 to 12 minutes or until smooth. Roll into a ball and place in an oiled or buttered bowl. Cover and let it rise for 1 1/2 hour until doubled.

4

While dough rises mix chopped cranberries with brown sugar and allow berries to macerate as dough rises. When ready to use the cranberries, drain off any liquid and mix in orange zest. Toast nuts in a dry skillet over medium heat for 10 minutes or until they start to smell toasty. Remove skillet from heat and set aside.

5

When dough has doubled, transfer it to a floured board. Roll out dough into a 12 x 24 rectangle. Distribute cranberry mixture and nuts over a 12 x 12 section of the dough. Make sure to distribute it evenly, up to the edges. Fold over and roll it lightly. Cut the log of dough into two pieces. Working with one piece, fold it over again and re-roll into a 12 x 12 rectangle. Roll into a loaf shape, tuck ends under and place on a parchment paper lined baking sheet, seam side down. Repeat with the second piece of dough. Cover and let the loaves rise until doubled 45 to 60 minutes.

6

Preheat oven to 350 F. Brush risen loaves with melted butter. Finish by sprinkling with sea salt. Bake for 45 minutes.

7

I was traveling for work and had this amazing turkey sandwich for lunch one day. Besides the fresh roasted turkey, it was served on a great artisan bread that evoked Thanksgiving flavors. Also included was an orange aioli that I have not yet replicated. This bread is my attempt to make this sandwich at home. I now make several loaves of this the day before Thanksgiving and give it away to dinner guests with leftover turkey.

Cranberry-Nut Bread

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