Cranberry Pecan Bread is a delicious, no-knead, large bread loaf filled with plump, dried cranberries and chopped pecans. It’s wonderful!

To me, there’s almost nothing better than a steaming hot loaf of homemade bread, right out of the oven! YUM! I’ve made many loaves and varieties of homemade bread over the years, and truly love them all.

Today I want to share a recipe for no-knead bread I found online a while back. This artisan loaf is filled with dried cranberries and pecans, and is wonderful!

This dough does take time to develop, so I usually make up the dough the night BEFORE I want to bake it, so it has plenty of time to rise and develop a sourdough-type flavor. Here’s how to make a large loaf of cranberry pecan bread.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Dough

Place all purpose flour, salt, instant yeast and water in a large mixing bowl. NOTE: If you don’t have Instant Yeast, you can use the same amount of Active Yeast.

I try to “bury” the salt in the mound of flour so it doesn’t come in direct contact with the yeast. Stir this mixture well, until it becomes a “shaggy” mound of dough.

Add dried cranberries and chopped pecans, then stir well, until they are fully distributed throughout the dough.

Let the Dough Rise

Cover the bowl with plastic wrap or dish towels and let the dough rest in a warm place at room temperature for 8-12 hours (I do 12 hours typically). Make sure the area is draft-free, for best results.

The dough should have doubled in size after rising, and have air bubbles on the surface.

Shape The Risen Dough

Lay a large piece of parchment paper onto a large baking sheet. The paper should be larger than the loaf on all sides. Lightly dust the paper with flour, then turn the dough out onto the flour-dusted paper.

Gently shape the dough into a large round loaf, dusting lightly with extra flour, if necessary, to prevent sticking. Cover the dough very loosely with plastic wrap while you preheat the baking pan and oven.

Time To Bake!

Place a Dutch oven (with an oven-safe lid and side handles) in the oven. Set the heat to 450°F. Once the oven reaches the temperature, keep the Dutch oven in there for 30 more minutes. You want it to be really hot.

Carefully pick up the parchment paper and bread loaf and place it into the very hot pan. Make sure ALL the parchment paper is INSIDE the pan. Put the pan lid on again, and bake at 450°F. for 30 minutes (covered).

After 30 minutes, remove the lid from the Dutch oven and continue baking the cranberry pecan bread for 5 more minutes (uncovered). This final step helps the bread to brown a bit more.

When done, remove the pan from the oven. Carefully lift the parchment paper and loaf out of the pan and onto a wire rack to cool. Use a pastry brush to dust off any excess flour remaining on the nooks and crannies of the loaf.

Slice And Serve The Cranberry Pecan Bread

The cranberry pecan bread slices best when it’s had plenty of time to cool. Once it is cool enough, cut the loaf into thin slices, serve and enjoy! It’s filled with lots of plump cranberries and pecans and tastes amazing.

Spread soft butter on the slices and serve warm OR toast leftover bread in a toaster, and serve with butter. We usually have to cut the long slices in half to fit them in our toaster.

This cranberry pecan bread is delicious, has wonderful flavor, and I’m certain you will LOVE it!

I hope you have the chance to make this fantastic cranberry pecan bread, and trust you will enjoy it as much as we do!

Thank you for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you… and have a wonderful day.

Looking For More YEAST BREAD Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have many wonderful yeast bread recipes, including:

• Baked Brown Bread
• Miracle Bread
• Butter-Topped Homemade White Bread
• Oatmeal Honey Bread
• No-Knead Mini Loaves

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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Original Recipe Source (and with thanks to Kate Uhl Dean) at:  https://www.ihearteating.com/no-knead-cranberry-nut-bread/

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Cranberry Pecan Bread

Prep Time

10 mins

Cook Time

35 mins

Rising time/ Dutch Oven preheat (inactive)

8 hrs 30 mins

Total Time

9 hrs 15 mins

 

Cranberry Pecan Bread is a delicious, no-knead, large bread loaf filled with plump, dried cranberries and chopped pecans. It's wonderful!

Category: Bread, Side Dish

Cuisine: All Cuisines

Keyword: cranberry pecan bread

Servings: 16

Calories Per Serving: 183 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 4⅓ cups all purpose flour + more for dusting
• 1½ teaspoons salt
• ½ teaspoon instant yeast
• 2 cups lukewarm water (about 80℉)
• 1 cup dried cranberries
• ¾ cup chopped pecans (or walnuts)

Instructions

1. Place flour, salt, instant yeast and water in large mixing bowl. NOTE: Stir well, until it is a "shaggy" mound of dough. Add cranberries and pecans; stir well, until they're distributed throughout dough.

2. Cover bowl with plastic wrap; let dough rest in a warm place (free from drafts) at room temp. for 8-12 hours (I do 12). Dough should double in size.

3. Lay a large piece of parchment paper on a large baking sheet. Paper should be larger than the loaf on all sides. Lightly dust with flour, then turn the dough out onto the paper. Gently shape dough into a round loaf, dusting lightly with extra flour, if necessary, to prevent sticking. Cover dough loosely with plastic wrap.

4. Place a Dutch oven (with oven-safe lid/ handles) in the oven. Set heat to 450°F. Once oven reaches temp, keep Dutch oven in there 30 more minutes. Carefully pick up parchment paper and loaf and place it into the very hot pan. Make sure ALL parchment paper is INSIDE the pan. Cover pan; bake at 450°F. for 30 minutes. After 30 minutes, remove lid; continue baking 5 more minutes (uncovered).

5. Remove pan from oven. Carefully lift paper and loaf out of the pan and onto a wire rack to cool. Use a pastry brush to dust off excess flour remaining on loaf. Cranberry pecan bread slices best when it's had some time to cool. Once cool, cut loaf into thin slices, serve and enjoy!

Recipe Notes

NOTE: No Instant yeast? Use same amount of Active Yeast.

Nutrition Facts

Cranberry Pecan Bread

Amount Per Serving (1 (1/16th of total))

Calories 183 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 0.4g3%

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Sodium 221mg10%

Potassium 65mg2%

Carbohydrates 33g11%

Fiber 2g8%

Sugar 6g7%

Protein 4g8%

Vitamin A 3IU0%

Vitamin C 0.1mg0%

Calcium 10mg1%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Pineapple Walnut Bread is a delicious quick bread that is easy to make! It’s not too sweet, and is perfect to serve with hot tea or coffee!

I love to make loaves of bread, whether it is a savory bread or a sweet bread! There are so many varieties out there! Today I want to share a recipe for a sweet loaf of bread, called Pineapple Walnut Bread.

I found the recipe in one of my old cookbooks, and I finally got around to photographing the steps for making it, and sharing it here with you today.

The bread has canned pineapple tidbits in it, but honestly, it’s not too “pineapple-y” (if that’s even a word – ha ha!). It’s not an overly sweet bread either, which makes it wonderful to nibble on with a hot cup of tea or coffee for breakfast or snack time.

Here’s a step by step guide to make this simple loaf of pineapple walnut bread.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Batter For the Bread

Place a stick of soft butter and granulated sugar in a large mixing bowl, or in the bowl of a stand mixer. Using an electric mixer, beat these two ingredients together on high speed until creamy.

Add two eggs, one at a time, beating the mixture very well after each addition. Set the bowl aside while you mix the “dry” ingredients.

Sift all purpose flour, baking powder and a pinch of salt into a separate bowl. These are the “dry” ingredients.

Add HALF of the dry ingredients, along with HALF cup of well-drained canned pineapple tidbits to the butter/sugar batter. Beat well using the electric mixer until they’ve been incorporated into the batter.

Now add the remaining HALF of the “dry” ingredients and the remaining HALF of the pineapple tidbits to the batter. Beat them, until they are also incorporated into the batter.

Final Steps

STIR chopped walnuts into the batter until they are well-combined and distributed throughout the batter.

Evenly distribute the bread batter into a generously greased and floured 9″ x 5″ loaf pan. If desired (optional), sprinkle the top of the loaf with additional chopped walnuts. Now the loaf of Pineapple Walnut Bread is ready to bake!

Bake The Pineapple Walnut Bread

Bake the bread in a preheated 350°F. oven for 45-55 minutes. Oven temps can vary quite a bit, so I recommend testing the bread for doneness at the 45 minute mark.

Insert a toothpick down into the top/center of the pineapple walnut bread. If it comes out free of batter, the bread is done. The surface of the loaf should be beautifully golden brown, as well.

Now What?

When it’s done, transfer the loaf pan to a wire rack, and let the bread cool for about 5 minutes (IN THE PAN) before removing it. Run a butter knife all around the edges, and slightly lift the edges.

Place a large plate or platter face down on top of the pan. Holding both pans tightly together, invert the loaf pan (turn it upside down) onto the plate. The loaf should release easily onto the plate. Turn the bread right side up, and place it on a wire rack, to finish cooling.

Enjoy A Slice Of Pineapple Walnut Bread

Slice the bread after it has cooled sufficiently, because it will cut easier. The loaf should yield 9 slices, each about 1″ wide. Serve the bread as is, or warm with a bit of softened butter spread on top, and enjoy it!

I hope you have the chance to make a loaf of Pineapple Walnut Bread, and trust you’ll enjoy it! It is really delicious, especially when served with a cup of hot tea or coffee on the side. YUM!

Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you… and have a wonderful day!

Looking For More BREAD Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious,  “sweet” bread loaf recipes to choose from, including:

• Date Nut Bread
• Blueberry Banana Bread
• Chocolate Chip Orange Bread
• Pear Pecan Bread
• Cranberry Orange Bread

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Recipe adapted from: “New Red Lion Inn Cookbook”, page 61, by Suzi Forbes Chase, published in 1992 by Berkshire House Publishers

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Pineapple Walnut Bread

Prep Time

10 mins

Cook Time

45 mins

Total Time

55 mins

 

Pineapple Walnut Bread is a delicious quick bread that is easy to make! It's not too sweet, and is perfect to serve with hot tea or coffee!

Category: Bread/Breakfast, Snack

Cuisine: All Cuisines

Keyword: pineapple walnut bread

Servings: 9 (1" slices)

Calories Per Serving: 352 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• ½ cup butter (1 stick) room temperature
• 1 cup granulated sugar
• 2 large eggs
• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1 pinch salt
• 1 cup canned pineapple tidbits, drained well can substitute crushed pineapple
• ½ cup chopped walnuts

OPTIONAL: additional chopped walnuts to sprinkle on top of loaf before baking

US Customary - Metric

Instructions

1. Preheat oven to 350℉. Grease and flour bottom and sides of a 9x5" loaf pan.

2. In a large bowl, beat butter and sugar using an electric mixer until creamy. Add eggs, one at a time, beating well after each addition. Set the bowl aside.

3. In a separate bowl, sift flour, baking powder and salt ("dry" ingredients). Add HALF of the dry ingredients, along with HALF of the pineapple tidbits to the butter/sugar batter. Beat well with mixer until incorporated. Now add remaining HALF of "dry" ingredients and remaining HALF of pineapple tidbits. Beat until fully incorporated in the batter. Add chopped walnuts- STIR them into the batter.

4. Evenly distribute batter into prepared loaf pan. If desired (optional), sprinkle the top of the loaf with additional chopped walnuts.

5. Bake at 350°F. for 45-55 minutes. Test for doneness at the 45 minute mark. Insert a toothpick into the top/center of the bread. If it comes out batter-free, bread is done. Bread should be golden brown, as well. Transfer pan to wire rack.

6. Let bread cool 5 minutes (IN THE PAN) before removing. Run a butter knife around pan edges. Place a large plate face down on top of the pan. Holding both pans tightly together, invert the loaf pan (turn it upside down) onto the plate. Loaf should release easily onto the plate. Turn bread right side up on a wire rack, to finish cooling. Once cooled, slice and serve. Enjoy!

Nutrition Facts

Pineapple Walnut Bread

Amount Per Serving (1 slice (1/9 of total))

Calories 352 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 7g44%

Trans Fat 0.4g

Polyunsaturated Fat 4g

Monounsaturated Fat 4g

Cholesterol 68mg23%

Sodium 103mg4%

Potassium 155mg4%

Carbohydrates 49g16%

Fiber 2g8%

Sugar 26g29%

Protein 5g10%

Vitamin A 390IU8%

Vitamin C 3mg4%

Calcium 43mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Make a loaf of Date Nut Bread (using pecans or walnuts) to enjoy for breakfast or a snack! It’s easy to make, and tastes delicious!

Today I want to share a recipe for date nut loaf bread that I received as part of a treasured gift from a dear friend of over 50 years. Here’s the quick backstory.

Our friend Jon’s wife Debi very unexpectedly passed away two years ago, and we were deeply saddened. The cookbook I got this recipe from was a favorite of hers, because it featured the recipes and artwork of renowned author and illustrator Tasha Tudor.

We love corgis so much (our corgi Cooper passed away a year ago very unexpectedly), and Tasha Tudor was wildly famous for her artwork featuring these adorable little dogs. Our friend Debi knew how much we LOVE corgis and always enjoyed our little Cooper whenever she was at our house.

When Debi passed away, Jon gave me her beautiful cookbook and said Debbie would want me to have it, so it is very special to me. That is how I discovered this delicious recipe for date nut bread. I share it today in her memory and in honor of our lifelong friends Jon and Debi. Here’s how to make it.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Batter

Place chopped dates and granulated sugar in a large bowl. Pour boiling water over them and stir until the sugar has completely dissolved.

Let this date/sugar/water mixture sit until it has cooled (about 6-7 minutes). Don’t skip this step, because the boiling water softens and reconstitutes (or plumps up) the dried dates.

Once the date mixture has cooled, add the remaining ingredients (butter, egg, baking soda, flour, salt and chopped nuts) to the bowl.

Stir well until they’re fully combined. The batter will be fairly thick in texture, and is now ready to be turned into a delicious loaf of date nut bread!

Bake The Date Nut Bread

Generously grease (or spray) the bottom and sides of a 8½” x 4½” loaf pan. Pour the batter into the pan and spread it out evenly.

Bake at 350°F. for 45-50 minutes (check it at 45 minutes). Test for doneness by inserting a toothpick down into the top of the loaf. If the toothpick comes out free of batter, the bread is done.*Making small mini loaves? They should be done around the 35-40 minute mark.

When done, the date nut bread should be browned on top, as well. Remove the pan from the oven and place it on a wire rack to cool for about 10 minutes before removing the bread from the pan.

Time To Enjoy A Slice Of This Delicious Bread

Run a butter knife around the edges of the loaf, and then invert the pan (turn it upside down) to release the loaf from the pan. Place the bread on a wire rack to continue cooling.

Once the loaf has cooled (enough to be only slightly warm), slice and serve it! We typically get 10 slices out of a large loaf of date nut bread.

Serve the bread as is, or add a little bit of softened butter to a slice of the warm bread. YUM! The sweetness from the dates and the pecans (or walnuts) combine to make this a great tasting treat for breakfast or an afternoon snack. 

I hope you have the opportunity to try this recipe for date nut bread, and trust you’ll enjoy it as much as we do. This bread freezes well, so maybe make a second loaf for another time. I don’t think you’ll regret it, because it is so good!

Thank you so much for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you… and have a GREAT day!

Looking For More SWEET BREAD Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of sweet, delicious bread recipes to check out, including:

• Cranberry Orange Bread
• Blueberry Banana Bread
• Pumpkin Bread
• Lemon Coconut Loaf
• Apple Cinnamon Bread

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

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Recipe adapted from: “The Tasha Tudor Cookbook”, page 35, published in 1993 by Little, Brown and Company

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Date Nut Bread

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

 

Make a loaf of Date Nut Bread (using pecans or walnuts) to enjoy for breakfast or a snack! It's easy to make, and tastes delicious!

Category: Bread/Breakfast, Snack

Cuisine: All Cuisines

Keyword: date nut bread

Servings: 10 slices

Calories Per Serving: 245 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 cup chopped dried dates
• ¾ cup boiling water
• ½ cup granulated sugar
• 1¾ cup all purpose flour
• ¼ cup butter (softened) = ½ stick
• ½ cup chopped pecans *or walnuts
• 1 large egg beaten
• 1 teaspoon baking soda
• ½ teaspoon salt

US Customary - Metric

Instructions

1. Preheat oven to 350℉. Grease or spray bottom and sides of a 8½" x 4½" loaf pan.

2. Place dates and sugar in a large bowl. Pour boiling water over them; stir until sugar has dissolved. Let mixture sit until it has cooled (6-7 minutes). Don't skip this step, because the boiling water softens/reconstitutes the dried dates.

3. Add all remaining ingredients into the bowl. Stir well until fully combined. Spread batter evenly in the prepared loaf pan.

4. Bake at 350°F. for 45-50 minutes (check it at 45 minutes). Test for doneness by inserting a toothpick deep into the top of the loaf. If the toothpick comes out free of batter, it's done. Transfer pan to a wire rack to cool for 10 minutes before removing bread from pan. NOTE: If making small mini loaves , they should be done around the 35-40 minute mark.

5. After 10 minutes, run a butter knife around the edges of the loaf, and then invert pan upside down to release the bread. Cool bread on a wire rack before slicing and serving.

Nutrition Facts

Date Nut Bread

Amount Per Serving (1 slice (1/10 of total))

Calories 245 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 3g19%

Trans Fat 0.2g

Polyunsaturated Fat 2g

Monounsaturated Fat 4g

Cholesterol 31mg10%

Sodium 271mg12%

Potassium 151mg4%

Carbohydrates 38g13%

Fiber 2g8%

Sugar 20g22%

Protein 4g8%

Vitamin A 173IU3%

Vitamin C 0.1mg0%

Calcium 18mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Pull out your bread machine and make a delicious loaf of Oatmeal Molasses Bread! It’s easy to make this flavorful, 1½ lb. loaf of bread!

If you are fortunate enough to have a bread machine, then you will LOVE this recipe for Oatmeal Molasses Bread! I don’t know about you, but I make a lot of bread by hand and sometimes forget I have a bread machine in the cupboard.

About 20 years ago I found this bread machine recipe in one of my old cooking magazines. Recently I dug my trusty bread machine out of an “out of the way” cupboard and made this large loaf of bread for our family.

It rose higher than any other recipe I’ve made in the machine, and the taste of the finished loaf is outstanding! The addition of molasses gives it such a beautiful brown color, and adds such a depth of flavor!

If you have a bread machine, I highly recommend trying this simple, yet wonderful recipe! It only takes about 5 minutes of active prep time! Here’s how to make oatmeal molasses bread.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Add Ingredients To Bread Machine Pan In Order

When using a bread machine it is important to add the ingredients to the machine’s bread pan in the right order, for best results! So here is the order to add the 7 ingredients to the inner loaf pan.

First add warm water (between 110°-115°F.), then add vegetable oil, molasses, salt, flour, and oats. Make a small well in the middle of the oats, then add the active dry yeast on top.

Baking The Bread

On the control panel of your machine, select a “White Bread” setting, then select the loaf size as a “Large (1½ lb.) loaf”.  Set the crust color as “Medium”, if that selection is available.

Start the bread machine, and then let it do all the work of kneading and baking for you. I actually forgot how ridiculously easy it is to make a loaf of bread in the machine!

Hot And Fresh From The Bread Machine

In our bread machine, the baking time for this size loaf (1½ lb.) is approximately 3 hours, 15 minutes. It was so fun to see how tall this loaf rose in the pan (almost touching the lid!).

As it baked, the smell permeated our kitchen, which made us incredibly hungry and ready for the finished bread. It was heavenly! I let the bread cool for at least 10 minutes before removing it from the pan to cool on a wire rack.

Slice The Cooled Bread

It’s important to have patience before trying to slice the hot bread. Really hot bread doesn’t slice very well, because it is so soft and FRESH, so the slices can be crushed easily!

I totally suggest letting the loaf cool for awhile once out of the pan before ever attempting to slice it. Once it has cooled, use a serrated knife to cut the loaf into 8 slices. 

The caloric calculation for this recipe was made for 8 total slices of bread. Truthfully, it’s such a large loaf, we usually cut each slice in half for each serving, which makes 16 half-slice servings.

Enjoy A Slice Of Oatmeal Molasses Bread

We spread softened butter on each warm slice of oatmeal molasses bread, and it makes it perfect! The bread is dense and really flavorful, thanks in part to the half cup of molasses in this recipe! YUM!

I hope you have the opportunity to try this bread, and trust you’ll enjoy it as much as we do. It is a wonderful side dish for soups, salads and meats. This bread also tastes wonderful toasted or broiled and served with butter and jam for a quick breakfast.

Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, have a GREAT day, and may God bless you.

Looking For More HOMEMADE BREAD Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have many wonderful bread recipes (savory and sweet) you might enjoy, including:

• Miracle Bread
• Butter Topped Homemade White Bread
• Irish Soda Bread
• Honey Oat Bread
• Dilly Bread

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe adapted from Ruth Andrewson, via: “Taste of Home” magazine, Feb./Mar. 1994 edition, page 23, published by Reiman Publications

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Oatmeal Molasses Bread

Prep Time

5 mins

Cook Time

3 hrs 15 mins

Total Time

3 hrs 20 mins

 

Pull out your bread machine and make a delicious loaf of Oatmeal Molasses Bread! It's easy to make this flavorful, 1½ lb. loaf of bread!

Category: Bread, Side Dish

Cuisine: All Cuisines

Keyword: oatmeal molasses bread

Servings: 8 thick slices

Calories Per Serving: 287 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1¼ cups warm water (110-115℉.)
• 1 Tablespoon vegetable oil
• ½ cup molasses
• 1 teaspoon salt
• 3 cups all purpose flour
• 1 cup quick cooking oats *SEE NOTES
• 2¼ teaspoons active dry yeast

US Customary - Metric

Instructions

1. IMPORTANT: Add ingredients to the machine's bread pan in the order listed for optimal results.

2. First add warm water (between 110°-115°F.), then add (in this order) vegetable oil, molasses, salt, flour, and oats. Make a small "well" in the middle of the oats, then add active dry yeast to the "well".

3. On the control panel, select a "White Bread" setting, then select the loaf size as a "Large (1½ lb.) loaf".  Set the crust color as "Medium", if that selection is available. Start the bread machine, and let it do all the work of kneading and baking for you.

4. The bread will take about 3 hours, 15 minutes from start to finish. Of course, machines vary greatly, so your time will depend on the bread machine you use.

5. When done, remove the bread pan from the machine. Let bread cool at least 10 minutes before removing loaf from the pan. Let the bread cool on a wire rack until cool enough to slice well. Enjoy!

Recipe Notes

NOTES: Old fashioned oats may be substituted for the quick cooking oats called for in the recipe. Pulse them several times in a food processor to break down the oat flakes into slightly smaller pieces.

Nutrition Facts

Oatmeal Molasses Bread

Amount Per Serving (1 slice (1/8 of total))

Calories 287 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 0.5g3%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Sodium 302mg13%

Potassium 402mg11%

Carbohydrates 59g20%

Fiber 2g8%

Sugar 16g18%

Protein 7g14%

Vitamin C 0.003mg0%

Calcium 57mg6%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Cloverleaf Dinner Rolls are classic “pull apart” yeast rolls shaped like leaves of a clover plant. This delicious recipe makes 2 dozen rolls.

Today I want to share a recipe for cloverleaf dinner rolls I found many years ago in one of my old cooking magazines. They are a classic “pull apart” dinner roll, easily identified by the 3 sections found in each one.

These traditional rolls are called “cloverleaf” because the 3 sections resemble the 3 leaves (or lobes) of a clover plant. Yeast dough is made and shaped into small balls. Muffin tins are filled with three balls each, baked, and the finished butter-topped rolls pull apart easily!

These yeast rolls rise 2 different times, so there is a bit of inactive time involved, but the results are worth it! Cloverleaf dinner rolls are delicious and slightly addicting, especially if you enjoy homemade bread! Here’s how to make them.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Bread Dough

Combine one package of active dry yeast, 3 Tablespoons granulated sugar, and 1¼ cups of warm milk (110°F) in a large mixing bowl or the bowl of a stand mixer.

IMPORTANT: The temperature of the milk is very important! If the milk is too hot, it can “kill off” the yeast (and you really do NOT want that to happen).

Stir until combined, then let it rest 4-5 minutes until the mixture develops bubbles on the surface. This indicates the yeast is alive and well. Once bubbly, mix these 3 ingredients together using an electric mixer.

Add ¼ cup softened butter, 1 egg, and 1 teaspoon of salt to the yeast mixture. Mix well, until they have been fully incorporated.

Add 3 cups of all purpose flour to the bowl and continue beating until the “dough” becomes fairly smooth in texture.

Slowly beat in 1 more cup of flour. You will want this mixture to form into a “soft dough”. If necessary, add the remaining ½ cup of flour to do so.

Knead And Let The Dough Rise

Generously sprinkle additional flour on a work surface. Place the “ball of soft dough” on the flour. Sprinkle with a bit more flour on top, then knead the dough for 6-8 minutes, using the palm of your hand.

Rotate the dough often, and sprinkle with a small amount more flour if necessary, to prevent sticking. Shape the dough into a ball.

TIP: If you have a stand mixer, you can attach the dough hook to knead the bread dough by machine, if desired.

Spray a large bowl with non-stick baking spray. Place the dough ball in the bowl, then turn it over to also grease the top of the dough.

Cover the bowl with plastic wrap, then a dish towel. Set the bowl in a warm place (free of drafts) and let the dough rise until it has doubled in size (about an hour).

Shape The Cloverleaf Rolls

When the dough has doubled in size, use your fist and punch the dough down. Divide the dough in HALF, then divide each half piece of dough into 36 pieces.

You should end up with 72 pieces, as close to the same size as possible. If you have a food scale, it is helpful to weigh the dough pieces.

IMPORTANT: You need two stand sized muffin pans for the entire recipe. If you only have one, keep the second half of the dough wrapped tightly while you bake the first batch (then repeat process).

Roll each piece of dough between your palms to form a ball. Set the dough balls on a piece of parchment paper, wax paper or foil after you form them. Spray muffin cups with baking spray, then place THREE balls into each muffin cup. 

Second Rise

Cover the dough, and let rise again until doubled (approx. 30 minutes). Brush the top of the rolls generously with melted butter and preheat your oven to 375°F.

Bake The Cloverleaf Dinner Rolls

Bake the cloverleaf dinner rolls at 375°F. for 15-18 minutes. When done, they should be golden brown in color and cooked through.

Let the rolls rest for a minute in the pan, then remove them out of the muffin pan onto a wire rack to cool slightly.

Serve the cloverleaf dinner rolls warm, with butter, honey and/or jam. They are a wonderful addition to any main dish!

The rolls easily pull apart into 3 pieces, are light and fluffy on the inside, and are dangerously good! I’m confident you’re going to like them.

I hope you have the opportunity to make cloverleaf dinner rolls, especially if you’ve never made them before. They’re delicious, and I trust you’ll enjoy them as much as our family does.

Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and I hope you have a GREAT day!

Looking For More Recipes For BREAD ROLLS?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some bread roll recipes you may enjoy, including:

• Garlic Butter Herb Rolls
• Buttermilk Cornmeal Biscuits
• Homemade Dinner Rolls
• Easy Cheesy Garlic Crescent Rolls

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Original recipe source: “Taste of Home” magazine, Aug./Sept/ 1998 edition, pages 35-36, by Reiman Publications

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Cloverleaf Dinner Rolls

Prep Time

30 mins

Cook Time

15 mins

Dough Rising Time (total- inactive)

1 hr 30 mins

Total Time

2 hrs 15 mins

 

Cloverleaf Dinner Rolls are classic "pull apart" yeast rolls shaped like leaves of a clover plant. This delicious recipe makes 2 dozen rolls.

Category: Bread

Cuisine: All Cuisines

Keyword: cloverleaf dinner rolls

Servings: 24 rolls

Calories Per Serving: 126 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 2¼ teaspoons active yeast = 1 envelope
• 3 Tablespoons granulated sugar
• 1¼ cups warm milk (110℉.)
• ¼ cup butter (softened) = ½ stick
• 1 large egg
• 1 teaspoon salt
• 4½ cups all purpose flour + extra, if needed to prevent sticking
• 2 Tablespoons melted butter or more (as needed), to brush on rolls

US Customary - Metric

Instructions

1. Place yeast, sugar, and warm milk (110°F) in a large bowl or bowl of a stand mixer. Stir to combine. IMPORTANT: If milk is too hot, it can "kill" the yeast. Stir until combined; let rest 4-5 minutes until bubbles form (indicating yeast is alive).

2. Add soft butter, egg, and salt to yeast mixture. Mix well, until fully incorporated.

3. Add 3 cups flour; continue beating until "dough" is smooth in texture. Slowly beat in 1 more cup of flour. You want to form a "soft dough". Add remaining ½ cup of flour, if necessary.

4. Generously sprinkle additional flour on a work surface. Place "ball of soft dough" on the flour. Lightly sprinkle more flour on top, then knead the dough for 6-8 minutes, using the palm of your hand. Rotate dough often; sprinkle with more flour (if necessary), to prevent sticking. Shape dough into a ball. TIP: If you have a stand mixer, attach dough hook to knead dough by machine, if desired.

5. Grease a large bowl with non-stick baking spray. Add dough; turn it over to grease the top of the dough. Cover bowl with plastic wrap, then a dish towel. Set bowl in a warm place; let dough rise until doubled in size (about 1 hour).

6. Once doubled in size, use your fist to punch down the dough. Divide dough in HALF, then divide each half into 36 equal-sized pieces (72 total). TIP: If you have a food scale, it helps to weigh the pieces. **SEE NOTE SECTION BELOW!

   Roll each piece between palms to form a 1" ball. Set dough balls on parchment paper. Grease muffin cups; place 3 balls in each muffin cup. 

7. Cover muffin pan; let dough rise again until doubled (approx. 30 minutes). After rising, brush tops of rolls generously with melted butter.

8. Bake at 375°F. for 15-18 minutes. When done, rolls should be golden brown in color and cooked through. Let rolls rest for 1 minute, then transfer them out of the pan to a wire rack to cool slightly. Serve warm, and enjoy!

Recipe Notes

IMPORTANT: You need 2 standard muffin pans for this recipe. If you only have 1, keep the second half of the dough wrapped tightly while you shape and bake the first batch.

Nutrition Facts

Cloverleaf Dinner Rolls

Amount Per Serving (1 roll)

Calories 126 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 2g13%

Trans Fat 0.1g

Polyunsaturated Fat 0.2g

Monounsaturated Fat 1g

Cholesterol 16mg5%

Sodium 128mg6%

Potassium 51mg1%

Carbohydrates 20g7%

Fiber 1g4%

Sugar 2g2%

Protein 3g6%

Vitamin A 124IU2%

Vitamin C 0.001mg0%

Calcium 21mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Easy to make Lemon Coconut Loaf is a delicious, full-sized bread loaf full of lemon flavor and shredded coconut, topped with a sweet glaze.

Today I want to share a recipe I found many years ago in an old cooking magazine I subscribed to. The recipe is for a sweet lemon bread loaf and it is super easy to make! If you enjoy fresh lemon flavor and shredded coconut, I’m confident you’ll enjoy this treat!

The bread is flavored with lemon juice and finely grated lemon zest (peel). The sweet lemon glaze on top of the bread adds even more citrus flavor, so it’s a win-win!

I know I’ve said it before but honestly, this is a recipe that is easy to prepare (10 minutes prep), and then into the oven it goes for an hour. That’s it… and it’s really delicious! Here’s how to make a lemon coconut loaf.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Batter

Before mixing the batter, preheat your oven to 350°F. The batter comes together very quickly, so you want your oven to be ready when you’re ready to bake the bread.

Mix softened butter, granulated sugar and fresh lemon juice using an electric mixer until it becomes creamy and smooth. 

Once mixed, add two eggs, ONE AT A TIME, and mix the batter very well after adding each one. The batter should be nice and creamy once combined.

Add The Dry Ingredients

In a separate mixing bowl, whisk together all purpose flour, baking powder and salt until combined. These are your “dry ingredients”.

Now add the dry ingredients (and some milk) to the batter a little at at time, alternating between the flour mixture and the milk. Beat well with the mixer while adding these ingredients to the batter.

Add lemon zest (finely grated peel) and shredded coconut to the batter and STIR them in, until they are fully incorporated.

Time To Bake The Lemon Coconut Loaf

Grease or spray the bottom and sides of an 8″ x 4″ loaf pan. Pour the batter into the pan, and spread it evenly to distribute.

Bake the bread at 350°F. for approximately 60-65 minutes. Oven temperatures can vary quite a bit, so I recommend checking it at 55 minutes. In our oven, this loaf typically takes about 58-60 minutes until finished, but your time may vary slightly.

To check to see if it is done, insert a toothpick into the top/middle of the loaf. If the toothpick comes out free of batter, it should be done. The loaf should also be a beautiful golden brown color on top!

Transfer the loaf pan out of the oven and onto a wire rack to cool (bread still in loaf pan).

Make The Lemon Glaze

While the loaf cools slightly, prepare the lemon glaze by combining powdered sugar and fresh lemon juice in a small bowl until fully combined and lump-free.

After the bread has cooled for 10 minutes, carefully transfer the loaf out of the pan and place it on wax paper or parchment paper.

Use a skewer or toothpick to poke small holes all over the top of the lemon coconut loaf. Use a pastry brush to brush the lemon glaze all across the surface of the bread. The small holes allow some of the glaze to penetrate the loaf, for even more flavor!

Time For A Slice Of Lemon Coconut Bread

Once the glaze on top of the bread has firmed up and the bread is at room temperature, it’s ready to be sliced and then gobbled up.

Cut the bread into 1″ slices. The loaf should yield about 8 slices in total. Serve and enjoy this delicious lemon-flavored bread with a great cup of coffee or tea.

I hope you have the chance to make this lemon coconut loaf, and trust you’ll enjoy it as much as I do! Honestly, it’s really simple to make, and it’s “dangerously convenient” to have around for a quick breakfast or afternoon snack!

Leftover bread can be wrapped well with plastic wrap and stored on the counter for up to 3-4 days. This bread also freezes well, if wrapped well and stored in an airtight freezer bag or container. 

Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More Recipes For SWEET BREAD LOAVES?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few delicious, sweet bread recipes to choose from, including:

• Double Chocolate Zucchini Bread
• Cranberry Orange Bread
• Carrot Cinnamon Nut Bread
• Blueberry Banana Bread

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source: “Taste of Home Quick Cooking” magazine, May/June 1995 edition, page 49, Reiman Publications, Inc.

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Lemon Coconut Loaf

Prep Time

10 mins

Cook Time

1 hr

Total Time

1 hr 10 mins

 

Easy to make Lemon Coconut Loaf is a delicious, full-sized bread loaf full of lemon flavor and shredded coconut, topped with a sweet glaze.

Category: Bread, Bread/Breakfast

Cuisine: American

Keyword: lemon coconut loaf

Servings: 8 slices

Calories Per Serving: 338 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Batter:

• ½ cup butter, softened =1 stick
• 1 cup granulated sugar
• 4½ teaspoons fresh lemon juice **See NOTE below**
• 2 large eggs
• 1½ cups all purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup milk
• ¼ cup shredded coconut
• 1½ teaspoons lemon zest = finely grated lemon peel

For Lemon Glaze:

• ¼ cup powdered sugar
• 2 Tablespoons fresh lemon juice

US Customary - Metric

Instructions

1. Preheat oven to 350°F. Grease or spray bottom/sides of an 8" x 4" loaf pan.

2. Beat butter, sugar and lemon juice (using electric mixer) until creamy and smooth. Add eggs, ONE AT A TIME, mixing batter well after adding each egg.

3. In separate bowl whisk flour, baking powder and salt until combined. Add this mixture and the milk to the wet batter a little at at time, alternating between flour mixture and milk. Beat well while adding. STIR lemon zest and coconut into batter until incorporated. Pour batter in prepared pan; spread evenly to distribute.

4. Bake bread at 350°F. for 60-65 minutes. Oven temperatures can vary, so I recommend checking it at 55 minutes. Loaf should be golden brown. Insert a toothpick into top/middle of the loaf. If toothpick comes out batter-free it should be done. Transfer pan to a wire rack to cool. After bread cools 10 minutes, transfer loaf out of the pan onto wax or parchment paper.

5. Make lemon glaze while loaf cools. In a small bowl, stir powdered sugar and lemon juice until combined and lump-free. Use a skewer or toothpick to poke small holes over the top surface of the loaf. Use a pastry brush to brush all the glaze over top of the bread while it is still hot.

6. Once glaze firms up and bread is room temperature, cut loaf into 1" slices. The loaf should yield 8 slices. Serve, and enjoy!

Recipe Notes

NOTE: **TIP: Finely grate the lemon zest (yellow part of the peel only) BEFORE getting the juice from the lemon.** 
The caloric calculation for the recipe was made using low-fat 1% milk.

 

Nutrition Facts

Lemon Coconut Loaf

Amount Per Serving (1 slice (1/8 of total))

Calories 338 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 9g56%

Trans Fat 0.5g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 78mg26%

Sodium 196mg9%

Potassium 137mg4%

Carbohydrates 49g16%

Fiber 1g4%

Sugar 31g34%

Protein 5g10%

Vitamin A 452IU9%

Vitamin C 3mg4%

Calcium 56mg6%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!