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
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Original Recipe Source (and with thanks to Kate Uhl Dean) at: https://www.ihearteating.com/no-knead-cranberry-nut-bread/
↓↓ PRINTABLE RECIPE BELOW ↓↓
Cranberry Pecan Bread is a delicious, no-knead, large bread loaf filled with plump, dried cranberries and chopped pecans. It's wonderful!
- 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)
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.
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.
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.
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).
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!
NOTE: No Instant yeast? Use same amount of Active Yeast.
Here’s one more to pin on your Pinterest boards!