Cranberry Pecan Bread Recipe -
Cranberry Pecan Bread Recipe
  • READY IN ABOUT 8 hrs

Cranberry Pecan Bread

Recipe by  

"Dried cranberries and pecans are added to a basic bread fermented with a sourdough starter. We love to make French toast with it."

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Ingredients Edit and Save

Original recipe makes 1 loaf Change Servings
  • PREP

    30 mins
  • COOK

    1 hr 15 mins

    7 hrs 45 mins


  1. Preheat an oven to 275 degrees F (135 degrees C). Spread the pecans onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully as they bake, because they burn quickly. Once toasted, set the nuts aside to cool.
  2. Cover the cranberries with hot water, and allow to soak while you are making the dough.
  3. Mix the all-purpose flour and bread flour with the water in the bowl of a stand mixer or a mixing bowl, and combine to make a rough dough. Cover the bowl with plastic wrap, and allow to rest for 30 minutes.
  4. Mix in the sourdough starter and salt, and knead until the dough is smooth and elastic, 3 to 5 minutes if using the stand mixer, or 9 to 11 minutes by hand.
  5. Drain the cranberries and knead them into the dough, along with the pecans. Knead another 1 or 2 more minutes, to fully incorporate them into the dough. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, 4 to 6 hours.
  6. Do not punch down dough. Scrape the risen dough onto a lightly floured work surface, and form into a round loaf. Let rest for 10 minutes. Shape the dough into a round or oblong loaf, place the loaf on a sheet of parchment paper, lightly dust with flour, and let rise until it nearly doubles in size, 1 to 2 more hours.
  7. Preheat oven to 400 degrees F (200 degrees C). If using a baking or pizza stone, let it heat in the oven at least 45 minutes before baking.
  8. Brush the top of the loaf with water, and make shallow cuts in the loaf with a sharp knife. Place the loaf and parchment paper into the oven, on top of a baking sheet or stone, and bake until brown and the loaf sounds hollow when tapped, 30 to 35 minutes. Remove the loaf to a cooling rack, brush with melted butter, and let cool for at least 1 hour before slicing.
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  • Cook's Notes:
  • *Eight to twelve hours before baking, refresh your starter by adding more water and flour, to make it bubbly and lively.
  • *I use a stiff dough levain, but any sourdough starter will work. If your starter is very liquidy, reduce the amount of water by 1/4 cup.

Reviews More Reviews

Nov 06, 2009

I followed the recipe exactly. This bread makes wonderful toast. I looked twice at the recipe with no sugar, eggs, or oil ( with the exception for the pan and the top after baking). I am going to try it with blueberries and other dried fruits.

Jul 01, 2010

Good bread I personally did a brown sugar toasted pecan's and used chopped walnuts as well. Then finished it off with a slight brown sugar glaze on the top.

Apr 29, 2010

Awesome flavor, easy, and very forgiving process. I accidentally mixed in the starter to begin with, and I had to let it rise overnight in the fridge, but it turned out fantastic. Next time I think I'll try it with whole wheat instead of AP flour for extra hearty flavor and texture.

Nov 30, 2009

It had good flavor, but I think I should have let it raise longer the second time, or maybe shape it different. My bread did turn purple.

Jan 09, 2012

Incredible chew, texture and flavor! It's an easy process and I Loved it! Thanks Janice!

Jan 21, 2015

Every thing about this bread was awesome except the time it takes to rise(reason for just 4 stars). I like the taste of the pecans through out the bread but, the pecans were far more noticeable in the top crust, yum. The texture was about half way between a bagel & sandwich bread. The cranberries & pecans incorperated through out the dough & I was nervous that they wouldn't. I did opt for a loaf pan cause I needed to store in fridge overnight before baking. I allowed for extra rising time & baked the same way. I did use a 9 5/8" x 5 1/2" x 2 3/4" pan cause the smaller common loaf pan wouldn't have been large enough.


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  • Calories
  • 219 kcal
  • 11%
  • Carbohydrates
  • 35.8 g
  • 12%
  • Cholesterol
  • 3 mg
  • < 1%
  • Fat
  • 6.4 g
  • 10%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 5.3 g
  • 11%
  • Sodium
  • 302 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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