Cranberry Sunflower Bread

Cranberry Sunflower Bread


"Delicious light brown bread loaded with fresh, natural ingredients. You can serve this bread to your vegetarian or naturalist friends with no guilt at all! Great toasted for breakfast, with a luncheon salad, or just to snack!"
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2 h 10 m servings 160 cals
Serving size has been adjusted!

Original recipe yields 30 servings



  • Calories:
  • 160 kcal
  • 8%
  • Fat:
  • 3.3 g
  • 5%
  • Carbs:
  • 28.5g
  • 9%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 162 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. In a small bowl, soak cranberries in hot water. In a separate bowl, dissolve the yeast, honey and molasses in 1 cup warm water. Let stand until creamy, about ten minutes. Drain and chop the cranberries, reserving the liquid; set aside.
  2. In a large bowl, combine the reserved water, oats, eggs, salt , shortening and 2 cups of flour. Mix until well blended. Then stir in the yeast mixture. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has started to pull together, add the cranberries and the sunflower seeds.
  3. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 45 minutes.
  4. Grease two 9x5 inch loaf pans. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the prepared pans. (The dough can also be formed into longer loaves and placed on lightly greased baking sheets.) Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 450 degrees F (230 degrees C).
  5. Bake for 10 minutes in the preheated oven, then decrease heat to 325 degrees F (165 degrees C) and continue to bake for another 30 minutes. Turn out of pans a few minutes after removing from oven. You can brush all sides with a little butter or margarine, if desired. Don't cut this bread too quickly, it tastes best slightly warm or at room temperature.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.



I thought this was a pretty tasty, moist bread, but is was sort of bland. If I make this again, I will definitely double, or possibly triple, the cranberries. I would probably also use a slig...

This was really good, but you have to make sure that you really let it rise - everytime I make this, it takes a lot longer to rise than the recipe says. I've also made it, replacing the sunflowe...

This recipe is good. The flavor and texture of the bread is really light and soft. I halved the recipe and prepared it in my breadmaker and it rose way too high. I had to cut a piece off of t...

This bread has a very nice texture and couple be easily adapted for many dried fruit/nuts combinations such as raisin/walnut, apricot/pecan, date/walnut, pine nut/golden raisin, cherry/pecan etc...