Tired of the same old white or wheat sandwich bread? Homemade Cranberry Pecan bread is the perfect alternative to put an extra kick in your sandwich. This recipe for Cranberry Pecan bread is not a dessert bread but the ideal choice for a chicken salad or turkey sandwich. A great combination of nut and berries that is not too sweet. It will not disappoint.
Once I nailed down a basic sandwich bread recipe, I decided I wanted to “spread my wings”. It is quite easy to do once you understand the basics regarding types of yeast and flour, how much yeast and flour, what combination, etc. One of the most important things I learned is what the dough feels like when it is…… just right. The dough has to have the right consistency or else you might as well toss it. Homemade Cranberry Pecan is the first specialty bread that I attempted on my own.
Creation
Cranberry and Pecan are flavors I enjoy, and they compliment each other nicely. Pecans are also a nut I have in abundance. My father has a pecan orchard that always produces a bounty of pecans. Although I am not a huge nut fan, I have acquired a taste for pecans. The worst part, hands down, is cracking the pecans. Let’s face it, it’s a nightmare.
I am a huge sour berry fan. Dried cranberries is a perfect fit for my taste buds. This flavor couples well with the pecans to brighten the flavor of the Homemade Cranberry Pecan bread. Cranberry and pecan are paired in other great recipes, especially around Thanksgiving which is when I first got the inspiration to began experimenting with this particular bread recipe.
When I am baking bread, I need a good loaf pan made for bread. I like the bread pans to be thinner and deeper in order to get a nice tall rise and a bit of a dome.
 Fat Daddio’s Bread Pans – $7.79 These anodized bread pans ensure even heating and fast cooling for perfectly baked loaves every time. Available in four sizes. |
Serving
Thanksgiving being one of my inspirations for creating Cranberry Pecan bread, my mother and I tried this bread with Thanksgiving leftovers. It is no “Moist Maker” (to all my Friends fans) but it was pretty amazing. Toasted or warmed, we included turkey, dressing, cranberry sauce, and a touch of gravy. By far, my favorite way to eat this bread.
There are other great ways of serving Homemade Cranberry Pecan Bread. We really enjoy this bread with a fresh Chicken Salad, great idea for picnic season. Turkey is also a great protein that pairs very well. If you are just looking for a snack, try a soft cheese and a glass of wine.
This bread is so versatile that you can’t go wrong. Easy to make and packed full of flavor. Check out the recipe below. But hey, if you don’t want to mess with making bread and you live local, I bake it fresh and bring it to the Farmer’s Market. Enjoy!
Love baking or eating bread? Check out my Blueberry Bread or Homemade Honey Whole Wheat Bread.
Homemade Cranberry Pecan Bread
Ingredients
- 1 packet active dry yeast
- 2 1/4 cup warm water
- 2 tbsp salt
- 1/4 cup sugar
- tbsp olive oil
- 2 cups whole wheat flour
- 1 cup buckwheat flour
- 3 cups all purpose flour
- 1/4 cup cranberries dried
- 1/4 cup pecans chopped
- 2 tbsp butter for brushing
- 1 pinch sea salt
Instructions
- Pour yeast in mixing bowl. Pour warm water over yeast and add a pinch of sugar. Stir together. Let sit for 10 minutes or until foamy.
- Add salt, sugar, and oil to yeast mixture. Slowly mix together.
- Add whole wheat and buckwheat flour. Mix thoroughly. You may use a fork or dough hook on a stand mixer. Add 1 cup of all purpose flour, Mix thoroughly.
- Add another cup of all purpose flour. Mix until the flour disappears and you have a sticky ball. Sprinkle flour on a flat surface. Place sticky ball of dough on floured surface. Continue to add the last cup of flour a tablespoon at a time while kneading. (You may not use the whole cup.)
- Continue kneading and adding the last cup until you have a soft, pliable ball. Approximately 10 minutes. Place your finger on the top of the ball and push in gently. If the dough bounces back, it is ready.
- Spray large bowl with non-stick cooking spray. Place the dough in the bowl and roll gently in oil to coat. Cover and set in warm place.
- Let dough rise for 1 hour or until doubled in size. Gently place dough on lightly floured surface and knead an additional 5 minutes forming another ball. Cut dough in equal halves.
- Flatten and stretch each half of dough into a rectangle, approximately 8×4. It will be about 1/4 inch thick. Sprinkle 1/8 cup of cranberries and 1/8 cup of pecans on each rectangle. Roll up dough in ball and knead 2 or 3 more minutes until cranberries and pecans are incorporated into the dough almost disappearing. Flatten again into the rectangle.
- Beginning on the long side, roll tightly and pinch seams together. Spray loaf pans with non-stick spray and place dough seam side down. Let rise an additional hour or until the dough rises approximately an inch over the top of the loaf pan.
- Preheat oven to 375 degrees. Bake for 30 minutes. Melt 2 tbsps. of butter and brush the tops of the loaves. Sprinkle lightly with sea salt. Bake an additional 5 minutes. Remove bread and tap bread. If bread sounds hollow, it’s done.
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