Stir up a quick yeast bread filled with dried cranberries and toasted chopped pecans.  Cranberry Pecan Yeast Bread is perfect for turkey or chicken salad sandwiches.   Rapid Rise yeast shortens the rising time making this bread quick and easy to bake. Go light on the flour when kneading to ensure your bread stays moist.  Baked at 375 for 25 -45 minutes and your all set to toast or spread with delicious fillings.

How to Make Cranberry Pecan Yeast Bread Recipe

In glass measuring cup microwave water and butter to 120-130 degrees. Use your temperature probe to get the liquid ingredients the right temperature, otherwise your bread will not rise. Yeast is active and rising in measuring cup in photo. This is an example of proofing yeast. The directions for this recipe adds flour, sugar, yeast into a mixing bowl then the heated water and butter is mixed in with the dry ingredients. 

In large bowl, combine 1 cup flour, sugar, dry milk, undissolved yeast and salt. Using active dry yeast for this recipe. If you don’t have a temperature probe you really need to get one for bread making. If you get your water too hot it will kill the yeast, if its not hot enough it will not proof meaning you won’t have a rise in your bread.

Add warm water to flour mixture and with electric mixer dough attachment beat on medium speed 2 minutes. I used a hand dough hook to slightly mix before using the electric mixer.

Gradually add remaining flour , dried cranberries and pecans to make a soft dough. Be light handed with the flour, the dough should be somewhat sticky.

Lightly add flour to your counter ( bench) and knead the dough about 8 -10 minutes.Roll dough into a rectangle, 12 x 6 ( width of bread loaf pan), tightly roll jelly roll style.

If any cranberries remain on the top of the loaf, remove and insert on the bottom of loaf ( they will burn during baking if exposed). Place bread roll seam side down in lightly greased loaf pan.

Cover and let rise until double in size about 45-50 minutes.  Bake in preheated oven at 375 degrees 35-40 minutes or until done. Add aluminum foil  tent over the top of loaf if it begins to over brown. Remove from pan and completely cool before slicing.  Baked bread can be frozen.

Cranberry Pecan Yeast Bread Recipe

Print Recipe

★★★★★

5 from 1 review

Dried cranberries and toasted chopped pecans make this yeast bread loaf great with turkey or chicken salad sandwiches.  Also great to toast , it is a medium textured bread and can be frozen.  Perfect for gift giving.  The recipe has non-fat dry milk in the batter instead of typical buttermilk.

• Author: Liz Bushong
• Prep Time: 15 minutes
• Cook Time: 35-45 minutes
• Total Time: 0 minute
• Yield: 1 loaf 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

1 –1/3 cup water ( 120-130 degrees)

3 tablespoons butter, softened

2 packages Rapid Rise Yeast

2–1/2-3 cups all purpose flour, divided

1/4 cup granulated sugar

3 tablespoons non- fat dry milk

2 teaspoons salt

3/4 up dried cranberries or dried cherries

3/4 cup chopped pecans, toasted

Cook Mode Prevent your screen from going dark

Instructions

1. In glass measuring cup microwave water  and butter to 120-130 degrees.
2. In large bowl, combine 1 cup flour, sugar, dry milk, undissolved yeast and salt.
3. Add warm water to flour mixture and with electric mixer dough hook attachment beat on medium speed 2 minutes.
4. Gradually add remaining flour , dried cranberries and pecans to make a soft dough. Be light handed with the flour, the dough should be somewhat sticky.
5. Lightly add flour to your counter ( bench) and knead the dough about 8 -10 minutes.
6. Roll dough into a rectangle, 12 x 6 ( width of bread loaf pan), tightly roll jelly roll style.
7. If any cranberries remain on the top of the loaf, remove and insert on the bottom of loaf ( they will burn during baking if exposed).
8. Place bread roll seam side down in lightly greased loaf pan.
9. Cover and let rise until double in size about 45-50 minutes.
10. Bake in preheated oven at 375 degrees 35-40 minutes or until done.
11. Add aluminum foil  tent over the top of loaf if it begins to over brown.
12. Remove from pan and completely cool before slicing.
13. Baked bread can be frozen.

Notes

• Measure flour using dry measuring cups, spoon flour into cup and level off with knife, do not pack the flour.
• Toast pecans for best flavor.
• Can plump up cranberries by soaking in warm water for 20 minutes before adding to dough.
• Recipe inspired by Breaking Bread- 9/99.

To make a Buttermilk Sandwich bread that is great for sandwiches and dressing, Recipe here. 

Other Ideas You Might Like to Try: