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How To make Cranberry Fruit and Nut Bread
3/4 c Butter or margarine,
-softened 1 1/2 c Sugar
3 Eggs
2 1/2 c All-purpose flour
1 1/2 ts Baking powder
1 1/2 ts Baking soda
1 ts Salt
1/4 ts Nutmeg, ground
1 1/2 c Commercial sour cream
1 ts Vanilla extract
3/4 c Cranberries, chopped
1/2 c Pecans, chopped
1/2 c Golden raisins
1/3 c Apricots, dried, chopped
Pecan halves Whole cranberries 1 c Powdered sugar, sifted
1 1/2-2 tb milk
Cream butter in a large mixing bowl; gradually add sugar, beating well. Add eggs one at a time, beating well after each addition. Combine flour, baking powder, soda, salt, and nutmeg; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Mix just until blended after each adddition Stir in vanilla. Fold in cranberries, chopped pecans, raisins, and apricots.. Pour batter into 2 greased and floured 8-1/2 x 4- 1/2 x 3-inch loafpans; arrange pecan halves on top . Bake at 35 degrees F. for 55 to 60 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes; remove from pans, and cool completely. arrange whole cranberries on loaf. Combine powdered sugar and milk, mixing well; drizzle over loaves. Yield: 2 loaves. Recipe from: Creative Ideas For Living magazine, December 1984
How To make Cranberry Fruit and Nut Bread's Videos
How to Make Cranberry Walnut Sourdough Bread
Cranberry and Walnuts in Sourdough Bread is one of the most perfect combination to put in a loaf of bread, that's for me. Delicious sweet flavor of the cranberry and the good texture from the walnuts and plus when you toast the bread... Ohh man, this made my day. ???? The smell that came out from the oven, it made me close my eyes and I would describe, it smells sooo good.. it's just beautiful. ❤ If you haven't tried this combination come join me today and let's make it ???? or should I say let's (dough) do this! ????
But first thing make sure you've got your active sourdough starter or the levain. (Leeevaaahhnn, Leeeveeeeeeiiiin.) Whatever you call it, I call it starter hehehe
Before I bake I make sure I feed my starter twice or thrice a day as much as I can so I can get that beautiful bloom on my Sourdough Bread. Are you ready?
Specifications:
Bread Flour (King Arthur) 90%
Spelt Flour (Central Milling) 10%
Hydration 77%
Starter/Levain 20%
Salt 2%
Cranberry and Walnut (didn't really measure ✌)
Process:
Method:
Autolyse
Rested for 2 hours
Added salt and levain together
Mix to the mixer (5 minutes)
Rest for 10 minutes
Rubaud Mixing (5 minutes)
Bench Light fold
Rest for 30 minutes
Lamination
Rest for 30 minutes
1st Coil fold
2nd Coil fold
3rd Coil fold
4th Coil fold
Rested for few hours
Shape
Cold Retard for 12 hours
Timestamps:
0:00 Intro
0:18 Autolyse
0:39 Mixing
1:01 Bench Light Fold
1:17 Lamination
1:48 Coil fold
2:38 Adding Cranberry and Walnut
3:37 Shaping
5:50 Scoring Sourdough Bread
6:12 Mid bake reveal
6:25 Final Loaf
Thank you,
Lori
Dried Fruit & Nut Loaf Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Dried Fruit and Nut Loaf. This loaf is a cake with lots of dried fruits (raisins, dried cranberries, dried cherries, dates, figs, prunes, and apricots) and nuts (walnuts, pecans, almonds, and/or hazelnuts) with just enough batter to hold it all together. What I also love about this cake is that it does not call for butter or even oil, instead, the ingredients are bound together with flour and beaten eggs.
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Sourdough Cranberry Walnut Pull-Apart Rolls | Insanely Easy Vegan Sourdough Bread Recipe
Although I love basic sourdough, one of my favorite variations is to add cranberries and walnuts. You could add any dried fruits and nuts you like such as raisins, chopped dates, pecans, or almonds! These pull-apart rolls are a great addition to dinner or your breakfast bread basket. They are crusty on the outside, chewy on the inside…and insanely easy to make! I'll also show you how to make a loaf instead of rolls and it’s the perfect bread for buttered toast and turkey sandwiches. This recipe is also vegan!
Recipe (16 small rolls in 9 X 9 inch pan or 1 loaf in 9 X 5 inch pan)
500g flour (350g bread flour + 150 g sprouted whole wheat flour, regular whole wheat flour is fine too!)
1 cup dried cranberries (I’m using sweetened but feel free to use unsweetened)
1 cup chopped unsalted walnuts
2 tsp Himalayan pink salt
3 Tbs olive oil
2 Tbs unfed starter from fridge
1 ½ cups room temperature water
Bake rolls at 375 deg F for 50-55 minutes
Bake loaf at 400 deg F for 60 minutes
Other videos you might enjoy:
- Insanely easy way I make sourdough bread:
- How I made a starter from scratch with no discard:
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- Cosori 12-in-1 toaster oven:
- My favorite non-stick 9 X 9 inch baking pan:
- Loaf pans:
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Cranberry Walnut Bread
Cranberry Walnut Bread made with whole wheat and bread flour!
Written recipe:
Music:
Track: Patience — Jay Someday [Audio Library Release]
Music provided by Audio Library Plus
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Amazing Cranberry Walnuts Sourdough Bread || Fruits and Nut into Bread || Cranberry Nut Honey recipe
Cranberry Walnut Sourdough Bread !!!!
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Bread notes
Sourdough levain
15 g active sourdough starter
30 g bread flour
30 g water, at around 78F/26C
Main dough
270g bread flour
30g whole wheat flour
249g water, at around 78F/26C
60g sourdough levain
6g salt
30g walnuts, toasted and chopped
30g dried cranberries, soaked in water for
2-3 hours (drain water before adding them
to the dough)
Method:
1. Make the levain:
Mix the levain and rise at around 78F/26C
for 5 hours or until peak.
2. Prepare the main dough:
Three hours after mixing up the levain, you
can start preparing the main dough:
+In a bowl, add flour and water and mix
until combined. Cover and rest/autolyse
for 2 hours - until the levain is ready.
3. Add levain and salt:
*Add levain to the main dough and hand
mix using the Rubaud mixing method (or
whatever method you prefer). | mixed for
about 3 minutes.
*Rest for 30 minutes.
*Add salt and hand mix for another 3-4
minutes.
4. Notes on the fermentation process:
| let my dough ferment/proof for 6.5 hours
at 75F/24C, including one lamination
and four coil folds. Berries and nuts were
added during lamination. Each fold was
separated by around 60 minutes in this
order: fold, lamination, fold, fold, fold.
When the dough had finished fermenting,
| shaped it into a batard, placed it in my
banneton, and transferred it to the fridge
for an overnight cold-proof.
5. Bake:
| baked the bread straight from the fridge
in a preheated cast iron pan at 500F/260C
for 20 minutes. Then, | removed the lid,
turned the heat down to 430F/220C, and
baked for another 15-20 minutes until dark
golden brown.
Easy Cranberry Nut Bread Recipe- Is it Fall yet?
Quick breads are my fav! If you like em too, this should be on your hit list. It's sweet and zesty and slightly tart and goes really well with that cuppa joe!