Best Cranberry Pecan Bread Recipes

CRANBERRY-PECAN BREAD ( BREAD MACHINE)

Steps:

• Add all ingredients to bread machine in the order suggested by manufacturer, adding dried cranberries and nuts WITH Flour.
• Basic/White bread cycle, select Medium/Normal color setting.

CRANBERRY APPLE PECAN BREAD PUDDING WITH VANILLA CREAM SAUCE

Steps:

• Pudding:.
• in a medium bowl, toss sliced apples with lemon juice and set aside.
• in a large bowl, beat the eggs till frothy and light in color. Add the sugar, vanilla, nutmeg and cinnamon and beat till smooth.
• Stir in the butter, half and half and brandy.
• Toss the apples, cranberries, pecans with the bread cubes.
• Place the bread mixture in a greased 9x5 loaf pan (or individual custard cups). Pour the egg mixture evenly over the bread. Cover with foil and weigh down with a bag of rice or dried beans to encourage the bread to absorb the liquid. Refrigerate for 30-60 minutes.
• Preheat oven to 325. Remove the foil and weights and place the pudding in a larger pan with 1 inch of hot water. Bake for 55 minutes or till set.
• Increase oven temperature to 425 and bake 10 minutes more, till lightly browned. Serve warm with room temperature sauce.
• Vanilla Cream Sauce:.
• Combine milk (or cream) with flour and sugar in a saucepan. Add butter. Heat over medium high heat till it bubbles, stirring. Continue to heat gently till thickened. Stir in vanilla.

CRANBERRY PECAN BREAD

Steps:

• 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.
• Cover the cranberries with hot water, and allow to soak while you are making the dough.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.

CRANBERRY-PECAN BREAD

Steps:

• Preheat oven to 350°F. Generously butter 9 1/4 x 5 1/4 x 2 1/2-inch loaf pan. Combine cranberries and 3/4 cup water in small saucepan. Bring to boil. Reduce heat and simmer uncovered until berries burst, about 8 minutes. Drain excess liquid from cranberries. Cool.
• Whisk 2 cups flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda and 1/2 teaspoon salt in medium bowl to blend. Mix 1/2 cup yogurt and 1/4 cup orange juice in small bowl. Using electric mixer, beat butter and brown sugar in large bowl until fluffy. Beat in eggs, orange peel and vanilla extract. Mix in flour mixture alternately with yogurt mixture. Stir in cranberries and pecans. Transfer batter to prepared loaf pan.
• Bake bread until tester inserted into center comes out clean and top is brown, about 55 minutes. Transfer pan to rack. Cool 15 minutes. Remove bread from pan and cool on rack. (Can be made ahead. Wrap tightly and store at room temperature 1 day or freeze up to 2 weeks.)

CRANBERRY-PECAN QUICK BREAD

Steps:

• Preheat oven to 350°. In a large bowl, combine first nine ingredients. In a small bowl, whisk eggs, orange juice, butter and applesauce. Stir into dry ingredients just until moistened. Fold in cranberries and pecans., Transfer to two greased 8x4-in. loaf pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks.

CRANBERRY PECAN SPICED BREAD

Steps:

• Place water, olive oil, brown sugar, salt, powdered milk, cinnamon, allspice, nutmeg, pecans, flour, yeast, and cranberries in a bread machine in the order listed. Run "dough" cycle. Check dough halfway through kneading cycle to ensure it has a tacky consistency.
• Grease a loaf pan. Transfer dough to a lightly floured work surface. Shape into a loaf; place in the loaf pan. Cover loosely with a towel or waxed paper and let rise in warm place until doubled, 30 to 45 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden brown, about 30 minutes. Invert onto a wire rack to cool.

PUMPKIN-CRANBERRY PECAN BREAD WITH TIPSY WHIPPED CREAM

Steps:

• Heat oven to 325°F. Spray 9x5-inch loaf pan with baking spray with flour.
• In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on low speed until smooth. Mix in eggs, pumpkin and milk. Stir in flour, baking powder, baking soda, salt and spices until blended. Stir in pecans and cranberries. Spoon batter into pan.
• Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean (crack on top surface should look dry). Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour 30 minutes.
• In chilled large deep bowl, beat topping ingredients with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat until stiff peaks form. Slice bread; serve with a dollop of topping.

PUMPKIN-CRANBERRY-PECAN BREAD

Steps:

• Heat oven to 375°F. Generously grease bottom only of 8x4 or 9x5-inch loaf pan. In large bowl, combine quick bread mix, water, 3 tablespoons oil and eggs; beat 50 to 75 strokes with spoon until mix is moistened. Stir in cranberries and 1/2 cup pecans. Pour batter into greased pan.
• Bake at 375°F. for 40 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Loosen sides of loaf with knife or metal spatula; remove from pan. Cool 1 hour or until completely cooled.
• Melt vanilla chips with 1 1/2 teaspoons oil as directed on package. Cool about 3 minutes or until slightly cooled. Place mixture in resealable food storage plastic bag; seal bag. Cut small hole in bottom corner of bag. Squeeze bag to drizzle topping over cooled loaf. Immediately sprinkle with 2 tablespoons pecans. Let stand until topping sets before wrapping tightly. Store in refrigerator.

CRANBERRY-PECAN RYE BREAD

Steps:

• Preheat the oven to 350°F. Spread pecans in a single layer on a rimmed baking sheet. Toast until fragrant, about 10 minutes. Set aside to cool completely. Meanwhile, line a baking sheet with parchment paper, and brush with oil; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, stir yeast into the warm water to dissolve. Let stand until foamy, about 5 minutes. Add the flours, table salt, sugar, and caraway seeds, and mix on medium-low speed until dough just comes together. If the dough is too dry, add more warm water, 1 tablespoon at a time, and continue beating. Switch to the dough hook, and beat on medium speed until dough is smooth, elastic, and slightly tacky, 4 to 5 minutes. With mixer on low speed, mix in cranberries and reserved pecans. The dough will feel stiff; push in any loose cranberries and pecans with your fingers. Transfer dough to a lightly oiled bowl, cover with oiled plastic wrap, and let rise in a warm place until doubled in bulk, about 1 hour.
• In a small bowl, beat the egg with 1 tablespoon water. Turn out the dough onto a lightly floured work surface. Roll out dough to a rectangle, about 13 by 10 inches and 1/2 inch thick, with a short side facing you. Fold 1/2-inch flaps inward on the shorter sides of the rectangle: Starting at the top, roll the dough toward you, gently pressing as you go to form a tight log. Gently roll the log back and forth to seal the seam. (If the seam doesn't stay sealed, brush it with beaten egg, and press down again to seal.) Transfer loaf to the prepared baking sheet, seam side down; cover loosely with plastic wrap, and let rise in a warm place until dough is puffed and holds an impression from your fingertip, about 45 minutes.
• Brush the loaf generously with the egg wash, and sprinkle with sea salt. Bake, rotating sheet halfway through, until the crust is deep golden brown, and an instant-read thermometer inserted in the center of the bread registers 190°F, 35 to 40 minutes. Transfer bread to a wire rack to cool completely before slicing. Bread can be kept, wrapped tightly in plastic, at room temperature for up to 3 days.

ALMOST NO-KNEAD CRANBERRY-PECAN BREAD

Steps:

• 1. Whisk flour, yeast, salt, cranberries, and pecans in large bowl. Add water, beer, and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours. 2. Lay 12- by 18-inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray. Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours. 3. About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 500 degrees. Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough. Carefully remove pot from oven and remove lid. Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge). Cover pot and place in oven. Reduce oven temperature to 425 degrees and bake covered for 30 minutes. Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 20 to 30 minutes longer. Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.

CRANBERRY PECAN SANDWICH BREAD (FOR ABM)

Steps:

• Add all ingredients (except cranberries and pecans) in order recommended for your bread machine.
• Add the cranberries and pecans when your machine alerts you (avoids them getting too beat up in the initial mixing and kneading).
• Bake on the "sweet bread" setting, medium crust darkness, 1.5 lb loaf.

CRANBERRY-ORANGE PECAN BREAD RECIPE

Steps:

• Preheat the oven to 350°F (175°C). Lightly grease and flour two 9 by 5-inch loaf pans. 2. Measure the flour, salt, and baking soda into a bowl and whisk to combine. 3. Using a stand mixer with the paddle attachment, beat the sugar and oil on medium-high speed until thoroughly combined; the mixture will look sandy. 4. Crack the eggs into a liquid measuring cup and whisk together. With the mixer on low speed, slowly pour in the eggs. Increase to medium speed and continue to mix for 2 minutes more. Mix the wet ingredients, then alternate additions of the dry ingredients and the wet ingredients. 5. Whisk together the buttermilk, orange zest, and juice, and vanilla. Add one-third of the dry ingredients and incorporate on low speed, then increase the speed to medium. Mix for 1 minute. Add half of the buttermilk mixture and mix briefly to incorporate, then turn the speed down to low. Add half of the remaining dry ingredients, and incorporate before increasing the speed to medium for 1 minute. Repeat with the remaining buttermilk mixture and the remaining dry ingredients. Scrape the bottom and sides of the bowl. 6. Fold the cranberries and pecans into the batter by hand, scrape the sides of the bowl, and then divide the batter evenly between the prepared pans. Each should be slightly more than half full. 7. Bake the cranberry-orange pecan bread for 60 to 75 minutes, rotating the pans every 20 minutes or so. The loaves will be golden brown with cracked tops, and a skewer inserted in the center should come out clean.

CRANBERRY-PECAN BANANA BREAD

Steps:

• Position an oven rack in the middle of the oven. Preheat the oven to 350°F. Lightly butter and flour an 8 x 4 x 3-inch loaf pan, tapping out any excess flour.
• Combine the flour, sugar, baking soda, salt, cinnamon, and nutmeg in a large bowl.
• Using a mixer set on medium speed, beat the butter in a large mixing bowl for 3 minutes, or until light and fluffy. Add the eggs, one at a time, beating well after each addition.
• Mix the flour mixture into the butter mixture and beat just until incorporated, with no streaks of flour remaining. Don't overbeat this batter or the bread will be tough. Fold in the bananas, cranberries, and pecans.
• Pour the batter into the prepared pan. Bake the loaf for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
• Remove the loaf from the oven and cool in the pan for 10 minutes. Use a sharp knife to loosen the edges of the loaf from the pan and cool for another 10 minutes. Remove the loaf from the pan and transfer to a wire rack to finish cooling.