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The crust on this Cranberry Pecan Bread comes out deep golden and crackly, and the crumb inside is chewy and open, studded with tart dried cranberries and pecans. It’s a no-knead yeast dough, so you stir it together in about 10 minutes, let it rest overnight, and bake it in a covered Dutch oven the next day.
Like so many of you, I’ve been making sourdough bread since the pandemic — and I’m proud to say that I’ve kept my starter alive the whole time! Occasionally, though, I like to make a yeast bread and this is one of my favorites.
I love that I can change up the flavor by swapping out the dried fruit and nuts. It’s versatile, it’s easy (no stretch and folds!) and it’s just lovely with a cup of tea on a cool fall afternoon.
Testing results for cranberry pecan bread
- The first time I made this bread, I used all bread flour, and it was firmer and tougher than I wanted. The mix of bread flour and all-purpose turned out to be the trick.
- I’ve found that the amount of water needed can vary depending on the humidity, so it’s best to add it in increments as you may find that you don’t need all of it.
I hope you make this recipe. I think you’ll love it!
Ingredient notes
Here are a few things to know about the ingredients in this recipe.
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Bread flour and all-purpose flour: As mentioned above, I think a mix of flours works best in this recipe. Bread flour carries more protein than all-purpose, and the single cup of it in here firms up the crumb and gives the loaf its chew, while the all-purpose keeps it tender and somewhat soft.
Instant yeast: Half a teaspoon is all this needs for the whole loaf. Instant yeast goes in dry with the flour, so there is no proofing step in warm water.
Dried cranberries: Dried, not fresh. Fresh cranberries carry a lot of water and this dough is already very wet, so save the fresh bag for my Fresh Cranberry Sauce With Orange Zest and Pineapple instead.
Pecans: Toasted, not raw. Seven or eight minutes at 350 degrees F on a baking sheet is plenty, and they need to cool before they go in with the flour.
Pin this now to save it for laterHow to make cranberry pecan bread
You mix this pecan cranberry bread in one bowl with a spoon. No mixer, no kneading, and no shaping past a few turns on a floured board to create the round.
- Toast the pecans and let them cool.
- Whisk the dry ingredients together with the cranberries and pecans, then work in the water a little at a time until a rough, sticky dough forms.
- Cover the bowl and leave the dough alone 12-16 hours (I usually just leave it overnight).
- Turn the dough onto a floured board, fold it into a round with a bench scraper, and let it rest on parchment.
- Slash the top, lower it into the hot Dutch oven, and bake covered and then uncovered, until the crust is deep golden and the loaf sounds hollow.
Related 📖 ➡️ Baking Supplies
The overnight rise and the crust
Plan on 12 to 16 hours between mixing the dough and turning on the oven. Almost all of that is a covered bowl sitting on the counter while the yeast works, and none of it needs watching. I mix mine after supper and bake the next morning.
This is a wet dough, looser than most bread dough you may have handled. It can look rough and choppy in the bowl and still feel sticky and elastic when you work it, and both of those describe the same correct dough. What you don’t want is dry or crumbly patches, so add the water in stages and stop when everything is hydrated.
Two things tell you when the loaf is done. The crust turns a deep golden brown, and the bread sounds hollow when you flick it with a finger.
Variations
- Other dried fruit. Dried cherries, chopped dried apricots, or golden raisins go in at the same half cup.
- Other nuts. Walnuts or hazelnuts work in place of the pecans, toasted the same way.
Make-ahead and storage
Make ahead. Mix the dough the night before and bake it the next morning. The rise window runs 12 to 16 hours, so there is room in it for a late start or a slow morning.
Storage. Keep the cooled loaf in the Dutch oven with the lid on, or in a bread box, for up to 4 days. It freezes whole or sliced. I freeze mine sliced so I can pull out two pieces at a time and toast them without defrosting the whole loaf.
What to serve with cranberry pecan bread
A thick slice of this cranberry and pecan bread next to a bowl of soup is my favorite way to eat it, and Butternut Squash Soup is the pairing I come back to, because it’s such a nice contrast. For a party, set the loaf on a board with Whipped Feta Dip With Honey and Cream Cheese.
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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Cranberry Pecan Bread Recipe
Equipment
Ingredients
- ½ cup chopped pecans, toasted
- 1 cup bread flour
- 1 ½ cups all-purpose flour
- ½ teaspoon instant yeast
- 1 teaspoon salt
- ½ cup dried cranberries
- 1 ½ cups water
Instructions
- Heat the oven to 350 degrees F. Spread the 1/2 cup chopped pecans, toasted in a single layer on a baking sheet and toast for 7 to 8 minutes. Set them aside to cool completely.
- In a large bowl, whisk the 1 cup bread flour, 1 1/2 cups all-purpose flour, 1/2 teaspoon instant yeast, and 1 teaspoon salt together until well combined.
- Stir in the dried 1/2 cup dried cranberries and the 1/2 cup chopped pecans, toasted.
- Add the 1 1/2 cups water in increments, mixing between additions, until the dough comes together.
- It will look rough and choppy and feel very sticky and elastic, with no dry or crumbly spots. If the dough gets a little too wet, work in a bit more flour.
- Cover the bowl with plastic wrap or a dish towel and let it sit 12 to 16 hours. A microwave makes a good draft-free spot.
- Place a Dutch oven and its lid into a cold oven. Heat the oven to 450 degrees F and let the pot heat for 45 minutes.
- Flour a large wooden board and turn the dough out onto it. Using a lightly floured bench scraper, fold the dough in half, turn it 90 degrees, fold one side over by a third, then fold the opposite side over by a third so the two sides overlap in the middle. Shape the dough into a round by pushing it under and up until it is smooth.
- Overlap two pieces of parchment paper into an X and set the dough on top. Cover with a dish towel and let it rest while the oven finishes heating. Trim any excess parchment so it does not scorch.
- Remove the Dutch oven from the oven and set the lid aside. Using the parchment, quickly lower the dough into the pot. With a sharp knife held at a 45 degree angle, cut one large crescent-shaped slash across the top of the dough.
- Cover and bake 30 minutes. Remove the lid and bake another 15 minutes, until the crust turns a deep golden color. Flick the top of the loaf with a finger. It will sound hollow when it is ready.
- Lift the loaf out by the parchment and cool it on a wire rack until completely cool before slicing.
Notes
Nutrition
Questions and tips
Storage
Storage. Keep the cooled loaf in the Dutch oven with the lid on, or in a bread box, for up to 4 days. It freezes whole or sliced. I freeze mine sliced so I can pull out two pieces at a time and toast them without defrosting the whole loaf.
You need to introduce steam into the oven instead. Put a cast iron skillet in the cold oven and let it preheat while the oven preheats. About 10 minutes before the bread goes in, add a heat-safe pan holding at least 1 inch of water. Bake the bread with the water in the oven for 30 minutes, then remove the pan for the last 10 to 15 minutes. Do not use a glass or ceramic pan, since both are sensitive to temperature swings and can shatter. Be careful lifting the water out, and let it cool before you dump it.
Not all of them handle this. The pot needs to sit between 450 and 500 degrees F to build that crunchy crust, and the pot, the lid, and the handle all have to take that heat. Check the manufacturer information for the maximum temperature on yours before you preheat it empty. Some pots come with a knob that can be changed out for a metal one.
Once everything is combined, the dough should be very sticky and elastic with no dry or crumbly spots anywhere in the bowl. Add the water in increments and mix between each one rather than pouring it all in, because humidity changes how much the flour will take. If it gets too wet, work in a bit more flour.
Not if you trim it. Use enough parchment to be able to lift the dough and cut the excess off so nothing hangs over the rim of the pot where it can scorch. Overlapping two pieces into an X gives you handles on all four sides.
