This moist and flavorful cranberry bread is packed with cranberries and chopped walnuts and bakes up airy and soft. It’s one of my favorite bread recipes because it always draws a crowd!
There is no doubt that the holidays are a time for baking. From cookies to cupcakes and everything in between. It really is the most delicious time of the year. My favorite holiday baking is the bread. There really isn’t anything better than waking up to the smell of bread baking in the oven. Unless its eating that bread fresh from the oven with the butter melting like a pool of golden sunshine.
My favorite is this cranberry bread. The recipe was passed down to me from my Oma. I may be biased, but my Oma was the world’s best baker. I have woken up to the smell of this bread baking every Christmas morning for as long as I can remember. After Grandma passed, I picked up the torch out of love for my Oma’s memory, but mainly for my family. A Christmas without this bread just would not be Christmas. It just might be the best cranberry bread recipe ever!
Sir Galahad Artisan Flour:
This is not a paid advertisement I assure you. I just have the best success with and therefore love King Arthur Flour. Oma always used all-purpose flour, but I like to use Sir Galahad Artisan Flour for this and most of my breads. It is the equivalent of a French Type 55 making it perfect for baking breads. It yields a dough that handles easily and has great fermentation tolerance giving the bread those large ‘holes’ everyone loves. Unfortunately, it only comes in 50# bags. If you do not bake a lot of breads try their Artisan Bread Flour.
I am usually the first to promote, encourage, and talk up fresh ingredients and will substitute them often in recipes. This recipe, however, calls for dried cranberries and I prefer to keep them. I’m not saying you can’t substitute fresh. I’m just saying, I don’t. In my opinion, it would help if you were a chemist to come up with the right ratios between quality and sugar. There is a ¼ cup difference in measurement. If a recipe calls for one cup of dried cranberries you will have to increase the fresh to 1¼ cups. Dried cranberries are also sweetened; you will also have to increase the sugar. There are roughly 2 teaspoons of sugar in every ¼ cup of dried. So, 1¼ cups of fresh cranberries would need an additional 8 teaspoons of sugar added. See, isn’t it just easier to keep the dried in this scenario? I’m so exhausted from doing the math I am no longer interested in baking the bread.
For an extra treat turn any leftover turkey into turkey salad and sandwich it between this bread. Yum!
- 3 cups Sir Galahad flour
- 1 1/4 cups warm water 100° to 110°F
- 2 tablespoons sugar
- 2 1/4 teaspoons active dry yeast
- 1 cup dried cranberries
- 1/2 cup chopped walnuts
- 1/4 cup vegetable oil
- 1 1/4 teaspoons salt
- In a large bowl, dissolve the yeast in 1/4 cup warm water. Add in 1 teaspoon sugar to proof. Let stand for 10 minutes. If mixture doubles in volume, yeast is active.
- Mix in the remaining sugar and water, the cranberries, walnuts, salt, and oil into the yeast mixture. Add the flour one cup at a time until dough forms a ball and pulls away from the bowl. Turn dough onto a lightly floured surface and knead until smooth.
- Place in a greased, or buttered bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
- Punch dough down. Knead for a few minutes and shape into a loaf. Place into a greased 9×5 inch loaf pan. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
- Bake at 350°F for 30 minutes.