Best 3 Cranberry Pecan Rye Bread Recipes

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Indulge in the delightful symphony of flavors with Cranberry Pecan Rye Bread, a captivating fusion of taste and texture. Embark on a culinary journey as we explore the enticing recipes nestled within this article, each promising a unique sensory experience. From the classic Cranberry Pecan Rye Bread, boasting a harmonious blend of tangy cranberries, crunchy pecans, and subtly spicy rye flour, to the tantalizing variations of Sourdough Cranberry Pecan Rye Bread, Gluten-Free Cranberry Pecan Rye Bread, and Vegan Cranberry Pecan Rye Bread, this article caters to diverse dietary preferences and allergies. Get ready to awaken your taste buds and embark on a baking adventure that yields a wholesome and delectable masterpiece, perfect for any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

CRANBERRY-PECAN RYE BREAD



Cranberry-Pecan Rye Bread image

Categories     Bread     Side     Bake     Cranberry     Pecan     Rye

Yield makes one 18-inch loaf

Number Of Ingredients 12

1 cup (4 ounces) pecan pieces
Vegetable oil, for bowl and baking sheet
1 1/4 cups warm water (about 110°F), plus more if needed
1 envelope (1/4 ounce) active dry yeast
10 ounces (about 2 cups) bread flour
5 1/2 ounces (about 1 cup) rye flour
2 1/2 teaspoons table salt
1 tablespoon sugar
1 1/2 tablespoons caraway seeds
3/4 cup dried cranberries, coarsely chopped
1 large egg
Sea salt, such as Maldon (or other coarse salt), for sprinkling

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.

CRANBERRY-PECAN BREAD



Cranberry-Pecan Bread image

Categories     Bread     Cake     Mixer     Nut     Breakfast     Brunch     Bake     Thanksgiving     Vegetarian     Yogurt     Cranberry     Orange     Pecan     Fall     Bon Appétit     Kidney Friendly     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 1 loaf

Number Of Ingredients 14

1 1/2 cups fresh cranberries
3/4 cup water
2 cups unbleached all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plain yogurt
1/4 cup orange juice
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup (packed) dark brown sugar
2 large eggs
1 teaspoon grated orange peel
1/2 teaspoon vanilla extract
1 cup chopped toasted pecans

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 BREAD ( BREAD MACHINE)



Cranberry-Pecan Bread ( Bread Machine) image

Your Family and friends will think that you spent all day baking this Cranberry-Pecan bread, when they taste it they will insist that you did.

Provided by Barb G.

Categories     Yeast Breads

Time 3h10m

Yield 2 pound loaf

Number Of Ingredients 10

1 1/4 cups water, plus
2 tablespoons water
2 tablespoons butter
2 teaspoons salt
4 cups bread flour
1 (3 1/2 ounce) package dried sweetened cranberries
3/4 cup chopped pecans, toasted
2 tablespoons non-fat powdered milk
1/4 cup sugar
2 teaspoons yeast

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.

Tips:

  • Use high-quality ingredients for the best results. Organic and locally-sourced ingredients are ideal.
  • Make sure your yeast is active before using it. To test, dissolve the yeast in warm water with a pinch of sugar. If the mixture bubbles and foams within 10 minutes, the yeast is active and can be used.
  • Knead the dough for at least 5 minutes, or until it is smooth and elastic. This will help develop the gluten in the flour, which will give the bread a chewy texture.
  • Let the dough rise in a warm place until it has doubled in size. This will take about 1 hour.
  • Bake the bread in a preheated oven until it is golden brown and sounds hollow when tapped. This will take about 30-35 minutes.
  • Let the bread cool completely before slicing and serving.

Conclusion:

This Cranberry Pecan Rye Bread is a delicious and hearty bread that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. Whether you are looking for a bread to serve at your next party or just a loaf to enjoy at home, this recipe is sure to please.

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