Best 4 Cranberry Whole Wheat Bread Recipes

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Indulge in the delightful symphony of flavors with our tantalizing Cranberry Whole Wheat Bread. This delectable bread is a harmonious blend of wholesome whole wheat flour and the tangy sweetness of cranberries, resulting in a symphony of textures and flavors that will awaken your senses. With three enticing variations – Classic, Orange Zest, and Maple Pecan – each bite promises a unique culinary adventure. Embark on a journey of flavors as you explore these extraordinary recipes that cater to diverse preferences and dietary needs. Whether you're a traditionalist drawn to the timeless allure of Classic Cranberry Whole Wheat Bread, a zestful enthusiast captivated by the vibrant Orange Zest variation, or a sweet tooth yearning for the harmonious fusion of Maple Pecan, these recipes offer a delectable adventure for every palate.

Let's cook with our recipes!

WHOLE WHEAT BREAD, APPLE AND CRANBERRY DRESSING



Whole Wheat Bread, Apple and Cranberry Dressing image

Having grown up with Pepperidge Farm stuffing, I will always have a weakness for bread stuffing seasoned with sage and thyme, with plenty of chopped onion and celery. I prefer to use 100 percent whole wheat bread, one that isn't at all sweet. A mixed grains bread would also work. The apple and cranberries contribute sweetness, tartness and texture to the classic dressing. I bake this in a gratin dish; you can double the recipe if you want to use it for a stuffing as well, and put half inside the bird. But, moistened with a well seasoned vegetable stock, the dressing makes a great vegetarian side dish. Just be sure to use plenty of stock to moisten, as the problem with most stuffings that are baked outside the bird is that they are dry. Tender apples like McIntosh, Gala, Macoun and Cortland work well in this dish.

Provided by Martha Rose Shulman

Categories     dinner, side dish

Time 1h30m

Number Of Ingredients 13

8 to 9 ounces whole wheat bread (with crusts), cut into 3/4 to 1-inch cubes (4 to 5 cups)
3 tablespoons extra virgin olive oil
1 medium or large onion, finely chopped
2 stalks celery, diced
Salt and freshly ground pepper to taste
1 large apple, peeled and diced
1/4 cup chopped flat-leaf parsley
2 teaspoons minced fresh thyme
1 tablespoon minced fresh sage or 1 teaspoon rubbed dried sage
1/2 cup dried cranberries
1 egg
1 cup chicken or vegetable stock
1 tablespoon unsalted butter

Steps:

  • Preheat oven to 350 degrees. Oil or butter a 2-quart baking dish. Place cubed bread in a large bowl.
  • Heat 2 tablespoons of olive oil over medium heat in a large, heavy skillet. Add onion and celery and cook, stirring, until onion is tender, 5 to 8 minutes. Season with salt and pepper and scrape into bowl with the bread. Add remaining olive oil to bowl and all of the other ingredients except egg and stock. Season generously with salt and pepper and toss well.
  • Beat egg in a small bowl and whisk in 1/2 cup of stock. Scrape into bread mixture and mix together well. Turn into prepared baking dish. Douse mixture with remaining stock (hold back about 1/4 cup if you are going to reheat). Dot top with butter.
  • Cover baking dish with foil and bake for 45 minutes. Uncover and bake another 15 minutes, until top is nicely browned. Serve hot.

Nutrition Facts : @context http, Calories 207, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 9 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 329 milligrams, Sugar 11 grams, TransFat 0 grams

WHOLE WHEAT-CRANBERRY BREAD



Whole Wheat-Cranberry Bread image

Serve your family with this homemade whole wheat and cranberry bread made using Gold Medal® flour.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 4h45m

Yield 8

Number Of Ingredients 18

3/4 cup water
2 tablespoons honey
1 tablespoon butter or margarine, softened
1 1/4 cups Gold Medal™ Better for Bread™ bread flour
3/4 cup Gold Medal™ whole wheat flour
1 teaspoon salt
1/4 teaspoon ground mace
1 1/4 teaspoons bread machine yeast
1/3 cup dried cranberries of golden raisins
1 cup plus 2 tablespoons water
1/4 cup honey
2 tablespoons butter or margarine, softened
2 cups Gold Medal™ Better for Bread™ bread flour
1 1/4 cups Gold Medal™ whole wheat flour
1 1/2 teaspoons salt
3/4 teaspoon ground mace
2 teaspoons bread machine yeast
1/2 cup dried cranberries of golden raisins

Steps:

  • Make 1 1/2-Pound Recipe with bread machines that use 3 cups flour, or make 1-Pound Recipe with bread machines that use 2 cups flour.
  • Measure carefully, placing all ingredients except cranberries in bread machine pan in the order recommended by the manufacturer. Add cranberries at the raisin/nut signal or 5 to 10 minutes before last kneading cycle ends.
  • Select Whole Wheat or Basic/White cycle. Use Medium or Light crust color.
  • Do not use delay cycles. Remove baked bread from pan, and cool on wire rack.

Nutrition Facts : ServingSize 1 Slice

FIVE-GRAIN BUTTERMILK-CRANBERRY BREAD (WHITE WHOLE WHEAT FLOUR)



Five-Grain Buttermilk-Cranberry Bread (White Whole Wheat Flour) image

No kneading or yeast is required to get this beautiful, rustic-looking homemade loaf. Serve it up as toast, or pair with soups and salads.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 50m

Yield 12

Number Of Ingredients 10

1 cup 5-grain rolled whole-grain cereal or old-fashioned oats
3 cups Gold Medal™ white whole wheat flour
1/3 cup packed brown sugar
1 teaspoon baking soda
1 teaspoon cream of tartar
3/4 teaspoon salt
1/4 cup cold butter or margarine, cut into small pieces
1/2 cup dried cranberries, cherries or raisins
1 egg
1 1/2 cups buttermilk

Steps:

  • Heat oven to 375°F. Grease cookie sheet with shortening or cooking spray. Reserve 1 tablespoon of the cereal.
  • In large bowl, mix remaining cereal, the flour, brown sugar, baking soda, cream of tartar and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in dried cranberries.
  • In small bowl, beat egg and buttermilk with whisk until well blended. Reserve 1 tablespoon buttermilk mixture. Stir remaining buttermilk mixture into dry ingredients, stirring just until mixture is moistened; dough will be soft. On floured surface, knead dough 5 or 6 times.
  • On large cookie sheet, shape dough into 7-inch round. Cut large X shape, 1/4 inch deep, into top of dough, using sharp knife. Brush top of dough with reserved buttermilk mixture; sprinkle with reserved cereal.
  • Bake 35 to 40 minutes or until top is golden brown. Cool 30 minutes. Using serrated knife, cut into slices or wedges to serve.

Nutrition Facts : Calories 230, Carbohydrate 39 g, Cholesterol 30 mg, Fat 1, Fiber 4 g, Protein 6 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 11 g, TransFat 0 g

WHOLE WHEAT CRANBERRY ORANGE QUICK BREAD



Whole Wheat Cranberry Orange Quick Bread image

From "The Versitile Grain", by Sheryl and Mel London. Bake this the day before you need it, so the flavors have a chance to meld, or freeze it to use within a a month or so. This is most definitely a food processor recipe!

Provided by zeldaz51

Categories     Quick Breads

Time 1h10m

Yield 1 loaf

Number Of Ingredients 11

1 1/2 cups cranberries
1/2 cup light-colored mild honey
2 large navel oranges (organic so peel has no pesticides)
1 egg
4 tablespoons butter, melted and cooled
cooking spray or extra butter, for greasing pan
2 1/2 cups whole wheat flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt (or to taste)
1/2 c.coarsely broken toasted walnuts

Steps:

  • Preheat the oven to 350 degrees and butter a 9 X 5 X 3 inch loaf pan.
  • Coarsely chop the cranberries in the bowl of a food processor, about four pulses. Transfer berries to a small bowl and stir in the honey. Let honey-berry mixture steep at least 1 hour, or until the mixture exudes a liquid.
  • Meanwhile, peel the zest from both oranges and mince it finely, then set aside. Peel the white pith from both oranges and discard. Add the oranges to the food processor and process for three or four pulses, then transfer to the cranberry-honey mixture.
  • Add the egg to the food processor and process until it is well beaten, then add the cooled butter and process until combined.
  • Scrape the egg mixture into the cranberry mixture.
  • In a large mixing bowl, combine the dry ingredients (flour through walnuts, plus the prepared orange zest). Add the wet (cranberry) mixture to the dry ingredients and combine. Spoon and scrape the batter into the prepared pan and bake for 50 to 60 minutes, or until a cake tester inserted into the center comes out clean.
  • Cool, in the pan, on a wire rack for 15 minutes, then turn out onto the rack and let the loaf cool completely. Wrap in aluminum foil and eat the following day for best flavor.

Tips:

  • Mise en Place: Before you start baking, measure and prepare all of your ingredients. This will help you stay organized and ensure that you have everything you need.
  • Use Fresh Ingredients: Fresh cranberries, orange zest, and lemon zest will give your bread the best flavor.
  • Don't Overmix the Dough: Overmixing the dough will make the bread tough. Mix it just until the ingredients are combined.
  • Let the Dough Rise in a Warm Place: This will help the dough to rise properly and give you a light and fluffy loaf of bread.
  • Bake the Bread at 350°F: This is the ideal temperature for baking whole wheat bread. It will help to create a crispy crust and a moist interior.

Conclusion:

This Cranberry Whole Wheat Bread is a delicious and healthy treat that is perfect for breakfast, lunch, or a snack. The cranberries add a tart and tangy flavor, while the orange and lemon zests add a bright and citrusy note. The whole wheat flour makes this bread a good source of fiber and nutrients. So next time you're looking for a delicious and nutritious bread, give this Cranberry Whole Wheat Bread a try!

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