Cranberry Pecan Bread Bread Machine
Indulge in the comforting aroma of homemade "Cranberry Pecan Bread" baked effortlessly in your bread machine! This recipe combines the natural sweetness of honey with the tangy burst of dried cranberries and the satisfying crunch of chopped pecans, creating a perfect balance of flavors in every slice. Featuring a mix of all-purpose and whole wheat flours, this bread is both hearty and wholesome, while the bread machine streamlines the process with minimal hands-on effort. Whether enjoyed warm, toasted, or at room temperature, this delightful loaf makes for a perfect breakfast, snack, or addition to your holiday spread. Keywords: cranberry pecan bread, bread machine recipe, easy homemade bread, sweet and nutty bread, cranberry bread.
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Recipe Information
Ingredients
- 0.75 cup Warm water
- 0.25 cup Milk (room temperature)
- 2 tablespoons Unsalted butter (softened)
- 3 tablespoons Honey
- 1 teaspoon Salt
- 2.5 cups All-purpose flour
- 0.5 cups Whole wheat flour
- 2.25 teaspoons Active dry yeast
- 0.5 cup Dried cranberries
- 0.5 cup Chopped pecans
Instructions
Add the warm water, milk, softened butter, and honey to the bread machine pan in the order recommended by the manufacturer.
Sprinkle in the salt.
Add the all-purpose flour and whole wheat flour, spreading them evenly across the surface of the liquid.
Make a small well in the center of the flour and add the active dry yeast. Be careful not to let the yeast touch the liquid.
Secure the bread machine pan in the machine and select the Basic or Sweet Bread cycle, with a medium crust setting if available.
Start the bread machine. Monitor the dough during the first few minutes of the kneading cycle to ensure it forms a smooth, slightly tacky ball. If the dough is too dry, add 1 teaspoon of water at a time. If it is too wet, add 1 teaspoon of flour at a time.
When the bread machine signals to add mix-ins (or approximately 5 minutes before the end of the kneading cycle), add the dried cranberries and chopped pecans.
Once the bread machine completes the cycle and the bread is baked, carefully remove the bread pan using oven mitts.
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Slice and serve your Cranberry Pecan Bread warm, toasted, or at room temperature. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.4 g | 89% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 2428 mg | 106% | |
| Total Carbohydrate | 391.5 g | 142% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 104.9 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 194 mg | 15% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 1106 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
