Cranberry Raisin Bread
Discover the irresistible charm of homemade Cranberry Raisin Bread—a perfect blend of warm, fluffy sweetness and fruity goodness. This easy-to-make yeast bread combines the tangy burst of dried cranberries and the natural sweetness of raisins, creating a delightful balance of flavors in every slice. Made with pantry staples like all-purpose flour, sugar, and butter, this recipe also includes a golden, milk-brushed crust that’s as visually appealing as it is delicious. Perfect for breakfast, snacking, or holiday gatherings, this soft and slightly sticky dough is kneaded to perfection and baked to a golden-brown finish. Whether enjoyed fresh or toasted, this cranberry and raisin bread delivers a heartwarming flavor that’s sure to impress.
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 0.5 cups Granulated sugar
- 1 teaspoon Salt
- 2.25 teaspoons Instant dry yeast
- 1 cup Warm water
- 0.25 cups Unsalted butter, melted
- 1 unit Egg, large
- 0.75 cups Dried cranberries
- 0.75 cups Raisins
- 2 tablespoons Milk (optional, for brushing)
Instructions
In a large mixing bowl, whisk together 3 cups of flour (reserve the remaining 0.5 cup), sugar, salt, and yeast.
Add the warm water to the dry ingredients and mix until combined.
Stir in the melted butter and egg, mixing until smooth.
Gradually add the reserved 0.5 cup of flour as needed, kneading the dough (5-7 minutes) until it becomes soft and slightly sticky. Use more flour if necessary.
Gently fold in the dried cranberries and raisins, ensuring they are evenly distributed throughout the dough.
Shape the dough into a ball, place it in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
Grease a 9x5-inch loaf pan. Once the dough has risen, punch it down and shape it into a loaf. Place it into the prepared pan.
Cover the loaf with the kitchen towel and let it rise again for 30-40 minutes until it has risen slightly above the edges of the loaf pan.
Preheat the oven to 350°F (175°C). If desired, brush the top of the loaf with milk for a golden, shiny crust.
Bake the loaf for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
Remove the bread from the oven, let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
3147 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.4 g | 75% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 317 mg | 106% | |
| Sodium | 2523 mg | 110% | |
| Total Carbohydrate | 602.5 g | 219% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 252.3 g | ||
| Protein | 57.1 g | 114% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 217 mg | 17% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 1593 mg | 34% | |
*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.
