Cranberry Pecan Bread


Cranberry Pecan Bread is so simple to make, yet so flavorful. Perfect for toast, grilled cheese or a turkey sandwich.





1 loaf

Prep Time

25 minutes

Rise Time

45 minutes

Bake Time

35 to 40 minutes


  • 4 to 4-1/4 cups all-purpose flour
  • 1/4 cup sugar
  • 2 tablespoons nonfat dry milk
  • 2 (4-1/2 tsp.) envelopes Fleischmann's® RapidRise Yeast
  • 2 teaspoons salt
  • 1-1/4 cups + 2 tablespoons water
  • 2 tablespoons butter or margarine
  • 3/4 cup dried cranberries
  • 3/4 cup chopped pecans, toasted


Combine 1 cup flour, sugar, dry milk, undissolved yeast and salt in a large mixer bowl.  Heat water and butter until very warm (120o to 130oF).  Gradually add to flour mixture.  Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.  Stir in cranberries, pecans and enough remaining flour to make a soft dough.  Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.  Cover; let rest 10 minutes.

Roll dough to 12 x 8-inch rectangle.  Beginning from short end, roll up tightly as for jelly roll.  Pinch seam and ends to seal.  Place, seam side down, in greased 9 x 5-inch loaf pan.  Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.

Bake at 375oF for 35 to 40 minutes or until done.  Remove from pan; cool on wire rack.