Cranberry Yeast Bread Recipe
Cranberry Yeast Bread Recipe photo by Taste of Home
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Cranberry Yeast Bread Recipe

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"I adapted a raisin bread recipe to make this wonderful, slightly sweet loaf," informs Sandy Hunt of Racine, Wisconsin. "The combination of tart dried cranberries and aromatic orange peel gives it fun flavor."
TOTAL TIME: Prep: 30 min. Bake: 3 hours
MAKES:16 servings
TOTAL TIME: Prep: 30 min. Bake: 3 hours
MAKES: 16 servings


  • 1 cup plus 3 tablespoons water (70° to 80°)
  • 2 tablespoons butter, softened
  • 3 tablespoons instant nonfat dry milk powder
  • 3 tablespoons sugar
  • 2 teaspoons salt
  • 3-1/2 cups bread flour
  • 2-1/2 teaspoons active dry yeast
  • 3/4 cup dried cranberries
  • 1 tablespoon grated orange peel

Nutritional Facts

1 each: 133 calories, 1g fat (1g saturated fat), 4mg cholesterol, 317mg sodium, 27g carbohydrate (7g sugars, 1g fiber), 4g protein.


  1. In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before the final kneading (your machine may audibly signal this), add cranberries and orange peel. Yield: 1 loaf (2 pounds).
Editor's Note: Use of the timer feature is not recommended for this recipe.
Originally published as Cranberry Yeast Bread in Quick Cooking May/June 1998, p33

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Deitrix User ID: 8636832 238076
Reviewed Nov. 25, 2015

"I want to make this, but I don't have a bread machine. Please help! Thanks!"

hertelalice User ID: 1464668 46312
Reviewed Jan. 18, 2014

"I made this exactly as the recipe is written and it was WONDERFUL. I wouldn't change a thing."

mary camille User ID: 239774 48719
Reviewed Nov. 8, 2011

"I make a delish orange cranberry yeast bread for the Holidays. The only thing I do differently is to substitute about 1/2 cup of orange juice for the water and follow the directions. I also add a tsp. of vanilla. Makes a delicious tasting bread! Cam"

eleyana User ID: 1142513 46309
Reviewed Nov. 5, 2009

"I have been making this every year since it was first published. I have to make a double batch since my MIL loves it so much too! It is just as good when I substitute about 1½ cups of white whole wheat flour for added nutrition. I have made this in standard loaves, mini loaves, and knotted rolls. It always turns out fabulous and there are never any crumbs left!"

dblunt User ID: 916839 202674
Reviewed Feb. 8, 2009

"This turned out to be my Mother-in-Law's favorite - I make it often and it always turns out perfect!"

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