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Holiday Cranberry Yeast Bread Recipe

Holiday Cranberry Yeast Bread Recipe

"Wonderful aromas permeate the house while this bread is baking!" notes Joan Hallford, North Richland Hills, Texas. "My family loves it hot from the oven. The cranberries give each slice a yummy hint of sweet-tart flavor...and the whole wheat flour adds a healthy touch to our holiday menus."
TOTAL TIME: Prep: 20 min. + rising Bake: 50 min. YIELD:16 servings


  • 1-1/2 cups fresh or frozen cranberries, halved
  • 1/3 cup packed brown sugar
  • 1/3 cup molasses
  • 1-1/4 cups warm water (110° to 115°), divided
  • 1 tablespoon active dry yeast
  • 1 tablespoon honey
  • 2 tablespoons butter or stick margarine, melted
  • 1 teaspoon salt
  • 1/4 teaspoon ground allspice
  • 2-1/2 cups whole wheat flour
  • 1-1/2 to 2 cups all-purpose flour


  • 1. In a bowl, combine the cranberries, brown sugar and molasses; set stand for 1 hour. Stir in 1 cup warm water. In a mixing bowl, dissolve yeast in remaining warm water. Add honey; set stand for 5 minutes. Add the butter, salt, allspice, whole wheat flour, 1 cup all-purpose flour and cranberry mixture. Beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise until doubled, about 1 hour.
  • 2. Punch dough down and turn onto a floured surface; shape into a loaf. Place in a 9-in. x 5-in. loaf pan coated with cooking spray. Cover and let rise until doubled, about 30 minutes. Bake at 350° for 50-60 minutes or until golden brown. Remove from pan to wire rack to cool. Yield: 1 loaf.

Nutritional Facts

1 slice: 163 calories, 2g fat (1g saturated fat), 4mg cholesterol, 167mg sodium, 34g carbohydrate (0 sugars, 3g fiber), 4g protein. Diabetic Exchanges: 2 starch.

Reviews for Holiday Cranberry Yeast Bread

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Reviewed Oct. 29, 2011

"This is a fantastic bread recipe. If I make it again, I would make a few changes. I think the cranberries are best soaked overnight in the molasses and brown sugar. Also, a 9x5 loaf pan isn't really adequate for the volume. It would work well as a free-form loaf baked on a cookie sheet on parchment. Everyone who tasted it loved it."

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