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Holiday Cranberry Yeast Bread

"'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.'"
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Ingredients

1 h 10 m servings
Original recipe yields 16 servings

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Directions

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  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 nonstick 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. x 3-in. loaf pan coated with nonstick cooking spray. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees F for 50-60 minutes or until golden brown. Remove from pan to wire rack to cool.

Footnotes

  • Nutritional Analysis: One slice equals 163 calories, 2 g fat (1 g saturated fat), 4 mg cholesterol, 167 mg sodium, 34 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 2 starch.

Reviews

Read all reviews 8
  1. 8 Ratings

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Most helpful positive review

Fresh, imponent but subtle. I love this recipe. The bread has a very good taste. I didn't have any molasse available so I used one full cup of brown organic sugar. And to give it my touch I used...

Most helpful critical review

I rarely try a recipe without of lot of reviews, but I gave this a try. Our bread didn't rise. My husband thinks it was the age of the yeast, but I have my doubts. It was also a very sticky doug...

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Fresh, imponent but subtle. I love this recipe. The bread has a very good taste. I didn't have any molasse available so I used one full cup of brown organic sugar. And to give it my touch I used...

Wow, this was very good! I used about half of the sugars in this recipe, and it tasted like normal whole-wheat bread with cranberry bits inside. For the holiday experience, UP the sugar a bit a...

great i love it! bread is very soft though--usually i remove my bread from the pan and let sit in the hot oven to crisp--don't do this with the cranberry bread!

I rarely try a recipe without of lot of reviews, but I gave this a try. Our bread didn't rise. My husband thinks it was the age of the yeast, but I have my doubts. It was also a very sticky doug...

I made the dough in my bread machine, and I accidently doubled the molasses, which gave a surprising nutty flavor to this bread. Of course, since I did that I had to add another 1 1/2 cups of f...

I had similar problem as others -- bread was sticky mass and did not rise. Am trying again as the receipe still sounds good. Hoping for a better rise.

Excellent! I followed the recipe exactly using fresh cranberries. The flavor was wonderful. I served it with a broccoli swiss soup. I will definitely make this recipe again and recommend it ...

My bread didn't rise well in the first hour, so I turned heat on the oven for couple minutes and put a hot water with the dough, then it rose fine. But the resulting bread didn't have enough glu...