*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I followed the recipe exactly. This bread makes wonderful toast. I looked twice at the recipe with no sugar eggs or oil ( with the exception for the pan and the top after baking). I am going to try it with blueberries and other dried fruits.
Awesome flavor easy and very forgiving process. I accidentally mixed in the starter to begin with and I had to let it rise overnight in the fridge but it turned out fantastic. Next time I think I'll try it with whole wheat instead of AP flour for extra hearty flavor and texture.
Every thing about this bread was awesome except the time it takes to rise(reason for just 4 stars). I like the taste of the pecans through out the bread but the pecans were far more noticeable in the top crust yum. The texture was about half way between a bagel & sandwich bread. The cranberries & pecans incorperated through out the dough & I was nervous that they wouldn't. I did opt for a loaf pan cause I needed to store in fridge overnight before baking. I allowed for extra rising time & baked the same way. I did use a 9 5/8" x 5 1/2" x 2 3/4" pan cause the smaller common loaf pan wouldn't have been large enough.
This bread is SO GOOD!! The recipe is exceptionally forgiving too. I did all the rise times wrong, as I was going off a different way of doing things in my head. Didn't matter. The bread came out perfectly and was such a hit that it has been requested daily for the last week. I'm making it a second time now. Thanks!