Cranberry Nuts Bread

Cranberry nuts bread
Cranberry nuts bread

Homemade Cranberry Nuts Bread made with whole wheat flour and sweet dried cranberries and blueberries. It is soft, fluffy and covered with crunchy buttery crust on top.

Cranberry nuts bread

The best and healthiest cranberry nuts bread recipe for daily breakfast.

WHAT IS CRANBERRY NUTS BREAD

Cranberry nuts bread is a healthy whole wheat bread inspired by the Mexican coffee buns (Rotiboy) recipe. Conchas are also known for Mexican sweet bread, a soft bread covered with a thick and crunchy cookie crust. However, I have made a little twist on my cranberry nuts bread recipe. I have filled the whole wheat bread with dried cranberries and blueberries and reduced the sweet level on the crunchy crust.

The whole wheat bread tastes hard and rough commonly, but this recipe will be a mind explorer. You can simply make this bread without a starter, but the texture remains soft as the white milk bread. You will learn how to make this delicious and healthy bread in hours by following this step-by-step recipe below.

WHAT ARE THE INGREDIENTS?

The crunchy crust batter mixture calls four ingredients below.

  • Unsalted Butter, softened
  • Confectioner Sugar 
  • Egg
  • All-purpose Flour 

Bread dough ingredients

  • Bread Flour 
  • Whole Wheat Flour 
  • Granulated Sugar 
  • Salt 
  • Active Dry Yeast 
  • Egg
  • Milk 
  • Heavy Cream 
  • Unsalted Butter 

More ingredients for the filling and topping.

  • Dried Blueberries 
  • Dried Cranberries – You can also use rasin as a substitute for the filling.
  • Almond, crushed – Good nuts substitutes are walnut, chestnuts.

HOW TO MAKE SOFT CRANBERRY NUTS BREAD?

Time needed: 3 hours and 30 minutes.

The bread is made with two components, the top crust and whole wheat bread.

  1. Prepare the crust batter

    First, prepare the crust batter by mixing the softened butter with powdered sugar in a bowl. Keep whisking until smooth. Next, slowly add the beaten egg into the mixture in 3 batches. Make sure the egg is completely mixed into the mixture before adding the next batch.
    Sift the all-purpose flour into the mixture, and mix well. Transfer the batter to a piping bag and keep it in the refrigerator before use.
    prepare the crust batter

  2. Prepare the bread dough

    Combine all the bread ingredients in a large mixing bowl except butter. Knead the dough with a stand mixer on medium-high speed until smooth. Add butter, and continuously knead the dough until more smooth and elastic. Knead dough

  3. First proof

    Cover the dough with plastic wrap and let it rise in a warm place for 1 hour until doubled size.

  4. Shape the dough

    Transfer the dough to a working surface. Divide the dough into four equal portions and round them into a ball. Next, shape and flatten each into an oval (about 8×4 inches) with a roller pin. Evenly spread the dried cranberries and blueberries on the dough, and roll it up.
    Pinch two sides and the seams to seal. Place the seams side face down on the baking pan lined with parchment paper.
    Shape the dough

  5. Second proof

    Transfer the dough to the oven and let them rise for 1.5 hours or until grown into 1.5 sizes bigger.

  6. Bake the bread

    Preheat the oven to 356°F ( 180°C).
    Remove the baking pan to the counter, and brush the dough with water. Gently sprinkle the crushed almond on the dough, and generously squeeze the topping batter on top.
    Bake the bread for 20 to 25 minutes until golden brown and firm on top. Cooldown the bread on the rack. The crust will be crunchy and crispy once cooked.
    Top the bread with nuts and crust batter

FAQ

HOW TO STORE THE CRANBERRY NUTS BREAD?

Let the bread cool down completely and store them in a plastic bag. Leave the bread at room temperature on your kitchen counter can last the freshness for 3 to 5 days. The crust may become soft after one day; however, it should be crispy again after a toast. Reheat the bread in the preheated toast oven for 10 minutes.

Cranberry nuts bread

MORE DELICIOUS BREAD RECIPES YOU MAY LIKE.

PANDAN BREAD

EASY SOFT WHITE BREAD

HONEY WHOLEWHEAT OATMEAL BREAD

JAPANESE TARO MILK BREAD- SHOKUPAN

Yield: 4

Cranberry Nuts Bread

Cranberry nuts bread

Homemade Cranberry Nuts Bread made with whole wheat flour and sweet dried cranberries and blueberries. It's soft, fluffy and covered with crunchy buttery crust on top. The best and healthiest nuts bread recipe for daily breakfast.

Prep Time 1 hour
Cook Time 30 minutes
Additional Time 2 hours
Total Time 3 hours 30 minutes

Ingredients

Crunchy Crust Batter

  • 4 tablespoons Unsalted Butter, softened
  • 1/2 cup Confectioner Sugar 
  • 1 Egg (55g without shell)
  • 1/4 cup and 1 tablespoon All-purpose Flour 

Bread Dough

  • 1 1/2 cups Bread Flour 
  • 1 cup Whole Wheat Flour 
  • 4 tablespoons Granulated Sugar 
  • 1/4 teaspoon Salt 
  • 1 teaspoon Active Dry Yeast 
  • 1 Egg (55 g without shell)
  • 3/4 cup Milk 
  • 1/4 cup Heavy Cream 
  • 1 2/3 tablespoons Unsalted Butter 

Filling

  • 1 cup Dried Blueberries 
  • 1 cup Dried Cranberries 

Almond Topping

  • 1 cup Almond, crushed 

Instructions

Crunchy Crust Batter

  1. Soften the butter at room temperature beforehand. Add butter and confectioner sugar in a bowl, beat the mixture until smooth with a whisk.
  2. Beat the egg in a bowl, slowly add the beaten egg into the mixture in 3 batches. Make sure the egg is completely mixed into the mixture before adding the next batch.
  3. Sift the all-purpose flour into the mixture, and mix well.
  4. Transfer the batter to a piping bag. Keep it in the refrigerator before use.

Bread Dough

  1. Combine bread flour, whole wheat flour, sugar, salt, yeast, egg, milk and heavy cream in a large mixing bowl, and mix well with a spatula. Knead the dough with a stand mixer on medium-high speed until smooth. Add butter, and keep kneading the dough until more smooth and elastic.
  2. Cover the dough with plastic wrap and let it rise in a warm place for 1 hour until doubled size.
  3. Transfer the dough to a working surface. Divide the dough into four equal portions and round them into a ball. Next, shape and flatten each into an oval (about 8x4 inches) with a roller pin. Evenly spread the dried cranberries and blueberries on the dough, and roll it up. Pinch two sides and the seams to seal. Place the seams side face down on the baking pan lined with parchment paper. Repeat until used all the doughs.
  4. Transfer the dough to the oven and let them rise for 1.5 hours or until grown into 1.5 sizes bigger.
  5. Preheat the oven to 356°F ( 180°C).
  6. Remove the baking pan to the counter, and brush the dough with water. Gently sprinkle the crushed almond on the dough, and generously squeeze the topping batter on top.
  7. Bake the bread for 20 to 25 minutes until golden brown and firm on top.

Nutrition Information:

Yield:

8

Amount Per Serving: Calories: 428Total Fat: 15.5gSaturated Fat: 6.2gCholesterol: 26mgSodium: 138mgCarbohydrates: 63.3gFiber: 4.1gSugar: 17.7gProtein: 9.4g
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