Healthy Cranberry Walnut Bread

Total Time
3hrs 10mins
Prep 10 mins
Cook 3 hrs

This is a geat healthy bread for the bread machine. It is great toasted or for sandwiches. I make a two pound loaf every weekend and it never lasts long enough. Be sure to start with all ingredients at room temperature.

Ingredients Nutrition

Directions

  1. Put all ingredients except cranberries and walnuts in the bread machine pan.
  2. Bake at light crust, basic setting.
  3. Check the dough in the early stages of mixing. It should form a smooth but slightly sticky ball.
  4. Add additional flour, one tablespoon at a time, until the dough ball looks right. I usually have to add 2-3 tablespoons more flour, but it varies with the amount of humidity in the air.
  5. Add cranberries and walnuts at the add fruit signal, or about five minutes before the end of the kneading cycle.
Most Helpful

5 5

This bread is really moist and flavorful. I added an extra tablespoon of gluten since I substituted soft white whole wheat flour for the bread flour. It rose up beautifully and will make a wonderful addition to my holiday table:)

4 5

This turned out quite good; however, I am not sure I could replicate it because I have no idea how much extra flour I added. I tossed in more than four Tbsp over specified amount (lost count because I was trying to get it in there before it finished mixing). It never did make a ball like I thought it should, but it did set up and bake correctly. I especially liked the flavor of it when toasted.

This bread is a favorite for my family. I usually substitute pecans for the walnuts. The dough never forms into the same kind of ball as other bread recipes. I usually add about 3 TBS of flour during the first mix cycle. I increase the dried cranberries to 1 cup and pecans to 1 cup. I slice the bread and freeze 2 or three slices in zip lock sandwich bags. The bread is as fresh as the day I baked it when thawed.