Introduction

This rustic cranberry and raisin bread is perfect for weeknights when you want something flavorful yet effortless. It combines sweet dried fruit with zesty orange for a unique loaf that’s great with butter or cheese.

A round loaf of bread with a thick, golden-brown crust that has darker, almost burnt spots all over. The surface is rough and bubbly with visible pieces of dark dried fruit embedded inside the bread, some slightly sticking out. The bread rests on a wire cooling rack, and the background shows a white marbled texture. The bread looks rustic and hearty with an uneven, cracked surface showing its dense texture inside. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup dried cranberries (4 1/2 oz or 130g)
¾ cup golden raisins (4 oz or 100g)
Zest and juice from 1 orange
3 ⅓ cups all-purpose flour or bread flour (445g)
1 ½ teaspoons salt
½ teaspoon instant or rapid-rise yeast
½ cup chopped pecans or walnuts (50g)
Tepid water (amount detailed in instructions)

Instructions

Step 1: Combine the cranberries, raisins, and orange juice in a small bowl. Cover and microwave until steaming, about 1 minute. Set aside until softened, about 15 minutes. Drain the cranberries, reserving the orange juice. Add enough room temperature water to the soaking liquid to measure 1 ½ cups.
Step 2: In a large bowl, whisk together flour and salt. Add the yeast, orange zest, soaked cranberries, raisins, and nuts. Stir to combine.
Step 3: Add the measured water and stir with a firm spatula or wooden spoon until all flour is incorporated.
Step 4: Cover the bowl with plastic wrap and leave at room temperature (about 70°F) for at least 12 or up to 20 hours. The dough is ready when it has risen well and the surface is a little bubbly.
Step 5: Cut a 12 by 12 inch square of parchment paper and lay it on a countertop, lightly coating it with vegetable cooking spray.
Step 6: Turn the dough out onto a well-floured surface. Sprinkle the top with more flour. Stretch the dough upward and fold it over a few times, then gently shape it into a ball by pulling edges toward the middle. Transfer dough, seam side down, to the center of the prepared parchment and lightly coat the surface with cooking spray.
Step 7: Lift the dough using the parchment paper corners and lower it into a large Dutch oven. Cover loosely with plastic wrap and let rise in a warm spot until doubled in size, about 2 hours. Test readiness by pressing gently; a slight indentation should remain.
Step 8: Adjust the oven rack to the middle position. Remove plastic wrap and discard. Lightly dust the dough top with flour and cut a 6-inch long, ½-inch deep slit along the top. Place the lid on the Dutch oven and put it into a cold oven.
Step 9: Heat oven to 450°F and bake the bread for 30 minutes, starting the timer when putting it in the cold oven.
Step 10: Remove the lid and continue baking for 25 to 35 minutes more, until the bread is deep golden brown and the internal temperature reaches 205° to 210°F. Tent with foil if browning too quickly.
Step 11: Remove bread from the pot and transfer to a wire rack. Cool completely before slicing.

Tips & Variations

Use bread flour instead of all-purpose for a chewier texture.
Add a teaspoon of cinnamon or nutmeg for a warm spice note.
Substitute pecans with walnuts or toasted almonds for a different nutty flavor.
If you don’t have a microwave, soak the fruit in warm orange juice on the stove until steaming.
For a slightly sweeter bread, add a tablespoon of honey or sugar to the dough.

Storage

Store the cooled bread in an airtight container or bread box at room temperature for up to 3 days. To keep longer, slice and freeze wrapped in foil or plastic wrap for up to 1 month. Thaw slices at room temperature and refresh by warming in a toaster or oven if desired.

How to Serve

A round loaf of bread with a rough, brown crust, filled with visible pieces of dried fruit like raisins and cranberries, is placed on a white marbled surface. The loaf is partially sliced, showing four thick slices arranged in a fan shape in front of the loaf, each slice revealing a soft, light beige interior with colorful fruit bits scattered throughout. To the right of the bread, there is a small white bowl with dark red jam and a silver butter knife resting inside it. A light gray cloth is placed near the bottom left corner of the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh fruit instead of dried?

Fresh fruit contains more moisture and may alter the dough’s consistency, so it’s best to stick with dried cranberries and raisins for this recipe.

Do I have to use a Dutch oven?

A Dutch oven helps create steam for a crispy crust, but you can bake the bread on a preheated baking stone or sheet. Add a pan of hot water in the oven to create steam if possible.