Cranberry Pecan Bread

Written by 
The Canyon Ranch Kitchen
Updated on: 
October 18, 2012

Nutrition Information (per serving)

3 g
203 mg
19 g
2 g
1 g
0 mg

2¼ cups warm water
2¼ tsp yeast
2 Tbsp honey
3 cups white bread flour
2 cups whole-wheat bread flour
1 tsp sea salt
½ cup dried cranberries
½  cup dry roasted chopped pecans


  1. Preheat oven to 325F. Lightly coat 2 medium-size bread pans with canola oil spray.

  2. Pour warm water into a large bowl and stir in yeast and honey. Let sit for 5 minutes until it begins to bubble.

  3. Add flours, salt, cranberries and pecans and mix well.  Continue mixing until dough forms a ball.

  4. Place dough ball on flat surface and knead dough until smooth and glossy, about 5 minutes. Add additional bread flour if needed to reduce stickiness. Place dough in a bowl and cover. Let rise in a warm place for 30 to 45 minutes until it has doubled in size. 

  5. When dough has doubled in size, punch down and divide in half. Form dough into 2 smooth oblong shapes and place in bread pans. Allow bread to rise again for about 1 hour until dough is approximately 1 inch above the rim of the bread pan.

  6. Bake for 40 to 45 minutes, or until golden brown. Cool and slice each loaf into 16 slices.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.