This Cranberry Walnut Bread is the perfect bread for leftover turkey sandwiches! It is also good on its own with a bit of butter.
This bread is so delicious you may want to plan ahead for holiday leftovers or breakfasts!
This loaf is not like a quick bread – it is more like a real loaf of bread. You could toast it like you would Cinnamon Raisin bread. Spread it with cream cheese or butter.
But – it was to-die-for with leftover turkey, mayo and cranberry sauce in a sandwich the day after Thanksgiving. You could use chicken as well.
It does take a longer rise period than regular white bread. I made it in the dough cycle of my bread machine and let it go through the ‘final’ rise. My dough cycle is
- 5 minute knead
- 5 minute rise
- 20 minute knead
- 60 minute rise.
Then I shaped it into loaves at the end of the dough cycle and gave it another 60 minute rise. If you don’t allow it to do the second rise it will be dense and only about 5″ high.
I made dough for a 1 1/2 pound loaf. I made one big loaf the size of regular bread and then split the second half of the dough into 2 smaller pans that I can freeze or gift.
It freezes well. And- it would make a lovely hostess gift.
- 1 cup milk
- 2 eggs beaten
- 1/4 cup butter melted
- 1/4 cup sugar
- 1 tsp salt
- zest of 1 lemon optional
- 3 cups all purpose flour
- 2 tsps quick rise yeast
- 1/2 cup dried cranberries rough chopped
- 1/2 cup walnuts rough chopped
- Mix liquid ingredients.
- Mix flour, salt and sugar.
- Add ingredients to bread machine in order of manufacturer's instructions. Mine is wet ingredients, flour mixture, then sprinkle the yeast on top of the flour. Start the dough cycle.
- Add the cranberries and walnuts at the beep. You can add them with the flour at the beginning but they may get more ground up.
- Spray 2 loaf pans with cooking spray. At the end of the dough cycle. Divide dough in half, shape into 2 loaves. Cover the loaf pans with a clean cloth and allow dough to rise another 60 minutes.
- Heat oven to 350 degrees and bake 40 minutes. See note.