Cranberry Cherry Raisin Bread offers a hint of  naturally colored blush to this small  fruit filled toasting bread for breakfast.

Cranberry Cherry Raisin Bread

By Sue Lau | Palatable Pastime

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Cranberry Cherry Raisin Bread is my recipe of the day for the blogging group Bread Bakers. We group together monthly to post on a common theme chosen by a group member taking a turn hosting. This month Radha, of Magical Ingredients has suggested we prepare some breads that are naturally colored.

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I decided to bake up a variation of  an  older bread recipe  I shared back in my Recipezaar days. It had evolved out of an ABM recipe I had been making since the 1990’s from a book called “Electric Bread”. The  original recipe was  for a type  of apricot bread. But not having all the ingredients  on  hand, I had improvised.

At that time I used a jam called Knott’s Berry Farm raspberry-cranberry spread. But that is no longer available. And  this recipe turned out to be my  family’s favorite bread for breakfasts. It made excellent toast. And it had such a beautiful berry color.

Recently while  shopping though, I came across a jar of  Bonne Maman jam called Cranberry-Cherry. I immediately thought of the older bread and decided to use this jam in it.

But  things being as they are, it  is marked  “limited edition”. So you may have to improvise on  your own  with  another jam you find suitable.

My only disappointment with this loaf is that it wasn’t nearly as pink  as the one made with Knott’s jam. It is still delicious however even if the pink  tone is just a blush.

It  makes a small loaf, since it came from a small abm recipe. But no matter. Even if short, it   is perfect to make some toast for  breakfast, smeared with jam or  cinnamon sugar. Or perhaps as a tasty pbj sammy.

Bread Bakers

Naturally  Colored  Breads

Happy New Year! We are starting this year’s events with a colorful beginning. Our theme for this month is “Naturally Colored Breads” and Radha of Magical Ingredients is our host.

• Matcha and Strawberry Cream Melonpan by Magical Ingredients
• Panini al Pomodoro by Karen’s Kitchen Stories
• Cranberry Cherry Raisin Bread by Palatable Pastime
• Natural Rainbow Challah by Food Lust People Love
• Turmeric Sourdough by A Messy Kitchen
• Beetroot Pinwheel Paratha by Sneha’s Recipe
• Turmeric Milk Bread by Ambrosia
• Spinach Monterey Jack Sourdough Bread by Zesty South Indian Kitchen
• Callaloo Bread by Passion Kneaded
• Purple Sweet Potato Pepita Swirl Bread by A Messy Kitchen
• Beet Bread by A Day in the Life on the Farm

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. We take turns hosting each month and choosing the theme/ingredient. Follow our Pinterest board right here. Links are also updated each month on this home page.

Cranberry Cherry Raisin Bread

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Cranberry Cherry Raisin Bread

Cranberry Cherry Raisin Bread

Sue Lau

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Prep Time 2 hrs 15 mins

Cook Time 30 mins

Course Bread

Cuisine American

Servings 10

Calories 163 kcal

Equipment

• 1 stand mixer or Kitchenaid mixer with a dough hook

Ingredients

  

1x2x3x

• 2 cups white bread flour
• 1 tablespoon buttermilk powder or powdered dry milk
• 1 teaspoon salt
• 1 tablespoon vegetable oil
• 1/4 ounce packet fast acting yeast (7 grams)
• 3/4 cup water (120F.)
• 3 tablespoons Bonne Maman Cranberry Cherry preserves (warmed slightly)
• 1/3 cup dried cranberries
• 1/3 cup dried cherries (chopped)
• 1/3 cup golden raisins

Instructions

 

• Combine flour, dry milk, salt, vegetable oil, yeast, water and preserves in the bowl of an electric stand mixer fitted with a dough hook.
• Mix into a dough and continue mixing, adjusting water or flour by small amounts if necessary to achieve a smooth dough.
• Add dried cranberries, raisins and cherries and mix/knead just until those are incorporated throughout the dough.
• Turn out dough and place into a lightly greased stainless mixing bowl.
• Cover lightly with plastic or a cloth and proof in a warm draft-free place at 100F. for one hour or until dough has doubled in size. The doubling is more important than the time, so if it hasn't risen enough, keep proofing.
• Punch down dough and shape into a loaf; place in a greased 9x5x3-inch loaf pan. Cover lightly and continue to proof for 30-60 minutes or until doubled again.
• While proofing, preheat oven to 350F.
• When the dough is ready, bake for about 30 minutes or until the bread probes with an instant read thermometer to an inner temperature of 200F.
• Turn bread out of the pan and cool on a wire rack.

Notes

From the kitchen of palatablepastime.com

Nutrition

Calories: 163kcalCarbohydrates: 33gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 241mgPotassium: 84mgFiber: 2gSugar: 11gVitamin A: 145IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Keyword raisin bread

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