Cranberry Cherry Raisin Bread #BreadBakers

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

Cranberry Cherry Raisin Bread

By Sue Lau | Palatable Pastime

This post may contain affiliate links. Please read my disclosure policy.

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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Cranberry Cherry Raisin Bread

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

Bread Bakers logoHappy 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.

#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

Cranberry Cherry Raisin Bread

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Cranberry Cherry Raisin Bread

Cranberry Cherry Raisin Bread

Sue Lau
No ratings yet
Prep Time 2 hrs 15 mins
Cook Time 30 mins
Course Bread
Cuisine American
Servings 10
Calories 163 kcal


  • 1 stand mixer or Kitchenaid mixer with a dough hook


  • 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


  • 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.


From the kitchen of


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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Cranberry Cherry Raisin Bread

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11 responses

      • I have tried this twice. It doesn’t rise very much. Doesn’t go to the top of the pan. Is this normal? Does the recipe need some sugar, or do the preserves provide enough sugar? Thanks.

      • It is risen and baked out. It is just a shorter bread and smaller loaf. It is not pullman sized.

  1. A cool way to use jam in bread! I love this idea! I have my homemade jam and would love to try. Totally agree on how the light pink color changes to blush. Been there. Your bread sounds perfect and I am bookmarking to try.

    • The Knott’s light fruit spread in cranberry-raspberry that I used to use years ago actually kept it a beautiful pink inside. It must have been jammed with food coloring. rofl!

  2. Love the idea of using preserves! I made so many for Christmas gifts, I have much more than we will use in a year, this is a great idea.

  3. I am that sad person who had to look up what ABM meant. 🙂 They were all the craze back in the day, weren’t they? My grandparents had one and it was lovely to wake up to the aroma of baking bread. Despite the subtle pink color, I’m sure the flavor it all there, Sue!

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