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Serving: 1 slice (85 grams)
Servings per recipe: 16
Calories: 200 (60 from fat)
Cholesterol: 0 milligrams
Fat: 7 grams (0.5 saturated fat, 0 trans fats)
Protein: 5 grams
Sodium: 115 milligrams
Total carbohydrate: 30 grams (4 fiber, 6 sugars)

Recipe tip

Not sure if the dough has risen enough? Test it by pressing two of your fingers about ½ inch into the top. If the holes stay, the dough is ready for the next step!

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Cranberry-pecan bread (by hand)

Cranberries can help to keep you healthy! They contain nutrients that may help to fight cancer, lower blood pressure and even prevent pesky little problems like urinary tract infections (UTIs).


2 1/2 cups warm water (110 to 115 F), divided
2 1/4 teaspoons active dry yeast
1/2 teaspoon plus 1 ½ tablespoons sugar
3/4 teaspoon salt
1 1/2 cups bread flour
1 1/2 cups whole-wheat flour (made with red spring wheat)
1 1/2 tablespoons dry milk
1 cup dried cranberries
1 cup pecans, chopped
1 1/2 tablespoons canola oil
nonstick cooking spray


  1. In a large bowl, dissolve yeast in 1 cup warm water. Add 1/2 teaspoon sugar. Stir. Set aside.
  2. In another large bowl, combine salt, flours, 1 1/2 tablespoons sugar, dry milk, cranberries and pecans. Add 1 ½ cups warm water, oil and yeast/sugar mixture. Mix until combined.
  3. Lightly flour a clean surface. Knead dough until smooth and elastic.
  4. Coat a large bowl with nonstick cooking spray and place dough in the bowl. Flip dough once so top is coated in nonstick cooking spray.
  5. Cover dough and set in a warm place. Let rise until it has doubled in size.
  6. Punch dough down, shape into a loaf and transfer to a bread pan coated with nonstick cooking spray. Cover and let rise once more.
  7. Preheat oven to 350 F.
  8. Bake (uncovered) for 30 minutes.
  9. Remove bread from pan and let cool on a wire rack for about 1 hour.
  10. Slice and serve.

Makes 16 servings

Recipe contains: wheat, milk


Source: Allina Health clinic - Diabetes Education, Good for you! cookbook, 2012

First published: 01/03/2013
Last updated: 10/29/2013

Reviewed by: Allina Health's Patient Education Department