Cinnamon Cranberry Pecan Bread


  • 3 1/2 cups all purpose flour
  • 4 teaspoons sugar 
  • 1 1/4 teaspoons salt
  • 2 teaspoons instant yeast
  • 1 1/4 teaspoons cinnamon
  • 1 large egg, lightly beaten
  • 2 tablespoons shortening at room temperature
  • 1/2 cup whole milk at room temperature
  • 3/4 cup water at room temperature
  • 1 cup dried cranberries
  • 3/4 cup chopped pecans
  • melted butter
  • 1/4 cup sugar
  • 1 tablespoon cinnamon
  1. Combine flour, sugar, salt, yeast, and cinnamon in a large mixing bowl.
  2. Add egg, shortening, whole milk, and water to flour mixture.
  3. Stir with a large wooden spoon until the dough comes together in a ball.  Adjust flour or water if the dough seems to sticky or stiff.
  4. Move the dough to lightly floured surface and knead by hand for about 10 minutes.  Add flour while kneading if needed.
  5. In the last 2 minutes of kneading add cranberries and pecans.  Distribute throughout dough as evenly as possible.
  6. Transfer dough to a lightly oiled large bowl, rolling the dough to coat.  Cover with a kitchen towel and allow dough to rise for 2 hours.
  7. After 2 hours split dough in half and place in 2 lightly oiled bread pans.  Cover bread pans loosely with plastic wrap and allow to rise for another hour to hour and a half.
  8. Preheat oven to 350°.  Bake bread on the middle rack for 20 minutes.  After 20 minutes turn bread 180° for even baking and bake for another 20-30 minutes until the top is golden brown.
  9. Immediately remove bread from pans and brush with butter.
  10. Mix 1/4 cup sugar and 1 tablespoon of cinnamon in a small bowl and sprinkle top with mixture.
  11. Allow to cool for a bit before cutting or eating.
  12. Slather with butter if you desire and enjoy!