In case you live under a rock, it’s the day before Thanksgiving! I hope you have your menus planned and prepped or know what you are bringing to help supplement someone else’s feast. If you happen to still be hunting for the carbs, I highly suggest my Greek yogurt-rosemary dinner rolls or this bread. Because what’s more festive than cranberry bread?
Oh but there’s more than just cranberries in this gorgeous loaf. How about some crunchy walnuts, hearty oats, and the usual fall suspect of cinnamon? I knew that would catch your attention. Not only is this bread visually appealing, it will also satisfy your nose with its wonderful aromas. With a swipe of honey butter on top you may not even need dessert – but who am I kidding? Bring on the dessert to seal off this food celebration fit for a fat kid.
One year ago: Red Velvet Rice Krispie Treats
Three years ago: Leftover Turkey Tetrazzini
CRANBERRY-WALNUT OAT BREAD
Makes 1 loaf
2-1/4 tsp active dry yeast
3 cups bread flour
1 cup old-fashioned oats
2 tsp ground cinnamon
1 tsp salt
1 cup + 2 Tbsp water
1 Tbsp vegetable or canola oil
1/3 cup honey
1 cup chopped walnuts
1 cup dried cranberries
Honey butter, for serving
- In the bowl of a stand mixer, combine yeast, one cup flour, oats, cinnamon and salt.
- In a large measuring cup (or small bowl), combine water, oil and honey. Heat in microwave in 30 second intervals until it reaches 120-130 degrees F.
- Add liquid ingredients to the dry mixture in the mixing bowl. Using paddle attachment, beat on medium speed for 4 minutes.
- Switch to the dough hook and gradually add in the remaining flour and knead for 5-7 minutes or until smooth and elastic. Add in the walnuts and cranberries and knead gently by hand until combined.
- Place dough in a lightly oiled bowl and turn to grease the dough ball. Cover and let rise for one hour or until doubled.
- Lightly grease a 9×5-inch loaf pan, set aside.
- Place dough on lightly floured surface and punch down to remove air bubbles. Roll into a 14×7-inch rectangle. Starting with the short side, roll up tightly to form a roll. Pinch edges and ends to seal. Place in preapred loaf pan. Cover with a clean towel and let rise until indentation remains after touching, about 30 minutes.
- Meanwhile, preheat oven to 375 degrees. Bake for 30-40 minutes or until the top is golden brown. Remove from pan and let cool completely.
- Slice (toast if desired) and serve with honey butter.
Source: Adapted slightly from Rachel Cooks.