Sweet Orange Cranberry Nut Yeast Bread | Peri's Place For Recipes

Sweet Orange Cranberry Nut Yeast Bread
Prep Time
4 - 5 Hours
Oven Temp
350 F
Cook Time
40 - 45 Minutes
1 Large or 2 Small Loaves


For the Bread:

  • 1/3 cup (3 ounces) milk
  • 1 1/2 tsp active dry yeast
  • 1 1/2 cups (7 1/2 ounces) plus 1 tablespoon bread flour, divided, plus more if needed
  • 1 tbsp bourbon
  • 1/2 cup (3 ounces) raisins
  • 1/4 cup (1 3/4 ounces) plus 1 tablespoon granulated sugar
  • 1 large egg yolk
  • 3/4 tsp salt
  • 6 tbsp (3 ounces) unsalted butter, soft, not melted, cut into small cubes
  • 4 tsp finely chopped orange peel from one orange (see note above)
  • 1/3 cup (3 ounces) chopped walnuts
  • 3 1/2 ounces baking marzipan

For the Glaze:

  • 4 tablespoons (2 ounces) unsalted butter, melted
  • 1 cup (4 ounces) confectioner's sugar


  1. Heat milk in microwave until just warm (approximately 20 seconds). Pour into bowl of a warmed stand mixer and whisk in yeast and 1 tablespoon bread flour. Let rest for 30 minutes.
  2. Combine bourbon and cranberries and gently heat until warm; set aside.
  3. After 30 minutes, add remaining bread flour, sugar, and egg yolk to yeast mixture. Mix with paddle at low speed just until mixture begins to come together, about 1 minute. With mixer running, add salt and then slowly add butter one chunk at a time to incorporate. If dough seems too wet, add up to a few tablespoons more flour. Continue to mix until a soft, smooth dough forms, about 6 minutes. Mix in cranberries, orange zest, and walnuts until just incorporated.
  4. Form dough into a ball, place in a greased bowl, cover, and let rest in a warm place until dough has risen by about 50 percent, 1 to 2 hours.
  5. Adjust oven rack to middle position and preheat oven to 350°F. Line a large baking sheet with parchment paper. Place dough onto lightly floured work surface and shape into an 4-inch by 10-inch loaf. Carefully transfer the loaf to the parchment-lined baking sheet, loosely cover, and let rest in a warm place for about 45 minutes.
  6. Bake until golden brown and just cooked through, 30-40 minutes. Do not overbake or your loaf will be dry.
  7. For the Glaze: Brush the loaf immediately with half the melted butter. Sprinkle with a coating of confectioner's sugar. Let the glaze cool. Then brush with remaining melted butter and sift 1/2 of the remaining confectioners' sugar over the top. Let cool. Sift with remaining confectioners' sugar and serve.

Good to Know

Note: For the orange peel, use a sharp vegetable peeler to slice off the outer peel of the orange then finely chop.

You may not see much rising of the dough, but when it feels soft and puffy (after about 1-2 hours)it is ready and it will rise more when baked.

You can also make this into two loaves. This freezes. You can also play around with the type of fruit you incorporate. Try rum soaked raisins and almonds.

Modified from Serious Eats