Cranberry Pignoli Nut Bread

Cranberry Pignoli Nut Bread

5 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    45 m
  • Ready In

    4 h
Andrew
Recipe by  Andrew

“A wholesome breakfast bread using cranberries and pignoli. Pignoli are also known as pine nuts or pignon.”

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Ingredients

Adjust Servings

Original recipe yields 2 - 9x5 inch loaves

Directions

  1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  2. In a large bowl, combine the yeast mixture with the flour, wheat germ, oats, brown sugar, egg, butter and salt; stir well to combine. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  3. Deflate the dough, turn it out onto a lightly floured surface and knead in the cranberries and pine nuts. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
  4. Bake in preheated oven for 45 to 55 minutes, or until loaf sounds hollow when tapped on the bottom.

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Reviews (5)

Rate This Recipe
LESLIEKAE1
7

LESLIEKAE1

Pinenuts and Craisins go together nicely. Nice taste. I liked it toasted and then spread with butter. I only had 1 cup of Craisins and think 2 might be excessive. I had to use more that 2 cups of flour in order to knead the dough because it was too sticky. Also, this was done in just 30 minutes, 45 to 55 minutes would have burned it.

TheBritishBaker
6

TheBritishBaker

BREAD MACHINE REVIEW: I decided to try at making this in the bread machine and it really did turn out quite well. First of all I added all the wet ingredients, then the dry (even the cranberries and nuts) then turned it to the dough setting. Once it reached the end of the dough cycle, I kneaded a little and dropped in a greased pan. I glazed the top with beaten egg, and cooked in the oven as usual. Great tasting breakfast bread, perfect with a smear of butter!

MACKALLEN
6

MACKALLEN

I used mixed dried fruit instead of just cranberries, and I think the loaves taste great. They didn't rise as high as I thought they would, but their texture is light. Watch the baking time on these though--35 minutes in the oven and mine came close to being burnt. 45 minutes would be way too much time in the oven.

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 120 cal
  • 6%
  • Fat
  • 3.2 g
  • 5%
  • Carbs
  • 20.6 g
  • 7%
  • Protein
  • 3.3 g
  • 7%
  • Cholesterol
  • 11 mg
  • 4%
  • Sodium
  • 108 mg
  • 4%

Based on a 2,000 calorie diet

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Cranberry Nut Bread I

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