Blueberry-Cranberry Bread

Blueberry Cranberry Bread - Crust

This blueberry and cranberry loaf is based on a recipe for “election day bread,” which originally had raisins, candied citrus, and spices. Considering its name, doesn’t it make more sense studded with reds and blues?

But since blueberries are in season during the warmer months and cranberries during the cooler months, this combination doesn’t make sense from the standpoint of the farmer’s market-obsessed, either.

Help decide the outcome of this recipe. Which would you prefer?
(click here to visit the original post if you can’t see the polling form below)

Blueberries or Cranberries?

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Your input counts.

adapted from the Election Day Bread recipe in Bernard Clayton’s New Complete Book of Breads

Blueberry-Cranberry Bread with Nuts

makes one 10-inch tube loaf

Blueberry Cranberry Bread with Walnuts
Red, white, and blue with a handful of nuts. Very American.

For the Yeast Batter:

1 1/2 cups bread or all-purpose flour (6.75 ounces / 191 grams)
3 teaspoons instant yeast
2 teaspoons granulated sugar
1 1/2 cups warm water, about 120ºF / 49ºF

For the Final Dough:

3 cups bread or all-purpose flour (13.5 ounces / 383 grams)
2 teaspoons salt

3/4 cup butter (6 ounces / 170 grams), at room temperature
1 cup granulated sugar (7 ounces / 200 grams)
2 large eggs, at room temperature

1 cup dried blueberries
1 cup dried cranberries
1 cup coarsely chopped nuts
1 tablespoon flour

confectioner’s sugar, for dusting (optional)

Final Dough Instructions:

Mix Batter      Mix all of the yeast batter ingredients until smooth.
                The consistency will be similar to thick pancake
                batter.

Ferment         Cover the yeast batter and let rise for 30 minutes. The
                yeast batter will be bubbly and will rise considerably.

Mix Dry         Mix the 3 cups of flour and salt until thoroughly
                incorporated.

Cream           Cream the room temperature butter and sugar until light
                and fluffy. Add the eggs one at a time and continue
                mixing until smooth.

Final Mix       Add the butter mixture to the yeast batter and stir
                thoroughly. Add the salted flour about 1/4 cup at a
                time while stirring vigorously. The batter will be
                very sticky and have some gluten development.

                Dredge the blueberries, cranberries, and nuts in
                1 tablespoon of flour and add to the batter. Mix
                until the fruits and nuts are evenly distributed.

Pan             Spoon the batter into a lightly greased 10-inch tube
                pan. Level and smooth the tops with a spoon.

Final Proof     Cover and let rise at room temperature until almost
                doubled in size, about 1 1/2 to 2 hours.

Blueberry Cranberry Bread - Proofed
Proofed cranberry-blueberry bread.

Preheat Oven    375ºF / 190ºC

Bake            Bake at 375ºF / 190ºC for about 1 1/4 to 1 1/2 hours,
                rotating the pan halfway through baking. Test for
                doneness using a wooden skewer or cake tester.

Dust with confectioner's sugar, if desired.

Blueberry Cranberry Bread - Powdered Sugar
Blueberry-cranberry bread dusted with confectioner’s sugar.

Blueberry Cranberry Bread - Sliced
Blueberry-cranberry bread crumb.

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32 Responses to “Blueberry-Cranberry Bread”

  1. Vera says:

    What a beauty, Jude! I’m so much in love with yeasted cakes!

  2. linda says:

    Lovely bundt cake/bread. Looks like panettone.

  3. Meeta says:

    Yeasted cakes are just the best! I love your choice of blueberries and cranberries a lot better than the original version.

  4. snookydoodle says:

    wow looks great to me. :) wish i could crab a piece. It is similar to pannettone :)

  5. Manggy says:

    That is fantastic (and very American, heh :) . I should really give yeasted cakes a shot. Seeing your blog just gives me the kick in the a I need to touch yeast again!

  6. Rosa says:

    Magnificent! I’d love to have a slice of that gorgeous cake!

    Cheers,

    Rosa

  7. MyKitchenInHalfCups says:

    I can’t vote between blueberries and cranberries, those both get my vote! Maybe in my youth I’d have gone solely for blueberries but now I can’t do without cranberries either.
    Blueberries and cranberries – my choice over the originals.

  8. Ben says:

    I make a lot of things that don’t make sense at all, so I wanna vote for both. hehe. But since I can only vote once I’ll go with cranberries. Nice looking bread :)

  9. Caitlin says:

    Wow, that’s just so pretty, and definitely a more color-accurate election day pastry. And really, are you just trying to show everyone up by making things like this day after day, or are you doing NaBloPoMo? I’m getting a bit of an inferiority complex here :)

  10. kat says:

    I really wanted to vote for both….

  11. Susan/Wild Yeast says:

    In truth I’d say both berries together are best. On principle I voted for the blueberries.

  12. van says:

    An American Kugelhopf? Great version of bread! Sounds very tasty, full of fruits and nuts.

  13. sweetbird says:

    I’d usually go for all blue, if ya know what I mean, but cranberries are so much tastier. Of course, I’m a total spaz when it comes to sweet stuff (blech) so what do I know?

    Can I vote for beer?

  14. maris says:

    This looks so delicious! The finished product with the powdered sugar looks so elegant, too.

  15. Soma says:

    Wonderful!! I love the combination of colors and the flavors of both the berries together, & I voted but not from the political standpoint. I am baking myself a pumpkin cranberry cake right now.. and why didn’t i think of a bundt cake. they look so much prettier!!

  16. noobcook says:

    I have voted ;p

    Your fruit-n-nuts bread is beautiful!

  17. Andrea says:

    How to choose between blueberries and cranberries?! They’re so different! But that is a beautiful cake and I’d willingly take a slice.

  18. Natashya says:

    Looks beautiful Jude. TWD is making kugelhopf this week coming, looks to be a relation to this bread. So pretty. (wish me luck!)

  19. Vicki says:

    I vote for blueberries in the cake, cranberries slightly mashed (or maybe even cooked down to a sauce) in sweet yogurt on top of the cake. Democracy :)

  20. Elizabeth - Cake or Death? says:

    Your blueberry vs cranberry poll results track nicely with the election results. Blue all the way!

    Gorgeous cake, and I love the photos. I’m craving cake now!

  21. grace says:

    your bejeweled bread looks lovely–definitely appropriate for election day. and i prefer fresh blueberries, but dried cranberries. :)

  22. Sweatha says:

    Lovely loaf,as for the poll,I prefer both.The result bread is fantastic,rich looking -panettone style.Bookmarked.I am stumped at this.Lovely.
    But 1 question -Why is egg added to a bread?.There are eggless versions of several breads as well.I am not sure what is the purpose,hence the question.Hope I am not troubling you.If so ignore it. Cheers

  23. Shaheen says:

    Gorgeous looking bread, although I’m a bigger fan of cranberries so I’d put a lot more of those.

  24. Miri says:

    This cake looks wonderful, Jude! I love how the fruit are spread so perfectly even inside it.

  25. Recipe Round-Up ~ Thanksgiving Inspiration! — Sugared Ellipses . . . says:

    [...] cornucopia of recipes that can tantalize guests at your celebration. From breads and puddings: Blueberry-Cranberry Bread and Calabaza en Tacha – Candied Pumpkin and Guava from Apple Pie, Patis, & Pâté Golden [...]

  26. Should’ve added an option for both, I guess.

    Caitlin – That’s the plan. Just kidding. Nablopomo sounds like torture.

    Susan – :)

    Sweetbird – Will consider adding beer… I guess it counts because it’s fermented, too?

    Natashya – Got a few kugelhopf recipes… Been wanting to try this savory version.

    Vicki – Sounds like a great variation.

    Elizabeth – I noticed.. It really is pretty representative of the results :)

    Grace – Was going to use frozen… the fresh blueberries looked questionable.

    Sweatha – Eggs add a bit structure to this batter-type dough because it stiffens when baked. it probably doesn’t need it — I’d add a bit more water and maybe more mixing to develop gluten if the eggs are omitted.

    Thanks guys!

  27. Y says:

    That bread looks amazing. All I can do is stare at the screen and wish I could taste a piece..

  28. javapot says:

    *DUh* Didn’t realize there was a recipe with the poll!!! He he…guess what I am going to make soon :) Looks very nice, can pass for a kugel!!

  29. Barbara says:

    I love that it is load with fruit and nuts! Looks delicious!

  30. Tim says:

    Wow! I can’t wait to try this. Do you suppose it would ship/keep well? I need to start thinking about what I’ll send to folks for Christmas.

  31. Trendyt says:

    Some delicious things on this page. Maybe someone here knows how to make that pumpkin sweet meat I was buying on a Spanish market (Albox, Almeria)on holiday. It is the orange coloured Pumpkin, firm and very very sweet, almost crystalised, probably cooked in sugar. Sold in bite size chunks or in rings for chopping up when wanted, on stalls selling all sorts of sweets or just specialising on the Pumpkin sweet. I’ve searched the web but found nothing yet.

    Please, can anyone help me ?

    Trendyt

  32. Mary Allen says:

    I’m keep a list of resources related to yeast cures and remedies – please feel free to link back.

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