Cranberry Cinnamon Bread

This bread is made with white whole wheat flour which has the fiber and goodness of regular whole wheat flour.

Cranberry Cinnamon Bread


2 loaves 2 loaves


Intermediate Intermediate

Prep Time

0:40 0:40

Bake Time

40 to 45 minutes 40 to 45 minutes

Rise Time

2-1/2 hours 2-1/2 hours

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  • 1/2 cup warm water (100° to 110°F)
  • 2 (4-1/2 tsp.) envelopes Fleischmann's® Active Dry Yeast
  • 1/2 cup warm water (100° to 110°F)
  • 1/2 cup warm milk (100° to 110°F)
  • 1/2 cup brown sugar
  • 2 tablespoons corn oil
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3-3/4 to 4-1/4 cups white whole wheat flour
  • 1 cup dried cranberries, divided
  • Cinnamon Filling
  • 1/4 cup butter, very soft
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 1-1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Additional butter, optional


  1. Combine 1/2 cup warm water and yeast in large mixer bowl; stir until dissolved. Add 1/2 cup warm water, milk, brown sugar, oil, egg, vanilla, cinnamon, nutmeg, salt and 2 cups flour. Mix on medium speed for 2 minutes. Stir in 2/3 cup cranberries and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 5 to 7 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1-1/2 to 2 hours.
  2. Punch dough down. Divide dough in half. Roll each half to a 12 x 7-inch rectangle. Spread evenly with softened butter, Cinnamon Filling and remaining dried cranberries. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place seam side down in two greased 8-1/2 x 4-1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
  3. Bake in preheated 350°F oven for 40 to 45 minutes or until thermometer inserted in center reads 190°F. Brush tops with melted butter, if desired. Remove to wire rack to cool.
  4. Cinnamon Filling: Combine brown sugar, sugar, cinnamon and nutmeg in a small bowl.

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