This rosemary bread with dried cranberries and pecans transforms simple ingredients into an artisan-quality loaf with sweet-savory flavors. The earthy rosemary pairs beautifully with tart cranberries and buttery pecans, creating a bread that’s perfect for holiday gatherings or everyday enjoyment. I’ve made this rosemary bread with dried cranberries and pecans countless times, and it never fails to impress guests with its bakery-style appearance and incredible aroma.
SERVES: 4 | PREP: 25 MIN | COOK: 35 MIN | TOTAL: 3 HRS (including rise time)
Ingredients for Rosemary Bread with Dried Cranberries and Pecans
Dough Base
| Ingredient | Amount |
|---|---|
| All-purpose flour | 3½ cups |
| Active dry yeast | 2¼ teaspoons (1 packet) |
| Warm water (110°F) | 1¼ cups |
| Honey | 2 tablespoons |
| Olive oil | 3 tablespoons |
| Salt | 1½ teaspoons |
Mix-Ins
| Ingredient | Amount |
|---|---|
| Fresh rosemary (chopped) | 3 tablespoons |
| Dried cranberries | ¾ cup |
| Pecans (chopped) | ¾ cup |
Finishing
| Ingredient | Amount |
|---|---|
| Olive oil for brushing | 1 tablespoon |
| Flaky sea salt | ½ teaspoon |
| Fresh rosemary sprigs | 2-3 for topping |
Step-by-Step Instructions
Phase 1: Activating the Yeast (10 minutes)
Step 1: Pour the warm water into a large mixing bowl and sprinkle the yeast over top. The water temperature is critical here—use a thermometer to confirm it’s between 105-115°F. Too hot kills the yeast, too cold won’t activate it. Let this sit untouched for 5 minutes until you see a foamy layer forming on top, which means your yeast is alive and ready.
Step 2: Stir in the honey and 1 tablespoon of olive oil using a wooden spoon. The honey feeds the yeast and adds subtle sweetness that balances the savory rosemary. Mix until the honey dissolves completely into the water—you shouldn’t see any golden streaks remaining.
Phase 2: Building the Dough (15 minutes)
Step 3: Add 3 cups of flour and the salt to your yeast mixture. Hold back that last ½ cup of flour for now—we’ll add it gradually. Stir with a wooden spoon until a shaggy dough forms. It will look rough and uneven at this stage, which is exactly right.
Step 4: Sprinkle a handful of the remaining flour on your work surface and turn the dough out. Knead for 8-10 minutes using the push-fold-turn method: push the dough away with your palms, fold it back toward you, turn it a quarter turn, and repeat. Add small amounts of the remaining flour only if the dough is sticking to your hands. You want it slightly tacky but not wet.
Step 5: Check for proper gluten development by doing the windowpane test. Pinch off a small piece of dough and gently stretch it between your fingers. If it forms a thin, translucent membrane without tearing, you’re done kneading. If it tears immediately, knead for 2-3 more minutes.
Phase 3: First Rise (1 hour 30 minutes)
Step 6: Coat a large bowl with the remaining 2 tablespoons of olive oil. Place your dough ball in the bowl and turn it to coat all sides with oil—this prevents a dry crust from forming during the rise. Cover the bowl tightly with plastic wrap or a damp kitchen towel.
Step 7: Place the bowl in a warm, draft-free spot (75-80°F is ideal). I like to turn my oven to 200°F for just 1 minute, turn it off, then place the bowl inside. Let the dough rise for 90 minutes or until it doubles in size. You’ll know it’s ready when you poke it with your finger and the indentation slowly springs back halfway.
Phase 4: Adding Mix-Ins (10 minutes)
Step 8: While the dough rises, toast your pecans in a dry skillet over medium heat for 3-4 minutes, shaking frequently. You’ll smell a nutty aroma when they’re ready. Let them cool completely, then chop roughly. This toasting step intensifies their flavor dramatically.
Step 9: Punch down the risen dough—literally give it a good punch to release trapped gas. Turn it out onto a lightly floured surface and flatten it into a rectangle about ½-inch thick. This gives you an even surface to distribute the mix-ins.
Step 10: Scatter the chopped rosemary, dried cranberries, and toasted pecans evenly over the dough surface. Fold the dough over itself several times to start incorporating the ingredients, then knead gently for 2-3 minutes until everything is distributed throughout. Some cranberries and pecans may poke out—that’s perfect for creating those rustic bakery-style pockets.
Phase 5: Shaping and Second Rise (45 minutes)
Step 11: Shape the dough into a round boule by pulling the edges toward the center and pinching them together. Flip it seam-side down and cup your hands around the dough, using a circular motion against the counter to create surface tension. This technique gives you that beautiful rounded top. If you enjoy experimenting with different bread textures, you might also like trying raisin bread or rye bread using similar shaping methods.
Step 12: Line a baking sheet with parchment paper and place your shaped rosemary bread with dried cranberries and pecans on top. Cover loosely with plastic wrap and let it rise again for 45 minutes. During this second rise, preheat your oven to 375°F and place a shallow pan of water on the bottom rack—this creates steam for a crispy crust.
Phase 6: Baking (35 minutes)
Step 13: Just before baking, brush the top of your loaf with olive oil and press fresh rosemary sprigs gently into the surface. Use a sharp knife or bread lame to score the top with 3-4 shallow slashes about ¼-inch deep. These cuts allow the bread to expand properly during baking and create that professional artisan look.
Step 14: Sprinkle flaky sea salt over the top for a final flavor boost. Slide the baking sheet into your preheated oven and bake for 35-40 minutes. The bread is done when it’s deep golden brown and sounds hollow when you tap the bottom. An instant-read thermometer inserted into the center should read 190-200°F.
Step 15: Transfer the bread to a wire cooling rack immediately. I know it’s tempting, but let it cool for at least 30 minutes before slicing. Cutting too early releases all the steam and makes the interior gummy.
Chef’s Notes
Rosemary intensity matters. Fresh rosemary is essential for this rosemary bread with dried cranberries and pecans—dried just doesn’t have the same punch. Chop it finely so the flavor distributes evenly without creating tough woody bits.
Hydration creates texture. If your dough feels too stiff, add water 1 tablespoon at a time during kneading. Slightly wetter dough produces a more open crumb structure with better chew.
Mix-in timing prevents tearing. Adding cranberries and pecans after the first rise keeps them from interfering with gluten development. This technique ensures your dough stays strong and elastic.
Oven spring needs steam. That pan of water creates the humid environment professional bakers use. It keeps the crust flexible longer during baking, allowing maximum expansion.
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 485 |
| Protein | 11g |
| Carbohydrates | 78g |
| Fat | 16g |
| Fiber | 5g |
| Sugar | 18g |
| Sodium | 445mg |
Creative Variations
Orange Cranberry Version: Replace water with fresh orange juice and add 2 teaspoons orange zest to the dough. The citrus brightens the cranberries beautifully.
Savory Herb Blend: Swap half the rosemary for fresh thyme and sage. Replace cranberries with sun-dried tomatoes and swap pecans for walnuts for a completely savory profile.
Whole Grain Boost: Substitute 1 cup all-purpose flour with whole wheat flour for nuttier flavor and extra fiber. You may need 2-3 extra tablespoons of water since whole wheat absorbs more liquid.
Maple Pecan Twist: Replace honey with pure maple syrup and increase pecans to 1 cup. Brush the finished loaf with melted butter and drizzle with maple glaze for a breakfast-style bread.
Storage & Reheating
Room temperature storage works best for the first 2-3 days. Wrap the cooled rosemary bread with dried cranberries and pecans tightly in aluminum foil or place in a bread box. Don’t use plastic bags—they trap moisture and make the crust soggy.
Freezing extends freshness for up to 3 months. Slice the bread first, then wrap individual slices in plastic wrap and place in a freezer bag. This lets you thaw only what you need.
Reheating restores texture. For whole loaves, wrap in foil and warm at 350°F for 10-12 minutes. For individual slices, toast them directly from frozen for best results.
Stale bread gets new life by making croutons or bread pudding. Cube the bread, toss with olive oil and herbs, and bake at 375°F until crispy.
Troubleshooting Guide
Problem: Dense, heavy loaf Your yeast may have been dead or the water temperature was off. Always check your yeast’s expiration date and use a thermometer for accuracy. Insufficient kneading also creates dense texture—make sure you pass the windowpane test.
Problem: Cranberries burned on top Mix-ins poking through the surface burn easily. After shaping, gently press any exposed cranberries or pecans back into the dough. You can also tent the bread with foil during the last 10 minutes of baking.
Problem: Dry, crumbly texture You added too much flour during kneading. Remember, bread dough should feel slightly tacky. Next time, resist adding extra flour unless the dough is actually sticking to your hands, not just feeling soft.
Problem: Dough didn’t rise Check your yeast freshness first, then your rising environment. Drafty or cold rooms prevent proper rising. If your kitchen is cold, try the warm oven trick or place the bowl near a heating vent.
Problem: Gummy interior despite golden crust The bread wasn’t fully baked through. Always use an instant-read thermometer to verify the internal temperature reaches 190-200°F. Visual cues alone can be deceiving with enriched doughs.
Equipment Essentials
- Large mixing bowl (at least 4-quart capacity for dough expansion)
- Wooden spoon or Danish dough whisk for mixing
- Instant-read thermometer for checking water and bread temperature
- Kitchen scale (optional but recommended for consistent results)
- Bench scraper for handling sticky dough
- Baking sheet with parchment paper
- Sharp knife or bread lame for scoring
- Wire cooling rack
- Plastic wrap or damp towel for covering rises
Shopping List for Rosemary Bread with Dried Cranberries and Pecans
Baking Aisle
- All-purpose flour
- Active dry yeast packets
- Honey
- Flaky sea salt
Produce Section
- Fresh rosemary (at least 2 bunches)
Baking/Snack Aisle
- Dried cranberries (not Craisins brand—they’re too sweet)
- Raw pecan halves
Oil & Vinegar Section
- Extra virgin olive oil
Success Secrets
1. Temperature control is everything. Invest in an instant-read thermometer and use it for both your water (105-115°F) and finished bread (190-200°F). This single tool eliminates 90% of bread-baking failures.
2. Don’t rush the rises. If your kitchen is cold, those 90 and 45-minute rises might need an extra 15-30 minutes. Bread rises on its own schedule—watch the dough, not the clock.
3. Flour your hands, not the dough. When handling sticky dough, dust your hands with flour instead of adding more to the dough itself. This prevents you from accidentally making the dough too stiff.
4. Score confidently and quickly. Use a razor blade or very sharp knife and make your cuts in one swift motion. Hesitating or sawing creates raggedy edges that don’t open properly during baking.
5. The tap test never lies. When you think your rosemary bread with dried cranberries and pecans is done, remove it from the baking sheet and tap the bottom firmly. A hollow, drum-like sound means it’s perfectly baked. A dull thud means it needs 5 more minutes.
This rosemary bread with dried cranberries and pecans delivers bakery-quality results right from your home oven. The combination of fragrant herbs, sweet-tart fruit, and crunchy nuts creates complex flavors that make every slice special.
