Rosemary Cranberry Pecan Bread (Bread Machine Dough + Oven-Baked)
Sneak Peek: This rosemary cranberry pecan bread has a crisp crust, chewy texture, and a sweet–savory flavor. Let your bread machine handle the dough—then shape and bake for an artisan-style loaf in 3.5 hours.
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Ever strolled past a bakery window, eyeing those rustic artisan loaves, and thought, “I wish I could make that”? Now you can! This Rosemary Cranberry Pecan Bread gives you all the charm of a handcrafted loaf—right from your kitchen.
Your bread machine takes care of the mixing and kneading. From there, a simple shape-and-bake step gives you a golden crust with a tender, flavorful interior. Cranberries and pecans add sweetness and crunch, while fresh rosemary brings a savory note.
How I Use a Bread Machine for Better Bread
I use my bread machine (my favorite) to mix and knead the dough using the DOUGH cycle, then shape the loaf and bake it in a conventional oven. This approach gives me better rise, structure, and crust — results I’m happy to share with family and friends.
If you prefer to bake bread entirely in your machine, you can—but results will vary depending on the recipe, humidity, and your bread machine model. My free Bread Machine Crash Course explains my approach in more detail .
Ingredients & Substitutions
• FLOUR: Blend of whole wheat and bread flour for a sturdy yet chewy loaf
• HONEY: Adds subtle sweetness; no substitutes tested
• SALT: Table or sea salt; add ¼ teaspoon more if using kosher salt
• YEAST: Instant or bread machine yeast works best; add ¼ teaspoon more if using active dry
• ROSEMARY: Fresh is best; if using dried, reduce amount by one-third
• CRANBERRIES: Use dried fruit; substitute dried cherries, dried blueberries, or dried apricots.
• PECANS: Substitute with walnuts, almonds, or pistachios. Toast for better flavor.
No bread machine? See the recipe notes for how to make this recipe with a stand mixer or by hand.
How to Make Cranberry-Pecan Rosemary Bread
⬇️ Jump to the recipe below for exact amounts and detailed instructions.
Pre-Ferment (Night Before)
Make the Dough (Next Day)
How To Shape
Baking
Rosemary Cranberry Bread with Pecans (Bread Machine Dough)
Video
Ingredients
Pre-ferment
- 1 cup (227 g) spring or tap water
- 1½ cups (180 g) whole wheat flour
- 1 teaspoon instant or bread machine yeast
Dough
- ⅓ cup (71 g) spring or tap water
- 1 tablespoon honey
- 1½ teaspoon salt
- 1¾ cups (210 g) bread flour
- ¼ teaspoon instant yeast
- 1-2 teaspoons fresh rosemary, chopped
- ½ cup (55 g) toasted pecans, coarsely chopped
- ¾ cup (97 g) dried cranberries
Glaze
- 1 large egg
Instructions
- Make the Pre-ferment (Night Before): Add 1 cup (227 g) spring or tap water, 1½ cups (180 g) whole wheat flour, and 1 teaspoon instant or bread machine yeast) to the bread machine pan. Select the DOUGH cycle and let it mix for 5 minutes. Use a spatula to ensure all the flour is wet.Unplug the machine and let it sit overnight (8-16 hours).
- Make the Dough: Add ⅓ cup (71 g) spring or tap water, 1 tablespoon honey, 1½ teaspoon salt, 1¾ cups (210 g) bread flour, and ¼ teaspoon instant yeast to the pre-ferment in the bread machine pan.
- Select the DOUGH cycle and start.First check: After a couple of minutes, check the dough to make sure it is coming together into a raggedy ball. If not, add more water 1 tablespoon at a time. If you see pancake batter instead of dough, you forgot some flour—just add it slowly until everything pulls together.Second check: Check dough again after about 15 minutes. The dough should stick to the sides of the pan, then pull away cleanly. If too wet, add flour 1 tablespoon at a time. If too dry and the dough doesn't stick at all, add more liquid. See more details–Surprising Secret for Making Better Bread with a Bread Machine.NOTE: Bread dough is influenced by flour, humidity, and even your kitchen temperature—so use this step to fine-tune the dough for your environment.
- Add fruit and nuts: When the bread maker beeps add 1-2 teaspoons fresh rosemary, chopped, ½ cup (55 g) toasted pecans, coarsely chopped, and ¾ cup (97 g) dried cranberries.
- End of DOUGH cycle: The dough should be doubled. If not, give it more rise time until it is. Restart the DOUGH cycle and knead for 5 seconds to deflate the dough. Stop the machine and turn the dough out onto a lightly floured surface, shape into a smooth ball, cover, and let rest for 10 minutes.
- Shape: Roll into an 8×12-inch rectangle, then roll up tightly from the long side. Pinch seams, tuck ends under, and shape into a rounded oval loaf. Place on a parchment-lined baking sheet and cover loosely. Let it rise until almost doubled in size.
- Bake: About 15 minutes before the bread is ready to bake, preheat your oven to 425˚F (220˚C). Make glaze by beating 1 large egg until smooth. Glaze the loaf being cautious not to let the glaze drip down the side.Using a single-edge razor blade (or a sharp, serrated knife), carefully make a few shallow cuts across the top of the bread, about 1/2 inch deep. and brush with beaten egg glaze.Bake for 25–30 minutes or until the internal temp reaches 200°F (93°C).
- Cool: Allow the loaf to cool on a rack before slicing. Or slice while it's warm at the risk of squashing your bread. It's worth it. ?
Notes
- Unbaked dough: Freeze after the DOUGH cycle or after shaping (before final rise). Defrost in the fridge overnight.
- Baked bread: Double-wrap and freeze up to one month. Reheat gently.
- Stand Mixer: Mix until moistened, then knead with a dough hook (speed 2–3) until smooth and elastic (5–10 minutes). Let rise, deflate, and shape as directed.
- By Hand: Mix to a shaggy dough, knead on a floured surface until smooth and elastic (10–20 minutes). Let rise, deflate, and shape as directed.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Frequently Asked Questions
Yes, but it will be denser. Add vital wheat gluten (per package directions) and a little extra liquid to help.
You can, but the crust will be softer and thicker. Use the Basic or Whole Wheat cycle for best results. Baking in the oven gives a crisp, golden crust.
Keep at room temperature in an airtight container up to 3 days. For longer storage, slice and freeze up to 3 months.
Leave it out, or swap in thyme or sage for a different flavor.
Final Thoughts
Remember that bakery loaf you once admired through the window? This rosemary cranberry pecan bread brings that same artisan feel to your own kitchen. With its balance of savory herbs, sweet fruit, and crunchy nuts, it’s a bread worth sharing—whether at the dinner table, in a sandwich, or as a gift fresh from your oven.
— Paula, Home Economist
Homemade Food Worth Sharing
Need help troubleshooting?
Email me: Paula at saladinajar.com — photos help!
If You Enjoy Making Yeast Bread, Check Out These Posts
- Helen Corbitt’s Monkey Bread if you are looking for something simple with a spectacular presentation
- Read through 6 Bread Machine Secrets for Beginners for some great tips.
- 5 Reasons Why I Use a Bread Machine: Find out why you might need a bread machine if you don’t already have one.
- Should Liquids Be Warm When Using A Bread Machine? Many people are surprised about this.
Perfect bread for Thanksgiving dinner (or any meal really). This was delicious and a hit at our Thanksgiving this year. I made this bread fully in the bread maker. I followed the recipe ingredient list but needed to bake it in the bread machine due to oven space and time. I started the preferment the night before and finished the rest the next morning. I cooked it on the white bread setting, dark crust, 2lb loaf and it turned out perfect. This will definitely be a staple for holiday meals! Thanks for the recipe!
Hi Kari,
I’m so glad it turned out, even when baked in the bread machine. People often ask me about this, so you comment is a good testimonial. Happy Holidays!
Can I use Einkorn flour
Hi Linda,
Yes, you can use Einkorn flour, but it behaves differently than regular flour. Einkorn has less gluten and absorbs less water, so the dough will be stickier and rise more slowly. For best results, try replacing only 25–50% of the flour with Einkorn the first time. If you want to go 100% Einkorn, expect a denser loaf and handle the dough gently to preserve structure. If it were me, I would bake it in a loaf pan because it will want to spread.
Let me know how it turns out—I’d love to hear!
I left the rosemary out and it was so good. It reminds me of a bread made by Panera. It’s good toasted.
Leaving things out and adding what you love is the baker’s prerogative. Don’t you love it?
I made this recipe because I had an abundance of dried cherries ( it happens, when you live in the Montmorency capitol of the world) I was searching for a yeast bread recipe as I am a rather experienced bread baker. I do not, however, own a bread machine. I mixed it all, pretty much the same using my stand mixer with it’s bread hook. I tweaked just a little, adding a tablespoon(ish) of olive oil with the honey/water. I omitted the nuts because I didn’t have any, but I will add them next time. As far as method, I had a timing issue and ended up refridgerating the dough overnight (no biggie) and using my favorite addition of ice in the oven bottom right when the bread goes in. Will make again for sure! Best tip is the 200 degree done.
Hi Nancy,
I can tell you have lots of bread-baking experience. You obviously know what you’re doing. Glad you liked the recipe. Obviously, bread machines aren’t required to make any of my bread recipes. Good job.
Paula,
Can this be baked in a loaf pan, for delicious peanut butter sandwiches? If so what size pan, temperature, time etc?
Thanks
Hi Al,
I would try an 8½ x 4½ inch loaf pan. You’ll have to experiment with the temperature. If it was me, I would start at 400˚F. As far as time, maybe 35-40 minutes? I hope you have a quick-read thermometer. They are the best way to know if your bread is really done throughout. Look for 200-205˚F when done.
I tried in 9″x6″ loaf tin, 210C for 40mins.
B.E.A.U.T.I.F.U.L
T.A.S.T.Y
I saw to bake in oven.. But I bought a bread maker specifically to “bake” the bread also. Can it be done this way?
Hi Linda,
I understand how you feel. I started my bread machine journey the same way. I have not tried it, but some of my readers have. They report good results.
I made this bread entirely in the bread machine and it was absolutely delicious. I did use the bread machine to hold my sponge overnight and then I just added the other ingredients and let the bread maker due the rest. It is gourmet loaf that I would pay $7-8.
Looks amazing!
How would one bake the bread in the bread machine?
Hi Nadia,
Mix and knead the bread with the DOUGH cycle. Remove the dough from the bread machine, shape it, let it rise again, then bake it in a conventional oven. All the directions are in the recipe. You can do it!
@Nadia, I want to know the same. I bought the machine specifically to bake the bread also.
Made this today with dried cherries and did not use the rosemary. Wow! It is delicious!
Thanks for writing to say so, Kathy. I love this bread by itself or for making a ham and cheese sandwich.
May I clarify that in ‘Making the Preferment’ step, only put in the 1st 3 ingredients?? Thanks.
Good idea, Ju. I made an adjustment.
I can’t see the weights for the dried Cranberries in the Ingredients section. Is it only my screen or it’s missing?
Hi Ju,
You can’t see it because it was missing. Thanks so much for letting me know. There are 97 grams in 3/4 cup of dried cranberries. Hope you love the bread.
Thanks Paula!!?
Can you substitute some of the white flour for whole wheat? Can it be baked on a stone rather than the cookie sheet?
I love your life story an your website.
Although I haven’t actually tried it, I would think you could sub white flour for wheat with no problems. You may have to adjust the moisture.
Also, a stone would work beautifully instead of a cookie sheet. Hope the bread turns out well for you.
Oh that bread machine again. Maybe someday. Of course your bread look fabulous.
Mimi
This has my name written on it! Rosemary, cherries, and pecans, what a mouthwatering combination. Your breads are wonderful, Paula!
This sounds like a great variation on your crusty bread recipe. You are my bread machine guru!
Looks wonderful! Can I pay you to make one for me!!
What a beautiful wholesome looking bread and that sandwich shot is gorgeous. Thanks for posting the recipe!
The addition of Rosemary excited me! oh… I want to take our taste buds to sweet and savory nirvana! 🙂
This looks fantastic! I made a rosemary olive no-knead bread this week and it was pretty good but didn’t have the rise of the one you show. I love the idea of the cherries and nuts, two of my favorite ingredients! I am definitely going to try this!
it looks delicious! your recipes are very nice.
I can’t wait to try.