Skip to Content

Cranberry Pecan Bread Machine Recipe

Preview: Rosemary takes this artisan Cranberry Pecan Bread Machine recipe over the top. Makes a memorable turkey or ham sandwich.

An unnamed person in my family loves to dine with the net-capped sample-givers at the grocery store. We pretend not to know him while he prowls the end of the aisles searching for his next bite.

My self-righteousness falls apart when I visit the bakery at Central Market. The paper bags with folded down tops, tongs inside, and stuffed with small chunks of fresh-baked bread are irresistible. Those with some combination of nuts, fruits, and/or spices are my favorite.

This Cranberry and Pecan bread recipe reminds me of those artisan loaves I see at the bakery. It’s a sweet and savory artisan loaf with a chewy crust. Try the recipe and see how easy it is to mix up in your bread machine.

No worries if you don’t have a bread machine. See the recipe notes for how to make this recipe with a stand mixer or by hand.

Partially sliced cranberry pecan brea machine recipe.

What makes a bread “artisan?”

Are you wondering what makes a bread “artisan?” When I looked it up, the definition includes bread without preservatives. The process of making it takes longer than dinner rolls and other simpler recipes. Bread sold without a wrapper is often artisan bread.

A pre-ferment started the night before lends a fabulous yeasty flavor to this artisan bread. But the fresh rosemary, dried cranberries, and toasted pecans are what make this bread memorable.

Recipe inspiration for Cranberry Pecan Bread from a bread maker:

After reading about rosemary and cherry pecans in a now-defunct food magazine, I was inspired to create a bread with similar flavors.

Using one of my favorite bread machine recipes–Crusty Round Bread, I added fresh rosemary, dried cranberries, and toasted pecans.

We loved the results. With or without a smear of McCutcheon’s cherry butter, this bread will deliver your taste buds to sweet and savory nirvana.

You could do the same with your own favorite white or wheat loaf. I haven’t tried it yet but wouldn’t this make an extraordinary variation on Almost No-Knead Bread?

Slices of baked Rosemary Bread with dried cranberries and Toasted Pecans
Rosemary Bread made with part whole wheat flour

Ingredients and substitutions:

  • Flour: The original recipe for Crusty Round Bread calls for unbleached all-purpose flour. Weigh it for the best results.

    Replace the unbleached flour added second in the recipe with whole wheat flour if you like. Remember that it may cause the bread to rise slower. (The picture above shows this version.)

    Bread flour would help this bread rise higher. As written, this recipe makes a sturdy artisan sandwich bread.
  • YEAST: Use instant or bread machine yeast (same thing) in this recipe as written. If you only have active dry yeast, use 1/4 teaspoon more than called for in the recipe. It no longer needs to be dissolved first, but you can if you prefer.
  • DRIED CRANBERRIES: Any dried berries would be delicious in this bread. Try dried blueberries, dried cherries, and even dried apricots if they are chopped. Fresh fruit is not recommended. If you want a bread machine recipe that uses fresh fruit, this Uncommonly Fresh Blueberry Bread is a totally different kind of yeast bread but also scrumptious.
  • ROSEMARY: Fresh rosemary is my first choice. You could use chopped dried rosemary but I haven’t tried it. If you do, reduce the amount a third from what the recipe calls for.
  • PECANS: The recipe calls for toasted pecans. Use your microwave to toast them on a paper plate in less than 2 minutes.

    Toasted walnuts or almonds would make a good substitute.

What else can I do with leftover cranberry pecan bread?

If you have leftovers, try making this rosemary bread sandwich. Fill this basic panini with shaved ham, cheese of your choice, and Durkee’s Sandwich Spread.

rosemary bread sandwich with ham and cheese
Ham and Cheese Panini made with Rosemary Yeast Bread with Cherries and Pecans

How to roll out the dough:

The first image below shows the sponge you need to make ahead of time. Follow the pictures to continue shaping the dough after the dough cycle in your bread machine completes.

process picture of shaping rosemary bread dough

How to bake Rosemary Bread with Dried Cranberries and Toasted Pecans:

loaf of rosemary bread dough before 2nd proof
Place shaped dough on a cookie sheet covered with a silicone mat or parchment paper. Or, grease your cookie sheet well. Only because I already have it, I like to sprinkle the bottom of the pan with semolina flour.
sprinkling flour on unbaked loaf
Right before you get ready to put the loaf in the oven, sprinkle the loaf with flour. It will give your bread an artisan or rustic look.
slashing rosemary bread with a single-edge razor
Use a new single-edge razor blade or a bread lame.
checking doneness of loaf with a quick-read thermometer
Test with a quick-read thermometer to make sure bread has reached at least 190˚F.

If you enjoy making yeast bread, check out these posts:

Did you try this recipe and enjoy it? Consider helping other readers (and me) by returning to this post. Leave a rating on the recipe card itself underneath the picture. Although always appreciated, comments aren’t required.

If you have a question or tip to share, please leave it in the regular comments after the recipe so I can answer back. Or, email me privately: paula at

Thank you for visiting!

Cranberry Pecan Bread Machine Recipe

This bread machine recipe is a sweet and savory artisan loaf with a crispy crust. Dried cranberries and toasted pecans complement the fresh rosemary in this flavorful bread you can easily mix and knead in a bread machine.
Paula Rhodes
4.5 from 12 votes
Prep Time 30 mins
Cook Time 30 mins
Mix and Rise Time 2 hrs 30 mins
Total Time 3 hrs 30 mins
Course Bread
Servings 12 slices



  • 1-1/2 cups all-purpose, unbleached flour - 180 gr
  • 1 teaspoon instant or bread machine yeast - 3 gr
  • 1 cup spring or tap water - 240 gr


  • Pre-ferment mixture
  • 3 tablespoons spring or tap water - 44 gr
  • 1 teaspoon sugar (optional) - 4 gr
  • 1-1/2 teaspoon salt - 9 gr
  • 1-3/4 cups all-purpose, unbleached flour - 210 gr
  • 2 teaspoons fresh rosemary - chopped
  • ½ cup toasted pecans - (coarsely chopped) 80 gr
  • ¾ cup dried cranberries -


  • Making the Pre-ferment
  • Place the first three ingredients (water, yeast, and flour) into the bread-machine pan and select the "dough" cycle. Allow mixing about 5 minutes, using a small spatula to carefully push flour stuck in the corners into the mixing area.
  • Unplug the machine and let it rest at room temperature overnight or about 8 hours. Do not leave over 16 hours.
  • Dough
  • Add water, sugar, salt, and flour to the pre-ferment.
  • Restart using the DOUGH d cycle.
  • Check the dough at least twice by lifting the lid to take a peek. The first time, look immediately after the machine starts mixing to ensure the paddles are engaged correctly. 
    Look again 15 minutes into the DOUGH cycle to assess the consistency of the dough. For most recipes, The dough should stick to the side, then pull away cleanly.
    If your dough is too wet, add flour one tablespoon at a time.
    Conversely, if the dough is too dry, add one tablespoon of liquid at a time until the dough looks just right. Read more about this surprising secret to success with a bread machine here.
  • When the bread maker beeps (if your machine beeps when it's time to add whole ingredients, if not–add by hand after the DOUGH cycle), add cherries, rosemary, and pecans.
  • When the DOUGH cycle ends, allow the dough to continue to rise in the machine for at least 30 minutes (or more if the ambient temperature is cool) until doubled the original size.
  • Preparing and Baking the Loaf
  • Remove the dough from the bread-machine pan to a lightly floured board or silicone baking mat (my preference).
  • Roll dough into an oblong shape approximately 8 x 12 inches. Starting from the long side, roll up. Pinch the seam together. Turn the ends under and pinch together. Manipulate into a rounded oval shape. See the pictures above.
  • Place on a parchment-covered cookie sheet. Cover loosely with lightly-oiled plastic wrap and place in a warm place to rise until almost double.
  • About 15 minutes before the bread is ready to bake, preheat oven to 425 degrees.
  • Just before putting bread into the oven, sprinkle top with flour. Using a single edge razor blade (or a sharp, serrated knife), make several cuts across the top of bread about 1/2 inch deep.
  • Bake for 30-35 minutes until the loaf is golden brown and the internal temperature has reached 190˚F.
  • Allow the loaf to cool on a rack before slicing. Or slice while it’s hot at the risk of squashing your bread. It’s worth it.



Directions for making bread with a stand mixer or by hand:
  • To make this recipe in a heavy-duty stand mixer, add the preferment (which you made ahead of time in another bowl) along with the additional flour, sugar, water, and salt to the mixing bowl. Turn on low to mix until all ingredients are moistened. Using the dough hook, turn speed to 2 or 3 and continue kneading until dough becomes smooth and elastic–about 5-10 minutes. Add rosemary, dried cranberries, and pecans. Mix for one more minute. Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
  • If making by hand, combine the pre-ferment mixture with the remaining ingredients (except for the rosemary, dried cranberries, and pecans) into a shaggy ball in a large bowl. Turn dough out on a floured surface and knead with your hands until dough becomes smooth and elastic, a process that will likely take 10-20 minutes depending on your experience. Gently knead in the rosemary, dried cranberries, and pecans. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate dough gently and shape as indicated in the recipe.
  • Please note: If you only have active dry yeast, use 1/4 teaspoon more than called for in the recipe. It no longer needs to be dissolved first, but you can if you prefer.


Serving: 1sliceCalories: 85kcalCarbohydrates: 14gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 98mgPotassium: 38mgFiber: 1gSugar: 5gVitamin A: 3IUVitamin C: 1mgCalcium: 5mgIron: 1mg
Keyword bread machine recipes, cranberry pecan bread, rosemary bread with dried cherries and pecans, rosemary yeast bread recipe
Cuisine American
Tried this recipe?Let us know how it was!
Recipe Rating


Tuesday 4th of May 2021


Can this be baked in a loaf pan, for delicious peanut butter sandwiches? If so what size pan, temperature, time etc? Thanks


Friday 7th of May 2021

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.


Thursday 22nd of April 2021

I saw to bake in oven.. But I bought a bread maker specifically to "bake" the bread also. Can it be done this way?


Thursday 22nd of April 2021

Hi Linda,

I understand how you feel. I started my bread machine journey the same way. But after a lot of disappointment in the quality of bread baked in a bread machine--particularly the crust, I began to get creative. Now I love my machine and the results are worth all the calories and effort. But if you really want to bake in the machine, this website may not be the best for you. Good luck with your bread baking journey.


Sunday 22nd of November 2020

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.


Wednesday 11th of November 2020

Looks amazing! How would one bake the bread in the bread machine?


Thursday 22nd of April 2021

@Nadia, I want to know the same. I bought the machine specifically to bake the bread also.


Thursday 12th of November 2020

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!

Kathy P

Monday 7th of September 2020

Made this today with dried cherries and did not use the rosemary. Wow! It is delicious!


Tuesday 8th of September 2020

Thanks for writing to say so, Kathy. I love this bread by itself or for making a ham and cheese sandwich.