This Chocolate Walnut Cranberry Bread combines what I love about a traditional panettone and challah to create a delicious dessert bread.
Author:Carrie Wells, Ed.D.
Prep Time:3 hours 20 minutes
Cook Time:40 minutes
Total Time:4 hours
Yield:one loaf 1x
2 1/2 c all-purpose flour, plus more for dusting
2/3 c warm water
2 t yeast
2 T sugar
1 stick room temperature butter, cubed
1/2 t salt
1/2 t cinnamon
1/4 c semi-sweet chocolate chips
1/4 c walnuts, chopped
1/4 c dried cranberries
1/4 cup honey
In a larger mixer with a bread hook attachment, combine warm water, yeast, and two tablespoons of sugar. Allow the mixture to sit about 5 to 10 minutes until it begins to bubble. Add the egg and butter and let the mixer run for 1 to 2 minutes. In a separate bowl, combine the cinnamon, salt, and flour. Add the dry ingredients to the wet ingredients until a dough forms that easily pulls away from the sides of the bowl.
On a floured surface, knead the dough briefly and place in a bowl covered with a damp, warm cloth for one hour to rise. Knead the dough for several minutes, and again place in the bowl for one hour to rise.
At this point, fold the chocolate chips, walnuts, and dried cranberries into the dough. You can form the dough into a ball to make a standard loaf, or you can try your hand at braiding like I did to make it a little fancier. This was the first time I did a 4-strand braid, but it was so easy, I will definitely use this technique again in the future! Here’s the YouTube video I used to learn how to braid the bread. Place the bread on a baking sheet, and allow it to rise one last time for about an hour.
Preheat oven to 350 degrees. Heat the honey in a small dish in the microwave until it becomes very liquidy. After the dough has risen for a 3rd time, brush it with the honey. Place it in the oven to bake.
While cooking, at the 10- and 25-minute intervals, quickly brush the bread with honey. Bake the bread for 40 minutes total, or until the crust is a golden brown.