The BEST Cranberry Pecan Sourdough Bread

This cranberry pecan sourdough bread recipe is perfect for wintertime, or whenever you want a nutty and delicious loaf of sourdough.

My No-Discard Sourdough Starter Maintenance Routine:

Ingredients
Sourdough Starter Feeding:
Sourdough Starter, leftover - 25 grams
Water - 50 grams
Bread Flour - 50 grams

Main Dough:
Bread Flour - 450 grams
Water - 325 grams
Sourdough Starter - 100 grams
Salt - 10 grams

Inclusions:
Cranberries, dried - 170 grams
Pecans, chopped (or walnuts) - 130 grams

Find my other recipes and sourdough bread resources at...

[anaacosta]

This was amazing!!! We ate half the loaf and froze the remainder. A week later, I thawed it out in the fridge, wet the loaf and baked it on the oven rack. OMG it was even more amazing!! Thank you Grant. Your recipes are 🔥

[cynthiahumphrey]

I made this bread a few days ago. It is delicious. It was a little hard getting all of the cranberries and pecans in the loaf and it took longer to rise and didn't rise as high as my bread normally does but it is delicious and the next day makes great sandwiches. Thank you for the recipe!!

[tinamcclenahan]

Hi Grant! Just want to thank you for you're time and efforts, my bread turned out fabulous:). My husband and I both are loving it! I followed you're directions word for word. This was my first attempt and I couldn't be

[ingridgillette]

I would soak the cranberries in bourbon or rum for 30m and roast the pecans for 10m. Yum!!

[Rye_d_baker]

My favorite kind of sourdough. Thanks Grant

[OceanFrontVilla]

I often add 1 Tbs avocado oil and 1-2 Tbs honey (I use less craisins and pecans).

[maileele]

Your bread likes delicious, and thanks you ❤🎉

[DDT]

Can you do a video on open bake? Thank you!!

[renemohlenbrink]

I have having a wonderful time making all of my sourdough thanks to you. I just am confused about why on the high hydration sourdough you use rice flour in your banneton basket but you use bread flour in the banneton when making the cranberry pecan sourdough. I have made it only once and it was perfect except for a spots where the inclusions were a little clumped together. I used the high hydration recipe for mine. Was a little scared to changed anything since it always comes out with a perfect oven rise. The finished loaf usually measures with oval basket about 13" x 14". Any tips you can offer, I will gladly take them. Thank you for being so thorough in teaching us how to make bread. It is such a great experience learning from you!
😃rene'❤

[martinedekerpel]

I made your dinnerrolls with my starter that I got from you. And they were fine. Yesterday I feeded the 25gr leftover with 60gr of wheat and water and another bread did not rise so well. The starter had doubled in seize after 6 hours however...

[suel]

What size is your glass bowl with red lid?

[OlenaBespalova-ct]

Do you have a recipe that u use half whole wheat and half white flour?. I see you use 400g white and 50g whole wheat but I want equal amounts and how much water and sourdough starter I should use?. Thanks ❤

[suel]

This is very helpful! I just happen to have Craisins and Pecans. How do you decide what size banneton to use? My ovals are smaller than 10”. 😊

[prekteacher]

Thank you for this recipe! My bread was delicious. My only problem is that the bottom burned and this often happens when I make regular sourdough bread also. Any suggestions?

[SchnabelMcSchnabel]

Have you tried to sweeten it up? I like adding brown sugar and molasses powder.

[superfoodlife]

If I want to bake 7 breads, will 25g starter still work for this method?

[marinaisaeva]

Why you didn’t soaked additives in the water?
Thanks for sharing your recipe❤

[sherbear]

Can you use craisins instead of cranberries?

[stevedavidson]

I thought it wasn’t a good thing to mix your salt and you’re active starter together without a buffer like flour