Go Back
–+ servings
Cranberry Pecan Clusters

Cranberry Pecan Clusters

Whip up Vanilla Milk Bread for heavenly soft homemade loaves. Sweet, fluffy, & beginner-friendly. Perfect for toast & gifts. Bonus Cranberry Pecan Clusters idea.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours 25 minutes
Servings: 8 slices
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 cups all-purpose flour
  • 2 tbsp sugar
  • 1 tsp salt
  • 1 packet active dry yeast
  • 1 cup whole milk, warm
  • 3 tbsp unsalted butter, softened
  • 1 tsp vanilla extract

Equipment

  • Large mixing bowl
  • Small bowl for yeast
  • Loaf pan (9x5 inch)
  • Measuring cups and spoons
  • Stand mixer with dough hook (optional)
  • Clean kitchen towel or plastic wrap
  • Wire cooling rack
  • Pastry brush (for egg wash)

Method
 

  1. Gently warm the milk to a "baby bottle warm" temperature, stir in the sugar, and sprinkle the yeast on top; let it sit for 5-10 minutes until frothy.
  2. In a large bowl, whisk together the flour and salt, make a well in the center, and add the yeast mixture, softened butter, and vanilla extract; mix well.
  3. Knead the dough by hand or with a stand mixer for 8-10 minutes until smooth and elastic.
  4. Shape the dough into a ball, cover it, and let it rise in a warm spot for 1 to 1.5 hours until doubled in size.
  5. Punch down the dough, turn it onto a floured surface, shape it into a log, and place it into a greased loaf pan; let it rise for an additional 30 minutes.
  6. Preheat the oven to 350°F (175°C) and bake the loaf for 30-35 minutes until golden brown and hollow-sounding when tapped.
  7. Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Nutrition

Calories: 200kcalCarbohydrates: 32gProtein: 5gFat: 7gSaturated Fat: 4gCholesterol: 30mgSodium: 130mgPotassium: 80mgFiber: 1gSugar: 2gVitamin A: 130IUCalcium: 60mgIron: 1mg

Notes

To keep your bread soft, wrap it tightly in plastic wrap after it cools completely. It can be stored at room temperature for 3-4 days. For longer storage, slice the loaf and freeze it, placing parchment paper between slices to prevent sticking. Try adding mix-ins like nuts or dried fruit for extra flavor. The Tangzhong method can be used for extra moisture, making the bread stay soft longer.
Tried this recipe?Let us know how it was!