Harvest Bread Packed With Fruit

This rustic harvest bread is one I always reach for as the days get shorter and colder. Packed with fruit and nuts, it comes together with hardly any kneading at all. The slow overnight rise develops deep flavor and a chew that makes the crust sing, plus the scent while baking is worth every minute of the wait.

I first made this when I needed an impressive homemade bread for a potluck and learned just how simple artisan loaves could be at home. Now it is my go-to for holiday brunches or cozy mornings at home.

Ingredients

• Dried cranberries: Sweet tart pops add vibrant color look for plump berries without oil or sugar added
• Golden raisins: Mild and soft for little bursts of flavor choose plump and flexible ones
• Orange zest and juice: Brightens the dough and balances the sweetness use a fresh juicy orange for best flavor
• All purpose flour or bread flour: The sturdy base of the loaf sift beforehand for lighter crumb
• Salt: Deepens the flavor and aids gluten development use fine sea salt for even mixing
• Instant or rapid rise yeast: Gives rise with minimal effort check date for freshness
• Chopped pecans or walnuts: Nutty crunch throughout toast beforehand if you want deeper flavor
• Tepid water: Ensures yeast activates without killing it use room temperature or gently warmed water

Step-by-Step Instructions

Soak the fruit:

Combine cranberries raisins and orange juice in a small bowl and microwave until steaming about one minute Let them sit and plump up for about fifteen minutes then drain and reserve the liquid Add cool water until you have one and a half cups total liquid

Mix the dough:

In a large bowl whisk together the flour and salt Add the yeast orange zest softened fruit and chopped nuts Stir everything together Next pour in the liquid and mix with a spatula until no flour remains Scrape edges well for even hydration

First rise:

Cover bowl tightly with plastic wrap and let it sit at room temperature ideally around seventy degrees for at least twelve hours up to twenty hours The dough should roughly double and look bubbly on top

Shape the dough:

Place a twelve by twelve inch piece of parchment on your counter and lightly spray it with oil Flour your hands and a clean work surface Gently turn out dough and sprinkle it with more flour Stretch the dough up and fold it over itself a few times but avoid overworking Shape into a rough ball by pulling edges inward Place seam side down on the parchment

Second rise:

Spray the dough top lightly with oil then lift it parchment and all into your Dutch oven Cover loosely with plastic wrap and let rise in a warm place for about two hours Once ready it should nearly double and keep a gentle indentation if pressed

Score and bake:

With a sharp knife cut a slit along the top of the dough about six inches long and half an inch deep Dust with a little flour Cover with Dutch oven lid and place in a cold oven Set to four hundred fifty degrees and bake for thirty minutes

Finish baking:

After thirty minutes remove the lid and check the color Continue baking uncovered for twenty five to thirty five minutes longer until deep golden brown and an instant thermometer reads just over two hundred degrees Tent with foil if crust browns too fast

Cool completely:

Lift the bread out and cool on a rack at least an hour before slicing This step ensures the inside finishes setting and stays moist

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Pecans always remind me of my grandmother sneaking handfuls into holiday recipes I love the toasty warmth they add here My family still crowds the kitchen waiting for that first thick slice with butter

Storage Tips

For freshest results eat within a day or two but leftover bread holds up well wrapped tight at room temperature You can slice and freeze portions for a month or more If reviving from the freezer let thaw at room temp and then warm for a few minutes in a low oven

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Ingredient Substitutions

No golden raisins Use regular or mix in diced dried apricots Other nuts like almonds or hazelnuts are delicious here If you are out of orange swap for lemon zest and juice Honey or maple syrup adds sweetness if you are short some of the fruit

Serving Suggestions

Harvest bread is wonderful sliced thick with salted butter or honey Try toasting it for an extra crisp edge It makes a standout base for cheese platters or even spread with whipped ricotta and a few extra chopped fruits

Frequently Asked Questions

→ How do I keep the bread moist?

Wrap the cooled loaf tightly in plastic or store in an airtight container. For longer storage, freeze slices.

→ Can I substitute the nuts or fruit?

Yes, swap pecans for walnuts or hazelnuts, and try cherries or dried apricots instead of raisins or cranberries.

→ Why is an overnight rise important?

The long, slow rise improves flavor and texture, making the crumb moist and the crust crisp.

→ Do I need a Dutch oven?

A heavy, covered pot helps steam the bread for a good rise and crust. If not, use another oven-safe covered pot.

→ Can I use bread flour instead of all-purpose?

Either flour works well. Bread flour yields a slightly chewier texture and higher rise.

→ Should the dough be kneaded?

This loaf requires very little kneading—just gentle folding to shape before baking.