This Cranberry Wild Rice Bread is a moist, hearty quick bread made with nutty wild rice, tangy dried cranberries, and a touch of warm spice.
It’s the perfect balance of sweet and wholesome, with a soft, tender crumb and bursts of texture in every bite.
Whether you’re looking for a unique breakfast option or a satisfying afternoon snack, this rustic loaf brings comfort and flavor to any moment.
How To Prepare Cranberry Wild Rice Bread Recipe
Quick Overview:
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Course: Bread
- Cuisine: American
- Difficulty: Moderate
- Yield: 1 loaf (8 slices)
Equipment I Used:
- Mixing bowls
- Whisk
- Wooden spoon
- 9×5-inch loaf pan
- Saucepan (for rice)
- Wire rack
- Measuring cups and spoons
- Rubber spatula
Ingredients:
- 1 cup cooked wild rice (cooled)
- 1 ½ cups all-purpose flour
- ½ cup whole wheat flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- 2 large eggs
- ½ cup brown sugar
- ¼ cup honey or maple syrup
- ½ cup plain yogurt (or sour cream)
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- ¾ cup dried cranberries (I soak them for 10 minutes in warm water and drain)
- ½ cup chopped nuts (walnuts or pecans work best – optional)
Step-by-Step Instructions:
1. Cook the wild rice first
I cook ½ cup of raw wild rice in water until tender, which usually gives me about 1 cup cooked. Then I let it cool before using.
2. Preheat the oven
I set my oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
3. Mix dry ingredients
In a large bowl, I whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. Combine wet ingredients
In a separate bowl, I beat the eggs, then add brown sugar, honey (or maple syrup), yogurt, oil, and vanilla extract. I whisk until smooth.
5. Combine and fold
I pour the wet ingredients into the dry ingredients and gently fold everything together. I don’t overmix – just until there are no flour streaks.
6. Add wild rice and cranberries
Now I fold in the cooled wild rice, soaked cranberries, and chopped nuts if I’m using them. This adds a beautiful texture to the bread.
7. Bake the loaf
I pour the batter into the prepared loaf pan and bake for about 45 to 55 minutes. A toothpick inserted in the center comes out clean when it’s ready.
8. Cool and slice
I let the bread cool in the pan for 10 minutes, then transfer it to a wire rack. I wait until it cools completely before slicing for the best texture.
Nutrition Facts (Per Slice):
Based on 8 slices
- Calories: 240
- Fat: 8g
- Carbohydrates: 38g
- Fiber: 3g
- Sugars: 14g
- Protein: 5g
Serving Suggestions:
I usually enjoy a thick slice for breakfast with a little butter or almond butter. It also pairs beautifully with cream cheese or a drizzle of honey. Sometimes I toast it lightly and serve it with a warm cup of tea or coffee in the evening.
Tips and Variations:
- Swap the sweetener: I’ve used both honey and maple syrup. Maple gives it an earthy depth, while honey makes it floral and lighter.
- Add citrus: A little orange zest in the batter brightens the flavor.
- Go gluten-free: Swap the flour with a gluten-free blend, but I also add an extra egg for structure.
- Make it vegan: Use flax eggs, dairy-free yogurt, and maple syrup for a vegan version. It turns out just as moist.
- Add texture: Toasted sunflower seeds or pumpkin seeds add crunch and nutty flavor.
Health Benefits:
This bread is not just a treat—it’s a nutritious loaf packed with goodness. Wild rice adds fiber and plant-based protein. Cranberries offer antioxidants and help support urinary tract health. Whole wheat flour brings complex carbs and vitamins. I love knowing I’m feeding my body something wholesome with every slice.
Note:
If I don’t finish the loaf in two days, I wrap it tightly and keep it in the fridge for up to 5 days. It also freezes well. I just slice it first and wrap the slices individually.
Frequently Asked Questions (FAQ)
1. Can I use regular rice instead of wild rice?
You can, but wild rice has a unique nutty flavor and chewy texture that really complements this bread. Regular white or brown rice will change the taste and texture, making it softer and less rustic.
2. How do I cook wild rice for this recipe?
Rinse ¾ cup of wild rice under cold water. Then, simmer it in 2 ½ cups of water for about 45–50 minutes until the grains split open but still have a bite. Drain any excess water and let it cool completely before adding to the dough.
3. Can I use fresh cranberries instead of dried?
Fresh cranberries have a lot of moisture and tartness, which can affect the dough. Dried cranberries work best for sweetness and texture. If you want to try fresh, chop them finely and reduce the water slightly.
4. How long does this bread keep?
This bread stays fresh at room temperature for about 3 days when stored in an airtight container or wrapped tightly in foil. You can also freeze it for up to one month.
5. Can I make this bread gluten-free?
This recipe relies on wheat flour for structure, so it’s not naturally gluten-free. You’d need to use a special gluten-free flour blend and add xanthan gum or other binders. I haven’t tested this recipe for gluten-free, so it may need some adjustments.
6. Can I add nuts or seeds?
Absolutely! Chopped walnuts, pecans, or pumpkin seeds would add a nice crunch. Add about ½ cup during the mixing stage.
7. What if my dough is too sticky?
Dust your hands and work surface lightly with flour while kneading. The dough will still be slightly tacky but should hold together well.
8. Can I make this bread in a bread machine?
Yes! Use the dough setting, add ingredients in order recommended by your machine’s manufacturer, and let it complete the cycles. Add the cranberries and wild rice during the mix-in beep or manually after the first knead.
Conclusion
I made this Cranberry Wild Rice Bread myself in my own kitchen, and I honestly loved how it turned out. It’s soft, slightly sweet, and full of flavor. The cranberries add a nice fruity touch, while the wild rice gives it a unique, hearty texture.
It tastes absolutely delicious and feels good to eat because it’s packed with healthy ingredients. I like that it’s not too sugary, yet still satisfies my sweet tooth.
This bread has so many benefits—it’s nourishing, filling, and easy to digest. I’ll definitely be baking it again, and I hope you’ll enjoy it as much as I do.
Cranberry Wild Rice Bread Recipe
Ingredients
Equipment
Method
- I cook ½ cup of raw wild rice in water until tender, which usually gives me about 1 cup cooked. Then I let it cool before using.
- I set my oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, I whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, I beat the eggs, then add brown sugar, honey (or maple syrup), yogurt, oil, and vanilla extract. I whisk until smooth.
- I pour the wet ingredients into the dry ingredients and gently fold everything together. I don’t overmix – just until there are no flour streaks.
- Now I fold in the cooled wild rice, soaked cranberries, and chopped nuts if I’m using them. This adds a beautiful texture to the bread.
- I pour the batter into the prepared loaf pan and bake for about 45 to 55 minutes. A toothpick inserted in the center comes out clean when it’s ready.
- I let the bread cool in the pan for 10 minutes, then transfer it to a wire rack. I wait until it cools completely before slicing for the best texture.