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Cranberry Wild Rice Bread Recipe

Cranberry Wild Rice Bread is a hearty and wholesome loaf that blends the nutty texture of wild rice with the sweet-tart burst of dried cranberries. This rustic bread offers a delightful mix of flavors and a chewy, satisfying bite. It’s perfect for breakfast with a smear of butter or as a side to soups and salads. Packed with fiber, antioxidants, and whole grains, it’s not just delicious—it's also nutritious. Whether you're baking for the holidays or looking for something different to enjoy year-round, this bread brings a cozy, earthy comfort to every slice.
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8
Course: Bread
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

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

Equipment

  • Mixing bowls
  • Whisk
  • Wooden spoon​
  • 9×5-inch loaf pan
  • Saucepan (for rice)
  • Wire rack
  • Measuring cups and spoons
  • Rubber spatula​

Method
 

Cook the wild rice first
  1. 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.
Preheat the oven
  1. I set my oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
Mix dry ingredients
  1. In a large bowl, I whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Combine wet ingredients
  1. 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.
Combine and fold
  1. 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.
Add wild rice and cranberries
  1. 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.
Bake the loaf
  1. 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.
Cool and slice
  1. 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.

Notes

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.