Golden Egg Bread with Dried Fruit

Dried Cranberry Bread post

The smell of fresh baked bread is aromatherapy for me–right up there with fresh cut grass. Wonder if you can buy it as a room fragance or scented candle–like new car smell or cinnamon apple pie. Now that I think about it, I’ve never seen it. Guess I will keep baking.

Golden Egg Bread is excellent for eating out of hand  the day it is made. Perfect for bread pudding or toast on day 2 and 3, if it lasts that long. It is not a chewy or rustic style bread but soft and somewhat sweet with a tender crumb.

I love eating this bread as part of a sandwich. Good with turkey or ham and Durkee’s Famous Sauce.

ham sandwich with cranberry bread

It can transform chicken salad or ham salad into a special treat suitable for a brunch, luncheon or shower.

ham salad on cranberry bread

I used it in this week’s Tuesdays with Dorie selection, a delicious variation of bread pudding. The Mother’s Day crowd at my house loved it.  More details here.

Dried Cranberry-Cherry Butter Bread Pudding on a spoon

You could make this bread without it, but dried fruit takes it from the blue ribbon category to grand champion-purple-ribbon status.  Below you see it with dried cranberries.  In the top picture, I used dried cherries.  Raisins, dates, or dried blueberries would also be worthy choices.

One observation in regards to adding the dried fruit to the dough: If added at the beginning along with the other ingredients, the bread will be somewhat darker in color (seen in top photo) with a  moister texture (say that 3 times real fast). My husband asked if it contained whole wheat (which I imagine would be a wonderful substitution for part of the flour). Adding fruit at the end of the kneading process preserves the integrity of the fruit resulting in whole fruit pieces and a lighter color as seen in picture below.  The choice is yours.

cranberry bread storyboard

From the bread pan to the oven


Golden Egg Bread with Dried Fruit
Recipe type: Bread (bread machine)
  • ¾ cup water
  • 2 eggs
  • 6 tablespoons corn oil (I used walnut oil)
  • ¼ cup sugar
  • 1½ teaspoons salt
  • ⅔ cup dried cranberries, dried cherries or raisins
  • 3 cups bread flour (+)
  • 2¼ teaspoons instant or bread machine yeast or ¼ ounce pkg active dry yeast
  1. Place ingredients in bread machine pan in order given. (If desired, add the fruit at the end of the kneading cycle--see discussion above.) See tutorial here if you are inexperienced with a bread machine. Add additional flour 1 tablespoon at a time if necessary to make dough thick enough to make a ball and barely clean the sides.
  2. Set machine on dough cycle. When complete, dough should be doubled in size. If not, let it continue to rise in the machine.
  3. Remove from pan and roll into rectangle shape with the short dimension slightly longer than your pan. Starting with long side, use your hands to roll into a cylinder shape. Tuck ends under and carefully place roll in a 9 x 4-inch loaf pan. Cover loosely with a clean towel and allow to rise in warm place until almost double. (May take as long as an hour or more.)
  4. Preheat oven to 350 degrees. Bake until cooked through and crust is golden brown--approx 45 minutes. If necessary, cover with aluminum foil during last third of cooking time to protect from over browning. Internal temperature will reach 180-190 degrees when it is done. Let sit on the counter 5 minutes before removing from pan. Cool on a cooling rack.

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If you enjoy fruity yeast bread, you might like these too:

Banana Whole Wheat Yeast Bread

Iced Orange Yeast Rolls

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{ 12 comments… read them below or add one }

Kathy March 20, 2014 at 8:59 am

Did you ever hear of adding baking powder to bread dough to make it rise higher and lighter?


Kathy January 7, 2014 at 8:56 am

I made this bread and it came out perfect the first time, it makes great French toast too, I used eggnog and an egg as the base, cinnamon. I lost s similar recipe years ago and I finally found it. I added 1/4 cup of Old English diced fruit and peel mixed fruit and golden raisins, the colored specs of fruit were a nice added colorful touch. This diced fruit you can get normally around the holidays, I hope you can get it year round. Thanks for this wonderful recipe to add to my collection


Wendy December 10, 2012 at 7:45 pm

I made this bread yesterday and LOVED it! Thanks for putting this recipe up!


M. May 25, 2010 at 11:12 am

this is beautiful… looks so yummy I’ll have to try try this recipe myself…love addition of dried fruit 🙂


mike May 23, 2010 at 6:42 pm

um…. this just looks exquisite! The coloring is nice and warm – you can almost taste it. It’s such a beautifully-shaped loaf. I gave my bread machine away decades ago (that long…?) but I remember how easy it was (and waking up in the middle of the night when it started up)! It’s a great machine – but handmade is also very rewarding…. putting this one on my list!


Carol May 23, 2010 at 6:01 pm

I made this bread today.It was wonderful! We added dried sour cherries and used cream cheese and lemon curd on the bread-yum


Romaine May 23, 2010 at 6:30 pm

Lemon curd is one of my favorites. So glad it worked out for you.


Laetitia May 19, 2010 at 3:28 pm

this bread looks delicious! I love to spread salted butter on dried-fruit bread. Next time, I will try it with your savory recipe 😉


Lynne May 19, 2010 at 2:26 pm

I love using my bread machine, too. It’s so easy to throw everything in their and let it go. Your bread looks great and so versatile, too.


Leslie May 18, 2010 at 8:36 pm

What a great looking bread! I bet it was great in the bread pudding!


Jill May 18, 2010 at 2:12 pm

Yum, I think I’d eat this for breakfast. Interesting observation about adding fruit earlier vs. later!


cozy kitchen by the sea May 17, 2010 at 9:07 am

ooooooooooo that looks *good* ! ! !


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