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Cranberries and kumquat bread loaf

I love to combine a normal bread loaf with some fruit, so I can just eat a slice on the go. With this recipe you get a nice plain bread loaf with some sour-sweet candied cranberry and kumquat flavors and a hint of anise. And it combines perfectly adding some chocolate on top of a toasted slice!

Cranberry and kumquat bread loaf

Since I only had fresh cranberries and kumquats, I candied them using this candied kumquat recipe from Simply Recipes’ and this candied cranberry recipe from Rachel Cooks’. It’s important to use candied fruits, otherwise it will turn out really sour.


  • 500g bread flour
  • 10g dry yeast
  • 10g salt
  • 1 tbsp aniseed
  • 30ml olive oil
  • 320ml water
  • 340g candied cranberries
  • 225g candied kumquat


  1. Activating the yeast. Mix 10g dry yeast with part of the water and wish until combined. Set aside for 5-10 minutes until the yeast get bubbly.
  2. Bread dough. In a large bowl, combine 500g bread flour with 1 tablespoon aniseed, 30ml olive oil, 10g salt, the activated yeast mix and the rest of the water. Knead for 10 minutes until the dough is smooth and doesn’t stick to the bowl anymore.
  3. Combining the fruits. Add the candied cranberries and kumquats to the dough and fold them until fully combined. If the dough becomes sloppy, you can add some extra flour.
  4. First proof. Cover the bowl and leave to proof in a warm place until it doubles in size (~1 hour).
  5. Forming the loaf. Transfer the dough to a work surface and know some of the air down. You can bake the whole dough, but to get some nice bumpy top I divided the dough in 4 parts and formed a ball with each one. Transfer the dough balls into a bread tin dusted with some flour.
  6. Second proof. Cover the bread tin and leave to proof for another hour.
  7. Preheat the oven at 200ºC (~390ºF) and bake the bread for 40-45 minutes.


  • Serving size 100g | Calories 241kcal
  • Fat 4,29g | Carbohydrates 43,63g | Protein 7,1g
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