Cinnamon Cranberry Bread

Aaron loves dried cranberries. So much that he calls them "Fruit of the Gods." For real, he corrects me if I refer to them as "dried cranberries." So when I decided to make cinnamon raisin bread I thought I better make them with FotG instead. Feel free to substitute raisins, or any dried fruit you prefer.

*Note: This recipe takes several hours start to finish, so plan accordingly.

Cinnamon Cranberry Bread (makes 1 loaf)

1/2 cup dried cranberries, soaked in warm water for at least 15 minutes (prepare the rest of your ingredients while they soak)
3 Tbs. agave nectar, divided
1 cup warm water, divided
2 tsp. active dry yeast
3 cups flour
2 Tbs. wheat gluten
1/2 tsp. salt
1 tsp. cinnamon
2 Tbs. canola oil
1/4 cup vegan butter
1/4 cup brown sugar
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves

In a small bowl, mix 1/2 cup warm water, 1 Tbs. agave nectar, and the yeast. Let sit while you prepare the dry ingredients until frothy and bubbly. Set out the vegan butter in another small bowl. You won't need it for a while, but it needs to be at room temp when you do.

In a large bowl, combine flour, wheat gluten, salt, cinnamon, oil, the remaining 2 Tbs. of agave nectar, and the yeast mixture. Add the remaining warm water SLOWLY until the dough just sticks together and forms a ball. Drain and rinse the cranberries and knead them into the dough (just mash those babies in there, they will not enjoy sticking to the dough very much). Knead the dough for a few more minutes. Cover and let rest for 75 minutes.

Dough pre-rising...I forget to take a picture after :(

Just before the dough is done rising, mix together the butter (at room temp), brown sugar, nutmeg, and cloves to form a paste.

Resist the urge to eat it all with a spoon...

Uncover the dough and punch it to release the gases. Knead for a few minutes. Flour your work surface and rolling pin and roll out the dough into a rectangle-ish blob that is as wide as your bread pan is long (about 8-9 inches) and 1/4 to 1/2 inch thick. Spread the butter/sugar paste in an even layer on top of the dough.

Starting at one end, roll up the dough into a log so the paste is on the inside.

Grease and flour your bread pan and place your log of dough in the pan, using your hands to shape it to fit the pan if necessary. Cover and let rest for 30 minutes. 

At some point during that half hour preheat your oven to 350 F. Bake for 30 minutes or until golden brown on top. Cool in the pan for 10 minutes, then transfer to a wire rack. Cool completely before slicing.

Deliciousness