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Chocolate Cranberry Bread

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Chocolate Cranberry Bread is a soft, lightly sweet artisan-style loaf infused with cocoa, studded with dark chocolate chips and tart dried cranberries. With its tender crumb and rich flavor, this loaf is perfect for breakfast, brunch, or dessert—delicious on its own or toasted with butter.

Ingredients

360 grams bread flour (or all-purpose flour)

260 grams warm water

40 grams cocoa powder

8 grams salt

1.5 teaspoons yeast

1/2 cup dark chocolate chips

1/2 cup dried cranberries

Instructions

  1. In a large mixing bowl, whisk together the flour, cocoa powder, and salt until evenly blended.
  2. Add the warm water and yeast, mixing until a sticky dough forms with no visible dry spots.
  3. Fold in the dried cranberries and dark chocolate chips until evenly distributed.
  4. Form the dough into a ball, cover with plastic wrap, and let rise until doubled in size, about 1 hour.
  5. Turn the dough onto a floured surface and stretch and fold the edges toward the center for 1–2 minutes to build structure.
  6. Place the dough in a lightly oiled bowl, cover, and let rise again until doubled.
  7. Preheat the oven to 425°F (220°C) with a Dutch oven (with lid) inside to heat up.
  8. Shape the dough into a round loaf and place it on parchment paper. Cut an “X” across the top with a sharp knife.
  9. Carefully place the dough (with parchment) into the preheated Dutch oven. Cover and bake for 20 minutes.
  10. Remove the lid and bake for an additional 10 minutes until the crust is firm and slightly cracked.
  11. Transfer the loaf to a wire rack and cool completely before slicing.

Notes

Substitute dried cranberries with dried cherries or raisins for variety.

Add 1 tablespoon of olive oil or butter for a richer texture.

Mix in chopped walnuts or pecans for crunch.

Sprinkle powdered sugar over the cooled loaf for a festive touch.

To make vegan, use dairy-free chocolate chips.

Nutrition

Find it online: https://chocolatecoveredamy.com/chocolate-cranberry-bread/