Dinner Bundle

Cranberry-Rosemary Bread

Cranberry-Rosemary Bread



  • 3 eggs / 9 tbsp JUST egg
  • 1 1/3 cup water
  • 1/4 cup avocado / olive oil
  • 1 cup dried cranberries ideally soaked in orange juice for an hour or so
  • 2 tsp ground rosemary



  1. Heat oven to 350F and place a large, shallow, ovenproof dish filled with water (at least 2-3 cups) to the bottom of your oven. This will give the bread a nice crust.
  2. Whisk together eggs, oil, water in a large bowl.
  3. Add Chickpea Bread flour blend (keep paper bag to store bread in) and ground rosemary.
  4. Mix well with a handheld mixer or whisk. Do not overdo it, just till it blends well.
  5. Fold in cranberries without the juice you soaked them in.
  6. Line your loaf pan with parchment paper and pour in dough. Shake it a bit side to side to eliminate potential bubbles.
  7. Bake it for 90 minutes at 350F (with the steaming dishes under).
  8. Once baked, take it out of the oven and pull out of loaf pan, letting bread cool with the parchment paper pulled away. Try to resist the urge to cut it while hot. The inside will be too chewy if you cut into it hot.

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