Kwik Trip Cranberry Wild Rice Bread Recipe: Cranberry-Infused Loaf Perfection

I’ve perfected a recipe that captures the essence of Kwik Trip’s famous cranberry wild rice bread. This cranberry-infused loaf combines sweet and savory flavors with a delightful texture that’s perfect for any occasion.

With simple ingredients and straightforward instructions, you’ll achieve a perfectly balanced bread that’s both moist and flavorful, featuring the delightful crunch of wild rice and the tang of fresh cranberries.

Ingredients for Kwik Trip Cranberry Wild Rice Bread

Simple ingredients come together to create this perfectly balanced cranberry wild rice bread.

For the best results, use unbleached all-purpose flour and fresh yeast. The quality of cranberries matters—fresh or frozen works, but avoid dried. Wild rice should be cooked and cooled before adding. You can find fresh cranberries at most grocery stores during the holiday season.

No orange zest? Use lemon zest as a substitute. If you don’t have pecans or walnuts, you can omit them or substitute with almonds. For a different flavor, try using different types of nuts or adding dried cherries.

This bread keeps well at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 2 months. To refresh, simply toast slices before serving.

Step-by-Step Instructions for Cranberry-Infused Loaf

Follow these precise steps to create a perfectly balanced cranberry wild rice bread.

Step 1: Combine Dry Ingredients and Yeast

In a large mixing bowl, whisk together the 2.5 cups All-Purpose Flour, 0.25 cup Granulated Sugar, 1 tsp Active Dry Yeast, and 1 tsp Salt. I like to use a balloon whisk for this task as it incorporates air and ensures even distribution of the yeast. The mixture should be well combined and free of lumps.

Make sure your yeast is within its expiration date and that your flour is at room temperature for optimal yeast activity. The dry ingredients should be whisked until they form a uniform mixture, which typically takes about 30 seconds of vigorous whisking.

Step 2: Mix Wet Ingredients and Combine with Dry Ingredients

In a separate bowl, whisk together the 4 tbsp Unsalted Butter (melted and slightly cooled), 1 whole Large Eggs (at room temperature), 1 cup Cooked Wild Rice, 1.5 cups Fresh or Frozen Cranberries, 1 tbsp Orange Zest, and 2 tbsp Orange Juice. The wet ingredients should be well incorporated, with the cranberries evenly distributed throughout the mixture.

Add the wet ingredients to the dry ingredients and mix until a shaggy dough forms. I use a stand mixer with a dough hook attachment for this step, but you can also do it by hand with a wooden spoon. The dough will be sticky, but avoid the temptation to add too much extra flour at this stage.

Step 3: Knead the Dough to Develop Gluten

Transfer the shaggy dough to a floured surface and knead for 10 minutes until the dough becomes smooth and elastic. You can also use a stand mixer with a dough hook attachment for this step. The dough should develop a slightly sticky but cohesive texture, and you should see visible gluten strands forming.

During kneading, incorporate the 0.5 cup Chopped Pecans or Walnuts if using. This will distribute the nuts evenly throughout the dough. Be gentle when adding the nuts to avoid over-working the dough.

Step 4: Proof and Shape the Loaf

Place the kneaded dough in a greased bowl, cover it with plastic wrap or a damp towel, and let it rise in a warm, draft-free place for about 1 hour, or until it has doubled in size. The dough should be visibly expanded and have a few large bubbles on the surface.

Once risen, punch down the dough gently to release any air bubbles. Shape it into a round or oblong loaf and place it on a parchment-lined baking sheet. Cover it again and let it rise for another 30-45 minutes, or until it has puffed up slightly.

Step 5: Bake to Perfection

Preheat your oven to 375°F. Bake the loaf for 35-40 minutes, or until it’s golden brown on top and sounds hollow when tapped on the bottom. The internal temperature should reach 190-200°F for a perfectly baked loaf.

Remove the bread from the oven and let it cool on a wire rack for at least 30 minutes before slicing. This resting period allows the bread to set properly and makes it easier to slice cleanly.

Best Sauces and Condiments for This kwik trip cranberry wild rice bread

Classic Butter Pairings

This cranberry wild rice bread pairs beautifully with simple unsalted butter – the richness complements the tangy cranberries and nutty wild rice. For an elegant touch, try making compound butter with orange zest and a pinch of salt. 🧈

Fruit Preserves

A sweet fruit preserve can create an interesting contrast with this savory bread. I recommend apricot jam or orange marmalade – the citrus notes enhance the orange zest in the bread. Spread a thin layer on toasted slices for a delightful breakfast or snack.

Cheese Board Companion

This bread makes an excellent addition to any cheese board. It pairs particularly well with soft-ripened cheeses like Brie or Camembert. The creamy cheese balances the bread’s texture while the cranberries add a fruity contrast. Try it with a truffle gouda for a luxurious twist.

Spreads and Honey

For a sweeter take, try pairing the bread with cinnamon honey or orange blossom honey. The floral notes complement the bread’s flavors beautifully. You can also use mascarpone cheese with a drizzle of honey for a rich treat.

Savory Dips

This bread is perfect for dipping into savory soups or dips. It holds up well to French onion dip or spinach artichoke dip. For a seasonal touch, serve it with a warm cranberry-orange chutney for dipping.

Breakfast Toppings

Transform this bread into a breakfast treat by topping toasted slices with scrambled eggs, crispy bacon, and a sprinkle of chives. The bread’s flavors work beautifully with breakfast ingredients, especially when lightly toasted to enhance its texture.