So sorry for the longest title for a loaf of bread ever … but not sorry.
This loaf is almost unreal you guys. Soft whole wheat yeasted bread layered with brown sugar, cranberries, walnuts, and drizzled with homemade caramel.
Oh and did I mention that it’s vegan?? And made with applesauce?? Yeah … pretty mindblowing stuff. TGIF because weekends were made for this kind of carb heaven.
This can actually be made in less than an hour. If you use instant yeast instead of active dry, you don’t have to let the dough rise for an hour or so before baking. Instead, you dissolve your yeast in the almond milk, add the rest of the ingredients, immediately roll out and sprinkle with the filling, cut and layer in the bread pan, and then let rise while the oven preheats. Easy peasy yall!
I’ve said it before, I’ll say it again, yeast is nothing to stress over. I’ve been there … and have come through to the other side. When I first starting baking with yeast, my bestie Hannah was years ahead of me, and I called her (I kid you not) six times in one night while trying to win the battle of the cinnamon rolls.
I think I lost that night. But I did eventually win. And we’re still besties and I like to owe it to the constant communication that came from my yeast phobia.
And hey, if you need to call me six times, I’m totally ok with that. Just bring me some of this loaf … because this one disappeared in less than an hour. Happy weekend!
If you need any help with this post, click HERE for step by step photos from the Pioneer Woman.
- ¾ cup almond milk (or any other non dairy milk)
- 1 packet instant yeast (I used Red Star Premium)
- 1 cup whole wheat flour
- 1-1/2 cups all purpose flour
- 1 tablespoon baking powder
- ¼ cup brown sugar
- 2 teaspoons cinnamon
- ¼ teaspoons salt
- 5 tablespoons unsweetened applesauce
- ¼ cup brown sugar
- 1 Tablespoon unsweetened applesauce
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- ¾ cup dried cranberries
- ¾ cup chopped walnuts
- 1 cup almond milk
- ½ cup brown sugar
- 1 Tablespoon pure maple syrup
- In a large bowl, gently warm your milk to about 110 degrees. I put mine in the microwave for 45 seconds on half power. Sprinkle yeast over warmed milk and let it dissolve, about 5 minutes.
- Add brown sugar, cinnamon, salt, baking powder and applesauce to the yeast mixture. Stir.
- Slowly add in flours, stirring constantly. Stir until mixture pulls into a sticky dough ball, about 1-2 minutes.
- Set the dough aside and make the filling.
- In a small bowl, stir together the brown sugar, applesauce, cinnamon, and vanilla for the filling. Grease and flour a 9×5×3-inch loaf pan. Set both aside.
- Sprinkle about ⅓ cup flour on a flat surface and knead dough, kneading in most of the flour. Using a floured rolling pin, roll dough into a large thin rectangle, about 12-inches tall and 20-inches long, or roughly as large as you can make it.
- Spread the filling across all the dough. Sprinkle cranberries and walnuts evenly over the filling.
- With the long edge facing you, slice the dough vertically and then stack the strips on top of each other.
- Then, turn the dough so that the long edge of the stack is facing you and again, slice the dough vertically. These should be squares about the width of your pan, about 3-1/2 inches.
- Layer into your greased loaf pan and cover with a kitchen towel and allow to rise while oven is preheating to 350 degrees F.
- Bake for 30 minutes or until the top is golden brown. The center takes much longer to cook, so deeply golden tips will be indicative the entire loaf is cooked through.
- While the bread is baking, make the caramel.
- In a large saucepan, whisk milk, brown sugar, and maple syrup together. Bring to a boil and then simmer for 15-20 minutes, stirring constantly. It will thicken up while simmering, but once you take it off the heat, it will get very thick. You want it to be a deep caramel color when you take it off the heat and thick enough to coat the back of a spoon.
- Once the bread is done baking, remove from the oven and let cool slightly. Drizzle with caramel and enjoy!
- Store leftovers in an airtight container.