Kwik Trip Cranberry Wild Rice Bread Recipe: Sweet-Tart Loaf With Nutty Crunch

This bread combines the nutty depth of wild rice with sweet-tart cranberries for a unique texture and flavor. The result is a moist, slightly chewy loaf with bursts of fruit in every bite.

Perfect for pairing with savory dishes or enjoying as a snack, this recipe delivers consistent results with a golden crust and tender crumb.

Ingredients for Kwik Trip Cranberry Wild Rice Bread

Nutty wild rice and tart cranberries make this loaf unforgettable with every bite.

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The wild rice is non-negotiable for that signature texture. Kwik Trip carries excellent uncooked wild rice blends, but Whole Foods bulk bins offer the best quality for serious bakers. Look for rice that’s dark, uniform, and free of debris. The cranberries should be plump and slightly sticky—Ocean Spray is a reliable brand. Always chop them if they’re large to avoid pockets of sweetness in the crumb.

No wild rice? Brown rice at half the volume works in a pinch (less flavor, more texture). Swap honey for maple syrup or agave if you prefer. Butter can be replaced with coconut oil, but the flavor will shift slightly. For extra richness, add 2 tbsp of Greek yogurt to the dough. The orange zest is key for brightness—don’t skip it unless you’re substituting 1 tsp of orange extract.

This bread stays fresh for 3-4 days wrapped in plastic at room temperature. Slice and freeze for up to 3 months—toast straight from frozen. The wild rice softens more over time, so it’s best enjoyed fresh. Store-bought cranberries dry out fast, so keep them sealed tightly.

Step-by-Step Instructions for Cranberry Wild Rice Bread

This method ensures a perfectly textured loaf with balanced sweetness and nutty depth.

Step 1: Proof the Yeast and Prepare Wild Rice

In a large mixing bowl, combine the 2.25 tsp active dry yeast with the 1.25 cups warm water and the 0.25 cup honey. Stir gently and let sit for 5-7 minutes until the mixture becomes frothy. This confirms the yeast is active and ready to leaven your bread.

Meanwhile, cook the 1 cup wild rice according to package instructions until tender. Drain well and let cool slightly. The rice should be fully cooked but not mushy to maintain its nutty texture in the final loaf.

Step 2: Mix Wet and Dry Ingredients

To the proofed yeast mixture, whisk in the 0.25 cup unsalted butter (melted and cooled), 1 whole large egg, 0.25 cup brown sugar, 1 tbsp orange zest, 1 tsp vanilla extract, and 0.5 tsp cinnamon. The butter should be just warm to the touch, not hot, to avoid killing the yeast.

In a separate bowl, combine the 3.5 cups all-purpose flour and 1.5 tsp salt. Gradually add this to the wet ingredients, mixing with a wooden spoon until a shaggy dough forms. Fold in the cooked wild rice and 0.75 cup dried cranberries until evenly distributed.

Step 3: Knead and First Rise

Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough will be slightly sticky at first but should become more manageable as you work it. Add a sprinkle of flour as needed, but avoid adding too much, as this can make the loaf dense.

Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size. A warm oven with the light on or a sunny windowsill works well for this. The dough is ready when it holds an indent when pressed lightly with a finger.

Step 4: Shape, Second Rise, and Bake

Punch down the risen dough to release air, then shape it into a loaf and place it in a greased 9×5-inch loaf pan. Cover and let rise again for 30-45 minutes until the dough domes about 1 inch above the rim of the pan. Preheat your oven to 375°F during this final rise.

Bake for 30-35 minutes until the top is deep golden brown and the loaf sounds hollow when tapped. If the top begins to brown too quickly, tent loosely with foil. The internal temperature should register 190-200°F on an instant-read thermometer.

Step 5: Cool and Serve

Remove the bread from the pan and let it cool on a wire rack for at least 20 minutes before slicing. This allows the crumb to set and prevents a gummy texture. The loaf should have a tender, slightly chewy interior with bursts of sweet-tart cranberries and nutty wild rice in every bite.

Serve warm or at room temperature. For best results, store any leftovers wrapped tightly at room temperature for up to 3 days, or freeze for longer storage.

Dietary Considerations for kwik trip cranberry wild rice bread

Gluten-Free Adaptation

For a gluten-free version, replace all-purpose flour with a 1:1 gluten-free baking blend. I recommend King Arthur’s Measure for Measure for best texture. Add 1 tsp xanthan gum to improve structure if your blend doesn’t include it. 💡

Vegan Modifications

Swap the large egg for 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water). Use vegan butter like Miyoko’s and ensure your honey is replaced with maple syrup. The wild rice and cranberries keep the flavor profile intact.

Nut-Free Version

This recipe is naturally nut-free, but always check your wild rice and dried cranberries for cross-contamination warnings. For extra caution, use certified nut-free brands like Enjoy Life for the cranberries.

Lower Sugar Option

Reduce the brown sugar by half and replace it with 1 tbsp monk fruit sweetener. Skip the honey entirely and use 2 tbsp maple syrup for yeast activation. The cranberries will still provide natural sweetness.

This adjustment cuts sugar by about 30% while keeping the bread tender.

Dairy-Free Adjustments

Simply swap the unsalted butter for coconut oil or a dairy-free butter alternative. I prefer Earth Balance for its neutral flavor. The texture remains just as moist and rich. 🥗

High-Altitude Baking

At elevations above 3,500 feet, reduce yeast to 1.75 tsp and decrease sugar by 1 tbsp. Increase flour by 2-3 tbsp to compensate for drier air. These tweaks prevent the loaf from rising too quickly and collapsing.

Frequently Asked Questions