A slightly sweet tender loaf, this steamed cranberry pecan honey bread is wonderful sliced, even better toasted, buttered or not. We loved it all the ways!
When this month’s Bread Baker’s host proposed “steamed breads” as our theme for July, I thought, excellent! No turning the oven on when it’s roasting outside.
Gently steaming something on the stovetop sounded ideal.
A lot of the recipes I found online were either Asian in origin, or called for steaming in a coffee can. It just so happens that I have a couple of coffee cans saved for exactly such an occasion. Just not where I currently am! And rare is the coffee that comes in a can these days.
Time to adapt. You can steam this in a well-oiled 1 lb coffee can or use a small loaf pan like I have. Mine is 8 1/2 X 4 1/4 in or 21.6 x 10.8cm.
Steamed Cranberry Pecan Honey Bread
You can easily switch out the cranberries and pecans for other dried fruits and nuts. This very versatile recipe is adapted from one on Mother Earth News.
Ingredients
2/3 cup or 95g fine yellow cornmeal
2/3 cup or 83g all-purpose flour
1/3 cup or 40g whole wheat flour
1/3 cup or 25g bran flakes, slightly crushed
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon fine sea salt
1 egg
3/4 cup or 180ml milk
1/3 cup or 80ml honey
1/3 cup or 55g dried cranberries, plus extra for topping, if desired
1/3 cup or 40g chopped pecans, plus extra for topping, if desired
Canola or other light oil for greasing the loaf pan
Method
Combine the cornmeal, the flours, the bran flakes, salt, cinnamon, and baking powder in a large bowl.
Give the cranberries and pecans a quick splash of water and stir them well to dampen.
Toss them in the dry mixture to coat. This should help them not all sink to the bottom as the loaf steams.
In another mixing bowl, whisk together the egg, milk and honey. Keep whisking until the honey is completely dissolved.
Fold the wet mixture into the dry ingredients until well combined.
Pour the batter into a well-greased loaf pan. Top with extra cranberries and pecans, if using.
Then cover the pan with foil, set it on a steamer basket or metal cookie cutters inside a large pot with just enough water in the pot to submerge the bottom the pan.
Bring the water to a boil.
Cover, reduce the heat, and simmer for two hours. Check the pot now and then to make sure that all the water isn’t boiling away. Add a little hot tap water as needed.
At the end of the steaming period, remove the pan from the pot and carefully remove the foil.
When it’s cool enough to handle–run a knife around the inside and turn the loaf out gently onto a wire rack to cool.
When completely cool, slice to serve.
The sliced bread is delicious spread with cream cheese, butter or just plain!
Enjoy!
It’s the second Tuesday of the month – kind of snuck up on me this month since July 1st was a Tuesday! – and that means it’s time for our Bread Bakers group to share their recipes for steamed breads. Many thanks to our host, Sneha of Sneha’s Recipe. Check out the links below
- Bao Buns from Passion Kneaded
- Dessert Bao (Chocolate Steamed Buns) from A Messy Kitchen
- Keto Chinese Steamed Buns from Sneha's Recipe
- Paczki na Parze (Polish Steamed Donuts) from A Day in the Life on the Farm
- Sausage, Egg, and Cheese Buns {Sheng Jian Bao) from Karen's Kitchen Stories
- Steamed Cranberry Pecan Honey Bread from Food Lust People Love
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#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.
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