It's not on their site, the only one there is for a quickbread, but you probably already know that. There are a couple of variations online that look great.

This one by Rose Barenbaum which looks wonderful and

This variation which seems less rustic, but also very good.

I love cranberries, I'm going to have to try these.

Hope this helps. Have a wonderful holiday weekend.

Are those recipes anything like it? Otherwise, I'd make something like a pannetone but with cranberries instead of rasins. I have some bread machine recipes if you'd like one of those. I also have a cherry yogurt bread which could be adapted for cranberries.

Thanks mom... and lipn... I am not sure if these recipes are similar or not. I did goof up- it is not walnuts, but pistacio nuts in the bread- that would be the only difference. One of the recipes looked more like a sweet bread- the recipe I am looking for would be artixian. I will try them. Thanks.

Is it sold in the bakery section?
They also have a number of "HEB Bake Shop"
breads on the bread aisle.

I checked our store yesterday,
Didn't find anything even similar.
So I can't help with trying
To reproduce it.

It does sound really good!
They used to have,
On the bread aisle,
A Poppy seed walnut bread
That was absolutely wonderful!
In fact, it was just about the ONLY
HEB product that we really liked.
So they quit carrying it.

Oh well, cooler weather is coming,
I will start making bread again.

Rusty

This recipe sounds good and you can add whatever kind of nuts you want.

Cranberry Golden Raisin Bread with Cardamom
from "The Bread Lover's Bread Machine Cookbook" by Beth Hensperger

1 1/2 lb. loaf

1 1/4 cups water
2 TBLSP unsalted butter, melted
2 TBLSP light brown sugar
3 cups bread flour
1/4 cup nonfat dry milk
1 TBLSP gluten (she's big on gluten, but I think you can leave it out if you can't find it easily in a store)
1 1/2 tsp. salt
1 tsp. ground cardamom (or sub some other kind of spice if you prefer, or a spice mix)
2 tsp. SAF yeast or 2 1/2 tsp. bread machine yeast
2/3 cup golden raisins (or use the regular ones, they're cheaper!)
2/3 cup dried cranberries
And then I'd add 2/3 cup or less of whatever nut I wanted in there.

If using a bread machine, put ingredients in the bowl in the order listed. You can add the fruit and nuts after the first beep between knead one and knead two on the timer or even at the beginning. Use the Sweet Bread or Fruit and Nut Cycle if you have one.

If you don't have a bread machine, follow the instructions for a fruit and nut type bread, and knead in the fruits and nuts before baking. Sorry, I don't have instructions for regular old breads, but if I'm not mistaken, the difference with those is you mix the yeast with the warmed up water and then add it to the bread dough mix and knead it in. Knead until elastic, let rise for 30-45 min., punch down and then let rise again. Then shape into loaf and put in loaf pan for third rise before baking at 350 degrees for 45 min. to an hour. I always have to check my bread kinda early because my oven is unpredictable and I have cheapo bread pans that burn easily.

Here's another recipe I got from Annie, I love this stuff too. You could sub cranberries for the cherries and add the pistachios

1/2 cup water
2 cups white bread flour
3/4 teaspoon salt
1/2 cup dried cherries (or more if you like lots of fruit in your bread)
1/3 cup low-fat cherry yogurt
2 tablespoons applesauce
2 teaspoons brown sugar
1 1/2 teaspoons fast rise yeast

Same instructions as the previous loaf.

oooh- lpink... the second recipe looks wonderful!
I will break down and buy a loaf from HEB so I can save the ingredient sticker- that will at least tell me what type of 'flavors' are in the bread. $5/loaf of bread just makes me think of how greedy Americans are, when there are so many people who don't have enough food in the USA...

Take photos of the bread, uncut and cut, and post them here. Then we can make a better guess at how to produce something close to it.

Yeah, that high price is exactly why I've started making my own specialty breads from scratch. That and getting a bread machine!

cloudy... next time I go to the store I will take some pics. Thanks. And get ingredients list.
Remember
Remember
Remember

I thought I remembered a recipe for Cranberry Walnut bread in my Julia Child - Dorie Greenspan book, so I ran and grabbed it. Turns out it's Cranberry-Walnut Pumpkin Loaves. This recipe takes two days to prepare, so plan ahead and don't plan on being in a hurry. It's good for a rainy weekend.

Cranberry-Walnut Pumpkin Loaves
From Baking With Julia by Dorie Greenspan

Makes 3 small loaves

2 2/3 to 3 cups bread flour
1 teaspoon cinnamon
1/2 teaspoon grated nutmeg
1/2 teaspoon salt
2 tablespoons tepid water (80 - 90 degrees F.)
2 teaspoons active dry yeast
5 tablespoons unsalted butter, at room temperature
1/3 cup sugar
8 ounces (1 cup) pureed cooked pumpkin or butternut squash, fresh or canned solid packed (see Note)
1 large egg, at room temperature
3/4 cup walnut pieces, toasted
1 cup plump golden or dark raisins
2/3 cup cranberries (if frozen, thaw and pat dry)

Mixing and Kneading: Whisk 2 2/3 cups of the flour, the cinnamon, nutmeg, and salt together in a large bowl just to mix; set aside until needed.

Pour the water into a small bowl, sprinkle in he yeast, and whish to blend. Allow the yeast to rest until it's creamy, about 5 minutes.

In a mixer fitted with the paddle attachment, beat the butter and sugar at medium speed until creamy. Add the pumpkin and egg and beat until blended. Don't be concerned if the mixture looks curdled; it will come together when you add the dry ingredients.

Set the mixer speed to low and add the yeast, then begin to add the dry ingredients, about 1/2 cup at a time. As soon as the mixture starts to form a dough that comes together, scrape the paddle clean and switch to the dough hook. If your dough does not come together (it might be because your pumpkin puree was liquidy), add a few more tablespoons of flour.

Mix and knead the dough on medium-low speed for 10 to 15 minutes, scraping the sides of the bowl and the hook now and then with a rubber spatula. At the start, the mixture will look more like a batter than a dough, but as you continue to work, it will develop into a soft, very sticky dough that will just ball up on the hook. (This dough develops much the way a brioche does.)

With the machine on low speed, add the walnuts and raisins, mixing only until incorporated, about 1 minute. Add the cranberries and mix as little as possible to avoid crushing them. (Inevitably, some cranberries will pop and stain a patch of dough red; think of this as charming, and proceed.)

First Rise: Scrape the dough into a lightly buttered large bowl, cover tightly with plastic wrap, and set aside at room temperature to rise until nearly doubled in bulk, about 2 hours.

Chilling the dough: When the dough has doubled, fold it over on itself a couple of times to deflate it, wrap it tightly in plastic, and refrigerate overnight.

Shaping the dough: At least 6 hours before you want to begin baking, remove the dough from the refrigerator. Leave the dough, covered in its bowl, until it reaches at least 64 degrees on an instant-read thermometer. (This will take as long as 3 to 4 hours - don't rush it.) If you don't have an instant-read thermometer, look for the dough to be slightly cool and just a little spongy.

Lightly butter three 5 3/4 x 3 1/4 x 2-inch loaf pans.

Working on a lightly floured surface, divide the dough into thirds and pat each piece of dough into a 5 x 7-inch rectangle; keep a short end facing you. Starting at the top of eacch rectangle, roll up the dough toward you and seal the seam by pressing it with your fingertips. Seal the ends, then place each roll, seam side down, in a prepared pan.

Second rise: Cover the pans lightly with a kitchen towel and allow to rise at room temperature for 1 1/2 to 2 hours, or until the dough has nearly doubled - it will rise to just above the rim of the pans.

Baking the bread: Center a rack in the oven and preheat the oven to 350 degrees F. Bake theloaves for about 30 minutes, or until deeply golden. Remove the pans to a cooling rack; after a 5-minute rest, turn the breads out of their pans and allow them to cool to room temperature on the rack.

Storing: The breads can be kept at room temperature for a day or two or frozen, wrapped airtight, for up to 1 month. Thaw, still wrapped, at room temperature.

Note: To use fresh pumpkin or butternut squash, split the squash, remove the seeds, and place, cut side down, on a baking sheet. Roast in a preheated 350 degree F. oven for about 1 hour, or until meltingly tender. Scoop the softened pulp out of the shell and cool completely. One pound of squash yields about 12 ounces of cooked pulp.

Sally

Sally, that sounds wonderful!

Rusty
(A lover of all things pumpkin)

There's a show on New Scandinavian Cooking that was doing different breads. It was sort of an "artisan" bread done several different ways. One he put figs, mixed nuts and some other things into that sounds like it would work well for this. Check the site. I'll see if I can find the recipe. He also was making fresh butter in the show.

Here is a link that might be useful: New Scandinavian Cooking

Didn't take as long to find as I thought. Here 'tis!

Here is a link that might be useful: Muesli Bread