Cranberry Walnut Bread Recipe

If you’re on the hunt for a bread that’s bursting with cozy flavors and a delightful texture, then this Cranberry Walnut Bread is going to become your new favorite. Imagine the sweet-tart punch of dried cranberries mingling with the rich crunch of toasted walnuts, all wrapped up in a hearty, artisan-style loaf. This bread isn’t just a treat; it’s a little celebration in every bite, perfect for mornings, snacks, or even alongside dinner. With its golden crust and chewy crumb, it’s a comforting, beautiful loaf that’s surprisingly simple to make and endlessly satisfying.

Ingredients You’ll Need

Every bite of Cranberry Walnut Bread comes together because of a handful of simple, wholesome ingredients—each playing its part in texture, taste, or appearance. These pantry staples work in harmony to create that stunning loaf you’ll be proud to share.

• 3 cups (375 g) all-purpose flour: The foundation that provides structure and a soft crumb when combined with yeast.
• 1 teaspoon kosher salt: Enhances the dough’s flavor and balances the sweetness of the cranberries.
• 1 teaspoon rapid-rise yeast: The little powerhouse that makes your dough rise beautifully and quickly.
• 1 ½ cups water (room temperature): Hydrates the dough, helping everything come together smoothly.
• 2 tablespoons honey: Adds a gentle natural sweetness that complements the tart cranberries perfectly.
• 1 cup (110 g) dried cranberries: Bursts of tart flavor and beautiful color swirled throughout the bread.
• ½ cup (58.5 g) walnuts, roughly chopped: A nutty crunch that contrasts so nicely with the soft crumb.

How to Make Cranberry Walnut Bread

Step 1: Mix Your Dry Ingredients

Begin by combining the all-purpose flour, kosher salt, and rapid-rise yeast in a large mixing bowl. Whisking these ingredients together ensures that your yeast and salt are evenly distributed, which is essential for an even rise and great flavor throughout your bread.

Step 2: Add Water and Honey

Next, pour in your room-temperature water and honey. These wet ingredients will hydrate the flour and activate the yeast. Stir gently until everything forms a shaggy dough that starts pulling away from the sides of the bowl. The honey not only adds sweetness but also helps keep the bread moist.

Step 3: Fold in Cranberries and Walnuts

Now, gently fold in your dried cranberries and roughly chopped walnuts. This step makes sure your fruit and nuts are evenly scattered throughout the dough, setting the stage for those delightful bursts of flavor and texture you’ll savor in every slice.

Step 4: Let the Dough Rise

Transfer the dough to a clean, greased bowl and cover it tightly with plastic wrap. Let it rise at room temperature for 18 hours or until doubled in size. This long, slow rise develops incredible flavor and a tender crumb that you won’t get with a quick-rise process. If you’re short on time, rising for at least 12 hours still gives excellent results.

Step 5: Shape the Dough

Once risen, gently turn the dough onto a floured piece of parchment. Shape it into a ball by stretching and folding the dough over itself. To prevent sticking, spray the dough lightly with nonstick cooking spray and cover it with plastic. Let it rest for 30 minutes to relax the gluten and get ready for baking.

Step 6: Score the Loaf

Using a very sharp knife or a bread lame, score an “x” into the top of your loaf. This scoring step allows the bread to expand evenly during baking and gives the finished loaf that signature artisan look.

Step 7: Bake in a Dutch Oven

Preheat your oven to 450°F with a Dutch oven inside to get it scorching hot. Carefully transfer the dough along with the parchment paper into the hot Dutch oven, cover it, and bake for 30 minutes. Then, uncover and bake for another 15 minutes to get that perfect golden-brown crust. The Dutch oven traps steam while covered, which helps develop the bread’s crispy crust.

Step 8: Cool the Bread

Finally, carefully remove your loaf from the Dutch oven and let it cool on a rack for at least 30 minutes before slicing. Cooling allows the crumb to set properly, so each slice holds together beautifully and tastes just right.

How to Serve Cranberry Walnut Bread

Garnishes

This Cranberry Walnut Bread is stunning on its own, but you can take it up a notch by spreading a little creamy butter, honey, or even cream cheese. For a fresh touch, sprinkle some chopped walnuts or add a few fresh cranberries on the side to echo the flavors inside the bread.

Side Dishes

Pair your bread with hearty soups, creamy cheeses, or spicy spreads. It’s especially wonderful alongside a bowl of butternut squash soup or with a cheese board that features tangy goat cheese and mild brie. The sweet and nutty notes play beautifully against savory dishes.

Creative Ways to Present

Why not slice this bread thick and toast it for breakfast topped with avocado and smoked salmon? Or use it to make a sandwich layered with turkey, cranberry sauce, and arugula for a festive lunch. Its flexibility and flavor make it a perfect companion to elevate simple meals.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Cranberry Walnut Bread tightly in plastic wrap or keep it in an airtight container to preserve freshness. It should stay soft and flavorful for up to 3 days at room temperature, perfect for enjoying throughout the week.

Freezing

If you want to keep your bread longer, freezing is a fantastic option. Slice the loaf first, then place the slices in a freezer-safe bag or container. When you’re ready to enjoy, simply thaw slices at room temperature or toast them straight from frozen.

Reheating

To warm your bread, toast slices until lightly crisp or heat in a 350°F oven for about 10 minutes wrapped in foil. This brings back the beautiful crust and soft crumb, making every bite as delightful as when it was freshly baked.

FAQs

Can I substitute dried cranberries with fresh ones?

Fresh cranberries are quite tart and high in moisture, which can affect the dough’s consistency. It’s best to stick with dried cranberries for this recipe to maintain the bread’s texture and flavor balance.

Do I need a Dutch oven to bake this bread?

While a Dutch oven helps create a perfect crust by trapping steam, you can bake the loaf on a baking stone or sheet. Just add a pan of water to the oven to introduce steam and cover the dough loosely with foil for part of the baking time.

How long will the dough last if I refrigerate it overnight?

You can refrigerate the dough for up to 24 hours after mixing to slow down fermentation. Just be sure to bring it back to room temperature before shaping and baking for best results.

Can I use whole wheat flour instead of all-purpose flour?

You can substitute up to half of the all-purpose flour with whole wheat for a nuttier flavor and denser texture. Keep in mind the rising time may increase slightly, and the crumb will be heartier.

Is it necessary to score the bread before baking?

Scoring controls how the bread expands while baking and prevents unwanted cracks. It also gives the loaf a classic artisan look, so it’s highly recommended.

Final Thoughts

This Cranberry Walnut Bread is truly one of those special recipes that’s easy enough for any home baker but feels luxurious every time you slice into it. Whether you’re serving it at a holiday table or enjoying it with your morning coffee, it offers a warm, delightful experience packed with flavor and texture. Don’t wait to try this charming loaf—it’ll soon become a cherished staple in your baking repertoire!

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