Cranberry Walnut Bread

Cranberry Walnut Bread is a hearty, rustic bread with a soft, chewy texture filled with dried cranberries and chopped walnuts for a nutty crunch. And, you will not believe how easy it is to prepare! There is a rise time, but don’t skip that if possible. That is part of what makes this bread so delicious with the best flavor! If you enjoyed making this Cranberry Walnut Bread, try my Sun-Dried Tomato Bread next! It uses the same easy method but with a savory twist from sun-dried tomatoes. Perfect for when you’re craving something hearty and flavorful!

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Ingredients & Substitutions

• Flour: All-purpose flour works perfectly in the bread, and most people have it on hand. I have not tested the recipe with other kinds of flour, so I can’t speak to their effectiveness. You could experiment with whole wheat or bread flour, but the bread may have a different texture.
• Yeast: Use rapid-rise yeast, also known as instant yeast, in this recipe. Unlike active dry yeast, which needs to be bloomed in warm water first, rapid-rise yeast can be mixed directly with the dry ingredients. This makes it quicker and easier to use.
• Honey: Honey adds sweetness to the bread and enhances the flavor of the cranberries. It also helps feed the yeast during the rising process. I like to use locally sourced honey if possible.
• Cranberries: I love the burst of tart sweetness from the dried cranberries. They also add to the chewy texture of the bread. Fresh cranberries might add extra moisture to the dough, meaning you may have to adjust the amount of flour used. If you are not a fan of cranberries, try adding raisins, dried cherries, or apricots.
• Nuts: For a nutty crunch, I added chopped walnuts to the bread. You could also use pecans, almonds, pistachios, macadamia nuts, or cashews. If you want to go nut-free, you could substitute sunflower seeds or pumpkin seeds. Or, leave out the nuts altogether–the cranberry bread will still be delicious!

What Happens If You Skip The Long Rise Time When Making This Bread?

I have tried making this bread with a shorter rise time, and it definitely works. However, you might notice that the flavors aren’t as rich (I did, anyway). When I let the dough rise for the full 18 hours at room temperature (no need to refrigerate), it developed a deeper flavor and a lovely, bubbly crust. The crumb ended up being similar to sourdough with those nice, big holes. If you go for a shorter rise time of about 3 hours, the bread will still be tasty, but the texture will be a bit tighter and the flavor not be quite as developed. It’s a trade-off, but it’s all about what fits your schedule and taste preferences!

Can I Make Cranberry Walnut Bread Without A Dutch Oven?

Yes, but this recipe was designed to be made in a Dutch oven, which gives the bread a crusty top with a soft inside. If using another pan, try an oven-safe pan like a loaf pan or a springform pan. Or, even shape it into a freeform loaf on a baking sheet. Make sure you also have a lid that’s safe for the oven. If you use a different pan, you might need to change the baking time, and the bread might turn out a bit differently.

How To Store Cranberry Walnut Bread

Cranberry walnut bread can be kept fresh for a few days at room temperature. Here is how:

• Keep the bread at room temperature (60°F to 80°F) in a darker place, away from sunlight.
• When cutting a slice of bread, first, cut the loaf in half (yes, in the middle and not at the end). Then, when you cut a slice or two, you can put the two halves of bread back together, limiting exposure to a cut end.
• Wrap the loaf in plastic wrap or aluminum foil.
• Enjoy it within 2-3 days. If you are not going to finish the loaf in a few days, freeze it! (I never want any of it to go to waste, it’s so good!)

How to Freeze Bread

If you are not planning to enjoy the bread within a few days, freeze it! To freeze bread:

1. Let the bread cool completely.
2. Wrap the loaf (or portion of the loaf) in aluminum foil; then, store it in a sealed plastic bag.
3. Place the bread in a colder part of the freezer, away from the door.

When ready to enjoy the bread, remove it from the freezer and unwrap it. Store it in a zipped plastic bag at room temperature. Or, to enjoy the bread right away, remove it from the plastic bag. Then, while still in the foil wrapping, heat it up in the oven for 10-15 minutes at 450°F.

5 from 4 votes

Cranberry Walnut Bread

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Rising/Resting Time 19 hours hrs

Total Time 20 hours hrs

Cranberry Walnut Bread is a hearty, rustic bread with a soft, chewy texture filled with dried cranberries and chopped walnuts for a nutty crunch. And, you will not believe how easy it is to prepare!

SaveSaved! Print Rate Comment

Ingredients

• ▢ 3 cups (375 g) all-purpose flour
• ▢ 1 teaspoon kosher salt
• ▢ 1 teaspoon rapid-rise yeast
• ▢ 1 ½ cups water, room temperature
• ▢ 2 tablespoons honey
• ▢ 1 cup (110 g) dried cranberries
• ▢ ½ cup (58.5 g) walnuts, roughly chopped

Instructions

• In a large mixing bowl, combine flour, salt, and yeast. Whisk together until combined.
• Add water and honey. Mix until combined.
• Fold in the cranberries and walnuts. Pour the mixture into a clean, greased bowl and cover with plastic. Let the dough rise at room temperature for 18 hours. The dough should be doubled in size. (See notes for alternative rising times.*)
• When ready, place the dough onto a floured piece of parchment paper. Shape it into a ball by stretching and folding the dough over. Spray the dough with nonstick cooking spray before covering it with plastic. Let it rest for 30 minutes.
• Using a very sharp knife (like a paring knife or bread lame), score the top of the loaf with an “x”.
• Place a Dutch oven (I used a 4 quart) into a cold oven. Preheat the oven and pot to 450°F.
• Once preheated, carefully transfer the dough with the parchment paper to the hot Dutch oven. Cover and bake for 30 minutes.
• Uncover and continue to bake for 15 minutes, or until golden brown on top.
• Carefully remove the loaf from the Dutch oven and allow to cool for 30 minutes before slicing and serving.

Notes

*When I tested the bread after letting it rise for just 3 hours, the crumb was tighter, and the flavor wasn’t as developed, but it was still delicious. You can absolutely do a shorter rising time, just be aware that it won’t look like my images and won’t be as distinct in flavor. 

Nutrition

Serving: 1slice | Calories: 195kcal

Course: Side Dish

Keyword: Cranberry Walnut Bread

Servings: 12 slices

Calories: 195

Author: Amanda Rettke–iambaker.net

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What the Test Kitchen had to say about this recipe:

Autumn

This bread recipe turned out wonderfully! The combination of dried cranberries and walnuts gives it a lovely texture and flavor. The rapid-rise yeast worked perfectly, and the honey adds just the right amount of sweetness. Yum!

Elizabeth

I love this bread! Just pop a slice in the toaster and add a little butter, and it's good to go! I want to try it with a sandwich next.

Annabelle

I liked how dense the bread was. I think it would pair well with a honey cream cheese spread.

Bella

I am not a huge fan of walnuts, so I wasn't the best judge for this bread. But, I love the texture, and I think it would be great as a simple cranberry loaf!

Selena

This is a good variation of this bread that comes together so easily! It's a winner of a recipe that would be delicious with so many flavor combinations! (I think I would prefer pecans in this)