Introduction

Cranberry Walnut Bread is a delightful combination of tart cranberries and crunchy walnuts baked into a wholesome, crusty loaf. This naturally leavened bread is perfect for breakfast or as a snack with your favorite spread.

A round loaf of bread with a golden-brown crust sits on brown parchment paper over a white marbled surface. The crust is rough and crunchy, with patches of white flour dusting its surface. Embedded inside and visible on top are dried red cranberries and dark raisins, adding pops of deep red and black color to the bread. Scattered around the loaf are walnut pieces and more dried cranberries. At the lower left corner, a folded beige cloth is partially visible. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a large mixing bowl, combine the flour, kosher salt, and rapid-rise yeast. Whisk together until evenly mixed.
Step 2: Add the water and honey to the dry ingredients. Stir until fully combined and a sticky dough forms.
Step 3: Fold in the dried cranberries and chopped walnuts, distributing them evenly throughout the dough.
Step 4: Transfer the dough to a clean, greased bowl. Cover with plastic wrap and let it rise at room temperature for 18 hours, until the dough has doubled in size.
Step 5: When ready, gently turn the dough onto a floured piece of parchment paper. Shape it into a round loaf by folding and stretching the dough over itself. Spray the dough lightly with nonstick cooking spray and cover with plastic wrap. Let it rest for 30 minutes.
Step 6: Using a sharp knife or bread lame, score the top of the loaf with an “x” to allow it to expand as it bakes.
Step 7: Place a Dutch oven (about 4 quarts) into a cold oven. Preheat both the oven and the Dutch oven to 450°F (232°C).
Step 8: Carefully transfer the dough along with the parchment paper into the hot Dutch oven. Cover with the lid and bake for 30 minutes.
Step 9: Remove the lid and continue baking the bread for another 15 minutes, until the top is golden brown and crusty.
Step 10: Carefully remove the loaf from the Dutch oven and let it cool on a wire rack for 30 minutes before slicing and serving.

Tips & Variations

For a nut-free version, omit the walnuts or substitute them with sunflower seeds.
Try adding orange zest to brighten the flavor and complement the cranberries.
If you prefer a quicker rise, place the dough in a warm spot to reduce the rising time, but be careful not to overproof.
Use a bread lame or very sharp knife to score the dough cleanly for better oven spring.

Storage

Store any leftover bread in an airtight container or wrapped in a clean kitchen towel at room temperature for up to 3 days. For longer storage, slice and freeze the bread in a sealed bag for up to 3 months. Reheat slices in a toaster or oven before serving for a freshly baked taste.

How to Serve

The image shows a rustic loaf of bread on a white marbled surface, with a golden-brown crust featuring darker toasted spots and visible pieces of dried cranberries and walnuts embedded in the crust. Two slices of the bread lie above the loaf, revealing an airy, light beige crumb inside speckled with red dried cranberries and light brown walnut chunks distributed evenly. To the left, there is a white wooden bowl filled with walnut halves and a small black cup filled with dried cranberries, with some nuts and cranberries scattered around on the surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cranberries instead of dried?

Fresh cranberries contain more moisture and may affect the dough’s texture and rising. It’s best to use dried cranberries to maintain the proper dough consistency.

Do I need a Dutch oven for baking this bread?

A Dutch oven helps create steam and an even heat environment, resulting in a crisp crust and soft crumb. If you don’t have one, you can bake the bread on a baking stone and add a pan of hot water to the oven to create steam, but the texture may differ slightly.