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Freshly baked Cranberry Walnut Bread with walnuts and cranberries
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Cranberry Walnut Bread

A delightful blend of flavors and textures, this bread features the tartness of cranberries complemented by crunchy walnuts, making it perfect for breakfast or as an elegant side dish.
Prep Time1 hour 15 minutes
Cook Time40 minutes
Total Time1 hour 55 minutes
Course: Bread
Cuisine: American
Keyword: Baking, Cranberry Walnut Bread, Homemade Bread, Quick Bread, Yeast Bread
Servings: 12 servings
Calories: 190kcal

Ingredients

For the Dough

  • 1.5 cups 1 1/2 cups (360 ml) warm water Heated to appropriate temperature based on yeast type.
  • 1 packet 1 packet (1/4 ounce or 7 g) rapid rise instant yeast, or 2 1/4 teaspoons active dry yeast
  • 1/4 cup 1/4 cup (50 g) granulated sugar
  • 1 teaspoon 1 teaspoon (5 g) salt
  • 2 tablespoons 2 tablespoons (30 ml) olive oil
  • 4.5 cups 4 1/2 cups (540 g) all-purpose flour, plus an additional 1/2 cup (60 g) reserved for mixing

Add-ins

  • 1 cup 1 cup (150 g) sweetened dried cranberries (Craisins), chopped Can substitute with dried cherries or apricots.
  • 1/2 cup 1/2 cup (60 g) walnuts, chopped Substitute with pecans or almonds if desired.

Instructions

Preparation

  • Prepare the Yeast: Heat water according to the yeast type, add yeast, stir gently and let it sit until frothy for active dry yeast or skip resting for rapid rise yeast.
  • Combine Ingredients: In a large mixing bowl, combine the yeast mixture with sugar, salt, olive oil, and flour. Stir until a shaggy dough forms.
  • Add Cranberries and Walnuts: Fold in the chopped cranberries and walnuts until well incorporated.
  • Knead the Dough: Knead the dough by hand for 3–5 minutes or use a stand mixer on medium speed for 5–6 minutes until smooth and elastic. Add reserved flour as needed.
  • First Rise: Shape the dough into a round ball and place in an oiled bowl, cover with a towel and let it rise until doubled in size, about 30–45 minutes.
  • Shape and Second Rise: Punch down the risen dough, reshape it, and place it on a baking sheet. Let it rise again until doubled, approximately 30–45 minutes.
  • Preheat the Oven: During the last 15 minutes of proofing, preheat your oven to 375°F (190°C).
  • Bake the Bread: Score the top of the dough with a sharp knife and bake for 35–40 minutes or until golden brown and internal temperature reaches 200°F (93°C).
  • Cool: Allow the bread to cool completely on a wire rack before slicing.

Notes

For a crustier crust, place a pan of water at the bottom of the oven while baking. If dough is sticky, add more flour as needed while kneading. Allow bread to cool before slicing for better texture. Optional spices like cinnamon or nutmeg can be added for added flavor.