Cranberry Walnut Bread is a soft and chewy, slightly sweet, yeast bread with dried cranberries and walnuts. Easy step-by-step instructions to knead by hand or stand mixer makes this recipe great for bread beginners!
Cranberry Nut Bread is the ultimate simple cranberry yeast bread that's plump, tender, and easy to love. Dried cranberries, aka craisins, and a little sugar add a touch of sweetness, while chopped walnuts add savory crunch. Serve as cranberry sandwich bread or toasted with butter or brie cheese. Great for holidays or any day!
Also, this cranberry yeast bread recipe is written for bread beginners, just like my classic French bread recipe bread. Use active dry yeast or instant yeast, knead by hand or use a stand mixer, and proof the dough in the Instant Pot or at room temperature.
Key ingredients
Ingredient amounts are listed in the printable recipe card below.
- warm water - see recipe card for temperature
- active dry yeast OR rapid rise yeast packet - you can use the yeast type you're most comfortable with.
- unbleached all purpose flour - I do not recommend bleached flour because it can kill the yeast.
- sugar - plain white sugar or raw sugar can be used
- sea salt - one of the most important ingredients to yeast bread.
- olive oil - or preferred oil
- dried cranberries - Do not use fresh cranberries for this recipe.
- walnuts - or preferred nuts
How to make cranberry walnut bread
Here's a brief overview. Visit the printable recipe card below for detailed instructions.
- Combine water and yeast (activate yeast if needed).
- Add sugar, salt, olive oil, flour, dried cranberries, and walnuts.
- Mix and knead the dough with a stand mixer or by hand.
- 1st proofing (allow dough to double in size).
- Deflate and reshape to prep for 2nd proofing.
- 2nd proofing (optional but recommended for gluten development).
- Deflate and shape dough into final form (French baguette, oval, round, or loaf).
- Final proofing (allow the final form to expand before baking).
- Bake the French loaf.
- Cool and store.
Kneading yeasted dough
All of my yeast bread recipes offer the option to knead dough by hand or use a stand mixer. This series of images gives you an idea of how to work the dough once it becomes more cohesive after the ingredients have been mixed.
Proofing: an essential step
You can proof yeast dough in the Instant Pot! It's pretty amazing how quickly you can rise dough, regardless of room temperature. Don't worry, you can always proof the dough using traditional methods if you don't have an Instant Pot.
Shaping the dough: loaf or free form
You can shape yeast dough however you like! After the second proofing, you'll shape the dough into a loaf pan and bake, or create a free form (like the rounds you see in this recipe) and bake on a parchment-covered baking sheet. You can also shape into baguettes and bake on a baguette pan or baking sheet. Always leave leave enough space around free forms to double in size before baking.
How to serve cranberry walnut bread
- sliced and toasted with your favorite soft cheese (cream cheese, brie, etc)
- use for roast turkey breast sandwiches during holiday season
- turn leftover cranberry walnut bread into crostini for appetizers or croutons for salads
- make French toast
More cranberry recipes
- Cranberry Brie Crostini
- Cranberry Sauce with Orange Juice
- Pear Cranberry Apple Crisp
- Pomegranate Cranberry Relish
Cranberry Walnut Bread
INGREDIENTS
Yields 2 pounds dough (907 g)
- 1 ½ cups Warm Water, * see recipe instructions
- 1 (¼ ounce packet) Quick Rise Instant Yeast, or 2 ¼ tsp Active Dry Yeast
- ¼ cup Sugar
- 1 teaspoon Sea Salt
- 2 tablespoons Olive Oil
- 4 ½ cups Unbleached All Purpose Flour, reserve ½ cup for mixing
- 1 cup Dried Cranberries (Craisins), coarsely chopped
- ½ cup Walnuts, coarsely chopped
Instructions
- Combine *WARM WATER and YEAST in mixing bowl or stand mixer bowl.* Active Dry Yeast needs 100 - 110 degrees Fahrenheit water temperature. Combine and allow 5 minute rest until yeast activates.* Quick Rise Instant Yeast needs 120 - 130 degrees Fahrenheit water temperature. Combine and proceed to step 2.
- Add SUGAR, SALT, OLIVE OIL, FLOUR, CRANBERRIES, and WALNUTS to the mixing bowl.Stir ingredients together with a utensil (or stand mixer on low speed) until a shaggy dough forms.
- Continue mixing or kneading about 5 minutes until the dough becomes stretchy and pliable. Sprinkle small amounts of reserved flour onto the dough as needed to prevent it sticking to the mixing bowl or your hands, as needed.
- Transfer dough to a lightly floured surface and shape into a tight, round form, tucking the sides under to form a seam on the bottom.
- Perform 1st proof/rise by placing dough in an oil-coated mixing bowl (or Instant Pot), seam side down. Cover with a towel or draped plastic wrap and allow to double in size (about 45 min).
- Deflate the dough (punch it down) to remove air bubbles. You can move on to the next step, or...Perform 2nd proof/rise by shaping the dough into a tight round and repeat step 5. (The 2nd proof/rise is optional, but recommended to further develop texture and flavor)
- Preheat oven to 375 degrees Fahrenheit and let's shape these loaves...Transfer the dough onto lightly floured surface. Press to deflate air pockets and divide dough into 2 or 3 equal sections.Press each piece into a loose rectangle shape.Fold and press dough into itself until it becomes tight while forming it into the final shape (baguette, loaf, or round).Transfer to a prepared baking sheet or loaf pan. Brush surface with olive oil and cover to prevent air exposure.
- Perform final proof/rise by resting forms in a warm spot until nearly doubled in size.
- Score the dough by making slits across each loaf with a razor or knife.
- Bake baguettes 25-30 minutes or loaves 35-40 minutes. The surface will be golden brown and should register a minimum internal temperature of 190 degrees Fahrenheit.
- Transfer loaves to a cooling rack to rest 5 minutes.Remove loaves from pans and rest on the cooling rack until completely cooled (to retain moisture).Store cooled bread in a plastic bag or airtight container up to 2 days at room temperature or 5 days in the refrigerator.
RECIPE VIDEO
Traci's Recipe Notes
- digital scale - to weigh ingredients and bread dough
- Instant Pot - can be used to proof dough
- dough whisk - combines dough ingredients before kneading
- bowl scraper - helps remove sticky dough from mixing bowl
- sandwich loaf pan or baguette pan - helps shape and add height to loaves
- bread knife - serrated edges will cut straight lines
Equipment
- stand mixer optional (for electric mixing)
- pastry brush with olive oil for coating
- baker's lame or razor blade (to score the dough)
- see 'optional' equipment in recipe footnotes
NUTRITION
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.
Dawn says
Kitchen Girl this bread is amazing! I'd never been to your site before but was looking specifically for a bread recipe to use up walnuts and cranberries, and found this recipe. I'm a medium-experienced baker, and this came out perfectly. I have a light-colored glass loaf pan, and a dark metal loaf pan. The light glass pan took about five more minutes (I used a thermapen thermometer to be sure). I couldn't be happier with this bread! I'm putting a loaf in the freezer to share with my family later in the week. Dawn
Traci says
Yayy! I'm so glad you loved it as much as we do 🙂 Thanks so much for going for it and for letting me know you did! Enjoy!
Tristie says
Great bread, if your making it in the bread machine, make sure to wait to put the cranberries in. This way they don't get chopped up and you get a fuller flavor. Excellent recipe, didn't need to change a thing.
The Kitchen Girl says
Awesome, Tristie! So glad to hear you enjoyed the recipe. Now you're making me crave it LOL. Thanks for taking the time to leave feedback. Much appreciated. Cheers!
Michelle says
Is it ok to substitute with gf flour? The recipe says it’s a French bread dough can I make it without the cranberries and walnuts?
The Kitchen Girl says
I have only tested it with all purpose flour, so you'll have to let me know if you experiment. Also, here's a French bread recipe if you're looking for one 🙂 Let me know if you have any questions.
Michelle says
Everyone really enjoyed this bread. I’m trying to branch out and try new things and this was perfect. I formed it into mini loaves and one medium round loaf and gave as Christmas gifts. Super easy, tasty, and economical for gift diving at the office.
The Kitchen Girl says
Awesome! I'm so glad you gave this a try and happy to hear it was enjoyed 🙂 Cranberry walnut bread really does make a perfect Christmas gift. Thanks so much for taking the time to leave feedback. I appreciate it!
Laura says
Do you think this could be adapted to a bread machine? I think I'm going to try, this sounds delicious.
The Kitchen Girl says
Absolutely! But I'm the wrong person to give you instructions because I don't have a bread machine 😂 I'll look into it and get back to you asap!
Jeff says
This is THE BEST holiday cranberry walnut bread! It's like Christmas flavored French bread all plump and chewy. Big winner KG!
rich says
looks good... what temp to bake it?
The Kitchen Girl says
Thanks! 375°F for 20-25 minutes. Hope you enjoy!
Arlene says
Can I use half all purpose flour and half bread flour ? Thank you
The Kitchen Girl says
Sure, but you'll likely need to add some splashes of water because bread flour has higher protein and will need more hydration. Let me know if you have any more questions. Enjoy!
Arlene says
Delicious bread ! Husband approved ! Thank you !
The Kitchen Girl says
Awesome, Arlene! Yep, Cranberry walnut bread is pretty popular with my other half too 😉 Thanks for the feedback
Deb says
Well written and informative recipe. Just the right amount of sweetness. A delicious bread - five stars!
The Kitchen Girl says
Yay, Deb! So glad you enjoyed it and thanks for the review 🙂 Cheers!
Nancy Zelenka says
Does this make two loaves?
The Kitchen Girl says
Hi Nancy, this makes two 1 lb. loaves...or one giant loaf...or four .5 lb loaves 🙂
Kelli says
There's nothing better than homemade bread! This recipe is so delicious, especially with just a little butter or cream cheese smeared on top.
The Kitchen Girl says
I'm so glad you enjoyed it, Kelli. I also love cranberry bread with cream cheese. The best! Thanks!
Tawnie says
Made this cranberry bread for the holidays and it was loved by all - thank you for the great recipe!
The Kitchen Girl says
You're so welcome, Tawnie! I'm so glad you gave it a go and enjoyed it. Thanks for the feedback!
Dannii says
We love sweet cranberry bread, but this more traditional bread looks delicious, especially with the walnuts.
The Kitchen Girl says
Yes, this is definitely a semi-sweet yeast cranberry walnut bread and not a quick bread. Glad you can enjoy it! Thanks!
Rosemary says
OMG!! This is absolutely divine. I'm a huge cranberry bread fan but I never thought of making it myself. Thanks for this simple recipe.
The Kitchen Girl says
Awww, thanks Rosemary and yesss! I'm glad you can enjoy this recipe 🙂
Charla says
Nothing beats homemade bread. I bet your house smells amazing when baking this cranberry walnut bread.
The Kitchen Girl says
Indeed it does! There's no substitute for fresh baked cranberry walnut bread LOL. Best part of the holidays!
Wayne says
My wife made this and it was so delicious! Can't wait to have this again!
The Kitchen Girl says
Awesome, Wayne! Glad you enjoyed it...thanks so much 🙂
Maria says
So fancy and yet so easy! Thank you for this recipe!
The Kitchen Girl says
Indeed! Glad you think so 🙂 Thanks!
Elaine says
Thanks for providing such clear, easy-to-follow instructions. Love the flavors in this bread--perfect for holiday mornings!
The Kitchen Girl says
You're so welcome, Elaine 🙂 This really is the perfect holiday treat! Thanks!
Jeff says
You ain't kidding about how good this cranberry nut bread is. Can't decide if I like it better with butter or that triple cream brie cheese. Both lol! Either way, this bread is fluffy and perfect!
The Kitchen Girl says
I'm so glad you loved this recipe, Jeff! Thanks!
Kristina Allori says
Absolutely gorgeous and a favorite recipe this time of year. So good with butter!
The Kitchen Girl says
Haha yessss! I love Cranberry Walnut Bread toasted with butter too 🙂 Thanks!
Beth says
Yum! Simple and straightforward. Thanks for this easy bread recipe!
The Kitchen Girl says
Glad you're enjoying it, Beth! Thanks 🙂