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This beginner-friendly cranberry walnut bread recipe makes a plump, chewy, subtly sweet yeast bread within a few hours of mixing. It's the perfect bread for holiday gatherings, family breakfasts, and snacking anytime!
Why you'll love this recipe
I want YOU to make THE BEST homemade version of Costco cranberry walnut bread. This is NOT a no-knead yeast bread (gasp!), but I assure you it is beginner-friendly, written by a bread baker (me), with step-by-step instructions and detailed photos. Much like my well-loved French bread recipe, you'll mix and bake your plump and chewy bread within a few hours, which is mostly hands-off proofing time.
You have multiple options with this same-day bread recipe:
- Use active dry yeast or rapid-rise yeast.
- Knead the dough by hand or a stand mixer in 5 minutes for either method!
- Proof the dough the old-fashioned way – or use a multicooker.
- Shape the dough into rounds or any form you like.
If you get hung up, I'm here for your questions in the comments section below. As a former baker, I love any opportunity to help you achieve baking success.
Ingredients you'll need
- Warm water - See recipe card for temperature.
- Yeast - Use active dry yeast OR rapid-rise yeast. They yield the same results.
- All-purpose flour - I recommend unbleached all-purpose flour over bleached for a denser texture with more structure. Opt for bread flour if you prefer chewy bread with a more crusty surface.
- Sugar - Use granulated sugar or preferred sugar.
- Sea salt - An essential ingredient for bread.
- Olive oil - Or preferred oil.
- Sweetened dried cranberries - Aka craisins. DO NOT use fresh cranberries for this recipe.
- Walnuts - The delicious, nutty flavor and crunchy texture give cranberry walnut bread half its name.
How to make cranberry walnut bread
Here's a step-by-step photo guide for mixing and baking this simple recipe. You can easily adapt these steps to a stand mixer if you have one.
First, determine whether you're using rapid-rise yeast or active dry yeast.
- For rapid-rise yeast: Heat the water between 120 and 130 degrees Fahrenheit and proceed to the next step – no need to activate.
- For active dry yeast: Heat the water between 100 and 110 degrees Fahrenheit, add yeast, and rest for 5 minutes to ensure it's foamy (activated).
Next, mix yeast, water, sugar, salt, olive oil, and flour to form a shaggy dough.
Stir in the dried cranberries and walnuts. Continue mixing or kneading until the flour is absorbed and the dough is cohesive.
If hand-kneading, transfer the dough to a flat surface and knead it by firmly and repetitively pushing it into itself until it becomes elastic and stretchy, indicating that the gluten has developed. Add the reserved flour in small amounts to adjust the consistency if the flour seems too wet. Shape the dough into a round, tucking it under to tighten the form.
Set the dough in an oiled bowl, cover it, and rest it in a warm spot for about 45 minutes or until doubled. Alternatively, you can proof bread dough in the Instant Pot or use the "proof" setting on an oven-style air fryer. Move the dough to a flat surface, press out air pockets, and shape it into rounds.
Preheat oven to 375 degrees Fahrenheit. Transfer the dough to a parchment-lined baking sheet, leaving 5 inches of space for expansion. Dust a light flour coating on the dough for visual appeal, or leave it plain. To proof the dough, cover and rest it in a warm spot until it doubles in size. Use a razor blade or bread lame to score the surface before baking.
Bake for 30-35 minutes until golden brown and cooked through. Note: The internal temperature of baked bread is approximately 200 degrees Fahrenheit. Transfer bread to a cooling grid. Cool completely before slicing and storing. Store the bread in your preferred airtight storage for up to 5 days at room temperature.
Delicious serving ideas
- Use this bread for roast turkey breast sandwiches or turkey salad during the holiday season. Add cranberry sauce for extra cranberry goodness.
- Serve this festive bread with your savory spiral ham or holiday turkey dinner.
- Make the best holiday French toast you've ever had. YUM!
- Slice the bread into smaller pieces, toast them, and serve as a component of your beautiful charcuterie board.
- Serve toasted slices with your favorite soft cheese, such as cream cheese or, my personal favorite, triple cream brie.
Cranberry walnut bread recipe tips
- Please review the expiration date on your yeast package to ensure it hasn't expired.
- All-purpose flour is my go-to for this recipe, but bread flour can be substituted in equal amounts if you prefer chewier, crusty bread.
- This bread is slightly sweet by design. If you prefer a sweeter bread, increase the sugar amount at your discretion.
- Consider soaking and draining the dried cranberries to rehydrate them and create a less chewy texture.
- Experiment with different bread shapes and sizes. You can form this dough into a baguette, rectangle loaf, dinner rolls, braids, or other free-form shapes.
- Add a hint of orange zest for a citrusy aroma and flavor.
More bread recipes
- Cheesy Pull-Apart Bread
- Easy Crostini Recipe
- Easy Cinnamon Rolls
- Best Moist Banana Bread
- Easy Cornbread Recipe
- Blueberry Zucchini Bread
📖 Recipe
Cranberry Walnut Bread Recipe
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Video
When scaling the recipe 2x or 3x, the gray ingredient note stays the same. Adjust quantities accordingly.
Ingredients
Yields 2 pounds dough (907 g)
- 1 ½ cups Water
- 1 (¼-ounce packet) Rapid Rise Instant Yeast, or 2 ¼ teaspoons 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 Sweetened Dried Cranberries (Craisins), chopped
- ½ cup Walnuts, chopped
Instructions
Check out the blog post above for step-by-step photos and visit recipe footnotes for additional tips.
- Water and yeast prepFor RAPID RISE INSTANT YEAST: Heat WATER to 120–130°F and proceed to the next step. No need to activate.For ACTIVE DRY YEAST: Heat WATER to 100–110°F, mix with YEAST, and let rest for 5 minutes until foamy.
- Mix the doughIn a mixing bowl or stand mixer fitted with dough hook, combine YEAST, WATER, SUGAR, SALT, OLIVE OIL, and FLOUR.Mix until a shaggy dough forms. Add CRANBERRIES and WALNUTS, and continue mixing until well incorporated.
- Knead the doughIf kneading by hand: Transfer dough to a flour-dusted surface and knead for 3–5 minutes until smooth and elastic.If using a stand mixer: Mix on medium speed for 5–6 minutes until smooth and elastic.Note: For either method, sprinkle the reserved FLOUR as needed to prevent the dough sticking to your hands or stand mixer bowl.
- First proofingShape the dough into a tight round form and place it in an oiled bowl.Cover and let rise in a warm spot until doubled in size (30–45 minutes). You can also proof dough in an Instant Pot or use an oven proofing function.
- Shape the doughAfter the first proofing, punch down the dough to release air. To shape it, you can leave the dough whole or cut it in half for two smaller loaves. Reshape into rounds, loaves, or your desired shape.
- Second proofingPlace shaped dough on an oiled or parchment-lined baking sheet, leaving space for expansion. Dust the dough lightly with FLOUR for a rustic look or leave plain. Cover and proof the shaped loaves in a warm spot until doubled in size (30–45 minutes).
- Prepare oven for bakingDuring the last 15 minutes of proofing, preheat the oven to 375°F with the oven rack centered.
- Bake the breadUse a razor blade or bread lame to score the top of the dough. Bake for 35–40 minutes until golden brown. The bread is done when the internal temperature reaches 200°F.
- Cool and storeTransfer to a cooling rack and cool completely before slicing. Store in an airtight container at room temperature for up to 5 days.
Recipe Notes
- Please review the expiration date on your yeast to ensure it hasn't expired.
- This bread is slightly sweet by design. If you prefer a sweeter bread, increase the sugar amount at your discretion.
- All-purpose flour is my go-to for this recipe, but bread flour can be substituted in equal amounts if you prefer chewier, crusty bread.
- Consider soaking and draining the dried cranberries to rehydrate them and create a less chewy texture.
- Experiment with different bread shapes and sizes. You can form this dough into a baguette, rectangle loaf, dinner rolls, braids, or other free-form shapes.
- Add a hint of orange zest for a citrusy aroma and flavor.
- Bake bread near the center of the oven to prevent uneven baking. When baking multiple loaves requiring top and bottom rack placement, rotate them midway through baking to promote even heating.
Equipment
- instant-read thermometer optional
- large mixing bowl or bowl of stand mixer
- stirring utensil or dough hook for a stand mixer
- parchment paper optional
- bread lame or razor blade (to score the dough)
Jodi says
This recipe made my bread dreams come true…Made as instructed using bread flour. Was looking to replicate my favorite cranberry nut bread from their Denver restaurants. This baked version has a much softer crumb, especially if using bread flour, but it turned out perfectly. It is plenty sweet with the amount of sugar the recipe calls for and an entire cup of chopped craisins. Will not make any changes at all to this recipe. It is so so good!!!!!! Thank you for the recipe. It is going to be a regular at my house.
Traci says
This absolutely made my day! I love hearing that it tracks with your favorite version––honored actually! Thank you for trying my recipe and for taking the time to share your experience. Enjoy!! 💛
Kate says
This is a wonderful recipe! My husband has thanked me multiple times for making it and I’m getting ready to bake it again so I can take it to my home -bound mom. Thank you sharing this excellent recipe!
Traci says
Aww I love hearing that—what a thoughtful way to share something homemade and comforting. I'm so glad it's been a hit in your home! 💛 Thank you for sharing this feedback.
Dana says
This bread is not only delicious, but so easy to make. I will be making this again and again! Thank you so much!
Would it cause problems with the recipe if I added even more cranberries and nuts?
Traci says
So glad you loved it! You can add a few more cranberries and nuts—just be mindful not to overload the dough, as too many add-ins can affect the structure. Enjoy your next batch and thanks for the feedback! xoxo
Maria says
This was really good! I am going to make it again, however I'm going to bake it in a dutch oven to see if the crust comes out a little more chewy. I like chewy crust. Very pleased with the bread!
Traci says
Glad you loved it! Baking in a Dutch oven sounds like a fun experiment—would love to hear how it turns out. Enjoy your next batch and thanks for this feedback! xoxo
Lady in TX says
Wonderful bread! Made it exactly as recipe is written, except toasted walnuts before adding a full cup. It is light and easy to prepare.
Traci says
Yay!! I'm so glad you're enjoying my cranberry walnut bread recipe! I'm always for toasted walnuts and more of them. Thanks so much for your feedback. Much appreciated! xoxo
Dilly says
Super recipe
Traci says
I'm so glad you're enjoying it! Thanks for this feedback. xoxo
LuAnn says
This is so easy & the best sweet bread I’ve ever made! I’ve shared it with friends & they rave about it with coffee! Try it toasted—-it’s amazing!
Traci says
I’m so glad you found the recipe easy to make—that’s always my goal! And I completely agree, it’s amazing toasted. Thank you so much for sharing your experience! xoxo
PJ says
Recipe was great except there is too much salt...bread had a salty taste instead of slightly sweet...I will possibly omit it or reduce it next time.
Traci says
Thank you for trying my recipe. Funny enough, my recipes are usually salt-conservative. But with bread, it's a delicate balance, so I stick with industry standard for this dough yield. I hope you find the perfect balance. Please let me know what ends up working for you and enjoy!! xoxo
Monica says
Do you have the metric measurement thanks
Traci says
Apologies for the delayed response. My recipe software doesn’t always convert metric measurements accurately, so I recommend using another source for precise conversions. Let me know if I can help you further. Thanks!
Kathy Dinse says
I made this for my extended family last weekend and it was a hit. We couldn’t stop eating it. I will definitely make again.
Traci says
Yay! I’m so glad the whole family enjoyed it! I love that you chose my recipe for your special occasion. Thanks you taking the time to share your feedback. xoxo
Carrie says
Is it possible to use All Purpose GF Flour for this recipe? I have newly discovered allergies and miss my homemade bread! Help appreciated!!
Traci says
I haven’t tested this recipe with alternative flours, so I can't speak to any results. I know it can be tricky, as the texture and rise might be affected. Please keep this mind if you experiment. Thanks and enjoy! xoxo
Bill says
made this a couple times now, very easy and delicious. was curious if there is a way to incorporate cranberry sauce in this to give it a bit more cranberry goodness?
Traci says
I’m so glad you’ve enjoyed the bread—it’s wonderful to hear it’s become a favorite! You’re welcome to experiment with adding cranberry sauce, but I can’t offer a method for it, as it would require testing to get the right balance. If you give it a try, I’d love to hear how it turns out! Enjoy! xoxo
Sharon says
This is a delicious easy to make yeast bread.
Traci says
Yay! I'm so glad you enjoyed it! Thanks for trying my recipe and for leaving this feedback. Happy holidays! xoxo
Karin Marie Meeks says
can I use fresh cranberries for cranberry walnut bread?
Traci says
Great question! I don’t recommend using fresh cranberries for this recipe. Unlike in quick bread, where sugar balances the tartness, dried cranberries are essential for the proper texture and flavor in this yeast bread. I hope you enjoy baking it! xoxo
Ann G says
This is an amazing recipe - I tried it today with bread machine it came out so good! I wonder if i want to make 1.5 pound bread, do i just proportionaly downsize each ingredients? Also I want to put a lot more cranberries and walnuts in, how do I do that? do i simply add more of these or should i reduce the flour + liquid etc?
Traci says
Sorry for my delayed response. I'm so glad you enjoyed my recipe! To downsize, you would scale everything proportionally. I wouldn’t go too heavy on extra add-ins since it can affect the texture, but feel free to experiment!