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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)
Sue says
This is soooo delicious! We have eaten it toasted, French toast and turkey sandwiches all in 24 hours. Oh my gosh! I am addicted. What a wonderful gift for someone. Thanks so much for sharing.
Traci says
Yay! I'm so glad you're loving it as much as we do and in all the same ways! Thanks for sharing your experience 🙂
Ren says
Bread is soft. Very easy recipe - it's a must-try for beginners like me. We enjoy it with honey walnut cream cheese. Thank you!
Traci says
Yay! That sounds delicious and I'm so glad you went for it! 🙂 Thank you so much for sharing your experience. I really appreciate it. Enjoy!!
Geraldine says
Can this recipe be made with honey rather than sugar?
Traci says
Of course 🙂 You can experiment with 2 tablespoons of honey in place of the sugar. The flour may need to be adjusted in small amounts during mixing to accommodate the added moisture. Let me know if I can help you any further. Enjoy!
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 🙂