This post may contain affiliate links. Please read our disclosure policy.
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!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from The Kitchen Girl.
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
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from The Kitchen Girl.
Video
Note about scaling
When scaling, the light gray ingredient notes after the comma don’t change. Adjust as needed.
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 Salt
- 2 tablespoons Olive Oil
- 4 ½ cups 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)
Nutrition
Nutrition facts are estimates and may vary based on brands, ingredients, and portions.
Donna Dawson says
I usually fail at any bread other than a quick bread and I just made it and it is GREAT! I am so happy and pleased with the recipe, THNAK YOU!
Traci says
Yay Donna! I’m so thrilled to hear that you nailed this bread! Baking yeast bread can be tricky, so I’m extra happy my recipe worked out for you. Thank you for sharing your success—enjoy every slice! xoxo
Angela says
Has anyone tried this with GF all purpose flour?
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
Ann says
Awesome recipe. Thank you!
Can this be frozen?
Neelu says
Instead of walnut and cranberry I used chocolate and cherry. The bread came out delicious! I plan to try this recipe fennel and golden raisins next. Thanks for the recipe!!
Traci says
Sounds amazing! I love that combo and have done it before too! Thanks for taking the time to leave feedback. Enjoy! xoxo
Kay says
Have you ever tried the Cranberry Walnut bread in a bread machine on dough only?
Traci says
Hi Kay, I have not but maybe someone else can weigh in on that experience. Let us know here if you end up trying it. Enjoy! xoxo
Lynn DeLora says
This bread was amazing!! I made it exactly as shown and everyone raved about it!! Can’t wait to toast a piece for breakfast!!
Traci says
Yayy! I love knowing this! Thank you for bringing my recipe into your kitchen and for writing this feedback. Enjoy! xoxo
Linda says
Can I bake in dutch oven?
Traci says
Hiya! It’s actually not necessary for this recipe—you’ll still get a delicious crumb and crust without it. However, you’re welcome to use one! While I don’t have specific instructions for that, there are plenty of resources out there if you’d like to give it a try! Let me know how it goes and enjoy! xoxo
Tara Stepp says
Hello,
Thank you so much for sharing this recipe. I’m very new to bread making, like this is actually my third bread recipe I've ever tried and I love it and all the step by step instructions photos and videos were so helpful and such a confident booster . I was running into my pantry to grab my flour…seriously this recipe gave me the courage to attempt to make this bread I’ve been cooking for years for my family, but never really been much of a baker… so I just did it and I made this in one round loaf in my Dutch oven. I think it turned out beautiful and tastes wonderful again thank you so much and happy holidays. This will be a repeat on my menu. ❤️
Traci says
Omgosh, I love knowing this is your experience with my recipe. I'm so glad to hear it is such a confidence booster because yeasted bread can be challenging. So thank you for taking the time to share this wonderful feedback! I really appreciate it!! Yay!! xoxo
Nettie says
I think the temp for water temp you recommend is obv killing yeast , it was heavy and raised very little
Traci says
Hi Nettie! The water temperature I recommend follows the guidelines straight from the yeast packages for both instant and active dry yeast. I'm sorry to hear your dough didn’t rise as expected—I'm here to help troubleshoot if needed! Thanks!
Lisa says
This bread is outstanding and absolutely easy to make!! It has become a weekly staple in our house.
Traci says
Awww yay!! This really makes my day! Thank you for bringing my recipes in your kitchen - and thank you for this feedback. Enjoy! xoxoxo
Sandy Davis says
Can this recipe be made in a bread machine?
Traci says
Hi Sandy! Thanks for asking. While I personally don’t use one, you are welcome to try it by following the manufacturer’s guidelines. Be sure to add the ingredients in the order recommended by your manual. Let me know how it turns out if you give it a try! Enjoy! xoxo
TONI G says
First attempt and this was an amazing success! Easy to follow directions, beautiful loaves with slight crispy crust, and soft chewy bread. Taste was perfect, not to sweet and craving added a tang...absolutly a winner! Proud to present as gifts this holiday
Traci says
Awesome!! I love knowing you crushed your first attempt! I love your description too. Thank you for bringing my recipe into your kitchen and for sharing this feedback. Enjoy!!
Shari G. says
My husband loves cranberry walnut bread. I really didn’t want to keep spending $6 for a tiny loaf and decided to try to make my own. Oh my! This is so much better tasting than the store bread. I turned out great, even though I forgot to add the salt. This recipe is a keeper!
Traci says
Woohooo!! I'm so glad you went for it and super bonus that your husband loved it! Thank you so much for letting me know. Day made! Enjoy!!
Dee Torres says
Just finished making this bread my husband and I really really really enjoy it. A matter fact we ate half of one loaf, no dinner tonight.
Traci says
Yayyy!!! I'm so relieved to hear we aren't the only ones whose dinner plans get smashed by cranberry walnut bread LOL. Thank you for the feedback. Enjoy!
Kathy Gillingham says
I have made this bread so many times now, I know the recipe by heart! It's so delicious and now make loafs for my sister and nephew as they tell me they are addicted to it lol. I always use loaf pans, and at times don't add the cranberries to have delicious fluffy plain white bread. I don't use any other bread recipes now, it's my go-to, always 😊💕
Traci says
Yay, this makes my day, Kathy! I appreciate you taking the time to leave such detailed feedback. And hooray for customization! Now you have me wanting to make it LOL. Thank you so much. Enjoy!
Lori Cullen says
Excellent tasting bread! Great instructions. Thank you!
Traci says
Yay! So glad you enjoyed. Thanks for the feedback!
Diane says
I made this bread and it is delicious! But...while it was baking, the bottom was burned within the first 15 minutes. I had it on parchment on a baking sheet pan ( I made 2 round loaves) on the lower rack of the oven (which is where the oven instructions say to bake bread). I put it on the upper rack to finish baking. Otherwise it came out perfect and the recipe is so easy. Do you know what would make it burn like that? Should I have put it on a higher rack?
Traci says
Hi Diane, I’m so glad you enjoyed the bread and thank you for the kind words! The instructions do say to center the oven rack. This is to ensure even browning. I’m glad the rest of the loaf came out perfectly! Thanks again! xoxo
Susan says
What pan was used? Maybe use a heavier pan or put a baking sheet under whatever pan you are using or under the rack below to prevent burning. Also, I would try middle oven instead of lower oven.
Traci says
Hi Susan, thanks for weighing in! The recipe does mention centering the oven rack and a heavier pan shouldn't be necessary. Of course, if an oven runs hot from below, a baking sheet on the bottom rack can help diffuse it. Appreciate your input! xoxo
Emily says
Great recipe!! This is such a delicious bread.
Traci says
Yay! I'm so glad you're enjoying it! Thanks for taking the time to let us know. Happy holidays!
Jean Foley says
I have made this one time about a month ago and plan on making it again this weekend. This is an excellent bread recipe I eat with almond peanut butter heated in the microwave. I replaced white flour with oat flour trying to be more healthy and it turned out well. My small mixer broke mixing it together so will try the bread machine . I always bake in my oven and not the bread machine. Thank you for your recipe!!!
Traci says
Awesome!! I love knowing that it's your second time and that you're enjoying it so much. It's a favorite over here too! Thanks for sharing your experience. Enjoy!!
Rea says
Stumbled upon your recipe after making a no-knead version. I made it for a pot luck at church after one of our Christmas services. My family loved your bread and it will become a staple in our house. Do you have the recipe in a metric version?
Traci says
Hi Rea! I'm so glad the family is loving this bread and appreciate your feedback. So thank you! As for metric, here is a version I plugged into a conversion calculator. Let me know if you have any more questions. Thanks again. Enjoy!
355 ml Warm Water
1 packet Rapid Rise Instant Yeast
50 grams Sugar
1 tsp Sea Salt
2 tbsp Olive Oil
540 grams Unbleached All Purpose Flour
120 grams chopped Sweetened Dried Cranberries
56 grams chopped Walnuts
Dawn says
I made this bread again (can't believe it's been a year!). I tried it baguette-style this time, instead of baking in loaf pans. This bread is every bit as good as I remember, if not better. It's delicious, versatile, and easy!
Traci says
Yay Dawn! I'm so glad you went for it again this year. I love how much you love this bread. I'm right there with ya lol. Thank you for the feedback. Enjoy!!
Karen Sue Clarke says
My first time making this bread....I am smelling it as it cooks in the oven....I think that I should not have used the razor before letting it rise the third time so I think it deflated it a little but I would imagine that it will taste good anyway.....it is an excellent recipe and I will be making some more before Thanksgiving so will enjoy it now ahead of time to test it out....lol Thanks for the recipe....this year everyone is getting some breads, salsas, and canned veggies and hot pepper relishes.....Happy Thanksgiving to you and yours!!!
Traci says
Apologies for my very delayed response. Thank you for sharing your experience. I'm glad the smell of it made you happy 🙂 It's the perfect holiday bread.
Sue says
So excited I found this recipe on my hunt over the years. Everyone that enjoys a loaf always says how delicious it truly is. Great just eaten, toasted, sandwiches with turkey and French toast. I put orange flavor on my craisins and the walnuts added. So good! I usually add more craisins and nuts for a denser bread.
Thanks for sharing. Amazing recipe!
Traci says
Yay! I'm so glad you enjoyed it. Thanks for coming back to share your experience. Cheers!!
Phil says
Great recipe. Great bread.
Since the fruit and nuts we added prior to kneading I chose to hand knead so that the stand mixer did not pulverize those ingredients.
I chose the triple rising approach.
Thereafter structure and crumb was excellent.
I toasted some slices, spread a lemon aioli, and added sage rubbed grilled chicken. Excellent.
Thanks for the recipe. It's a keeper.
Traci says
Yay! so glad you enjoyed. Yes, I always do a second rise, sometimes third. Yours sounds delicious. Thanks for sharing your experience!
Skylar S says
I’m excited to try this! I ate a sandwhich at a farmers market that had a cranberry walnut bread, buttered and toasted, with bacon bits, pear and melty raclette cheese on it and it is the best sandwhich I’ve ever had. I’m going to try this on Saturday.
Currently I have sweetened dried cranberries in my pantry. Did you use sweetened or unsweetened?
Traci says
Yum, that sammie's right up my alley! I'm excited for you to make it 🙂 I used sweetened cranberries aka Craisins, so you're all good there. Let me know if you have any other questions and I hope you enjoy!