Cranberry Walnut Bread Recipe
This beginner-friendly cranberry walnut bread is a plump, chewy, lightly sweet yeast bread made from start to finish in just a few hours. Perfect for holiday gatherings, family breakfasts, and easy snacking.
Servings: 2 16-ounce loaves
Calories: 138kcal
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)
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.
Video
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.
Nutrition
Serving: 12-ounce slice | Calories: 138kcal | Carbohydrates: 24g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Sodium: 118mg | Potassium: 43mg | Fiber: 1g | Sugar: 7g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 7mg | Iron: 1mg