I am such a sucker for a good loaf of bread. Soft, fresh and delicious it's addicting and soul soothing. This Cranberry Walnut Bread is the perfect balance from the outside in with its perfectly crisp crust and to its soft chewy inside. Best of all, it's super easy and quick to make.
Why I Love This
- So Quick!: If truly pressed, this loaf could be made in less than an hour and a half. It requires no kneading and has a short rise time.
- It's just Delicious: Of course I would say this because it's my recipe, but truly, this bread is divine, and everyone says so. Literally EVERYONE who eats this cranberry walnut bread asks how to make it, what's so good in it (the cinnamon but don't tell), and how it must have been so laborious to make it (which it's not). It's comfort food 101. Warm, earthy, a touch sweet and oh so soft. You won't eat just one piece.
- It's great for the Seasons: While I make this bread any time of the year, it is an excellent holiday loaf. The sweet craisins with the warm cinnamon sing out the chorus of cozy family gatherings around the fire place and table. It pairs well with turkey dinner and make the most stellar Cranberry Walnut French Toast that once again will make you look like an ultimate chef with minimal effort.
Jump to:
Ingredients
- Flour: I use a generic white, all purpose flour for this recipe. Using bread flour would also work well.
- Yeast: I use traditional yeast for this recipe which requires you to activate it with water and sugar/honey prior to adding it to the flour. You could use quick-rise and simply add your wet ingredients at the end. This may give you a slightly lower rise.
- Honey: The honey in this recipe is both for flavor and to help activate the yeast.
- Salt: This helps to bring the flavors out but I use less than in a savory loaf so as to not oppose the sweetness of the cranberries and honey.
- Water: Warm the water to help activate the yeast. You want it lukewarm, not hot. Hot water kills yeast.
- Dried Cranberries (or Craisins): The star of the show. These have a sweet tartness to them that makes you want to come back for more and more.
- Walnuts: These add a little crunch and earthly flavor to help balance the sweetness of the cranberries. A match worthy of another bite.
- Cinnamon: This is the hidden secret of this cranberry walnut bread recipe and the gem that brings it all together. Without it the flavors are slightly disconnected and dis-unified. But this touch of warmth wraps the flavors together and keeps people guessing what's so irresistible about this loaf.
See recipe card for quantities.
Instructions
Step 1: Warm water and add honey, sugar and yeast. Allow to sit in a warm place until a good amount of bubbles have formed (if using quick rise yeast, do not add yeast to this mixture).
Step 2: Combine all of the dry ingredients including the dried cranberries and chopped walnuts (if using quick rise yeast add it here).
Step 3: Add the wet ingredients to the flour mixture and mix until well combined, adding extra flour as needed. The dough should be soft and come together but will be quite moist.
Step 4: Cover with plastic wrap and towel and place in a warm place to rise until doubled in size. About an 30 minutes. Place the empty dutch oven pot (with lid) into the oven and preheat to 400 degrees Fahrenheit.
Step 5: Once dough has risen, remove the hot pot from the oven and sprinkle a small amount of flour on the bottom. Remove the dough from the bowl and reform into a tight ball (see notes in recipe card). Using a knife slice three slits into the top of the bread for an artisan look.
Step 6: Cover with the lid and bake for 25 minutes then remove the lid and bake for another 7-10 minutes until the top is golden and crunchy or a tooth pick comes out clean. Allow to cool before slicing.
Hint: Adding the right amount of flour to the cranberry walnut bread can be tricky as the cranberries and honey add a little extra moisture. You want the dough to come together in the bowl and not be sticking at the bottom. The dough should also be soft to the touch but not stick to your finger. Generally, as you're mixing it, slowly add flour until you see it pull together and no longer stick. As soon as this is achieved, you've added enough flour.
Substitutions
- Flour - I would advise using a combination of gluten-free flour alternatives to help keep the bread light as gluten-free flour alternatives tend to make a more dense loaf.
- Dried Cranberries - you can use dried cherries as they have a similar tartness and punch to them.
- Walnuts - pecans are good alternative. Chop them loosely.
Variations
Want a savory version of this bread? Try my Rosemary and Garlic version of this recipe on my website!
Equipment
I like to use a mixer to make this bread. It makes it quick and effortless.
I love to use my enameled, cast iron dutch oven from Le Creuset for this Cranberry Walnut Bread. You can also use a raw cast iron dutch oven but you may need to oil and flour it to ensure that your bread does not stick. The key is to ensure you preheat it otherwise you will not get the artisan crust that is so desirable.
Storage
Initial Storage: Once cooled, store the bread in a zip lock bag on the counter for up to 3 days. After this it begins to lose its freshness and I would recommend freezing it if you need to keep it longer.
To Freeze: I often like to pre-slice it so I can grab one piece at a time as needed but this is optional. Place in a zip lock bag and freeze. To thaw, simply take a piece and place it in the toaster for a minute or two. If you haven't pre-sliced your bread, simply place it on the counter with the bag cracked open to allow moisture out. Just remember to re-seal the bag once it's mostly thawed or it will dry out. You can freeze for up to 3 months.
Reheating: This cranberry walnut bread, like all bread, is enjoyed best fresh. However, if you are unable to consume the whole loaf in a day, I find the best way to enjoy it is to pop it in the toaster for a bit and then butter it or add your desired toppings. A second option is to turn it into a delicious breakfast with this Cranberry Walnut French Toast recipe.
Top Tip
When you remove your dough from it's bowl after it's doubled in size, don't be afraid to be a little aggressive as you reshape it before placing it in the heated dutch oven. I know it's a little heart breaking to squish down nicely risen dough but I advise you to somewhat firmly reshape this into a nice round loaf. You can create a tight ball of dough by placing the dough on a clean surface. Place your hands on the dough on the side furthest from you and then gently pull the dough towards you (as seen in the picture of me shaping my Rosemary Garlic Bread), allowing it to drag along the surface. Turn the dough 90 degrees and repeat. Continue turning and pulling until a tight ball is formed.
FAQ
You can use a glass or stainless oven safe bowl or even place your formed dough on parchment paper and fold it up around the sides. If doing the latter, place the bread on a cookie sheet. Then place the bread (in bowl or on cookie sheet) on the top rack of the oven. Put a second bowl or cookie sheet on the bottom rack and fill it with water. This will create steam in the oven to create the artisan look.
Yes. You can either knead it by hand for a couple of minutes or allow it to mix in your mixer with a dough hook for a couple of minutes. I prefer the second method as it is easier. However, very little to no kneading is required for this recipe. As long as your ingredients are mixed together well.
You can mix this, allow it to rise and then store it in the fridge, covered for a few hours but this will affect the rise and "fluffiness" of your loaf. You'll have a slightly more dense loaf as a result. Because of this, I recommend baking it as soon as it is done rising.
Related
Looking for other recipes like this? Try these:
Most Recent
Try these new Alaskan Skillet favorites!
Print
Cranberry Walnut Bread
- Total Time: 1 hour 20 minutes
- Yield: 1 Loaf 1x
Description
Soft, fresh and delicious it's addicting and soul soothing. This Dutch Oven Cranberry Walnut Bread is the perfect balance from the outside in with its perfectly crispy crust and soft chewy inside. Best of all, it's super easy and quick to make.
Ingredients
- 2 tablespoons (20g) traditional yeast
- 2 tablespoons (30g) granulated sugar
- 2 cups (475ml) warm water
- 3 tablespoons (65g) honey
- 5-6 cups (675-715g) all-purpose flour
- 1 teaspoon cinnamon
- ¾ tablespoon salt
- 1 cup (170g) heaping craisins (dried cranberries)
- ¾ cup (80g) walnuts chopped
Instructions
- Warm water to lukewarm and add sugar, honey and yeast. Allow to sit in a warm place until a good amount of bubbles have formed (if using quick rise yeast, do not add yeast to this mixture).
- Combine dry ingredients (If using quick rise yeast add it here).
- Add cranberries and walnuts to dry ingredients and stir to lightly combine.
- Add activated yeast mixture (or water and honey mixture) to dry ingredients.
- Mix until well combined adding extra flour as needed. Dough should be soft and come together but will be quite moist. Add flour until dough is no longer sticking to the bowl. You may need to use more than the amount listed, this is ok.
- Form dough into a ball and lightly grease a bowl. Place the dough top down to cover in grease then flip and set in the bowl to rise. Cover with plastic wrap and a towel and place it in a warm place to rise until doubled in size. About 30 minutes.
- Place the empty dutch oven pot (with lid) into the oven and preheat to 400 degrees fahrenheit.
- Once dough has risen, remove the pot from the oven and sprinkle a small amount of flour in the bottom. Form the dough into a ball.* Sprinkle a small amount of flour on top of the bread and using a knife slice three slits into the top of the bread for an artisan look.
- Cover with the lid and bake for 30 minutes. Then remove the lid and bake for another 7-10 minutes until the top is golden and crunchy or a toothpick comes out clean.
- Remove from oven and allow to cool on cooling rack.
*All nutritional information is an estimation only. Exact nutritional value depends on exact amounts and ingredients used.
Notes
*You can create a tight ball of dough by placing the dough on a clean surface. Place your hands on the dough on the side furthest from you and then gently pull the dough towards you, allowing it to drag along the surface. Turn the dough 90 degrees and repeat. Continue turning and pulling until a tight ball is formed.
- Prep Time: 15 minutes
- Rest Time: 30 minutes
- Cook Time: 30-35 minutes
- Category: Bread
- Method: Bake
- Cuisine: American
Keith Payne says
I love this bread! It is easy and quick to make and so delicious! The cranberries give it the sweetness and the cinnamon adds a great subtle flavor. I've made french toast with this great and I have to restrain myself from making it everyday! Thanks for this outstanding bread.
Jenice Wallace says
This bread always gets people raving! The combination of tart craisins with the earthy walnuts is the perfect balance and a touch of cinnamon makes it irresistible! Best of all, it's so easy to make and turns out every time - making you look like an artisan chef!