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Cranberry Walnut Bread is one of the most satisfying breads to bake at home. The aroma that fills the kitchen, the golden crust that crackles as you slice it, and the perfectly soft interior—it’s a simple joy that brings warmth to any day.
Although cinnamon raisin bread is a staple in our home, I love to try different variations and types of bread that our whole family can enjoy! This Cranberry Walnut Bread is a delightful combination of chewy texture, nutty crunch, and bursts of tart-sweet cranberries, making it the perfect bread for breakfast, snacking, or even a thoughtful homemade gift.
It is a favorite around the holiday season and one to enjoy throughout the year! I usually double the recipe and freeze a loaf to use later for our family.
Why We Love This Recipe
Cranberry Walnut Bread is the perfect blend of rustic artisan flavor and no-knead simplicity. It features a crisp crust with a soft, chewy inside, perfectly balanced with tart cranberries and crunchy walnuts.
The simple recipe requires minimal effort—just mix, let it rise, and bake! Whether you serve it warm with butter, honey, jam, or cream cheese for breakfast, or enjoy it as a cozy afternoon treat, this bread is always delicious.
Made with simple, wholesome ingredients and no preservatives, it’s a healthy addition to your kitchen. Plus, it makes a beautifully baked gift for holidays, housewarmings, or any special occasion!
Ingredients & Substitutes
Before diving into the recipe, here’s what you’ll need and some variations:
- 3 ½ cups (440g) bread flour – Provides the best structure, but all-purpose flour works too.
- 1 ½ teaspoons salt
- 2 teaspoons instant or active dry yeast
- 1 ½ cups (360ml) warm water – About 100°F (38°C) to activate the yeast.
- ¾ cup (90g) fresh cranberries, chopped, or ½ cup (60g) dried cranberries – Fresh cranberries add tartness, dried ones are naturally sweeter.
- ½ cup (60g) walnuts, toasted and roughly chopped
- 1 tablespoon honey or maple syrup – For a touch of sweetness.
- ½ teaspoon cinnamon – Adds warmth and depth to the flavor.
Tip: If using fresh cranberries, consider tossing them with a teaspoon of sugar to balance their tartness.
Shop Bread Tools and Dutch Ovens in the B Vintage Style Shop
How to Make Cranberry Walnut Bread
Toast the Walnuts
- Preheat your oven to 350°F (175°C).
- Spread the walnuts on a baking sheet and toast for 8–10 minutes until fragrant.
- Let cool, then roughly chop.
Mix the Dough
- In a large bowl, whisk together the flour, salt, cinnamon, and yeast.
- Stir in the warm water and honey (if using) until a sticky dough forms.
- Fold in the toasted walnuts and cranberries until evenly distributed.
- Cover with a clean towel or plastic wrap and let it rise at room temperature for 12–18 hours.
Shape the Dough
- Turn the dough onto a lightly floured surface.
- Gently shape it into a round loaf by folding the edges inward.
- Place on a piece of parchment paper, cover with a towel, and let rest for 30–45 minutes.
Preheat the Dutch Oven
- About 30 minutes before baking, place a 5- or 6-quart Dutch oven (with lid) into the oven.
- Preheat to 450°F (230°C).
Bake the Bread
- Carefully place the dough (on parchment) into the hot Dutch oven.
- Cover with the lid and bake for 30 minutes.
- Remove the lid and bake for another 10–15 minutes, until the crust is deep golden brown.
Cool and Enjoy
- Transfer the bread to a wire rack and let it cool for at least 1 hour before slicing.
- Serve warm or toasted with butter, honey, or jam!
Deb’s Tips for the Best Cranberry Walnut Bread
This bread is pretty hard to mess up, but here are a few tips that I have found to help it turn out perfectly every time.
- Use fresh or dried cranberries – Fresh cranberries add a tart bite, while dried ones are naturally sweeter.
- Slice or roughly chop cranberries – This helps distribute their flavor evenly.
- Don’t rush the rise – The long fermentation time enhances the bread’s texture and flavor.
- Preheat the Dutch oven – This ensures a beautifully crisp crust.
How to Bake Without a Dutch Oven
If you don’t have a Dutch oven, here are alternative methods:
- Baking Stone Method: Place the shaped dough on a baking stone in a preheated oven. Add a pan of boiling water on the lower rack to create steam.
- Sheet Pan with Inverted Bowl: Place the dough on a parchment-lined sheet pan and cover it with a large heatproof bowl to trap steam. Remove the bowl after 20 minutes to allow browning.
- Loaf Pan Method: For a traditional bread shape, bake in a greased loaf pan at the same temperature, adjusting the bake time slightly.
How to Store
Storage for Cranberry Walnut Bread, is the same as most other breads. For the best results, keep it at room temperature in a sealed plastic bag or wrapped in a towel for up to 5 days. Refrigeration is not recommended, as it can dry out the bread.
For long-term storage, wrap the loaf tightly in plastic wrap, followed by aluminum foil, and freeze for up to 3 months. When ready to enjoy, simply thaw at room temperature before serving. I usually double my batch and store one in the freezer until our family is ready to eat it.
Gift Cranberry Walnut Bread
A homemade loaf of cranberry walnut bread is one of my favorite heartwarming gifts to give, especially during the holiday’s, as it has all the wonderful flavors of Christmas.
To make it extra special, I wrap the cooled loaf in parchment paper or a linen towel, then tie it with twine or ribbon for a rustic touch. Adding a handwritten note with serving suggestions or a personal message makes the gift feel even more heartfelt.
Although it is perfect for Christmas, it would also make an amazing Thanksgiving gift, housewarming gift, or just because! Don’t forget to Pin this one for later!
Reader Questions
Yes! Bread flour gives the best texture, but all-purpose flour works well too. I love to use Better Basics Bread Flour.
Absolutely! Walnuts give a deep, earthy flavor, but pecans, almonds, or hazelnuts work great, too.
A Dutch oven creates the best crunchy crust, but you can bake it on a baking sheet with a pan of water in the oven for steam.
More Delish Bread
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Equipment
Ingredients
- 3 ½ cups bread flour (440g)
- 1 ½ tsp salt
- 2 tsp instant or active dry yeast
- 1 ½ cups warm water (360ml)
- 1/2 cup dried cranberries (60g)
- 1/2 cup walnuts, (60g) toasted and roughly chopped
- 1 tbsp honey
- 1/2 tsp cinnamon
Instructions
Step 1: Toast the Walnuts
- Preheat your oven to 350°F (175°C).
- Spread the walnuts on a baking sheet or in a pan and toast for 8–10 minutes until fragrant. Let cool, then roughly chop.
Step 2: Mix the Dough
- In a large bowl, whisk together the flour, salt, cinnamon, and yeast. Stir in the warm water and honey (if using) until a sticky dough forms.
- Fold in the toasted walnuts and cranberries until evenly distributed.urs.
- Cover with a clean towel or plastic wrap and let it rise at room temperature for 12–18 hours.
Step 3: Shape the Dough
- Turn the dough onto a lightly floured surface.
- Gently shape it into a round loaf by folding the edges inward.
- Place on a piece of parchment paper in a bowl, cover with a towel, and let rest for 30–45 minutes.
Step 4: Preheat the Dutch Oven
- About 30 minutes before baking, place a 5- or 6-quart Dutch oven (with lid) into the oven. Preheat to 450°F (230°C).
Step 5: Bake the Bread
- Carefully place the dough (on parchment or a silicone bread mat) into the hot Dutch oven.
- Cover with the lid and bake for 30 minutes.
- Remove the lid and bake for another 10–15 minutes, until the crust is deep golden brown.
