Cranberry Walnut Bread Recipe – the very sound of it instantly conjures images of cozy kitchens, crisp autumn mornings, and the irresistible aroma of freshly baked goodness. I don’t know about you, but for me, there’s an undeniable magic in a warm slice of this bread, its vibrant cranberries peeking through a tender, golden crumb, promising a delightful burst of flavor with every bite.
Why This Bread Holds a Special Place
Cranberries, native to North America, have long graced our tables, especially during festive periods, bringing their unique tartness and stunning color. Walnuts, with their ancient history and earthy crunch, provide a beautiful counterpoint. When these two beloved ingredients unite in a bread, they create a truly special treat that feels both deeply traditional and wonderfully comforting. It’s a dish that embodies the spirit of home and hearth, making it a perfect addition to any breakfast, brunch, or snack time.
People absolutely adore this bread not just for its seasonal charm, but for its exquisite balance of tastes and textures. The tartness of the cranberries brilliantly cuts through the richness of the moist, subtly sweet bread, while the walnuts add a welcome crunch and a nutty depth that makes each bite utterly satisfying. Crafting this Cranberry Walnut Bread Recipe allows you to bring a piece of this culinary warmth and joy directly into your home, filling it with an aroma that’s simply intoxicating.
Ingredients:
- For the Dough:
- 3 cups (about 360g) all-purpose flour, plus more for dusting and coating add-ins
- 1 package (2 ¼ teaspoons or 7g) active dry yeast
- ¼ cup (50g) granulated sugar
- 1 teaspoon salt
- 1 cup (240ml) warm milk (between 105-115°F / 40-46°C)
- ¼ cup (56g) unsalted butter, melted and slightly cooled
- 1 large egg, at room temperature
- For the Add-ins:
- 1 cup (150g) dried cranberries
- ½ cup (60g) warm water or orange juice (for plumping cranberries, optional)
- 1 cup (110g) walnuts, coarsely chopped
- 1 tablespoon all-purpose flour (for coating cranberries and walnuts)
- For Finishing (Optional):
- 1 tablespoon melted butter (for brushing after baking)
- 1 tablespoon granulated sugar or coarse sugar (for sprinkling after baking)
Preparing Your Workspace and Ingredients
- Gather Your Tools: Before you even think about mixing, take a moment to gather all your tools. This includes a large mixing bowl (or the bowl of your stand mixer), measuring cups and spoons, a whisk, a spatula, and a clean kitchen towel. Having everything ready streamlines the process and ensures you don’t miss a beat.
- Warm the Milk: Gently warm your milk. This is a critical step for activating your yeast. Aim for a temperature between 105-115°F (40-46°C). If it’s too cold, the yeast won’t activate. If it’s too hot, it will kill the yeast, and your bread won’t rise. You can use a thermometer or test it with your finger – it should feel comfortably warm, like a baby’s bath, not hot.
- Melt the Butter: Melt the ¼ cup of unsalted butter and set it aside to cool slightly. You don’t want to add hot butter to your yeast mixture, as this can also harm the yeast. Lukewarm is perfect.
- Plump the Cranberries (Optional but Recommended): For a softer, juicier texture in your finished Cranberry Walnut Bread, I highly recommend plumping your dried cranberries. Place them in a small bowl and pour ½ cup of warm water or orange juice over them. Let them sit for about 10-15 minutes while you prepare the rest of your ingredients. Drain them thoroughly before use. This step adds a lovely burst of moisture and flavor.
- Chop the Walnuts: Coarsely chop your walnuts. You want nice pieces of walnut throughout the bread, not fine crumbs. If you prefer a slightly toastier flavor, you can lightly toast the walnuts in a dry pan over medium heat for 5-7 minutes, stirring frequently, until fragrant. Let them cool completely before adding to the dough.
Creating the Dough for Your Cranberry Walnut Bread
- Activate the Yeast: In your large mixing bowl, or the bowl of your stand mixer fitted with the dough hook attachment, combine the warm milk and the granulated sugar. Sprinkle the active dry yeast over the top. Give it a gentle stir. Let this mixture sit for 5-10 minutes. You should see it become foamy and bubbly on the surface. This foam indicates that your yeast is alive and active! If it doesn’t foam, your yeast might be old, or your milk was too hot or too cold. In that case, it’s best to start over with fresh yeast and properly warmed milk. Trust me, it’s worth the extra few minutes to ensure a good rise.
- Add Wet Ingredients: Once your yeast is visibly active, add the slightly cooled melted butter and the room temperature egg to the bowl. Whisk everything together until well combined. Using a room temperature egg helps it incorporate more smoothly into the dough and contributes to a better texture in your final Cranberry Walnut Bread.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the 3 cups of all-purpose flour and the 1 teaspoon of salt. Giving these a good whisk ensures the salt is evenly distributed, which is important for flavor and controlling yeast activity.
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Mix the Dough: Gradually add the dry ingredients to the wet ingredients in the large bowl, about a cup at a time.
- If using a stand mixer: Start on low speed with the dough hook. Mix until the flour is just incorporated after each addition. Once all the flour is added, increase the speed to medium-low and continue to mix.
- If mixing by hand: Use a sturdy wooden spoon or a spatula to mix. Stir until a shaggy dough forms. Once it becomes too stiff to stir, turn it out onto a lightly floured surface.
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Knead the Dough: Kneading is where the magic happens, developing the gluten that gives bread its structure.
- Using a stand mixer: Let the mixer knead the dough on medium-low speed for 8-10 minutes. The dough should become smooth, elastic, and pull away from the sides of the bowl. It might stick a little to the bottom, which is normal.
- Kneading by hand: Flour your hands lightly and knead the dough for 10-15 minutes. Use a push-and-fold motion: push the dough away from you with the heels of your hands, fold it back over, rotate it a quarter turn, and repeat. Continue until the dough is smooth, elastic, and springs back when gently poked. It should feel less sticky and more manageable. You can perform a windowpane test: pinch off a small piece of dough and gently stretch it. If you can stretch it thin enough to see light through it without tearing, your gluten is well developed.
Don’t skimp on the kneading time! Proper kneading is essential for a light, airy Cranberry Walnut Bread.
- Prepare Add-ins: In a small bowl, toss your drained cranberries and chopped walnuts with 1 tablespoon of all-purpose flour. This coating helps prevent the cranberries and walnuts from sinking to the bottom of your loaf during baking, ensuring even distribution throughout your delightful Cranberry Walnut Bread.
- Incorporate Add-ins: Once the dough is properly kneaded and elastic, flatten it slightly on your work surface. Sprinkle the floured cranberries and walnuts over the dough. Gently fold the dough over itself and knead for just 1-2 minutes longer, or until the cranberries and walnuts are evenly distributed. Be careful not to over-knead at this stage, as you don’t want to crush the walnuts or tear the gluten development you’ve worked so hard on.
First Rise (Bulk Fermentation) and Shaping
- Prepare for the First Rise: Lightly grease a large clean bowl with a little oil (vegetable, canola, or olive oil works great). Place the dough into the greased bowl, turning it once to coat the entire surface with oil. This prevents it from drying out and sticking.
- The First Rise: Cover the bowl tightly with plastic wrap or a clean, damp kitchen towel. Place the bowl in a warm, draft-free spot. A slightly warm oven (turned off, but warmed by the pilot light or briefly preheated to 100°F and then turned off) or simply a warm spot on your kitchen counter away from open windows works well. Let the dough rise for 1 to 1 ½ hours, or until it has doubled in size. The time will vary depending on the temperature of your kitchen. Patience is key here! This bulk fermentation allows the yeast to work its magic, creating air pockets and developing flavor.
- Gently Deflate (Punch Down) the Dough: Once the dough has doubled, gently punch it down to release the accumulated gases. Don’t be too aggressive; you just want to deflate it gently. This redistributes the yeast and nutrients, giving the dough a finer texture and helping with the second rise.
- Shape the Loaf: Lightly flour your work surface again. Turn the dough out onto the floured surface. Gently shape it into a rectangular shape. Then, starting from one of the longer sides, tightly roll the dough into a log, pinching the seam closed as you go. Pinch the ends under to create a smooth, taut surface on top. This shaping technique builds tension, which helps the bread hold its form and rise beautifully in the oven.
- Prepare the Loaf Pan: Lightly grease a standard 9×5-inch (23x13cm) loaf pan with butter or cooking spray. Alternatively, you can line it with parchment paper, leaving an overhang on the long sides to easily lift the finished loaf out.
- Place in Loaf Pan: Carefully transfer the shaped dough log into the prepared loaf pan, seam-side down.
Second Rise (Proofing) and Baking Your Cranberry Walnut Bread
- The Second Rise (Proofing): Cover the loaf pan loosely with plastic wrap or a clean kitchen towel. Return it to your warm, draft-free spot for another 45-60 minutes, or until the dough has again risen significantly and almost doubled in size, peaking above the rim of the pan. This stage is called proofing. To check if it’s ready, gently poke the side of the dough with a floured finger. If the indentation slowly springs back halfway, it’s ready for the oven. If it springs back completely, it needs a little more time. If it collapses, it’s over-proofed.
- Preheat the Oven: About 15-20 minutes before the end of the second rise, preheat your oven to 375°F (190°C). Make sure an oven rack is in the center position. A properly preheated oven is crucial for a good oven spring and a consistent bake for your Cranberry Walnut Bread.
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Bake the Bread: Place the loaf pan in the preheated oven. Bake for 35-45 minutes. The baking time can vary slightly depending on your oven.
- After about 20-25 minutes, if you notice the top browning too quickly, you can loosely tent the loaf with aluminum foil to prevent excessive browning while the inside finishes baking.
- The bread is done when it’s deep golden brown on top and, when removed from the pan, sounds hollow when tapped on the bottom. For absolute certainty, you can use an instant-read thermometer. The internal temperature of a fully baked loaf should be between 200-210°F (93-99°C).
- Cooling is Essential: Once baked, immediately remove the loaf from the oven. Let it cool in the loaf pan for just 5-10 minutes. This allows the structure to set slightly.
- Transfer to a Cooling Rack: After 5-10 minutes, carefully invert the loaf onto a wire cooling rack and remove the pan. Turn the loaf right-side up. This is arguably one of the most important steps! It allows air to circulate around all sides of the bread, preventing the bottom crust from becoming soggy from trapped steam.
- Final Touches (Optional): While the bread is still warm, you can brush the top with 1 tablespoon of melted butter for a soft, shiny crust, and sprinkle with 1 tablespoon of granulated or coarse sugar for a touch of sweetness and sparkle.
- Cool Completely: Allow the Cranberry Walnut Bread to cool completely on the wire rack before slicing and serving. This can take 1-2 hours. I know, it’s incredibly tempting to cut into a warm loaf, but trust me, waiting will vastly improve the texture and flavor. Slicing warm bread can lead to a gummy interior. Once fully cooled, the starches will have set, and you’ll have a perfectly textured slice of your homemade Cranberry Walnut Bread. Enjoy every delicious bite!
Conclusion:
And there you have it! We’ve journeyed through the creation of what I truly believe is not just another loaf of bread, but a masterpiece of home baking. This isn’t merely a recipe; it’s an invitation to experience the sheer delight of a truly remarkable baked good. What makes this bread a non-negotiable addition to your baking repertoire, you ask? It’s the impeccable balance of flavors and textures that simply sings with every bite. Imagine the vibrant, tart burst of dried cranberries, perfectly softened by the baking process, playing off the earthy, slightly bitter crunch of toasted walnuts. Then, envelop that in a tender, moist crumb, encased in a golden-brown crust that offers a satisfyingly crisp texture. The aroma alone, as it fills your kitchen, is enough to warm the soul and entice even the most reluctant morning riser. It’s a bread that feels simultaneously wholesome and indulgent, a true testament to the power of simple, quality ingredients coming together in harmony. This isn’t a fleeting trend; it’s a timeless classic, reimagined to deliver maximum flavor and comfort.
I know I’m biased, but I genuinely think this bread is special. It’s the kind of bread that elevates a simple breakfast into a memorable occasion, or transforms an afternoon coffee break into a moment of pure bliss. The satisfaction of pulling a loaf like this from your own oven, knowing every ingredient that went into it, is unparalleled. It’s a small victory in a world that often feels rushed, a moment of mindful creation that rewards you with something utterly delicious. And trust me, the compliments you’ll receive when you share this will be icing on the cake, so to speak! It’s proof that sometimes, the simplest things are indeed the most profound and delicious.
Elevate Your Enjoyment: Serving Suggestions & Creative Variations
Now that you’ve mastered the art of baking this incredible bread, let’s talk about how to truly savor it, or even put your own spin on it! For me, a thick slice, still warm from the oven, slathered with a generous pat of unsalted butter, is pure heaven. The butter melts into the soft interior, enhancing every flavor. But don’t stop there! This bread is incredibly versatile. It makes an exquisite companion to your morning coffee or tea, a delightful addition to a weekend brunch spread alongside fresh fruit and yogurt, or even as an elegant offering on a holiday cheese board, where its sweet and savory notes can perfectly complement sharp cheeses. Try toasting a slice until golden and crisp, then spreading it with a creamy goat cheese and a drizzle of honey – it’s an unexpected flavor explosion! Or, for a truly decadent treat, turn slightly stale slices into French toast, letting the cranberries and walnuts infuse the custard with their unique essence.
Feeling adventurous? The beauty of baking is that it encourages creativity! While this recipe is perfect as is, you might consider a few delightful variations. For an extra layer of citrusy brightness, try adding a tablespoon of finely grated orange zest to the dough – it wonderfully complements the cranberries. If walnuts aren’t your favorite, feel free to substitute them with toasted pecans or even slivered almonds. A pinch of cinnamon or a tiny dash of nutmeg in the dry ingredients can add a lovely warmth, especially if you’re baking during the cooler months. For a sweeter finish, a simple lemon glaze (powdered sugar mixed with a little lemon juice) drizzled over the cooled loaf adds both beauty and a zesty kick. You could even experiment with different dried fruits, perhaps a mix of cranberries and golden raisins, or even finely chopped dried apricots for a different texture and color profile. The possibilities are truly endless, and each variation simply adds another delicious dimension to this already fantastic loaf.
Your Turn! Bake, Share, and Inspire
So, what are you waiting for? Take the plunge! Gather your ingredients, clear your countertop, and prepare to fill your home with the intoxicating aroma of freshly baked goods. This isn’t just about following instructions; it’s about embarking on a delicious adventure, one that promises a delightful reward. I wholeheartedly encourage you to give this Cranberry Walnut Bread Recipe a try. I promise you, the joy and satisfaction you’ll feel when you pull that beautifully golden, fragrant loaf from your oven will be immense. There’s something incredibly therapeutic and rewarding about creating something so wholesome and delicious with your own hands.
And once you’ve experienced the magic, I’d absolutely love to hear about it! Did you stick to the original recipe, or did you put your own creative twist on it? What was your favorite way to enjoy a slice? Did you share it with loved ones, and what did they think? Your experiences and insights are invaluable, and they help build a wonderful community of enthusiastic home bakers. Please don’t hesitate to share your stories, your triumphs, and even any questions you might have. Happy baking, my friends – I can’t wait to hear all about your delicious endeavors!
Cranberry Walnut Bread Recipe
Warm Cranberry Walnut Bread: Sweet, Tart & Irresistible! This recipe combines the vibrant tartness of cranberries with the earthy crunch of walnuts in a tender, golden crumb, offering a delightful burst of flavor with every bite, perfect for breakfast, brunch, or snack time.
Ingredients
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3 cups (375 g) all-purpose flour
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1 teaspoon kosher salt
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1 teaspoon rapid-rise yeast
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1 ½ cups water, room temperature
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2 tablespoons honey
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1 cup (110 g) dried cranberries
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½ cup (58.5 g) walnuts, roughly chopped
Instructions
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Step 1
Gather all necessary tools. Optional but recommended: To ensure softer, juicier cranberries, place them in a small bowl and pour warm water over them. Let them sit for 10-15 minutes, then drain thoroughly. Coarsely chop the walnuts. -
Step 2
In a large mixing bowl (or the bowl of a stand mixer), combine 1 ½ cups warm water (between 105-115°F / 40-46°C) and 2 tablespoons honey. Sprinkle 1 teaspoon rapid-rise yeast over the top. Give it a gentle stir and let the mixture sit for 5-10 minutes until it becomes foamy and bubbly. This indicates active yeast; if no foam forms, your yeast may be old or the water temperature was incorrect. -
Step 3
In a separate medium bowl, whisk together 3 cups all-purpose flour and 1 teaspoon kosher salt. Whisking ensures even distribution of the salt. -
Step 4
Gradually add the dry ingredients to the activated yeast mixture, about a cup at a time. Mix by hand with a sturdy wooden spoon or spatula, or use a stand mixer with the dough hook attachment on low speed, until a shaggy dough forms and all the flour is just incorporated. -
Step 5
Turn the dough out onto a lightly floured surface or continue with the stand mixer on medium-low speed. Knead the dough for 10-15 minutes by hand (using a push-and-fold motion) or 8-10 minutes with a stand mixer, until it becomes smooth, elastic, and springs back when gently poked. The dough should pass the windowpane test, indicating good gluten development. -
Step 6
Once the dough is properly kneaded and elastic, flatten it slightly on your work surface. Sprinkle the drained cranberries and chopped walnuts evenly over the dough. Gently fold the dough over itself and knead for just 1-2 minutes longer, or until the cranberries and walnuts are evenly distributed throughout the dough. Avoid over-kneading at this stage. -
Step 7
Lightly grease a large clean bowl with a little oil. Place the dough into the greased bowl, turning it once to coat the entire surface. Cover the bowl tightly with plastic wrap or a clean, damp kitchen towel. Place in a warm, draft-free spot and let the dough rise for 1 to 1 ½ hours, or until it has doubled in size. Patience is key for flavor development. -
Step 8
Once the dough has doubled, gently punch it down to release the accumulated gases. Lightly flour your work surface again and turn the dough out. Gently shape it into a rectangular form. Then, starting from one of the longer sides, tightly roll the dough into a log, pinching the seam closed as you go. Pinch the ends under to create a smooth, taut surface on top. This shaping helps the bread hold its form. -
Step 9
Lightly grease a standard 9×5-inch (23x13cm) loaf pan with butter or cooking spray. Carefully transfer the shaped dough log into the prepared loaf pan, seam-side down. Cover the loaf pan loosely with plastic wrap or a clean kitchen towel and return it to your warm, draft-free spot for another 45-60 minutes, or until the dough has again risen significantly, almost doubling in size and peaking above the rim of the pan. Gently poke the side with a floured finger; if the indentation slowly springs back halfway, it’s ready. -
Step 10
About 15-20 minutes before the end of the second rise, preheat your oven to 375°F (190°C) with an oven rack in the center position. Place the loaf pan in the preheated oven. Bake for 35-45 minutes. The bread is done when it’s deep golden brown on top and, when removed from the pan, sounds hollow when tapped on the bottom. If the top is browning too quickly after 20-25 minutes, you can loosely tent it with aluminum foil. For absolute certainty, the internal temperature should be between 200-210°F (93-99°C). -
Step 11
Immediately remove the loaf from the oven. Let it cool in the loaf pan for just 5-10 minutes to allow its structure to set slightly. Then, carefully invert the loaf onto a wire cooling rack and remove the pan. Turn the loaf right-side up and allow it to cool completely for 1-2 hours before slicing and serving. Cooling completely prevents a gummy interior and vastly improves texture and flavor. Enjoy every delicious, sweet and tart bite!
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.