Cranberry Walnut Bread is a soft and chewy, slightly sweet, yeast bread with dried cranberries and walnuts. Easy step-by-step instructions to knead by hand or stand mixer makes this recipe great for bread beginners!
Of sweetness, while chopped walnuts add savory crunch. Serve as cranberry sandwich bread or toasted with butter or brie cheese. Great for holidays or any day!
Also, this cranberry yeast bread recipe is written for bread beginners. In fact, if you know how to make French bread, this cranberry bread will be a breeze for you. Use active dry yeast or instant yeast, knead by hand or use a stand mixer, and proof the dough in the Instant Pot or at room temperature.
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All of my yeast bread recipes offer the option to knead dough by hand or use a stand mixer. This series of images gives you an idea of how to work the dough once it becomes more cohesive after the ingredients have been mixed.
You can proof yeast dough in the Instant Pot! It's pretty amazing how quickly you can rise dough, regardless of room temperature. Don't worry, you can always proof the dough using traditional methods if you don't have an Instant Pot.
You can shape yeast dough however you like! After the second proofing, you'll shape the dough into a loaf pan and bake, or create a free form (like the rounds you see in this recipe) and bake on a parchment-covered baking sheet. You can also shape into baguettes and bake on a baguette pan or baking sheet. Always leave leave enough space around free forms to
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Serving: 1 2-ounce slice | Calories: 138 kcal | Carbohydrates: 24 g | Protein: 3 g | Fat: 4 g | Saturated Fat: 1 g | Polyunsaturated Fat: 0 g | Monounsaturated Fat: 0 g | Sodium: 118 mg | Potassium: 43 mg | Fiber: 1 g | Sugar: 7 g | Vitamin A: 0 IU | Vitamin C: 0 mg | Calcium: 7 mg | Iron: 1 mg
Nutrition information is generated by recipe software as a courtesy for general reference. Please consult your preferred dietary source for specific dietary information.Yeasted bread has never been easier. This simple mixing method produces the most beautiful and crusty cranberry nut no knead bread with practically zero hands-on work!
Here’s a recipe you’re going to memorize and I’m not saying that because it’s so simple. I’m saying it because it’s an unbelievably and awesomely delicious homemade bread with a major crust, a soft and chewy texture, and plenty of irresistible nuts and dried cranberries to keep each piece interesting and unique. You won’t be able to stop making it. You won’t be able to stop eating it. And, as such, you’ll memorize the recipe in no time. That’s a guarantee.
Cranberry Bread Recipes
I’ve made this no knead bread 4x within 2 weeks and I’m not even a bread person. But it MADE ME A BREAD PERSON. Not sure if that’s a bad thing?
“Homemade bread” and “easy” are terms that don’t typically go hand-in-hand. When you think of homemade bread, you get pretty freaked out, right? Seems like a terrible idea, majorly complicated, and a general waste of time. This recipe, however, will completely change that universal thought. I realize that’s a pretty big promise, but I’m confident your perception of homemade bread will switch from “too fancy schmancy” to “wow, I can do this.”
This bread, like my homemade artisan bread, seeded oat bread, and olive bread, has all the bells and whistles and takes zero effort to make. If you’re feeling lazy… this recipe is for you.
Cranberry Nut Gourmet Bread Mix
This whole no-work, no-knead, professional-bread-at-home concept has swarmed the internet and after some research, I found it originally came from Jim Lahey of Sullivan Street Bakery in NYC. It’s all very basic ingredients, but his method is unique, which includes an 18 hour rise time. 18 hours?! Yes! Don’t be nervous, this 18 hours gives the dough a chance to ferment. And the fermentation time requires absolutely nothing from you. Just set it on your counter and forget about it until the next day. We love using this same method for Homemade English Muffins. In both recipes, the magic happens when you’re not looking!
You don’t need a lot of ingredients to make homemade bread and you might already know that if you’ve tried this sandwich bread recipe. You only need 5 ingredients here, which include kitchen staples like flour, salt, and honey. You’ll also need a little warm water to bring all the ingredients together and activate the yeast. For the yeast, we’re using Platinum Yeast from Red Star, my favorite. Don’t be nervous—yeast doesn’t bite, I promise. 🙂 It’s just another ingredient you’re adding.
Honey isn’t usually added to traditional no knead bread recipes, but I wanted a little extra flavor here. A couple Tablespoons of flour make up for the added liquid. There’s alsolots of walnuts and cranberries for interesting texture. Not that this bread needs any assistance in the texture category. It’s SO crisp and crusty. Just look at it! And that long rise timeensures an amazingly chewy texture.
Cranberry Walnut Bread
By the way, if you enjoy honey in your homemade bread, you’ll love this no knead honey oat bread because the flavor really stands out. The process is also very similar to today’s easy bread recipe.
You’ll bake the bread in a super hot dutch oven. If you don’t have one, you can use any heavy duty pot with a lid, providing it’s oven-proof.
Baking the bread with the lid on traps steam inside the pot, creating that perfect crust. A lid is KEY to this bread recipe’s success! You won’t regret picking up a dutch oven.
Cranberry Walnut Dutch Oven Bread
While baking the bread in a dutch oven is key to this bread’s texture, you can get around it. Instead, place the rounded dough on a parchment paper lined or generously floured nonstick baking pan. (No need to pre-heat the pan in the oven like you do the dutch oven.) Score the bread as noted in step 3 below. Preheat the oven (same oven temperature). After the oven is preheated, place scored dough/baking pan on the center rack. Then place a shallow metal or cast iron baking pan or skillet (I usually use a metal 9×13 inch baking pan; do not use glass) on the bottom oven rack. Carefully and quickly pour 3-4 cups of boiling water into it, and then quickly shut the oven door to trap the steam inside. The steam helps create a crispier crust. Bake for about 30 minutes. For a more accurate test, the bread is done when an instant read thermometer reads the center of the loaf as 195°F (90°C).
Yeasted bread has never been easier. This simple mixing method produces the most beautiful and crusty cranberry nut no knead bread with practically zero hands-on work! If you’re new to working with yeast, reference my Baking with Yeast Guide for answers to common yeast FAQs.
This will be a super sticky dough. Remember, do NOT be tempted to add more flour. It will stick to your hands. That’s nothing a quick wash can’t fix!
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Let the dough rise at room temperature. This recipe is very forgiving. Any normal-ish room temperature is fine. You’ll know that the dough is finished rising when it has doubled in size and air bubbles have formed on top.
The dough will still be super sticky after rising. That’s ok! Using lightly floured hands, form the sticky dough into a ball and place on a large piece of parchment paper. Score an X on top, then allow to rest for 30 minutes:
Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured on
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