Cranberry Walnut Bread
A soft, chewy loaf filled with tart cranberries and crunchy walnuts, this Cranberry Walnut Bread is both delicious and nourishing. It’s simple to make, full of plant-based protein and fiber, and perfect for snacking, breakfast, or sharing during the holidays.
Equipment
- 1 set measuring cups & spoons
- 1 instant-read thermometer (optional)
- 1 large mixing bowl or stand mixer with dough hook
- 1 wooden spoon (or spatula)
- 1 flour-dusted surface (for kneading)
- 1 lightly oiled bowl (for proofing)
- 1 baking sheet (13x9-inch)
- 1 sheet parchment paper (optional)
- 1 bread lame or sharp razor (for scoring)
- (1) Cooling rack
Ingredients
- 1 ½ cups warm water
- 2 ¼ teaspoons active dry yeast or 1 ¼-ounce packet instant yeast
- ¼ cup sugar
- 1 teaspoon sea salt
- 2 tablespoons olive oil
- 4 ½ cups unbleached all-purpose flour reserve ½ cup for kneading
- 1 cup sweetened dried cranberries chopped
- ½ cup walnuts chopped
Instructions
- Prepare the Yeast Mixture: Begin by warming your water to the correct temperature, as this is crucial for proper yeast activation. If you are using instant yeast, heat the water to around 120–130°F (49–54°C). For active dry yeast, heat it to 100–110°F (37–43°C). The water should feel warm but not hot to the touch. If using active dry yeast, stir it into the warm water with the sugar and let it sit for about 5 minutes. During this time, it will start to bubble and foam, indicating that the yeast is alive and ready to help your bread rise. With instant yeast, you can skip the waiting period and mix it directly with the other ingredients.
- Combine the Dough Ingredients: In a large mixing bowl — or the bowl of a stand mixer fitted with a dough hook — add the yeast-water mixture (or water and yeast, if using instant). Stir in the sugar, salt, and olive oil. Gradually add the flour, about one cup at a time, mixing as you go to create a shaggy, slightly sticky dough. Once the base dough starts to come together, fold in the chopped cranberries and walnuts. Adding these after the flour ensures they distribute evenly without clumping. Mix until everything is incorporated, and you have a rough, sticky ball of dough.
- Knead the Dough Until Smooth: If kneading by hand: Transfer the dough to a lightly floured work surface. Using the heel of your hand, push the dough away from you, then fold it back over itself and give it a quarter turn. Continue this rhythm for about 5–7 minutes, dusting with small amounts of the reserved flour as needed to keep it from sticking. The dough should gradually become smooth, elastic, and slightly springy.If kneading with a stand mixer: Allow the mixer to run on medium speed with the dough hook attachment for about 5–6 minutes. You may need to scrape down the sides once or twice and sprinkle a little extra flour to prevent sticking. The dough is ready when it pulls away cleanly from the bowl and feels stretchy but not wet.
- First Rise (Bulk Fermentation): Shape the kneaded dough into a smooth ball and place it into a lightly oiled bowl, turning it once so all sides are coated in oil. This prevents it from drying out during the rise. Cover the bowl with plastic wrap, a clean kitchen towel, or a reusable cover. Set the bowl in a warm, draft-free location and allow the dough to rise until it has doubled in size, which usually takes 30–45 minutes depending on room temperature. If your kitchen is cool, you can use your oven’s proofing setting or place the covered bowl inside a turned-off oven with the light on to encourage warmth.
- Punch Down and Shape the Dough: Once the dough has doubled, gently press your fist into the center to release the built-up air — this is called “punching down.” Transfer the dough back to your work surface. At this stage, you can either shape it into one large loaf or divide it in half for two smaller loaves. To shape, fold the edges of the dough toward the center, then roll or tuck it into a smooth oval or round shape. Place the formed loaf (or loaves) onto a lightly greased or parchment-lined baking sheet.
- Second Rise (Proofing the Shaped Loaves): Cover the shaped dough with a towel or lightly greased plastic wrap to prevent drying. Allow the dough to rise again until nearly doubled in size, which usually takes 30–45 minutes. This second rise is essential for achieving a light, airy crumb. While the dough is proofing, preheat your oven to 375°F (190°C) so it’s fully hot and ready for baking by the time the dough is ready.
- Score the Dough for Baking: Just before placing the bread in the oven, use a sharp knife, bread lame, or razor blade to make shallow slashes across the top of the dough. Scoring allows steam to escape and helps control how the bread expands in the oven, giving it that rustic, artisan look. You can keep the cuts simple with a single slash down the middle or create decorative patterns if you prefer.
- Bake Until Golden and Done: Transfer the dough to the center rack of your preheated oven. Bake for 35–40 minutes until the loaves are a deep golden brown. A fully baked loaf should sound hollow when tapped on the bottom. For precision, check the internal temperature with an instant-read thermometer; the bread is finished when it reaches 200°F (93°C) at the center. If baking multiple loaves at once, rotate the pans halfway through baking to ensure even cooking.
- Cool Before Slicing: Once baked, carefully remove the bread from the baking sheet and place it on a wire cooling rack. Resist the temptation to slice it immediately — cutting hot bread can release steam too quickly and make the crumb gummy. Allow the loaf to cool completely for at least 30–45 minutes. Once cooled, slice with a sharp serrated bread knife and enjoy!
- Store and Enjoy Anytime: Store leftover bread in an airtight container, bread bag, or tightly wrapped in foil at room temperature for up to 5 days. For longer storage, slice and freeze in a freezer-safe bag. Frozen slices can be reheated directly in the toaster or oven for fresh-from-the-bakery taste anytime.
Notes
- Always check your yeast packet for freshness before starting; expired yeast won’t rise properly.
- Bread flour can replace all-purpose flour if you prefer a chewier, more artisan-style loaf.
- To soften the cranberries, soak them in warm water for 10 minutes, then drain before adding.
- Add a teaspoon of orange zest for a refreshing citrus twist that pairs beautifully with cranberries.
- Lightly dust the dough with flour before baking for a rustic, bakery-style finish.
- For even baking, place your loaf on the center rack of the oven.
- If baking multiple loaves, rotate pans halfway through to ensure consistent browning.
- Knead until the dough feels smooth and elastic — under-kneading may lead to dense bread.
- This bread is mildly sweet; increase sugar slightly if you prefer a sweeter loaf.
- Try shaping into rolls, braids, or baguettes for creative serving options.
