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Cranberry Walnut Bread

Cranberry Walnut Bread is a delightful blend of sweet, tangy cranberries and crunchy walnuts, perfect for breakfast or as a comforting side dish.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 16 servings
Course: Breakfast, Side Dish, Snack
Cuisine: American, Baking
Calories: 190
Ingredients Method Notes

Ingredients
  

For the Bread
  • 1.5 cups water, lukewarm To create a cozy environment for the yeast to thrive.
  • 1 (1/4-ounce packet) Rapid Rise Instant Yeast This yeast helps the bread rise quickly, creating a fluffy texture.
  • 1/4 cup sugar Sweetness that complements the tartness of the cranberries.
  • 1 teaspoon sea salt Enhances all flavors while providing balance.
  • 2 tablespoons olive oil Adds moisture and a slight richness to the loaf.
  • 4.5 cups unbleached all-purpose flour The base for our bread, creating structure. Reserve 1/2 cup for dusting.
  • 1 cup sweetened dried cranberries (Craisins), chopped Juicy bursts of sweetness that contrast beautifully with the bread.
  • 1/2 cup walnuts, chopped Crispy and nutty, contributing crunch and earthiness.

Method
 

Water and Yeast Prep
  1. Heat water to 120–130°F if using Rapid Rise Instant Yeast. Proceed to the next step without activating.
  2. If using Active Dry Yeast, heat water to 100–110°F, mix with yeast, and let rest for 5 minutes until foamy.
Mix the Dough
  1. In a mixing bowl or stand mixer, combine the yeast, warm water, sugar, salt, olive oil, and flour. Mix until a shaggy dough forms.
  2. Add the dried cranberries and walnuts, mixing until well incorporated.
Knead the Dough
  1. If kneading by hand, transfer the dough to a flour-dusted surface and knead for 3–5 minutes until smooth and elastic.
  2. If using a stand mixer, mix on medium speed for 5–6 minutes.
First Proofing
  1. Shape the dough into a tight round form and place it in an oiled bowl. Cover with a cloth and let it rise in a warm spot until doubled in size, about 30–45 minutes.
Shape the Dough
  1. Once the dough has risen, punch it down gently to release any air bubbles. Shape as desired.
Second Proofing
  1. Place the shaped dough on an oiled or parchment-lined baking sheet and let it proof until doubled in size, about 30–45 minutes.
Prepare Oven for Baking
  1. During the last 15 minutes of proofing, preheat your oven to 375°F.
Bake the Bread
  1. Score the top of the dough and bake for 35–40 minutes, until golden brown.
Cool and Store
  1. Transfer the bread to a cooling rack and allow it to cool completely before slicing.

Notes

For the best results, use fresh cranberries if available, add spices for more flavor, and note that skipping the second proofing will result in denser bread.