Cranberry Walnut Bread

Cranberry Walnut Bread

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1.75 cups Warm Filtered Water
1.75 teaspoons Active Dry Yeast
1 teaspoon Sugar
1 cup Whole Wheat Pastry Flour
3 cups Bread Flour
1 Tablespoon Kosher Salt
1 cup Raw Walnuts
1 cup Dried Cranberries

Cranberry Walnut Bread

  • 4 hours
  • Medium




Homemade cranberry walnut bread loaf!

Nothing beats the smell and freshly baked bread! And though it takes a few hours to make the bread, it’s so worth it in the end.

Adding cranberries and walnuts to the bread dough does not only give it those beautiful specs of color but also flavor and texture!

This bread recipe works with any other additions as well. Instead of adding cranberries and walnuts, I love adding other seeds and nuts or herbs as well.

I often use flaxseeds, dried herbs like oregano and thyme or sunflower seeds.

To achieve the perfectly made bread, you will need a few tools:

  • Standing mixer with dough hook attachment
  • A food-safe thermometer
  • Dough scraper (optional but recommended)
  • Bread loaf pan

This cranberry walnut bread recipe uses instant yeast and is beginner friendly!

All you need are a handful of simple ingredients and time.

Though it takes a bit to make homemade bread, most of the work is done during the waiting time.

This is a very hands off recipe as the standing mixer does not of the work for you!

Once the dough is made it needs to rest for it;s first proof. During this time, the yeast is active and gives the dough its rise.

After the bread is shaped and places into the loaf pan, it needs a bit more time for it’s second proof.

Similar to most yeast bread recipes, this bread comes out rustic yet soft with a chew.




Activate The Dry Yeast

Warm up 1 + 3/4 cups of filtered water in the microwave for 45 seconds or on the stove top.

Use a food-safe thermometer to check the temperature of the water, it should be between 100°F-110°F.

Add 1 + 3/4 teaspoons of active dry yeast to the warm water and stir to dissolve.

Next, add 1 teaspoon of sugar to the yeast water and mix to combine.

The sugar is food for the yeast and increase the yeast's activity.

Set aside and allow the yeast water to get foamy for 10 minutes.


Get Your Standing Mixer

Install the dough hook attachment for your standing mixer.

Add the foamy yeast water to the bowl of your standing mixer as well as 1 cups of whole what pastry flour, 1 cups of bread flour and 1 Tablespoon of kosher salt.

Mix on low speed until somewhat combined.

Use a spatula to scrape the sides of the bowl to make sure all of the dry flour is being incorporated.

Next, add the remaining 2 cups of bread flour and mix on medium speed for 5 minutes or until the dough pulls away from the sides of the bowl, then evenly hydrates and turns into a sticky dough.


Add The Walnuts and Cranberries

Add 1 cup of raw walnuts and 1 cup of cranberries to the dough and mix again on medium-low speed for 3 minutes.

Remove the bowl from the standing mixer and using a spatular, fold the sides of the dough onto itself and form into a shaggy ball.

This is to make sure all of the flour has been fully incorporated and nothing is stuck to the sides or bottom of the bowl.


First Proof

Cover the bowl with a large plate and place into your microwave with the door closed and the microwave off.

The microwave is a great proofing station as it is warm and draft free.

Allow the dough to proof for 1-3 hours. The longer the proof, the more flavor will develop.


Shape & Second Proof

Dust some flour onto your clean working surface then turn out the dough.

Dust the top of the dough with some more flour then using your fingers, press and flatten the dough into a rectangle shape.

Fold the dough like an envelope then roll the dough and tuck under the ends and sides.

Place the dough roll into a loaf tin then cover with a damp kitchen towel and place inside the microwave again (with the microwave off) and allow to proof for 30-40 minutes.

In the meantime, preheat the oven to 400°F.



Bake the bread in your preheated 400°F oven for 45-50 minutes.

Once the bread comes out of the oven, immediately remove from the loaf tin and allow to cool on a wire rack for 30 minutes to an hour before slicing.



The best way to store homemade bread is in a large plastic bag or bread box with some paper towel (to absorb excess moisture).

After 2 days, it's best to slice and freeze the bread in a freezer safe bag.


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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Homemade cranberry walnut bread loaf! What are we waiting for?
A perfect treat for any cozy fall day; very tasty 🙂

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