Description
This Cranberry Walnut Bread is soft, slightly sweet, and packed with tart dried cranberries and crunchy walnuts. Perfect for breakfast, snacking, or as a hearty side, this vegan-friendly bread is a bakery-style loaf you can make at home.
Ingredients
1 ½ cups Water
1 (¼-ounce) packet Rapid Rise Instant Yeast OR 2 ¼ teaspoons Active Dry 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
1. Heat water to 120–130°F for instant yeast or 100–110°F for active dry yeast. If using active dry yeast, mix with water and let sit for 5 minutes until foamy.
2. In a large mixing bowl or stand mixer, combine water, yeast, sugar, salt, olive oil, and 4 cups of flour. Mix until a shaggy dough forms.
3. Add chopped cranberries and walnuts. Continue mixing until well incorporated.
4. If kneading by hand, transfer dough to a floured surface and knead for 3–5 minutes. If using a mixer, knead on medium speed for 5–6 minutes until smooth and elastic.
5. Shape the dough into a ball and place in an oiled bowl. Cover and let rise in a warm place for 30–45 minutes until doubled in size.
6. Punch down dough to release air. Shape into one large loaf or divide into two smaller loaves.
7. Place dough onto an oiled or parchment-lined baking sheet. Cover and let rise again for 30–45 minutes until doubled.
8. Preheat oven to 375°F during final proof. Score the dough with a lame or sharp blade.
9. Bake for 35–40 minutes until golden brown. Internal temperature should be 200°F.
10. Transfer to a cooling rack and cool completely before slicing. Store in an airtight container at room temperature for up to 5 days.
Notes
To make the cranberries softer, soak them in warm water for 10 minutes and drain before adding.
All-purpose flour can be substituted with bread flour for a chewier texture.
Add orange zest for a citrus twist.
Shape dough into dinner rolls, braids, or a boule for visual variety.
Make sure yeast is active by checking for foaming after blooming (if using active dry yeast).
Cool bread completely before storing to avoid a soggy crust.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American