Cranberry Walnut Bread Recipe

Sliced cranberry walnut bread on a cutting board showing the cranberries and walnuts throughout the loaf.

5 from 1 vote

This Cranberry Walnut Bread is a soft, tender yeast bread packed with tart dried cranberries and crunchy walnuts. Baked in a loaf pan with a golden crust, it’s delicious warm with butter, toasted, or used for an amazing turkey sandwich.

Prep Time25

Cook Time40

Rising Time (two rises) - approximate3

Total Time4 5

Course: Bread

Cuisine: American

Servings:

Calories: 77kcal

Ingredients

½ cup 120 g warm water, 105–110°F
1 tablespoon honey
1½ teaspoons active dry yeast
½ cup 120 g buttermilk
2 tablespoons unsalted butter melted and slightly cooled
1½ teaspoons kosher salt
2¾ –3 cups 330–360 g all-purpose flour
½ cup dried cranberries
½ cup chopped walnuts
Oil or nonstick cooking spray for greasing

Egg Wash

1 large egg
1 tablespoon water

Instructions

Bloom the yeast. Combine the warm water, honey, and active dry yeast. Stir and let stand for 5–10 minutes, until foamy.
½ cup 120 g warm water, 105–110°F, 1 tablespoon honey, 1½ teaspoons active dry yeast
Combine the dry ingredients. Add 2¾ cups flour, kosher salt, dried cranberries, and chopped walnuts to the mixing bowl. Mix briefly to evenly distribute the cranberries and walnuts.
1½ teaspoons kosher salt, 2¾ –3 cups, ½ cup dried cranberries, ½ cup chopped walnuts
Add the liquids. Add the bloomed yeast mixture, buttermilk, and melted butter to the dry ingredients. Mix on low speed for 3 minutes, until combined. Stop and scrape the sides of the bowl.
½ cup 120 g buttermilk, 2 tablespoons unsalted butter
Knead the dough. Increase the mixer to medium speed and mix for 8 minutes. The dough should become smooth and elastic and clean the sides of the bowl. It should remain slightly tacky. Add some of the remaining ¼ cup flour only if needed.
Form the dough. Transfer the dough to a work surface. Knead briefly by hand and form into a ball.
First rise. Place the dough in a greased glass bowl and cover. Allow to rise until doubled in size, approximately 1½–2 hours.
Oil or nonstick cooking spray
Shape and proof. Turn the dough out onto a work surface and shape into a loaf. Place seam-side down in a greased 9×5-inch loaf pan. Cover and allow to rise by approximately half. The dough should slowly spring back when gently pressed, leaving a slight indentation.
Prepare the oven. Place a baking sheet on the lower oven rack to act as a heat shield. Position another rack above it for the bread and preheat the oven to 375°F.
Apply the egg wash. Whisk together the egg and water. Gently brush the egg wash over the top of the risen loaf immediately before baking.
1 large egg, 1 tablespoon water
Bake. Bake at 375°F for about 40 minutes, until golden brown and the center reaches 200°F. Begin checking the internal temperature at about 35 minutes, as oven temperatures and baking times can vary.
Cool. Let the bread cool in the pan for about 10 minutes, then remove it and transfer to a wire rack to cool completely before slicing.

Notes

Notes: Start with 2 3/4 cups flour and only add the remaining flour if needed. The dough should be smooth and elastic but still slightly tacky.

Rising times are approximate. Let the dough double during the first rise. For the second rise, look for about a 50% increase in size. When gently pressed, the dough should slowly spring back and leave a slight indentation.

Begin checking the bread around 35 minutes. The loaf is done when the center reaches 200°F.

Nutrition