Cranberry Walnut Bread Recipe - The Kitchen Girl (2024)

This post may contain affiliate links. Please read our disclosure policy.

This beginner-friendly cranberry walnut bread recipe makes a plump, chewy, subtly sweet yeast bread within a few hours of mixing. It's the perfect bread for holiday gatherings, family breakfasts, and snacking anytime!

Why you'll love this recipe

I want YOU to make THE BEST homemade version of Costco cranberry walnut bread. This is NOT a no-knead yeast bread (gasp!), but I assure you it is beginner-friendly, written by a bread baker (me), with step-by-step instructions and detailed photos. Much like my well-loved French bread recipe, you'll mix and bake your plump and chewy bread within a few hours, which is mostly hands-off proofing time.

You have multiple options with this same-day bread recipe:

• Use active dry yeast or rapid-rise yeast.
• Knead the dough by hand or a stand mixer in 5 minutes for either method!
• Proof the dough the old-fashioned way – or use a multicooker.
• Shape the dough into rounds or any form you like.

If you get hung up, I'm here for your questions in the comments section below. As a former baker, I love any opportunity to help you achieve baking success.

Ingredients you'll need

• Warm water - See recipe card for temperature.
• Yeast - Use active dry yeast OR rapid-rise yeast. They yield the same results.
• All-purpose flour - I recommend unbleached all-purpose flour over bleached for a denser texture with more structure. Opt for bread flour if you prefer chewy bread with a more crusty surface.
• Sugar - Use granulated sugar or preferred sugar.
• Sea salt - An essential ingredient for bread.
• Olive oil - Or preferred oil.
• Sweetened dried cranberries - Aka craisins. DO NOT use fresh cranberries for this recipe.
• Walnuts - The delicious, nutty flavor and crunchy texture give cranberry walnut bread half its name.

How to make cranberry walnut bread

Here's a step-by-step photo guide for mixing and baking this simple recipe. You can easily adapt these steps to a stand mixer if you have one.

First, determine whether you're using rapid-rise yeast or active dry yeast.

• For rapid-rise yeast: Heat the water between 120 and 130 degrees Fahrenheit and proceed to the next step – no need to activate.
• For active dry yeast: Heat the water between 100 and 110 degrees Fahrenheit, add yeast, and rest for 5 minutes to ensure it's foamy (activated).

Next, mix yeast, water, sugar, salt, olive oil, and flour to form a shaggy dough.

Stir in the dried cranberries and walnuts. Continue mixing or kneading until the flour is absorbed and the dough is cohesive.

If hand-kneading, transfer the dough to a flat surface and knead it by firmly and repetitively pushing it into itself until it becomes elastic and stretchy, indicating that the gluten has developed. Add the reserved flour in small amounts to adjust the consistency if the flour seems too wet. Shape the dough into a round, tucking it under to tighten the form.

Set the dough in an oiled bowl, cover it, and rest it in a warm spot for about 45 minutes or until doubled. Alternatively, you can proof bread dough in the Instant Pot or use the "proof" setting on an oven-style air fryer. Move the dough to a flat surface, press out air pockets, and shape it into rounds.

See Also

4-Ingredient Gluten Free Sourdough Bread RecipeKeto Cheese Crisps ~ The Recipe BanditHow to Make Homemade Pasta (tips, tricks, & recipe)50 Thanksgiving Recipes Ready in 30 Minutes or Less

Preheat oven to 375 degrees Fahrenheit. Transfer the dough to a parchment-lined baking sheet, leaving 5 inches of space for expansion. Dust a light flour coating on the dough for visual appeal, or leave it plain. To proof the dough, cover and rest it in a warm spot until it doubles in size. Use a razor blade or bread lame to score the surface before baking.

Bake for 30-35 minutes until golden brown and cooked through. Note: The internal temperature of baked bread is approximately 200 degrees Fahrenheit. Transfer bread to a cooling grid. Cool completely before slicing and storing. Store the bread in your preferred airtight storage for up to 5 days at room temperature.

Delicious serving ideas

• Use this bread for roast turkey breast sandwiches or turkey salad during the holiday season. Add cranberry sauce for extra cranberry goodness.
• Serve this festive bread with your savory spiral ham or holiday turkey dinner.
• Make the best holiday French toast you've ever had. YUM!
• Slice the bread into smaller pieces, toast them, and serve as a component of your beautiful charcuterie board.
• Serve toasted slices with your favorite soft cheese, such as cream cheese or, my personal favorite, triple cream brie.

Cranberry walnut bread recipe tips

• Please review the expiration date on your yeast package to ensure it hasn't expired.
• All-purpose flour is my go-to for this recipe, but bread flour can be substituted in equal amounts if you prefer chewier, crusty bread.
• This bread is slightly sweet by design. If you prefer a sweeter bread, increase the sugar amount at your discretion.
• Consider soaking and draining the dried cranberries to rehydrate them and create a less chewy texture.
• Experiment with different bread shapes and sizes. You can form this dough into a baguette, rectangle loaf, dinner rolls, braids, or other free-form shapes.
• Add a hint of orange zest for a citrusy aroma and flavor.

More bread recipes

• Cheesy Pull-Apart Bread
• Easy Crostini Recipe
• Best Moist Banana Bread
• Easy Cornbread Recipe
• Blueberry Zucchini Bread

📖 Recipe