Crusty Cranberry Walnut Bread

cranberry walnut bread
Diana Rattray
Ratings (20)
  • Total: 60 mins
  • Prep: 25 mins
  • Cook: 35 mins
  • Rising/Resting: 105 mins
  • Yield: 24 servings
Nutritional Guidelines (per serving)
103 Calories
8g Fat
7g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 24 servings
Amount per serving
Calories 103
% Daily Value*
Total Fat 8g 10%
Saturated Fat 1g 7%
Cholesterol 3mg 1%
Sodium 254mg 11%
Total Carbohydrate 7g 2%
Dietary Fiber 1g 5%
Protein 2g
Calcium 21mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This delicious, hearty bread is perfect for chicken or ​turkey sandwiches, and it makes fabulous toast. I love it as it is, but the zest of an orange could be added if you like that flavor.



  • 2 1/2 cups plus 2 tablespoons water (room temperature)
  • 5 teaspoons instant yeast
  • 6 3/4 cups bread flour
  • 2 teaspoons salt
  • 3 tablespoons sugar
  • 2 tablespoons butter (melted)
  • 2 cups walnuts (coarsely chopped)
  • 1 1/2 cups dried cranberries

Steps to Make It

  1. In a large mixing bowl or bowl of a stand mixer with dough hook attachment, combine the instant yeast and water. Let stand for 5 to 10 minutes. 

  2. Add the flour, salt, sugar, and melted butter. Mix until the dough comes together then knead for about 10 minutes by hand on a lightly floured surface or with dough hook of the stand mixer. Add more flour, in small amounts, if needed to keep the dough from sticking to the bowl or hands.

  3. Add the walnuts and cranberries and knead them in until they are distributed throughout the dough. This is best done by hand unless you feel your mixer can handle the task.

  4. Oil a large bowl.

  5. Transfer the dough to the bowl and roll over to coat all sides. Cover with plastic wrap and let it rise until doubled, about 1 hour.

  6. Line two baking sheets with parchment paper. Sprinkle lightly with cornmeal.

  7. Punch down and transfer the dough to a lightly floured surface. Divide into 2 portions. Form into tight rounds. Place on the baking sheets. Cover the loaves with a lightweight kitchen towel and let rest for 45 minutes. 

  8. Meanwhile, preheat the oven to 350 F.  Position the oven rack in the center of the oven.

  9. Bake the loaves for 30 to 40 minutes, until they are nicely browned and sound hollow when tapped on the bottoms. The internal temperature will be around 195 F when done.