This easy Cranberry Walnut Bread will transform you into an instant kitchen superstar! Lightly sweetened and infused with festive cranberries, orange zest, and cozy spices, it’s perfect for Autumn, Thanksgiving, and Christmas! Warning: freshly baked crusty bread has a way to creating smiles, hugs and laughter out of thin air!
Cranberry Walnut Bread
On a chilly day, nothing says cozy like a loaf of artisan, crusty bread.
And when you infuse some of your favorite harvest flavors like cranberries, orange zest, and sweet Cinnamon and nutmeg, you’ve got THE Cranberry Walnut Bread Recipe you’ll be wanting to make year after year!
Hannah writes: “My uncle said it was one of the best breads he has ever had.”
Plus, you won’t believe how EASY it is to make this simple No Knead cranberry walnut bread made in your Dutch Oven.
Even though it takes awhile for your masterpiece to finish, you’ll only need about 15 minutes hands on time.
The long rise time is just to allow the dough to develop that deep, delicious flavor.
Do you love fresh baked bread for dinner too? Be sure to also try this Crusty Rosemary Bread Recipe!
So what are you waiting for? Let’s get baking, shall we?
Here’s what you’ll need to make your Dutch Oven Cranberry Walnut Bread…
Should Cranberry Bread Be Refrigerated?
There is no need to refrigerate cranberry bread, and it’s actually best when kept wrapped up at room temperature.
How Long Does Cranberry Nut Bread Last?
This delicious bread can be covered and stored at room temperature on the counter for up to 3 days.
Or, you can wrap the unsliced loaf in plastic wrap, wrap again in foil, and place in a freezer plastic bag and freeze up to 3 months.
Cranberry Walnut Bread Ingredients
It takes just a few simple ingredients to make the BEST Cranberry Walnut Bread!
If you don’t already have the ingredients on hand, add the following to your next grocery list…
- All Purpose Flour
- Active Dry Yeast
- Brown Sugar
- Sea Salt
- Cinnamon
- Nutmeg
- Cranberries
- Walnuts
- Orange Zest
- Cornmeal
You’ll also need a 5 – 6 qt Round Enameled Dutch Oven to get the job done.
That’s it. So easy!!
How To Make Cranberry Walnut Bread
Nothing beats a perfect loaf of bread infused with delightful bits of walnut and cranberry… and it’s actually SO simple to make!
1. Make the Dough per the instructions in the recipe card below.
2. Then simply wait while your dough rises.
3. After the dough has finished rising, form your dough into a round ball.
4. Then cover the dough and let it rise again.
5. Use my recipe instructions below for how to bake it in the oven.
6. Finally… cool, slice, serve & ENJOY!
See… I told you this was going to be EASY!
Scroll down for the printable recipe card with detailed, step-by-step instructions.
What To Serve With Your Dutch Oven Cranberry Walnut Bread
Add the perfect finishing touch to your homemade cranberry bread with one of these delightful homemade butters…
Cranberry Walnut Bread Reviews
Here’s What Your Frugal Friends Are Saying About This Homemade Cranberry Walnut Bread Recipe…
T. writes: “Absolutely delicious”
Jenna writes: “So good right out of the oven!”
Cindy writes: “So yummy!”
Hannah writes: “My uncle said it was one of the best breads he has ever had.”
Katrina writes: “Delicious!”
Marcellina writes: “A wonderful breakfast for Christmas morning”
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Did You Enjoy This Recipe? ⭐️⭐️⭐️⭐️⭐️ Leave a comment & review below!
Cranberry Walnut Bread
Ingredients
- 3 cups All-Purpose Flour + more for Dusting, (Bread Flour can be substituted)
- 1/2 tsp. Active Dry Yeast
- 2 tbsp. Brown Sugar
- 2 tsp. Sea Salt
- 3/4 tsp. Cinnamon
- 1/4 tsp. Nutmeg
- 1 cup Dried Cranberries
- 2/3 cup Chopped Walnuts
- 2 tsp. Grated Orange Zest
- 1 1/2 cups Warm Water, (approx. 100 degrees)
- 1/2 tsp. Cornmeal
Instructions
- Carefully measure 3 cups of Flour by spooning into a measuring cup, and leveling off with a knife, and place flour in a large glass mixing bowl.
- Add to Flour in bowl: Yeast, Brown Sugar, Salt, Cinnamon and Nutmeg, and whisk until well combined.
- Then add Cranberries, Walnuts and Orange Zest to flour mixture, and stir well with a large wooden spoon.
- Pour in 1 1/2 cups Warm Water, and continue stirring until wet, shaggy dough forms. Note: If dough is too wet, add a little more flour; If dough is too dry, add just a LITTLE more water (1 tsp. at a time), until it turns into a wet, shaggy dough when stirring.
- Cover bowl tightly with plastic wrap, and set aside in a warm spot of your home (around 75 – 80 degrees), and allow to rise for approx. 18 hours. There should be small bubbles that form on the top and sides.
- After 18 hours, cut rectangular piece of parchment paper to fit inside bottom and sides of 5.5 quart – 6 quart dutch oven, place paper in dutch oven, and firmly press creases along the sides. (This will help the paper not indent into your bread while baking.)
- Then remove parchment paper from dutch oven, sprinkle cornmeal in a circle in the center, and set aside.
- Sprinkle clean countertop or cutting board with flour and carefully remove dough from bowl using a small plastic dough scraper or rubber spatula, place onto counter or cutting board, and sprinkle dough with a little more flour.
- Using well floured hands, fold dough over a few times, then quickly shape into round ball with your hands. You’ll sort of stretch the dough from the top and fold the excess underneath a few times. A bench scraper can help with the shaping and tucking as well.
- With well floured hands (and a floured bench scraper if you have one) carefully pick up dough ball and place down on top of cornmeal on the parchment paper. If it lost it's shape a bit during the move, just quickly touch up the shape to round it back out.
- Lightly cover with plastic wrap, and allow dough to rise for 30 more minutes at room temperature.
- While dough is rising, place dutch oven with lid on inside oven, then preheat oven to 450 degrees.
- After 30 minutes, once the dough has finished rising, use a serrated knife or bread lame to cut two intersecting lines in the top of the dough, like a plus sign. This will give the finished crust a beautiful look, and allow the bread to expand a bit when baking.
- Remove dutch oven from oven (it will be HOT!), remove lid, and carefully pick up parchment paper with dough and transfer to dutch oven without touching the dutch oven. Place lid back on, and return to oven.
- Bake bread for 35 minutes covered, then remove lid and bake for additional 7 – 10 minutes uncovered, until crust is golden brown.
- Remove dutch oven from your oven once bread is done baking, and lift parchment paper out of dutch oven to remove the bread.
- Transfer bread to wire cooling rack, and allow to cool for 1 hour before slicing. This will help prevent a gummy center, because the bread continues to bake a bit as it cools.
- Once your bread has cooled, slice up some pieces, then lather your slices with some Cinnamon Honey Butter or Cinnamon Brown Sugar Butter and ENJOY!
Notes
- For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
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So have you tried this Dutch Oven Cranberry Walnut Bread yet?
Share with us in the comments below!
No knead – totally my kind of bread!
Happy Wednesday!
I know, right? Not having to knead at all really does make this loaf so easy to make!
This bread sounds delicious.
Thanks for the recipe.
Kisses!
You’re very welcome!! 🙂
I’ve always loved cranberry walnut bread but I had no idea that it was so easy to make! Thank you for sharing your recipe, I can’t wait to give this a try this Christmas!
You’re very welcome! ENJOY!!
Il est sublime ce pain, j’aime beaucoup les cranberries
Belle soirée
Merci Beaucoup, Delphine! 🙂
The cranberry walnut bread sounds delicious. Thanks for sharing and have a wonderful week.
You’re very welcome… I hope you have a fantastic week as well!
Gorgeous cranberry bread. Need to make a loaf and serve it hot with your cinnamon brown sugar butter…. mmmmm.
Ooh yes… that pairing is outrageously delicious!
The only reason I never make breads are the few steps involved in preps. But if it’s no knead I’ll give it a try. And j loved the cranberry addition. Xx
Isa A. Blogger
Yes… definitely give it a try, Isa. The no knead prep makes it so easy! 🙂
Beautiful cranberry walnut bread. I am not good in making bread. Have tried a few times but the results are not pleasing enough.
Thank you so much, Nancy! Bread baking can be a bit tricky at first… but it really does get easier and easier with practice.
Oh yummie, what a delicious bread. I like Cranberries. Thanks for this recipe! Greetings from Germany
Kirsi
Thank you, Kirsi! I hope you have a lovely week!
This sounds delicious, Heidi, so festive! My family aren’t fans of walnuts though, so I think we’d probably prefer the Rosemary Dutch Oven Bread instead – perfect for the cheeseboard and Boxing Day when we can’t be bothered to cook again 🙂
Ooh yes… the Rosemary bread would be the perfect addition to your Boxing Day cheeseboard! My family just loves that version, too!