Cranberry Walnut Yeast Bread with Dried Cranberries and Toasted Walnuts

Quick Recipe Version (TL;DR)

• Yield: 1 loaf (9 x 5-inch), about 12 slices
• Prep Time: 25 minutes (active)
• Cook Time: 35–40 minutes
• Total Time: About 3 hours (includes rising and cooling)

Quick Ingredients

• 1 cup (240 g) warm milk (100–110°F / 38–43°C)
• 1/4 cup (60 g) warm water (100–110°F / 38–43°C)
• 1/4 cup (84 g) honey
• 4 tbsp (56 g) unsalted butter, melted and cooled slightly
• 1 large egg, room temperature
• 2 1/4 tsp (7 g) instant yeast
• 3 1/4 cups (390 g) bread flour
• 1 1/2 tsp kosher salt
• 1 tbsp orange zest (optional)
• 1 cup (150 g) dried cranberries
• 1 cup (120 g) walnuts, toasted and coarsely chopped
• 1 tsp neutral oil or softened butter (for the bowl)

Do This

• 1. Toast walnuts at 350°F (175°C) for 8–10 minutes; cool, then chop.
• 2. Mix warm milk, warm water, honey, melted butter, egg, yeast, flour, salt (and orange zest if using) to form a soft dough.
• 3. Knead 8–10 minutes until smooth and elastic; knead in cranberries and walnuts just until evenly distributed.
• 4. Rise covered in a lightly oiled bowl 60–90 minutes, until doubled.
• 5. Shape into a log, place in a greased 9 x 5-inch loaf pan, and rise 45–60 minutes until the dough crowns 1 inch above the rim.
• 6. Bake at 350°F (175°C) for 35–40 minutes, until deep golden and 190°F (88°C) internal.
• 7. Cool in pan 10 minutes, then cool fully on a rack before slicing (at least 1 hour).

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Why You’ll Love This Recipe

• Lightly sweet, not cakey: perfect for toast, sandwiches, or a cozy snack.
• Chewy tart cranberries + toasted walnuts give every slice big flavor and texture.
• Soft, sliceable loaf that still feels hearty and rustic.
• Great make-ahead bread: freezes beautifully and reheats like a dream.

Grocery List

• Produce: 1 orange (for zest, optional)
• Dairy: milk, unsalted butter, 1 large egg
• Pantry: bread flour, instant yeast, honey, kosher salt, dried cranberries, walnuts, neutral oil (or extra butter for greasing)

Full Ingredients

Dough

• 1 cup (240 g) warm milk (100–110°F / 38–43°C)
• 1/4 cup (60 g) warm water (100–110°F / 38–43°C)
• 1/4 cup (84 g) honey
• 4 tbsp (56 g) unsalted butter, melted and cooled slightly
• 1 large egg, room temperature
• 2 1/4 tsp (7 g) instant yeast
• 3 1/4 cups (390 g) bread flour, plus more for dusting
• 1 1/2 tsp kosher salt
• 1 tbsp finely grated orange zest (optional, but lovely)

Mix-Ins

• 1 cup (150 g) dried cranberries
• 1 cup (120 g) walnuts, toasted and coarsely chopped

For the Pan (Optional)

• 1 tsp neutral oil or softened butter, for greasing the bowl
• 1 tsp butter or nonstick spray, for greasing the loaf pan

Optional Finish

• 1 egg beaten with 1 tbsp water (egg wash, for a shiny crust)
• 1–2 tbsp chopped toasted walnuts (sprinkle on top, optional)

Step-by-Step Instructions

Step 1: Toast the walnuts (and cool them)

Preheat the oven to 350°F (175°C). Spread the walnuts on a rimmed baking sheet in a single layer. Toast for 8–10 minutes, stirring once halfway through, until they smell nutty and turn slightly deeper in color.

Let the walnuts cool completely, then coarsely chop. (If they’re warm when added to the dough, they can soften the dough and slow the rise.)

Step 2: Mix the dough

In a large mixing bowl (or the bowl of a stand mixer), whisk together the warm milk, warm water, honey, melted butter, and egg until combined.

Add the instant yeast, then add the bread flour, salt, and orange zest (if using). Stir until a shaggy dough forms and there are no dry streaks of flour. The dough should be soft and slightly tacky.

Step 3: Knead until smooth and elastic

By stand mixer: Knead with the dough hook on medium-low speed for 8 minutes.

By hand: Turn the dough onto a lightly floured surface and knead for 10 minutes, adding only a light dusting of flour as needed to prevent sticking.

You’re looking for a dough that feels smooth, stretchy, and elastic. If you gently press it with a fingertip, it should slowly spring back.

Step 4: Add cranberries and walnuts without overworking

Flatten the dough into a rough rectangle. Sprinkle the dried cranberries and toasted chopped walnuts over the surface. Fold the dough over itself a few times and knead briefly (about 1–2 minutes) just until the mix-ins are evenly distributed.

If cranberries pop out while kneading, just press them back in. A few escapees are normal.

Step 5: First rise (bulk fermentation)

Lightly oil a clean bowl (about 1 tsp oil or softened butter). Place the dough inside and turn once to coat lightly. Cover tightly (lid, plastic wrap, or a damp towel).

Let rise at warm room temperature until doubled in size, 60–90 minutes. (Cooler kitchens may take closer to 90 minutes.)

Step 6: Shape, pan, and second rise

Grease a 9 x 5-inch loaf pan. Turn the dough out onto a lightly floured surface and gently press into a rectangle about the width of your loaf pan. Roll it up tightly into a log, pinching the seam closed.

Place seam-side down in the pan. Cover and let rise until puffy and the center of the loaf is about 1 inch above the pan rim, 45–60 minutes.

Step 7: Bake until deeply golden and fully set

About 20 minutes before baking, preheat the oven to 350°F (175°C).

If using, gently brush the top with egg wash and sprinkle with a little extra chopped toasted walnuts.

Bake for 35–40 minutes, until the top is a deep golden brown and the loaf reaches an internal temperature of 190°F (88°C) in the center.

If the top browns too quickly, tent loosely with foil for the final 10 minutes.

Step 8: Cool before slicing (for the best texture)

Let the bread cool in the pan for 10 minutes, then turn it out onto a wire rack. Cool for at least 1 hour before slicing.

This cooling time lets the crumb finish setting, so your slices stay neat instead of gummy.

Pro Tips

• Weigh the flour if you can: Too much flour makes the loaf dense. Aim for 390 g for consistent results.
• Toast the walnuts every time: It boosts flavor and keeps them crisp against the soft crumb.
• Check doneness with a thermometer: Pull the loaf at 190°F (88°C) internal for a baked-through, sliceable crumb.
• Even mix-ins: Add cranberries and walnuts after kneading so the dough can develop gluten first.
• For clean slices: Use a serrated bread knife and slice only after the bread has cooled fully.

Variations

• Orange-cranberry walnut bread: Keep the orange zest and replace 2 tbsp of the warm water with 2 tbsp orange juice for a brighter citrus note.
• Maple-nut twist: Replace the honey with 1/4 cup (80 g) maple syrup and add 1/2 tsp ground cinnamon.
• More rustic loaf: Swap in 3/4 cup (90 g) whole wheat flour for the same amount of bread flour (by weight). Add an extra 1 tbsp milk if the dough feels dry.

Storage & Make-Ahead

Room temperature: Store cooled bread tightly wrapped (or in a bread bag) at room temperature for 3 days. For the best crust, avoid storing in the refrigerator (it stales bread faster).

Freeze: Wrap the whole loaf (or individual slices) in plastic wrap, then foil. Freeze for up to 2 months. Thaw at room temperature, or toast slices straight from frozen.

Make-ahead tip: Toast and chop the walnuts up to 3 days ahead and keep them airtight. You can also pre-measure the dry ingredients the night before to speed things up.

Nutrition (per serving)

Approximate per slice (1/12 loaf): 220 calories, 5 g protein, 34 g carbs, 8 g fat, 3 g fiber, 10 g sugars, 250 mg sodium.