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Cranberry walnut bread that is sliced and ready to eat.

Cranberry Walnut Bread (Dutch Oven)

This is the perfect Cranberry Walnut Bread recipe! This no-knead artisan loaf is packed with tart cranberries, crunchy walnuts, and a golden, crisp crust. Simple to make, delicious to eat, and perfect for gifting!
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Prep Time: 15 minutes
Cook Time: 12 hours
35 minutes
Total Time: 12 hours 50 minutes
Course: breads
Cuisine: American, Canadian
Keyword: artisan cranberry walnut bread, cranberry walnut bread, toasted walnut and cranberry bread
Servings: 12 slices
Calories: 186kcal
Author: Deborah McDonald
Cost: 5

Equipment

Ingredients

  • 3 ½ cups bread flour (440g)
  • 1 ½ tsp salt
  • 2 tsp instant or active dry yeast
  • 1 ½ cups warm water (360ml)
  • 1/2 cup dried cranberries (60g)
  • 1/2 cup walnuts, (60g) toasted and roughly chopped
  • 1 tbsp honey
  • 1/2 tsp cinnamon

Instructions

Step 1: Toast the Walnuts

  • Preheat your oven to 350°F (175°C).
  • Spread the walnuts on a baking sheet or in a pan and toast for 8–10 minutes until fragrant. Let cool, then roughly chop.

Step 2: Mix the Dough

  • In a large bowl, whisk together the flour, salt, cinnamon, and yeast. Stir in the warm water and honey (if using) until a sticky dough forms.
  • Fold in the toasted walnuts and cranberries until evenly distributed.urs.
  • Cover with a clean towel or plastic wrap and let it rise at room temperature for 12–18 hours.

Step 3: Shape the Dough

  • Turn the dough onto a lightly floured surface.
  • Gently shape it into a round loaf by folding the edges inward.
  • Place on a piece of parchment paper in a bowl, cover with a towel, and let rest for 30–45 minutes.

Step 4: Preheat the Dutch Oven

  • About 30 minutes before baking, place a 5- or 6-quart Dutch oven (with lid) into the oven. Preheat to 450°F (230°C).

Step 5: Bake the Bread

  • Carefully place the dough (on parchment or a silicone bread mat) into the hot Dutch oven.
  • Cover with the lid and bake for 30 minutes.
  • Remove the lid and bake for another 10–15 minutes, until the crust is deep golden brown.

Notes

Deb's Tips
For the best Cranberry Walnut Bread, don’t rush the rise—long fermentation improves texture.
Preheat your Dutch oven for a crisp crust, or use a baking stone and steam if you don’t have one.
Let the bread cool completely before slicing to avoid a gummy interior.
 Enjoy fresh or toasted with your favorite spread!

Nutrition

Serving: 1slice | Calories: 186kcal | Carbohydrates: 33g | Protein: 5g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 294mg | Potassium: 67mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2IU | Vitamin C: 0.1mg | Calcium: 13mg | Iron: 1mg
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