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Cranberry Walnut Bread

This homemade Cranberry Walnut Bread features a delightful balance of sweetness and nutty richness, perfect for cozy gatherings or as a stand-alone snack.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 18 hours 30 minutes
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Bread Ingredients
  • 3 cups all-purpose flour For gluten-free, use a 1-to-1 gluten-free flour blend.
  • 1 teaspoon kosher salt Essential for flavor enhancement.
  • 1 teaspoon rapid-rise yeast For traditional yeast, use 2 teaspoons.
  • 1.5 cups water Must be at room temperature.
  • 2 tablespoons honey Can use maple syrup as an alternative.
  • 1 cup dried cranberries Choose unsweetened for more tartness.
  • 0.5 cups walnuts, roughly chopped Toasting is optional but recommended.

Method
 

Preparation
  1. In a large mixing bowl, combine the flour, kosher salt, and rapid-rise yeast. Whisk until well combined.
  2. Add the room temperature water and honey to the dry mixture. Mix until a shaggy dough forms.
  3. Gently fold in the dried cranberries and chopped walnuts until evenly distributed.
  4. Pour the dough into a greased bowl. Cover tightly with plastic wrap and let rise at room temperature for about 18 hours.
  5. After the dough has risen, flour a piece of parchment paper and turn the dough out onto it. Shape it into a ball.
  6. Lightly spray the top with nonstick cooking spray and cover again with plastic.
  7. Allow the dough to rest for an additional 30 minutes.
Baking
  1. Preheat your oven to 450°F with a Dutch oven inside.
  2. Score the top of the dough with a sharp knife in the shape of an 'X'.
  3. Carefully transfer the dough using the parchment into the hot Dutch oven. Cover and bake for 30 minutes.
  4. Uncover and bake for another 15 minutes or until the top is golden brown.
  5. Remove the bread from the Dutch oven and let it cool on a wire rack for 30 minutes before slicing.

Notes

For the best slicing results, use a serrated bread knife. Bread improves in flavor as it sits, so don’t rush the cooling process.