Make this homemade cranberry walnut bread for a tender, slightly sweet artisan loaf. It balances tangy cranberries and crunchy walnuts, perfect for a cozy winter breakfast or holiday brunch.
Author:jesscarter
Prep Time:15 min
Cook Time:50 min
Total Time:13 hours 5 min
Yield:1 loaf 1x
Category:Bread
Method:No Knead Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1.5 cups room-temperature water
2 tablespoons honey
1 teaspoon active dry yeast
3 cups bread flour or all-purpose flour
1.5 teaspoons salt
1 cup dried cranberries
1 cup chopped walnuts
1 tablespoon cinnamon (optional, for extra flavor)
Instructions
In a large bowl, mix the room-temperature water, honey, and yeast. Let it sit for 5 minutes until slightly foamy.
Add the flour and salt to the bowl. Mix with a wooden spoon until a shaggy dough forms. Do not knead the dough.
Fold in the dried cranberries and chopped walnuts until they are evenly distributed throughout the dough.
Cover the bowl tightly with plastic wrap and let the dough rise in a warm place for 12 to 18 hours. The dough will become very bubbly and increase in volume.
About 30 minutes before baking, place a Dutch oven with the lid inside your oven and preheat the oven to 450°F (232°C).
Carefully remove the hot Dutch oven from the oven. Gently scrape the dough out of the bowl and shape it into a rough ball on a piece of parchment paper.
Using the parchment paper as a sling, carefully lower the dough into the hot Dutch oven. Cover with the lid.
Bake for 30 minutes with the lid on.
Remove the lid and continue baking for another 15 to 20 minutes, or until the crust is deep golden brown.
Carefully remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing.
Notes
For a Costco cranberry walnut bread copycat texture, ensure your walnuts are lightly toasted before adding them to the dough.
If you want a sweeter loaf, add 1 tablespoon of cinnamon sugar mix to the dry ingredients.
This rustic cranberry bread is excellent served with orange marmalade.