Cranberry Walnut Bread is a delightful treat that perfectly combines the tartness of cranberries with the crunch of walnuts in a soft, fluffy loaf. And the best part? It’s a no-knead recipe, making it super easy to whip up whenever you’re craving a homemade baked good. Whether you serve it as a breakfast option, snack, or dessert, this bread is sure to become a family favorite!
Personal Introduction
As an experienced recipe developer and SEO content creator, I love exploring trending flavors and techniques to create delicious dishes that are not only tasty but also optimized for search engines like Google Discover. With cranberries being in season and walnuts adding a rich, nutty flavor, this Cranberry Walnut Bread recipe is the perfect blend of seasonal ingredients and my expertise in creating search-friendly recipes.
Ingredients
- 3 cups all-purpose flour
- 1/4 teaspoon active dry yeast
- 1 1/2 teaspoons salt
- 1 1/2 cups water (room temperature)
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts
Ingredient science: The active dry yeast helps the bread rise by fermenting the sugars in the flour, creating carbon dioxide bubbles that give the bread its airy texture. Dried cranberries add a burst of tartness and sweetness, while walnuts provide a crunchy texture and nutty flavor.
Substitution tips: You can swap the dried cranberries for fresh cranberries if they are in season. If you’re not a fan of walnuts, pecans or almonds make great alternatives for added crunch.
Step-by-Step Instructions
1. In a large mixing bowl, combine the flour, yeast, and salt. Add the water and stir until a shaggy dough forms.
2. Mix in the dried cranberries and chopped walnuts until evenly distributed in the dough.
3. Cover the bowl with plastic wrap and let it sit at room temperature for 12-18 hours, allowing the dough to rise and develop flavor.
4. Preheat your oven to 450°F (232°C). Place a Dutch oven with a lid in the oven while it preheats.
5. Carefully remove the hot Dutch oven from the oven and transfer the dough into it. Cover with the lid and bake for 30 minutes.
6. Remove the lid and bake for an additional 15 minutes, or until the bread is golden brown.
7. Allow the bread to cool before slicing and serving.
Expert Tips
After several tests, I found that letting the dough rest for a longer period (closer to 18 hours) yielded a more flavorful bread with a better texture. Don’t worry about overproofing—the long fermentation time enhances the taste of the final product.
For extra flavor, toast the walnuts before adding them to the dough. This simple step intensifies their nuttiness and adds a delicious roasted note to the bread.
Storage & Substitutions
Store any leftover Cranberry Walnut Bread in an airtight container at room temperature for up to 3 days. To prolong its freshness, you can also freeze the bread for up to 3 months and reheat it in the oven before serving.
If you prefer a sweeter bread, you can add a tablespoon of honey or maple syrup to the dough for a touch of sweetness that complements the cranberries.
FAQ
Can I use fresh cranberries instead of dried ones?
Yes, you can substitute fresh cranberries for dried ones in this recipe. Keep in mind that fresh cranberries will add a bit more moisture to the dough, so you may need to adjust the flour slightly.
Can I omit the nuts if I have a nut allergy?
Absolutely! Feel free to omit the walnuts if you have a nut allergy or replace them with seeds like pumpkin or sunflower seeds for a similar crunch.
Is it necessary to preheat the Dutch oven?
Preheating the Dutch oven helps create a crisp crust on the bread, so I recommend following this step for the best results. However, if you forget to preheat it, you can still bake the bread—it just may have a slightly different texture.
Can I add other mix-ins to the bread dough?
Definitely! This recipe is quite versatile, so feel free to get creative with additional mix-ins like grated orange zest, cinnamon, or even chocolate chips for a unique twist on Cranberry Walnut Bread.
How do I know when the bread is fully baked?
The bread is ready when it has a deep golden brown color and sounds hollow when tapped on the bottom. If you’re unsure, you can also use a kitchen thermometer to check that the internal temperature has reached about 200°F (93°C).
In conclusion, Cranberry Walnut Bread is a delightful treat that’s easy to make and perfect for the holiday season or any time you’re craving a delicious homemade bread. With the sweet-tart flavor of cranberries and the crunch of walnuts, this no-knead recipe is a must-try for any baking enthusiast. Whip up a loaf for yourself or share it with friends and family for a delightful homemade treat!
PrintCranberry Walnut Bread Recipe
Indulge in this simple Cranberry Walnut Bread recipe a nutritious delight
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 18 hours
- Yield: 1 loaf
- Category: Bread
- Cuisine: American
Ingredients
- 3 cups all-purpose flour
- 1/4 teaspoon active dry yeast
- 1 1/2 teaspoons salt
- 1 1/2 cups water (room temperature)
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts
Instructions
. In a large mixing bowl, combine the flour, yeast, and salt. Add the water and stir until a shaggy dough forms.
2. Mix in the dried cranberries and chopped walnuts until evenly distributed in the dough.
3. Cover the bowl with plastic wrap and let it sit at room temperature for 12-18 hours, allowing the dough to rise and develop flavor.
4. Preheat your oven to 450°F (232°C). Place a Dutch oven with a lid in the oven while it preheats.
5. Carefully remove the hot Dutch oven from the oven and transfer the dough into it. Cover with the lid and bake for 30 minutes.
6. Remove the lid and bake for an additional 15 minutes, or until the bread is golden brown.
7. Allow the bread to cool before slicing and serving.
Notes
Cranberry Walnut Bread is a delightful treat that combines the tartness of cranberries with the crunch of walnuts in a soft, fluffy loaf. This no-knead recipe is easy to make and sure to become a family favorite!
