Cranberry Walnut Bread

Country style cranberry walnut bread is chock full of both fruit and nuts, sweetened with a hint of cinnamon and molasses.
Cranberry Walnut Bread

Cranberry Walnut Bread

By Sue Lau |  Palatable Pastime

My recipe of the day is for cranberry walnut bread as part of  #CranberryWeek which begins today and continues all week long as bloggers jointly  share their favorite cranberry recipes.

The  Inspiration

This bread is actually a riff off an old ABM recipe I have been making since the  1990’s. When I first got an ABM years ago I also picked up a book called Electric Bread and was using recipes from that. They had an apricot bread recipe that used jam and I adapted that out to use dried cranberries and the old Knott’s Berry Farm raspberry-cranberry jam. After a time, I couldn’t get that jam  anymore so made this less trying to do without.

With Walnuts

Not long ago I came across a wonderful artisan  loaf that was  dense with cranberries, walnuts and apricots. I was going to do a version of that for today but spaced on using the apricots, and realized after the dough was going. My dough isn’t short anything- I was just mixing up the ideas between the two breads in my mind when putting it together.

Betwixt, Between, Be Better

So this dough is somewhere between the two breads. I know my old ABM recipe wasn’t using any molasses, although I am pretty sure it’s in the bakery bread. And theirs was a sourdough wheat blend, but I just went with white. The cranberry sauce blends out to take the place of the rasp-cran jam I used to use. Essentially cranberry sauce is just a jam anyway.

Aw Nuts!

The nuts in the photos don’t show up that well-  they may look like underdone spots in the dough from their color but I assure you it’s not the case.  Those are just sliced walnuts.

Thumb’s Up

The bread really is very good- I think  I have exceeded either of the two breads that inspired this. The only thing that wanted for more was the cut I made with a lame that didn’t really take. It looks  like a slight dent instead of a better crease. You can try your luck with that  if you want but the bread will taste great either way.

Cranberry Walnut Bread

Cranberry Week

It’s Cranberry Week! See all the other delicious cranberry recipes being shared today (and follow #cranberryweek to see even more):

Cranberry Walnut Bread

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Cranberry Walnut Bread

Cranberry Walnut Bread

Cranberry Walnut Bread

Sue Lau
No ratings yet
Prep Time 10 minutes
Cook Time 45 minutes
Proofing/Rising Time 3 hours
Course Bread
Cuisine American
Servings 12


  • 16 ounces bread flour (3 cups)
  • 1-1/4 cups warm water (110F-115F)
  • 1 envelope active dry yeast
  • 2 tablespoons nonfat dry milk
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons vegetable oil
  • 1/4 cup jellied cranberry sauce
  • 2-4 tablespoons adjustment bread flour (if needed)
  • 1 cup dried sweetened cranberries
  • 1 cup coarsely chopped walnuts


  • Combine bread flour, warm water, yeast, dry milk, salt, cinnamon, vegetable oil and cranberry sauce to make a dough, kneading about five minutes.
  • Add additional adjustment flour as needed to bring dough together and become only slightly tacky.
  • Work in the cranberries and walnuts and form into a ball; place in a greased deep dish pie plate and cover with oiled plastic wrap.
  • Let rise in a warm, draft-free location at about 80F for two hours. I use my Breville smart oven air on the proofer setting.
  • Punch down the dough, folding in the sides and pinching closed; turn over and let rise again for one hour.
  • About half hour into the last rise, preheat your oven to 350F.
  • Bake bread in the preheated oven for 45 minutes or until browned and 190F internally. It will have a hollow sound when tapped.
  • Let bread cool completely then store in an airtight container.


From the kitchen of
Keyword Cranberry, Fruit and Nut, Walnuts, Yeast Bread
Tried this recipe?Let us know how it was!

Cranberry Walnut Bread

3 responses

  1. I like that you use the sauce and the dried cranberries for this yeast bread. I was expecting a quick bread when I read the name of the recipe.

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