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Cranberry Walnut Bread

Sue Lau
Prep Time 10 mins
Cook Time 45 mins
Proofing/Rising Time 3 hrs
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 palatablepastime.com
Keyword Cranberry, Fruit and Nut, Walnuts, Yeast Bread