Can I use fresh cranberries instead of dried in cranberry walnut bread?

It’s best to use dried cranberries for this bread because fresh cranberries add too much moisture, making the dough wet and difficult to handle. Dried cranberries provide the right texture and sweetness without affecting the dough consistency. If you want to use fresh cranberries, consider roasting or drying them first to remove excess moisture.

What type of flour works best for cranberry walnut bread?

You can use either bread flour or all-purpose flour for this recipe. Bread flour results in a chewier texture due to its higher protein content, while all-purpose flour produces a softer crumb. You may also substitute up to 1 cup of whole wheat flour for a nuttier flavor, but using all whole wheat flour is not recommended as it can make the bread dense.

How do I know when my cranberry walnut bread is fully baked?

The bread is done when it sounds hollow when tapped on the bottom and the internal temperature reaches about 195°F (90°C). Using an instant-read thermometer is a reliable way to check doneness. The crust should be golden brown and crisp to the touch.

Can I make the dough ahead of time or freeze cranberry walnut bread?

Yes, you can prepare the dough up to a day in advance and keep it refrigerated before baking. After baking and cooling, wrap the bread tightly in plastic wrap and freeze it for up to three months. To freeze dough, shape it first, freeze, then thaw and allow it to rise before baking.

What can I substitute for walnuts if someone has a nut allergy?

If you have a nut allergy or prefer not to use walnuts, you can omit nuts altogether or substitute with seeds like pumpkin or sunflower seeds. These alternatives add a pleasant crunch without compromising the bread’s flavor. You can also try pecans or almonds if there are no allergies.

Cranberry Walnut Bread Recipe With Easy No Knead Method

Ingredients

Scale

3 cups plus 2 tablespoons (390g) bread flour or all-purpose flour, plus extra as needed

2 teaspoons coarse sea salt

1/2 teaspoon instant yeast

3/4 cup (95g) chopped walnuts or pecans

3/4 cup (105g) dried cranberries (raisins or chopped dried apricots or dates can be alternatives)

1 tablespoon (21g) honey (maple syrup can be used as a vegan substitute)

1 1/2 cups (360ml) warm water at about 95°F (35°C)

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Instructions

1-First, in a large bowl, stir together the flour, salt, yeast, walnuts, and cranberries.

2-Next, mix the honey with the warm water, then pour it over the dry ingredients and combine everything by hand or with a spatula. The dough will be sticky, so resist the urge to add more flour and just shape it into a rough ball.

3-After that, cover the bowl tightly and let the dough rise at room temperature for 12 to 18 hours until it doubles in size and becomes bubbly. This step is crucial for that airy texture. Once risen, gently turn the dough onto a lightly floured surface, shape it into a ball with floured hands, and place it on parchment paper. Score the top with a sharp knife in an X shape, then let it rest covered for 30 minutes.

4-While the dough rests, preheat your oven to 475°F (246°C) and heat a 5-6 quart Dutch oven inside for 30 minutes. Carefully transfer the dough with the parchment into the hot pot, cover it, and bake for 25 minutes. Remove the lid and bake for another 8 to 10 minutes until the bread is golden brown and sounds hollow when tapped, with an internal temperature of 195°F (90°C) for perfect doneness.

5-Finally, take the bread out of the pot and cool it on a wire rack for at least 20 minutes before slicing.

Last Step:

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Notes

🥖 Use bread flour for a chewier texture; all-purpose flour works too.
🕰️ Allow 12 to 18 hours rise time to develop flavor and good fermentation.
♨️ Baking in a covered Dutch oven traps steam for a crispy crust; use steaming method if no Dutch oven.

Author: Brandi Oshea
Prep Time: 20 minutes
Rise time: 12-18 hours
Cook Time: 35 minutes
Category: Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice