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Cranberry Walnut Bread Recipe

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3.9 from 86 reviews

This delightful Cranberry Walnut Bread features a soft, yeast-risen dough filled with a sweet and tangy cranberry mixture, studded with crunchy walnuts, and topped with a crumbly buttery topping. Perfect for breakfast or as a snack, this bread combines the tartness of cranberries with the warmth of freshly baked bread for a comforting treat.

Ingredients

Bread Dough

  • 1/3 cup butter
  • 1/2 cup milk
  • 1/2 cup water
  • 1/3 cup granulated sugar
  • 2 1/4 teaspoons active dry yeast
  • 3 to 3-1/2 cups all-purpose flour
  • 1/2 teaspoon salt

Cranberry Filling

  • 1 1/2 cups fresh or frozen cranberries
  • 1/3 cup packed brown sugar (use 1/2 cup for sweeter filling)
  • 1/4 cup water
  • 1 Tablespoon butter
  • 1/2 Tablespoon lemon juice
  • 1/2 cup walnuts, coarsely chopped
  • optional - 1/3 cup dry cranberries

Topping

  • 2 Tablespoons all-purpose flour
  • 1 1/2 Tablespoons granulated sugar
  • 1 Tablespoon cold butter
  • 1 Tablespoon melted butter (for brushing)

Instructions

  1. Prepare the Bread Dough: In a small saucepan, melt the butter, then add milk and water. Immediately turn off the heat and ensure the mixture temperature is between 100-110°F (not exceeding 115°F). Pour into a large bowl.
  2. Activate Yeast: Add yeast and granulated sugar to the warm liquid, and let it sit for about 5 minutes until frothy.
  3. Mix Dough: Add flour (3 to 3 1/2 cups) and salt to the liquid ingredients. Using a dough hook or mixing by hand, combine until a smooth dough forms that pulls away from the bowl sides. Add flour tablespoon by tablespoon if too sticky.
  4. First Rise: Cover the dough with plastic wrap or a towel. Let it rise in a warm place until doubled in size, approximately 1 hour.
  5. Make Cranberry Filling: In a small saucepan, combine cranberries, brown sugar, and water. Bring to boil, then reduce heat to simmer covered for 10-15 minutes until berries pop.
  6. Add Remaining Filling Ingredients: Stir in butter, lemon juice, and chopped walnuts. Set aside while dough rises.
  7. Prepare Pan & Oven: Grease a 9x5 inch bread pan with butter or oil. Preheat oven to 350°F.
  8. Make Topping: Mix flour, granulated sugar, and cold butter in a small bowl with a fork until crumbly. Set aside.
  9. Shape the Bread: Roll dough on a lightly floured surface into a 20x10 inch rectangle.
  10. Assemble Filling: Spread cranberry filling evenly over the dough, leaving a 1-inch border. Optionally sprinkle dry cranberries over filling.
  11. Roll Dough: Roll the dough tightly starting from the long edge into a log.
  12. Place in Pan: Arrange the rolled dough in a zigzag shape inside the prepared bread pan.
  13. Apply Butter & Topping: Melt remaining butter and brush it over the dough surface. Sprinkle the crumbly topping evenly over the top.
  14. Second Rise: Let the assembled bread rise in a warm place until doubled, about 40 minutes.
  15. Bake: Bake the bread at 350°F for 40-45 minutes until golden and cooked through.
  16. Cool: Remove bread from pan onto a cooling rack after 5 minutes. Allow to cool completely before slicing.
  17. Storage: Best served the same day. Store covered at room temperature for up to 2 days, refrigerate up to 1 week, or freeze up to 3 months.

Notes

  • Use fresh or frozen cranberries according to availability.
  • Adjust sweetness of filling by varying brown sugar amount from 1/3 to 1/2 cup.
  • Ensure liquid temperature before adding yeast is between 100-110°F for optimal yeast activation.
  • Optional dry cranberries add texture and extra cranberry flavor.
  • If dough is sticky, add flour gradually to avoid dryness.
  • Let bread cool completely before slicing to maintain structure.

Find it online: https://recipethrive.com/cranberry-walnut-bread-recipe/