Cranberry Raisin Walnut Cinnamon Bread

This cranberry raisin walnut cinnamon artisan bread combines a perfect balance of sweet, nutty, and warmly spiced flavors with a crusty, chewy texture that makes it a standout for breakfast or snacking. It’s a recipe that transforms simple pantry ingredients into a loaf full of character and comfort, ideal for anyone who loves a little twist on classic homemade bread.

I first baked this bread when I wanted a fresh twist on traditional cinnamon bread. The aroma as it baked filled my kitchen and made it impossible not to slice a warm piece right away. Now it’s a weekend staple in our home.

Ingredients

• Room-temperature water: This helps activate the yeast gently without shocking it
• Honey: Adds natural sweetness and helps with the browning of the crust
• Active dry yeast: The leavening agent that gives the bread its rise and airy texture
• Bread flour or all-purpose flour: Bread flour provides a chewier crumb but all-purpose works fine; choose fresh and sifted if you can
• Kosher salt: Enhances flavor and controls yeast activity, avoid iodized salt for cleaner taste
• Ground cinnamon: Brings warmth and a fragrant aroma, use fresh ground for best flavor
• Dried cranberries: Adds tart bursts that contrast nicely with the sweetness
• Raisins: Provide chewy pockets of concentrated sweetness, look for plump, dark raisins
• Chopped walnuts: Add crunch and earthy richness, lightly toast beforehand for extra depth if desired

Instructions

Sponge the yeast:

Stir the room-temperature water and honey together until combined. Sprinkle the active dry yeast evenly over the surface and let rest for about 5 to 10 minutes until it becomes foamy, signaling the yeast is activated.

Mix dry ingredients:

In a large bowl, whisk together the flour, kosher salt, and ground cinnamon. Make sure the cinnamon is evenly distributed to avoid clumps.

Combine wet and dry:

Pour the yeast mixture into the dry ingredients. Gently mix with a wooden spoon or your hand until just combined and the dough looks shaggy and somewhat sticky. Do not overmix.

First rise:

Cover the bowl loosely with plastic wrap or a clean towel. Let the dough ferment at room temperature for 8 to 10 hours or until it has doubled in size and looks bubbly. This slow rise builds a complex flavor and opens up the crumb.

Shape and refrigerate:

Turn the dough out onto a lightly floured surface. Shape it into a round loaf by folding edges underneath to create tension on the surface. Place the dough seam side down in a lightly floured bowl or banneton. Cover and refrigerate overnight to develop flavor and make it easier to score before baking.

Preheat the oven and Dutch oven:

Set your oven to 450 degrees Fahrenheit (232 Celsius) at least 30 minutes before baking. Place a Dutch oven with its lid inside the oven so it heats thoroughly.

Score and bake covered:

Carefully transfer the dough onto parchment paper. Using a sharp knife or razor blade, score the top of the loaf with one or two slashes about half an inch deep to allow expansion. Place the dough in the hot Dutch oven, cover it, and bake for 30 minutes. The cover traps steam for a crusty exterior.

Uncover and finish baking:

Remove the lid and continue baking the bread for an additional 15 to 20 minutes until the crust is deeply golden brown and crisp.

Cool completely:

Transfer the loaf to a wire rack and let it cool fully before slicing. This cooling step helps set the crumb and prevents gummy texture.

I love the way the walnuts add crunch to every bite while the cinnamon and dried fruit bring inviting warmth. This bread reminds me of cozy mornings at home with my family, sharing stories over fresh slices slathered with butter.

Storage Tips

Store this bread in a paper bag or bread box at room temperature for up to three days. For longer keeping, slice and freeze wrapped tightly in plastic wrap or a reusable bag. Toast frozen slices directly for best texture.

Ingredient Substitutions

You can swap walnuts for pecans or almonds if preferred. Enjoy dried cherries or blueberries in place of cranberries for a different fruit note. Adjust cinnamon to taste or try adding a pinch of ground nutmeg for extra warmth.

Serving Suggestions

This bread is delicious on its own toasted with butter. It also pairs beautifully with cream cheese, honey, or even sharp cheddar for a savory twist. Use it for sandwiches with roasted turkey or chicken when you want a little sweetness.

This bread is a wonderful way to enjoy a flavorful twist on classic artisan baking with simple pantry staples.

FAQs about Recipes

→ How long should the dough rise?

Let the dough rise covered for 8–10 hours to develop flavor and texture.

→ What flour is best for this loaf?

Use bread flour or all-purpose flour to achieve a good balance of structure and softness.

→ Can I substitute walnuts with other nuts?

Yes, pecans or almonds can be used for a different nutty flavor and texture.

→ Why bake in a Dutch oven?

Baking covered in a Dutch oven traps steam, creating a crisp crust and moist interior.

→ Can honey be replaced in the dough?

Maple syrup or agave works well as a natural sweetener alternative to honey.