Name: Cranberry Raisin Walnut Cinnamon Artisan Bread
Prep time: 15 min
Cook time: PT-491013H11M49S
Total time: PT-491013H11M49S
Cuisine: Rustic / Artisan
Ingredients: 3 cups all-purpose or bread flour; 1 1/2 tsp salt; 1/2 tsp ground cinnamon; 1/2 tsp active dry yeast; 1 1/2 cups warm water; 1 tbsp honey or brown sugar (optional); 1/3 cup dried cranberries; 1/3 cup raisins; 1/2 cup chopped walnuts; Optional: extra cinnamon sugar for crust

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Cranberry raisin walnut cinnamon artisan bread is a rustic, crusty loaf packed with dried fruit, crunchy nuts, and warm spice. It’s slightly sweet, full of texture, and has that beautiful chewy interior that I love in good homemade bread. Whether I slice it warm with butter or use it for a special breakfast toast, this loaf always feels a little extra cozy and special.

Why You’ll Love This Recipe

I love this recipe because it delivers that artisan bakery feel right from my own oven. The combination of cranberries, raisins, and walnuts gives it sweetness and crunch in every bite, while the cinnamon adds a warm, comforting depth. It’s a no-knead recipe that’s surprisingly easy to make, and it fills the kitchen with the most amazing aroma as it bakes. Cranberry Raisin Walnut Cinnamon Artisan Bread

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose or bread flour
Warm water
Active dry yeast
Salt
Ground cinnamon
Dried cranberries
Raisins
Chopped walnuts
Optional: honey or brown sugar for a slightly sweeter dough
Optional: extra cinnamon sugar for dusting the crust

directions

In a large bowl, I mix the flour, salt, cinnamon, and yeast together.
I stir in warm water (and a bit of honey if using) until the dough comes together. It will be shaggy and sticky—perfect for a no-knead loaf.
I fold in the cranberries, raisins, and chopped walnuts, mixing just enough to distribute everything evenly.
I cover the bowl with plastic wrap and let the dough rest at room temperature for 12–18 hours.
Once it’s doubled and bubbly, I turn it out onto a floured surface, shape it into a round, and let it rest again for 30–45 minutes.
Meanwhile, I preheat the oven to 450°F (232°C) with a Dutch oven or heavy pot inside.
I place the dough into the hot pot (on parchment paper, if I prefer), cover, and bake for 30 minutes.
I remove the lid and bake another 10–15 minutes until golden brown and crisp.
I let the bread cool before slicing to allow the crumb to set.

Servings and timing

This recipe makes 1 round loaf (about 8–10 slices).
Prep time: 15 minutes
Rest/rise time: 12–18 hours
Bake time: 40–45 minutes
Total time: about 13–19 hours (mostly inactive)

Variations

Sometimes I add orange zest to the dough for a citrusy boost or substitute pecans for the walnuts. I’ve also used chopped dried apricots or figs in place of the cranberries or raisins. For a slightly sweeter crust, I sprinkle cinnamon sugar on top before baking. And if I want a whole wheat version, I swap in up to half the flour with whole wheat flour.

storage/reheating

I store the cooled bread in a paper bag or wrapped in a clean towel at room temperature for up to 3 days. For longer storage, I slice and freeze it in a zip-top bag. To reheat, I toast slices or warm them in a 350°F oven for 5–7 minutes. It’s best enjoyed fresh or lightly toasted with butter, cream cheese, or even nut butter. Cranberry Raisin Walnut Cinnamon Artisan Bread

FAQs

Can I skip the overnight rise?

I wouldn’t recommend it. The long fermentation gives the bread its deep flavor and artisan texture.

Can I use instant yeast?

Yes, I’ve used it in the same quantity as active dry yeast with no issues—it still rises beautifully overnight.

Is kneading required?

Nope. This is a no-knead recipe. The long rise does the work of developing gluten and structure.

Can I use fresh cranberries?

Fresh cranberries can be a bit too tart and juicy for this dough. I stick to dried ones for better balance and texture.

Do I need a Dutch oven?

It helps create a crisp crust by trapping steam, but if I don’t have one, I use a heavy baking dish with a lid or place a tray of water in the oven while baking.

Conclusion

Cranberry raisin walnut cinnamon artisan bread is everything I love about homemade baking—hearty, flavorful, and full of texture. It’s the kind of loaf I enjoy toasted for breakfast, served with cheese, or just warm from the oven with a smear of butter. With just a little planning and a few simple ingredients, this bread becomes something truly special and comforting every time I bake it.