I enjoy baking cranberry raisin walnut cinnamon artisan bread when I want a loaf that feels both rustic and flavorful. The combination of tart cranberries, sweet raisins, crunchy walnuts, and warm cinnamon creates a bread that smells incredible while baking. I like how the crust becomes beautifully crisp while the inside stays soft and filled with bursts of fruit and nuts.
Why You’ll Love This Recipe
I love this recipe because it blends sweet and nutty flavors into a hearty homemade loaf. I appreciate how the dried fruit adds natural sweetness while the walnuts provide a satisfying crunch. The cinnamon brings a warm aroma that fills the kitchen during baking. I also enjoy that the artisan-style loaf feels rustic and special, making it perfect for breakfast, snacks, or serving with coffee.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon instant yeast
1 teaspoon ground cinnamon
1 1/4 cups warm water
1/2 cup dried cranberries
1/2 cup raisins
1/2 cup chopped walnuts
1 tablespoon honey
Directions
I begin by combining the flour, salt, yeast, and ground cinnamon in a large mixing bowl.
Next, I add the warm water and honey, stirring until a rough dough begins to form.
I fold in the dried cranberries, raisins, and chopped walnuts, mixing until the ingredients are evenly distributed.
I cover the bowl with a clean towel and allow the dough to rise at room temperature for about 2 hours until it becomes puffy and expanded.
Once the dough has risen, I lightly flour a surface and gently shape the dough into a round loaf.
I place the shaped dough onto parchment paper and let it rest for about 30 minutes while the oven preheats to 450°F (230°C).
I bake the bread for about 30 to 35 minutes until the crust becomes golden brown and the loaf sounds hollow when tapped.
After baking, I allow the bread to cool completely on a rack before slicing.
Servings and timing
This recipe makes about 1 artisan loaf, serving approximately 8 slices.
Prep time: about 15 minutes
Rise time: about 2 hours 30 minutes
Cook time: about 35 minutes
Total time: about 3 hours 20 minutes
Variations
I sometimes replace walnuts with pecans for a slightly sweeter nut flavor. I also enjoy adding orange zest to brighten the fruity flavor of the cranberries. Occasionally, I sprinkle a little coarse sugar on top of the loaf before baking to create a lightly sweet crust.
storage/reheating
I store the bread in a sealed container or wrapped in parchment at room temperature for up to 3 days. For longer storage, I slice the loaf and freeze it for up to 2 months. When reheating, I toast the slices or warm them briefly in the oven.
FAQs
Can I use fresh cranberries instead of dried?
I prefer dried cranberries because they provide sweetness and texture, while fresh cranberries can add too much moisture and tartness.
Do I need a Dutch oven to bake artisan bread?
I sometimes use a Dutch oven for a crispier crust, but the bread can also bake well on a regular baking sheet.
Can I make this bread without nuts?
I simply omit the walnuts if I want a nut-free loaf. The bread still tastes great with just the fruit and cinnamon.
How do I know when the bread is fully baked?
I check that the crust is deep golden and the loaf sounds hollow when tapped on the bottom.
What is the best way to serve this bread?
I like serving it toasted with butter, cream cheese, or a drizzle of honey.
Conclusion
I enjoy baking cranberry raisin walnut cinnamon artisan bread because it combines warm spices, sweet fruit, and crunchy nuts into a rustic homemade loaf. The crisp crust and soft interior create a satisfying texture that pairs well with many spreads. It is a recipe I like making when I want a comforting bread that feels both special and homemade.
Print
Cranberry Raisin Walnut Cinnamon Artisan Bread
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 3 hours 20 minutes
- Yield: 8 slices
- Category: Bread
- Method: Baking
- Cuisine: Artisan
- Diet: Vegetarian
Description
A rustic artisan bread filled with tart cranberries, sweet raisins, crunchy walnuts, and warm cinnamon, baked with a crisp crust and soft flavorful interior.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon instant yeast
- 1 teaspoon ground cinnamon
- 1 1/4 cups warm water
- 1/2 cup dried cranberries
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- 1 tablespoon honey
Instructions
- In a large bowl, combine flour, salt, yeast, and ground cinnamon.
- Add warm water and honey and stir until a rough dough forms.
- Fold in dried cranberries, raisins, and chopped walnuts until evenly distributed.
- Cover the bowl with a clean towel and let the dough rise at room temperature for about 2 hours until puffy.
- Lightly flour a work surface and gently shape the dough into a round loaf.
- Place the dough on parchment paper and let it rest for 30 minutes while the oven preheats to 450°F (230°C).
- Bake the bread for 30–35 minutes until the crust is golden brown and the loaf sounds hollow when tapped.
- Transfer the bread to a cooling rack and allow it to cool completely before slicing.
Notes
- Pecans can replace walnuts for a sweeter nut flavor.
- Orange zest can be added to brighten the fruity flavor.
- Sprinkling coarse sugar on top before baking creates a lightly sweet crust.
- A Dutch oven can be used for a crispier artisan-style crust.
- Store bread wrapped or in a sealed container at room temperature for up to 3 days.
- Sliced bread can be frozen for up to 2 months.
- Toast slices or warm them briefly in the oven before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 9g
- Sodium: 190mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
