Cranberry Raisin Walnut Cinnamon Artisan Bread has become such a cozy staple in my kitchen, I can hardly imagine mornings without it. I first came across this delightful combination during a chilly autumn when I wanted a bread that felt both comforting and a little special. The sweet spices mingling with chewy raisins, tart cranberries, and crunchy walnuts make it a true crowd-pleaser. It’s that kind of homemade fruit nut bread that feels both rustic and fancy, but without any fuss.
I keep this Cranberry Raisin Walnut Cinnamon Artisan Bread in my regular baking rotation because it’s satisfying and surprisingly simple to pull off. Even on busy days, I know this recipe will yield a loaf that fills the kitchen with a warm, inviting aroma and offers that perfect balance of sweet and nutty. It’s one of those recipes I trust to bring smiles at the breakfast table or during afternoon tea. Plus, it pairs so well with a smear of butter or cream cheese. Over the years, this cinnamon raisin loaf has been generous company during quiet weekends and lively gatherings alike.
If you’re someone who loves a rustic bread baking experience with a little fruit and nut twist, I’m excited to share this Cranberry Raisin Walnut Cinnamon Artisan Bread recipe with you. It’s approachable, reliable, and, best of all, it tastes like comfort in every bite. So, let’s get your kitchen smelling amazing and your baking skills shining. Trust me—this Cranberry Raisin Walnut Cinnamon Artisan Bread will become a family favorite in no time. And if you enjoy this, you might love the cinnamon swirl banana bread from my other recipes or these cranberry orange scones for a delightful twist.
What You’ll Need for This Cranberry Raisin Walnut Cinnamon Artisan Bread:
Here’s the lineup of ingredients to bring this Cranberry Raisin Walnut Cinnamon Artisan Bread to life. I like to keep things straightforward because good cooking should be accessible to all home cooks.
- 3 ¼ cups (400g) all-purpose flour – You can find this at most grocery stores. For a whole-grain twist, try swapping half for whole wheat flour.
- 1 ½ teaspoons active dry yeast – This helps the dough rise beautifully. Instant yeast is a fine substitute here.
- 1 ¼ teaspoons salt – Salt balances the sweetness and brings out the flavors in this artisan bread recipe.
- 1 teaspoon ground cinnamon – This gives the bread its warm, inviting aroma. You can adjust to taste if you prefer it spicier.
- 1 cup warm water (about 110°F or 43°C) – Perfect temp activates the yeast without killing it.
- ½ cup fresh cranberries (or dried, unsweetened cranberries) – Fresh adds tartness, dried adds chewiness. Both are great for this cranberry walnut bread.
- ½ cup raisins – Raisins give a natural sweetness that’s perfect in this cinnamon raisin loaf.
- ¾ cup chopped walnuts – The crunch is key here. Toast them lightly for extra flavor.
- 2 tablespoons honey or maple syrup – This adds a subtle sweetness that rounds out the flavor.
- 1 tablespoon olive oil or melted butter – Adds moisture and keeps the crust tender.
If you don’t have fresh cranberries on hand, dried ones work perfectly in this Cranberry Raisin Walnut Cinnamon Artisan Bread too. It’s an easy swap that doesn’t change the character of the bread much. For a budget-friendly note, raisins and walnuts can often be bought in bulk or on sale, which makes this homemade fruit nut bread both economical and wholesome.
When prepping, I like to toast the walnuts briefly in a dry pan—it brings out their nuttiness and adds a lovely depth to the Cranberry Raisin Walnut Cinnamon Artisan Bread. Also, measure flour carefully and store it in an airtight container to keep it fresh for weeks.
How to Make This Cranberry Raisin Walnut Cinnamon Artisan Bread:
Let’s walk through this step by step. From start to finish, making your own Cranberry Raisin Walnut Cinnamon Artisan Bread takes about 3 hours, including rising time. Don’t let that scare you—most of that is hands-off waiting.
- Activate your yeast. In a bowl, combine warm water and honey or maple syrup. Sprinkle in the yeast and give it a gentle stir. Let it sit for about 5-10 minutes until frothy. This is the first sign your Cranberry Raisin Walnut Cinnamon Artisan Bread will rise beautifully.
- Mix dry ingredients. In a large bowl, whisk together flour, salt, and ground cinnamon. This blends all the flavors evenly.
- Combine wet and dry. Pour your activated yeast mixture and olive oil into the flour mix. Stir with a wooden spoon or dough scraper until it forms a rough dough. Don’t worry if it looks sticky; this is how you want it.
- Add fruit and nuts. Gently fold in the cranberries, raisins, and toasted walnuts. This is where your bread starts to feel special, full of texture and taste.
- First rise. Cover the bowl with a clean towel or plastic wrap. Let it rise in a warm spot for about 1 to 1.5 hours, until it doubles in size. This is the step where patience pays off with your Cranberry Raisin Walnut Cinnamon Artisan Bread. Your kitchen will start to smell so inviting.
- Shape the dough. Lightly flour a surface and transfer your dough. Gently shape it into a round loaf. You don’t have to be perfect here. Rustic bread baking is all about natural shapes and textures.
- Second rise. Place the shaped loaf on parchment paper and cover it again. Let it rise for another 30-45 minutes.
- Preheat the oven and bake. About 30 minutes before baking, preheat your oven to 450°F (230°C) with a Dutch oven inside if possible (this locks in moisture and gives a nice crust). If you don’t have a Dutch oven, a regular baking sheet works fine. Score the top of your loaf with a sharp knife to help it expand.
- Bake your bread. Carefully transfer the dough (on the parchment) into the hot Dutch oven or onto the baking sheet. Bake for 20 minutes with the lid closed (if using Dutch oven) or just start baking if not. Then remove the lid, lower the heat to 425°F (220°C), and bake for another 15-20 minutes until golden and crusty.
- Cool down. Remove your Cranberry Raisin Walnut Cinnamon Artisan Bread from the oven and let it cool completely on a wire rack before slicing. This final step lets the crumb set nicely.
If your bread looks less than perfect or cracks unevenly, don’t sweat it. Rustic bread baking has charm in its imperfections.
While it bakes, you can tidy your kitchen or breathe in the lovely cinnamon and fruit scents filling the air—a simple pleasure.
If you want a no-knead version, Bowl of Delicious has a great no-knead cinnamon raisin bread option that you might find helpful.
Serving Your Cranberry Raisin Walnut Cinnamon Artisan Bread:
This Cranberry Raisin Walnut Cinnamon Artisan Bread truly shines when served fresh, slathered with creamy butter or your favorite nut butter for breakfast or a sweet afternoon snack.
I love pairing this cinnamon raisin loaf with a sharp cheese like cheddar or tangy goat cheese. The contrast between sweet and savory makes every bite interesting.
It’s a wonderful bread to bring to brunches, holiday gatherings, or even as a thoughtful gift tied with a ribbon. Its rustic look and wonderful aroma never fail to impress.
For a simple presentation, slice it thick and arrange on a wooden board with small bowls of cream cheese and honey nearby. My family often asks for the toasted leftover slices, which I pop into the toaster and enjoy warm with a drizzle of honey—such an easy leftover idea.
Seasonally, I’ve experimented with adding orange zest for a festive cranberry walnut bread during winter holidays. It’s a subtle twist but adds a bit of brightness.
This homemade fruit nut bread has been a conversation starter at our dinner table many times, warmly received by friends who appreciate its balanced flavors.
For more ideas like these, you might enjoy checking out my cranberry orange scones recipe for another cozy baked treat.
Common Questions About This Cranberry Raisin Walnut Cinnamon Artisan Bread:
Let’s tackle some common questions friends have asked me about making this Cranberry Raisin Walnut Cinnamon Artisan Bread.
- Can I make parts of this bread ahead of time?
Absolutely! You can mix the dough, shape it, and refrigerate it overnight before baking the next day. Just allow it to come back to room temperature and rise before baking. - What’s a good substitute for walnuts?
Pecans or almonds make great substitutes in this cranberry walnut bread. They provide a similar crunch and nutty flavor. - Can I use dried cranberries instead of fresh?
Yes, and that’s a popular choice! Dried cranberries bring sweetness and chewiness, perfect for this cinnamon raisin loaf. - How can I make this recipe for fewer people?
This recipe makes one large loaf, which keeps well. You can halve the recipe, and bake smaller loaves or rolls to suit your needs. - What if my dough feels too sticky?
Sticky dough is normal for artisan breads. Just lightly flour your hands and work surface. Avoid adding too much flour or you risk a dense bread. - Why is my bread dense instead of light?
It might need a bit more rising time or your yeast may have been less active. Fresh yeast is key to fluffy results. - Can I add orange zest or other spices?
Definitely! A teaspoon of orange zest pairs beautifully with the cranberries and cinnamon. You can also try a pinch of nutmeg or cloves for warmth. - How do I store this bread?
Store it wrapped in a clean kitchen towel or paper bag at room temperature for up to 3 days. For longer storage, freeze slices and toast when needed.
If you want more inspiration, Sally’s Baking Addiction offers a crusty cranberry nut no-knead bread that’s fantastic for a hands-off approach. You can also find ideas for multigrain and cranberry walnut artisan bread recipes in some great home cook groups like this one on Facebook.
Final Thoughts on This Cranberry Raisin Walnut Cinnamon Artisan Bread:
This Cranberry Raisin Walnut Cinnamon Artisan Bread holds a special place in my recipe collection because it’s reliable, approachable, and always satisfying. It’s one of those family favorites that feels like a gentle hug straight from the oven.
My Top Tips for This Cranberry Raisin Walnut Cinnamon Artisan Bread:
– Always check your yeast is fresh for the best rise.
– Toast walnuts lightly to bring out their flavor.
– Allow your bread to cool fully before slicing for the best texture.
For delicious variations, I love adding orange zest, swapping walnuts for pecans, or trying this cranberry walnut bread with a swirl of cream cheese before baking. The no-knead version gets requested the most because it’s so easy and hands-off.
I encourage you to make this recipe your own. Experiment with the mix-ins or spices to fit your taste. What matters most is that the process feels joyful and the results are something you love sharing with friends and family.
I hope you find as much satisfaction in baking and eating this Cranberry Raisin Walnut Cinnamon Artisan Bread as I have through all the seasons. You’re more than capable of creating this rustic bread baking masterpiece, and I can’t wait for you to experience that warm, delicious moment.
If you’re curious about other cozy breads, check out my cinnamon roll pancakes for a sweet morning treat or revisit the cinnamon swirl banana bread for a comforting classic.
Cranberry Raisin Walnut Cinnamon Artisan Bread
This Cranberry Raisin Walnut Cinnamon Artisan Bread is a flavorful, rustic loaf combining sweet dried fruits and crunchy walnuts with warm cinnamon spices, perfect for breakfast or snacking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 12 hours
- Yield: 8 servings
- Category: Bread
- Method: Baked
- Cuisine: American
Ingredients
- 3 1/2 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 2 teaspoons active dry yeast
- 1 1/4 teaspoons salt
- 1 1/2 cups warm water (110°F/45°C)
- 1/2 cup dried cranberries
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- 2 tablespoons honey
- 2 tablespoons olive oil
Instructions
- In a large bowl, combine flour, cinnamon, yeast, and salt.
- Add warm water, honey, and olive oil, stirring until a sticky dough forms.
- Fold in dried cranberries, raisins, and chopped walnuts until evenly distributed.
- Cover the bowl with plastic wrap and let the dough rise at room temperature for 8-12 hours until doubled in size.
- Preheat oven to 450°F (230°C) and place a Dutch oven inside to heat.
- Turn the dough out onto a floured surface and shape into a round loaf.
- Carefully remove the hot Dutch oven and place the dough inside; cover with lid.
- Bake covered for 30 minutes, then remove lid and bake an additional 15 minutes until golden brown.
- Let the bread cool on a wire rack before slicing.
Notes
For an extra crunch, toast the walnuts before adding them to the dough. This bread pairs wonderfully with cream cheese or honey butter.