Cranberry Walnut Yeast Bread
Dried cranberries and walnuts or pecans make this cranberry yeast bread the perfect bread for turkey, chicken, or ham sandwiches. Serve it on a charcuterie board or with a wheel of baked brie.
This cranberry walnut yeast bread is lightly sweet, hearty, and great for sandwiches or toasting. The dried cranberries add a bright, tart flavor that pairs beautifully with the soft crumb and nutty crunch of pecans or walnuts.
It’s especially nice for turkey, chicken, or ham sandwiches, and it makes wonderful breakfast toast with a bit of butter. The sponge method helps develop flavor and creates a loaf with great texture and rise.
It starts with a simple sponge to get the yeast working. The bread is brimming with flavor and texture from the dried cranberries, pecans or walnuts, and optional grated orange zest. The sponge should ferment for at least 2 hours, so plan to start this bread early in the morning or let it ferment for a few hours, then refrigerate overnight.
What You’ll Like About This Dish
Great flavor. Cranberries and nuts add sweetness, texture, and a bit of crunch.
Soft but sturdy. The sponge helps create a loaf that slices cleanly for sandwiches.
Holiday-friendly. Perfect for leftover turkey or ham, or for gifting.
Freezer-ready. The loaves freeze well if you want to bake ahead.
Ingredient Notes
- Bread flour: Provides structure and chew; weighing the flour gives the most accurate results.
- Instant yeast: Used in both the sponge and dough for reliable rising.
- Sugar: Adds a touch of sweetness and helps activate the yeast.
- Salt: Essential for flavor and proper dough development.
- Dried cranberries: Add sweetness and color; use sweetened or unsweetened.
- Nuts: Pecans or walnuts both work well; chop coarsely.
- Orange zest: Optional, but adds a bright citrus note that complements the cranberries.
Steps to Make Cranberry Walnut Yeast Bread
- Mix the sponge and let it rise until bubbly.
- Add water, yeast, sugar, and part of the flour to the sponge and mix until smooth.
- Add salt, cranberries, nuts, and optional orange zest.
- Switch to the dough hook, add remaining flour, and knead until elastic.
- Place in an oiled bowl, cover, and let rise until doubled.
- Divide the dough in half and shape into two round loaves.
- Place on prepared pans, cover, and let rise again.
- Preheat the oven with a pan of hot water for steam.
- Score the loaves carefully before baking.
- Bake until deep golden brown and hollow-sounding when tapped.
- Cool completely on racks.
Tips
- Weighing the flour gives more consistent results when working with high-hydration doughs.
- Handle the dough gently when shaping to keep the air pockets intact.
- Steam in the oven helps develop a good crust—don’t skip the water pan.
- Cool the loaves completely before slicing for the best texture.
Recipe Variations
- Orange-cranberry loaf. Increase the orange zest or add a tablespoon of orange juice concentrate.
- Mixed fruit. Add chopped dried apricots or golden raisins along with the cranberries.
- All-walnut or all-pecan. Use whichever nut you prefer or have on hand.
- Seeded version. Mix in a tablespoon of sunflower or pumpkin seeds for extra crunch.
Serving Suggestions
- Serve with turkey, chicken, ham, or holiday leftovers.
- Fill sandwiches with turkey or chicken salad.
- Toast slices for breakfast with butter or cream cheese.
- Pair with soups, stews, or hearty salads.
How to Store
Room temperature: Store cooled loaves in airtight bags for up to 3 days.
Freeze: Wrap whole loaves or slices tightly and freeze for up to 3 months. Thaw at room temperature.
Refresh: Lightly toast slices or warm in a low oven to bring back texture after storage.
You Might Also Like
This easy focaccia is another delicious bread, or try this no-knead Dutch oven bread or homemade ciabatta bread.
Cranberry Walnut Yeast Bread
Ingredients
Sponge
- 1 cup 8 ounces water, lukewarm (about 90°)
- 1/2 teaspoon instant yeast
- 7 ounces bread flour, 1 1/2 cups
Dough
- 1 cup 8 ounces water, lukewarm (about 90°)
- 1/2 teaspoon instant yeast
- 2 tablespoons granulated sugar
- 18 ounces bread flour, 4 cups
- 1 1/4 teaspoons salt
- 1 1/2 cups dried cranberries
- 3/4 cup chopped pecans, 3 1/2 ounces
- 1 tablespoon finely grated orange zest, optional
Instructions
- In the bowl of a stand mixer with the paddle attachment, combine 1 cup of lukewarm water, 1/2 teaspoon of instant yeast, and 1 1/2 cups of bread flour. Mix until smooth. Cover the bowl tightly with plastic wrap and let stand at room temperature for 2 to 4 hours. It should be active and bubbly. At the 4 hour point, if not making the bread right away, refrigerate the sponge. Let the sponge come back to room temperature before continuing.
- With the paddle attachment of the stand mixer, add to the sponge 1 cup of lukewarm water, 1/2 teaspoon of instant yeast, 2 tablespoons of sugar, and 2 cups of bread flour. Beat until smooth. Stir in the salt, cranberries, orange zest (if using), and chopped pecans. Change to the dough hook. Add the remaining flour and knead with the machine for about 10 to 12 minutes, until the dough is elastic.
- Oil a large bowl with vegetable oil.
- With floured hands, gather the dough up into a ball and place it in the oiled bowl. Turn to coat the dough ball with oil. Cover the bowl tightly with plastic wrap and let it rise for about 90 minutes in a warm, draft-free place. It should double in bulk.
- Meanwhile, line 2 baking sheets with parchment paper and sprinkle with cornmeal.
- Gently remove the dough to a lightly floured surface and cut in half. Each portion will weigh roughly 1 1/2 pounds. Working gently to avoid deflating the dough, shape each ball into a tightly formed round loaf. Place on the prepared pans, seam-side down. Cover with clean, light towels and let them rise in a warm draft-free place for about 1 to 1 1/2 hours.
- Place a baking dish on the oven floor; add about 1/2 inch of hot water to the baking dish. Heat the oven to 400 F.
- With a very sharp knife or lame, carefully cut shallow slits across the loaves. Don’t press too hard or you will lose a bit of the rise.
- Bake for about 30 minutes, until deep golden brown and the loaf sounds hollow when rapped.
- Cool thoroughly on racks before storing. Store in food storage bags or wrap and freeze.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
