If you have a soft spot for warm, fragrant bread that perfectly balances a touch of sweetness with a nutty crunch, then this Cranberry Raisin Walnut Cinnamon Artisan Bread Recipe is about to become your new favorite. Imagine biting into a crusty, golden loaf loaded with chewy dried cranberries, plump raisins, and toasted walnuts, all infused with the cozy aroma of cinnamon. It’s rustic yet refined, simple yet spectacular, and absolutely wonderful for breakfast, snack time, or even alongside a hearty soup. Let me walk you through how to make this delicious artisan bread from scratch, so you can fill your home with the most inviting scent and experience the joy of homemade baked goodness.
Ingredients You’ll Need
The ingredients for this Cranberry Raisin Walnut Cinnamon Artisan Bread Recipe are straightforward, approachable, and every single one plays an essential role in building the bread’s incredible flavor and texture. From the gentle sweetness of honey to the warm spice of cinnamon, and the chewy, tangy fruit paired with crunchy walnuts—each component brings something special to this loaf.
- 1½ cups room-temperature water: Just the right temperature to activate the yeast without killing it.
- 2–3 tablespoons honey: Adds natural sweetness and helps keep the bread moist.
- 1 teaspoon active dry yeast: The magic ingredient that makes your bread rise beautifully.
- 3 cups bread flour or all-purpose flour: Provides the structure and chewiness that define artisan bread.
- 1 teaspoon kosher salt: Enhances flavor and strengthens the dough’s gluten network.
- 1 teaspoon ground cinnamon: Infuses the dough with a warm, inviting aroma and subtle spice.
- ¾ cup dried cranberries: For bursts of tart sweetness that contrast perfectly with the walnuts.
- ½–¾ cup raisins: Adds natural sugary chewiness and depth of flavor.
- ½ cup chopped walnuts: Introduces a satisfying crunch and earthy richness.
How to Make Cranberry Raisin Walnut Cinnamon Artisan Bread Recipe
Step 1: Activate Your Yeast
Start by stirring the room-temperature water with honey in a bowl, then sprinkle the active dry yeast over the top. Let this mixture sit for about 5 to 10 minutes until it becomes foamy. This step is crucial because a foamy surface indicates your yeast is alive and ready to work its magic in the dough.
Step 2: Combine Dry Ingredients
In a separate large mixing bowl, whisk together the flour, kosher salt, and ground cinnamon. Mixing the dry ingredients first ensures the cinnamon and salt are evenly distributed, so you get consistent flavor in every bite.
Step 3: Mix Wet and Dry Ingredients
Pour the foamy yeast mixture into the bowl with your dry ingredients. Stir everything together with a spoon or spatula just until it comes together into a shaggy, sticky dough. Don’t worry about kneading at this stage—you want that rough texture because it develops gluten slowly during rising.
Step 4: Let the Dough Rise
Cover the bowl loosely with plastic wrap or a clean towel and leave it to rise at room temperature for 8 to 10 hours. This slow fermentation not only helps the dough to rise well but also deepens the flavor, giving you that rich, complex artisan taste.
Step 5: Shape the Dough and Refrigerate
Once your dough has risen and looks bubbly, gently fold in the dried cranberries, raisins, and chopped walnuts. Then shape the dough into a round loaf. Place it in a bowl or on a parchment-lined tray, cover with plastic wrap, and refrigerate overnight. This cold proof improves the texture and flavor even more.
Step 6: Preheat Your Dutch Oven
The next day, preheat your oven to 450°F (232°C) with a Dutch oven inside. Heating the Dutch oven beforehand helps create steam that gives the bread a beautifully crisp crust.
Step 7: Score and Bake Covered
Carefully transfer your dough onto parchment paper, score the top with a sharp knife to allow it to expand while baking, and place it into the hot Dutch oven. Cover and bake it for 30 minutes so the bread can steam and rise perfectly inside the pot.
Step 8: Bake Uncovered Until Golden
Remove the lid and bake for an additional 15 to 20 minutes, or until the crust turns a gorgeous deep golden brown and makes a hollow sound when tapped. This step crisps up the crust beautifully, adding the perfect contrast to the soft interior.
Step 9: Cool Before Slicing
Let your loaf cool on a wire rack for at least 30 minutes before slicing. Waiting allows the crumb to set fully and makes slicing much easier, preserving the bread’s tender texture and preventing it from becoming gummy.
How to Serve Cranberry Raisin Walnut Cinnamon Artisan Bread Recipe
Garnishes
For a delightful touch, spread softened butter or a generous smear of cream cheese on a warm slice of this bread. You could also drizzle a little honey or a cinnamon-infused butter for extra sparkle that complements the flavors already present in the bread beautifully.
Side Dishes
This artisan bread pairs wonderfully with mild cheeses such as brie or ricotta, a bowl of warm soup (think butternut squash or tomato basil), or even a fresh fruit salad. Its sweet and nutty profile balances savory and fresh side dishes perfectly, turning any meal into a special occasion.
Creative Ways to Present
Slice the bread thickly and toast it for a crunchy breakfast base topped with almond butter and banana slices. Or use it to make an unforgettable grilled cheese sandwich by pairing it with sharp cheddar and a little fig jam. For gatherings, cut the bread into cubes and serve alongside a cheese board to let everyone snack leisurely on the complex flavors.
Make Ahead and Storage
Storing Leftovers
Wrap leftover bread tightly in plastic wrap or place it in an airtight container at room temperature. It will stay fresh for about two to three days, preserving its lovely crust and soft crumb without drying out.
Freezing
To keep your Cranberry Raisin Walnut Cinnamon Artisan Bread Recipe for longer, slice the loaf and freeze the slices individually wrapped in parchment and foil or in a freezer-safe bag. This way, you can toast or thaw only what you need without wasting any.
Reheating
Reheat bread slices in a toaster or oven at low temperature to bring back the crunchy crust and warm, soft interior. Avoid microwaving, which tends to make bread chewy and dense.
FAQs
Can I substitute dried fruit in this bread?
Absolutely! While cranberries and raisins are classic in this recipe, you could try dried cherries, apricots, or even chopped dates for a unique twist that still complements the cinnamon and walnuts wonderfully.
Do I have to use a Dutch oven for baking?
Using a Dutch oven creates a steamy environment that gives the bread its crusty exterior, but if you don’t have one, you can bake the bread on a preheated baking stone and mist the oven with water to simulate steam. Just keep an eye on its texture as baking times may vary.
Can I make this bread gluten-free?
This recipe relies on gluten development for the artisan texture, so making it gluten-free will require specialized flour blends and additional binders. While challenging, it’s possible with the right ingredients, but the texture will differ from the traditional loaf.
How long does the dough need to rise?
The dough should rise for 8 to 10 hours at room temperature for best flavor development. If your kitchen is cooler, it might take a bit longer. The overnight refrigeration step also helps with flavor and texture, so it’s best not to skip it.
Can I add nuts other than walnuts?
Yes, feel free to use pecans, almonds, or even hazelnuts if you prefer. Just chop them roughly and fold them in after the first rise, just like the walnuts in the recipe. They add a nice crunch and flavor variation.
Final Thoughts
There is something truly special about pulling a loaf of homemade bread out of the oven that fills your kitchen with all the scents of cinnamon, fruit, and nuts. This Cranberry Raisin Walnut Cinnamon Artisan Bread Recipe is not only delicious but also an incredibly rewarding baking project you’ll want to make again and again. Whether for breakfast, a snack, or a beautiful addition to your dinner table, this bread is sure to bring warmth and joy every time.
Print
Cranberry Raisin Walnut Cinnamon Artisan Bread Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 10 hours 55 minutes
- Yield: 1 loaf
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This Cranberry Raisin Walnut Cinnamon Artisan Bread combines a delightful blend of sweet dried fruits and crunchy walnuts infused with warm cinnamon spice. Perfect for breakfast or as a snack, this rustic loaf offers a chewy crumb and a crisp golden crust thanks to a slow fermentation and baking in a preheated Dutch oven.
Ingredients
Wet Ingredients
- 1½ cups room-temperature water
- 2–3 tablespoons honey
- 1 teaspoon active dry yeast
Dry Ingredients
- 3 cups bread flour or all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
Add-ins
- ¾ cup dried cranberries
- ½–¾ cup raisins
- ½ cup chopped walnuts
Instructions
- Activate the yeast: Stir the room-temperature water and honey together in a bowl, then sprinkle the active dry yeast over the surface. Let this mixture rest until it becomes foamy, approximately 5-10 minutes, indicating the yeast is activated.
- Combine dry ingredients: In a separate large bowl, whisk together the bread flour (or all-purpose), kosher salt, and ground cinnamon, ensuring the cinnamon is evenly distributed.
- Mix wet and dry ingredients: Pour the foamy yeast mixture into the dry ingredients. Stir until the dough comes together in a shaggy, sticky mass, then fold in the dried cranberries, raisins, and chopped walnuts evenly throughout the dough.
- First rise: Cover the bowl with plastic wrap or a damp towel, and let the dough rise at room temperature for 8 to 10 hours, allowing for slow fermentation that develops flavor and texture.
- Shape and retard the dough: After the first rise, gently shape the dough into a round loaf without deflating it completely. Place it into a covered container or bowl, and refrigerate it overnight to cold ferment, which enhances flavor and makes the dough easier to handle.
- Preheat Dutch oven: Remove the dough from the refrigerator while preheating a Dutch oven to 450°F (232°C) in your oven. This high heat and enclosed environment simulates a professional steam oven for crisp crust development.
- Score and bake covered: Place the dough on a sheet of parchment paper, score the top with a sharp knife to allow expansion, then carefully transfer it into the preheated Dutch oven. Cover with the lid and bake for 30 minutes, trapping steam to create oven spring.
- Bake uncovered: Remove the lid of the Dutch oven and continue baking for an additional 15 to 20 minutes until the crust is deeply golden brown and crisp.
- Cool before slicing: Take the bread out of the Dutch oven and let it cool completely on a wire rack to allow the crumb to set. Slice only when fully cooled to preserve texture.
Notes
- For best flavor, use bread flour for better gluten development, but all-purpose flour works as well.
- The slow, overnight fermentation can be adjusted based on your schedule—shorter rising times will yield a less complex flavor.
- Adjust the amount of honey based on your preferred sweetness level.
- Store the bread in an airtight container at room temperature for up to three days, or freeze for longer storage.
- Feel free to substitute walnuts with pecans or almonds for a different nutty profile.
