Cranberry Raisin Walnut Cinnamon Artisan Bread

Cranberry Raisin Walnut Cinnamon Artisan Bread is a rustic, no-knead favorite.

introduction — Cranberry Raisin Walnut Cinnamon Artisan Bread

This Cranberry Raisin Walnut Cinnamon Artisan Bread is easy and full of warm flavors.
You can find the full recipe and notes on this Cranberry Raisin Walnut Cinnamon Artisan Bread page for more photos and tips.

why make this recipe — Cranberry Raisin Walnut Cinnamon Artisan Bread

Make this Cranberry Raisin Walnut Cinnamon Artisan Bread because it is simple and tastes like a bakery loaf.
It needs little hands-on time and gives great flavor for breakfast or tea.
It also pairs well with cheese, such as baked brie in a bread bowl for a nice snack.

how to make Cranberry Raisin Walnut Cinnamon Artisan Bread

Start this Cranberry Raisin Walnut Cinnamon Artisan Bread the night before for best flavor.
Follow the simple steps below and use a Dutch oven or heavy pot for a crisp crust.

Ingredients for Cranberry Raisin Walnut Cinnamon Artisan Bread :

• 1½ cups room-temperature water
• 2–3 tablespoons honey
• 1 teaspoon active dry yeast
• 3 cups bread flour or all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• ¾ cup dried cranberries
• ½–¾ cup raisins
• ½ cup chopped walnuts

Directions for Cranberry Raisin Walnut Cinnamon Artisan Bread :

• Stir water and honey, sprinkle yeast, rest until foamy.
• Combine dry ingredients in a bowl.
• Mix wet and dry until a shaggy dough forms.
• Cover and let rise 8–10 hours at room temperature.
• Shape and refrigerate overnight.
• Preheat a Dutch oven to 450°F.
• Score the dough and bake covered 30 minutes.
• Uncover and bake 15–20 minutes until deep brown.
• Cool before slicing.

how to serve Cranberry Raisin Walnut Cinnamon Artisan Bread

Serve this Cranberry Raisin Walnut Cinnamon Artisan Bread sliced warm or at room temperature.
It is lovely with butter, cream cheese, or a smear of jam and goes well with other rustic loaves like rustic Parmesan rosemary bread for a bread board.

how to store Cranberry Raisin Walnut Cinnamon Artisan Bread

Store at room temperature in a bread box or wrapped in a tea towel for up to 2 days.
For longer storage, slice and freeze in a sealed bag for up to 3 months. Thaw slices at room temp or toast directly from frozen.

tips to make Cranberry Raisin Walnut Cinnamon Artisan Bread

• Use room-temp water for best yeast activation.
• Let the dough rise until puffy, not rigidly doubled.
• Chill overnight to make shaping easier and deepen flavor.
• Preheat the pot well for a crisp, golden crust.

variation for Cranberry Raisin Walnut Cinnamon Artisan Bread

• Swap walnuts for pecans or almonds.
• Add orange zest for a bright citrus note.
• Reduce raisins or cranberries to taste, or add seeds for texture.

FAQs — Cranberry Raisin Walnut Cinnamon Artisan Bread

Q: Can I use instant yeast for this Cranberry Raisin Walnut Cinnamon Artisan Bread?
A: Yes. Use the same amount but mix it with the dry ingredients and add water after. The rise times may be a bit shorter.

Q: Do I need a Dutch oven to bake this Cranberry Raisin Walnut Cinnamon Artisan Bread?
A: A Dutch oven gives the best crust, but you can bake on a hot baking stone with a tray of water for steam. If you want a Dutch oven, Buy it here.

Q: How do I keep mix-ins like cranberries and nuts from sinking in Cranberry Raisin Walnut Cinnamon Artisan Bread?
A: Toss mix-ins in a tablespoon of flour before folding into the dough. This helps them stay distributed.

Q: Can I make a smaller loaf of Cranberry Raisin Walnut Cinnamon Artisan Bread?
A: Yes. Use a smaller pot and reduce baking time by 5–10 minutes; watch the color and test for doneness.

Cranberry Raisin Walnut Cinnamon Artisan Bread

This Cranberry Raisin Walnut Cinnamon Artisan Bread is easy, rustic, and full of warm flavors, making it a perfect addition to breakfast or tea time.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 11 hours hrs

Course Bread, Breakfast, Snack

Cuisine American, Rustic

Servings 8 servings

Calories 180 kcal

Ingredients

  

Dough Ingredients

• 1½ cups room-temperature water Use room-temp water for best yeast activation.
• 2–3 tablespoons honey
• 1 teaspoon active dry yeast You can use instant yeast instead.
• 3 cups bread flour or all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon ground cinnamon

Mix-ins

• ¾ cup dried cranberries Can reduce to taste.
• ½–¾ cup raisins Can reduce to taste.
• ½ cup chopped walnuts Can substitute with pecans or almonds.

Instructions

 

Preparation

• Stir water and honey in a bowl, then sprinkle yeast and let it rest until foamy.
• Combine dry ingredients (flour, salt, cinnamon) in a separate bowl.
• Mix the wet and dry ingredients until a shaggy dough forms.
• Cover and let rise at room temperature for 8 to 10 hours.
• Shape the dough and refrigerate overnight.

Baking

• Preheat a Dutch oven or heavy pot to 450°F.
• Score the dough and bake covered for 30 minutes.
• Uncover and bake for an additional 15 to 20 minutes until deep brown.
• Cool before slicing.

Notes

Serve sliced warm or at room temperature. Store at room temperature in a bread box or wrapped in a tea towel for up to 2 days. For longer storage, slice and freeze in a sealed bag for up to 3 months.

Keyword artisan bread, cinnamon bread, cranberry bread, no-knead bread, walnut bread