Cranberry Raisin Walnut Cinnamon Artisan Bread

Cranberry Raisin Walnut Cinnamon Artisan Bread is a lovely no-knead loaf with warm cinnamon, chewy fruit, and crunchy walnuts.

introduction — Cranberry Raisin Walnut Cinnamon Artisan Bread

This Cranberry Raisin Walnut Cinnamon Artisan Bread is easy and makes a great snack or breakfast.
The dough rests long for flavor and a chewy crumb.
Try it when you want a simple special loaf with fruit and spice. See a quick sweet side like this cranberry jello salad for a full spread: cranberry jello salad.

why make this recipe — Cranberry Raisin Walnut Cinnamon Artisan Bread

You make this Cranberry Raisin Walnut Cinnamon Artisan Bread for taste and ease.
It uses simple pantry items and little hands-on time.
You get cinnamon spice, sweet dried fruit, and nut crunch in one loaf. Read how basic breads bake easily in this classic homemade bread guide.

how to make Cranberry Raisin Walnut Cinnamon Artisan Bread

Follow a few steps to make the Cranberry Raisin Walnut Cinnamon Artisan Bread.
The method is no-knead and low fuss; you only mix, fold in fruit and nuts, then wait.
The Dutch oven gives a great crust, like when you bake other rustic loaves such as a cheese-stuffed French bread.

Ingredients : Cranberry Raisin Walnut Cinnamon Artisan Bread

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon instant yeast
• 1 1/2 cups warm water
• 1/2 cup dried cranberries
• 1/2 cup raisins
• 1/2 cup chopped walnuts
• 1 tablespoon cinnamon
  For basic tips on flour and feel, see this classic homemade bread recipe for ideas.

Directions : Cranberry Raisin Walnut Cinnamon Artisan Bread

1. In a large bowl, mix flour, salt, yeast, and cinnamon together. Stir in warm water until a shaggy dough forms.
2. Fold in cranberries, raisins, and walnuts.
3. Cover the bowl with plastic wrap and let it sit at room temperature for 12 to 18 hours.
4. Preheat the oven to 450°F (230°C) and place a Dutch oven inside to heat.
5. Once heated, carefully remove the Dutch oven, transfer the dough onto a floured surface, and shape it gently.
6. Place the dough in the preheated Dutch oven, cover with the lid, and bake for 30 minutes.
7. Remove the lid and bake for an additional 15 minutes or until golden brown.
8. Let the bread cool before slicing.

how to serve Cranberry Raisin Walnut Cinnamon Artisan Bread

Serve Cranberry Raisin Walnut Cinnamon Artisan Bread warm or at room temperature.
It is great plain, with butter, cream cheese, or a light honey spread.
Slice thick for toast or thin for sandwiches.

how to store Cranberry Raisin Walnut Cinnamon Artisan Bread

Store Cranberry Raisin Walnut Cinnamon Artisan Bread at room temperature in a bread box or wrapped in cloth for 2–3 days.
For longer storage, slice and freeze in a sealed bag for up to 3 months.
Thaw slices at room temp or toast from frozen.

tips to make Cranberry Raisin Walnut Cinnamon Artisan Bread

• Use room-temperature water to help yeast work.
• Do not over-handle the dough when shaping; gentle shaping keeps the air pockets.
• If dough feels sticky, dust with a little flour but avoid too much.
• Let the bread cool well before slicing to set the crumb.

variation for Cranberry Raisin Walnut Cinnamon Artisan Bread

• Swap walnuts for pecans or almonds for a different nut flavor.
• Replace raisins with chopped dates or dried cherries for a change.
• Add a little orange zest to the dough for bright citrus notes.

FAQs — Cranberry Raisin Walnut Cinnamon Artisan Bread

Q: Can I use active dry yeast instead of instant yeast?
A: Yes. If you use active dry yeast, proof it briefly in warm water with a pinch of sugar first, then mix into the flour.

Q: What pot works best for baking this bread?
A: A heavy Dutch oven with a lid gives the best crust and oven spring. Buy it here if you need one.

Q: Can I add more cinnamon or less fruit?
A: Yes. Adjust cinnamon to taste and reduce or swap fruit as you like. The dough will still rise the same.

Q: How do I get a chewier crust?
A: Bake in a preheated covered pot, then uncover near the end to brown. Let the bread cool on a rack before slicing.

Cranberry Raisin Walnut Cinnamon Artisan Bread

This easy no-knead loaf combines warm cinnamon, chewy dried fruit, and crunchy walnuts for a delightful snack or breakfast.

Print Recipe Pin Recipe

Prep Time 12 hours hrs

Cook Time 45 minutes mins

Total Time 12 hours hrs 45 minutes mins

Course Breakfast, Snack

Cuisine American

Servings 8 slices

Calories 200 kcal

Ingredients

  

Bread Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon instant yeast
• 1 1/2 cups warm water Use room-temperature water to help yeast work.
• 1/2 cup dried cranberries
• 1/2 cup raisins
• 1/2 cup chopped walnuts Can be swapped for pecans or almonds.
• 1 tablespoon cinnamon Adjust to taste.

Instructions

 

Preparation

• In a large bowl, mix flour, salt, yeast, and cinnamon together. Stir in warm water until a shaggy dough forms.
• Fold in cranberries, raisins, and walnuts.
• Cover the bowl with plastic wrap and let it sit at room temperature for 12 to 18 hours.

Baking

• Preheat the oven to 450°F (230°C) and place a Dutch oven inside to heat.
• Once heated, carefully remove the Dutch oven, transfer the dough onto a floured surface, and shape it gently.
• Place the dough in the preheated Dutch oven, cover with the lid, and bake for 30 minutes.
• Remove the lid and bake for an additional 15 minutes or until golden brown.
• Let the bread cool before slicing.

Notes

Store at room temperature in a bread box or wrapped in cloth for 2–3 days. For longer storage, slice and freeze in a sealed bag for up to 3 months.

Keyword artisan bread, breakfast bread, cinnamon bread, fruit bread, no-knead bread