I remember the exact moment when this Cranberry Raisin Walnut Cinnamon Artisan Bread found its way into my baking rotation. It was a chilly autumn afternoon, and I wanted to bring a warm, comforting treat to a small family gathering. The blend of tart cranberries, sweet raisins, crunchy walnuts, and the cozy hint of cinnamon just clicked perfectly. From that day, this Cranberry Raisin Walnut Cinnamon Artisan Bread became a reliable favorite in my kitchen, one I bake time and time again. What I love most is how it fits into the rhythm of my baking life—not too complicated, yet packed with flavor that feels special without any fuss.
This artisan bread recipe brings me joy because it’s a delicious bridge between snack and dessert, morning and afternoon, simple and indulgent. Baking it fills the house with that welcoming aroma of cinnamon and toasted nuts, signaling good things to come. If you’re someone who enjoys homemade cinnamon bread or dried fruit nut bread, this Cranberry Raisin Walnut Cinnamon Artisan Bread will feel like a warm embrace.
I invite all of you, whether you’re just starting out with artisan bread recipes or have some loaves under your belt, to give this one a try. It’s approachable, it’s satisfying, and it truly feels like you’re pulling something special from your oven every time. Plus, it pairs beautifully with your favorite tea or coffee. So grab your apron, and let’s make this classic cranberry raisin bread that never gets old.
What You’ll Need for This Cranberry Raisin Walnut Cinnamon Artisan Bread:
Here’s a straightforward list of what you’ll need to make a perfect Cranberry Raisin Walnut Cinnamon Artisan Bread. This artisan bread recipe uses simple ingredients because great baking should be easy to start.
- 3 cups all-purpose flour (you can swap with bread flour for a chewier crumb)
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 2 teaspoons active dry yeast (instant yeast works fine too)
- 1 cup warm water (about 110°F/43°C)
- 1/4 cup brown sugar (light or dark both add lovely warmth)
- 1/2 cup dried cranberries (found easily in most grocery stores; dried cherries work great as a swap)
- 1/2 cup raisins (dark raisins are my favorite here, but golden raisins can add a lighter sweetness)
- 1/2 cup chopped walnuts (toasted walnuts bring out an extra nutty flavor; pecans are a nice alternative)
- 2 tablespoons unsalted butter, melted (can substitute with coconut oil for a different touch)
- 1 teaspoon vanilla extract (optional, but I always add a bit extra for depth)
A helpful tip is to toast your walnuts lightly before adding—this lifts their flavor and adds crunch to your walnut cinnamon loaf. You can find all these ingredients pretty affordably at your local grocery store or bulk bins.
Keep your dried fruit in a sealed container in a cool, dry place to preserve their chewiness. I like to soak my raisins and cranberries in warm water or even a splash of orange juice for 10 minutes before adding—they stay plump, juicy, and succulent in the dough. This simple prep really takes your homemade cinnamon bread up a notch.
How to Make This Cranberry Raisin Walnut Cinnamon Artisan Bread:
Ready to bake? This Cranberry Raisin Walnut Cinnamon Artisan Bread takes about 3 hours from start to finish, including rising and baking time. Don’t worry—it’s worth every minute, and I’ll walk you through each step. Here’s how we do it.
- Activate the Yeast: In a medium bowl, combine the warm water, yeast, and a pinch of sugar. Let it sit for 5-10 minutes until foamy. If it doesn’t foam, your yeast might be tired—better to start fresh.
- Mix Dry Ingredients: In a large bowl, whisk together flour, salt, ground cinnamon, and brown sugar.
- Combine Wet and Dry: Pour the melted butter and vanilla extract into the yeast mixture, then gradually add to the dry ingredients. Stir until the dough just begins to form.
- Knead the Dough: Turn the dough onto a lightly floured surface. Knead gently for about 8-10 minutes until smooth and elastic—this is the step where a gentle hand makes all the difference with your Cranberry Raisin Walnut Cinnamon Artisan Bread. If your dough is too sticky, sprinkle in a bit more flour, but keep it soft.
- Add Fruit and Nuts: Flatten the dough slightly and spread your soaked cranberries, raisins, and toasted walnuts over the top. Fold and gently knead in the dried fruit and nuts until they’re evenly distributed. This makes your dried fruit nut bread beautifully studded with flavor.
- First Rise: Place your dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot until doubled in size, about 1 to 1.5 hours.
- Shape the Loaf: After rising, gently punch down the dough and shape it into an oval or round, depending on your preference or pan.
- Second Rise: Place your shaped dough on a parchment-lined baking sheet or in a Dutch oven. Cover and let rise for about 45 minutes until puffy.
- Bake: Preheat your oven to 375°F (190°C). If using a Dutch oven, place it in the oven to preheat as well. Bake your Cranberry Raisin Walnut Cinnamon Artisan Bread for 30-35 minutes until golden brown and sounds hollow when tapped.
- Cool and Enjoy: Let the bread cool completely on a wire rack before slicing. Your kitchen will smell heavenly when this Cranberry Raisin Walnut Cinnamon Artisan Bread is ready.
A helpful baking tip: While your Cranberry Raisin Walnut Cinnamon Artisan Bread bakes, take a moment to tidy up or enjoy a cup of tea. The smell will fill your home with cozy vibes that invite warm gatherings.
If your loaf is a little dense, your yeast timing or kneading might need tweaking—this happens! You can check out the No Knead Cinnamon Raisin Bread recipe from Bowl of Delicious for a low-effort variation.
Serving Your Cranberry Raisin Walnut Cinnamon Artisan Bread:
I love how versatile this Cranberry Raisin Walnut Cinnamon Artisan Bread is when it comes to serving. It really shines served fresh, warm from the oven, slathered with a bit of butter or cream cheese. The sweet-tart mix of dried fruit and the cinnamon swirl taste wonderful with a hot cup of tea or coffee—a little slice of homemade comfort.
For special occasions or cozy breakfasts, this walnut cinnamon loaf pairs beautifully with soft cheeses like ricotta or mascarpone. Spread a little honey on top, and you’ve got a treat that feels both rustic and refined.
One favorite from my family is serving a thick slice alongside a bowl of warm spiced apple cider. It makes the perfect afternoon indulgence during colder months. For a lighter snack, try this cranberry raisin bread with a smear of almond butter—nutty and sweet, yum!
Decorating your loaf with a handful of extra walnuts on top before baking adds a pretty rustic look. Leftovers can be turned into French toast or toasted slices with a scoop of vanilla ice cream.
Seasonally, I enjoy swapping the walnuts for pecans or adding a touch of orange zest to lift the dried fruit flavors. Friends have loved this cranberry raisin walnut cinnamon artisan bread at holiday brunches and potlucks—it’s always a crowd-pleaser.
If you like the flavor combo here, you might also enjoy my gingerbread protein snacks, which carry some of the same cozy spices but in a grab-and-go form.
Common Questions About This Cranberry Raisin Walnut Cinnamon Artisan Bread:
I’ve gathered some of the most common questions friends ask about baking this Cranberry Raisin Walnut Cinnamon Artisan Bread, so you don’t have to wonder alone!
Can I make this Cranberry Raisin Walnut Cinnamon Artisan Bread ahead of time?
Absolutely! You can prepare the dough the night before and let it rise slowly in the fridge. Just bring it back to room temperature before shaping and the second rise.
What’s a good substitute for walnuts in this recipe?
Pecans or even chopped hazelnuts work wonderfully. I’ve also seen sunflower seeds suggested in similar recipes, like the sourdough recipe with cranberry, raisin, walnut, and sunflower seeds.
Can I use a bread machine for this walnut cinnamon loaf?
Yes! Bread machines make this cranberry raisin bread super easy. For a detailed guide, Bread Dad has a great bread machine cranberry walnut bread recipe with a video tutorial.
How do I adjust this Cranberry Raisin Walnut Cinnamon Artisan Bread for different loaf sizes?
You can scale the ingredients up or down, but keep an eye on rising and baking times. Smaller loaves may bake faster, so start checking around 25 minutes.
What if my dough is too sticky?
Add a little more flour, a tablespoon at a time, but try to keep the dough soft—it bakes lighter that way.
Why do my cranberries sink in the bread?
Soaking them briefly before adding helps them stay plump and suspended evenly throughout the dough.
Can I add other spices besides cinnamon?
Definitely! Nutmeg and allspice mix well in the same artisan bread recipe for a more complex flavor.
If you’d like a no-knead version to save time, Bowl of Delicious’s no knead recipe is a great alternative that uses similar flavor profiles.
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, flavorful, and feels like a gift when shared. It’s more than just dried fruit nut bread; it’s the kind of loaf that brings people together around the kitchen table.
My top tips for this Cranberry Raisin Walnut Cinnamon Artisan Bread:
- Always soak your dried fruit for extra juiciness inside the bread.
- Toast your walnuts to boost nuttiness and crunch.
- Keep your dough soft but not too wet for the best crumb.
For delicious variations, I like to:
- Add orange zest for a bright twist.
- Swap walnuts for pecans or hazelnuts.
- Try a no-knead shortcut for a busier day.
The version that gets requested most often in my family includes a touch of vanilla extract and extra cinnamon—simple, cozy, delightful.
If you’re looking to make this Cranberry Raisin Walnut Cinnamon Artisan Bread your own, play with the mix-ins and spices. Baking is a chance to create something that feels like home.
I hope you love this recipe as much as I do, friends. Remember, every loaf you bake is an accomplishment. Warm up your oven and enjoy the delicious journey of making this Cranberry Raisin Walnut Cinnamon Artisan Bread.
If you enjoy this, you might love my cinnamon swirl banana bread or easy cinnamon roll pancakes for more cozy cinnamon flavor inspiration.
Happy baking from my kitchen to yours!
Cranberry Raisin Walnut Cinnamon Artisan Bread
This artisan bread combines tart cranberries, sweet raisins, crunchy walnuts, and warm cinnamon for a flavorful homemade loaf perfect for breakfast or snacks.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (about 12 slices)
- Category: Breakfast
- Method: Baked
- Cuisine: American
Ingredients
- 3 ½ cups all-purpose flour
- 1 ½ tsp salt
- 2 tbsp sugar
- 2 tsp ground cinnamon
- 1 tbsp active dry yeast
- 1 ¼ cups warm water (110°F/45°C)
- ½ cup dried cranberries
- ½ cup raisins
- ½ cup chopped walnuts
- 2 tbsp melted butter (optional, for brushing)
Instructions
- In a large bowl, combine warm water, sugar, and yeast; stir and let sit for 5–10 minutes until frothy.
- Add flour, salt, and ground cinnamon to the yeast mixture. Mix until a sticky dough forms.
- Fold in dried cranberries, raisins, and chopped walnuts evenly into the dough.
- Cover the bowl with a clean towel and let the dough rise at room temperature for 1 to 1.5 hours until doubled in size.
- Preheat oven to 450°F (230°C) and place a Dutch oven or heavy oven-safe pot inside to heat.
- Turn the dough onto a floured surface, shape into a round loaf, and let rest for 20 minutes.
- Carefully remove the hot pot from the oven, transfer the dough inside, cover with the lid, and bake for 30 minutes.
- Remove the lid and bake for an additional 10–15 minutes until the crust is golden brown.
- Transfer bread to a wire rack and let cool completely before slicing. Optionally, brush with melted butter for a softer crust.
Notes
For an extra touch, sprinkle a little cinnamon sugar on top before baking or serve slices toasted with cream cheese or honey.