(Primary Keyword): Cranberry Raisin Walnut Cinnamon Artisan Bread That Feels Like Home
There are days when you want your kitchen to smell like a warm hug. Enter (Primary Keyword): Cranberry Raisin Walnut Cinnamon Artisan Bread — a loaf that’s cozy, a little fancy, and ridiculously forgiving. If you’re a busy mom juggling school drop-offs, a professional carving out Sunday morning for yourself, or anyone who appreciates a slice slathered with butter and a story, this recipe is for you.
Before we dive in, if you’re in the mood for another cozy loaf with a cinnamon twist, you might love this Cinnamon Swirl Rhubarb Bread — it’s one of those recipes that makes the whole house sigh. And yes, you can absolutely make this artisan bread on a weeknight if you plan the rises around your day.
Why You’ll Love This (Primary Keyword)
- It’s forgiving: no fancy equipment required and it tolerates a busy schedule.
- Flavors sing: tart cranberries, sweet raisins, toasty walnuts and warm cinnamon make every bite interesting.
- Crowd-pleasing: serve it for breakfast, brunch, or with soup — picky eaters often come around when nuts and fruit are involved.
- It pairs beautifully with soft cheeses or a smear of honey butter.
This loaf is perfect for anyone who wants something homey yet a little special. It’s also a great make-ahead gift — wrap a warm loaf in a tea towel and watch friendships bloom.
Ingredients
Makes one medium artisan loaf (about 10–12 slices)
- 3 1/2 cups (420 g) all-purpose flour
- 2 tsp instant yeast
- 1 1/2 tsp fine sea salt
- 2 tbsp granulated sugar or honey
- 1 tsp ground cinnamon
- 1 1/2 cups (360 ml) lukewarm water (about 95–105°F)
- 1/2 cup dried cranberries, roughly chopped if large
- 1/2 cup raisins
- 3/4 cup walnuts, toasted and coarsely chopped
- 2 tbsp softened butter or olive oil (optional, for richer dough)
- 1 egg beaten with 1 tbsp water (optional, for egg wash)
- Extra flour for dusting
Notes:
- If your dried fruit is very dry, soak it in warm water for 10 minutes, drain, and pat dry — this keeps fruit plump in the oven.
- Toast walnuts for 6–8 minutes at 350°F, then cool and chop — it wakes up their flavor.
Simple Steps: How to Make Cranberry Raisin Walnut Cinnamon Artisan Bread
This version is an easy artisan-style loaf with minimal hands-on kneading. I’ll keep instructions clear and practical so you can get a great result without fuss.
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Mix dry ingredients. In a large bowl, whisk together the flour, instant yeast, salt, sugar, and ground cinnamon. (Keep the salt and yeast on opposite sides when you measure so salt doesn’t slow the yeast.)
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Add liquid. Pour in the lukewarm water and the softened butter or olive oil, if using. Stir with a wooden spoon or spatula until a shaggy, sticky dough forms. It will look rough — that’s perfect.
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First rest. Cover the bowl with a clean towel or plastic wrap and let it rest at room temperature for 30 minutes. This gives the flour time to hydrate.
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Fold in fruit and nuts. After the first rest, sprinkle the cranberries, raisins, and walnuts over the dough. Fold the dough over itself a few times (think of gently wrapping the fruit into the dough) until evenly distributed. If the dough feels too wet to manage, wet your hands slightly.
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Bulk rise. Cover and let the dough rise at room temperature for 1 to 2 hours, or until it has increased about 1.5–2 times. If your kitchen is chilly, this can take longer—another reason this recipe suits busy schedules.
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Shape. Lightly flour your countertop. Turn the dough out and gently shape it into a round by folding the edges to the center once or twice and then flipping it seam-side down. Don’t overwork it. For an artisan loaf, you want gentle shaping, not rigorous kneading.
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Final proof. Place the shaped dough seam-side up in a well-floured proofing basket or bowl lined with a floured tea towel. Cover and let it proof for 45–60 minutes until slightly puffy. Preheat your oven to 450°F (230°C) during the last 30 minutes of proofing. If you have a Dutch oven, place it in the oven while preheating.
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Score and bake. Carefully invert the dough onto a sheet of parchment. Score the top with a sharp knife or lame (a couple of diagonal slashes). Use the egg wash optionally for a glossy finish. Transfer to the preheated Dutch oven or a baking stone. Bake covered for 20 minutes, then remove the lid and bake another 15–20 minutes until deep golden and crusty. Internal temperature should read about 200–205°F.
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Cool. Transfer the loaf to a wire rack and let it cool for at least 30–45 minutes before slicing. I know — slicing a warm loaf is tempting, but the crumb sets as it cools and you’ll get neater slices.
A few places to weave in (Secondary Keywords) naturally: when stirring, folding, and during the rest periods — this dough is forgiving and those little pauses are where flavor and texture develop.
Serving Suggestions and Pairings
This bread is lovely toasted and spread with honey butter or cream cheese. It also pairs wonderfully with a mild brie and a drizzle of honey for a weekend brunch — like this tasty idea inspired by our Cranberry Brie Pull-Apart Bread. Try it with a cup of milky coffee, or slice thinly and serve with a bowl of autumn squash soup.
Cooking Tips (Because life is messy — and so is baking sometimes)
- Hydrate the fruit: If your cranberries or raisins are hard, give them a 10-minute soak in warm water, then drain and pat dry. They’ll plump up beautifully.
- Toast the nuts: A quick toast in a dry skillet or the oven amplifies walnut flavor and keeps them from tasting bland or raw in the final loaf.
- Dutch oven hack: If you don’t own one, bake the loaf on a hot baking sheet and place a metal pan on a lower rack with a cup of hot water to create steam — this helps the crust bloom.
- Don’t panic about timing: If your schedule changes, pop the covered dough in the fridge after shaping and bake the next day. Cold proofing develops more flavor and fits a busy life.
- On substitutions: Swap half of the all-purpose flour for bread flour for more chew, or use a mix of white and whole wheat — but don’t go more than 25% whole wheat without adjusting hydration.
A little humor: if your mix-ins cluster in one corner of the loaf, blame the dough, not your measuring skills. It has a mind of its own!
A Short Personal Story
My sister Patricia and I developed this loaf after a chaotic holiday breakfast where two toddlers hid granola under the table and an uncle pronounced the store-bought muffins “adequate.” I wanted something simple that felt special. We tested different ratios of fruit to nuts, and when the house finally quieted and the loaf came out golden, we knew we had a winner. It quickly became my family’s “special morning” bread — the one that fills the room with cinnamon and makes everyone pause their scrolling.
FAQs
Q: Can I substitute different nuts or dried fruits?
A: Absolutely. Swap walnuts for pecans or almonds, and try dried cherries instead of cranberries. Keep the total mix-in volume similar so the dough handles them well.
Q: Can I make this as a no-knead bread?
A: Yes. If you prefer a no-knead method, mix and let the dough rest for 12–18 hours in the fridge, then fold in the fruit and nuts gently, shape, and bake. The results will be slightly different but delightful.
Q: How do I store leftovers?
A: Wrap cooled slices in plastic or place in an airtight container at room temperature for up to 3 days. For longer storage, freeze slices for up to 3 months; toast straight from frozen.
Q: Can I use instant yeast or active dry yeast?
A: Use instant yeast as written. If using active dry yeast, bloom it in the lukewarm water with the sugar for 5–10 minutes until bubbly, then proceed.
Q: My crumb is gummy — what happened?
A: Likely underbaked or sliced too soon. Let the loaf reach 200–205°F internal temp and cool fully before slicing.
Q: Are there gluten-free options?
A: This recipe is written for wheat flour. For gluten-free, use a tested gluten-free artisan flour blend and follow manufacturer hydration recommendations.
A Note About (Secondary Keywords)
You’ll notice I mentioned (Secondary Keywords) while talking about hydration, folds, and mix-ins because they’re part of how this loaf develops its character. Small choices — like soaking fruit or toasting nuts — make big differences in flavor without making your life harder.
Conclusion
(Primary Keyword) is that loaf you reach for when you want comfort and a little cheer. It’s forgiving for busy schedules, flexible with mix-ins, and utterly dependable for Sunday mornings or unexpected guests. If you enjoy exploring similar rustic loaves, the Crusty Cranberry Nut No-Knead Bread – Sally’s Baking and the Cranberry Walnut Artisan Bread – Harvest & Nourish are great reads for technique ideas and flavor inspiration. Now grab your apron, preheat that oven, and bake a memory — then tell me how it went. I love hearing which tweaks made the recipe yours.
Meta description:
(Primary Keyword) Cranberry Raisin Walnut Cinnamon Artisan Bread — a quick, cozy, and delicious loaf perfect for busy mornings and special brunches. Try it today!
Cranberry Raisin Walnut Cinnamon Artisan Bread
Ingredients
Method
- In a large bowl, whisk together the flour, instant yeast, salt, sugar, and ground cinnamon.
- Pour in the lukewarm water and the softened butter or olive oil, if using. Stir with a wooden spoon until a shaggy, sticky dough forms.
- Cover the bowl with a clean towel or plastic wrap and let it rest at room temperature for 30 minutes.
- Sprinkle the cranberries, raisins, and walnuts over the dough. Fold the dough over itself until evenly distributed.
- Cover and let the dough rise at room temperature for 1 to 2 hours, or until it has increased about 1.5–2 times.
- Lightly flour your countertop. Turn the dough out and shape it into a round by folding the edges to the center and flipping it seam-side down.
- Place the shaped dough seam-side up in a well-floured proofing basket. Let it proof for 45–60 minutes.
- Preheat your oven to 450°F (230°C) during the last 30 minutes of proofing.
- Invert the dough onto a parchment sheet. Score the top with a knife. Optionally apply the egg wash for a glossy finish.
- Transfer to the preheated Dutch oven or baking stone. Bake covered for 20 minutes, then remove the lid and bake for another 15–20 minutes until golden.
- Transfer the loaf to a wire rack and let it cool for at least 30–45 minutes before slicing.