Craving the delicious cranberry walnut bread from Costco? This Homemade Cranberry Walnut Bread is a wonderful recreation of that bakery favorite. With sweet dried cranberries, crunchy walnuts, and just the right touch of honey, this loaf is a beautiful balance of sweet and savory. The sea salt adds a layer of complexity, while the warm, tender crumb makes it perfect for breakfast, snacks, or even as a gift. Best of all, it’s easy to make at home with a few simple steps!
Ingredients
Dry Ingredients:
- 1.5 cups + 1 tablespoon all-purpose flour, spooned & leveled (plus extra for dusting hands)
- 1 teaspoon coarse sea salt
- 3/8 cup dried cranberries
- 3/8 cup chopped walnuts or pecans
Wet Ingredients:
- 3/4 cup warm water (about 95°F or 35°C)
- 1.5 teaspoons pure honey
Yeast:
- 1/4 teaspoon Platinum Yeast by Red Star (instant yeast)
Instructions
- Prepare the Dough : In a large mixing bowl, whisk together the flour, sea salt, dried cranberries, and chopped walnuts. In a separate small bowl, mix the warm water and honey until combined. Add the instant yeast to the water mixture and let it sit for about 5 minutes to activate. (You’ll notice it starts to foam slightly.) Gradually pour the yeast mixture into the dry ingredients, stirring with a wooden spoon until a sticky dough forms.
- First Rise : Cover the mixing bowl with plastic wrap or a clean kitchen towel. Let the dough rise at room temperature for 1–1.5 hours, or until it doubles in size.
- Shape the Dough : Dust your hands with flour to prevent sticking and gently transfer the dough onto a lightly floured surface. Shape it into a round or oval loaf by folding the edges inward to create tension on the surface of the dough. Place the dough onto a piece of parchment paper or directly into a lightly greased loaf pan.
- Second Rise : Cover the dough loosely with plastic wrap or a kitchen towel and let it rise for another 30–45 minutes until it puffs up slightly.
- Bake the Bread : Preheat your oven to 375°F (190°C). If using a baking stone or Dutch oven, place it in the oven to preheat as well. If using a Dutch oven, carefully transfer the dough (on its parchment paper) into the preheated pot and cover with the lid. If baking on a baking sheet, place the dough directly on the sheet. Bake for 30–35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. If using a Dutch oven, remove the lid during the last 10 minutes of baking for a crispier crust.
- Cool and Serve : Allow the bread to cool completely on a wire rack before slicing. Serve plain, toasted, or with a spread of butter or cream cheese.
Conclusion
This Homemade Cranberry Walnut Bread is a stunningly simple and flavorful loaf that rivals any bakery version. The combination of sweet cranberries, crunchy walnuts, and a touch of honey creates a perfectly balanced bread with a moist crumb and crispy crust. Whether you’re enjoying it with your morning coffee, as a snack, or gifting it to a friend, this recipe is sure to become a favorite. Give it a try and savor the taste of homemade perfection!
Homemade Cranberry Walnut Bread: A Perfect Bakery-Style Loaf
This Cranberry Walnut Bread is a bakery-style loafmade with dried cranberries, crunchy walnuts, a hint of honey, and a soft,moist crumb. It's the perfect combination of sweet, nutty, and savory flavors,ideal for any occasion.
Dry Ingredients:
- 1.5 cups + 1 tablespoon all-purpose flour (spooned & leveled (plus extra for dusting hands))
- 1 teaspoon coarse sea salt
- 3/8 cup dried cranberries
- 3/8 cup chopped walnuts or pecans
Wet Ingredients:
- 3/4 cup warm water (about 95°F or 35°C)
- 1.5 teaspoons pure honey
Yeast:
- 1/4 teaspoon Platinum Yeast by Red Star (instant yeast)
- Prepare the Dough : In a large mixing bowl, whisk together the flour, sea salt, dried cranberries, and chopped walnuts. In a separate small bowl, mix the warm water and honey until combined. Add the instant yeast to the water mixture and let it sit for about 5 minutes to activate. (You’ll notice it starts to foam slightly.) Gradually pour the yeast mixture into the dry ingredients, stirring with a wooden spoon until a sticky dough forms.
- First Rise : Cover the mixing bowl with plastic wrap or a clean kitchen towel. Let the dough rise at room temperature for 1–1.5 hours, or until it doubles in size.
- Shape the Dough : Dust your hands with flour to prevent sticking and gently transfer the dough onto a lightly floured surface. Shape it into a round or oval loaf by folding the edges inward to create tension on the surface of the dough. Place the dough onto a piece of parchment paper or directly into a lightly greased loaf pan.
- Second Rise : Cover the dough loosely with plastic wrap or a kitchen towel and let it rise for another 30–45 minutes until it puffs up slightly.
- Bake the Bread : Preheat your oven to 375°F (190°C). If using a baking stone or Dutch oven, place it in the oven to preheat as well. If using a Dutch oven, carefully transfer the dough (on its parchment paper) into the preheated pot and cover with the lid. If baking on a baking sheet, place the dough directly on the sheet. Bake for 30–35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. If using a Dutch oven, remove the lid during the last 10 minutes of baking for a crispier crust.
- Cool and Serve : Allow the bread to cool completely on a wire rack before slicing. Serve plain, toasted, or with a spread of butter or cream cheese.