Cranberry Raisin Walnut Cinnamon Artisan Bread is a rustic, crusty loaf packed with dried fruit, crunchy walnuts, and warm cinnamon. It’s naturally sweet, hearty, and perfect for slicing fresh or toasting with a little butter. Whether I serve it for breakfast, alongside a cheese board, or just enjoy a slice with tea, this bread always feels homemade and comforting.
Why You’ll Love This Recipe
I love how this artisan bread delivers big flavor with just a handful of simple ingredients. It has a chewy, golden crust and a soft, airy interior dotted with raisins, cranberries, and toasted walnuts. The hint of cinnamon adds warmth without overpowering the bread, and I don’t even need a mixer or kneading—just a little time and patience. It’s one of those recipes that makes my whole kitchen smell amazing.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
Bread flour
-
Instant yeast
-
Salt
-
Ground cinnamon
-
Warm water
-
Dried cranberries
-
Raisins
-
Chopped walnuts (toasted, if preferred)
Directions
-
In a large mixing bowl, I combine the flour, salt, cinnamon, and instant yeast.
-
I stir in the warm water until a shaggy dough forms, then fold in the cranberries, raisins, and walnuts.
-
I cover the bowl with plastic wrap or a kitchen towel and let the dough rise at room temperature for 12–18 hours, or until it has doubled in size and bubbles form on the surface.
-
I turn the dough out onto a floured surface and shape it gently into a round loaf.
-
I let it rest for 30–45 minutes while the oven preheats to 450°F (230°C) with a Dutch oven or heavy pot inside.
-
I carefully transfer the dough into the hot Dutch oven, cover it, and bake for 30 minutes.
-
I remove the lid and bake for another 10–15 minutes, or until the crust is deep golden brown.
-
I let the bread cool completely on a wire rack before slicing.
Servings and timing
This recipe makes 1 medium artisan loaf and takes about 14–20 hours total, including rise time and baking. Most of the time is hands-off, making it a great weekend baking project.
Variations
Sometimes I add orange zest to brighten the flavor or swap the raisins for golden raisins or chopped dried apricots. I’ve also mixed in a bit of honey or maple syrup for extra sweetness. For a nut-free version, I just leave out the walnuts or replace them with sunflower or pumpkin seeds.
Storage/Reheating
I store the bread wrapped in a kitchen towel or in a paper bag at room temperature for up to 3 days. To keep it longer, I slice and freeze it, then toast slices straight from the freezer. To refresh the crust, I warm a slice in the oven or toaster oven for a few minutes.
FAQs
Can I use all-purpose flour instead of bread flour?
Yes, I’ve made it with all-purpose flour. The texture is slightly softer, but it still turns out great with a nice crust.
Do I need a Dutch oven?
A Dutch oven helps create steam for that beautiful artisan crust, but I’ve also used a heavy oven-safe pot with a lid or even a baking stone with a pan of water in the oven.
Can I use active dry yeast instead of instant?
Yes, I dissolve it in the warm water first before adding it to the flour. The rise time may be a little longer, but it works just as well.
Why is my dough so sticky?
This dough is naturally sticky and wet—that’s what gives it a chewy, open crumb. I handle it gently with floured hands and don’t add too much extra flour when shaping.
How do I toast the walnuts?
I spread them on a baking sheet and toast them in the oven at 350°F (175°C) for about 8–10 minutes, or until fragrant. It deepens their flavor and adds a nice crunch.
Conclusion
Cranberry Raisin Walnut Cinnamon Artisan Bread is one of those recipes I turn to when I want something rustic, flavorful, and a little special. It takes time, but the hands-off process makes it so approachable—even if I’m not a bread expert. Every slice is full of chewy fruit, crunchy nuts, and warm cinnamon, making it perfect for breakfast, snacks, or sharing with someone I love.
