Cranberry Walnut Bread
There’s nothing better than the smell of fresh Cranberry Walnut Bread drifting through your kitchen. This recipe feels like bakery bread but takes almost no effort because it’s made in your breadmaker. Just add your ingredients, press start, and let your bread machine do all the magic. I love the pop of flavor from the cranberries and a little crunch from the walnuts. It’s amazing toasted with butter or enjoyed warm straight from the pan. If you’re looking for a simple, reliable recipe that tastes great without the work – this is it. Perfect for breakfasts, snacks, or holiday gift giving.
Ingredients needed to make Cranberry Walnut Bread in the breadmaker:
- 1 cup plus 2 tsp warm milk
- 3 tbsp softened unsalted butter
- 3 cups bread flour
- 3 tbsp brown sugar
- 1 tsp salt
- 1 tsp bread machine yeast
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts
How to make Cranberry Walnut Bread in the breadmaker:
- Add warm milk and butter to the bread maker pan.
- Add flour, sugar and salt on top, keeping them separate from the water.
- Make a small well in the flour and add the yeast.
- Set your machine to 1.5 lb, light, and Basic or Sweet Bread cycle.
- Add cranberries and walnuts to the dispenser or when your machine beeps for mix-ins, add the cranberries and walnuts. The dispenser only holds 1 cup so if you want more mix-ins add in extra cranberries and walnuts at this time.
- Let the machine finish the cycle, then cool slightly before slicing.
Notes:
- Baking time: Approximately 2 1/2 to 3 hours depending on your bread machine. Follow your machine instructions and settings. Time includes mixing, kneading, rising and baking which are done by the machine.
- Use dried cranberries: Fresh or frozen cranberries add too much moisture and can affect the texture.
- Check your dough: After a few minutes of mixing, the dough should form a smooth, slightly tacky ball. Add 1-2 tbsp flour or milk if needed.
- Walnut swap: Pecans or almonds work great if you prefer a different nut.
- Softer crust tip: Lightly brush the top with melted butter right after baking.
- Room Temperature: Keep bread in an airtight container or wrapper tightly in plastic for 3-4 days.
- Freezer: Slice the loaf, wrap each slice or whole loaf tightly in plastic wrap, then place in a freezer-safe bag. Freezes well for up to 3 months.
Other bread recipes to try:
Cranberry Walnut Bread
There's nothing better than the smell of fresh Cranberry Walnut Bread drifting through your kitchen.
Equipment
- 1 Breadmaker
Ingredients
- 1 cup plus 2 tsp warm milk
- 3 tbsp softened unsalted butter
- 3 cups bread flour
- 3 tbsp brown sugar
- 1 tsp salt
- 1 tsp bread machine yeast
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts
Instructions
- Add warm milk and butter to the bread maker pan.
- Add flour, sugar and salt on top, keeping them separate from the water.
- Make a small well in the flour and add the yeast.
- Set your machine to 1.5 lb, light, and Basic or Sweet Bread cycle.
- Add cranberries and walnuts to the dispenser or when your machine beeps for mix-ins, add the cranberries and walnuts. The dispenser only holds 1 cup so if you want more mix-ins add in extra cranberries and walnuts at this time.
- Let the machine finish the cycle, then cool slightly before slicing.
- Notes: *Baking time: Approximately 2 1/2 to 3 hours depending on your bread machine. Follow your machine instructions and settings. Time includes mixing, kneading, rising and baking which are done by the machine. *Use dried cranberries: Fresh or frozen cranberries add too much moisture and can affect the texture. *Check your dough: After a few minutes of mixing, the dough should form a smooth, slightly tacky ball. Add 1-2 tbsp flour or milk if needed. *Walnut swap: Pecans or almonds work great if you prefer a different nut. *Softer crust tip: Lightly brush the top with melted butter right after baking. *Room Temperature: Keep bread in an airtight container or wrapper tightly in plastic for 3-4 days. *Freezer: Slice the loaf, wrap each slice or whole loaf tightly in plastic wrap, then place in a freezer-safe bag. Freezes well for up to 3 months.
Tried this recipe?Let us know how it was!