Cranberry raisin walnut cinnamon artisan bread is a rustic, beautifully crusty loaf filled with warm spices, sweet dried fruit, and nutty crunch. It’s the kind of bread I love baking on a weekend afternoon—my kitchen smells like cinnamon, and the golden loaf that comes out of the oven is perfect for slicing, toasting, or serving warm with butter. It’s chewy on the inside, crisp on the outside, and packed with cozy, comforting flavor.
Why You’ll Love This Recipe
I love this recipe because it delivers the kind of bakery-quality bread that feels special without requiring a ton of effort. There’s no kneading, no mixer, and no complicated shaping. The cinnamon adds warmth, the cranberries and raisins add just enough sweetness, and the walnuts bring in a satisfying texture. It’s great for breakfast, snack time, or even served alongside cheese or soup.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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All-purpose or bread flour
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Salt
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Instant yeast
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Warm water
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Ground cinnamon
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Dried cranberries
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Raisins
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Chopped walnuts
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Optional: honey or maple syrup (for a touch of sweetness)
Directions
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In a large bowl, I whisk together the flour, salt, yeast, and cinnamon.
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I stir in the dried cranberries, raisins, and walnuts.
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I add warm water and mix until a shaggy dough forms—just until no dry flour remains.
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I cover the bowl with plastic wrap or a damp towel and let the dough rise at room temperature for 8–12 hours (overnight works great).
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When I’m ready to bake, I turn the dough out onto a floured surface and gently shape it into a round.
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I let it rest for 30–60 minutes while I preheat the oven to 450°F (230°C) with a Dutch oven inside.
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Once the oven is hot, I carefully place the dough in the preheated pot, cover it, and bake for 30 minutes.
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I remove the lid and bake for another 10–15 minutes, until the crust is deep golden brown.
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I let it cool completely before slicing—if I can wait that long.
Servings and timing
This recipe makes 1 artisan loaf (about 10–12 slices).
Prep time: 15 minutes (plus overnight rise)
Bake time: 40–45 minutes
Total time: around 12–14 hours (mostly inactive)
Variations
Sometimes I swap in chopped pecans or almonds instead of walnuts. I’ve also used golden raisins or dried cherries depending on what I have. For a slightly sweeter bread, I mix a spoonful of honey or maple syrup into the water. If I want to add richness, I brush the loaf with melted butter as soon as it comes out of the oven.
storage/reheating
I store the bread at room temperature, wrapped in a kitchen towel or in a paper bag for up to 3 days. To keep the crust crisp, I avoid plastic wrap unless I’m freezing it. For freezing, I slice the loaf and wrap the slices individually—then I toast them straight from frozen. To reheat, I pop slices in the toaster or warm them in a low oven.
FAQs
Do I need a Dutch oven to make this bread?
A Dutch oven helps create that amazing crispy crust by trapping steam, but I’ve also baked this on a baking stone or sheet pan with a pan of water in the oven for steam.
Can I use active dry yeast instead of instant?
Yes, I dissolve it in the warm water first and let it sit for 5–10 minutes before adding to the dry ingredients.
Can I make this bread sweeter?
Absolutely. I add a tablespoon or two of honey or sugar to the dough if I want a slightly sweeter loaf.
How do I know when the bread is done?
The crust should be deep golden brown, and the loaf should sound hollow when tapped. I sometimes check that the internal temp is around 200°F (93°C) for doneness.
Can I add more mix-ins?
Yes, but I keep the total amount of dried fruit and nuts around 1 to 1½ cups so the bread doesn’t get too heavy.
Conclusion
Cranberry raisin walnut cinnamon artisan bread is a beautiful blend of texture and flavor, with a chewy crumb, a crisp crust, and just the right mix of sweet and spice. It’s easy enough for beginners but impressive enough to serve to guests. Whether I toast it for breakfast or enjoy it warm with butter, this loaf is pure homemade comfort—simple, rustic, and totally irresistible.
