If you’re anything like me, having a go-to bread that’s both reliable and delicious is a must in your kitchen. This Cranberry Raisin Walnut Cinnamon Artisan Bread quickly became a treasured staple in my home because it blends just the right amount of sweetness, crunch, and warmth—a true hug in bread form. The first time I made it, my family gathered around the kitchen with eager smiles, savoring each slice. There’s something special about that combination of tart cranberries, chewy raisins, crunchy walnuts, and a cozy cinnamon note that feels perfect any time of day.
In everyday cooking, this Cranberry Raisin Walnut Cinnamon Artisan Bread fits so well because it uses simple ingredients you likely already have. I appreciate that it’s a soft crust artisan loaf, making it soft enough for sandwiches but hearty enough to stand alone. It’s not complicated—no fancy tools or hard-to-find items—which means even if you’re juggling a busy weeknight, you can pull it together and have the kind of homemade fruit nut bread everyone loves.
What makes this even better is how versatile it is. I often turn to this bread when I want something a bit special but don’t want to depend on the store-bought stuff. It’s become a family favorite that people ask for during cozy dinner gatherings or weekend breakfasts with coffee. If you’re a fellow home cook hunting for a dependable recipe you can trust, this Cranberry Raisin Walnut Cinnamon Artisan Bread is worth trying. You’ll love the balance of flavors and how it brings people together around the table without any fuss.
What You’ll Need:
For this Cranberry Raisin Walnut Cinnamon Artisan Bread, here’s a straightforward list of what goes into it:
- 3 ½ cups all-purpose flour (You can swap half for whole wheat if you want a nuttier flavor)
- 1 ½ teaspoons active dry yeast (Found in the baking aisle—no special trips required)
- 1 teaspoon salt
- 1 tablespoon ground cinnamon (freshly ground or pre-ground works fine)
- 1/4 cup sugar (white or brown sugar both work well)
- 1 cup dried cranberries (Look for these in the dried fruit section)
- 1 cup raisins (Any variety, but I usually use golden raisins for extra sweetness)
- 1 cup chopped walnuts (Toast them lightly if you want extra flavor)
- 1 ½ cups warm water (Between 105-115°F to activate yeast just right)
- 2 tablespoons olive oil or melted butter (I like butter for richness here)
No worries if you don’t have walnuts—pecans or almonds make a great simple swap in this Cranberry Raisin Walnut Cinnamon Artisan Bread. The dried fruits are flexible too. I’ve even mixed in chopped dates or figs when cranberries weren’t on hand.
Shopping for these ingredients is pretty straightforward. You’ll find everything at your regular grocery store without hunting specialty sections. Plus, using pantry staples keeps this bread budget-friendly. You don’t have to splurge to get a soft crust artisan loaf that tastes this good.
A little prep shortcut: I sometimes soak the cranberries and raisins in warm water for 10 minutes to plump them up before adding them into the dough. It’s optional, but it makes the fruit really juicy in the final loaf.
If you have extra bread (which I doubt—you’ll want to eat it all fresh), wrap it tightly and freeze in a zip-top bag for up to 2 weeks. I find slicing it before freezing helps with easy thawing.
One more personal note: I like adding a bit more cinnamon if I’m making this to pair with afternoon tea. It deepens that warm spice effect without being overpowering.
Let’s Make It Together:
- Activate your yeast: Start by stirring the active dry yeast into your warm water. Let it sit for about 5 minutes until you see foam forming. This means your yeast is alive and ready for the Cranberry Raisin Walnut Cinnamon Artisan Bread.
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, salt, sugar, and cinnamon. This artisan bread recipe gets its wonderful flavor from that simple spice blend that’s mixed throughout the dough.
- Combine wet and dry: Slowly pour the yeast mixture and olive oil (or melted butter) into your dry ingredients. Stir everything together with a wooden spoon or spatula until a shaggy dough forms.
- Add fruit and nuts: Now fold in your cranberries, raisins, and walnuts evenly. It’s important to incorporate them gently so they spread well but don’t get crushed.
- First rise: Cover your bowl with a clean kitchen towel and let your dough rise in a warm place for about 1 to 1 ½ hours. It should nearly double in size. This is where I used to rush my Cranberry Raisin Walnut Cinnamon Artisan Bread, but taking your time here really pays off for texture and flavor.
- Shape your loaf: Once risen, gently turn the dough out onto a floured surface. Shape it into a round ball or oval (whatever feels right).
- Final rest: Place your shaped dough on a parchment-lined baking sheet or into a floured proofing basket if you have one. Cover it again and let it rest for 30 to 45 minutes to puff up.
- Preheat oven: While the dough rests, preheat your oven to 425°F. If you have a Dutch oven, this is a perfect artisan bread recipe to try baking in it for a lovely soft crust artisan loaf. Otherwise, a baking stone or sheet works fine.
- Score the top: Just before baking, use a sharp knife to make a few shallow slashes across the dough’s surface. This helps the bread expand nicely in the oven.
- Bake: Place your bread in the oven for 30 to 35 minutes. The kitchen will smell amazing when your Cranberry Raisin Walnut Cinnamon Artisan Bread is ready. Look for a golden-brown crust and a hollow sound when you tap the bottom.
- Cool completely: Transfer your bread to a wire rack to cool before slicing. This resting time allows the crumb to set up perfectly.
From start to finish, this Cranberry Raisin Walnut Cinnamon Artisan Bread takes about 3 to 4 hours, including rising times. The hands-on work is only about 15 minutes though, making it great for prepping earlier and letting the dough do its thing.
While it bakes, I often set the table or whip up a simple salad to go alongside. Real home cooks like us appreciate multitasking moments during bread-making.
If your bread looks a little less perfect at first, don’t worry. Every loaf has a bit of its own charm! Baking this Cranberry Raisin Walnut Cinnamon Artisan Bread over several batches has taught me patience and that even “imperfect” loaves taste wonderful.
For a tested shortcut, try this no-knead version I saw on Bowl of Delicious’s site. It’s an option when you’re short on time but want all the cinnamon raisin bread goodness.
How to Serve & Enjoy:
This Cranberry Raisin Walnut Cinnamon Artisan Bread is so versatile on the table. I usually serve it sliced thick for breakfast with butter and a drizzle of honey. It’s sweet enough to enjoy without toppings but hearty enough to pair with eggs or yogurt.
For lunch, it makes a delightful slice for turkey or cream cheese sandwiches. The cinnamon raisin bread vibe adds a pleasant surprise that elevates a simple sandwich.
At dinner parties or cozy gatherings, I slice it thin and toast slightly to serve with a selection of cheeses. It pairs wonderfully with brie, goat cheese, or a sharp cheddar—the tart cranberries balancing the savory.
Side dishes I love alongside this bread are roasted root vegetables or a fresh green salad dressed with lemon vinaigrette. The refreshing salad cuts through the sweetness and nutty crunch of the bread perfectly.
This Cranberry Raisin Walnut Cinnamon Artisan Bread is a crowd-pleaser for holiday breakfasts or as part of a brunch spread. It’s especially fun to serve alongside our pumpkin cornbread with cinnamon honey butter, another family favorite that complements it well.
If you have any leftover bread (sometimes a rare treat at my house), I toast it and spread it with cranberry jalapeno dip for a sweet and spicy snack. I’ve also tried making French toast with leftover slices—a definite winner.
For seasonal variations, adding a handful of chopped dried apricots or figs gives a unique twist that’s just as lovely. Friends and family always enjoy the familiar comfort of this homemade fruit nut bread, especially during cooler months when cinnamon feels just right.
Your Questions Answered:
Can I make this Cranberry Raisin Walnut Cinnamon Artisan Bread ahead of time?
Absolutely! I like to prepare the dough the night before and let it rise slowly in the fridge. This slow fermentation boosts flavor. Just bring it back to room temperature before shaping and baking.
What’s a good substitute for walnuts in this Cranberry Raisin Walnut Cinnamon Artisan Bread?
Pecans or almonds work well. I sometimes use toasted pumpkin seeds for a different crunch. Pick what you or your family enjoy most to keep it your own.
How do I adjust this Cranberry Raisin Walnut Cinnamon Artisan Bread for more or fewer people?
This recipe easily doubles or halves. For bigger batches, just increase ingredients proportionally and use a larger bowl. Smaller batches might bake faster, so check sooner.
Can I use instant yeast instead of active dry yeast?
Yes, instant yeast can shorten your rising time. Use slightly less—about 1 ¼ teaspoons—and mix it directly into the dry ingredients.
Can I add other spices to the dough?
Definitely. Cardamom and nutmeg blend beautifully with cinnamon in this fruit nut bread. I occasionally add a pinch of ground cloves in holiday versions.
How do I keep the bread fresh longer?
Store it in a breathable fabric bag or loosely wrapped in foil at room temperature for up to 3 days. For longer storage, freezing sliced bread is best.
Does this Cranberry Raisin Walnut Cinnamon Artisan Bread require kneading?
No kneading is necessary if you use a no-knead approach. Otherwise, a quick 5-minute knead by hand or mixer helps develop the gluten. I’ve shared a no-knead method on my site too for those who prefer less hands-on time.
If you want more inspiration, you might enjoy the recipe for Blueberry Jam Cinnamon Raisin Walnut Sourdough Bread found in the Facebook Artisan Bread group. It adds a delicious twist for sourdough lovers.
For another take on cinnamon raisin bread you can bake Dutch oven style, check out the no knead cinnamon raisin bread recipe at Bowl of Delicious.
Final Thoughts:
This Cranberry Raisin Walnut Cinnamon Artisan Bread holds a special place in my recipe box because it balances simplicity with flavor so well. It’s become a family favorite that feels both comforting and a little bit indulgent.
My Best Cranberry Raisin Walnut Cinnamon Artisan Bread Tips:
- Take your time with the first rise—it makes the biggest difference in texture.
- Don’t skip the final proof before baking; it gives your loaf that perfect puff.
- Toast walnuts lightly before adding for extra depth of flavor.
I’ve tested variations adding dried apricots, swapping walnuts for pecans, and even trying half whole wheat flour. Each version brings something lovely, but the cranberry, raisin, walnut, and cinnamon combo is our go-to.
The version that gets requested most often is the classic soft crust artisan loaf with just the cranberries and walnuts—simple, dependable, and crowd-pleasing every time.
I hope you make this Cranberry Raisin Walnut Cinnamon Artisan Bread your own in the kitchen. It’s a warm, tasty choice that’s surprisingly easy to pull off, and it always brings smiles to the table.
For more reliable dinner ideas, you might want to try my pumpkin cornbread with cinnamon honey butter—it’s just as much a comfort food as this bread.
Enjoy every slice, friend!
Cranberry Raisin Walnut Cinnamon Artisan Bread
This Cranberry Raisin Walnut Cinnamon Artisan Bread combines the warm flavors of cinnamon with tart cranberries, sweet raisins, and crunchy walnuts, creating a perfect homemade treat for breakfast or snacks.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (8 servings)
- Category: Snack
- Method: Baked
- Cuisine: American
Ingredients
- 3 1/2 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 2 teaspoons active dry yeast
- 1 1/2 teaspoons salt
- 1 1/4 cups warm water (110°F)
- 1/2 cup dried cranberries
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- 2 tablespoons honey
Instructions
- In a large bowl, combine flour, cinnamon, yeast, and salt.
- Add warm water and honey; mix until a sticky dough forms.
- Fold in cranberries, raisins, and walnuts evenly throughout the dough.
- Cover bowl with a damp cloth and let the dough rise at room temperature for 1 to 2 hours, until doubled in size.
- Preheat oven to 450°F (230°C). Place a Dutch oven or heavy pot inside to heat.
- Turn the dough onto a floured surface and shape into a round loaf.
- Carefully transfer the dough to the preheated Dutch oven, cover with the lid, and bake for 30 minutes.
- Remove lid and bake for an additional 10-15 minutes until the crust is golden and crisp.
- Let the bread cool on a wire rack before slicing.
Notes
For extra flavor, brush the warm bread with melted butter and sprinkle with a little cinnamon sugar before serving.