Easy Whole Wheat Cranberry Walnut Bread : Sweet and tender whole wheat bread, studded with dried cranberries and walnuts, becomes the perfect loaf of bread for sandwiches, breakfast casseroles, or just to eat toasted and is made in with almost no effort!
Friends, I must tell you something, I am in love with Cranberry Walnut Bread.
My sister and I had a coffee date at Panera a few months back and instead of a bagel, I opted for a slice of their Cranberry Nut Bread toasted with some smear of butter.
And that is when I knew I had to recreate this bread for my own consumption at home!
Easy Whole Wheat Cranberry Bread
This cranberry bread is slightly sweet, tender, moist, and has pops of tangy flavor from the cranberries and bits of chewy goodness with the addition of chopped walnuts. It is the perfect complement to the fall season and pairs beautifully as a savory sandwich bread, killer french toast,or base of a breakfast casserole.
However, you slice it (ha! ha!) this bread is good! And good for you!!
How to Make Cranberry Nut Bread
This recipe for bread with cranberries and walnuts, starts with my Whole Wheat Bread recipe.
Bread Machine Cranberry Bread
- Start with water in the machine. Add, oil, honey, salt and gluten, then flour.
- Make a small well in flour and put yeast into that well.
- Set to manufacturer’s instructions for wheat bread and start cycle.
- When bread machine beeps to add ingredients (after initial mixing), open bread machine and add in walnuts and cranberries.
- If your bread machine does not have the option to add in mix-ins, just place walnuts and cranberries on top of the wheat flour before adding the yeast.
Oven Cranberry Bread
- Mix together water and yeast and let sit for 5 minutes, or until mixture gets creamy and a bit bubbly.
- In a separate large bowl, mix together salt, gluten, cranberries, walnuts, and flour.
- Make a well in flour mixture and pour in the water mixture. Knead until smooth (about 5 minutes).
- Let rise until doubled.
- Shape as desired (into two 1 pound loaves) and let rise until doubled again.
- Bake at 350 for 25-30 minutes.
A Few Pointers on Cranberry Bread Recipe
- Feel free to omit the walnuts from this bread to make it nut free.
- Swap out walnuts for pecans if desired.
- This bread is also incredible made with coconut oil in place of the olive oil–gives the bread an incredible rich flavor.
- Be sure to use regular yeast, not quick rise yeast.
- Vital Wheat gluten is optional, it just helps to keep the bread soft an rise evenly.
- Allow bread to cool for 30 minutes before slicing.
- Once fully cooled, store bread in sealed container, or bag, at room temperature for 48 hours. Longer than that, store in refrigerator.
Use Cranberry Walnut Bread to Make:
- Copycat Panera Roasted Turkey, Apple, and Cheddar Sandwich
- Overnight Ham and Egg Breakfast Casserole
- Easy Overnight French Toast Casserole
Cranberry Bread Recipe
Easy Whole Wheat Cranberry Walnut Bread
Whole wheat bread filled with cranberries and walnuts.
Print Pin RatePrep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 16 slices
Calories: 191kcal
Ingredients
- 4 1/2 cups 100% whole wheat flour
- 1 1/2 cups warm water
- 1/3 cup olive oil
- 1/3 cup honey
- 1 tsp gluten optional found by yeast at grocery store
- 2 tsp salt
- 1/2 cup dried cranberries
- 1/2 chopped walnuts
- 1 Tbs yeast
Instructions
Bread Machine Cranberry Bread
- Start with water in the machine. Add, oil, honey, salt and gluten, then flour.
- Make a small well in flour and put yeast into that well.
- Set to manufacture’s instructions for wheat bread and start cycle.
- When bread machine beeps to add ingredients (after initial mixing), open bread machine and add in walnuts and cranberries. If your bread machine does not have the option to add in mix-ins, just place walnuts and cranberries on top of the wheat flour before adding the yeast.
Oven Cranberry Bread
- Mix together water and yeast and let sit for 5 minutes, or until mixture gets creamy and a bit bubbly.
- In a separate large bowl, mix together salt, gluten, cranberries, walnuts, and flour.
- Add the honey and oil to the yeast mixture. Make a well in flour mixture and pour in the water mixture. Knead until smooth (about 5 minutes)
- Let rise until doubled.
- Shape as desired (into two 1 pound loaves) and let rise until doubled again.
- Bake at 350 for 25-30 minutes.
Notes
- Feel free to omit the walnuts from this bread to make it nut free.
- Swap out walnuts for pecans if desired.
- This bread is also incredible made with coconut oil in place of the olive oil
- Be sure to use regular yeast, not quick rise yeast.
- Vital Wheat gluten is optional, it just helps to keep the bread soft an rise evenly.
- Allow bread to cool for 30 minutes before slicing.
- Once fully cooled, store bread in sealed container, or bag, at room temperature for 48 hours. Longer than that, store in refrigerator.
Nutrition Facts
Easy Whole Wheat Cranberry Walnut Bread
Amount Per Serving
Calories 191 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 292mg13%
Potassium 133mg4%
Carbohydrates 33g11%
Fiber 4g17%
Sugar 8g9%
Protein 4g8%
Calcium 11mg1%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.
I would love to know how you enjoy this recipe!Snap a picture and tag #amindfullmom on Instagram or Facebook - I would love to see!
Kristen Chidsey
Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.
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So with the oven version do we not use oil and honey?
Hi Sharon, no you need to add the oil and honey to the yeast mixture after the yeast has had time develop in the water. I will make that clear in directions now. 🙂
Just wondering if u know the caloric count for this recipe. I’m losing weight and love bread. Want to make this today. Thanks
Dawn, I do not know the cakoric count per slice of bread, however remember these are all all wholesome ingredients, healthy fats and full of fiber. One Alice of this bread will fuel you with healthy carbs that can be burned efficiently by your body as well. Enjoy. Eat clean and watch portions and then eat what you love.
Hi Kristen – Thanks for sharing this great bread with the Let’s Get Real party. This will be my featured post at this week’s party.
Gaye
Thank you so much! I really appreciate the feature>
Well there you go adding something else for me to try this Thanksgiving…..now I need a bread maker-lol! I would do it without the walnuts though..not a fan 🙁
Ha! ha! You don’t need a bread maker–you can do this without….but a bread maker would be nice (and you can do pecans or no nuts, whatever floats your boat!)
What a beautiful loaf of bread! I agree about the carbs. It’s all about portions and moderation.
Everything should be about moderation!
This bread looks absolutely delicious! I am a carb-a-holic as well. 🙂
Then you will love this 🙂
What a lovely loaf of bread! And I agree — cutting out carbs isn’t the answer. Choosing good carbs is!
So glad you are with me on that Sarah 🙂
This looks so delicious! I must try this recipe. I love to bake but I’ve never tried to bake break at home.
Bread can be intimidating, but this is so easy! You can do it Elizabeth!
This looks so delicious and absolutely perfect for the season. Yum!
Thansk Marcia–it is great this time of year!
I love baked breads especially with dried fruit and nuts.
The nuts and fruit add so much!
Mmmm that looks amazing! And I really love your take on carbs. As I runner I love them and need them!
We all need them!! Thanks Kristen (awesome name by the way!)
What a beautiful loaf of bread! Love that cranberry walnut combo.
It is a perfect fall combination for fall bread!
Mmmmm, that looks delicious! And I really appreciate seeing a short ingredient list. I’m not much of a baker (or a cook if we’re being honest) and I’m always super intimidated by anything with a ton of ingredients. This looks totally doable though!
Courtney–this is SO doable!! Nothing to be intimidated by at all. Pinky promise.
I’ve never baked a yeasted cranberry bread before. This looks wonderful! I bet it would make cream cheese sandwiches that are to die for. I’ll have to try it!
Oh my Lucy!! What a great idea to make cream cheese sandwiches with this bread. I must try that.
It’s been so long since I made bead – this loaf sounds wonderful – and so much better than store bought! 🙂
Homemade bread is so much better than any store bought loaf!I hope you give it a go Shashi!
Gorgeous fall loaf, Kristen!
Thanks Allie!! I hope you enjoy it!
There really is nothing better than fresh bread! This sounds so delicious!
Thanks Liz, fresh warm bread is the best for sure!
This looks so soft and delicious!! I can smell it now 🙂
It is so soft–and the smell is simply amazing!