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Cranberry Walnut Bread Recipes As Dessert

Nabiilah is an author who loves writing fantasy/teen fiction novels like "The Other Side of Paradise" and "The Infinity Coven Trilogy."

cranberry-bread-recipes-as-dessert

Cranberry Walnut Bread Recipe

Ingredients:

Vegetarian

Produce
1 cup: Cranberries, fresh
1 tsp: Orange rind

Refrigerated
1: Egg, large

Baking & spices
2 cups: All-purpose flour
1 tsp: Baking soda
3/4 cup: Granulated sugar
1 tsp: Salt

Oils & vinegars
3 tbsp: White vinegar

Nuts & seeds
1 cup: Walnuts

Drinks
1/3 cup: Orange juice

Dairy
1/4 cup: Butter, unsalted

Liquids
1/2 cup: Water

Instructions:

  • Preheat the oven to 350°F. Spray a standard loaf pan with cooking spray and set aside.
  • Add flour, sugar, baking soda, and salt to a medium bowl and whisk to combine. Set aside.
  • In a large bowl, beat the egg until well blended.
  • To the bowl with the egg add the water, orange juice, melted butter, vinegar, and orange rind and whisk to combine.
  • Add the flour mixture to the egg mixture and stir just until blended. Add the cranberries and walnuts and stir just until mixed.
  • Pour the batter into the greased loaf pan and bake for 1 hour and 10 minutes, until the top is golden and a toothpick inserted into the loaf comes out clean. Let the baked loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
cranberry-bread-recipes-as-dessert

Cranberry Walnut Bread With Pineapple Juice Recipe

Ingredients:

Vegetarian • Makes 2 loaves

Produce
1 12 oz. bag: Cranberries, fresh
1/2 tsp: Ginger, ground
1 8oz. can: Pineapple in, juice

Refrigerated
3: Eggs, large

Baking & spices
3 cups: All purpose flour
1/2 tsp: Baking powder
2 tsp: Baking soda
1 tsp: Cinnamon, ground
2 cups: Granulated sugar
1 tsp: Kosher salt
1/4 tsp: Nutmeg, fresh ground
1 tsp: Vanilla extract, pure

Oils & vinegars
1 cup: Canola oil

Nuts & seeds
1/2 cup: Walnuts

Instructions:

  • Spray 2 - 9" loaf pans with cooking spray. Set aside. Heat oven to 350 degrees F. In large bowl, whisk together the eggs, oil, granulated sugar, and vanilla until well blended.
  • Put cranberries in food processor, and pulse a few times to roughly chop them. Add the cranberries and crushed pineapple and juice to egg mixture. In small bowl, combine the flour, soda, baking powder, salt, cinnamon, ginger and nutmeg.
  • Add the flour mixture to the wet mixture and stir until just combined. Fold in the walnuts.
  • Divide batter equally between both prepared loaf pans and bake in oven for 45 - 50 minutes or until a toothpick inserted into center comes out clean. Allow to cool in pans for 15 minutes, then invert onto wire rack and cool completely.
  • To make glaze: Combine 1 cup of powdered sugar with 1 tablespoon milk and whisk until smooth. Drizzle over cooled bread and allow glaze to set up before serving.
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Cranberry Walnut Bread With Honey Recipe

Ingredients:

Vegetarian

Produce
3/4 cup: Cranberries, dried
1 tbsp: Zest, orange

Condiments
1 tbsp: Honey

Baking & spices
1/2 tsp: Active dry yeast
3 cups: Bread flour
1 tsp: Granulated sugar
2 tsp: Kosher salt

Nuts & seeds
1/2 cup: Walnuts

Liquids
1 1/2 cups: Water

Instructions:

  • Make sure you have an oven-proof 5 to 6 quart Dutch oven with a lid, safe up to 450 degrees F.
  • Dissolve the yeast and sugar with the warm water (110 to 115 degrees F). Let it sit for 10 minutes or until foamed up.
  • In a large bowl, whisk bread flour with salt. Add the yeast mixture and honey and combine with a wooden spoon. Add the cranberries, walnuts, and orange zest. Stir to combine until no pockets of flour remain. Dough will be very sticky and wet. Cover bowl tightly with plastic wrap and let it rest for 18 hours on the countertop, undisturbed.
  • Transfer dough to a well-floured surface and turn to coat with flour. Sprinkle more bread flour as needed. Gently fold the dough over from the edges to the center to form a flat-ish ball, being careful not to burst the air bubbles trapped inside. Gently press the sides to re-shape if needed, and flour the top a little bit. Cover with plastic wrap, and let it rest for 30 minutes. Meanwhile, place the Dutch oven (with lid) inside the oven. Preheat the oven to 450 degrees F for 30 minutes. Score an X or pattern on the dough.
  • Remove the hot Dutch oven from the oven, and immediately transfer the dough to the Dutch oven, along with parchment paper. Cover with lid and bake for 30 minutes. Uncover, and bake for another 8-10 minutes until golden brown.

Easy Cranberry Walnut Bread Recipe

Ingredients:

Produce
1 cup: Cranberries, dried

Condiments
1/4 cup: Honey

Baking & spices
3 tbsp: 3 cups all-purpose flour
1/2 tsp: Instant yeast
2 tsp: Kosher salt

Nuts & seeds
1 cup: Walnuts

Liquids
1 1/2 cups: Water

Other
null: [5 qt or larger Dutch Oven]

Instructions:

  • Add flour, yeast and salt to large bowl (large enough for dough to double), stirring yeast into one portion of flour, salt the other, then stir together. Toss cranberries and walnuts and stir well to coat in the flour mixture.
  • Pour honey into warm water and stir to combine. Pour honey water into flour mixture.
  • Cover the bowl with plastic wrap, placing bowl in a draft-free , warm spot for at 12 hours.
  • Gently shape the dough into a round or oval shape. It will feel different than other breads, kind of fluid, that’s alright it lends to the rustic look. Cover the shaped dough with a piece of plastic wrap (sprinkle a little flour on top of your dough if it’s still really sticky) and then with a tea towel. Let rise for another 45 minutes.
  • Bake for 45 minutes.

Cranberry Walnut Bread Recipe

Ingredients:

Vegan

Produce
1/2 heaping cup: Cranberries, dried

Baking & spices
1/2 tsp: Active dry yeast
3 cups: All-purpose flour
1 tsp: Salt
2 tbsp: Sugar

Nuts & seeds
1/2 heaping cup: Walnuts

Liquids
1 1/2 cups: Water

Instructions:

  • In a large bowl, mix together warm water (110F) with sugar and yeast. Let sit for 10 minutes.
  • Add to yeast mixture – flour, salt, dried cranberries, and walnuts. Mix until ingredients have fully combined.
  • Lightly grease a separate bowl. Transfer dough into greased bowl, cover with plastic wrap and let rise for 10+ hours.
  • Preheat oven to 450F.
  • Lightly dust hands with flour and place dough onto a lightly floured surface. Without over-handling dough, form into ball – tuck edges underneath bottom to create a smooth top.
  • Line dutch oven with sheet of parchment paper. Lightly dust the bottom of the paper with flour to prevent the dough from sticking. And carefully transfer dough to pot.
  • Cover with lid and bake for 30 minutes then uncover and bake additional 10 minutes.
  • Remove pot from oven, carefully use paper edges to lift the bread from the pot and let it cool for 20-30 minutes before slicing into.

Sweetened Cranberry Walnut Bread Recipe

Ingredients:

Produce
112 g: Cranberries, sweetened

Baking & spices
640 g: Protein bread flour or flour, medium
40 g: Rye flour, whole
15 g: Sea salt
120 g: Whole wheat flour

Oils & vinegars
24 g: Walnut oil

Nuts & seeds
160 g: Walnuts

Prepared
8 g: Sourdough starter, ripe

Liquids
680 g: Water

Other
null: 168g levain

Instructions:

  • In a small container, mix the Levain ingredients and keep it at a warm temperature overnight.
  • Preheat your oven to 350°F (175°C). Spread the 160g walnuts out evenly on a sheet pan and bake for 10 to 15 minutes until they start to take on a little color and become very fragrant. Set aside until bulk fermentation.
  • In a medium mixing bowl, add the 600g medium-protein bread flour, 120g whole wheat flour, and 520g water and mix until no dry bits remain. Cover the bowl and let rest for 1 hour.
  • To the mixing bowl holding your dough, add the levain and a splash of water. Mix thoroughly and strengthen the dough for about 5 minutes. Let the dough rest for 10 minutes in the mixing bowl. Add the salt, another splash of water, and mix until incorporated. Then, slowly add the walnut oil over the course of the next few minutes while stretching and folding until the oil is absorbed and the dough is smooth and shiny. Transfer the dough to a bulk fermentation container and cover.
  • Add the rest of the mix-ins in the same way through the remaining folds for the first set. Perform two more sets of gentle stretch and folds during this 3-hour period, then let the dough rest the remainder of bulk fermentation.
  • Lightly flour your work surface and scrape out your dough. Using your bench knife, divide the dough in half. Lightly shape each half into a round shape. Let the dough rest for 30 minutes, uncovered.
  • Shape the dough into a round and place in proofing baskets. Cover the baskets with a reusable plastic bag.
  • Cover proofing baskets with reusable plastic and seal shut.
  • Preheat your oven with a baking surface or combo cooker/Dutch oven inside to 450°F (230°C). Bake for 30 minutes.
cranberry-bread-recipes-as-dessert

Fresh Cranberry Walnut Bread Recipe

Ingredients:

Vegetarian

Produce
1 cup: Cranberries, Fresh
1: Zest, Orange

Refrigerated
1: Egg, Large

Baking & spices
1 1/2 tsp: Baking powder
1/2 tsp: Baking soda
2 cups: Flour, Unbleached
1/2 tsp: Sea salt
1 cup: Sugar

Nuts & seeds
1/2 cup: Walnuts

Drinks
1/2 cup: Orange juice

Dairy
2 tbsp: Butter

Instructions:

  • Adjust the oven rack to the middle position and preheat the oven to 350° F.
  • Spray a loaf pan with non cooking spray (and/or line it with parchment paper)
  • Sift the dry ingredients together in a large mixing bowl. Add the cranberries and stir.
  • In another bowl, beat the egg and add the remaining wet ingredients.
  • Slowly add the wet ingredients to the dry and mix using a strong rubber spatula or wooden spoon. Scrape the batter into the loaf pan with the spatula and even out. Bake for 50-55 min, check for doneness by inserting a knife into the center of the bread. Allow to cool and cut into even slices.

Cranberry Walnut Bread With Apricot Recipe

Ingredients:

Vegetarian

Produce
1/2 cup: Cranberry, dried
1 cup: Dried apricots
1: Orange, Zest of

Refrigerated
3: Eggs

Baking & spices
1 3/4 cups: All-purpose flour
1 tsp: Baking powder
1/4 tsp: Baking soda
1/2 tsp: Cinnamon
1/4 tsp: Nutmeg
1/2 tsp: Salt
3/4 cup: Sugar

Nuts & seeds
1/2 cup: Walnuts

Dairy
113 g: Butter
1/2 cup: Milk

Instructions:

  • Preheat oven to 180 C | 350 F. Grease a 9 x 5 inch loaf pan and line with parchment paper.
  • Soak the apricots and cranberry in hot water for 15 minutes. Drain and set aside.
  • In a large mixing bowl, cream the butter and sugar. Beat in the eggs one at a time, beating until fluffy after each addition.
  • Add baking powder, baking soda, salt, nutmeg, cinnamon, orange zest and beat until well blended.
  • Stir in the flour and then add the milk ¼ cup at a time, stirring well after each addition. Fold in the apricots, cranberries and nuts. Pour the batter into loaf pan. Bake for 50-55 minutes or until toothpick inserted in the center comes out clean. Remove the bread from the oven and let it cool in the pan for 10 minutes before removing it from the pan to cool completely on a wire rack.

Cranberry Walnut Bread With Orange Zest Recipe

Ingredients:

Produce
1 1/2 cups: Cranberries, fresh
2: Orange, Zest of

Refrigerated
2: Eggs

Baking & spices
2 cups: All-purpose flour
1 1/2 tsp: Baking powder
1 tsp: Salt
1 cup: Sugar
1 tsp: Vanilla

Nuts & seeds
1 1/4 cup: Walnuts

Drinks
3/4 cup: Orange juice
6 tbsp: Orange juice, fresh

Dairy
8 tbsp: Butter
1/3 cup: Sour cream

Other
2 cups: Confectioner’s (icing) sugar

Instructions:

  • Preheat oven to 350 degrees F.
  • Coat a 9-inch by 5-inch nonstick loaf pan with nonstick cooking spray. Roast walnuts on a baking sheet for a few minutes until they are toasty and fragrant. Be careful not to over-darken them. Remove from oven and chop coarsely. Whisk the eggs in a medium sized bowl. Add the orange zest, orange juice, sour cream, and vanilla and whisk to combine. Combine the flour, sugar, salt, and baking powder in a large mixing bowl or bowl of food processor. Cut the butter into small cubes.
  • With a pastry cutter, or pulsing with a food processor, cut the butter into the flour mixture until it is the texture of a coarse meal. Gently fold the wet ingredients into the dry ingredients with a wooden spoon or rubber spatula until just combined. Gently fold in the chopped cranberries and ¾ cup roasted walnuts. Pour batter into prepared pan and bake for about an hour, until golden brown and a toothpick inserted into the middle comes out clean. Let cool 5 minutes, then remove from pan. Let cool on baking rack.

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