Walnut Cranberry Sourdough Bread (Best Ever, Cozy, Bakery-Style)

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Sliced walnut cranberry sourdough bread on a cutting board

Walnut Cranberry Sourdough Bread is sweet, tangy, and nutty all at once—and it feels fancy without being fussy. You get chewy dried cranberries, toasty walnuts, and that classic sourdough crust that crackles when you slice it.

This loaf is a total crowd-pleaser for holidays, cheese boards, and cozy weekends at home. And the best part? Once you learn the rhythm (mix, fold, rest, bake), you’ll want to make Walnut Cranberry Sourdough Bread on repeat.

One standout trick: toast the walnuts first. It takes 5 minutes, but it makes the flavor pop so much more. Trust me—don’t skip this step.

Why You’ll Love This Walnut Cranberry Sourdough Bread

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  • Bakery-worthy loaf: Crisp crust and chewy crumb, like your favorite artisan bakery.
  • Sweet-savory balance: Tart cranberries + rich walnuts make every bite exciting.
  • Perfect for gatherings: A show-off bread for holidays, brunch, or a cheese board.
  • Meal prep friendly: Bakes once, slices for days—great for toast and sandwiches.
  • Flexible schedule: Same-day bake or overnight cold proof for deeper flavor.

Ingredients for Walnut Cranberry Sourdough Bread

Ingredients for walnut cranberry sourdough bread on a counter
Simple pantry ingredients plus walnuts and cranberries make this loaf shine

Dough

  • Bread flour (4 cups): Gives chew and structure. All-purpose works, but loaf may be softer.
  • Whole wheat flour (1/2 cup, optional): Adds warm flavor. Swap with more bread flour if you prefer.
  • Water (1 1/2 cups, room temp): Hydrates the dough. Hold back a few tablespoons if your starter is very loose.
  • Active sourdough starter (1 cup): Use bubbly, recently fed starter for best rise.
  • Fine salt (2 teaspoons): Strengthens gluten and boosts flavor.

Mix-ins

  • Walnuts (1 cup): Toasted = better flavor. Pecans are a great swap.
  • Dried cranberries (3/4 cup): Tart sweetness. Raisins or dried cherries also work.

Walnut Cranberry Sourdough Bread Recipe

Four-panel collage of making walnut cranberry sourdough bread from mixing to baked loaf
Mix, fold, shape, and bake your way to an artisan-style loaf
  • 1. Toast the walnuts in a dry skillet over medium heat for 4–6 minutes until fragrant. Cool completely.
  • 2. Mix the flours, water, and starter in a large bowl until no dry flour remains. Cover and rest 30 minutes.
  • 3. Sprinkle the salt over the dough and pinch/fold it in until smoother, about 2 minutes. Cover.
  • 4. Stretch and fold every 30 minutes for 2 hours (about 4 rounds). The dough should become smoother and slightly puffy.
  • 5. Add walnuts and cranberries during the second or third fold. Gently fold until evenly spread.
  • 6. Bulk ferment until airy and risen about 30–50%, usually 2–4 hours at warm room temp.
  • 7. Shape into a tight round. Place seam-side up in a floured towel-lined bowl (or proofing basket). Cover.
  • 8. Proof either overnight in the fridge (8–16 hours) or at room temp 1–3 hours until puffy and slow to spring back.
  • 9. Bake: Heat oven to 450°F with a Dutch oven inside for 30 minutes. Turn dough onto parchment, score, and place in hot Dutch oven.
  • 10. Bake covered 20 minutes, then uncover and bake 20–25 minutes more until deep golden. Cool at least 1 hour before slicing.

Tips for Perfect Walnut Cranberry Sourdough Bread

  • Use active starter: Bubbly starter = better rise and lighter crumb.
  • Toast and cool nuts: Warm nuts can make dough greasy.
  • Don’t rush bulk ferment: Look for airiness and visible rise, not just the clock.
  • Score confidently: Helps the loaf expand where you want it to.
  • Cool before slicing: Cutting too soon can make the inside gummy.

Variations & Substitutions

  • Orange-cranberry: Add 1 tablespoon orange zest to the dough.
  • Walnut-free: Use pumpkin seeds or sunflower seeds.
  • Cozy spices: Add 1 teaspoon cinnamon and a pinch of nutmeg.
  • Chocolate version: Add 1/2 cup dark chocolate chips.
  • Sandwich loaf: Bake in a loaf pan (start checking around 40 minutes).

Make-Ahead & Freezing

  • Fridge proof: Shape and refrigerate overnight for deeper flavor.
  • Freeze the baked loaf: Slice, then freeze up to 2 months. Toast slices straight from frozen.
  • Refresh leftovers: Warm slices in a 350°F oven for 5–8 minutes.

Serving Suggestions & Pairings

  • Soft butter or honey butter
  • Cheese board (brie, sharp cheddar, goat cheese)
  • Toast with cream cheese and a drizzle of honey
  • With soup or salad for a cozy weeknight dinner
  • French toast for a special brunch

Reader Review: “Crackly crust, tender inside, and mix-ins in every slice. I made it for a party and everyone asked for the recipe!”

Made Walnut Cranberry Sourdough Bread? Leave a rating and tell me what mix-ins you used—orange zest, extra nuts, or a chocolate twist?

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