If you’re looking for a cranberry bread recipe that is not overly sweetened, then this recipe is for you.

Using your sourdough starter, dried cranberries, and some walnuts you can make this soft sandwich style bread any day of the week for any meal.

Here I go into tools you need, ingredients and step by step instructions to help you bake a delicious Cranberry & Walnut Sourdough Bread.

Let’s Dive in

Cranberry & Walnut Sourdough Bread Recipe

This recipe is similar to my basic sourdough sandwich bread recipe. But with add ins.

Tools you need

Stand mixer with dough hook
Bowl
Bread pan

Ingredients

1 cup active sourdough starter
1.5 cups water
2 tablespoon extra-virgin olive oil
1 tablespoon salt
1 tablespoon sugar
3-3.5 cups all-purpose flour
2/3 cup Walnuts, chopped finely
2/3 cup dried cranberries, chopped finely

Instructions

Part 1

In your mixer, add sourdough starter, water, oil, salt, sugar. Mix until milky.
Slowly add your flour in 1/2 cup at a time, mixing well.
Add enough flour to get a Dough that is sticky but holding its shape and climbing the dough hook. About 3-3.5 cups total.
Knead for 3-5 minutes with the mixer until well combined, and smooth.
Take a large bowl and lightly line it with oil.
Place your dough in the oiled bowl, flipping over once so it’s covered in oil.
Allow your dough to rest and bulk ferment for 8- 12 hours in a bowl with a tight cover on it (either use a wet tea towel or plastic wrap to cover the bowl).

Part 2

Pull dough out of the bowl in a very lightly floured surface. Do not fold or knead.
Place the finely chopped walnuts and dried cranberries in the middle of the dough.
Fold dough like an envelope over the cranberries and walnuts.
Knead until well combined.
Roll your dough into a log, tucking in ends.
Oil your bread pan and place your dough in your bread pan seam side down.
Push in any piece of cranberries or walnuts inside the dough. Any left on the outer crust will likely get burnt.
Allow to proof for 60 minutes.
Pre heat your oven to 400 degrees F.
Bake for 45-50 minutes until crust is golden brown.
Optional: once out of the oven, brush butter on top.
Allow to cool and serve.

That’s It!

This bread goes well with soups, sandwiches and even eggs because the fruity and crunchy bits is just enough to elevate your bread without creating a dessert.

Enjoy!

Please note the loaf in the pictures are exactly how the recipe writes. When I did the video, I did half a loaf in a bread pan and made the other half as a boule. I would suggest using steam if baking in a boule shape for best oven spring.

-Chelsea, The Cottage Vegetable

The Cottage Vegetable website is an AI FREE zone! Everything is written and photographed by myself, Chelsea.