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Cranberry Walnut Bread Recipe

Yields15 Servings

This bread recipe falls into the category of a superfood thanks to the cranberries, walnuts and cinnamon. It’s a hybrid loaf because it calls for both yeast and baking soda. The bread rises following the kneading cycle and then rises some more as it bakes thanks to the baking soda. This bread is great for instant energy and probably more nutritious than an energy bar. It makes a great sandwich bread for chicken or turkey and is great dipped into a soup or toasted at breakfast. Make sure you reserve the cranberries and walnuts for addition to the bread machine at the beep towards the end of the kneading cycle, or use your fruit and nut hopper if your machine has one. Tossing the dried cranberries in flour will make the sticky fruit more likely to pour from the hopper instead of getting stuck to the sides.

 0.25 cup water
 1 egg
 3 tbsp honey
 1.50 tsp butter, softened
 3.25 cups bread flour
 1 cup milk
 1 tsp salt
 0.25 tsp baking soda
 1 tsp ground cinnamon
 2.50 tsp active dry yeast
 0.75 cup dried cranberries
 0.50 cup chopped walnuts
 1 tbsp white vinegar
 0.50 tsp sugar

Place all ingredients except the cranberries and walnuts in the pan of the bread machine in the order identified or recommended by the manufacturer.


Select the fruit and nut cycle or the basic white cycle, 1.5-pound loaf, medium crust and press start.


If your machine has a fruit setting, add the cranberries and walnuts at the signal, or around 5 minutes before the kneading cycle has finished. If you have a fruit and nut hopper just add to the hopper.


When done let the bread rest for 10 minutes and then slice and serve.

Nutrition Facts

Servings 0