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Cranberry Raisin Walnut Cinnamon Artisan Bread

This easy no-knead loaf brings together tart cranberries, sweet raisins, and crunchy walnuts with a hint of cinnamon, perfect for busy mornings.
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 13 hours 30 minutes
Servings: 12 slices
Course: Breakfast, Brunch
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 3 cups all-purpose flour
  • 1 1/4 teaspoons salt
  • 1 teaspoon instant yeast
  • 2 tablespoons granulated sugar (or brown sugar for deeper flavor)
  • 2 teaspoons ground cinnamon
Wet Ingredients
  • 1 1/2 cups warm water (about 105–115°F / 40–46°C)
  • 1 tablespoon melted butter or oil (optional, for brushing)
Mix-Ins
  • 1 cup dried cranberries
  • 1/2 cup raisins
  • 3/4 cup chopped walnuts, lightly toasted Toast walnuts in a 350°F oven for 6–8 minutes until fragrant.
Optional Ingredients
  • Extra flour for dusting
  • Sprinkle of cinnamon sugar for the top (optional)

Method
 

Preparation
  1. In a large bowl, stir together the flour, salt, yeast, sugar, and cinnamon until evenly distributed.
  2. Pour in the warm water and gently mix with a wooden spoon until a shaggy, sticky dough forms.
  3. Add the cranberries, raisins, and walnuts. Use a spatula to fold them evenly through the dough.
  4. Cover the bowl with plastic wrap or a clean towel and let it sit at room temperature for 12–18 hours.
  5. Gently turn the dough onto a floured surface and shape it into a rough round.
Baking
  1. Preheat the oven to 450°F (230°C) with the empty Dutch oven inside for 30 minutes.
  2. Lift the dough on parchment and set it in the hot pot, score the top with a sharp knife, and cover.
  3. Bake covered for 30 minutes, uncover and bake an additional 10-15 minutes until golden.
  4. Transfer the loaf to a rack and let cool for at least 30 minutes before slicing.

Notes

Start the dough before bed for minimal morning effort. If short on time, a 6-8 hour rise works.