Cranberry Walnut Bread

I made this bread with dried blueberries instead of cranberries and it turned out great!

Well this bread is amazing. I used milk and lemon juice instead of buttermilk, butter instead of margarine, increased the cranberries and walnuts, and probably added another 1/4 cup of flour while I was babysitting the kneading cycle (I sprinkle it in until the loaf stops sticking to the walls). I also added the cranberries and walnuts right at the beginning because I like them well blended in. It turned out great! The top was a little flat, but my yeast expired two months ago so I’m going to blame that. It tastes delicious and I will definitely make it again!

Great flavor and texture. We tried it while it was still warm and it was very moist. Will see how it is the next day, but if nothing else it will be great toasted and buttered! The only change I made was to take it out of the bread machine after the second knead. I then divided it in two and baked it in small (8.5″ x 4.5″) loaf pans (sprayed with vegetable cooking spray) at 350 degrees for 30 minutes. Definitely will make again!

Outstanding recipe. Moist and delicious throughout. The sweetness from the cranberry and honey gives it a delightful flavor without the guilt. The bread pairs well with turkey for a early preview of Thanksgiving. This one is a keeper

I’ve made this numerous times and love it. I double the craisins and nuts. The last two times I’ve used raisins and it is equally delicious.

Many times I leave out the cranberries and walnuts and cinnamon for a regular loaf bread. It is our favorite.

I was really looking forward to this as it sounds delicious. However, without tweaking very much, my bread maker and I couldn’t get on the same page about this one. I’ve been using a bread maker for over 20 years and this one baffled it. It just refused to turn out. I might try it again in case of an error on my part, but I seriously don’t think it was me. Maybe not enough flour It did seem a little light in that dept. *shrug*

I made it and it was delicious. I would maybe decrease the brown sugar little next time.

I made this following my machine ‘s instructions, waiting to put in nuts and raisins until a beep 5 minutes before the end of the first knead. It tasted and smelled so good, but most of the craisins were on the bottom crust. I can hardly wait to try it again. I expect I will up my rating.

Great recipe.

This was delicious bread. I used the bread maker on the dough setting and had to add approximately 1/2 cup more flour. I mixed the dried cranberries and the nuts in with the flour and other dry ingredients before adding to my machine .I used half and half because I was out of milk. Baked at 350 degrees for 55 minutes in a glass bread pan. It got rave reviews from family members. Will definitely make again. Thanks for the recipe.

Great recipe! I substituted pecans for the nuts and used soy milk instead of butter milk. Had it with some peanut butter and just incredible! Throw it all in the bread maker and hit light crust and come back 2:45 later for a real treat!

very good – added more cranberries and walnuts – and it needed additional flour

Wow. Just wow. What a light, fluffy, lightly-flavored bread. I was looking for something new on which to put peanut butter and jelly and I think this will be perfect. Thanks for the recipe!

Wow. Just wow. What a light, fluffy, lightly-flavored bread. I was looking for something new on which to put peanut butter and jelly and I think this will be perfect. Thanks for the recipe!

This is an excellent recipe. But no recipe is ever so good that I don’t tinker. Two hints: Boil the cranberries in about 2/3 cups of water until soft. Reserve the water to use in the recipe. Hint 2: Add the cranberries and walnuts immediately with all other ingredients. I always use butter in preference to margarine. Raisins work well in the recipe as well. Happy baking!

I added about 1/4 cup flour during kneading as it was too sticky, but otherwise it was PERFECT! Love this bread toasted with butter spray.

I don’t believe in using bread machines but this recipe looked so good I decided to make it and just put it in the oven. Worked very well and was very tasty.

I double the craisins and walnuts. We love this bread! Great toasted also!

I’ve made this twice and both times I used my bread machine on dough cycle. When the dough cycle was finished I put it on a well floured counter and folded it over a few times to punch it down a little. I put it on floured parchment paper and gave it a second rise. That took about an hour. I baked it in my preheated cast iron Dutch oven covered for 20 minutes then removed the lid for the last 15-20 minutes. The crust was crunchy but the center is moist and flavorful. Both times I had to add extra flour during the dough cycle, about 1/3 cup. This is a wonderful tasting bread and the kitchen smells heavenly while its baking and cooling. Highly recommend this bread!!!

Used 1 packet of yeast, subbed EVOO for soft butter. Upped cinnamon to 1/2 T. Used 2 1/2 C. whole wheat flour and 1 C. bread flour. Used dough setting on bread machine. Was going to add cranberries and walnuts a little before kneading was done but forgot. After I took it out I added them and kneaded dough a little to mix it in. Split dough between 2 loaf pans and let rise until about double. Baked at 350 for around 30 min., but actually think it took less time.