This cranberry raisin walnut cinnamon artisan bread has been a weekend ritual in my kitchen for years. I first discovered this combination while experimenting with overnight no-knead dough one autumn; the house filled with warm cinnamon and the bright, tangy scent of cranberries as the loaf baked. It became an instant favorite because it combines the rustic crumb of an artisan loaf with the cozy, familiar flavors of fall in every slice. The crust develops a satisfyingly deep color and crackle while the interior stays soft, studded with chewy fruit and crunchy walnut pieces.

I love serving this loaf for relaxed breakfasts and holiday brunch tables because it pairs beautifully with butter, cream cheese, or a smear of ricotta and honey. It’s forgiving for home bakers: no kneading reduces stress, and the overnight rest builds great flavor. I discovered that using a cool refrigerator overnight for a second rise intensifies aroma and gives the crumb a better open structure. Our family reaches for second helpings, and guests often ask for the recipe — it’s one of those perfect, repeatable bakes that always feels special.

Ingredients

• Room-temperature water (1½ cups): Use filtered water to avoid off flavors; water at about 70–75°F encourages predictable yeast activation. Tap water is fine if it’s not heavily chlorinated.
• Honey (2–3 tablespoons): Adds gentle sweetness and helps crust caramelization. I prefer a mild clover honey; robust buckwheat will make the loaf deeper and earthier.
• Active dry yeast (1 teaspoon): Standard active dry works well. Instant yeast can be used at ¾ teaspoon without proofing in water first.
• Bread flour or all-purpose flour (3 cups): Bread flour gives better structure and chew due to higher protein; all-purpose is a perfectly acceptable swap for softer crumb. Brand note: King Arthur or Bob’s Red Mill produce consistent results.
• Kosher salt (1 teaspoon): Enhances flavor; if using table salt, reduce slightly to about ¾ teaspoon.
• Ground cinnamon (1 teaspoon): Choose a fresh jar for maximum aroma; Ceylon or Saigon cinnamon will change the intensity slightly.
• Dried cranberries (¾ cup): Look for tart sweetened varieties — some are candied and very sweet. If very dry, soak briefly in warm water and drain.
• Raisins (½–¾ cup): Golden or regular raisins both work; size and chewability will vary slightly. ½ cup yields a lighter fruit presence, ¾ cup is fruit-forward.
• Chopped walnuts (½ cup): Lightly toast in a dry skillet for 3–4 minutes to deepen flavor; cool before adding so they don’t soften the dough.

Instructions

Activate the yeast: Stir 1½ cups room-temperature water with 2–3 tablespoons honey until combined. Sprinkle 1 teaspoon active dry yeast over the surface and let rest 5–10 minutes until foamy. Foam indicates healthy yeast; if nothing happens after 15 minutes, start again with fresh yeast. Mix dry ingredients: In a large bowl whisk 3 cups flour, 1 teaspoon kosher salt, and 1 teaspoon ground cinnamon together until evenly blended. This helps distribute the cinnamon and salt so you don’t get concentrated pockets of either in the finished loaf. Combine wet and dry: Pour the foamy yeast mixture into the dry ingredients. Use a wooden spoon or spatula to mix until the dough is shaggy and all the flour is hydrated. Fold in the cranberries, raisins, and chopped walnuts until mostly distributed; the dough should be tacky but manageable. Overmixing is unnecessary — the long rest develops gluten. First rise (bulk fermentation): Cover the bowl with plastic wrap or a lid and let rise at room temperature for 8–10 hours (overnight is ideal). The dough will expand and show bubbles. Look for about doubling in size and a light, aerated surface before proceeding. Shape and cold ferment: Turn the dough onto a lightly floured surface, shape it gently into a tight round, and place seam-side up in a lightly floured banneton or bowl lined with a floured towel. Cover and refrigerate overnight (8–18 hours) to develop flavor and make the dough easier to score before baking. Preheat and score: Remove the Dutch oven lid and place the empty Dutch oven in the oven. Preheat the oven to 450°F (232°C) with the covered Dutch oven inside for at least 30 minutes. When ready, turn the dough out onto parchment, score the top with a sharp blade (two shallow slashes or a cross), and transfer on the parchment to the preheated Dutch oven. Bake covered: Cover and bake at 450°F for 30 minutes. The steam trapped in the pot helps the crust expand and develop a glossy sheen. Avoid opening the oven during this stage so the loaf can fully oven spring. Bake uncovered: Uncover and bake an additional 15–20 minutes until the crust is deep golden brown and the internal temperature reaches around 205–210°F (96–99°C). If the exterior is browning too quickly, tent loosely with foil for the last minutes. Cool before slicing: Transfer the loaf to a wire rack and cool for at least 1 hour before slicing. Cooling sets the crumb so slices won’t be gummy; patience pays off.

Storage Tips

Store the cooled loaf at room temperature for 2 days in a paper bag to keep the crust crisp. After that, move it to a loose plastic bag or reusable food wrap to retain moisture without making the crust soggy; refrigerating will accelerate staling. For longer storage, slice and freeze individual pieces in airtight bags for up to 3 months; toast directly from frozen for best texture. Reheat a whole loaf in a 325°F oven for 10–15 minutes to refresh the crust if slightly stale.

Ingredient Substitutions

If you don’t have cranberries, chopped dried apricots or cherries are excellent swaps; reduce very sweet dried fruits by 1–2 tablespoons of honey. Pecans or almonds can replace walnuts at a 1:1 ratio; toast them first for depth. For a dairy-free spread, use olive oil or coconut oil in place of butter. To make this loaf nut-free for schools, omit walnuts and increase raisins to 1 cup. Using whole wheat will produce a denser loaf—substitute up to 25% whole wheat flour without significant changes to hydration.

Serving Suggestions

Serve thick slices toasted with salted butter, whipped ricotta and lemon zest, or cream cheese and a drizzle of honey. It’s wonderful alongside autumnal soups such as butternut squash or as part of a cheese board with aged cheddar and fig jam. For brunch, transform slices into French toast with a cinnamon-vanilla batter; the fruit and nuts add texture and flavor. Garnish with a light dusting of powdered sugar for a festive presentation.

Cultural Background

Breads studded with dried fruit and nuts have a long history across European and North American baking traditions, often associated with harvest-time celebrations and holiday tables. Combining cinnamon with dried cranberries and walnuts channels both Anglo and American seasonal flavors, blending spice, tart fruit, and toasted nuts into a loaf that’s at once rustic and refined. This loaf echoes the old world fruit bread concept adapted to modern, no-knead techniques that simplify the baking process for home cooks.

Seasonal Adaptations

In winter, increase the cinnamon to 1½ teaspoons and add a pinch of ground nutmeg for a holiday aroma. Spring adaptations include swapping cranberries for dried strawberries and adding 1 tablespoon of orange zest for brightness. In summer, reduce the fruit to ½ cup and add ½ cup chopped dried apricots with a tablespoon of lemon zest. For autumn, a splash of maple syrup in place of one tablespoon of honey deepens the seasonal flavor profile.

Meal Prep Tips

Prepare the dough the night before: mix and perform the first rise, then shape and refrigerate overnight. In the morning, remove the chilled dough while the Dutch oven preheats and bake as directed for fresh bread with minimal morning effort. Portion and freeze slices immediately after cooling to preserve freshness—vacuum sealing works best. Label bags with the date and toast slices directly from the freezer for quick breakfasts during the week.

There’s genuine joy in pulling a fragrant loaf from the oven and sharing it with friends and family. Try making this as a gift loaf in the holiday season; it’s the kind of homemade present that people remember and ask for again.