Best 7 Cranberry Walnut Rye Bread Recipes

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Cranberry walnut rye bread is a delicious and nutritious loaf that is perfect for any occasion. Whether you are serving it for breakfast, lunch, or dinner, this bread is sure to be a hit. The combination of sweet cranberries, crunchy walnuts, and hearty rye flour makes this bread a truly unique and flavorful experience. As an added bonus, it is also incredibly easy to make. With just a few simple ingredients and a little bit of time, you can have a loaf of this delicious bread cooling on your counter.

Here are our top 7 tried and tested recipes!

CRANBERRY WALNUT BREAD



Cranberry Walnut Bread image

A moist and chewy bread with the great taste of cranberries and walnuts. Watch the consistency; I usually need to add more flour so that it doesn't 'climb the walls'. Enjoy!

Provided by Kathi

Categories     Bread     Yeast Bread Recipes

Time 3h

Yield 15

Number Of Ingredients 13

¼ cup rolled oats
¼ cup water
1 cup buttermilk, at room temperature
1 egg
3 tablespoons honey
1 ½ tablespoons margarine, softened
3 cups bread flour
1 teaspoon salt
¼ teaspoon baking soda
½ teaspoon ground cinnamon
2 teaspoons active dry yeast
¾ cup dried cranberries
½ cup chopped walnuts

Steps:

  • Place all of the ingredients (except the cranberries and the walnuts) in the pan of the bread machine in the order recommended by the manufacturer. Select Light Crust and Sweet Cycle 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.

Nutrition Facts : Calories 183.6 calories, Carbohydrate 30.8 g, Cholesterol 13.1 mg, Fat 4.7 g, Fiber 1.5 g, Protein 5.2 g, SaturatedFat 0.7 g, Sodium 214.4 mg, Sugar 8.4 g

CRANBERRY-WALNUT BREAD



Cranberry-Walnut Bread image

This Thanksgiving-inspired quick bread recipe comes from Jane Kraemer of Manchester, Connecticut. The mixture of tart cranberry and salty nuts will have everyone reaching for a second slice.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 1h30m

Number Of Ingredients 11

2 tablespoons unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour (spooned and leveled), plus more for pan
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1 large egg
1 teaspoon grated orange zest
1 cup fresh orange juice
1 cup fresh cranberries
1 cup toasted walnuts, coarsely chopped

Steps:

  • Preheat oven to 325 degrees. Butter and flour an 8 1/2-by-4 1/2-inch loaf pan; set aside. In a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.
  • With an electric mixer, cream butter and sugar on medium speed until combined. Add egg, and beat well. Gradually add flour mixture, mixing until combined (dough will appear very dry). Reduce speed to low; beat in orange zest and juice. Fold in cranberries and walnuts.
  • Spread batter in prepared pan, smoothing top. Bake until a toothpick inserted in center comes out clean, 50 minutes to 1 hour (tent with foil if top is browning too quickly). Cool in pan 10 minutes; run a knife around edges of loaf, and invert onto a wire rack. Turn top side up; cool completely before slicing.

CRANBERRY NUT BREAD I



Cranberry Nut Bread I image

A moist quick bread with a faint hint of orange flavor, and the tang of bits of cranberries.

Provided by Karin Christian

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     Cranberry Bread Recipes

Time 1h15m

Yield 12

Number Of Ingredients 11

2 cups all-purpose flour
¾ cup white sugar
¾ teaspoon salt
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 cup chopped cranberries
½ cup chopped walnuts
1 egg
2 tablespoons vegetable oil
¾ cup orange juice
1 tablespoon orange zest

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
  • Combine the flour, sugar, salt, baking powder, and baking soda. Add the cranberries and walnuts, and stir to coat with flour. Mix together the egg, oil, orange juice, and orange zest. Pour the egg mixture into the flour mixture, and stir until just blended. Spoon the batter into the prepared pan.
  • Bake for 50 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes, then remove to a wire rack, and cool completely.

Nutrition Facts : Calories 194.3 calories, Carbohydrate 32.1 g, Cholesterol 15.5 mg, Fat 6.1 g, Fiber 1.4 g, Protein 3.6 g, SaturatedFat 0.8 g, Sodium 265.4 mg, Sugar 14.4 g

CRANBERRY WALNUT RYE BREAD



Cranberry Walnut Rye Bread image

Make and share this Cranberry Walnut Rye Bread recipe from Food.com.

Provided by nvermd

Categories     Yeast Breads

Time 2h40m

Yield 2 loaves

Number Of Ingredients 12

1 cup warm water
2 packages dry yeast (2 scant Tbs.)
1 cup sour cream
1 tablespoon salt
1/2 cup molasses
1/4 cup sugar
1/4 teaspoon allspice
1/4 teaspoon clove
2 cups fresh cranberries, ground
1/2 cup chopped walnuts
3 cups rye flour
4 1/2-5 cups white flour

Steps:

  • Dissolve yeast in warm water.
  • Add sour cream, salt, molasses, sugar, allspice, cloves, cranberries, walnuts and rye flour.
  • Mix on low speed to blend then mix on medium speed for 5 minutes.
  • Add enough white flour to make a soft dough.
  • Knead for 5 minutes.
  • Place in a greased bowl and let rise until doubled.
  • Punch down and divide in two.
  • Let rest for 10 minutes.
  • Grease two 9" by 5" loaf pans.
  • Shape dough to fit into pans then let rise until double.
  • Bake at 375 degrees for 35 to 40 minutes until deep golden brown.
  • Remove from pans immediately and cool on wire racks.
  • Brush with butter while still warm if desired.

WHOLE GRAIN CRANBERRY WALNUT SOURDOUGH BREAD



Whole Grain Cranberry Walnut Sourdough Bread image

Three different, deliciously balanced whole grain wheat flours, filling and tasty walnuts, and bursts of sweet dried cranberries make this bread an awesome choice for breakfast or snack. I love it toasted crispy-warm and then saturated in salty butter or covered with a thick layer of melting cream cheese. The nutritious whole grain crumb is soft and aromatic, and the nut and dried fruit additions are satisfyingly generous.

Provided by Melissa Johnson

Categories     Recipes

Time 1h35m

Number Of Ingredients 8

235g red fife wheat berries or whole grain red fife wheat flour (1 3/4 cups flour)
100g sprouted spelt berries or whole grain sprouted spelt flour (3/4 cup flour)
65g white sonora wheat berries or whole grain white sonora flour (1/2 cup flour)
335g water (1 1/2 scant cups)
80g sourdough starter (1/4 cup)
9g salt (1 1/2 tsp)
110g dried cranberries (scant 1 cup)
80g walnuts (3/4 cup)

Steps:

  • Mixing and Bulk Fermentation
  • Mix all of the ingredients except the walnuts and cranberries. Cover the dough and let it sit for 30 minutes.
  • Wet about 14"x18" of clean counter or tabletop and place the dough on it. Stretch the dough into a large thin rectangle. A little tearing of the dough is okay.
  • See the photo gallery for a visual explanation of the following instructions. Place about 1/3 of the cranberries and walnuts onto the middle third of the dough and then fold over a side, covering the additions. Spread another 1/3 of the additions over the layered dough, and then fold over the other side of the dough. Add the remaining cranberries and walnuts to half of the dough and then fold it in half.
  • Ball up the dough and return it to the bowl. Cover and let it rest 30 minutes.
  • Perform one round of coil folding, partly to redistribute the cranberries and walnuts, and partly to build more gluten.
  • Cover and let the dough rise until it has grown by 50-75%. In my experience, this was about 5-6 hours after the initial mixing in high 70s kitchen temps.
  • Preshaping, Bench Rest, and Shaping
  • Flour your countertop and scrape the dough out into it. Fold the sides into the middle and form a ball. Flip the dough onto its seam. Cover and let it rest for about 20 minutes.
  • Flour the rested dough and then flip it over. For a boule, do the same process as the pre-shape, only scoot the ball around to tighten it after flipping. For a batard, gently stretch the sides outward before folding them inward and over each other, then roll the dough up from the bottom, scooting the tube until the seam is facing down. Pinch the edges closed.
  • Place the dough in a floured banneton, cover and proof 1-2 hours at room temperature or overnight in the refrigerator. My dough went immediately into the refrigerator for 10 hours and was baked from the cold.
  • Baking
  • Preheat your oven and baking vessel to 500F for 30 minutes.
  • Flip your dough onto parchment and score it. Put the dough in the baking vessel, cover it and bake for:
  • 15 minutes at 500F, covered
  • 10 minutes at 425F, covered
  • 5-10 minutes at 425F, uncovered
  • The internal temperature should be at least 205F when the bread is done. Let cool for 1-2 hours before slicing.

CRANBERRY WALNUT BREAD



Cranberry Walnut Bread image

This family favorite comes from a collection of Amish recipes. I gave the recipe to several friends, and everyone loves it. Loaded with cranberries, nuts and cinnamon flavor, it's perfect for fall and winter.

Provided by Taste of Home

Time 3h10m

Yield 1 loaf (1-1/2 pounds, 16 slices).

Number Of Ingredients 9

1 cup water (70° to 80°)
1/4 cup packed brown sugar
4-1/2 teaspoons butter, softened
1-1/2 teaspoons salt
1/2 teaspoon ground cinnamon
3 cups bread flour
2-1/4 teaspoons active dry yeast
1/2 cup chopped walnuts
1/2 cup dried cranberries

Steps:

  • In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., Just before the final kneading (your machine may audibly signal this), add walnuts and cranberries.

Nutrition Facts : Calories 134 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 234mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 1g fiber), Protein 4g protein.

RAISIN & WALNUT DARK RYE BREAD



Raisin & Walnut Dark Rye Bread image

Cocoa and molasses give this rye loaf a deep dark brown color and rich flavor. The recipe can be made with or without the raisins or walnuts, and can also be turned into buns or rolls.-Bee Engelhart, Bloomfield Hills, Michigan

Provided by Taste of Home

Time 45m

Yield 1 loaf (1-1/2 pounds, 12 slices).

Number Of Ingredients 12

3/4 cup water (70° to 80°)
1/4 cup molasses
1 tablespoon butter
2 tablespoons baking cocoa
1 tablespoon caraway seeds
1 teaspoon salt
1-1/4 cups bread flour
1 cup rye flour
1 tablespoon quick-rise yeast
1 teaspoon cornmeal
1/2 cup golden raisins
1/2 cup chopped walnuts, toasted

Steps:

  • In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select dough setting. Check dough after 5 minutes of mixing; add 1-2 tablespoons water or flour if needed., Grease a baking sheet; sprinkle with cornmeal. When cycle is completed, turn dough onto a lightly floured surface. Knead in raisins and walnuts. Shape into a round loaf; transfer to prepared pan. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 375°., Bake 30-35 minutes or until dark golden brown. Remove from pan to a wire rack to cool.

Nutrition Facts :

Tips:

  • Mise en place: Before you start baking, measure and prepare all your ingredients and equipment. This will make the process smoother and less stressful.
  •  
  • Fresh cranberries: If you can find fresh cranberries, use them. They have a more intense flavor than dried cranberries.
  •  
  • Chopped walnuts: Toasting the walnuts before adding them to the bread will enhance their flavor.
  •  
  • Rye flour: Rye flour gives the bread a slightly sour flavor and a dense, chewy texture. If you don't have rye flour, you can substitute whole wheat flour or bread flour.
  •  
  • Proofing the yeast: Make sure the yeast is active before adding it to the dough. To do this, dissolve the yeast in warm water with a pinch of sugar and let it sit for 5-10 minutes, until it becomes foamy.
  •  
  • Kneading the dough: Knead the dough until it is smooth and elastic, about 8-10 minutes. This will help develop the gluten in the flour, which will give the bread a strong structure.
  •  
  • Rising the dough: Let the dough rise in a warm place until it has doubled in size, about 1-2 hours. This will give the yeast time to ferment and produce carbon dioxide, which will create air pockets in the bread.
  •  
  • Baking the bread: Bake the bread in a preheated oven until it is golden brown and sounds hollow when tapped, about 30-35 minutes. Let the bread cool completely before slicing and serving.
  •  

Conclusion:

Cranberry Walnut Rye Bread is a delicious and hearty bread that is perfect for any occasion. With its slightly sour flavor and dense, chewy texture, this bread is sure to be a hit with everyone who tries it. So next time you're looking for a new bread recipe, give Cranberry Walnut Rye Bread a try. You won't be disappointed!

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