Cranberry Walnut Sourdough – Easy, Rustic, Best Ever Bakery-Style Loaf

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Cranberry walnut sourdough loaf sliced open showing cranberries and walnuts in the crumb

A crusty loaf studded with dried cranberries and walnuts, sliced to show the crumb.

This Cranberry Walnut Sourdough is sweet, nutty, and cozy. The tangy sourdough flavor pairs perfectly with chewy dried cranberries and crunchy walnuts. Adding mix-ins during folds helps keep the dough strong so the loaf bakes tall and beautiful. Perfect for toast, cheese boards, and gifting.

Why You’ll Love This Cranberry Walnut Sourdough

Table of Contents show
  • Bakery-style flavor: Tangy loaf with sweet-nutty bites.
  • Perfect for toasting: Cranberries caramelize lightly.
  • Great for gifting: Beautiful slices.
  • Cozy weekend bake: Slow fermentation builds flavor.
  • Freezer-friendly: Slice and toast anytime.
  • Board-ready: Amazing with cheese and fruit.

Ingredients for Cranberry Walnut Sourdough

Cranberry walnut sourdough loaf sliced open showing cranberries and walnuts in the crumb
Pantry staples and sourdough make this recipe shine
  • Active sourdough starter: Bubbly starter gives the best lift.
  • Bread flour: Structure for a chewy crumb.
  • Water and salt: Hydration and flavor.
  • Dried cranberries: Sweet chew; raisins work too.
  • Walnuts: Crunch; pecans also work.

How to Make Cranberry Walnut Sourdough

Step-by-step collage for Cranberry Walnut Sourdough
Key steps shown from start to finish
  • 1. Mix and rest. Mix starter, water, flour, and salt; rest 30 minutes.
  • 2. Fold. Do 2 rounds of folds every 30 minutes.
  • 3. Add mix-ins. Fold in cranberries and walnuts gently during the next fold.
  • 4. Bulk ferment. Rise until puffy and jiggly, 3–6 hours.
  • 5. Shape and cold proof. Shape and refrigerate 8–14 hours.
  • 6. Bake. Bake in a preheated Dutch oven at 475°F: covered 20 minutes, uncovered 20–25 minutes.
  • 7. Cool. Cool 1 hour before slicing.

Tips for Perfect Cranberry Walnut Sourdough

  • Add mix-ins after some gluten forms.
  • Toast walnuts first for extra flavor.
  • Don’t overpack add-ins; too many can weigh down the loaf.
  • Cool fully for the best crumb.
  • Watch dough cues (puffy and jiggly), not only the clock.

Variations & Substitutions

  • Swap walnuts for pecans.
  • Swap cranberries for dried cherries.
  • Add a tiny pinch of cinnamon for a cozy twist.
  • Add a little orange zest for a bright finish.
  • Make two mini loaves for gifting.

Make-Ahead & Freezing

  • Store wrapped 3–4 days.
  • Slice and freeze up to 2 months.
  • Toast from frozen for best texture.

Serving Suggestions

  • Toast with butter or cream cheese.
  • Add to a cheese board.
  • Serve with soup for a cozy dinner.
  • Use for sweet-savory sandwiches.

Reader Review

This loaf tasted like it came from a bakery. It toasted beautifully and the cranberries and walnuts were perfectly balanced.

Cranberry Walnut Sourdough Recipe Card

Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: about 14 hours
Yield: 1 loaf
Category: Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

If you bake this Cranberry Walnut Sourdough, leave a rating and a comment. Would you add extra cranberries, extra walnuts, or keep it balanced?

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