Cranberry Walnut Sourdough Bread Recipe

Make this delicious Cranberry Walnut Sourdough Bread with a perfect balance of tart cranberries and crunchy walnuts. A hearty, flavorful loaf that’s perfect for fall and the holiday season!

There’s a certain rhythm and beauty in baking with sourdough—something I never fully appreciated until I started cooking from scratch and embracing homemade, wholesome food. What started as an experiment with flour, water, and an active sourdough starter soon grew into a passion for crafting real, nourishing bread in my own kitchen.

Over time, my skills grew, and so did my creativity—leading me to recipes like this hearty, rustic Cranberry Walnut Sourdough Bread, packed with tart cranberries and crunchy walnuts.

This isn’t just any cranberry bread recipe. It’s a cozy, chewy loaf with a delightful nutty flavor, a little sweetness, and the tang that makes sourdough so beloved. With a golden brown crust and soft interior, this bread feels like fall and the holiday season baked into a perfect loaf.

Whether you’re preparing cheese boards for guests, building the ultimate turkey sandwich, or just looking for your favorite bread to toast and butter in the morning, this sourdough loaf delivers.

What You’ll Love About This Recipe

• Naturally Leaven–This cranberry walnut sourdough bread recipe is naturally leavened, which means no commercial yeast—just the power of your active starter. It uses dried cranberries and toasted walnuts for that classic seasonal flavor and an artisanal finish. While it does take time, the slow bulk fermentation, cold proof, and long fermentation time all contribute to an amazing, delicious flavor and a texture that’s hard to beat.
• Makes Two Loaves–You’ll also appreciate that this recipe makes two loaves. You can leave one plain, halve the portion of the cranberries, or try a twist like orange zest or cinnamon. For more inspiration on mix-ins, take a look at this guide to sourdough inclusions—perfect for helping you find your next favorite combination.

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Key Ingredients You’ll Need

Here are the essential ingredients:

• All-purpose flour and optional bread flour (for strength and oven spring)
• Fine sea salt
• Warm water (filtered or tap water, depending on your preference)
• Active sourdough starter
• Dried cranberries
• Toasted or earthy walnuts
• Optional: a little whole wheat flour for added depth

You’ll also need tools like a large bowl, bench scraper, combo cooker or a hot Dutch oven, floured banneton, and a piece of parchment paper.

You can find a full list of ingredients in the recipe card located at the bottom of this post.

Step-by-Step: How to Make Sourdough Cranberry Walnut Bread

Here’s a breakdown of the process. As always with sourdough, pay attention to the ambient temperature, hydration levels, and dough temperature to guide your timing.

Build the Leaven (8–10 Hours Before Mixing)—Start by mixing equal parts flour and water with about 2 tablespoons of your active sourdough starter. Use purpose flour or bread flour, whatever you normally use for your leaven. Mix well and cover with plastic wrap or a damp towel. Leave at room temperature in a warm place for 8–10 hours until bubbly and doubled.

Mix the Dough—In a large bowl, combine your leaven and warm water. Stir to disperse the leaven completely. Then add 8 cups of all-purpose flour (or mix in some bread flour or whole wheat flour if you’d like). Stir until a shaggy bread dough forms Cover and allow the dough to rest for 30 minutes (this is your autolyse phase).

Add Salt and Knead—After the rest, sprinkle in 1 tablespoon of fine sea salt. With wet hands, gently knead the dough in the bowl for 2–3 minutes to incorporate the salt. This also helps strengthen the gluten early on. Cover again and let the dough begin the bulk rise.

Stretch and Folds + Inclusions—Over the course of the next 2½ hours, perform 6 sets of stretch and folds:

• The first set of stretches should come 30 minutes after kneading.
• The next two sets are also 15 minutes apart.
• The final three should be spaced 30 minutes apart.

After the third set, fold in your mix-ins:

• 2 cups dried cranberries
• ½ cup crushed toasted walnuts

Try to evenly distribute the inclusions without tearing the dough. Use a gentle touch, and don’t worry if it’s not perfect—it all comes together beautifully.

Bulk Fermentation—After your final set of folds, cover the dough and let it sit at room temperature for another 1.5–2 hours. This is the final stretch of your bulk fermentation. The surface of the dough should be slightly domed and feel airy and light when pressed.

You’re aiming for a dough rise of 30–50%, depending on your kitchen’s ambient temperature.

Divide and Shape—Lightly flour a clean surface and turn out your dough. Use a bench scraper to divide it in half. Pre-shape each piece into a round boule or desired shape, then let the shaped dough rest for 20–30 minutes (this is your bench rest). Dust your proofing basket or floured banneton with rice flour to prevent sticking. Do a final shaping of the dough, place each loaf seam-side up into the basket or bowl, and cover with a tea towel or plastic wrap.

Cold Proof (Overnight or Up to 3 Days)—Transfer the baskets to the fridge for the next day. The dough can cold-proof for at least 12 hours or up to 72 hours, allowing for flexibility in your schedule. Longer cold proofing enhances flavor, structure, and oven spring for the best results.

Baking Your Sourdough Loaf
When you’re ready to bake:

1. Preheat your oven to 500°F with a baking steel, hot Dutch oven, or combo cooker inside.
2. Remove one loaf from the fridge. Gently invert it onto a piece of parchment paper, so the smooth side is on top.
3. Score the top of the dough using a bread lame or razor blade. This helps control the oven spring and gives your loaf its signature look.
4. Carefully transfer the dough (with parchment) to the preheated Dutch oven or combo cooker.
5. Cover with the lid and bake at 500°F for 25 minutes.
6. Remove the lid, reduce heat to 450°F, and bake for another 20–25 minutes until golden brown.

Place the baked loaf on a cooling rack and let it cool for at least 1–2 hours before slicing. This ensures the interior finishes are set and delivers the best texture.

Repeat the process with the second loaf. (Don’t forget to preheat your vessel again if you’re baking back-to-back.)

How to Serve Sourdough Cranberry Bread

This bread is as beautiful as it is versatile:

• Serve thick slices with whipped butter or cream cheese
• Pair with soft cheeses on cheese boards
• Make turkey sandwiches with arugula and brie or other cheeses–my kids love this bread even as grilled cheese with sharp white cheddar.
• Toast and drizzle with honey or maple syrup

You can also slice and store in a reusable plastic bag for easy breakfasts or snacking all week long.

Tips, Variations & Storage

• Want a more chewy bread? Try increasing hydration or switching in more bread flour.
• For a deeper flavor, use a blend of whole wheat flour and white flour.
• Adjust bake times if using smaller Dutch ovens.
• Use medium heat when toasting earthy walnuts for better flavor without burning.
• If you’re using wetter dough, handle gently during shaping.

To store: Wrap your cooled loaf of bread in a beeswax wrap or store in a paper bag. For longer storage, slice and freeze.

Frequently Asked Questions

More Sourdough Recipes to Try

• Sourdough Sandwich Bread with Fresh-Milled Flour
• Sourdough Biscuit Recipe

Final Thoughts

This sourdough cranberry walnut bread is more than just a loaf—it’s a celebration of the season, of slow food, and of homemade comfort. Whether you’re gifting it, sharing it at a holiday table, or just slicing off a piece with morning coffee, it’s sure to become a favorite in your kitchen.

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If you make this recipe, please leave a rating on the recipe card below! I’d also love for you to tag me @autumn.chasingoursimple on Instagram so I can see what you’ve been baking!