Cranberry-Walnut Oat Bread

In case you live under a rock, it’s the day before Thanksgiving! I hope you have your menus planned and prepped or know what you are bringing to help supplement someone else’s feast. If you happen to still be hunting for the carbs, I highly suggest my Greek yogurt-rosemary dinner rolls or this bread. Because what’s more festive than cranberry bread?

Cranberry-Walnut Oat Bread 1

Oh but there’s more than just cranberries in this gorgeous loaf. How about some crunchy walnuts, hearty oats, and the usual fall suspect of cinnamon? I knew that would catch your attention. Not only is this bread visually appealing, it will also satisfy your nose with its wonderful aromas. With a swipe of honey butter on top you may not even need dessert – but who am I kidding? Bring on the dessert to seal off this food celebration fit for a fat kid.

Cranberry-Walnut Oat Bread 2

One year ago: Red Velvet Rice Krispie Treats

Three years ago: Leftover Turkey Tetrazzini


Makes 1 loaf


2-1/4 tsp active dry yeast

3 cups bread flour

1 cup old-fashioned oats

2 tsp ground cinnamon

1 tsp salt

1 cup + 2 Tbsp water

1 Tbsp vegetable or canola oil

1/3 cup honey

1 cup chopped walnuts

1 cup dried cranberries

Honey butter, for serving


  1. In the bowl of a stand mixer, combine yeast, one cup flour, oats, cinnamon and salt.
  2. In a large measuring cup (or small bowl), combine water, oil and honey. Heat in microwave in 30 second intervals until it reaches 120-130 degrees F.
  3. Add liquid ingredients to the dry mixture in the mixing bowl. Using paddle attachment, beat on medium speed for 4 minutes.
  4. Switch to the dough hook and gradually add in the remaining flour and knead for 5-7 minutes or until smooth and elastic. Add in the walnuts and cranberries and knead gently by hand until combined.
  5. Place dough in a lightly oiled bowl and turn to grease the dough ball. Cover and let rise for one hour or until doubled.
  6. Lightly grease a 9×5-inch loaf pan, set aside.
  7. Place dough on lightly floured surface and punch down to remove air bubbles. Roll into a 14×7-inch rectangle. Starting with the short side, roll up tightly to form a roll. Pinch edges and ends to seal. Place in preapred loaf pan. Cover with a clean towel and let rise until indentation remains after touching, about 30 minutes.
  8. Meanwhile, preheat oven to 375 degrees. Bake for 30-40 minutes or until the top is golden brown. Remove from pan and let cool completely.
  9. Slice (toast if desired) and serve with honey butter.

Source: Adapted slightly from Rachel Cooks.


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