• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Free Email Series!

5 Time and Stress Saving Cooking Secrets

Free email series of my best tips!

Visit my other Site: Pancake Recipes
  • About
  • Contact
  • Free Email Series!

    5 Time and Stress Saving Cooking Secrets

    Free email series of my best tips!

  • Visit my other Site: Pancake Recipes

Rachel Cooks®

Easy Healthy-ish Recipes

  • Recipe Index
  • Popular
    • Instant Pot Pinto Beans
    • Green Beans with Bacon
    • Instant Pot Sweet Potatoes
    • Roasted Sugar Snap Peas
    • Beef Stew Seasoning
    • Chili Seasoning Recipe
    • Thousand Island Dressing
    • Poppy Seed Dressing
    • Copycat Panera Squash Soup
    • Chocolate Chip Blondies
    • Instant Pot Pork Loin Roast
    • Frosé
    • Best Chocolate Cake
    • Dill Vegetable Dip
    • Instant Pot Jasmine Rice
    • Instant Pot Hard Boiled Eggs
  • Learn to Cook
    • All The Basics
    • Crostini
    • Delicata Squash
    • Butternut Squash
    • Kabocha Squash
    • Spaghetti Squash
    • Guacamole
    • Croutons
    • Snap Peas
    • Baked Potatoes
    • Baked Bacon
    • Homemade Spaghetti Sauce Recipe
    • Simple Syrup
    • Pickled Red Onions Recipe
    • Toasted Pine Nuts
    • Roasted bone-in Chicken Breasts
    • Poached Chicken
    • Roasted Whole Chicken
    • Easy Cheese Sauce

Dinner Made Easy:

Slow Cooker

5 Ingredients

Grilling

Make Ahead

Sheet Pan

Tacos

Pizza

Home Recipes by Type Breads & Muffins Yeast Breads
VG Vegetarian

Cranberry Walnut Bread with Oats

4.45
/5
3 hrs 5 mins
101 Comments
Jump to Recipe
By: Rachel GurkPosted: 10/17/2012Updated: 06/15/2021

This post may contain affiliate links. Please read my disclosure policy.

Chewy, crunchy, and unbelievably satisfying, this awesome cranberry walnut bread might just become your new favorite. It’s amazing toasted!

Loaf of cranberry walnut bread, partially sliced on wooden cutting board.

Baking with yeast sometimes makes my knees shake a little. For me, it can be hit or miss. I’m working on it. I WILL NOT LET YEAST BREADS DEFEAT ME. I won’t! It’s totally doable, and if you’re in the same boat as me (nervous Nelly), have confidence! We can do this!

Regardless of my ongoing battle with the stuff, when Red Star Yeast contacted me about their new product, Red Star Yeast Platinum Superior Baking Yeast–a yeast they call “forgiving” and “simple to use” I was all about it. They promised it would give me “professional results EVERY time.” And let me tell you–this oat bread with cranberries and walnuts tastes like something out of one of your favorite bakeries.

Red Star adds dough improvers to make your bread turn out even more perfectly. They recommend it especially for whole grain dough which is fantastic because I prefer to make whole-grain breads any time possible.

There is also helpful information on their website about how to use the yeast and lots of great recipes to get you started!

Let’s just say I’m sold.

Partial overhead view of cranberry walnut loaf, partially sliced, on wooden cutting board.

 

Overhead of a slice of bread, spread with cranberry butter, with knife and crock of butter near by.

 

Oh…and that goodness that is spread on the oat bread? It’s a phenomenal cranberry butter that complements this bread perfectly. It has cinnamon and honey and it’s just incredible.

Wanting to try your hand at yeast breads?

Here’s a few that I’ve made and if I can do it, so can you!

 

  • No Knead Cheesy Bread
  • Italian Herb and Cheese Pull Apart Bread
  • No Knead Whole Wheat Bread
  • Flax Seed and Pepita Bread
  • Naan Bread

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Three slices of cranberry walnut bread.
Recipe

Get the Recipe: Cranberry Walnut Bread Recipe

4.45 from 36 votes
Prep Time: 30 mins
Cook Time: 45 mins
Rise Time: 2 hrs
Total Time: 3 hrs 5 mins
10 servings
Print Rate Recipe
Prevent your screen from going dark
Chewy, crunchy, and unbelievably satisfying, cranberry walnut bread might just become your new favorite. It’s amazing toasted!

Ingredients

  • 1 pkg. active dry yeast (2 ¼)teaspoons
  • 2 ½ cups bread flour, divided
  • 1 cup rolled or quick oats (see note)
  • 2 teaspoons ground cinnamon
  • 1 ½ teaspoons salt
  • 1 cup water
  • 3 tablespoons vegetable or canola oil
  • ⅓ cup packed brown sugar
  • ½ cup chopped walnuts
  • ½ cup dried cranberries

Instructions

  • In the bowl of a stand mixer, combine yeast, one cup flour, oats, cinnamon and salt.
  • In a large measuring cup (or small bowl), combine water, oil and brown sugar. Heat to 120-130° F (about 1 minute in microwave at high power). Use instant read thermometer to test the temperature.
  • Add liquid ingredients to the dry mixture in the mixing bowl. Using paddle attachment, beat on low speed (#2) for 4 minutes.
  • Add remaining 1 ½ cups flour to the mixing bowl. Switch attachment to dough hook. Knead for 6 minutes on low speed (#2), or until dough is smooth and elastic. If dough seems too stiff (the mixer is working too hard), add water, 1 tablespoon at a time.
  • After 6 minutes, add the cranberries and walnuts to the bowl. Turn the mixer on low speed to incorporate them into the dough. If some remain in the bowl, take the dough and remaining cranberries/nuts out of the bowl and knead lightly until they are incorporated.
  • Place dough in a lightly oiled bowl, turn to grease dough. Cover and let rise in a warm place until dough doubles in size, about 1 hour (see note).
  • Remove dough from bowl and form into a rectangle, approximately 7 x 14 inches. Starting with the short side, roll up tightly to form a tight roll. Place in a greased 9 x 5-inch loaf pan. Cover with a clean towel and let rise until doubled, about 1 hour.
  • Preheat oven to 375°F with rack in middle of oven. Bake bread for 40 to 45 minutes or until internal temperature is 190°F.
  • Cool 10 minutes on wire rack, remove loaf from pan, and cool completely on wire rack before slicing. If desired, brush the top of the warm loaf with melted butter.

Notes

  • Use rolled oats (old-fashioned) or quick oats. Do not substitute instant oatmeal or steel cut oats.
  • Don’t have a warm spot in your kitchen? Some newer model ovens have a “Proofing” setting which is made for this purpose. This short YouTube video will show you another good method.
  • If you prefer, substitute raisins or dried cherries for the cranberries. 
  • Nut Free: Omit walnuts. Use pepitas (shelled pumpkin seeds) or sunflower seeds instead.
  • If desired, serve with Cranberry Cinnamon Honey Butter.

Nutrition Information

Serving: 1slice, Calories: 265kcal, Carbohydrates: 41g, Protein: 6g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 2g, Trans Fat: 0.03g, Sodium: 353mg, Potassium: 101mg, Fiber: 2g, Sugar: 12g, Vitamin A: 3IU, Vitamin C: 0.1mg, Calcium: 26mg, Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk
Did You Make This?Be sure to upload a photo & tag me at @RachelCooksBlog. I love seeing what you made!
Share A Photo! Tag on Insta Rate It

A slice of cranberry walnut bread spread with cranberry butter.

Disclaimer: This post is sponsored by Red Star Yeast but all opinions, as always, are 100% my own.

Holiday Quick-Start Guide

Get my Holiday

Quick-Start Guide!

Free email series of my best tips!

FREE BONUS!

You May Also Like...

  • No knead whole wheat bread sliced on a cutting board.
    No Knead Whole Wheat Bread
  • Overhead front view of loaf of flaxseed and pepita bread with end cut off.
    Flax Seed and Pepita Bread
  • Ring of cheesy bread with two slices cut out, on wooden cutting board.
    No-Knead Cheesy Bread
  • Overhead view of a partially sliced loaf of bread.
    Dutch Oven Bread (no knead!)
Previous Post
{a day in the life} The Novice Chef
Next Post
Pretty In Pink Cupcakes with Chocolate Buttercream {in loving memory}

Reader Interactions

Leave a Review Cancel reply

Recipe Rating




The maximum upload file size: 1 MB. You can upload: image. Drop files here

  1. Sadie says

    November 27, 2022 at 11:46 am

    5 stars
    Great bread. The crumb is dense, but moist. Very nice flavour. Loved the crunch from the nuts. The original recipe that was posted several years ago called for 3 cups of bread flour, maple syrup for the sweetener, and less oil, and that’s the version I made. I subbed toasted sliced almonds for the walnuts and added orange zest, but otherwise followed the recipe. Delicious toasted.

    Reply
    • Rachel Gurk says

      November 28, 2022 at 6:11 am

      Thanks for leaving a review! Glad you like it.

      Reply
  2. Lilyn says

    September 21, 2022 at 10:25 am

    Hi Rachel
    Do you have this recipe in grams?

    Reply
    • Rachel Gurk says

      September 23, 2022 at 11:43 am

      I do not, sorry.

      Reply
  3. Lucy says

    February 28, 2022 at 4:26 pm

    5 stars
    Hello, I tried this recipe on the weekend. It turned out well, and my boyfriend and I loved it paired with your cranberry cinnamon butter recipe. I’ll definitely be making this again, but wanted some clarification on further perfecting the recipe.
    1) Do you have an approximate time for step 5? How long to “Cover and let rise until dough tests ripe.” The link to Red Star Yeast’s website expired, so I eyeballed it when I made it, but it would be great to know a more accurate and tested time frame from the recipe maker.
    2) Same with step 6. How long do I let rise for the 2nd time when it’s in the loaf pan?
    I’m a novice bread maker, and I’m worried if I underproofed or overproofed the bread. Thank you for a wonderful recipe!

    Reply
    • Rachel Gurk says

      March 6, 2022 at 9:46 pm

      I haven’t made this recipe in quite some time so I can’t accurately answer your questions. I’m going to retest it and get back to you!

      Reply
      • Lucy says

        March 7, 2022 at 12:00 pm

        Thank you so much! It would be much appreciated.

        Reply
  4. Rebecca says

    January 7, 2022 at 3:33 pm

    5 stars
    I’ve made this bread twice so far, and I’ve yet to master it. But as you said, I will not be defeated! I am a beginner bread baker so I’m still learning the ropes. The taste is amazing however. The first time I didn’t bake it long enough and I had a hard time incorporating the cranberries and walnuts. This time, I baked it a sufficient amount of time but my cranberries and walnuts ended up on the outside of the bread instead of swirled throughout. I will just have to keep trying it until I get it. I did make the cranberry butter to go with it this go around and it paired wonderfully! I’m learning new things as I go. Third time will be the charm!!

    Reply
    • Rachel Gurk says

      January 11, 2022 at 6:20 am

      Thanks for sharing your journey! I’m sorry it hasn’t been foolproof, but I’m so glad you’ve enjoyed the taste. :) Let me know if I can help answer any questions!

      Reply
  5. Tracy says

    April 21, 2021 at 8:41 am

    Really delicious and easy! I have added grated orange peel in mine and it is fantastic! Makes incredible French toast too!

    Reply
    • Rachel Gurk says

      April 28, 2021 at 1:58 pm

      Orange peel is a great addition! Now I need to remake this so I can make french toast….YUM!

      Reply
  6. Kris says

    February 26, 2021 at 1:45 pm

    I don’t have a standing mixer. What steps should I take for mixing?

    Reply
    • Rachel Gurk says

      February 27, 2021 at 11:41 am

      After stirring the ingredients together, I would turn it out onto a floured countertop and knead it with your hands.

      Reply
  7. Marie Cecchini Sternquist says

    December 4, 2020 at 12:04 am

    Big question: How can you tag a wheat bread as paleo? Might be a great recipe for wheat lovers but is definitely not paleo or immune sensitive. just, please, don’t use tags that draw us who cannot have grains to your site (I caution my clients to search under paleo because it is grain, dairy, and sugar free). How do you tag this to be Paleo? I is certainly not.

    Reply
    • Rachel Gurk says

      December 4, 2020 at 6:27 am

      Where did you see this tagged as Paleo? I just looked at the recipe, because we’re human and mistakes do happen, but it isn’t tagged as paleo (or any other special diet except vegetarian). Did you see it tagged as Paleo somewhere besides on this site?

      Reply
  8. Chani gilbert says

    November 24, 2020 at 2:48 pm

    This bread came out delicious!!! Great recipe!

    Reply
    • Rachel Gurk says

      November 26, 2020 at 8:15 am

      I’m so glad you liked it, thanks for taking the time to leave a comment!

      Reply
  9. Jan Saur says

    May 22, 2020 at 4:13 pm

    I’ve just tried your recipe for the first time. I think I’ve messed this up. I followed your directions with adding 1 cup flour first then I added the remaining 2 cups later. The resulting consistency was not at all like yeast bread so I figured you meant to have 4 cups total flour. I added an additional cup but now am second guessing my decision. So, is the recipe calling for 3 or 4 cups of flour total?

    Reply
    • Rachel Gurk says

      May 23, 2020 at 8:18 am

      3 cups total :)

      Reply
  10. Jeanette Schutz says

    April 30, 2020 at 12:00 am

    Can dried blueberries be used in place of cranberries?  Do you think I’d have to soak them first? 

    Reply
    • Rachel Gurk says

      April 30, 2020 at 10:24 am

      I think that would work. You could probably get away without soaking them, but it would probably be better if you did soak them, they have a tendency to be kind of hard.

      Reply
  11. Ellen Ho says

    April 23, 2020 at 7:57 am

    Hi, wondering can I use bread machine to bake this loaf? Thank you

    Reply
    • Rachel Gurk says

      April 24, 2020 at 8:25 am

      I haven’t tested it that way, but I’m assuming if you used the instructions for a similar loaf, it would work out okay. :)

      Reply
Older Comments

Primary Sidebar

Welcome!

Hi, I'm Rachel! Life can be complicated, cooking shouldn't be! I believe that you can put a delicious meal on the table without stressing. It's possible, and I'm here to help. Have a seat at my table...let's chat, eat, and have fun! Read more...

Air Fryer Instant Pot 30 Minutes One Pan Gluten-Free Dairy-Free Slow Cooker Vegetarian 5 Ingredients

Trending

Cooked salmon fillet on a grey-toned plate with cooked asparagus spears. The salmon is being flaked with a fork.

Air Fryer Salmon – easy and delicious!

Pizza pasta being scooped from a pan with a wooden spoon.

Pizza Pasta – 1 pan, 20 minutes

Image of a giant bowl of spaghetti with turkey meatballs.

Baked Turkey Meatballs

Asparagus Panzanella Salad

Seasonal

Beef and vegetable stir fry in a black wok.

Beef Stir Fry With Vegetables

Hot honey chicken sheet pan dinner with honey being drizzled on.

Hot Honey Chicken Sheet Pan Dinner

Sweet and sour shrimp lettuce wrap garnished with green onion.

Sweet and Sour Shrimp Lettuce Wraps

BBQ Chicken burrito bowl with avocado and sour cream.

BBQ Chicken Bowl

Opens in a new window Opens an external site Opens an external site in a new window
Free Bonus!

5 Cooking Secrets to Save Time & Stress

Free email series of my best tips and recipes!

Featured On:

Back to Top
  • About
  • Contact
  • Press
  • Work with Me
  • Privacy
  • Accessibility
© 2023 Rachel Cooks®
Site Credits Designed by Melissa Rose Design Developed by Once Coupled