Delicious Cranberry Walnut Bread is a beautiful loaf of bread filled with swirls of cranberries, walnuts and orange zest.
Perfect for the holidays or weekend brunch.
Cranberry babka
This twisted loaf of filled bread goes by many names, Cranberry Walnut Bread, Cranberry Twist Bread and Cranberry Babka.
The bread is made very similarly to cranberry sweet rolls. Instead of slicing the rolled logs into rounds, a slit is made lengthwise through each log. Then the logs are twisted together and baked.
The end result is a beautiful delicious loaf of bread!
Key ingredients
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- Cranberries - Use fresh whole cranberries.
- Walnuts - Raw or toasted walnuts can be used. You can also use pecans if you prefer.
- Oranges - Fresh orange zest is used in the dough and in the filling. You'll need about two oranges.
- Yeast - This recipe uses active dry yeast.
- Eggs - Eggs make the dough rich and delicious.
- Milk - Whole milk will make the richest dough, but 2% or skim milk may also be used.
- Sugar - Helps sweeten the dough slightly and sweetens the cranberry filling.
Making cranberry walnut bread
In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.
- Create the dough by mixing the milk, yeast and sugar together.
- Allow the mixture to become slightly bubbly.
- Add butter, eggs, salt, orange zest and one cup of flour.
- Gradually continue adding flour until the dough forms a ball and is tacky but not sticky.
- Place dough in a lightly greased bowl and cover. Allow dough to rise until doubled in size.
- Punch dough and divide it into two equal pieces
- Make filling by combining cranberries, walnuts, orange zest and sugar in a food processor. Pulse until coarsely chopped.
- Roll the dough out into an 8x12 inch rectangle.
- Cover with half the filling and roll up jelly-roll style. Repeat with the remaining dough and filling.
- Slice each log lengthwise through the center, leaving about 2 inches at the top and the bottom uncut.
- Twist logs together. Cover and let rise for 20-30 minutes.
- Brush bread with egg wash and bake in a preheated 375°F oven for 50-60 minutes.
- Allow bread to fully cool on a baking rack before slicing and serving.
Recipe tips
- If the dough keeps shrinking back when rolling the dough, let it rest for 2-3 minutes then roll again.
- When making the slit through the dough, just cut through the first 1-2 layers. Don't cut too deep. Stop about 2 inches from each end.
- Brush the egg wash just before baking. Only add the egg wash to the uncut sides of the bread. You don't want egg wash on cut edges or the filling.
- Tent the bread loosely halfway through baking time to help prevent the bread from becoming too dark.
- Use an instant-read thermometer to determine if the bread is fully cooked through. The internal temperature should be 195°F.
- Allow bread to fully cool before slicing.
More delicious cranberry baked goods
- Cranberry Sweet Rolls
- Cranberry Quick Bread
- Cranberry Muffins
- Eggnog Cranberry Coffee Cake
- Cranberry Scones
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Cranberry Walnut Bread
Equipment
- Measuring Cups
- Measuring Spoons
Ingredients
Bread
- ¾ cup milk (warmed)
- 2 ¼ teaspoon active dry yeast (or one packet)
- 2 tablespoons granulated sugar
- 1 Tablespoon orange zest
- 2 eggs
- 6 tablespoons salted butter (melted)
- 1 teaspoon salt (coarse salt)
- 3-3½ cups flour
Filling
- 1 cup cranberries
- ½ cup walnuts
- 1 Tablespoon orange zest
- 2 Tablespoons granulated sugar
Egg Wash
- 1 egg yolk
- 2 Tablespoons cream or milk
Instructions
Bread
- In the bowl of a stand mixer, add milk, yeast and sugar. Stir until mixed. Let sit for 5 minutes until mixture is bubbly.¾ cup milk, 2 ¼ teaspoon active dry yeast, 2 tablespoons granulated sugar
- Mix in one cup of flour, orange peel, eggs, butter and salt.1 Tablespoon orange zest, 2 eggs, 1 teaspoon salt, 6 tablespoons salted butter
- Continue adding flour one cup of flour at a time until the mixture forms a ball and is tacky, but not sticky. You may not use all the flour.3-3½ cups flour
- Knead dough for 5 minutes on low speed until the dough is soft and elastic feeling.
- Place dough in a lightly greased bowl, cover and let rise until doubled.
Filling
- Add cranberries, walnuts, orange zest, and sugar to food processor. Pulse until mixture is coarsely chopped.1 cup cranberries, 1 Tablespoon orange zest, 2 Tablespoons granulated sugar, ½ cup walnuts
Assembly of Bread
- Punch down dough and divide into two equal pieces. Working with one piece at a time, roll out dough to an 8 x 10 inch rectangle.
- Combine egg yolk and milk for the egg wash.1 egg yolk, 2 Tablespoons cream or milk
- Spread half cranberry mixture over rectangle. Brush egg wash over the outside edges of the dough. Roll up jelly roll style from long edge. Pinch seam together. Repeat with second piece of dough.
- Place rolled logs on a baking sheet on a piece of parchment paper. Slice a long slice through the center of each log. Be careful not to cut all the way through the log.
- Place the logs together and pinch one end. Gently place one roll over the other until the other ends meet. Pinch together.
- Cover bread with a clean cloth and let rise for 20-30 minutes until the loaf begins to rise.
- Place in a preheated 375°F oven for 50-60 minutes until the bread is fully cooked. Tent loaf lightly with foil halfway through baking time to help prevent the loaf from becoming too dark.
- Remove from baking sheet and place on a cooling rack. Allow bread to fully cool before slicing.
Notes
- If the dough keeps shrinking back when rolling the dough, let it rest for 2-3 minutes then roll again.
- When making the slit through the dough, just cut through the first 1-2 layers. Don't cut too deep. Stop about 2 inches from each end.
- Brush the egg wash just before baking. Only add the egg wash to the uncut sides of the bread. You don't want egg wash on cut edges or the filling.
- Tent the bread loosely halfway through baking time to help prevent the bread from becoming too dark.
- Use an instant-read thermometer to determine if the bread is fully cooked through. The internal temperature should be 195°F.
- Allow bread to fully cool before slicing.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
This recipe was first published November 2018. The recipe, images and information have been updated.
Fred G says
Toasted sounds good
Mary Ann | The Beach House Kitchen says
Your breads are always so beautiful Kathy! I'm envious of your talents at bread making! Love the cranberry orange combo of this beauty!
Kathy says
Thanks, Mary Ann!
Adina says
A perfect looking loaf, I have never used cranberries this way, I bet it is delicious!
Kathy says
Cranberries are really quite versatile. They can be used in so many different dishes.
Nicoletta Sugarlovespices says
Yes! That's how I would have it: every morning, toasted, until there is no more. It looks beautiful and I love the cranberry orange combo!
Kathy says
It was really delicious toasted!
allie says
Hi Kathy - this is such a beautiful bread! I love the pretty cranberry twist. Perfect for the upcoming holidays. My kids don't make much fanfare about my cooking either these days. But I'll tell you, after they go to college and eat cafeteria food, then they are much more appreciative when they get back! At least that has been my experience. Ha.
Kathy says
Too funny! 🙂
Loretta says
Cranberry citrus is a great combination, one of my favorites, especially for breakfast. This looks delicious, and beautiful in general, almost too pretty to eat (almost!)
Dawn - Girl Heart Food says
I just love fresh cranberries...and bread, of course. This is one beautiful loaf, my friend! Love the braiding action you have goin' on! I can only imagine how delicious this is fresh outta the oven 🙂
Kathy says
Thanks, Dawn!
Karen @ Seasonal Cravings says
I love all things cranberry this time of year! This would be perfect for Thanksgiving morning for house guests!
Kathy says
It would be perfect for Thanksgiving morning!
David @ Spiced says
What a fun and festive recipe, Kathy! I hear ya about so many baking projects and so little time, but I definitely want to put this bread on my 'to-bake' list. It looks fantastic, and I'm pretty sure I could eat an entire loaf by myself. 🙂 Love the twisted appearance here!
Kathy says
The twist makes it really fun, plus it puts all that cranberry goodness throughout the bread!