This Cranberry Walnut Sourdough Bread is loaded with dried or fresh cranberries and crunchy toasted walnuts. It’s an easy fall sourdough bread with a hearty, nutty flavor that’s perfect for baking all season long.

A slice of cranberry walnut sourdough bread on a wooden cutting board.

Have you ever seen how fresh cranberries are grown?

If you don't live somewhere with cranberry bogs, you may have never seen it! I'm lucky enough to live right next to a cranberry bog, which means every fall I get to enjoy loads of very local, very fresh cranberries.

This year, when my neighbor showed up with a big box of them, I was so excited. Not only did he give me plenty to experiment with some new sourdough cranberry recipes (coming soon!), but I could also revisit some older favorites, like this cranberry walnut loaf.

I first shared this recipe back in 2024, and it was one of the first sourdough inclusions I made and shared on the blog. It's such an easy, beginner-friendly inclusion, so needless to say, it was due for an update.

The original version uses sweetened dried cranberries. And while that version is delicious, I absolutely loved the tartness of using fresh cranberries instead. Either way, this is a fantastic fall sourdough bread for toast, sandwiches, or a charcuterie board.

I hope you give it a try and love it as much as I do!

Love cranberries? Check out my sourdough cranberry cheesecake bars or cranberry orange sourdough muffins!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

Active Sourdough Starter- Feed your sourdough starter 6–12 hours before making the bread. It should be active, bubbly, and at or near its peak when you’re ready to use it.
Cranberries- You can use fresh or dried cranberries. Fresh cranberries have a more tart flavor, while dried cranberries are sweeter and add a little chewiness.
Walnuts- Chop the walnuts into small pieces, then toast and cool them before adding them to the dough. You can substitute pecans or another nut or seed if you prefer.
Bread Flour- Bread flour gives this loaf a chewy texture and helps it rise well. All-purpose flour can be used, though the loaf may have a slightly softer texture.
Water- Adjust the amount slightly up or down depending on your preferred dough consistency.
Kosher Salt- Enhances flavor and helps strengthen the dough. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using Morton’s or table salt, weigh it for the most accurate measurement or use about half as much by volume.

The ingredients to make cranberry walnut sourdough bread. Each ingredient is labeled with text. They include cranberries, walnuts, water, salt, active sourdough starter, and bread flour.

Tips for Success

Use an active starter. Make sure your starter is bubbly and at or near its peak before mixing the dough. A sluggish starter can make the long fermentation even longer.
Toast and cool the walnuts first. Toasting brings out their flavor, but let them cool completely before adding them to the dough so they don’t affect fermentation.
Watch the dough, not the clock. Bulk fermentation can take anywhere from 4–12+ hours depending on your starter and kitchen temperature. Look for a dough that’s puffy, bubbly, and nearly doubled in size.
Let it cool completely. Give the loaf at least 2 hours to cool before slicing. This allows the crumb to finish setting and gives you cleaner slices.

How to Make Cranberry Walnut Sourdough Bread

Here’s a step-by-step look at how to make sourdough bread with fresh cranberries and toasted walnuts. You’ll find the full instructions and ingredient measurements in the recipe card below!

Step 1: Feed your sourdough starter. Feed your sourdough starter 6–12 hours before mixing the dough, until bubbly and active.

An active sourdough starter in a glass mason jar.

Step 2: Toast the walnuts. Toast the chopped walnuts in a skillet until fragrant and lightly golden, then let them cool.

Chopped walnuts toasting in a stainless steel skillet.

Step 3: Mix the dough. Combine the water and starter, then mix in the flour and salt. Let the dough rest for 20 minutes.

Water and sourdough starter whisked together in a bowl.

Step 4: Stretch and fold. Add the cranberries and walnuts in four portions, incorporating them with each fold. Rest 15 minutes, then repeat the stretch-and-fold process 3 more times.

Fresh cranberries and toasted walnuts being stretched and folded into sourdough bread dough.

Cranberry walnut sourdough bread dough in a bowl after the first round of stretch and folds.

Step 5: Bulk ferment. Let the dough rise at room temperature until puffy, bubbly, and nearly doubled in size.

Cranberry walnut sourdough bread dough in a straight-sided container before bulk fermenting.

Cranberry walnut sourdough bread dough in a straight-sided container after bulk fermenting.

Step 6: Shape. Turn the dough onto a lightly floured surface, fold it into a tight ball, and shape until smooth and taut.

Cranberry walnut sourdough bread dough being shaped on a floured counter.

Cranberry walnut sourdough bread dough shaped into a round ball on a floured counter.

Step 7: Cold proof. Transfer to a rice-flour-dusted proofing basket, seam-side up. Cover and refrigerate for 12–16 hours.

Cranberry walnut sourdough bread dough in an oval proofing basket before cold proofing overnight.

Cranberry walnut sourdough bread dough in an oval proofing basket after cold proofing overnight.

Step 8: Bake. Preheat oven to 450°F with a Dutch oven inside. Score the dough, add 2 ice cubes to the pot for steam, and bake 40 minutes covered, then 5-10 minutes uncovered. Let cool at least 2 hours before slicing.

Cranberry walnut sourdough bread dough being scored with a lame on a piece of parchment paper.

A baked loaf of cranberry walnut sourdough bread on a wire cooling rack.

Baker's Schedule

Here’s a sample timeline to help you plan your cranberry walnut sourdough bread.

8:00 PM (Night Before): Feed your starter.
8:00-8:30 AM: Toast walnuts and cool.
8:30–9:00 AM: Mix the dough and let it rest for 20 minutes.
9:00–10:00 AM: Perform stretch and folds; add cranberries and walnuts.
10:00 AM–5:00 PM (varies): Bulk fermentation (until nearly doubled in size).
5:00–5:30 PM: Shape.
5:30 PM–6:00 AM (Next Day): Cold proof in the fridge overnight.
6:00–6:45 AM: Bake at 450°F.
6:45–8:45 AM: Cool completely before slicing.

Note: Rise times can vary depending on the strength of your starter and the temperature of your kitchen. Always use visual cues—like a dough that has doubled and looks airy—rather than relying strictly on the clock.

How to Store

Store whole or sliced cranberry walnut sourdough bread in an airtight container or breadbox at room temperature for up to 3 days.

For longer storage, freeze the bread in a freezer-safe container or bag for up to 3 months. Thaw at room temperature or warm individual slices in the toaster.

A whole loaf of cranberry walnut sourdough bread on a wooden cutting board.

A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."

Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Sourdough Bread Recipes

📖 Recipe

Print Pin Save

4.50 from 2 votes