There’s something irresistible about the cranberry walnut bread from Costco’s bakery section — the crusty golden loaf, the soft chewy crumb, the sweet-tart bites of cranberry balanced by buttery toasted walnuts.
It’s the kind of bread that tastes just as amazing with butter and jam as it does with soft cheese or tucked into a leftover turkey sandwich.
This Costco-inspired Cranberry Walnut Bread brings that same rustic, artisan flavor right to your own kitchen. It’s easier than you’d think — no kneading machines or fancy flour blends — and you’ll end up with a beautiful, bakery-worthy loaf your whole family will devour.
Why You’ll Love This Recipe
This bread is crusty on the outside and perfectly chewy and soft on the inside, with pockets of tart cranberries and rich, nutty walnuts throughout. It’s not overly sweet, which makes it incredibly versatile — from breakfast toast to sandwich bread to a side for soup.
It’s also surprisingly simple. No special equipment needed, just a big bowl, a spoon, and a bit of patience. Plus, it freezes beautifully, making it perfect for make-ahead baking or holiday gifting.
What You’ll Need
- 3 cups all-purpose flour
- 1 ½ tsp salt
- ½ tsp instant yeast
- 1 ½ cups warm water (about 110°F)
- ¾ cup dried cranberries
- ¾ cup chopped walnuts (toasted)
- Optional: 1 tsp honey or maple syrup for slight sweetness
- Extra flour or cornmeal (for dusting)
Pro Tips
- Use warm (not hot) water — around 110°F — to activate the yeast without killing it.
- Don’t skip the long rise — this gives your bread its flavor and texture without kneading.
- Use parchment paper in your Dutch oven for easy lifting and perfect crust.
- Toast your walnuts before adding for a deeper, nuttier flavor.
- Let the loaf cool fully before slicing to avoid a gummy crumb.
Tools You’ll Need
- Large mixing bowl
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Parchment paper
- Dutch oven or heavy lidded pot
- Sharp serrated knife
- Cooling rack
Substitutions & Variations
- Gluten-Free: Use a 1:1 gluten-free baking flour with a binding agent like xanthan gum.
- No yeast? Try with sourdough starter (adjust rise time and hydration).
- Add orange zest for a festive holiday touch.
- Swap walnuts for pecans or almonds if preferred.
- Add cinnamon or nutmeg for a spiced version.
Make Ahead Tips
You can mix the dough and let it rise overnight in the fridge for deeper flavor. Bring to room temperature before baking. Baked loaves freeze beautifully — just wrap tightly and thaw at room temp when ready to use.
Instructions
1. Mix Dry Ingredients
In a large bowl, whisk together the flour, salt, and yeast.
2. Add Wet Ingredients
Stir in warm water and optional honey until combined. The dough will look shaggy and sticky — that’s perfect.
3. Add Cranberries & Walnuts
Gently fold in dried cranberries and toasted walnuts until evenly distributed.
4. First Rise
Cover the bowl with plastic wrap or a towel. Let rise at room temperature for 12–18 hours, or until bubbly and doubled in size.
5. Shape the Dough
Turn the dough onto a floured surface. Shape gently into a round loaf, being careful not to deflate. Place on a sheet of parchment and cover for 30–45 minutes.
6. Preheat & Bake
Preheat oven to 450°F with a Dutch oven inside. Once hot, transfer the parchment and dough into the pot. Cover and bake for 30 minutes, uncover and bake 10–15 minutes more until deep golden brown.
7. Cool Completely
Transfer bread to a cooling rack and let cool at least 1 hour before slicing.
Leftovers & Storage
Store cooled bread wrapped in foil or a bread bag at room temperature for up to 3 days. For longer storage, slice and freeze — toast straight from frozen or thaw as needed. Avoid refrigeration, which dries it out.
Recipe FAQs
1. Can I use active dry yeast instead of instant yeast?
Yes! Just dissolve it in warm water first and let it sit for 5–10 minutes before mixing with the flour.
2. Do I need a Dutch oven?
It helps create steam for a crispy crust, but you can bake it on a preheated baking stone or heavy tray with a pan of hot water in the oven.
3. My dough is really wet. Is that normal?
Yes — this is a no-knead dough. It should be sticky and loose before the rise. Just flour your hands when shaping.
4. Can I double the recipe?
Absolutely! Just divide it into two loaves and bake separately or adjust baking time slightly if using one larger Dutch oven.
The Final Slice
This Costco-style Cranberry Walnut Bread brings the bakery to your home — hearty, wholesome, and just the right mix of chewy and crunchy.
Whether you enjoy it toasted with butter, paired with cheese, or made into the ultimate turkey sandwich, it’s a loaf worth baking again and again. If you try it, leave a comment below and let me know how it turned out — or what you paired it with!