This loaf has been a seasonal favorite in my kitchen for years. I first developed the idea while trying to use a jar of dried fruit and a bag of walnuts before a holiday gathering; the aroma of cinnamon and toasty nuts filled the house and everyone wanted a slice warm from the oven. The crumb is open but structured, with pockets of chewy raisins and bright bursts from the cranberries. The crust develops a thin, crisp sheath from the hot Dutch oven, while the interior remains tender and slightly sweet. This bread is a celebration of texture and balance: the sweet-fruity notes offset by the toasty walnut crunch and the warm spice of cinnamon.

I love making this loaf when I have an afternoon free, because the method is forgiving and the long, slow fermentation builds flavor without a lot of hands-on work. It keeps well and makes a beautiful gift; wrapped simply in parchment it travels well to potlucks or holiday brunches. If you enjoy an artisan-style loaf that showcases pantry ingredients with minimal fuss, this version will quickly become one of your go-to bakes.

Ingredients

• Water (room temperature, 1½ cups): Use filtered or bottled water if your tap is heavily chlorinated. Room-temperature water (about 70 to 75°F) wakes the yeast without shocking it, important for an even fermentation.
• Honey (2–3 tablespoons): A mild floral honey works best; it adds a gentle sweetness and feeds the yeast. I use 2 tablespoons for a subtly sweet loaf and 3 tablespoons when I want more of a breakfast bread profile.
• Active dry yeast (1 teaspoon): Check the expiration date. Sprinkle it on top of the water and honey and wait for a light foam to confirm activity.
• Bread flour or all-purpose flour (3 cups): Bread flour gives a slightly chewier crumb; all-purpose produces a tender loaf. King Arthur or Bob's Red Mill perform reliably if you like consistency.
• Kosher salt (1 teaspoon): Adds depth and balances sweetness. If using table salt, reduce slightly to ¾ teaspoon.
• Ground cinnamon (1 teaspoon): Freshly ground cinnamon gives the best aroma; add to the dry mix so it distributes evenly.
• Dried cranberries (¾ cup): Look for sweetened cranberries for balance. If they seem very dry, soak briefly in warm water or a splash of orange juice and drain before adding.
• Raisins (½–¾ cup): Use plump raisins or golden raisins for milder flavor; adjust quantity to taste.
• Chopped walnuts (½ cup): Toast lightly in a dry skillet for 3 to 4 minutes for more pronounced flavor, then cool before folding into the dough.

Instructions

Activate the yeast: Stir 1½ cups room-temperature water with 2 to 3 tablespoons honey in a measuring cup. Sprinkle 1 teaspoon active dry yeast evenly over the surface and let sit for 5 to 10 minutes until a pale foam appears. This indicates the yeast is lively; if no foam forms, discard and try a new packet of yeast. Mix dry ingredients: Whisk together 3 cups flour, 1 teaspoon kosher salt, and 1 teaspoon ground cinnamon in a large bowl. Make sure the salt and cinnamon are distributed, then create a shallow well in the center for the liquid. Combine wet and dry: Pour the foamy yeast mixture into the flour and stir with a sturdy spoon or rubber spatula until you form a shaggy, slightly sticky mass. It should hold together but remain loose; add a tablespoon of water only if it feels overly dry in your environment. Fold in add-ins: Gently fold in ¾ cup dried cranberries, ½ to ¾ cup raisins, and ½ cup chopped walnuts so they are distributed without overworking the dough. The goal is an even scattering of fruit and nuts throughout the dough. First rise (long fermentation): Cover the bowl with plastic wrap or a clean kitchen towel and leave at room temperature for 8 to 10 hours. This long, slow rise builds flavor. You want the dough to have risen by roughly 50 to 75 percent and show bubbles on the surface. Shape and chill: Turn the dough out onto a lightly floured surface, shape gently into a round by folding the edges into the center, then place seam-side down into a lightly floured banneton or bowl lined with a floured towel. Cover and refrigerate overnight to firm the dough and deepen flavor. Preheat oven: Place a heavy Dutch oven with its lid in the oven and preheat to 450°F (232°C) for at least 30 minutes so the pot is thoroughly heated; this creates the steam environment that forms the artisan crust. Score and bake covered: Carefully remove the hot Dutch oven, turn the dough into it seam-side up, score the top with a sharp blade or lame to control expansion, replace the lid, and bake for 30 minutes covered. The steam trapped inside creates a glossy, crackly crust. Bake uncovered and cool: Remove the lid and bake another 15 to 20 minutes until deep golden and the internal temperature reaches around 205°F to 210°F if you use an instant-read thermometer. Transfer to a wire rack and cool at least 1 hour before slicing to finish the set of the crumb.

Storage Tips

Let the loaf cool completely before storing to avoid soggy crumb from trapped steam. For short-term storage keep the bread in a paper bag or wrapped in a clean kitchen towel at room temperature for up to two days; this preserves a crisper crust. For longer storage slice and freeze pieces in airtight freezer bags for up to three months. To refresh a frozen slice, bake at 350°F for 8 to 10 minutes or toast directly. Avoid airtight plastic at room temperature as it softens the crust; if you prefer a softer crust for sandwiches, store in plastic for one day only.

Ingredient Substitutions

If you do not have walnuts, replace with pecans or pumpkin seeds; toasted seeds add a similar crunch and make the loaf nut-free for those with tree-nut allergies. Swap dried cranberries for chopped dried cherries or chopped apricots for a different bright note, adjusting sweetness by taste. Use 100 percent all-purpose flour if you prefer a slightly softer loaf, or up to 25 percent whole wheat for more nutty flavor; increase hydration by 1 to 2 tablespoons if using whole wheat. For a vegan version, replace honey with maple syrup or agave and ensure the yeast is suitable for vegan diets.

Serving Suggestions

This loaf is lovely sliced thick and toasted with butter and a drizzle of honey for breakfast, or served with soft cheese and fig jam for a relaxed appetizer. For a savory pairing, top slices with ricotta, lemon zest, and arugula for brunch. Serve warm with butter and a smear of cream cheese for holiday mornings, or include in a picnic basket with cheese, slices of apple, and a thermos of coffee. Thin slices are excellent for French toast, where the raisins and cranberries add natural sweetness.

Cultural Background

Sweetened dried fruit and nut loaves have roots in many culinary traditions, from European fruit breads served at festive tables to New England quick breads that incorporate local nuts and dried fruit. This recipe borrows the slow-fermentation artisan technique popularized by modern bakeries, combining it with classic holiday flavors like cinnamon, cranberries, and walnuts. The result is a hybrid that nods to both country-style fruit breads and contemporary crust-forward loaves, reflecting how home baking often blends old and new influences.

Seasonal Adaptations

In autumn and winter, amplify warm spice by adding ½ teaspoon ground nutmeg or orange zest for brightness. In spring or summer switch to dried apricots and chopped almonds, and reduce the cinnamon for a lighter profile. For holiday gatherings mix in candied orange peel and a splash of brandy or rum to macerate the dried fruit for a boozy festive version. Adjust baking times only slightly if adding very moist fruit; a few extra minutes under the lid can protect against sogginess.

Meal Prep Tips

Make the dough in the evening, refrigerate overnight, and bake the following morning for fresh bread at breakfast. Alternatively, bake twice the recipe and freeze one loaf, tightly wrapped, to have a ready supply; thaw at room temperature and refresh in a 350°F oven for 10 to 12 minutes. If packing for lunches, toast slices lightly and spread with a thin layer of soft cheese to maintain texture during transit. Label frozen portions with the date so you use older loaves first.

Whether you serve it for a holiday brunch or slice it for weekday breakfasts, this loaf rewards patience and small touches. It tells a story through aroma, texture, and the little surprises of fruit and nuts in every bite — give it time and it will become one of those recipes you return to for comfort and celebration.