Imagine pulling a warm, fragrant loaf of Cranberry Walnut Bread from your Instant Pot, the sweet and tart aroma of cranberries mingling with the rich nuttiness of walnuts. This no-knead recipe is not only incredibly simple but also delivers a bakery-worthy loaf in just over an hour! Perfect for breakfast, a cozy snack, or as a delightful addition to your holiday table, this bread will have everyone asking for seconds. Ready to impress your family and friends with minimal effort? Let’s dive into the delicious world of homemade Cranberry Walnut Bread!
Prep Time: 10 mins
Cook Time: 60 mins
Total Time: 70 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 3 cups all-purpose flour
- 1 cup walnuts, chopped
- 1 cup dried cranberries
- 1 1/2 teaspoons salt
- 1 teaspoon instant yeast
- 1 1/2 cups warm water
Instructions
- In a large mixing bowl, combine the all-purpose flour, salt, and instant yeast. Whisk together dry ingredients until well blended.
- Add warm water to the dry ingredients, stirring with a wooden spoon or spatula until a shaggy, sticky dough forms. Mix until no dry flour remains visible.
- Gently fold in the chopped walnuts and dried cranberries, ensuring they are evenly distributed throughout the dough.
- Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rest at room temperature for 12-18 hours to develop flavor and allow fermentation.
- After resting, the dough will look bubbly and have increased in volume. Lightly flour a work surface and transfer the sticky dough onto it.
- Gently shape the dough into a round loaf, being careful not to deflate the air bubbles. Dust with additional flour to prevent sticking.
- Prepare your Instant Pot by placing the trivet or a silicone sling inside. Grease a 7-inch round baking pan that fits inside the Instant Pot.
- Transfer the shaped dough into the greased pan, cover loosely with a clean kitchen towel, and let it rise for an additional 30 minutes.
- Add 1 cup of water to the bottom of the Instant Pot. Carefully place the pan with the dough inside the pot.
- Close the lid, set the valve to sealing, and cook on high pressure for 40-45 minutes. Allow natural pressure release for 10 minutes after cooking.
- Carefully remove the bread from the Instant Pot. For a crispier crust, place the bread under the broiler for 2-3 minutes, watching carefully to prevent burning.
- Let the bread cool completely on a wire rack for at least 1 hour before slicing to allow the crumb to set properly.
- Slice and serve the bread warm, optionally toasted with butter or as a side to soups and salads.
Tips
- Use Fresh Ingredients: Ensure your yeast is fresh for the best rise. Old yeast can lead to dense bread.
- Warm Water is Key: The water should be warm to the touch (around 110°F) to activate the yeast without killing it.
- Don’t Rush the Resting Time: Allowing the dough to rest for 12-18 hours is crucial for flavor development, so be patient!
- Handle with Care: When shaping the dough, be gentle to preserve the air bubbles created during fermentation.
- Experiment with Add-ins: Feel free to add other nuts or dried fruits to customize your bread to your taste.
- Crispier Crust: For a crustier exterior, broil the bread for a few minutes after cooking, but keep a close eye to avoid burning.
- Cool Before Slicing: Let the bread cool completely on a wire rack to ensure the texture is just right when you slice it.
Nutrition Facts
Calories: 210kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
