Walnut Cranberry and Apricot Bread

When I lived in Florida I used to buy this bread that had fruits and nuts in it for breakfast. I particularly loved the walnuts inside the bread; it just gave the bread this earthy flavor. The dried fruits inside offset the earthiness with tartness and it was just a combination from heaven. Because of that bread, I have been on a mission to find something that tastes like it. When I moved up north, I really hoped I would be able to find something like the bread from Florida, but I still haven’t. So I figured I should just try making something like that. I’ve searched for recipes that seem to resemble the floridian fruity bread, and this comes close.

The recipe for this bread is super simple and easy to follow, it’s also very delicious. My favorite thing to pair this with is just plain butter and jelly of any kind, but apricot is my favorite. It’s the perfect bread for breakfast packed full of flavor and doesn’t require much work.

Print Recipe

5 from 3 votes

Walnut Cranberry Apricot Bread

The recipe for this bread is super simple and easy to follow, it’s also very delicious. 

Prep Time10 minutes mins

Cook Time35 minutes mins

Course: Breakfast, lunch, Snack

Cuisine: American

Servings: 0

Equipment

• 6 Quart Dutch oven
• Metal or glass bowl
• Baking parchment paper

Ingredients

• 3 cups  all-purpose flour 
• 2 tsp sea salt 
• 1/2 tsp instant yeast 
• 1/2 cups chopped walnuts 
• 1/2 cups dried apricots
• 1/2 cups dried cranberries
• 1 tbsp honey
• 1 1/2 cups room temp or warm water

Instructions

• Stir the first 6 ingredients together in a large bowl. 
• Stir in the warm water. The dough will be pretty stick and that’s totally fine.
  
• Shape into a ball as best you can and cover with either aluminum or plastic cover. Make sure to cover tightly. 
  
• Leave on the counter at room temperature and allow to rise for 12-18 hours. The dough should double in size.
  
• After the dough has doubled in size, turn it over on a lightly floured surface. Lightly dust your hands with flour and shape into a ball.
• Score an X on top of the dough. This helps the built up pressure, while cooking, to escape and not break the top of the bread. Cover the dough with plastic wrap and let it rest for 30 minutes.
  
• Put the dough on a piece of parchment paper. That paper will be going inside the Dutch oven, which will be very hot, so make sure it’s large enough to cover the sides. 
• While the dough is resting, turn the oven on to 475º. Use the convection option, if you have it. Insert the Dutch oven, with the lid on, into the oven while preheating.tion option if you have it. Put the Dutch oven into the preheating oven with the lid on.
• Once the oven is at 475­º, take out the Dutch oven and take the dough that is resting on the parchment paper and put it inside the Dutch oven. Careful to not burn your hands. 
• Cook for 25 minutes with the lid on. Take off the lid after 25 minutes and cook for additional 5-10 minutes or until golden brown.
• When bread is ready, remove it from both the oven and Dutch oven, and let it cool for about 30-45 minutes. 

Notes