Spiced Sourdough Cranberry and Nut Bread

When it comes to holiday baking, nothing says Christmas like the comforting, fragrant aroma of spiced cranberry and nut bread fresh out of the oven. This sourdough loaf is a festive favorite, bursting with warm spices like cinnamon, nutmeg, clove, and allspice, filling your kitchen with the scent of holiday cheer. The combination of tart cranberries and crunchy nuts pairs perfectly with the subtle tang of sourdough, making this bread a wonderful addition to any holiday feast or a cozy gift for friends and family. With each slice, you’ll taste the holiday spirit—warming spices, sweet cranberries, and the richness of toasted nuts. It’s not just a loaf; it’s a seasonal celebration in every bite.

This post contains affiliate links. This means we may earn a commission should you chose to sign up for a program or make a purchase using these links. There is no added cost to you but your purchase through these links helps support our content! Not to worry- I truly believe in and/or use everything I promote! We also utilize advertisements on many of our articles. This is simply a way to help support all the work we do here at Wild N Free Farms, without adding any extra cost to our readers. Check out our disclaimer and disclosure page for more details.

What is Sourdough?

Sourdough bread is a type of naturally leavened bread made using a live fermented culture, known as a sourdough starter, which gives it its signature tangy flavor and chewy texture. The process of making sourdough requires patience, care, and understanding of the fermentation process, which makes it unique compared to quick breads or those using commercial yeast. The fermentation breaks down gluten and enhances the flavor and digestibility of the bread, resulting in a loaf that’s deeply flavorful and satisfying.

While this spiced cranberry and nut loaf is a delightful and festive variation, it’s best suited for bakers who have already mastered a basic sourdough recipe. If you’re new to sourdough, I recommend starting with a traditional loaf to get a feel for working with wild yeast and managing fermentation before diving into this spiced version, which adds extra steps and ingredients that could complicate the process for beginners.

The Best Nuts for Sourdough Cranberry and Nut Bread

One of the most exciting parts of this recipe is the ability to customize the type of nuts you include. The nutty crunch brings balance to the tartness of cranberries and the spices, and you can experiment with various nuts to suit your taste. Here are some options:

• Pecans: Buttery and slightly sweet, pecans add a rich flavor that complements the spices beautifully.
• Walnuts: Their bold, earthy flavor pairs perfectly with the tang of sourdough and the warmth of cinnamon and nutmeg.
• Almonds: Offering a firm crunch and subtle sweetness, almonds are a great choice for a more delicate nut flavor.
• Hazelnuts: For a deep, toasted flavor, hazelnuts bring an interesting twist that works especially well with holiday spices.
• Pistachios: For something a little more unique, pistachios add a hint of sweetness and vibrant color to each slice.

Feel free to mix and match different nuts, or stick to your favorite for a personalized touch.

This recipe takes whatever kind of nuts you choose, and turns them into a toasty, sweet addition to the tart cranberries and warm spices.

Intensifying the Flavor: Spices That Elevate This Loaf

The combination of cinnamon, nutmeg, clove, and allspice gives this bread a deep, rich flavor reminiscent of holiday baked goods. The warmth from the spices, paired with the tartness of cranberries and the crunch of nuts, creates an irresistible flavor profile. If you want to take the spice intensity up a notch or add a unique twist, here are some additional spices that can complement the base flavors:

• Cardamom: Adds a slightly citrusy, floral note that brightens the overall flavor of the loaf.
• Ginger: Offers a spicy, warming heat that pairs beautifully with the existing spices, especially if you’re after a more robust holiday flavor.
• Anise: A subtle licorice-like flavor can add a unique complexity that complements the bread’s sweetness and tang.
• Orange Zest: While not technically a spice, adding the zest of an orange can brighten the flavors and provide a refreshing contrast to the warm spices.

Feel free to experiment with these additions to make the loaf your own and be sure to let us know in the comments what spice you love the best!

Spiced Sourdough Cranberry and Nut Bread

Print Recipe Save The RecipeSaved!

Spiced Sourdough Cranberry and Nut Bread

With each slice, you'll taste the holiday spirit—warming spices, sweet cranberries, and the richness of toasted nuts. It’s not just a loaf; it’s a seasonal celebration in every bite.

Prep Time45 minutes mins

Cook Time45 minutes mins

Fermentation Time16 hours hrs

Servings: 1 Loaf

Equipment

• Large Mixing Bowl
• Digital Scale
• Damp Cloth or Plastic Wrap
• Bench Scraper
• Bowl or Banneton
• Dutch Oven
• Parchment Paper
• Razor Blade or Scoring Lame
• Small Pan
• Wooden Spoon or Spatula
• Wire Cooling Rack

Ingredients

To Make The Starter – Combine The Following approx. 8 Hours Before

• 50 g Bread Flour
• 50 g Filtered Water
• 10 g Sourdough Starter

For The Dough:

• 100 g Active Sourdough Starter
• 375 g Filtered Water
• 1/4 tsp Ground Clove
• 1/4 tsp Nutmeg
• 1/4 tsp Allspice
• 1 tsp Cinnamon
• 500 g Bread Flour
• 10 g Sea Salt

For The Inclusions:

• 1/2 cup Craisins dried cranberries
• 1/2 cup Chopped Nuts your choice
• 2 tbsp Butter
• 1 tbsp Brown Sugar
• 1 tsp Cinnamon

Instructions

Prepare the Starter

• Feed your sourdough starter 4-12 hours before beginning the bread. You want it active, bubbly, and doubled in size before you start.
  50 g Bread Flour, 50 g Filtered Water, 10 g Sourdough Starter

Mix the Dough

• In a large mixing bowl, combine the active starter and filtered water. Stir to fully incorporate. Then, add the salt, ground clove, nutmeg, allspice, and cinnamon. Mix everything together until the spices are evenly distributed.
  100 g Active Sourdough Starter, 375 g Filtered Water, 1/4 tsp Ground Clove, 1/4 tsp Nutmeg, 1/4 tsp Allspice, 10 g Sea Salt, 1 tsp Cinnamon
• Add the bread flour to the bowl, stirring until a shaggy dough ball forms. The dough will appear rough and unstructured at this point—that’s perfectly fine. Cover the bowl with a damp cloth or plastic wrap and let it sit for 1 hour for the dough to hydrate.
  500 g Bread Flour

Stretch and Fold

• After the resting period, perform two sets of stretch and folds, spacing them 30-45 minutes apart. To stretch and fold, grab one side of the dough, gently stretch it up, and fold it over itself. Rotate the bowl and repeat this process until you’ve stretched and folded all sides.

Prepare the Nut Mixture

• While performing the stretch and folds, heat the butter in a small pan over medium heat. Add the chopped nuts, brown sugar, and cinnamon. Stir until the butter has melted completely and the nuts are lightly toasted and coated in the sugar mixture. Remove from heat and allow to cool.
  1/2 cup Chopped Nuts, 2 tbsp Butter, 1 tbsp Brown Sugar, 1 tsp Cinnamon

Incorporate the Inclusions

• During the next set of coil folds (30-45 minutes after the last stretch and fold), gently fold in the craisins and cooled nut mixture. Perform two sets of coil folds, ensuring that the add-ins are well distributed throughout the dough.

Bulk Fermentation

• After incorporating the craisins and nuts, cover the dough and allow it to undergo bulk fermentation. This process will take several hours, depending on the temperature. The dough is ready when it has doubled in size, passes the “jiggle test” (when gently shaken, it wobbles), and leaves an indent when poked with a wet finger.

Shaping the Dough

• Once the dough has completed its bulk fermentation, transfer it to a clean, slightly damp work surface. Gently stretch the dough into a rectangle, then fold the shorter ends into the middle. Fold the long sides over, pinching to seal the edges. Shape the dough by pulling it toward you on the surface to create tension and form a smooth ball.

Final Proof

• Lightly dust a banneton or parchment paper with flour, and place the dough inside, seam-side up. Let it rest for about 10 minutes before stitching the seams and then cover the dough with more flour. Leave it covered in the fridge for at least 10 hours (or overnight) for the final proof.

Bake the Bread

• Preheat your oven to 500°F (260°C), placing a Dutch oven inside for about 1 hour. When you’re ready to bake, carefully remove the dough from the fridge and transfer it to parchment paper, smooth side up. Score the top with a razor for venting, and carefully transfer the dough and parchment paper into the preheated Dutch oven.
• Bake with the lid on for 20 minutes at 500°F, then remove the lid, lower the oven temperature to 475°F (245°C), and bake for an additional 25 minutes or until the crust is deeply browned.

Cool and Serve

• Remove the bread from the oven and allow it to cool completely on a wire rack before slicing. The cooling process ensures that the interior sets properly, giving you a perfect slice every time.

This spiced sourdough cranberry and nut bread is worth every step! The warm spices, paired with the tang of sourdough, make it the perfect holiday treat.