Why You’ll Love This Recipe

I love this recipe because it’s simple, foolproof, and delivers a bakery-quality loaf every time. The dough comes together easily, and baking it in a Dutch oven gives it that perfect artisan crust. The combination of chocolate and cranberries makes it both indulgent and balanced—not overly sweet, but rich and satisfying. Whether I make it for brunch or as a treat for guests, it always impresses with its flavor and aroma.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

360 grams bread flour (can use all-purpose flour)
260 grams warm water
40 grams cocoa
8 grams salt
1.5 tsp yeast
1/2 cup dark chocolate chips (I like Enjoy Life brand)
1/2 cup dried cranberries (I use Craisins)

Directions

1. I start by combining the flour, cocoa, and salt in a large mixing bowl, whisking them together until evenly blended.

2. I add in the warm water and yeast, mixing until no visible water remains and the dough starts to come together.

3. I then add the dried cranberries and dark chocolate chips, mixing with my hands until everything is evenly distributed. I form the dough into a rough ball.

4. I cover the bowl with plastic wrap and let the dough rest until it doubles in size, about 1 hour.

5. Once doubled, I lightly dust my counter with flour and gently turn the dough out onto the work surface. I stretch the ends of the dough and fold them across the top, repeating for 1–2 minutes to build structure—this replaces kneading since the dough is sticky.

6. I transfer the dough into a lightly oiled bowl, cover it with plastic wrap again, and let it rest until it doubles in size a second time.

7. While the dough rises, I preheat my oven to 425°F and place a Dutch oven (with its lid) inside to preheat as well.

8. When ready to bake, I lightly flour my surface again and gently shape the dough by cupping it in my hands and pulling it toward me, creating surface tension.

9. I place the dough on parchment paper and use a sharp knife to cut an “X” across the top.

10. I carefully remove the lid from the hot Dutch oven, place the dough (with the parchment paper) inside, cover it, and bake for 20 minutes.

11. After 20 minutes, I remove the lid and bake for another 10 minutes to develop a nice crust.

12. Once done, I take the Dutch oven out carefully and transfer the bread to a wire rack to cool completely before slicing.

Servings and Timing

This recipe makes 1 loaf, serving about 6 people. It takes roughly 20 minutes to prep, 2 hours to rise, and 30 minutes to bake, for a total time of about 2 hours and 50 minutes.

Variations

I sometimes swap the dried cranberries for dried cherries or raisins for a different twist. For a richer loaf, I mix in a tablespoon of olive oil or butter into the dough. If I’m in the mood for extra texture, I add chopped nuts like pecans or walnuts. For a holiday touch, I sprinkle powdered sugar over the top once the bread cools.

Storage/Reheating

I store the cooled bread in an airtight container or wrapped tightly in foil at room temperature for up to 3 days. For longer storage, I freeze it (sliced) for up to 2 months. When I’m ready to enjoy it again, I reheat individual slices in the toaster or warm the whole loaf in a 325°F oven for 10 minutes.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, I often use all-purpose flour—it just gives a slightly softer crumb.

Can I make this bread without a Dutch oven?

Yes, I bake it on a baking sheet with a metal pan of hot water on the rack below for steam.

Can I use instant yeast instead of active dry yeast?

Yes, I just mix it directly into the flour and skip the blooming step.

How do I know when the bread is fully baked?

The crust should be firm and the loaf should sound hollow when tapped on the bottom.

Can I make this bread vegan?

Yes, simply ensure the chocolate chips are dairy-free—most dark varieties are naturally vegan.

Can I add more chocolate?

Absolutely! I sometimes add up to 3/4 cup of chocolate chips for an extra indulgent loaf.

Why is my bread too dense?

It may not have risen enough or the yeast could be inactive. I always check the water temperature and give the dough enough proofing time.

Can I use fresh cranberries instead of dried?

Yes, but I reduce the water slightly since fresh cranberries add extra moisture.

How do I get a shiny crust?

I brush the loaf lightly with water before baking or place an oven-safe dish of water in the oven for steam.

Can I make this into rolls instead of a loaf?

Yes, I divide the dough into 6–8 pieces, shape them into rolls, and bake for 15–18 minutes at 400°F.

Conclusion

This Chocolate Cranberry Bread is one of my go-to recipes when I want something a little sweet, a little indulgent, and a lot delicious. I love the contrast of rich chocolate, tart cranberries, and the soft, airy crumb. It’s simple to make, stunning to serve, and always a treat—whether I’m enjoying it for breakfast or as dessert with a warm drink.