Cranberry Cheese Bread - Holiday Sourdough Magic

December 7, 2025

Creamy, tangy, festive, and absolutely unforgettable — this Cranberry Cheese Bread brings together bright pops of cranberry with luxurious pockets of melted cheese, all wrapped in a soft, beautifully risen sourdough loaf.

We start with brie, the queen of creamy richness, because it creates the most decadent melt-in-your-mouth texture. But this recipe works beautifully with cheddar, gruyère, asiago, goat cheese, havarti, and more — so you can find your perfect cheese pairing.

Whether you’re hosting a holiday brunch, serving a festive appetizer board, or just want a magical loaf for the weekend, this bread is a showstopper.

🧀 Why You’ll Love This Cranberry Cheese Bread

Tart cranberries + creamy cheese = holiday perfection
Brie melts into custardy pockets (SO good!)
Overnight fermented for deeper flavor and better digestion
Perfect for gifting, serving warm, or toasting the next day
Totally customizable — choose your cheese adventure

Ingredients

Dough

300 g warm water (88–90°F if your kitchen is cold)
100 g active bubbly sourdough starter
450 g organic unbleached all-purpose flour
50 g organic whole wheat flour
10 g sea salt
20 g honey or sugar (optional but delicious with cranberries)

Mix-Ins

120 g dried cranberries
(or 150 g fresh cranberries, halved & patted dry)
120 g brie, rind on, cut into ½-inch cubes and frozen 30–45 minutes
100 g toasted pecans (optional)

Stretch & Folds (2 hours)

Perform 4 rounds of stretch & folds, 30 minutes apart.

💫 Add mix-ins on Fold #3:

120 g cranberries
120 g frozen brie cubes
Fold gently to distribute without tearing the dough.

Bulk Fermentation

Allow dough to rise 4–6 hours, depending on kitchen temp.
It’s ready when:
✔ puffed
✔ jiggly
✔ slightly domed

6. Shape

Turn dough onto a lightly floured surface, shape into a round or oval, and place seam-side up into a floured banneton.

7. Overnight Cold Ferment

Cover and refrigerate 10–16 hours. This keeps the brie intact and develops gorgeous flavor.

8. Bake

Preheat Dutch oven to 450°F for 45 minutes.

Bake:

30 minutes covered
15–20 minutes uncovered until deep golden brown

Allow to cool at least 1 hour so the cheese pockets can set.

Cheese Variation Options

Use 120 g cheese for each variation.

• White Cheddar (Bold & Savory)

Melty, sharp, and beautifully balanced with cranberries.

• Gruyère (Nutty & Elegant)

Creates caramelized, nutty pockets of flavor.

• Asiago (Sharp & Aromatic)

A more savory, punchy loaf.

• Havarti (Soft & Creamy)

Smooth and mild for a gentle, creamy crumb.

• Goat Cheese (Tangy & Dreamy)

Freeze briefly; crumbly ribbons add bright tang.

• Triple-Crème Brie or Camembert (Ultra-Decadent)

For when you want the richest, most luxurious loaf.

🌿 Optional Enhancements

Zest of 1 orange
1–2 tsp chopped fresh rosemary
¼ cup toasted pecans or walnuts
½ tsp cinnamon for a sweet-savory twist

🍽 How to Serve It

Warm with butter or honey
With baked brie & fruit on a cheese board
Toasted with jam
As a festive holiday breakfast bread
As part of a Christmas brunch spread

💫 Final Thoughts

This Cranberry Cheese Bread is everything a holiday loaf should be — cozy, creamy, bright, festive, and jaw-droppingly delicious. And because it’s sourdough, it's naturally easier to digest and full of rich, complex flavor.

Once you try the brie version, I promise you’ll want to experiment with every cheese combo!

DOWNLOAD the Recipe HERE

🍂 Ready to Bake Like a Pro?

I've gathered all my favorite sourdough tools — from whisks and bannetons to enamel Dutch ovens — to make your baking magical.
👉 Grab Your Sourdough Baking Essentials Here