Walnut Cranberry Sourdough Loaf from Eat Well ABQ bakery in Albuquerque
Local Albuquerque Sourdough Bakery
Pre-order by Wednesday for Saturday pickup. I bake this loaf fresh for Saturday. If I have extra loaves, Walnut & Cranberry may also be available at the Saturday Bread Cart while supplies last.

The walnut cranberry sourdough bread I bake for that mmm flavor.

I bake this loaf in small batches in Albuquerque, with crunchy walnuts, sweet cranberries, slow-fermented sourdough flavor, a crisp crust, and a soft, hearty crumb for breakfast, cheese boards, gifting, and sharing.

Choose your pickup option Explore how I make this loaf How long will this loaf stay good? How Saturday pickup works
Chef Evangalene preparing walnut cranberry sourdough
Chef Evangalene’s loaf note

I bake this walnut cranberry loaf for the table.

I wanted this loaf to bring a little crunch, sweetness, and real sourdough character to the same table. The walnuts give it depth, the cranberries bring brightness, and the slow fermentation keeps it grounded in the kind of bread I want to share.

I bake it in small batches for the preorder pickup, so you get it fresh—not a loaf that has been sitting around waiting for a label.

See how this loaf was made → Learn how to keep it fresh →
  • Walnut Cranberry Sourdough Loaf
  • Walnut Cranberry Sourdough Loaf from Eat Well ABQ bakery in Albuquerque
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Local Albuquerque Sourdough Bakery

Walnut Cranberry Sourdough Loaf

I bake this balanced, hearty loaf with crunchy walnuts and sweet cranberries for breakfast, snacking, cheese boards, gifting, and holiday tables.

Why I make this loaf

Made fresh in small batches in Albuquerque. Our Walnut Cranberry Sourdough Loaf is slow-fermented with crunchy walnuts and sweet cranberries for a rustic, flavorful loaf that’s perfect for breakfast, snacking, gifting, or cheese boards.

Walnut Cranberry Sourdough Loaf

Quick Overview

Our Walnut Cranberry Sourdough Loaf is balanced, flavorful, hearty, and just a little sweet. Made fresh in small batches in Albuquerque, this loaf brings together slow-fermented sourdough, crunchy walnuts, and sweet cranberries for a rustic loaf with texture, depth, and real personality.

It is the kind of bread that feels special without being fussy — perfect for breakfast, snacking, cheese boards, gifting, or bringing something beautiful to the table.

Small-Batch Fresh Baking

Each loaf is made by Eat Well ABQ in Albuquerque with a focus on real ingredients, slow fermentation, and fresh small-batch baking. This is handmade sourdough with flavor, texture, and care — not mass-produced grocery store bread.

How to Order

Add this loaf to your cart and complete checkout online. For local pickup, follow the pickup instructions shown at checkout. You can also visit the top of the shop page or homepage for current ordering details, pickup options, and bakery availability.

Best For

  • Breakfast toast
  • Snacking
  • Cheese boards
  • Charcuterie boards
  • Brunch
  • Gifting
  • Holiday tables
  • Anyone who wants a slightly sweet sourdough loaf made fresh in Albuquerque

Important Note

Our bakery items are made in small batches, so availability may change. Ordering ahead helps us prepare your bread fresh and makes pickup smoother.

Ingredients

Wheat flour, water, sourdough starter, walnuts, cranberries, and salt.

Choose your pickup option
$16.00 USD
$16.00 USD
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Price shown before applicable New Mexico sales tax. Final total is calculated at checkout.

🍞 I add crunchy walnuts I use them for rich texture and depth in every slice.
✦ I balance it with cranberries I add a little brightness for breakfast and cheese boards.
⌁ I bake it in small batches I make it fresh in Albuquerque—not mass-produced.
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Pre-Orders follow the Wednesday Cutoff and Saturday Pickup.

Chef Evangalene’s freshness lesson

How long will this loaf stay good?

I bake this loaf without added preservatives, fresh for the preorder pickup, so my advice is to enjoy it in the first 2–5 days. That shorter window is part of real bread—not a flaw. I recommend freezing the slices you will not finish while they still taste fresh.

Days 1–3 · my fresh-loaf sweet spot

I find that is the sweet spot for the crisp crust, hearty crumb, walnut crunch, and bright cranberry flavor.

My move: freeze it early

I slice what I will not eat, wrap it well, and freeze it before the loaf starts to dry out.

Days 5–7 · toast territory

By then, I would warm or toast it, but it will not eat like a fresh loaf. Mold or an off smell means discard it.

My move: keep the fresh slices for breakfast and cheese boards, freeze the rest, and let nothing good go to waste.

This is my best-quality guide, not a universal expiration date. I do not recommend taste-testing questionable bread.

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