If you’re on the hunt for a cozy, flavorful bread to elevate your breakfast or snack time, you’ve got to try this No-Knead Cranberry Walnut Bread Recipe. I absolutely love how this bread is both rustic and fancy at the same time—thanks to those sweet-tart cranberries and crunchy walnuts mingling in a tender, crusty loaf that you barely have to lift a finger to make. You’ll find that this bread is perfect for the holidays or anytime you want something a little special without the hassle of kneading.
Why You’ll Love This Recipe
- No Fuss, Big Flavor: You don’t have to knead for hours—just mix, wait, and bake to get a bakery-quality loaf.
- Perfect Texture: The combination of cranberries and walnuts adds delightful bursts of chewy and crunchy textures.
- Hands-Off Rising: Let the dough work its magic overnight, freeing your day for other things.
- Beautiful Crust Every Time: Baking in a Dutch oven traps steam and creates that irresistible golden crust.
Ingredients You’ll Need
These ingredients come together to create a bread that’s not only delicious but also packed with festive, nutty, and citrus notes. When shopping, try to find fresh, high-quality dried cranberries and walnuts for the best flavor impact.
- Active dry yeast: This is what gives your bread that lovely rise — make sure it’s fresh and not expired for best results.
- Warm water: Warming to just about 110-115°F wakes the yeast gently without killing it.
- Granulated sugar: Helps to feed the yeast and sweeten the dough just a touch.
- Kosher salt: Enhances flavor and controls yeast fermentation — don’t skip it!
- Bread flour: High protein content creates strong gluten for a chewy, structured loaf.
- Dried cranberries: Add the perfect sweet and tart contrast—feel free to soak them briefly if you want them extra plump.
- Dried walnuts: Roughly chopped so you get crunch without big chunks that disrupt the dough.
- Honey: Adds a subtle sweetness and moisture that balances the tart cranberries.
- Orange zest: This brightens up the bread with floral citrus notes—trust me, it’s a game changer.
Variations
I like to mix things up with this No-Knead Cranberry Walnut Bread Recipe depending on the season or what I have on hand. You can totally personalize it and make it your own.
- Swap Nuts: I’ve swapped walnuts with pecans for a sweeter nuttiness, and my family couldn’t get enough.
- Fresh Fruit Addition: Sometimes, I toss in fresh or frozen blueberries alongside cranberries for a berry-loving twist.
- Gluten-Free Version: With the right gluten-free flour mix and a bit more liquid, this bread can be adapted to gluten-free diets.
- Spice It Up: Adding a pinch of cinnamon or nutmeg adds cozy warmth perfect for holiday mornings.
How to Make No-Knead Cranberry Walnut Bread Recipe
Step 1: Activate Your Yeast and Combine the Dough
First thing’s first—proof your yeast by dissolving it and sugar in that warm water. When it gets a foamy head after about 10 minutes, you know it’s ready to rock. Then whisk your bread flour and salt together separately, add in the yeast mixture and honey, and stir until you have no dry flour. Toss in the cranberries, walnuts, and orange zest, mixing just enough to distribute. The dough will be sticky and wet—and that’s exactly how you want it! Cover tightly and let it rest on your countertop for 18 hours. Trust me, this slow rise gives you flavor and texture that’s just unbeatable.
Step 2: Shape, Rest, and Prep Your Dutch Oven
After the long rest, your dough will look very wet and puffy. Resist the urge to punch it! Instead, carefully turn it out onto a heavily floured surface and gently fold it over itself to create a smooth ball. Flour your hands and the surface generously—that sticky dough can be tricky otherwise. Place it on floured parchment paper and cover lightly for 30 minutes. While it rests, set your Dutch oven in the oven and preheat to 450°F for a perfectly hot baking environment. The high heat and the lidded pot trap steam, which is key to that amazing crust.
Step 3: Score, Bake, and Enjoy
Using a sharp knife or lame, score a pattern or a simple ‘X’ on top of your dough ball. Carefully lift by the parchment and place it right into the hot Dutch oven. Cover and bake for 30 minutes—don’t peek! Then remove the lid and bake uncovered for another 8 to 10 minutes until golden brown. When it comes out, lift it with the parchment and let it cool completely before slicing. I promise, the smell alone will have everyone gathering around.
Pro Tips for Making No-Knead Cranberry Walnut Bread Recipe
- Don’t Rush the Rise: That 18-hour rest is where all the flavor and texture build—less time means denser bread.
- Flour, Flour, Flour: Be generous when transferring and shaping the dough to avoid frustrating stickiness.
- Rustic Scoring: Don’t overthink the scoring—simple cuts let the bread breathe and look beautiful.
- Keep the Lid On: Resist opening the Dutch oven during the first 30 minutes to keep steam trapped for the perfect crust.
How to Serve No-Knead Cranberry Walnut Bread Recipe
Garnishes
I usually spread a little cream cheese or mascarpone on my slices—that creaminess plays so well with the tart cranberries. Sometimes, I drizzle a tiny bit of honey on top or add a smear of butter. Fresh orange zest on the side is a lovely touch if you want extra citrus brightness.
Side Dishes
This bread pairs beautifully with warm bowls of butternut squash soup, roasted autumn vegetables, or alongside a simple green salad dressed with vinaigrette. It’s also fabulous slathered with nut butter and a sprinkling of cinnamon for a quick snack.
Creative Ways to Present
For holiday brunch, I like to serve this bread sliced thick alongside a platter of cheeses, honey, figs, and nuts. You can also lightly toast slices and stack them for mini open-faced sandwiches with goat cheese and arugula, turning it into an eye-catching appetizer that guests rave about.
Make Ahead and Storage
Storing Leftovers
I find the best way to keep the crust crispy but the inside soft is to store the bread in a semi-open paper bag, just like the bakeries do. It lets the bread breathe so the crust doesn’t get soggy. Keep it at room temperature and consume within 3-4 days for best freshness.
Freezing
If you want to keep it longer, wrap the bread tightly in aluminum foil, then place it in a resealable freezer bag. I’ve frozen this bread up to three months without losing the amazing flavor and texture. Just thaw it at room temperature when you’re ready.
Reheating
To bring back that fresh-baked aroma and crisp crust, I sprinkle a bit of water on the loaf and warm it in a 350°F oven for about 10 minutes. It’ll feel like you just baked it from scratch all over again!
FAQs
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Can I make this bread without a Dutch oven?
You can bake this bread on a regular baking sheet, but you won’t get the same crust development. The Dutch oven traps steam released by the dough, creating that crispy, golden outside while keeping the inside soft and moist. If you don’t have a Dutch oven, try covering the dough loosely with a large metal bowl or an oven-safe pot to capture some steam during baking.
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Why is the dough so sticky and wet?
This high-hydration dough is designed to be wet; it helps produce a more open crumb and a better crust because it steams inside the Dutch oven during baking. It might feel messy, but with plenty of flour on your hands and surface, shaping becomes manageable.
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Can I shorten the rising time?
While the dough needs at least 12 hours to rise, I’ve found that 16 to 18 hours is ideal to develop that deep flavor and light texture. Shortening the rising time may result in a denser loaf with less complex taste.
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What can I use instead of dried cranberries?
If you don’t have dried cranberries, dried cherries or raisins work beautifully too. They each bring a different sweetness and texture but maintain that wonderful fruity boost in the bread.
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How do I know when the bread is fully baked?
A fully baked loaf will sound hollow when you tap the bottom, and the crust will be a deep golden brown. If you have an instant-read thermometer, the internal temperature should read about 200–210°F.
Final Thoughts
This No-Knead Cranberry Walnut Bread Recipe has quickly become one of those kitchen staples I can’t live without, especially as we dive into the cooler months. The ease of mixing everything the night before, then waking up to that incredible aroma of freshly baked bread is such a cozy, rewarding feeling. I love sharing it with friends and family because it feels homemade yet special without all the work. Give it a try—you’ll be so glad you did.
Print
No-Knead Cranberry Walnut Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 19 hours 25 minutes
- Yield: 12 slices
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Thanksgiving Cranberry Walnut Bread is a no-knead artisan bread that’s delightfully moist and packed with tart dried cranberries, crunchy walnuts, and bright orange zest. Using a Dutch oven to bake creates a crisp, golden crust with a soft, flavorful crumb inside. This bread requires a long 18-hour rise, allowing flavors to develop deeply with minimal effort, making it perfect for a festive holiday breakfast or snack.
Ingredients
Yeast Mixture
- ½ teaspoon active dry yeast
- 1 ½ cups warm water (110 to 115 degrees F)
- 1 teaspoon granulated sugar
Dry Ingredients
- 3 cups bread flour, plus 2 tablespoons (plus more for surface)
- 2 teaspoons Kosher salt
Add-ins
- ¾ cup dried cranberries
- ½ cup dried walnuts, roughly chopped
Flavorings
- 1 tablespoon honey
- 1 tablespoon orange zest
Instructions
- Prepare Dutch oven and yeast mixture: Make sure you have a 5 to 6 quart oven-proof Dutch oven with a tight-fitting lid that can withstand up to 450°F. Dissolve the yeast and sugar in the warm water (110 to 115°F) and let sit for 10 minutes until foamy. If it doesn’t foam, discard and restart.
- Mix dough: In a large bowl, whisk the bread flour and salt. Add the yeast mixture and honey; combine until no flour pockets remain but do not over-mix. Fold in the dried cranberries, chopped walnuts, and orange zest until just combined. The dough will be sticky and wet, which is normal.
- First rise: Cover the bowl tightly with plastic wrap without touching the dough, and let it rest at room temperature for 18 hours to develop flavor and texture.
- Shape the dough: After 18 hours, dust a work surface and hands generously with flour. Transfer the sticky dough onto the surface, folding edges gently over the center to form a ball without deflating trapped air bubbles. Place the dough seam side down onto lightly floured parchment paper and shape gently if necessary.
- Second rise: Cover the dough lightly with plastic wrap and let it rest for 30 minutes at room temperature.
- Preheat oven and Dutch oven: Place the Dutch oven with its lid inside your oven and preheat to 450°F for 30 minutes.
- Score and bake: Using a sharp knife, score an X or your desired pattern on the dough surface. Carefully remove the hot Dutch oven from the oven and lift the parchment with the dough to place it inside. Cover with the lid and bake at 450°F for 30 minutes without opening the lid to trap steam.
- Finish baking: Remove the lid and continue baking for an additional 8 to 10 minutes until the crust is a deep golden brown.
- Cool and serve: Remove the bread carefully using the parchment paper and let it cool completely on a wire rack before slicing. Enjoy your festive cranberry walnut bread!
Notes
- Allow the dough to rise for a full 18 hours to maximize flavor and achieve the characteristic open crumb texture.
- The dough will remain wet and sticky throughout the process, which is essential for steam generation during baking to produce a crispy crust.
- A Dutch oven is critical for creating trapped steam that ensures a beautiful crust.
- Store leftover bread in a semi-open paper bag at room temperature to keep the crust crisp.
- To freeze, wrap the cooled bread in aluminum foil and place inside a freezer-safe resealable plastic bag for up to 3 months. Thaw at room temperature before serving.
Nutrition
- Serving Size: 1 slice (approximately 1/12th of loaf)
- Calories: 200
- Sugar: 5g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
