Easy Cranberry Walnut Bread (No-Knead Recipe)
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I love Cranberry Walnut bread. This rustic golden brown no-knead bread recipe has a crunchy crust and a soft, chewy interior dotted with tangy cranberries and nutty walnuts. It’s super easy to make—just mix the ingredients, let it rise, bake, and enjoy!
I can’t think of anything better than cutting into a fresh loaf of crusty bread! This recipe is perfect for enjoying around the holidays. The cranberries and a little honey give the bread a slightly sweet and tangy flavor, and the crunchy walnuts add a bit of earthiness. Smeared with a little butter, honey, or jam, or on its own, it is a delicious treat at breakfast or any time of the day.
The great thing about a no-knead bread recipe baked in a Dutch oven is that it works every time, whether you are an experienced bread baker or a beginner. So anyone can make a perfect loaf of homemade bread! The simple recipe, long rise, and baking in a Dutch oven make it easy to create a delicious chewy bread with a perfect crusty top.
This is really a great recipe because it is versatile and can be adapted to many different flavors. You can make a sweet, fruity bread, like this cranberry walnut version, or swap out the fruit and nuts for olive oil and rosemary for a savory option.
What is No Knead Bread?
No Knead bread is a simple yeast bread that, as its name implies, does not need to be kneaded to activate the yeast and gluten.
Typically, this is a wet dough made with very little yeast. It requires a long rise time (14-24 hours) but very little hands-on work. That long rise produces the chewy crumb we love about artisan bread.
I adapted my recipe from one created by NY Times writer Mark Bitterman. He determined that you can reduce the extended rise time to a few hours and still get great results by simply increasing the amount of yeast. That means we can enjoy this delicious bread today instead of tomorrow!
The bread is then baked in a scorching Dutch oven with a lid, which traps the moisture and forms a crunchy crust.
Ingredients for Cranberry Nut Bread
All-Purpose Flour: There is no need for special flour for this recipe; simple all-purpose flour works great. You can substitute bread flour if you like.
Active Dry Yeast: Make sure that your yeast is fresh and has not expired or the dough will not rise.
Honey: Sweetens the bread just enough
Water: The water should be warm, about 100 degrees F. The warm water will activate the yeast.
Salt: It is necessary to use a little salt when making bread, even sweet bread.
Dried Cranberries: I like sweetened dried cranberries, but unsweetened ones are great, too. You can also substitute dried cherries, raisins, or apricots. Do not use fresh cranberries because they will give off water, and this bread dough is already very wet. You don’t want to add any more moisture to it.
Chopped Walnuts: I love the flavor of walnuts paired with tart cranberries, but pecans or pistachios would also be good choices.
Step-By-Step Instructions
- Mix flour, salt, yeast, honey, and water in a large bowl with a whisk or wooden spoon until a shaggy dough has formed and the flour is absorbed. Mix in the cranberries and walnuts.
- Cover the bowl loosely with a linen towel or plastic wrap and place it in a draft free area to rise for 3-8 hours. The dough can be baked once it has doubled in size.
- Line a large bowl with parchment paper and set it aside. Scrape the dough onto a generously floured work surface. It will be very bubbly and sticky. Flour the top of the dough and your hands. Fold the sides of the dough over onto the center, forming a round loaf. Carefully lift and flip the dough into the prepared parchment-lined bowl. Cover it and let it rest in a warm place for another 30 minutes. Place the Dutch oven with the lid on in the oven and preheat it to 450℉ for 30 minutes.
- Lift the dough out of the bowl with the parchment paper, place it in the Dutch oven, cover, and return it to the oven. Bake for 30 minutes. Remove the lid from the Dutch oven and bake the bread for 5-10 minutes to crisp up the crust. Transfer the bread to a wire rack and let it cool completely before cutting into it.
Recipe Tips For the Best Cranberry Walnut No Knead Bread
- Set the dough in a warm, draft-free location to rise. I like to place it in my cold oven with the light on. It is the perfect environment for bread-proofing. If you are not in a hurry and want to let the bread rise longer, leave it at room temperature.
- To make sure the bread is done, tap the top. If it sounds hollow, it is done. You can also insert an instant-read thermometer in the center of the loaf. It should register about 200 degrees F.
- You may be tempted to cut into that crusty loaf of bread immediately, but it is best to let it cool first. The bread will continue to bake as it cools, creating the perfect crumb.
Storage Recommendations
It is important to note that any homemade bread that does not contain preservatives will have the best taste and texture the day you bake it. However, if stored properly, it can be enjoyed for a couple of days.
King Arthur Flour has a great article on The Best Way To Store Yeast Bread that I found helpful. The key is limiting the bread’s exposure to air so it does not dry out.
The problem is that maintaining the moisture means the crust will soften. But if you are looking to store the bread for a couple of days, your best bet is to wrap it in foil or plastic and store it at room temperature. Then either toast it or reheat it in the oven to crisp up the crust.
If you want to extend the life of your bread, wrap it in plastic and then in foil and freeze it for up to 2 months. Defrost it and heat it in the oven or toaster to crisp the crust and tenderize the crumb.
FAQ’s
Bread bakes best in a hot moist environment. Heating the Dutch oven before adding the bread creates a very hot oven within an oven that traps moisture in the pot. The very hot pan allows the bread to rise quickly before the crust is formed. As the loaf bakes, the heat and humidity create that crispy crust we love on this rustic bread.
Yes, no worries. Any heavy pot with a lid that is oven-safe at 450 degrees F will work for this recipe. You can also create a moist environment in your oven by placing a pan of hot water on the bottom rack for at least 15 minutes before you bake the bread. Then, place the dough on a baking sheet lined with parchment paper on the middle rack above the pan of water. This should produce enough steam to create the environment you need.
According to California Walnuts, a chemical reaction occurs between the iron in flour and the gallic acid in walnut skins that causes your baked goods to turn purple. Other factors, such as the amount of acidity in ingredients, such as yeast, and the length of time it takes the baked good to rise, also contribute to the purple hue.
More Bread Recipes To Try
There isn’t anything quite like baking a loaf of homemade bread to make your kitchen smell and feel cozy!
As a child, my favoirte bread was my Nonna’s Italian Easter Bread. This is a delicious sweet bread that she would make for each grandchild with a colorful egg in the center.
My Dutch Oven No-Knead Bread is an easy rustic bread that pairs well with almost any meal.
If you are looking for cornbread I have two incredibly moist and delicious recipes for you to try. My Original Cornbread and Sweet Potato Cornbread are both very popular side dishes for summer barbecues, smoked meats, chili and soups.
Of course I can’t forget to mention my Foccaccia Bread Recipe. This fluffy bread is an easy no-knead recipe that you can make the same day or prepare it ahead of time and bake it the next day!
I love to get your feedback, so if you try this Cranberry Walnut No Knead Bread or any other recipe on this website, please leave me a comment below. I hope you enjoy our recipes, and I look forward to hearing from you!
You can also follow me on Facebook, Instagram, and Pinterest for more recipes your family will love!
Cranberry Walnut Bread Recipe
Cranberry Walnut Bread (Easy No Knead Recipe)
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Equipment
Ingredients
- 3 cups Flour
- 1 tsp Dry Active Yeast
- ½ tsp Salt
- 2 tbsp Honey
- 1 cup Water Warm
- 1 cup Dried Cranberries
- ¾ cup Walnuts chopped
Instructions
- In a large bowl, mix flour, salt, yeast, honey, and water with a whisk until a shaggy dough has formed and the flour is absorbed. Mix in the cranberries and walnuts. Cover the bowl loosely with a linen towel or plastic wrap and place it in a warm area to rise for 3-8 hours.
- Line a large bowl with parchment paper and set it aside. Scrape the dough onto a generously floured work surface. Flour the top of the dough and your hands. fold the sides of the dough over onto the center forming a round loaf. Carefully lift and flip the dough into the prepared parchment lined bowl. Cover it and let it rest in a warm place for another 30 minutes.
- Place the Dutch oven with the lid on, in the oven and preheat the oven to 450℉ for 30 minutes.
- Carefully remove the dutch oven from the oven and remove the lid. Lift the dough out of the bowl with the parchment paper and place it in the Dutch oven. Cover with the lid and return it to the oven. Bake for 30 minutes.
- Remove the lid from the Dutch oven and allow the bread to bake an additional 10 minutes to crisp up the crust.
- Remove the bread from the pan and let it cool completely before cutting into it.
Very good and perfect for fall.
Thanks John! I am so glad you like this bread!