Hey y’all! Ready to discover the easiest artisan bread you’ll ever bake? This No Knead Cranberry Walnut bread is crusty on the outside, chewy in the center, and bursting with tart cranberries and toasty walnuts. It’s perfect for cozy breakfasts, impressive brunches, or anytime you want homemade bread without the hassle of kneading. Grab your Dutch oven and a big bowl—let’s get cooking!
Why You’ll Love This No Knead Cranberry Walnut Bread
- Effortless—no kneading required and almost all hands-off time!
- Deliciously chewy crumb with a crunchy, golden crust.
- Studded with tangy dried cranberries and crunchy walnuts for irresistible texture.
- Perfect for breakfast toast, snacking, or serving alongside holiday feasts.
- Customizable—swap in other nuts or dried fruits for your own twist.
Ingredients for No Knead Cranberry Walnut Bread
- 3 cups (380g) all-purpose flour
- 1/2 teaspoon active dry yeast
- 1 teaspoon salt
- 1/2 teaspoon cinnamon (optional, for warmth)
- 1 cup (120g) dried cranberries
- 1 cup (110g) chopped walnuts
- 1 1/2 cups (355ml) lukewarm water
Directions: How to Make No Knead Cranberry Walnut Bread
Step 1: Mix the Dough
In a large bowl, whisk together flour, salt, yeast, and cinnamon if using. Stir in the dried cranberries and chopped walnuts. Pour in the lukewarm water and mix with a spatula or wooden spoon until a shaggy, sticky dough forms. Cover the bowl tightly with plastic wrap and let it rest at room temperature (around 70°F/21°C) for 12-18 hours, until the dough is bubbly and has doubled in size.
Step 2: Shape and Rest
Lightly flour a work surface. Scrape the dough out onto it and, with floured hands, gently shape the dough into a round loaf. If it’s extra sticky, sprinkle with a little more flour. Place the dough seam-side down on a parchment paper square. Cover with a towel and let rest for 30-60 minutes while the oven preheats.
Step 3: Preheat and Bake
About 30 minutes before baking, place a Dutch oven (with lid) in your oven and preheat to 450°F (232°C). When ready, carefully lift the dough (using the parchment paper) into the hot Dutch oven. Cover and bake for 30 minutes, then remove the lid and bake for 12-15 minutes more, until the crust is deep golden brown and sounds hollow when tapped.
Step 4: Cool and Enjoy
Transfer your No Knead Cranberry Walnut Bread to a cooling rack. Let cool at least 30 minutes before slicing for best texture.
Notes for No Knead Cranberry Walnut Bread Success
- If your kitchen is chilly, place the dough in an unheated oven with the light on to help it rise.
- Don’t skip the preheat—your pot needs to be very hot for the best crust. Learn more about baking bread in a Dutch oven.
- Use bread flour for a chewier structure if desired.
Variations of No Knead Cranberry Walnut Bread
- Seeded Loaf: Swap walnuts for pepitas or sunflower seeds for nut-free crunch.
- Cranberry Orange: Add 1 tablespoon fresh orange zest for a citrusy twist.
- Multigrain: Replace 1 cup of flour with whole wheat flour and add 2 tablespoons rolled oats.
Required Equipment for No Knead Cranberry Walnut Bread
- Large mixing bowl
- Spatula or wooden spoon
- Plastic wrap or clean towel
- Parchment paper
- Dutch oven (5–6 quart) with lid
- Cooling rack
Storage Instructions for No Knead Cranberry Walnut Bread
Store cooled bread, tightly wrapped or in an airtight container, at room temperature for up to 3 days. For longer storage, slice and freeze in a zip-top bag for up to 2 months. Thaw slices as needed and toast for best flavor and texture.
No Knead Cranberry Walnut Bread: Pairings and Serving Recommendations
- Spread with creamy butter or tangy cream cheese for breakfast.
- Serve alongside roasted meats or hearty soups for dinner.
- Use thick slices for next-level French toast or bread pudding.
Pro Tips for No Knead Cranberry Walnut Bread
- Use a kitchen scale for precise measurements and perfect results (Sally’s Baking Addiction guide).
- Don’t cut into the bread too soon—resting helps set the crumb (read more at Serious Eats).
- For extra crunch, broil the top for the last 1-2 minutes after removing the lid.
FAQ: No Knead Cranberry Walnut Bread
- Can I use instant yeast instead of active dry yeast?
- Yes, use the same amount—just make sure your yeast isn’t expired for the best rise.
- Do I have to use a Dutch oven?
- A Dutch oven gives you the crispiest crust, but you can bake on a heavy baking sheet with an oven-safe bowl of water to mimic steam.
- Can I make the dough ahead of time?
- Absolutely! After the first rise, you can refrigerate the dough for up to 2 days before shaping and baking for fresh bread on your schedule.
Prep Time: 10 minutes
Rise Time: 12–18 hours
Bake Time: 40–45 minutes
Total Time: Approx. 13 hours
Ingredients
- 3 cups all-purpose flour
- 1 cup warm water
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts
- 1/4 teaspoon instant yeast
- 1 1/4 teaspoons salt
- 1 tablespoon honey
- 1 tablespoon olive oil
Instructions
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1In a large bowl, combine the flour, salt, and instant yeast. Mix well.
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2Stir in the warm water, honey, and olive oil until a sticky dough forms.
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3Fold in the dried cranberries and chopped walnuts evenly throughout the dough.
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4Cover the bowl with plastic wrap and let the dough rise at room temperature for 8-12 hours until doubled in size and bubbly.
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5Preheat oven to 450°F (232°C). Shape the dough on a floured surface and place it into a Dutch oven lined with parchment paper.
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6Bake covered for 30 minutes, then uncover and bake for another 15 minutes until golden brown. Cool on a wire rack before slicing.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
210 caloriescal
Protein:
5gg
Fat:
5gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
38gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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