Tired of complicated bread recipes that leave you with a kitchen full of flour and disappointing results? I’ve been there too. This No-Knead Cranberry Walnut Bread is about to change your home baking game forever—delivering artisan-quality bread with a fraction of the effort. The golden, crackling crust gives way to a tender, airy interior studded with sweet-tart cranberries and crunchy walnuts—all without kneading a single time.
As a third-generation baker who’s tested hundreds of bread recipes, I’ve refined this technique to absolute perfection. The secret? Time does all the work for you. In this guide, I’ll walk you through the foolproof method, share tips for getting that perfect texture, and answer all your bread-baking questions. Whether you’re a complete novice or an experienced baker looking to simplify, this recipe delivers professional results with minimal hands-on time.
Why This No-Knead Cranberry Walnut Bread Recipe Works
● Uses basic pantry ingredients you likely already have
● Requires just 5 minutes of actual hands-on prep time
● Creates bakery-quality bread without special equipment
● Perfect for beginners—virtually impossible to mess up
● Makes an impressive gift or addition to any meal
● Costs a fraction of what you’d pay for artisan bread
Choosing the Right Ingredients for No-Knead Cranberry Walnut Bread
Best Flour for No-Knead Bread
For this cranberry walnut bread, all-purpose flour works perfectly, making this recipe accessible for everyone. If you want a slightly chewier texture with more complex flavor, substitute up to 1 cup of the all-purpose flour with bread flour. For whole grain enthusiasts, you can replace up to 1 cup with whole wheat flour, though you may need to add an extra tablespoon or two of water.
Dried Fruit Selection
While dried cranberries are the star here, you can experiment with different dried fruits. Look for plump, moist cranberries without added sugar if possible. If they seem overly dry, soak them in warm water for 10 minutes and pat dry before adding to the dough.
Nut Options and Substitutions
Premium walnut halves provide the best texture and flavor, but you can substitute pecans or even hazelnuts. For those with nut allergies, pepitas (pumpkin seeds) or sunflower seeds make excellent alternatives. Toasting the nuts for 8-10 minutes at 350°F before adding them to the dough enhances their flavor tremendously.
Ingredients & Prep for No-Knead Cranberry Walnut Bread
Basic Dough Essentials
- 3 cups all-purpose flour (390g)
- 1½ teaspoons salt
- ½ teaspoon instant yeast
- 1½ cups lukewarm water (345g)
Flavorful Add-ins
- ¾ cup dried cranberries
- ¾ cup chopped walnuts
- 1 tablespoon honey or maple syrup (optional)
- 1 teaspoon orange zest (optional but recommended)
Equipment Needed
- Large mixing bowl
- Wooden spoon or spatula
- Dutch oven or heavy covered pot (4-6 quarts)
- Parchment paper
- Kitchen towel
Step-by-Step No-Knead Cranberry Walnut Bread Instructions
Pre-Cooking Prep for No-Knead Bread
- In a large bowl, whisk together flour, salt, and yeast.
- Add water, honey or maple syrup (if using), and orange zest. Stir until a shaggy dough forms.
- Fold in dried cranberries and walnuts until evenly distributed.
- Cover the bowl with plastic wrap or a damp kitchen towel and let sit at room temperature for 12-18 hours. The longer rise time develops flavor and creates those beautiful air pockets without kneading.
Shaping Your No-Knead Bread
- When the dough has risen and is dotted with bubbles, generously flour your work surface.
- Gently scrape the dough out of the bowl—it will be sticky and loose.
- Using lightly floured hands, fold the dough over on itself just 2-3 times to form a rough ball. Don’t knead or overwork it!
- Place the dough seam-side down on a piece of parchment paper, then cover with a kitchen towel.
- Let rest for 30 minutes to 1 hour while your oven preheats.
Baking No-Knead Cranberry Walnut Bread
- Place your Dutch oven with the lid on in the oven and preheat to 450°F for at least 30 minutes.
- When ready to bake, carefully remove the hot pot from the oven.
- Lift the dough by the parchment paper and gently lower it into the pot, paper and all.
- Cover with the lid and bake for 30 minutes.
- Remove the lid and bake for an additional 10-15 minutes until the crust is beautifully golden brown.
Cooling Your No-Knead Bread
- Carefully remove bread from the pot using the parchment paper as handles.
- Transfer to a wire rack and let cool completely (at least 1 hour) before slicing.
- Listen for the satisfying “crackle” as the bread cools—this is the crust developing!
Want more breakfast inspiration? Check out my Buttermilk Pancakes recipe for another easy morning treat!
Pro Tips for Perfect No-Knead Cranberry Walnut Bread
Avoiding Dense or Flat Bread
- Don’t rush the rise time—this is where the magic happens
- Use room temperature water (not hot) to activate yeast properly
- Measure flour by weight if possible (390g) for perfect hydration
- Handle the dough minimally to preserve those air bubbles
Tool Recommendations
- A Dutch oven with a tight-fitting lid creates the perfect steamy environment
- If you don’t have a Dutch oven, use any heavy oven-safe pot with a lid
- Parchment paper prevents sticking and makes handling easier
- A bread lame or sharp knife for optional scoring before baking
Storage & Freezing
- Store cooled bread in a paper bag at room temperature for 2-3 days
- For longer storage, wrap tightly and freeze for up to 3 months
- Refresh day-old bread by heating in a 350°F oven for 5-10 minutes
Looking for more delicious recipe ideas? Browse my collection on Pinterest where I share new baking inspirations weekly!
Flavor Variations for No-Knead Cranberry Walnut Bread
Sweet Twists
- Add 1 teaspoon of cinnamon and a pinch of nutmeg for a spiced version
- Substitute dried cherries or blueberries for the cranberries
- Drizzle with a simple orange glaze after baking for a dessert-like bread
Savory Options
- Replace cranberries with olives and walnuts with rosemary for a Mediterranean version
- Add 1 tablespoon of fresh thyme and 1/4 cup of grated parmesan
- Mix in 2 tablespoons of seeds (sunflower, pumpkin, sesame) for extra crunch and nutrition
Dietary Adaptations
| Adaptation | Ingredient Substitutions | Special Instructions |
|---|---|---|
| Gluten-Free | Replace all-purpose flour with 1:1 gluten-free baking flour | Add 1 tablespoon psyllium husk powder for better texture |
| Vegan | Use maple syrup instead of honey | No other changes needed—base recipe is vegan! |
| Lower Sugar | Use unsweetened dried cranberries | Add 1/4 teaspoon stevia if desired for sweetness |
| Nut-Free | Replace walnuts with pepitas or sunflower seeds | Toast seeds first for best flavor |
Serving Suggestions for No-Knead Cranberry Walnut Bread
This versatile bread is perfect for breakfast, snacks, or alongside dinner:
- Toast and spread with cream cheese or butter for breakfast
- Serve with a cheese board featuring sharp cheddar and brie
- Use as the base for gourmet sandwiches like turkey and apple
- Cube and toast for homemade croutons for salads
- Serve warm alongside hearty soups or stews
- Transform day-old bread into spectacular French toast
FAQs About No-Knead Cranberry Walnut Bread
Can I use fresh cranberries instead of dried?
Fresh cranberries contain too much moisture and will make the dough overly wet. Stick with dried cranberries, or if using fresh, reduce them to 1/2 cup and chop them coarsely.
Why is my bread flat and dense?
This typically happens if the dough is overhandled or if the rise time was too short. Remember that this bread gets its structure from long fermentation, not from kneading.
Can I make this bread without a Dutch oven?
Yes! You can use any oven-safe pot with a tight-fitting lid. Alternatively, place a metal baking pan with water on the bottom rack of your oven and bake the bread on a baking sheet to create steam.
How do I know when my bread is fully baked?
The bread should be golden brown and sound hollow when tapped on the bottom. If you have an instant-read thermometer, the internal temperature should read 205-210°F.
Can I add the cranberries and walnuts after the dough has risen?
Yes, you can gently fold them in just before shaping the dough, but incorporating them at the beginning produces more evenly distributed add-ins.
Conclusion
This No-Knead Cranberry Walnut Bread revolutionizes home baking by delivering artisan results with minimal effort. The combination of tart cranberries and crunchy walnuts creates a bread that’s perfect for everything from breakfast toast to dinner accompaniments.
The beauty of this recipe lies in its simplicity—proving that spectacular bread doesn’t require special skills or equipment. Let time do the heavy lifting while you enjoy the incredible aromas and flavors of freshly baked bread at home.
Join the thousands of home bakers who’ve discovered this game-changing technique and share your results with me! Once you master this basic version, explore endless variations to create your own signature bread. Happy baking!
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No-Knead Cranberry Walnut Bread: Easiest Homemade Recipe Ever!
- Total Time: 13 hrs
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
A rustic, crusty loaf packed with sweet-tart cranberries and crunchy walnuts — this no-knead bread comes together effortlessly and tastes like it came straight from an artisan bakery!
Ingredients
3 cups all-purpose flour
1/2 tsp instant yeast
1 1/2 tsp salt
1 1/2 cups warm water
1/2 cup dried cranberries
1/2 cup chopped walnuts
1 tbsp honey (optional)
Extra flour for dusting
Instructions
1. In a large bowl, whisk together flour, yeast, and salt.
2. Stir in warm water and honey (if using) until a shaggy dough forms — no kneading needed.
3. Fold in cranberries and walnuts until evenly distributed.
4. Cover bowl with plastic wrap or a damp towel and let rest at room temperature for 12–18 hours, until dough is doubled and bubbly.
5. Preheat oven to 450°F (230°C). Place a Dutch oven with its lid inside to preheat for 30 minutes.
6. Turn dough onto a floured surface, shape into a ball, and carefully place it on parchment paper.
7. Transfer the dough (on parchment) into the hot Dutch oven, cover, and bake for 30 minutes.
8. Remove lid and bake an additional 10–15 minutes until deep golden brown.
9. Cool on a wire rack for at least 1 hour before slicing.
Notes
For extra crunch, toast the walnuts before adding them to the dough.
Add orange zest for a festive twist.
This bread freezes beautifully — slice before freezing for easy grab-and-go toast!
- Prep Time: 10 mins (plus resting time)
- Cook Time: 45 mins
- Category: Bread
- Method: No Knead / Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 3g
- Sodium: 220mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Keywords: cranberry walnut bread, no knead bread, Dutch oven bread, easy homemade bread, artisan bread