Tired of complex bread recipes that leave your kitchen covered in flour and your arms aching from kneading? Say hello to the game-changer: No-Knead Cranberry Walnut Bread! This rustic, artisan-style loaf delivers bakery-quality results with practically zero effort. The magic combination of tart cranberries and crunchy walnuts creates a bread that’s perfect for everything from morning toast to holiday dinner tables.
As someone who’s been perfecting no-knead bread techniques for years, I can confidently say this recipe delivers consistent, amazing results even for complete beginners. Time does all the work for you!
In this guide, I’ll walk you through selecting the right ingredients, the simple mixing process, and how to achieve that perfect crackling crust and soft interior. Plus, you’ll discover make-ahead tips and delicious serving suggestions that will make this bread a staple in your home.
Why This No-Knead Cranberry Walnut Bread Recipe Works
● Uses basic pantry staples you likely already have
● Requires only 5-10 minutes of actual hands-on work
● Creates an impressive artisan bread with no special equipment
● Perfect for both novice bakers and experienced bread makers
● Versatile enough for breakfast, snacks, or dinner accompaniment
Choosing the Right Ingredients for No-Knead Cranberry Walnut Bread
Best Flour for This Recipe
For no-knead cranberry walnut bread, bread flour is ideal as it contains more protein (gluten) which creates that perfect chewy texture and helps the bread rise beautifully. All-purpose flour works too, but your bread might be slightly less chewy. For a more rustic loaf, replace up to 25% of your flour with whole wheat.
Cranberry Selection
Dried cranberries work best in this no-knead bread as they won’t release excess moisture. Look for unsweetened or naturally sweetened varieties to control the sugar content. If using fresh cranberries, chop and toss them with a tablespoon of flour first to absorb excess moisture.
Walnut Tips
Use fresh walnuts for the best flavor. If possible, toast them lightly before adding to the dough to enhance their nutty flavor. Roughly chopped pieces work better than finely chopped, giving you delicious pockets of crunch throughout the bread.
Ingredients & Prep for No-Knead Cranberry Walnut Bread
Bread Base Essentials
- 3 cups bread flour
- 1½ teaspoons salt
- ½ teaspoon instant yeast
- 1½ cups cool water
Mix-ins
- ¾ cup dried cranberries
- ¾ cup chopped walnuts
- 1 tablespoon orange zest (optional, but adds wonderful flavor)
Equipment Needed
- Large mixing bowl
- Wooden spoon or spatula
- Dutch oven or heavy covered pot
- Parchment paper
Looking for more breakfast inspiration to pair with your cranberry walnut bread? Check out my Buttermilk Pancakes with 5 Fluffy Secrets to Breakfast Bliss for the perfect morning combo!
Step-by-Step No-Knead Cranberry Walnut Bread Instructions
Pre-Cooking Prep for No-Knead Bread
- In a large bowl, whisk together the flour, salt, and instant yeast
- Add the cranberries, walnuts, and orange zest (if using)
- Pour in the water and stir until a shaggy, sticky dough forms (about 30 seconds)
- Cover bowl with plastic wrap and let rest at room temperature for 12-18 hours (the longer, the more developed the flavor)
Baking Method for No-Knead Bread
- When ready to bake, place your Dutch oven with the lid in the oven and preheat to 450°F for 30 minutes
- Meanwhile, turn the dough out onto a well-floured surface (it will be very sticky)
- Gently shape into a round loaf without kneading
- Place on parchment paper and let rest while oven heats
- Carefully remove hot Dutch oven, place parchment with dough inside, cover with lid
- Bake covered for 30 minutes, then uncovered for 15-20 minutes until deeply golden
Doneness Check for No-Knead Bread
Your cranberry walnut bread is done when the crust is deeply golden brown and the internal temperature reaches 200-210°F. The bread should sound hollow when tapped on the bottom.
Cooling Your No-Knead Bread
Patience is key! Allow the bread to cool completely (at least 1 hour) on a wire rack before slicing. This cooling period allows the interior to set properly and prevents a gummy texture.
Pro Tips for Perfect No-Knead Cranberry Walnut Bread
Avoiding Common Mistakes
- Don’t rush the rising time – this long fermentation is what develops flavor and creates those beautiful air pockets
- Make sure your yeast is fresh – expired yeast won’t give you a proper rise
- Don’t skip preheating your Dutch oven – the hot pot creates the steam needed for a crispy crust
- Use parchment paper to easily transfer the dough and prevent sticking
Tool Recommendations
A Dutch oven is ideal, but any heavy pot with a tight-fitting lid works. A kitchen scale will give you the most accurate measurements for consistent results. A bread lame or sharp knife helps create decorative slashes.
Storage & Freezing
For more delicious cranberry and walnut recipes, I’ve created a collection over on Pinterest with endless inspiration for baking with these flavorful ingredients!
This bread stays fresh at room temperature in a paper bag for 1-2 days. For longer storage, wrap tightly and freeze for up to 3 months. Revive stale bread by lightly sprinkling with water and heating in a 300°F oven for 5-10 minutes.
Flavor Variations for No-Knead Cranberry Walnut Bread
Seasonal Twists
- Winter Holiday: Add 1 teaspoon of cinnamon and ½ teaspoon of nutmeg
- Spring: Swap cranberries for dried cherries and add lemon zest
- Fall Harvest: Add 2 tablespoons of maple syrup and a pinch of cloves
Diet-Friendly Options
- Lower-Sugar: Use unsweetened cranberries and add a natural sweetener like monk fruit
- Gluten-Sensitive: Try a good quality 1:1 gluten-free flour blend (results may vary)
- Nut-Free: Replace walnuts with pepitas or sunflower seeds
Global-Inspired Variations
| Variation | Key Ingredients | Recommended Serving |
|---|---|---|
| Mediterranean | Rosemary, olive oil, cranberries | With soups and stews |
| Scandinavian | Cardamom, orange zest, cranberries, walnuts | With coffee or tea |
| French | Herbs de Provence, dried cherries instead of cranberries | With soft cheese |
| Italian | Fennel seeds, dried figs instead of cranberries | With antipasto |
If you’re looking for another delicious way to enjoy cranberries and walnuts, try my Crispy Flatbread with Brie, Cranberries and Walnuts for an elegant appetizer!
Serving Suggestions for No-Knead Cranberry Walnut Bread
- Breakfast: Toasted with cream cheese, honey, or a spread of homemade strawberry jam
- Lunch: As the base for turkey or chicken salad sandwiches
- Dinner: Alongside roasted chicken or vegetable soup
- Snacks: Toasted and served with soft cheeses like brie or goat cheese
- Entertaining: Cut into cubes for a cheese board or fondue accompaniment
FAQs About No-Knead Cranberry Walnut Bread
Can I make this bread with active dry yeast instead of instant?
Yes, but first dissolve it in the water for 5 minutes before adding to dry ingredients.
Why is my dough too wet or too dry?
Flour absorption varies based on humidity and brand. Start with the recommended amount, then adjust by adding 1 tablespoon at a time until you reach a sticky but manageable consistency.
Can I speed up the rising process?
The long rise is what gives this bread its flavor and texture. If pressed for time, you can add slightly more yeast (¾ teaspoon) and let it rise in a warmer location for 6-8 hours, but the flavor won’t be as developed.
What if I don’t have a Dutch oven?
Any heavy, oven-safe pot with a tight-fitting lid will work. You can also use a baking stone with a metal bowl placed over the dough for the first 30 minutes.
Can I make this dough ahead and refrigerate it?
Absolutely! After the initial 12-18 hour rise, you can refrigerate the dough for up to 3 days. Let it come to room temperature before shaping and baking.
Conclusion
No-Knead Cranberry Walnut Bread truly lives up to its “easiest ever” title, delivering incredible results with minimal effort. The combination of sweet-tart cranberries and buttery walnuts creates a bread that’s both everyday practical and special occasion worthy.
Give yourself the gift of homemade artisan bread without the fuss! This recipe has converted thousands of hesitant bakers into bread enthusiasts who can’t believe they’ve been buying bread all these years.
Try this recipe this weekend and share your creations with me – I’d love to see how your loaves turn out! Once you master this basic version, experiment with the variations to customize it to your taste preferences and meal plans.
Print
No-Knead Cranberry Walnut Bread: Easiest Recipe Ever!
- Total Time: 13 hrs
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
This No-Knead Cranberry Walnut Bread is crusty on the outside, soft on the inside, and packed with sweet-tart cranberries and crunchy walnuts. With minimal effort and maximum flavor, it’s the easiest artisan-style bread you’ll ever make!
Ingredients
3 cups all-purpose flour
1 1/2 tsp salt
1/2 tsp instant yeast
1 1/2 cups warm water
1/2 cup dried cranberries
1/2 cup chopped walnuts
1 tbsp honey (optional, for a hint of sweetness)
Extra flour for dusting
Instructions
1. In a large bowl, whisk together flour, salt, and yeast.
2. Stir in warm water and honey (if using) until a shaggy dough forms.
3. Fold in cranberries and walnuts until evenly distributed.
4. Cover the bowl with plastic wrap and let it rest at room temperature for 12–18 hours (overnight is best) until bubbly and doubled in size.
5. Preheat your oven to 450°F (230°C) with a Dutch oven (with lid) inside for 30 minutes.
6. Turn the dough onto a floured surface, shape it into a ball, and place it on parchment paper.
7. Carefully lower the dough (with parchment) into the hot Dutch oven, cover, and bake for 30 minutes.
8. Remove the lid and bake for another 10–15 minutes, until golden and crisp.
9. Cool completely on a wire rack before slicing.
Notes
Use pecans instead of walnuts for a milder flavor.
Add orange zest for a festive twist.
This bread stays fresh for up to 3 days — toast leftovers for the perfect breakfast!
No Dutch oven? Bake in a covered casserole dish or oven-safe pot instead.
- Prep Time: 10 mins (plus 12–18 hrs rise time)
- Cook Time: 45 mins
- Category: Bread
- Method: No-Knead, Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 4g
- Sodium: 220mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Keywords: no knead bread, cranberry walnut bread, artisan bread, Dutch oven bread, easy bread recipe