Tired of complicated bread recipes that require hours of kneading and professional baking skills? No-Knead Cranberry Walnut Bread is about to change your home baking game forever! This rustic artisan loaf delivers a perfect balance of tangy cranberries and buttery walnuts in a crusty exterior that gives way to a tender, airy interior—all with virtually no hands-on work.
As a home baker who’s been perfecting no-knead bread techniques for years, I’ve found this cranberry walnut version consistently produces bakery-quality results, even for complete beginners. The magic is in the slow fermentation that develops complex flavors while the dough essentially works itself!
In this guide, I’ll walk you through the foolproof method, share tips for achieving that perfect texture, explain why this technique works so brilliantly, and answer common questions to ensure your success. Let’s transform your kitchen into an artisan bakery!
Why This No-Knead Cranberry Walnut Bread Recipe Works
- Effortless technique requires just stirring ingredients—no kneading needed!
- Overnight fermentation develops deep flavors without active work
- Perfect crust-to-crumb ratio with minimal equipment
- Versatile recipe works for breakfast, sandwiches, or alongside soups and cheeses
- Budget-friendly ingredients create a loaf that tastes like an expensive bakery purchase
Choosing the Right Ingredients for No-Knead Cranberry Walnut Bread
Best Flour Options
For the perfect no-knead cranberry walnut bread, bread flour is your gold standard, creating a chewy, well-structured loaf with excellent rise. All-purpose flour works well too, producing a slightly softer texture that many home bakers prefer. For added nutrition and deeper flavor, you can substitute up to 25% of your flour with whole wheat—just expect a slightly denser result.
Dried Fruit Selection
While traditional dried cranberries add wonderful tartness, dried cherries can make an excellent substitute if you’re looking for a deeper, more complex flavor. Choose unsweetened or naturally sweetened dried cranberries when possible to control the sugar content. For best results, look for plump, moist cranberries rather than overly dry ones.
Nut Considerations
Walnuts provide the perfect buttery complement to tart cranberries, but pecans make an excellent alternative for a sweeter, more delicate flavor profile. Toast your nuts before adding them to the dough to enhance their flavor. Roughly chopped nuts work better than finely chopped pieces, creating pockets of texture throughout the bread.
Ingredients & Prep for No-Knead Cranberry Walnut Bread
Bread Base Essentials
- 3 cups bread flour
- 1½ teaspoons salt
- ¼ teaspoon instant yeast
- 1½ cups water (room temperature)
Flavor Additions
- ¾ cup dried cranberries
- ¾ cup walnuts (toasted and roughly chopped)
- 1 tablespoon honey or maple syrup (optional)
- 1 teaspoon orange zest (optional)
Equipment Needs
- Large mixing bowl
- Dutch oven or heavy covered pot
- Parchment paper
- Kitchen towel
Looking for more breakfast inspiration? Check out my Buttermilk Pancakes recipe for another morning favorite!
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 and optional honey, stirring until a shaggy dough forms (about 30 seconds).
- Fold in cranberries, walnuts, and optional orange zest until evenly distributed.
- Cover bowl with plastic wrap and let rest at room temperature for 12-18 hours.
Shaping Your No-Knead Bread
- When dough has doubled and shows bubbles on surface, turn onto a floured surface.
- Gently fold dough over itself 2-3 times to form a ball (don’t knead!).
- Place on parchment paper, dust with flour, and cover with towel.
- Let rise for 1-2 hours until dough doesn’t spring back when poked.
Baking Method for No-Knead Bread
- Place Dutch oven with lid in the oven and preheat to 450°F for 30 minutes.
- Carefully remove hot Dutch oven, lower parchment paper with dough inside.
- Cover and bake for 30 minutes, then uncover and bake 10-15 minutes more until deep golden.
- Transfer to cooling rack and wait at least 1 hour before slicing.
Cooling and Storing No-Knead Bread
Allow the bread to cool completely (at least 1 hour) before slicing to prevent gumminess. Store at room temperature in a paper bag or bread box for 2-3 days, or freeze sliced bread for up to 3 months in an airtight container.
Pro Tips for Perfect No-Knead Cranberry Walnut Bread
Avoiding Common Mistakes
- Too wet dough? Add 1-2 tablespoons of flour during shaping.
- Too dry dough? Next time, increase water by 2 tablespoons.
- Bread too dense? Ensure your yeast is fresh and you’re giving enough fermentation time.
- Scorched bottom? Place a baking sheet on the rack below your Dutch oven.
Tool Recommendations
- A cast iron Dutch oven provides the best heat retention and steam environment.
- Parchment paper prevents sticking and makes transferring dough easy.
- A bread lame or sharp knife creates beautiful slashes for controlled expansion.
Testing Doneness
Your bread is perfectly baked when the internal temperature reaches 205-210°F on an instant-read thermometer, or when tapping the bottom produces a hollow sound.
Love the cranberry-walnut combination? Try my Crispy Flatbread with Brie, Cranberries & Walnuts for a quicker option!
Flavor Variations for No-Knead Cranberry Walnut Bread
Sweet Options
- Orange Cranberry: Add 1 tablespoon orange zest and substitute 2 tablespoons of water with orange juice.
- Cinnamon Swirl: Mix 2 teaspoons cinnamon with 3 tablespoons brown sugar and swirl into dough before final rise.
- Maple Pecan: Replace walnuts with pecans and add 2 tablespoons of maple syrup to the dough.
Savory Twists
- Rosemary Cranberry: Add 1 tablespoon fresh rosemary for a herbaceous complement to the cranberries.
- Cheese Blend: Incorporate ½ cup of cubed sharp cheddar or crumbled feta for a sweet-savory combination.
- Seed Mix: Add 3 tablespoons of mixed seeds (sunflower, pumpkin, flax) for extra nutrition and crunch.
| Variation | Key Ingredients | Best Paired With | Prep Changes |
|---|---|---|---|
| Classic | Cranberries, Walnuts | Butter, Cheese | None |
| Orange Spice | Orange zest, Cinnamon | Morning coffee, Tea | Add zest to dough |
| Maple Pecan | Maple syrup, Pecans | Breakfast spreads | Reduce water slightly |
| Rosemary | Fresh rosemary, Cranberries | Dinner soups, Stews | None |
Serving Suggestions for No-Knead Cranberry Walnut Bread
This versatile bread shines in multiple settings:
- Breakfast: Toasted with butter, cream cheese, or nut butters
- Lunch: Base for turkey or chicken sandwiches with arugula and goat cheese
- Appetizer: Sliced and toasted as crostini with whipped ricotta and honey
- Dinner: Served alongside butternut squash soup or autumn salads
- Dessert: Transform into French toast or bread pudding
For your food inspiration needs, check out my collection of ideas on Pinterest where I share creative ways to enjoy homemade bread and other recipes!
FAQs About No-Knead Cranberry Walnut Bread
Q: Can I use fresh cranberries instead of dried?
A: Fresh cranberries contain too much moisture and acidity for this recipe. Stick with dried cranberries for best results.
Q: My dough is very sticky after fermentation. Is this normal?
A: Yes! No-knead bread dough should be sticky. Use floured hands and just enough additional flour during shaping to work with it.
Q: Can I skip the Dutch oven?
A: The Dutch oven creates steam that’s crucial for a crispy crust. Alternative methods include using a covered casserole dish, a pizza stone with a metal bowl over the dough, or a baking sheet with a pan of water in the oven.
Q: How can I make this bread whole grain?
A: Substitute up to 1 cup of the bread flour with whole wheat flour, but expect a denser loaf with less rise.
Q: Can I make this bread in less time?
A: For a quicker version, increase yeast to 1 teaspoon and reduce the first rise to 4-6 hours, though flavor development won’t be as complex.
Conclusion
No-Knead Cranberry Walnut Bread represents the perfect marriage of minimal effort and maximum reward in home baking. With just minutes of hands-on time, you’ll create a bakery-worthy loaf that’s crusty outside, tender inside, and studded with sweet-tart cranberries and crunchy walnuts.
The simple techniques in this recipe open the door to endless bread-baking possibilities, proving that anyone can become a confident bread baker. Why not start your own baking tradition today?
Hungry for more bread recipes? Explore my complete bread recipe collection for everything from quick rolls to artisan loaves!
Print
No-Knead Cranberry Walnut Bread: Easy Homemade Magic!
- Total Time: 13 hrs
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
A rustic, artisan-style No-Knead Cranberry Walnut Bread that’s crusty on the outside, soft and chewy inside, filled with tart cranberries and crunchy walnuts — all made effortlessly with minimal hands-on time!
Ingredients
3 cups all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon instant yeast
1 1/2 cups warm water
1 cup dried cranberries
3/4 cup chopped walnuts
Extra flour for dusting
Instructions
1. In a large bowl, whisk together flour, salt, and yeast.
2. Add warm water and stir until a shaggy dough forms — no kneading required.
3. Fold in cranberries and walnuts until evenly distributed.
4. Cover the bowl with plastic wrap or a towel and let the dough rest at room temperature for 12–18 hours, until bubbly and doubled in size.
5. Preheat your oven to 450°F (230°C) with a Dutch oven inside for 30 minutes.
6. Carefully place dough onto a floured surface and shape into a ball.
7. Place the dough on parchment paper and lower it into the hot Dutch oven.
8. Cover and bake for 30 minutes, then uncover and bake for another 10–15 minutes until golden brown and crusty.
9. Cool on a wire rack for at least 1 hour before slicing.
Notes
You can substitute raisins or dried cherries for cranberries.
For extra flavor, add a touch of orange zest to the dough.
This bread stays fresh for up to 3 days and toasts beautifully!
- Prep Time: 10 mins (plus 12–18 hrs rise time)
- Cook Time: 45 mins
- Category: Bread
- Method: Dutch Oven Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 5g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Keywords: No-knead bread, cranberry walnut bread, artisan bread, easy homemade bread