no-knead-cranberry-walnut-bread
no-knead-cranberry-walnut-bread/ You know those mornings when you want bakery-style bread without the stress of kneading and babysitting the dough? That was me last weekend, coffee in hand, hunting for something cozy. This loaf is my answer, and it rewards a tiny bit of patience with big, festive flavor. Sweet-tart cranberries, toasty walnuts, and a golden crust that shatters just a little when you slice it. If you can stir and wait, you can make this bread at home. I promise, it is easier than it looks and tastes like a bakery treat.
Why Youll Love This Cranberry Nut No-Knead Bread
I reach for this recipe when I want something special with very little effort. You mix everything in a bowl, let time do the heavy lifting, and bake it in a hot pot. That is it. The dough forms its own structure while it rests, so there is no need to knead. The flavor gets deeper as it sits, giving you that artisan tang with zero fuss.
Flavor wise, the cranberries bring juicy pops of brightness, while the walnuts add crunch and a roasty note that makes the whole kitchen smell unreal. The soft interior feels almost custardy when warm, and the crust turns beautifully crisp. It is amazing with butter and honey, or sliced for turkey sandwiches the next day.
It also fits into real life. You can mix it at night, let it rest while you sleep, and bake in the morning. Or start it early in the day and bake for dinner. It is flexible, forgiving, and kind of magical that way. If you are new to bread baking, this is a confidence builder. If you are not new, it will still surprise you with how good it is for such little work.
Pro tip: Use a heavy pot with a lid. A Dutch oven traps steam so the crust blisters and rises tall. The bread looks fancy without you doing anything fancy.
How to make Cranberry Walnut Bread
What youll need
- 3 cups all-purpose flour, plus a bit for shaping
- 1 and 1/4 teaspoons fine sea salt
- 1/2 teaspoon instant yeast
- 1 and 1/2 cups cool water
- 3/4 cup dried cranberries
- 3/4 cup chopped walnuts, lightly toasted if you have time
- Optional: 1 tablespoon orange zest for a bright citrus twist
- Oil or parchment for the bowl and pot
You do not need special gear, just a mixing bowl, a spoon, and a heavy oven-safe pot with a lid. A Dutch oven is perfect. Parchment paper makes the transfer easy, but a well-oiled surface works too. If your cranberries are very dry, soak them in warm water for 5 minutes and pat dry before mixing.
“I never bake bread and this worked on the first try. The crust was crackly, the inside was tender, and my family thought I bought it. Total win.”
Curious about timing and temperatures for other no-knead loaves? Check out my quick guide here: No-Knead Bread Basics. It covers shaping tips and how to avoid a gummy crumb, especially handy if your kitchen runs warm or cool.
All About the No-Knead Bread Method
The whole idea is simple: give the dough time to rest so the flour hydrates, gluten forms naturally, and flavors develop. Instead of kneading, you use a long, slow fermentation. That is why it only needs a tiny bit of yeast. The dough looks shaggy at first, then it relaxes and becomes stretchy and bubbly.
High moisture is key. The wetter dough creates steam inside the pot, which helps your loaf spring up and form that gorgeous crust. It also keeps the inside tender. The Dutch oven acts like a mini bakery oven, trapping heat and steam right where the bread needs it most. When you remove the lid near the end, the crust browns deeply.
If the idea of working with sticky dough sounds intimidating, it is ok. You will not be kneading. You will just scoop, fold, and let time do the magic. Slight stickiness is normal and even helpful for a nice open crumb. Dusting your hands with flour when shaping is enough to keep things cooperative.
Want more cozy bakes using cranberries? This roundup may inspire your next weekend project: Cranberry Baking Tips and Ideas.
Tips for Success
My best pointers from many loaves
Use cool water. Warm water speeds fermentation too much for an overnight rest. Cool water gives you better timing and a more complex flavor.
Weigh your ingredients if you can. A cup of flour varies a lot. If you are using cups, lightly spoon and level the flour. You want a soft, slightly sticky dough. If it looks dry, add a tablespoon or two of water. If it is soupy, sprinkle in a spoon of flour.
Toast the walnuts. Just a few minutes in a dry pan until fragrant. It boosts flavor and keeps the nuts crunchy in the loaf.
Pat the cranberries dry after a quick soak. Too much extra moisture can lead to a gummy bottom. Also try to tuck the fruit and nuts mostly inside the dough. Pieces on the surface can burn.
Preheat the pot for at least 30 minutes. A ripping hot pot helps the bread spring and form a thin, crisp shell. Carefully handle it with mitts and mind the lid.
Let it cool. I know it is hard, but give the loaf at least an hour before slicing. The steam needs to settle so the crumb sets up and stays moist, not squished.
If you want a gentle citrus note, add orange zest with the dry ingredients. For a cozier winter vibe, a pinch of cinnamon is lovely. Small adjustments like these keep the no-knead-cranberry-walnut-bread fresh and fun to revisit again and again.
Step-by-Step Instructions
- Mix the dry: In a large bowl, combine flour, salt, and yeast. Stir to blend.
- Add water: Pour in the cool water and stir until a shaggy dough forms. It will look messy. That is right.
- Fold in the goodies: Add cranberries, walnuts, and optional orange zest. Stir or fold until just distributed.
- First rest: Cover the bowl with a lid or plastic wrap and let it sit at room temperature for 12 to 18 hours. The surface should be dotted with bubbles and the dough should look puffy.
- Shape: Lightly flour your counter and hands. Turn out the dough and tuck the edges under to form a round ball. It does not have to be perfect.
- Second rest: Place the dough on parchment, seam side down. Cover and let it rise for 45 to 90 minutes until slightly puffy. Preheat your oven to 450 F with the Dutch oven inside for at least 30 minutes.
- Bake covered: Lift the dough using the parchment as a sling and transfer it into the hot pot. Cover and bake for 30 minutes.
- Finish uncovered: Remove the lid and bake 10 to 15 minutes more until deeply golden and crisp.
- Cool: Carefully lift the loaf out and let it cool on a rack for at least an hour before slicing.
That is it. The no-knead-cranberry-walnut-bread should sing with tiny crackles as it cools. Slice when warm, not hot, for the neatest cuts and a tender bite. If you love a glossy crust, lightly brush the loaf with a bit of water right after baking, then let it dry and crackle as it cools.
Common Questions
Can I use fresh cranberries instead of dried?
Yes, but chop them and pat them dry. Fresh fruit adds extra moisture, so reduce the water by 1 to 2 tablespoons to keep the dough from getting too slack.
What if I do not have a Dutch oven?
Use any heavy oven-safe pot with a lid. In a pinch, bake on a preheated sheet pan and cover the loaf with a large metal bowl for the first half of baking to trap steam.
How do I store leftovers?
Cool completely, then store at room temperature in a paper bag or wrapped in a clean towel for 2 to 3 days. For longer storage, slice and freeze. Toast straight from the freezer.
Can I make it gluten free?
Use a quality 1 to 1 gluten free flour blend and add 1 teaspoon xanthan gum if your blend does not include it. The texture will differ but the flavor is still great.
Why is my loaf dense?
Most often it is under-proofed or the oven and pot were not hot enough. Make sure the dough looks bubbly after the long rest and preheat the pot for a full 30 minutes.
Ready to Bake and Share?
This loaf has been a staple in my kitchen for years because it delivers maximum payoff with minimal work. The no-knead-cranberry-walnut-bread is proof that patience beats perfect technique, and a good hot pot can make anyone feel like a baker. Try it once, then play with orange zest, cinnamon, or even a handful of chocolate chips for a dessert spin.
If a cozy weekend calls for warm bread and a happy kitchen, this is the one. I hope it becomes your go-to no-knead-cranberry-walnut-bread for brunches, gifting, and quiet mornings with butter and jam. Happy baking, and tag me if you make it so I can cheer you on at the table.
Cranberry Walnut No-Knead Bread
Ingredients
Method
- In a large bowl, combine flour, salt, and yeast. Stir to blend.
- Pour in the cool water and stir until a shaggy dough forms. It will look messy.
- Fold in cranberries, walnuts, and optional orange zest until just distributed.
- Cover the bowl with a lid or plastic wrap and let it sit at room temperature for 12 to 18 hours.
- The surface should be dotted with bubbles and the dough should look puffy.
- Lightly flour your counter and hands. Turn out the dough and tuck the edges under to form a round ball.
- Place the dough on parchment, seam side down. Cover and let it rise for 45 to 90 minutes.
- Preheat your oven to 450 F with the Dutch oven inside for at least 30 minutes.
- Lift the dough using the parchment as a sling and transfer it into the hot pot.
- Cover and bake for 30 minutes.
- Remove the lid and bake 10 to 15 minutes more until deeply golden and crisp.
- Carefully lift the loaf out and let it cool on a rack for at least an hour before slicing.
