No-Knead Cranberry Walnut Bread Recipe

If you’re anything like me, you absolutely love the smell of fresh bread wafting through your home, especially when it has that festive, cozy twist. That’s why I have to share this No-Knead Cranberry Walnut Bread Recipe with you. It’s hands-down one of my favorite breads to make, especially as the holiday season sneaks in. The best part? No kneading required—yes, you read that right! This recipe combines tart cranberries, crunchy walnuts, and just a hint of orange zest for an irresistible loaf that tastes way more complicated than it is. Trust me, once you try this, it’ll quickly become a staple in your kitchen.

this …

Ingredients You’ll Need

Each ingredient in this No-Knead Cranberry Walnut Bread Recipe plays an essential role, from the yeast that helps it rise just right, to the bright citrus notes that make it stand out. When I shop for this bread, I always pick bread flour for its gluten strength and use fresh walnuts to ensure crunch and flavor.

• Active dry yeast: Make sure it’s fresh for a good rise; proof it in warm water to check it’s active.
• Warm water: Ideally between 110 to 115°F – too hot can kill the yeast, too cold slows the rise.
• Granulated sugar: Just a touch to help wake up the yeast and add subtle sweetness.
• Kosher salt: Enhances flavor without overpowering the bread.
• Bread flour: Gives structure and a chewy texture; all-purpose flour won’t quite do.
• Dried cranberries: Your fruity burst; I love how they keep the bread moist and add lovely chewiness.
• Dried walnuts: Roughly chopped for a buttery crunch—you can toast them slightly if you want an extra nutty punch.
• Honey: Adds depth and a gentle sweetness that pairs beautifully with the cranberries.
• Orange zest: Brings a fresh, citrusy brightness that livens the whole loaf up.

Variations

The beauty of this No-Knead Cranberry Walnut Bread Recipe is how easy it is to make your own. I’ve experimented with different nuts and dried fruits, and you’ll find that swapping or adding ingredients can make each loaf feel just a little more special.

• Pecan Swap: I once swapped walnuts for pecans, and the buttery flavor was a delightful change that gave the bread an even richer texture.
• Dried Cherries instead of Cranberries: This adds a subtly different tartness that’s just as delicious, especially if you prefer something less sharp.
• Gluten-Free Version: Though I haven’t perfected it myself yet, some friends have had success with a blend of gluten-free flours and extra xanthan gum.
• Spices: Sometimes I throw in a pinch of cinnamon or nutmeg around the holidays for warm notes that complement the fruit and nuts beautifully.

How to Make No-Knead Cranberry Walnut Bread Recipe

Step 1: Prepare Your Yeast Mixture

Start by dissolving the active dry yeast and a teaspoon of sugar in warm water heated to about 110 to 115 degrees Fahrenheit. I always use a kitchen thermometer here because if the water’s too hot, it’ll kill the yeast and your bread won’t rise; too cold, and the yeast won’t activate properly. Let the mixture sit for about 10 minutes until it foams up—that’s your sign it’s alive and ready. If you don’t see any bubbles, toss it and try again with fresh yeast.

Step 2: Mix Your Dough

In a large bowl, whisk together the bread flour and kosher salt. Pour in the yeast mixture along with honey, then stir everything until it just comes together and there are no dry flour pockets—don’t overdo it, the dough will be sticky and wet! Add in the dried cranberries, walnuts, and orange zest, and stir gently until evenly distributed. Cover the bowl tightly with plastic wrap, making sure it doesn’t touch the dough, and let it rise at room temperature for 18 hours. This long rest is like magic—it lets the flavor develop deeply while the dough gets bubbly and alive.

Step 3: Shape Your Dough Gently

After your patient 18-hour wait, the dough will be very sticky, like a wet sponge—that’s perfect. Don’t punch it down! Instead, generously flour your countertop and your hands, then carefully transfer the dough onto the surface. You want to fold the edges gently toward the center to create a rough ball, taking care not to deflate those precious air bubbles. Turn it smooth side up and shape just a bit if needed. Then, set it on a floured parchment paper sheet, cover it loosely, and let it rest for another 30 minutes while you preheat your oven.

Step 4: Preheat and Bake in Your Dutch Oven

This part is key! Place a 5 or 6-quart Dutch oven with a tight-fitting lid into your oven and preheat to 450°F for at least 30 minutes. Once everything is piping hot, score an “X” or any decorative pattern on your dough with a sharp knife—the scoring helps control how the bread expands while baking. Carefully lift the parchment paper and dough and transfer it into the hot Dutch oven. Cover it tightly and bake for 30 minutes. Resist the urge to peek—keeping the lid on traps steam, helping create that gorgeous crust.

After 30 minutes, remove the lid and bake for another 8 to 10 minutes. You’ll see that lovely golden crust form and crackle. Pull it out, use the parchment paper to lift it from the pot, and let the loaf cool completely before slicing. I know it’s tempting, but this cool-down is important—it helps the bread finish baking inside and sets the crumb.

How to Serve No-Knead Cranberry Walnut Bread Recipe

Garnishes

I love a simple brush of softened butter right after slicing because it melts beautifully into the warm crumb. Sometimes I top my slice with a little cream cheese or ricotta for creaminess that balances the tart cranberries perfectly. A drizzle of honey over the top is also divine if you want a sweet finish.

Side Dishes

This bread pairs wonderfully with soups, especially butternut squash or pumpkin soup, offering a festive fall feel. I also enjoy serving it alongside a nice cheese platter with sharp cheddar and brie—perfect for holiday gatherings or cozy evenings.

Creative Ways to Present

For holiday brunches, I slice the bread thick and stack the slices on a rustic wooden board, surrounded by fresh cranberries and sprigs of rosemary for that holiday vibe. Another time, I made little croutons from leftover slices and tossed them into a mixed greens salad—it was a hit with guests who loved the burst of cranberry flavor in every bite.

Make Ahead and Storage

Storing Leftovers

I usually store leftover bread in a paper bag inside a bread box or on the counter overnight. This method keeps the crust crisp and the crumb soft. Plastic bags tend to make the crust chewy, which I personally don’t like.

Freezing

If you want to freeze the bread, wrap it tightly in aluminum foil, then seal in a freezer-safe bag. I’ve kept mine frozen for up to three months, and when thawed at room temperature, it tastes almost as fresh as the day I baked it.

Reheating

To reheat, I pop slices or the whole loaf in a 350°F oven for 10-15 minutes wrapped in foil, sometimes uncovering it towards the end to refresh the crust. This way, you get that fresh-baked warmth with a crispy outer shell and soft, chewy inside.

FAQs

Final Thoughts

This No-Knead Cranberry Walnut Bread Recipe has quickly won over my kitchen and heart because it feels like a special homemade treat without the intimidating process of traditional bread-making. Every loaf is a warm invitation to slow down, savor the aroma, and share something wholesome with loved ones. I hope you’ll give it a go and make it your own—I promise you’ll feel like a baker even if you’ve never kneaded a thing in your life.

Print