No-Knead Cranberry Walnut Bread
No-Knead Cranberry Walnut Bread is a simple and tasty loaf that combines the tartness of cranberries with the crunch of walnuts. This bread is easy to make since it doesn’t…
By Elizabeth
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Reading time: 6 min
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No-Knead Cranberry Walnut Bread is a simple and tasty loaf that combines the tartness of cranberries with the crunch of walnuts. This bread is easy to make since it doesn’t require any kneading, making it perfect even if you’re new to baking. Its chewy crust and soft inside make every slice feel special, especially with those little pops of fruit and nut throughout.
I love this bread because it comes together with just a few ingredients and some patience waiting for the dough to rise. It’s one of those recipes where the slow rise helps bring out wonderful flavors without much work from me. I also like to toss in a handful of extra walnuts on top before baking for a nice look and extra crunch.
It’s fantastic for breakfast or an afternoon snack. I enjoy it with a little butter or cream cheese, but it’s good on its own too. Besides, having a fresh loaf that you made yourself makes any meal a bit more comforting. Sharing it with friends or family always brings smiles and makes me feel like a kitchen hero.
Key Ingredients & Substitutions
Flour: All-purpose flour works great here for a nice texture, but you can try bread flour for a chewier crumb or whole wheat for a nuttier flavor. Just expect a denser loaf with whole wheat.
Dried Cranberries: They add a lovely tart sweetness and chewy bite. If you don’t have cranberries, dried cherries or raisins can be good swaps. For less sugar, try unsweetened dried fruit.
Walnuts: These give a crunchy contrast. Pecans or almonds also work well if you prefer or can’t find walnuts. Toasting nuts beforehand boosts their flavor.
Instant Yeast: It speeds up rising without needing to activate before mixing. If you only have active dry yeast, dissolve it in warm water for 5 minutes before adding to dry ingredients.
How Do You Get a Crispy Crust Without Kneading?
The no-knead method relies on a long rise and baking in a hot covered pot to get a great crust and airy crumb. Here’s what helps:
- Mix dough just until combined – don’t knead. The wet dough helps gluten develop slowly.
- Let the dough rise 12-18 hours for flavor and structure. It should be bubbly and puffy.
- Use a Dutch oven or heavy pot with a lid. Preheat it so the dough hits a super-hot surface.
- Bake covered first. The trapped steam keeps the crust soft early on, allowing the loaf to rise fully.
- Remove the lid late in baking to let moisture escape and create a crunchy, golden crust.
Patience is key! The long rise does most of the work, making this an easy way to get bakery-style bread at home.
Equipment You’ll Need
- Dutch oven or heavy lidded pot – it traps steam to create a crisp crust and bakes the bread evenly.
- Mixing bowl – big enough to hold sticky dough and allow it to rise without spilling.
- Wooden spoon or spatula – perfect for mixing wet, sticky dough without a mess.
- Parchment paper – helps transfer dough to the hot pot easily and keeps cleanup simple.
- Kitchen towel or plastic wrap – to cover the dough while it rises and keeps it from drying out.
- Wire cooling rack – lets your bread cool evenly and keeps the crust crisp instead of soggy.
Flavor Variations & Add-Ins
- Swap dried cranberries for dried cherries or apricots for a different sweet-tart flavor.
- Use pecans or toasted almonds instead of walnuts if you prefer a milder nut taste.
- Stir in a teaspoon of cinnamon or orange zest for a warm, fragrant twist—great for fall baking.
- Add 1/4 cup sunflower or pumpkin seeds for extra crunch and a nut-free option.
No-Knead Cranberry Walnut Bread
Ingredients You’ll Need:
- 3 cups all-purpose flour
- 1 ½ teaspoons salt
- ½ teaspoon instant yeast
- 1 ½ cups warm water (about 110°F / 43°C)
- 1 cup dried cranberries
- 1 cup chopped walnuts
- Optional: extra walnuts and cranberries for topping
How Much Time Will You Need?
This recipe requires about 20 minutes of active preparation time. However, the dough needs to rise at room temperature for 12 to 18 hours, plus an additional 1 to 2 hours for the second rise. Baking takes about 45 to 50 minutes. Plan ahead to enjoy this fresh, flavorful bread!
Step-by-Step Instructions:
1. Mix the Dry Ingredients and Add Fruit and Nuts
In a large mixing bowl, whisk together the flour, salt, and instant yeast. Stir in the dried cranberries and chopped walnuts until they are evenly spread throughout the flour mixture.
2. Add Water and Form the Dough
Pour in the warm water and mix everything using a wooden spoon or spatula. Stir until a shaggy, sticky dough forms. Don’t knead; just combine the ingredients well.
3. First Rise
Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rest at room temperature for 12 to 18 hours, until it becomes bubbly and nearly doubles in size.
4. Shape the Dough
Lightly flour a clean work surface and turn out the dough. Dust the top with a little flour, then fold the dough over onto itself once or twice, forming a rough ball. Place this ball seam-side down on a piece of parchment paper. If you like, sprinkle extra cranberries and walnuts on top and gently press them in.
5. Second Rise
Cover the dough with a clean towel and let it rest for 1 to 2 hours until it puffs up noticeably.
6. Prepare to Bake
While the dough is resting, heat your oven to 450°F (232°C). Place a Dutch oven or any heavy lidded pot inside to preheat as well.
7. Bake the Bread
Carefully remove the hot pot from the oven. Using the parchment paper, lift the dough and place it inside the pot. Cover with the lid and bake for 30 minutes.
8. Finish Baking and Cool
Remove the lid and bake for another 15 to 20 minutes until the crust is deeply golden and crisp. Once done, transfer the loaf to a wire rack and let it cool completely before slicing.
Enjoy this delicious cranberry walnut bread fresh or toasted, perfect for breakfast or a tasty snack!
Can I Use Frozen Cranberries for This Bread?
Yes, you can use frozen cranberries, but be sure to thaw and drain them well before mixing into the dough to avoid extra moisture that can affect the texture.
Can I Make the Dough Ahead of Time?
Absolutely! After mixing, you can refrigerate the dough for up to 24 hours to slow the rise. Just bring it to room temperature before shaping and the second rise.
How Should I Store Leftover Bread?
Store the bread in a paper bag or loosely wrapped in a tea towel at room temperature for up to 3 days. For longer storage, slice and freeze it in an airtight bag, then toast slices directly from frozen.
What’s the Best Way to Serve This Bread?
This bread is lovely with butter or cream cheese and makes a great base for sandwiches. It’s also delicious served alongside soups or salads to add a nutty, fruity twist.