No-Knead Cranberry Walnut Bread Recipe

If you’re on the hunt for a bread that feels like a warm hug, tastes a little like fall, and yet requires almost no elbow grease, you’ve come to the right place. This No-Knead Cranberry Walnut Bread Recipe is my absolute favorite go-to when I want impressive homemade bread without spending ages working the dough. The sweet-tart cranberries combined with crunchy walnuts and that lovely hint of orange zest make every bite feel festive and comforting — perfect for breakfast, snacks, or a cozy dinner side.

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Ingredients You’ll Need

This recipe works because the ingredients are simple, yet each one brings something special to the party. From the yeast activating in warm water to the orange zest giving a fresh twist, you’ll want to use quality items to get the best taste and texture.

• Active dry yeast: Ensures the dough rises beautifully without any fuss.
• Warm water: Around 110-115°F is ideal to activate yeast without killing it.
• Granulated sugar: Feeds the yeast and adds a hint of sweetness.
• Kosher salt: Balances flavor and strengthens the dough’s structure.
• Bread flour: Gives this bread the perfect chewy texture; all-purpose can work but bread flour is best.
• Dried cranberries: Add bursts of tartness and a lovely red pop throughout the bread.
• Dried walnuts: Roughly chopped for crunch that complements the soft crumb beautifully.
• Honey: Adds subtle sweetness and helps with moisture retention.
• Orange zest: Brightens up the whole loaf with fresh citrus aroma and flavor.

Variations

I love tweaking the No-Knead Cranberry Walnut Bread Recipe depending on the season or what I have in my pantry — this bread is super flexible and welcomes your personal touch.

• Substitute nuts: I’ve swapped walnuts for pecans or hazelnuts and loved the different crunch and flavor they bring.
• Fruit changes: Sometimes I use dried cherries or blueberries instead of cranberries for a sweeter twist.
• Spice it up: Adding a teaspoon of cinnamon or pumpkin pie spice turns this into an even more cozy autumn treat.
• Gluten-free version: I’ve experimented with gluten-free flour blends, but you’ll want to add a binder like xanthan gum for best results.

How to Make No-Knead Cranberry Walnut Bread Recipe

Step 1: Activate Your Yeast and Mix the Dough

Start by dissolving the yeast and granulated sugar in warm water. The water temperature is key here — too hot and you’ll kill the yeast, too cold and it won’t activate well. After about 10 minutes, you should see a foamy layer on top, meaning the yeast is happy and ready. I’ve learned the hard way not to skip this step; if it doesn’t foam, start over with fresh yeast and water.

Next, whisk your bread flour with salt in a big bowl, then add the yeast water and honey. Stir everything together until there aren’t any pockets of flour, but try not to overmix—the dough will be pretty sticky, and that’s exactly how it should be. Fold in the cranberries, walnuts, and orange zest gently. Cover with plastic wrap and let it rest on your countertop for about 18 hours. This slow rise is where that deep flavor develops.

Step 2: Shape the Dough Without Kneading

After that long rise, your dough will look sticky and wet — don’t panic, this is normal. Instead of punching it down, transfer it to a generously floured surface. Sprinkle flour on your hands and the dough, then gently fold it over toward the center to form a rough ball. Be careful not to deflate the air bubbles, as these give the bread its lovely texture. Transfer the shaped dough onto parchment paper, cover loosely, and let it rest for another 30 minutes while you preheat your oven and Dutch oven.

Step 3: Bake for the Perfect Crust and Crumb

Pop your Dutch oven (lid and all) into a 450°F oven for at least 30 minutes so it heats thoroughly. This step is critical for that crispy crust. Before baking, score an “X” or your favorite pattern on the dough’s surface using a sharp knife — it helps the bread expand beautifully in the oven.

Carefully transfer the dough on its parchment paper into the blazing hot Dutch oven, cover it with the lid, and bake for 30 minutes. Resist any temptation to peek during this phase, because all that steam trapped inside is what makes your crust golden and crackly. Then, remove the lid and bake for an additional 8 to 10 minutes to brown the crust perfectly. When done, lift the bread out with the parchment, let it cool completely — I know it’s tempting to slice early, but patience here really pays off!

How to Serve No-Knead Cranberry Walnut Bread Recipe

Garnishes

I often serve this bread with a simple spread of softened butter or a drizzle of honey to complement the cranberry’s tartness. For special occasions, a smear of cream cheese mixed with a little fresh orange zest or even a cinnamon honey butter turns it into something unforgettable.

Side Dishes

This bread pairs wonderfully with a warm bowl of soup like butternut squash or tomato basil, making it perfect for chilly evenings. I also love it alongside a light salad or served at brunch with eggs and fresh fruit.

Creative Ways to Present

For holiday gatherings, I slice the loaf into thick pieces and layer them on a rustic wooden board alongside nuts, fresh rosemary sprigs, and small bowls of jam or honey. It’s an inviting setup that your guests will love exploring.

Make Ahead and Storage

Storing Leftovers

I like to store leftover bread in a semi-open paper bag—this keeps the crust nice and crisp while preventing the crumb from drying out. If you seal it tightly in plastic, you’ll lose that perfect crustiness pretty quickly.

Freezing

To freeze, I wrap the loaf tightly in aluminum foil and then seal it in a freezer-safe bag. This method keeps it fresh for up to 3 months. When I’m ready to enjoy, I just let it thaw at room temperature, and it tastes almost like fresh-baked.

Reheating

Reheating the bread in a 350°F oven for 10-15 minutes revives that wonderful crust and warms the inside just right. Avoid microwaving if you can—it makes the crust soggy.

FAQs

Final Thoughts

This No-Knead Cranberry Walnut Bread Recipe has genuinely become a staple in my kitchen because of how effortless and rewarding it is. I love that I can start the dough one day and come back to an incredible artisan-style loaf with minimal effort. Whether you want to impress guests or just treat yourself to something homemade and cozy, this bread hits all the right notes. Give it a try and soon you’ll wonder how you ever lived without it!

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