Tired of complicated bread recipes that leave your kitchen covered in flour and your arms sore from kneading? I’ve been there too. This No-Knead Cranberry Walnut Bread is about to change your baking life forever—delivering a rustic artisan loaf with a crackling crust and tender, flavor-packed interior with zero kneading required.
Hi! I’m Emily, the creator behind bikren Cook. My journey with no-knead bread began during a particularly hectic holiday season when I wanted to serve something special but simply didn’t have time for complex baking projects. When I discovered this method and adapted it to include festive cranberries and walnuts, it became an instant family tradition. Now, I’m thrilled to share this game-changing recipe with you!
In this post, I’ll walk you through everything you need to know about making perfect no-knead cranberry walnut bread, including the science behind why it works so well, ingredient tips, step-by-step instructions, and creative variations to try. Whether you’re a first-time baker or looking to simplify your bread-making routine, this recipe delivers professional results with minimal effort.
Why This No-Knead Cranberry Walnut Bread Recipe Works
● Uses basic pantry ingredients you likely already have
● Requires just 5-10 minutes of active prep time
● The long rise develops amazing flavor and texture naturally
● Bakes in a Dutch oven for that perfect bakery-style crust
● Versatile for breakfast, snacking, or elegant dinner accompaniment
● Looks impressive despite being incredibly easy
Choosing the Right Ingredients for No-Knead Cranberry Walnut Bread
Best Flour Options for This Recipe
For the perfect no-knead cranberry walnut bread, all-purpose flour works beautifully, but bread flour will give you a slightly chewier texture with more structure. Either one produces excellent results, so use what you have on hand. The recipe is forgiving enough to accommodate both options.
Cranberry Selection Tips
Dried cranberries work best in this bread as they won’t add excess moisture. Look for plump, soft dried cranberries rather than hard ones. If yours are on the dry side, soak them in warm water for 10 minutes and pat dry before adding to the dough for optimal texture and flavor.
Walnut Considerations
For maximum flavor, use fresh walnuts and toast them lightly before adding to the dough. This simple extra step brings out their natural oils and prevents them from tasting bitter in the finished bread. A quick 8-10 minutes in a 350°F oven does the trick.
Ingredients & Prep for No-Knead Cranberry Walnut Bread
Basic Dough Essentials
- 3 cups all-purpose or bread flour
- 1½ teaspoons salt
- ¼ teaspoon instant yeast
- 1½ cups room temperature water
- 1 tablespoon honey or maple syrup (optional for subtle sweetness)
Mix-ins and Flavors
- 1 cup dried cranberries
- ¾ cup chopped walnuts (preferably toasted)
- 1 tablespoon orange zest (optional but highly recommended)
- 1 teaspoon cinnamon (optional for warm spice notes)
Equipment Needed
You don’t need fancy equipment for this bread! Just a large mixing bowl, measuring cups, a Dutch oven with lid (or any heavy oven-safe pot with lid), and parchment paper. No stand mixer or bread machine required.
Looking for more delicious recipes to complement your homemade bread? Check out my collection of Mediterranean-inspired dishes like this perfect Greek Salad that pairs wonderfully with freshly baked bread!
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 instant yeast.
- Add water and honey (if using), stirring until a shaggy dough forms.
- Fold in cranberries, toasted walnuts, and orange zest if using.
- Cover the bowl with plastic wrap and let sit at room temperature for 12-18 hours. The long rise is what replaces kneading!
- After the rise, the dough will be bubbly and have doubled in size.
Cooking Method for No-Knead Bread
- Place a Dutch oven with its lid in your oven and preheat to 450°F for at least 30 minutes.
- While the pot heats, turn dough out onto a well-floured surface and shape gently into a ball. Don’t overwork it!
- Place the dough ball on parchment paper and let rest for 30 minutes while the oven preheats.
- Carefully remove the hot Dutch oven, transfer the dough (with parchment) into the pot, cover, and return to the oven.
- Bake covered for 30 minutes, then remove lid and bake an additional 10-15 minutes until deeply golden brown.
Doneness Check for No-Knead Bread
Your bread is done when the crust is deep golden brown and the bottom sounds hollow when tapped. For absolute certainty, the internal temperature should reach 205-210°F on an instant-read thermometer.
Resting for No-Knead Bread
The hardest part of making this bread is waiting for it to cool! Allow the loaf to cool completely on a wire rack for at least 1 hour before slicing. This resting period allows the crumb structure to set properly and ensures your bread won’t be gummy inside.
Pro Tips for Perfect No-Knead Cranberry Walnut Bread
Avoiding Common Bread Pitfalls
- Too dense? Your dough may have been too dry – don’t be afraid if it seems wet initially, as the flour hydrates during the long rise
- Not rising enough? Check that your yeast isn’t expired and ensure your room isn’t too cold
- Uneven mix-ins? Fold cranberries and walnuts in gently but thoroughly for even distribution
- Burnt bottom? Place a baking sheet on the rack below your Dutch oven to diffuse the heat
Tool Recommendations for No-Knead Bread
While you don’t need fancy equipment, a few tools can help: a bench scraper makes handling sticky dough easier, a digital kitchen scale ensures accurate measurements, and a good instant-read thermometer takes the guesswork out of doneness.
Storage & Freezing No-Knead Bread
This bread stays fresh at room temperature in a paper bag for 2-3 days. For longer storage, slice and freeze in a freezer bag for up to 3 months. Reheat frozen slices directly in the toaster for the best texture.
If you enjoy making this bread, you’ll also love my Turkey Cranberry Sliders – they’re another delicious way to enjoy the cranberry-walnut flavor combination!
Flavor Variations for No-Knead Cranberry Walnut Bread
Sweet Variations
- Chocolate Cranberry: Add ½ cup dark chocolate chunks to the dough
- Orange Spice: Increase orange zest to 2 tablespoons and add ½ teaspoon nutmeg
- Apple Cinnamon: Swap dried apple pieces for cranberries and double the cinnamon
Savory Adaptations
- Rosemary Walnut: Omit cranberries, add 2 tablespoons fresh rosemary and 1 teaspoon garlic powder
- Cheese and Herb: Add ¾ cup shredded sharp cheddar and 2 tablespoons mixed herbs
- Olive and Walnut: Replace cranberries with chopped Kalamata olives and add 1 tablespoon dried oregano
| Variation | Key Ingredients | Rise Time | Baking Time |
|---|---|---|---|
| Classic Cranberry Walnut | 1 cup cranberries, ¾ cup walnuts | 12-18 hours | 30 min covered, 15 min uncovered |
| Orange Spice | 1 cup cranberries, ¾ cup walnuts, 2 tbsp orange zest | 12-18 hours | 30 min covered, 15 min uncovered |
| Rosemary Walnut | No cranberries, 1 cup walnuts, 2 tbsp rosemary | 12-18 hours | 30 min covered, 10-12 min uncovered |
| Chocolate Cranberry | 1 cup cranberries, ¾ cup walnuts, ½ cup chocolate | 12-18 hours | 30 min covered, 10 min uncovered |
Serving Suggestions for No-Knead Cranberry Walnut Bread
This versatile bread shines in so many ways:
- Toast and spread with salted butter for a simple breakfast
- Use as the foundation for an elevated grilled cheese with brie or goat cheese
- Serve alongside a hearty fall soup or stew
- Create an impressive cheese board featuring this bread with fig jam and creamy cheeses
- Make French toast for a special breakfast treat
- Cube and toast for homemade croutons for salads
For a complete comfort food experience, pair this bread with my Mouthwatering Campbell’s Green Bean Casserole for a meal that will have everyone asking for seconds!
FAQs About No-Knead Cranberry Walnut Bread
Can I make this bread gluten-free?
While the traditional recipe relies on gluten development, you can try a 1:1 gluten-free flour blend designed for bread. The texture will be different, but still delicious. Add 1 teaspoon of xanthan gum if your blend doesn’t include it.
How can I tell if my dough has risen enough?
After the 12-18 hour rise, the dough should be roughly doubled in size, have a bubbly surface, and look wetter than when you started. If your kitchen is cold, it may need more time.
Can I mix the dough in the morning and bake it in the evening?
For a shorter timeline, you can increase the yeast to 1 teaspoon and let it rise in a warm spot for 4-6 hours instead. The flavor won’t be quite as complex, but it will still be delicious.
What if I don’t have a Dutch oven?
Any heavy oven-safe pot with a tight-fitting lid will work. In a pinch, you can use a cake pan covered tightly with foil, though the crust won’t be quite as crisp.
Can I add different dried fruits or nuts?
Absolutely! Try dried cherries, raisins, pecans, or hazelnuts. Just keep the total amount of add-ins around 1¾ cups to maintain the proper dough texture.
For more seasonal recipe inspiration, check out my Pinterest page where I share weekly baking ideas and holiday recipe collections to inspire your kitchen adventures!
Time to Bake Your No-Knead Cranberry Walnut Bread!
You’re now equipped with everything you need to create a bakery-worthy loaf with minimal effort. The magic of no-knead bread is that time does the work for you, developing complex flavors and perfect texture while you go about your day.
I’d love to see your bread creations! Tag @bikrenfood on social media when you make this recipe, and let me know which variation you tried. This no-knead cranberry walnut bread has converted countless “I can’t bake bread” people into confident bakers, and I know it will work for you too.
Remember, the best thing about homemade bread isn’t just the amazing taste—it’s the joy and warmth it brings to your home. Happy baking!