No Knead Cranberry Nut Bread recipe is the simplest way to make artisan-quality cranberry nut bread at home. Great no knead bread variation.
Bread can be intimidating, but it doesn’t have to be! No knead bread is a simple way to make bread that involves minimal hands-on time.
To make no knead bread you simply stir up the bread dough and then let it sit until it’s time to bake it. There’s no kneading involved and no crazy equipment or ingredients necessary.
This no knead bread variation is a yummy way to change up the usual bread. To make no knead cranberry nut bread, all you need is 6 basic ingredients and some time.
And you end up with beautiful, bakery-quality cranberry nut bread that is fantastic with a little butter or alongside some soup.
What you’ll need to make no knead cranberry nut bread
- Bread flour: I’ve used all-purpose flour in this recipe. The bread doesn’t have quite as much chew, but if you don’t have bread flour, all-purpose flour will work well.
- Salt: The salt helps to flavor the loaf of bread. Feel free to decrease the salt to 1 teaspoon if need be.
- Yeast: You can use an equal amount of active dry yeast in place of the instant yeast.
- Lukewarm water: The water should be about 80F.
- Dried cranberries: Craisins work well.
- Nuts: You can use chopped walnuts in place of the pecans. Or omit the nuts and use an additional 1/4-1/2 cup cranberries instead.
How to make no knead cranberry nut bread
Step 1: Stir the flour, salt, and yeast together in a large mixing bowl.
Step 2: Stir in the water to form a shaggy dough.
Step 3: Add the cranberries and nuts. Fold in until incorporated.
Step 4: Cover and let the dough sit for at least 8 hours.
Tip >> The dough will rise quite a bit so use a bowl large enough to allow space for that.
Step 5: While you heat the oven, place the dough on a floured surface. Let the dough rise while the oven heats up.
Step 6: Carefully pour the dough into the hot Dutch oven, and bake, covered, for 30 minutes.
Step 7: Uncover and continue baking until light golden brown.
- Yeast: This bread recipe doesn’t use much yeast because of the long rising time. If you don’t have instant yeast, you can use an equal amount of active dry yeast in place of the instant yeast.
- Water: For most bread recipes, it’s best to use warm water. However, this recipe uses lukewarm water. The water should only be about 75-80F.
- Dutch oven: Double check that your Dutch oven has an oven-safe lid and oven safe handles. One of the first times that I made no knead bread, the handle on the lid of my Dutch oven melted from the heat.
- Texture: This bread has a crispier exterior and softer interior. If you want the bread to be a little softer on the outside, place the warm (not hot) loaf of baked bread in a resealable container for about 5 minutes. This should soften the loaf a bit.
This bread can be stored in a resealable airtight container at room temperature for up to 3 days.
How To Freeze
To freeze this bread, let it cool to room temperature after baking. Wrap the bread in plastic wrap and then place in a resealable freezer-safe container.
More no knead bread recipes!
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No Knead Cranberry Nut Bread
- Mixing bowl
- Dutch oven
- 4 ⅓ cups bread flour
- 1 ½ teaspoons salt
- 1/2 teaspoon instant yeast
- 2 cups lukewarm water about 80F
- 1 cup dried cranberries
- 3/4 cup coarsely chopped pecans or walnuts
- In a large bowl1, stir the flour, salt, yeast, and water together in a large bowl. The dough will be shaggy, but be sure to incorporate all of the flour.
- Fold in the dried cranberries and chopped nuts.
- Cover the bowl with plastic wrap.
- Let the dough sit at room temperature for at least 8 hours.2
- Turn the dough out onto a floured movable surface. I like to use either a silicone baking mat or a piece of parchment paper.
- Lightly cover the dough with greased plastic wrap.
- Place a Dutch oven with lid3 in the oven and preheat to 450F.
- Once the oven reaches 450F, continue to heat the Dutch oven for 30 minutes.
- Carefully take the Dutch oven out, uncover the dough, and turn the dough into the Dutch oven.
- Cover and bake for 30 minutes.
- Remove the lid and continue to bake for 5 minutes, or until light golden brown.
- Let the bread cool in the pot to room temperature.
- The dough is going to rise as it sits, so use a bowl large enough to allow for that rise.
- The dough can sit for up to 48 hours. It will become tangier as it sits.
- Make sure that your Dutch oven has an oven-safe lid and handles.
- Nutrition values are estimates.
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Comments & Reviews
Delicious and so easy!!!
I don’t have a dutch oven. Can the bread be made in something else?
Can you tell me what size I need in case I purchase one?
I’ve also used Corningware with a piece of foil, but you would need to double check the oven temperature rating if you have Corningware to ensure that that piece can withstand the heat. Also, if you use foil, be extremely careful when removing it to avoid steam burns.
I use a 5 quart Dutch oven. As an FYI – I have a few different brands, and I’ve been just as happy with my less expensive Tramontina Dutch oven as I have with my more expensive Le Creuset. I recommend looking for one with a metal knob on the lid. The first time that I made no knead bread, I used a Dutch oven with a plastic knob, and it cracked and broke from the heat. Hope that helps!
Made this recipe for the first time last weekend for company, to go with turkey chili and it was spectacularly delicious! It was gone by the next morning. The only thing is that I found 35 minute overall bake was not quite right for me, but I’m aware that humidity, region, oven temps are all a factor and no fault with the recipe itself. Will definitely be putting this bread on the rotation for the winter and will be trying different versions. Thank you for a great, simple recipe!!
Thank you so much!
I don’t have a Dutch oven but might purchase one. What size is the best?
Amiena Amos says
I’m definitely going to try it. It looks awesome and I bet you it tastes awesome!
Thank you! I hope you like it!
lori eck says
I never made bread before and my first try was a success. The family loves it. (Made me feel good).
Love this!! I’m so glad that it worked well for you and that it made you feel good!
This is wonderful bread…! The combination of cranberries and pecans is outstanding it was easy to do and we love it thank you for your recipes I will be trying out the garlic herb bread soon
Thank you so much!
It has been awhile since you published this so I am hoping you get this.
I am going to try this recipe next week (11/3/2021). I’ve made a sourdough no knead cranberry and pecan loaf and loved it. It was a 70% hydration ratio (500g flour and 350g water). This recipe is almost 93%. No stretch and fold with this one!
Have you ever tried this in a standard loaf pan rather than as a boule?
Unfortunately, no, I haven’t tried it as a loaf. If you try it, I’d love to hear how it works out!
Candace Landreth says
Can’t wait to try this bread. I just made the garlic herb no knead and it looks great and was sooooo easy! I’ve been looking for an easy raisin bread recipe and I think this one will work with using raisins and omit nuts. I’d like to add cinnamon but wonder about being too dry. Any thoughts? Thanks.
I’ve made a raisin version of this bread, and it worked well. I used cinnamon in the bread, and it had a faint cinnamon flavor. I have been working on a final version to share, but I can tell you that adding raisins will work just fine. =)
Lynn Stitchman says
Your recipe sounds wonderful I have lots of dried cranberries and no nuts, do you think I could replace the nuts with more cranberries?
Thank you! You can either omit the nuts or replace them with additional cranberries. =)
Magnolia Negrete Cetina says
I dieeeee for this bread!!! I use to eat it in England but now I live in tropical Mexico and this bread is not known here; so I want to bake it by myself; the problem is the dutch oven; Do we HAVE to obligatory use the dutch oven???? can I use a glass pyrex? or a conventional aluminum tray? PLEASE help me with this :)
Hi! As long as your pyrex baking dish is oven safe to that temperature, it *should* be ok. I’ve used my Corningware baking dish covered with foil to bake no-knead bread. The crust turned out a touch softer, but otherwise, it worked just fine. Hope that helps!
Barbara dempski says
Excellent way to use left over cranberries from the holidays
Thank you so much!
LOL Forgot to say I can’t wait to try your other bread recipes!!!
I hope you enjoy them, too!
OMG!!!! Best bread EVER!!! Thanks to your recipe people think I can bake! LOL
Yay! Well, if you made the bread, then you can! =)
Could one use fresh cranberries?
Hi! I haven’t tried using fresh cranberries in this bread, so I’m not sure how they would work. Just a note – the bread itself isn’t sweet at all and the sweetness in the bread comes from the dried cranberries. So you may find it a bit tart with fresh cranberries.
Carol Wright says
Have not tasted the no knead cranberry bread yet. Looks good but I am concerned as it has no sugar, no vanilla essentially no flavoring at all. Was something left out of the recipe?
Thanks! No, nothing was left out. This cranberry nut bread isn’t a sweet bread like a cranberry nut quick bread. Any of the sweetness in the bread comes from the dried cranberries. I’m not sure whether you’ve had the cranberry walnut bread at Costco, but this bread is similar to that. Hope that helps!
Can this be baked in the oven on a pan? If so, what degree and how long? Thanks for any advice that you give me.
Do you have a pizza stone?