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No Knead Cranberry Nut Bread

Posted by: Kate / Breads, Yeast Breads / Posted: / Last updated:

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No Knead Cranberry Nut Bread recipe is the simplest way to make artisan-quality cranberry nut bread at home. Great no knead bread variation.

No Knead Cranberry Nut Bread on a piece of parchment paper

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, 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 a some time.

And you end up with beautiful, bakery-quality cranberry nut bread that is fantastic with a little butter or alongside some soup.

How To Make No Knead Cranberry Nut Bread

Dry ingredients for no knead cranberry nut bread in a glass mixing bowl

Stir the flour, salt, and yeast together in a large mixing bowl. Stir in the water to form a shaggy dough.

No knead cranberry nut bread batter in a glass mixing bowl

Add the cranberries and nuts. Fold in until incorporated.

Cover and let the dough sit for at least 8 hours. The dough will rise quite a bit so use a bowl large enough to allow space for that.

No knead cranberry nut bread dough on a silicone baking mat

While you heat the oven, place the dough on a floured surface. Let the dough rise while the oven heats up.

Carefully pour the dough into the hot Dutch oven, and bake, covered, for 30 minutes. Uncover and continue baking until light golden brown.

No knead cranberry nut bread in a parchment lined Dutch ovenHow To Store

This bread can be stored in a resealable 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.

Baked no knead cranberry nut bread in a Dutch oven

Tips

  • 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.

No Knead Cranberry Nut Bread with two slices cut and partially butteredMore No Knead Bread Recipes!

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No Knead Cranberry Nut Bread

No Knead Cranberry Nut Bread recipe is the simplest way to make artisan-quality cranberry nut bread at home.
Author:I Heart Eating
Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Resting: 8 hours
Total Time: 9 hours 15 minutes
Servings:16 servings
Course: bread
Cuisine: American
Keyword: no knead bread variations, no knead cranberry nut bread
No Knead Cranberry Nut Bread on a piece of parchment paper
Print Rate Pin
4.8 from 5 votes

Ingredients

  • 4 ⅓ cups bread flour
  • 1 ½ teaspoons salt
  • 1/2 teaspoon instant yeast
  • 2 cups lukewarm water (about 80F)
  • 3/4 cup dried cranberries
  • 3/4 cup coarsely chopped pecans or walnuts
US Customary - Metric

Instructions

  • 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.

Notes

  1. The dough is going to rise as it sits, so use a bowl large enough to allow for that rise. 
  2. The dough can sit for up to 48 hours. It will become tangier as it sits. 
  3. Make sure that your Dutch oven has an oven-safe lid and handles. 
  4. Nutrition values are estimates. 

Nutrition Information

Serving: 1servingCalories: 173kcal (9%)Carbohydrates: 30g (10%)Protein: 5g (10%)Fat: 4g (6%)Saturated Fat: 1g (5%)Sodium: 221mg (9%)Potassium: 59mg (2%)Fiber: 2g (8%)Sugar: 4g (4%)Calcium: 9mg (1%)Iron: 1mg (6%)
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  1. 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.

    Reply

    • Kate says

      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. =)

      Reply

  2. 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?

    Reply

  3. Magnolia Negrete Cetina says

    5 stars
    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 :)
    Cheers
    Magnolia

    Reply

    • Kate says

      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!

      Reply

    • Kate says

      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.

      Reply

  8. Carol Wright says

    4 stars
    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?

    Reply

    • Kate says

      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!

      Reply
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