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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