No-Knead Cranberry Walnut Bread Recipe

If you’re on the hunt for a simple yet incredibly flavorful festive bread, you’re going to adore this No-Knead Cranberry Walnut Bread Recipe. I absolutely love how this bread combines the tart sweetness of cranberries with the crunch of walnuts, all tied together in a tender, rustic loaf you don’t even have to knead. Trust me, once you try this, you’ll keep coming back to it — it’s perfect for Thanksgiving or any cozy occasion where you want a little homemade magic without a ton of fuss.

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Ingredients You’ll Need

These ingredients come together beautifully — simple pantry staples that give you a wonderfully textured bread with bursts of cranberry tartness and nutty crunch from walnuts. A touch of orange zest brightens the flavor and makes this loaf feel truly special.

• Active dry yeast: Essential for that perfect rise, and don’t forget to proof it with warm water and a sprinkle of sugar for best results.
• Warm water: Around 110–115°F is ideal to activate the yeast without killing it; I use a kitchen thermometer to be sure.
• Granulated sugar: Helps feed the yeast for a fluffy rise and adds slight sweetness.
• Kosher salt: Balances the sweetness and enhances all the flavors.
• Bread flour: Higher protein content gives this bread structure and chew without needing kneading.
• Dried cranberries: Adds a lovely tart burst that contrasts brilliantly with the dough’s subtle sweetness.
• Dried walnuts: Roughly chopped for texture and earthy depth; fresh walnuts make all the difference.
• Honey: Adds natural sweetness and helps with a beautiful golden crust.
• Orange zest: Bright citrus notes bring a festive twist that pairs perfectly with cranberries.

Variations

I love tweaking this No-Knead Cranberry Walnut Bread Recipe depending on the season or what’s in my pantry. The beauty of no-knead bread is how forgiving it is — you can really make it your own.

• Swap Nuts: My family isn’t always big on walnuts, so I’ve swapped in pecans or almonds with great results for different crunch and flavor profiles.
• Fresh Fruit Twist: For a summer version, I once added dried apricots along with cranberries — delicious and slightly sweeter.
• Gluten-Free Option: Making this gluten-free is tricky because of the flour type, but using a high-protein gluten-free blend and adding xanthan gum can work; just expect a denser loaf.
• Herb Upgrade: Experiment with fresh rosemary or thyme if you want a savory depth alongside the fruit and nuts – it’s a lovely twist.

How to Make No-Knead Cranberry Walnut Bread Recipe

Step 1: Activate Your Yeast

Start by dissolving the active dry yeast and sugar in warm water (110–115°F). It takes about 10 minutes for the mixture to foam up—that’s your sign the yeast is happy and alive. If it doesn’t foam, don’t worry! Start over with fresh yeast. Getting this right is crucial for good rise and texture.

Step 2: Mix the Dough

In a large bowl, whisk together the bread flour and kosher salt. Pour in the yeast mixture and add the honey. Mix just until no dry flour remains — don’t overdo it. Then gently fold in the dried cranberries, chopped walnuts, and fresh orange zest. The dough will be sticky and wet, which is exactly what you want to trap steam during baking.

Step 3: Let It Rest (The Magic Happens Here)

Cover the bowl tightly with plastic wrap without touching the dough and let it rest at room temperature for about 18 hours. This long ferment develops incredible flavor and a perfect chewy texture. I’ve done this twice with less time, but 18 hours always gives the best results. This part is hands off, so take advantage by prepping the rest of your meal!

Step 4: Shape Your Loaf

After the dough has risen and looks bubbly, transfer it to a generously floured surface. Flour your hands too, then carefully fold the edges inward to shape a rough ball. Be gentle to preserve those precious air bubbles — they make the crumb light and airy. Place the dough on a floured piece of parchment paper, smooth side up. Cover with plastic wrap and let it rest for 30 minutes. This little second rise makes shaping easier and bakes better.

Step 5: Heat Up Your Dutch Oven

While the dough rests, place your Dutch oven with the lid inside your oven and preheat to 450°F for 30 minutes. This is key for creating the steamy environment that bakes the bread to crispy perfection.

Step 6: Bake to Golden Perfection

Score an X or any design you like on the dough’s surface — this helps it expand during baking. Carefully remove the hot Dutch oven from the oven, then lift the parchment paper with your dough and place it inside. Cover with the lid and bake for 30 minutes without peeking. After 30 minutes, remove the lid to let the crust brown for another 8–10 minutes. When it’s a deep golden brown and your kitchen smells like heaven, it’s done!

Step 7: Cool Before You Cut

Remove the bread from the Dutch oven by lifting the parchment paper, and transfer it to a wire rack. Let it cool completely before slicing. I know, it’s tempting to cut while warm, but patience pays off with a cleaner slice and better texture.

How to Serve No-Knead Cranberry Walnut Bread Recipe

Garnishes

When I slice into this bread, I like to spread a pat of room temperature butter, or for a holiday twist, some creamy goat cheese pairs beautifully with its flavors. A drizzle of honey on top is an extra special touch that my family goes crazy for.

Side Dishes

This bread pairs wonderfully alongside soups, especially butternut squash or creamy tomato bisque, as well as charcuterie boards with cheeses and cured meats — perfect for Thanksgiving or cozy nights in.

Creative Ways to Present

For holiday gatherings, I love slicing this bread and arranging it in a festive basket lined with a colorful napkin. Adding sprigs of fresh rosemary or cranberries around the basket makes it feel extra special and inviting.

Make Ahead and Storage

Storing Leftovers

I usually store leftover slices in a paper bag folded closed or wrapped loosely with a kitchen towel at room temperature. This method keeps the crust crispy longer, unlike sealed plastic which softens it quickly.

Freezing

To freeze, I wrap the bread well in aluminum foil, then place it inside a resealable freezer bag. It keeps beautifully for up to 3 months. When you’re ready, just thaw at room temperature — no need to thaw in the fridge.

Reheating

I reheat slices in a toaster oven or regular oven at around 350°F for 5–8 minutes. This revives the crust’s crunchiness and warms the inside while preserving the texture perfectly.

FAQs

Final Thoughts

This No-Knead Cranberry Walnut Bread Recipe holds a special place in my kitchen — it’s easy enough for any home baker yet feels like a real culinary centerpiece. I love how the flavors deepen over time, and how the whole house fills with that amazing fresh-baked aroma. Give it a try, and I’m sure it’ll become one of your favorite traditions too, whether for Thanksgiving or just because you deserve something delicious without the fuss.

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