No-Knead Cranberry Walnut Bread Recipe

If you’re looking for a bread that’s not just easy to make but also bursts with festive flavor, you’re going to love this No-Knead Cranberry Walnut Bread Recipe. It’s one of those recipes I keep coming back to, especially around the holidays, because it’s wonderfully simple yet packed with tart cranberries, crunchy walnuts, and a hint of bright orange zest. Trust me, once you try this, you’ll want to make it all year round!

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Ingredients You’ll Need

Each ingredient in this No-Knead Cranberry Walnut Bread Recipe plays a role in creating that perfect balance between texture and flavor—simple basics plus a few special touches. Here’s what I always have ready before starting:

• Active dry yeast: Make sure it’s fresh and your water isn’t too hot or cold to get that perfect foam for rising.
• Warm water: Around 110 to 115°F is the sweet spot—too hot can kill the yeast, and too cool slows it down.
• Granulated sugar: Just enough to wake up the yeast and feed it for that great rise.
• Kosher salt: Essential for flavor and to balance the sweetness of cranberries and honey.
• Bread flour: The higher protein content gives you that chewy structure and crusty exterior.
• Dried cranberries: Adds that lovely tartness—a staple that truly makes this bread special.
• Chopped walnuts: For crunch and a nutty note that complements the cranberries so well.
• Honey: A touch of natural sweetness that also helps with browning.
• Orange zest: This brightens everything up and gives the bread a subtle, refreshing aroma.

Variations

I love experimenting with this basic No-Knead Cranberry Walnut Bread Recipe to suit different occasions or dietary needs. You can easily swap ingredients or add extras to make it your own.

• Swap nuts: I’ve tried pecans instead of walnuts, and it brings a deeper, buttery flavor that my family adored.
• Go gluten-free: Use a gluten-free bread flour blend, but note the texture will be slightly different—still delicious though!
• Fresh orange juice: Sometimes I replace part of the water with fresh orange juice to deepen that citrus character.
• Spiced version: Adding a pinch of cinnamon or nutmeg gives a lovely warmth—especially nice for colder months.

How to Make No-Knead Cranberry Walnut Bread Recipe

Step 1: Activate Your Yeast for a Perfect Start

Start by dissolving the active dry yeast and sugar in your warm water—ideally between 110 and 115°F. I like to use a kitchen thermometer here because it really makes a difference. Let it sit for about 10 minutes until you see a nice foamy layer on top. If you don’t, don’t hesitate to toss it and start fresh; this step is key to a good rise.

Step 2: Mix Your Dough Gently (No Kneading Required!)

In a large bowl, whisk together the bread flour and salt. Pour in your yeast mixture along with the honey. Use a wooden spoon or your hands to combine until there are no dry flour pockets. Don’t worry if the dough looks sticky and wet—that’s exactly what you want! Fold in the cranberries, walnuts, and orange zest just until evenly spread. Cover the bowl tightly with plastic wrap, making sure it doesn’t touch the dough, and set it on your counter to rest for 18 hours. This long rest not only helps with rise but develops flavor, so try not to rush it.

Step 3: Shape with Care and Let It Rest Again

After the long rise, your dough will be loose and very sticky—that’s normal. Resist the urge to punch it down. Lightly flour your countertop and hands, then gently fold the edges of the dough toward the center just a few times to create a round shape without deflating it too much. Transfer it onto a floured piece of parchment paper, smooth side up, cover with plastic wrap, and let it rest for 30 more minutes while you preheat your oven and Dutch oven to 450°F. The resting helps relax the dough and gives a better crust.

Step 4: Bake for a Crusty, Golden Loaf

Before baking, score the top of your dough with an X or any pattern you like—a sharp knife or razor blade works best. Carefully remove your preheated Dutch oven from the oven, lift the parchment with the dough into it, and cover with the lid immediately. Bake for 30 minutes with the lid on (don’t open it—steam is your crust’s best friend!). Then, take the lid off and bake for another 8 to 10 minutes until the crust turns a beautiful golden brown. Remove the bread using the parchment paper and cool completely before slicing—you’ll find it’s worth the wait!

How to Serve No-Knead Cranberry Walnut Bread Recipe

Garnishes

I often like to serve this bread with a smear of softened butter and a drizzle of honey to highlight its sweet-tart profile. Sometimes, I add a few thin slices of sharp cheddar cheese on top—trust me, it’s out-of-this-world good. Fresh herbs like rosemary or thyme sprinkled around the plate give it a rustic charm.

Side Dishes

This bread shines alongside warm soups like butternut squash or creamy tomato basil. It’s also a hit with a holiday cheese board or alongside roasted turkey and cranberry sauce for a complete festive meal.

Creative Ways to Present

For gatherings, I slice the loaf and arrange the pieces fanned out on a wooden board, interspersed with fresh cranberries and walnuts for a pretty, seasonal touch. Wrapping a loaf in parchment tied with twine makes a lovely homemade gift for friends or neighbors, too.

Make Ahead and Storage

Storing Leftovers

I store leftover slices in a paper bag loosely folded on top to keep the crust crisp while preventing the bread from drying out—a little tricky balance, but this method works well and keeps it fresh for a couple of days.

Freezing

To freeze, I wrap the bread tightly in aluminum foil, then pop it into a resealable freezer bag for up to three months. When you’re ready, just thaw it at room temperature—it usually tastes just like fresh.

Reheating

I reheat slices in a toaster oven or an oven set at 350°F for about 5 minutes to revive that fresh-out-of-the-oven crispness without drying it out. You’ll find it tastes just as good reheated as fresh!

FAQs

Final Thoughts

This No-Knead Cranberry Walnut Bread Recipe has become a staple in my kitchen for its ease and incredible flavor. It’s the kind of bread that feels both fancy and comforting without a ton of effort—perfect for sharing with family or gifting to friends. Give it a try, and I’m sure it’ll become one of your favorites too. Just remember, trust the slow rise and enjoy the delicious aroma that fills your home. You’ve got this!

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