Name: Crusty Cranberry Nut No Knead Bread
Prep time: 10 min
Cook time: 45 min
Total time: 12 h 55 min
Yield: 1
Ingredients: 3 cups all purpose flour; 1 ½ teaspoons salt; ½ teaspoon instant yeast; 1 ½ cups warm water; 1 cup dried cranberries; 1 cup chopped walnuts

Crusty Cranberry Nut No Knead Bread

This crusty cranberry nut no knead bread is easy to make, hearty, and perfect for everyday baking. A crisp crust with a soft inside filled with cranberries and walnuts.

Bread baking has always been a source of comfort for me, but I do not always have the time to knead and fuss with dough. This no knead bread gave me all the joy of homemade bread with hardly any work. The crust turns golden and crisp, while the inside stays soft and chewy. The cranberries and nuts make every slice taste special.

When I pulled this loaf from the oven, the smell filled the house and my family came running. They could hardly wait for it to cool before slicing into it. We enjoyed it with butter and honey, and before I knew it half the loaf was gone. It became clear that this was a recipe worth keeping.

Now I bake this bread on weekends, especially in the fall and winter when we crave warm, hearty flavors. It is perfect with soups, as a snack, or even toasted for breakfast. The fact that it is so easy to make means I never hesitate to prepare it again.

Questions You May Have About This Recipe

Can I use different nuts?
Yes, walnuts are common but pecans, almonds, or hazelnuts all work well.

Do I need a Dutch oven?
A Dutch oven gives the best crust, but any heavy oven safe pot with a lid works.

Can I make this bread ahead?
Yes, it stays fresh for 2 to 3 days wrapped at room temperature, or longer if frozen.

What kind of cranberries should I use?
Dried cranberries are best since they keep their shape and add sweetness.

Do I need a stand mixer?
No, this recipe is mixed by hand with a spoon and left to rise.

What You Need to Make Crusty Cranberry Nut No Knead Bread

3 cups all purpose flour

1 ½ teaspoons salt

½ teaspoon instant yeast

1 ½ cups warm water

1 cup dried cranberries

1 cup chopped walnuts

How to Make Crusty Cranberry Nut No Knead Bread

In a large bowl, mix flour, salt, and yeast. Stir in warm water until a sticky dough forms.

Add cranberries and walnuts and fold them into the dough.

Cover the bowl with plastic wrap and let it rise at room temperature for 12 to 18 hours.

Place a Dutch oven with lid into the oven and preheat to 450°F.

Shape the dough into a ball and place on parchment paper.

Carefully place dough into the hot Dutch oven, cover, and bake for 30 minutes.

Remove lid and bake 15 more minutes until golden brown.

Cool on a wire rack before slicing.

Tips

Use parchment paper to transfer dough easily into the hot pot.

Let the bread cool at least 30 minutes before slicing to keep it soft inside.

Add orange zest for a holiday flavor.

Toast slices the next day for an even richer taste.

Store leftovers wrapped in a clean towel to keep the crust crisp.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “This bread was so easy to make. My husband said it was bakery quality.” Sharon L.

⭐️⭐️⭐️⭐️ “Delicious flavor. I used pecans instead of walnuts and it turned out great.” Mary S.

⭐️⭐️⭐️⭐️⭐️ “The crust was perfect and the cranberries made it slightly sweet. Loved it.” Janet P.

⭐️⭐️⭐️⭐️ “I was nervous about baking bread, but this recipe gave me confidence.” Karen D.

⭐️⭐️⭐️⭐️⭐️ “Served it with soup and the whole family raved about it. Will bake again.” Patricia H.

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