No-Knead Cranberry Nut Bread

No-Knead Cranberry Nut Bread with a golden-brown crust, deep natural cracks, and a soft, airy interior filled with cranberries and chopped walnuts. The bread sits on a marble cutting board, surrounded by ingredients, creating a cozy homemade feel. — Enjoy this rustic No-Knead Cranberry Nut Bread with its perfect crust, chewy texture, and bursts of cranberries and walnuts. Find the full recipe at FoodForYourGood.com

There’s nothing quite like the smell of freshly baked bread filling your kitchen. But what if I told you that you could get that artisan-style loaf without all the kneading, complicated techniques, or a trip to the bakery? This No-Knead Cranberry Nut Bread is as easy as mix, rise, and bake—giving you a beautifully golden crust with a soft, chewy interior, bursting with sweet cranberries and crunchy walnuts.

What makes this recipe even better? Time does all the work for you. By letting the dough rest overnight, the flavors deepen, the texture improves, and you get a bakery-quality loaf with minimal effort. Just stir the ingredients together, forget about it for a while, and bake it to perfection!

Historically, no-knead bread became wildly popular thanks to Jim Lahey’s method, which revolutionized home baking. However, fruits and nuts have been added to bread for centuries, dating back to ancient civilizations. The combination of cranberries and walnuts brings a delightful balance of sweet, tart, and nutty goodness.

Whether you’re a seasoned baker or trying homemade bread for the first time, this foolproof recipe guarantees amazing results—no kneading required!

Recipe Yield: 1 round loaf (about 10-12 slices)

INGREDIENTS

3 ½ cup all-purpose flour (or bread flour)
2 tsp salt
½ tsp instant yeast
1 ½ cup warm water
¾ cup dried cranberries
¾ cup chopped walnuts (lightly toasted for enhanced flavor)
1 tbsp honey
½ tsp cinnamon
Zest of 1 orange

INSTRUCTIONS

1. Mix the dough: In a large bowl, whisk together flour, salt, yeast, and cinnamon. Stir in warm water, honey, and orange zest until a sticky dough forms. Gently fold in cranberries and walnuts. Cover with plastic wrap and let it rise at room temperature for 12-18 hours, or until doubled and bubbly.

2. Preheat the oven: Place a Dutch oven (or heavy-lidded pot) inside the oven and preheat to 450°F (230°C) for 30 minutes.

3. Shape the dough: Lightly flour your hands and a clean surface. Turn out the dough, shape it into a rough ball, and place it on a sheet of parchment paper. Let it rest while the oven finishes preheating.

4. Bake to perfection: Transfer the parchment paper with the dough into the hot Dutch oven. Cover and bake for 30 minutes, then uncover and bake for 15-18 minutes, until the crust is deep golden brown and crisp.

5. Cool & enjoy: Let the bread cool on a wire rack for at least 30 minutes before slicing. Serve with butter, cream cheese, or a drizzle of honey!

HELPFUL TIPS TO PERFECT THIS RECIPE

Toast the nuts: Lightly toasting the walnuts in a dry skillet for 2-3 minutes brings out a deeper, richer flavor.
Boost the aroma: The touch of cinnamon and orange zest enhances the cranberries and gives the bread a warm, inviting taste.
Extra crispy crust: Remove the bread from the Dutch oven in the last 5 minutes and bake it directly on the oven rack for an extra crisp exterior.

This No-Knead Cranberry Nut Bread is the ultimate easy homemade loaf—flavorful, crunchy, and slightly sweet. Perfect for breakfast, snacking, or an elegant cheese board.

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