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I love the warm, tangy pop of cranberries with the toasty crunch of walnuts in a rustic loaf. This no-knead cranberry walnut bread gives you an artisan-style crust and a soft, open crumb with almost no hands-on time. I’ve baked this version several times and keep adjusting hydration and bake time until I landed on a reliably crisp crust and evenly distributed fruit and nuts.

Why Make This Recipe

Big flavor with little effort: tart dried cranberries and toasted walnuts make a bakery-style loaf without complicated steps.
Time-smart: the long, hands-off bulk rise (12–18 hours) lets you mix at night and bake the next day.
Great for gifts and special breakfasts: it looks artisan and pairs well with cheese or honey.
Simple pantry ingredients: flour, water, a pinch of yeast and salt — plus add-ins you may already have.
Personal note: I love this loaf because the no-knead method brings out a deep, nutty flavor while keeping my morning prep fast — it’s become my go-to for weekend brunches.
Also, this bread pairs nicely with salads like a cozy harvest quinoa dish if you want a heartier meal: fall harvest quinoa salad.

Recipe Overview

Prep time: 15 minutes active (plus 12–18 hours bulk rise)
Cook time: 40–50 minutes (30 minutes covered, 10–20 minutes uncovered at 450°F/230°C)
Total time: ~13–19 hours including resting
Servings: 8 slices (one 1½–2 lb loaf)
Difficulty: Easy
Method: No-knead, long fermentation, baked in a preheated Dutch oven for steam and crisp crust.

My Experience Making This Recipe

I tested variations with 60%–75% hydration and found 70% water (by weight) gives a reliably open crumb without being too sticky for casual bakers. Toasting the walnuts before folding them in noticeably improves aroma and keeps them from going soft in the crumb.

How to Make No Knead Cranberry Walnut Bread

You’ll mix flour (about 450 g or 3 cups), 1½ tsp salt, 1/4–1/2 tsp instant yeast, and ~325–350 g (1½ cups) water until a shaggy dough forms. Fold in 3/4 cup dried cranberries and 1/2–3/4 cup toasted chopped walnuts after a short rest. Let the dough ferment at room temperature 12–18 hours until bubbly and doubled. Turn the dough onto a floured surface, shape loosely, and give it a final 1–2 hour rise while you preheat a 4–6 quart Dutch oven to 450°F (230°C). Bake covered 30 minutes, then uncover and bake another 10–20 minutes until deep golden-brown and the internal temperature reaches 200–205°F (93–96°C).

Expert Tips for Success

Use a kitchen scale: weigh flour and water for consistent hydration (450 g flour : 325–350 g water ≈ 70% hydration).
Toast nuts: toast walnuts at 350°F (175°C) for 6–8 minutes until fragrant; they keep crunch and add depth.
Preheat the Dutch oven: heat it for at least 30 minutes at 450°F so it creates instant steam and a crisp crust.
Handle gently: do minimal shaping to preserve air pockets; no heavy kneading — tuck edges into a round, don’t deflate the dough.
Check doneness by temperature: aim for 200–205°F internal for a fully baked, slightly moist crumb.

How to Serve No Knead Cranberry Walnut Bread

Slice and serve warm with butter or honey for breakfast.
Make an elegant cheese board: pair with goat cheese, aged cheddar, and fig jam.
Toast slices and top with ricotta and lemon zest for a bright snack.
Gift it: wrap a cooled loaf in parchment and twine for a homemade present.

Storage and Reheating Guide

Room temp: store in a paper bag or cloth-lined basket for 1–2 days to keep crust crisp.
Short-term: keep in a loosely sealed plastic bag or bread box for up to 4 days; expect softer crust.
Freezing: slice, wrap tightly in plastic wrap and foil, and freeze up to 3 months. Thaw at room temp or toast from frozen.
Reheating: refresh slices in a 350°F (175°C) oven for 5–8 minutes or toast directly; for whole loaves, 10–12 minutes wrapped in foil restores crumb warmth.

Recipe Variations

Honey-sweetened: stir 1–2 tbsp honey into the dough or soak cranberries in warm honey for a milder sweetness (I tested 1 tbsp with success).
Whole grain: replace up to 30% of the all-purpose flour with whole wheat and add 10–20 g extra water to maintain hydration.
Nut-free: swap walnuts for toasted pepitas or omit nuts and add extra seeds for crunch.
Gluten-free: use a tested 1:1 gluten-free bread flour blend and add 1–2 tsp xanthan gum; expect a denser crumb and slightly different hydration.

Nutritional Highlights

Good source of whole-grain energy when you use part whole wheat; cranberries add antioxidants.
Moderate in calories per slice; nuts provide healthy fats and protein.
Allergens: contains wheat (gluten) and tree nuts (walnuts). Adjust or substitute for nut-free or gluten-free diets.
Portion guidance: one thick slice (~60–80 g) makes a reasonable serving for breakfast or snack.

Troubleshooting Common Issues

Dense crumb: likely underproofed — let the dough rise longer until noticeably puffed and bubbly.
Dough too sticky to handle: your hydration may be high; flour your hands and work surface lightly and use a bench scraper. Don’t add too much flour or you’ll tighten the crumb.
Soggy bottom: bake longer uncovered or ensure your Dutch oven is fully preheated; check internal temp to confirm doneness.

Frequently Asked Questions

Q1: Can I use fresh cranberries instead of dried?
A1: Yes, but fresh cranberries add moisture and burst open while baking. Coarsely chop them and toss with a tablespoon of flour or sugar to limit sinking; you may need a slightly longer bake to evaporate excess moisture.

Q2: Can I reduce the yeast to make a longer, slower ferment?
A2: Absolutely. Reducing yeast (e.g., from 1/4 tsp to 1/8 tsp) and fermenting longer at cooler temps develops more flavor. Keep an eye on rising time — it may take 18–24 hours.

Q3: Do I need a Dutch oven?
A3: A Dutch oven gives the best steam and crust, but you can bake on a preheated baking stone and create steam with a pan of boiling water or by misting. Expect a slightly thinner crust.

Q4: How do I keep cranberries and nuts evenly distributed?
A4: Fold them in after a short bench rest and use a gentle slap-and-fold motion. If they sink during shaping, press a few pieces into the top before the final rise. Tossing add-ins with a tablespoon of flour also helps them stick in place.

Conclusion

For more recipe inspiration and variations, check these tested versions from other home bakers: Crusty Cranberry Nut No-Knead Bread – Sally’s Baking, No-Knead Cranberry Walnut Bread with Honey – The Busy Baker, Cranberry Walnut Bread (No Knead) – Cooking For My Soul, Cranberry Walnut Artisan Bread – Harvest & Nourish, and Cranberry Walnut No Knead Bread – The Seasoned Mom.