No Knead Cranberry Walnut Bread

This crusty no-knead cranberry nut bread is so delicious and easy that it will turn anyone into a bread baker! With just 7 simple pantry ingredients, this yeast bread recipe requires minimal hands-on time and no starter. The result? A mouth-watering, crusty loaf that you’ll want to make again and again.

Whether you’re just starting out or have been baking for years, my success tips and FAQs will help you nail this bread every time. Trust me, this is a recipe you’ll want to make over and over. First published in 2020, I’ve added even more helpful tips to make sure you get the best results.

I’ve baked hundreds of these Cranberry Walnut Bread loaves, sharing them with neighbors and perfecting the recipe. Through years of trial and error, I’ve worked out all the kinks in making yeasted bread, so you don’t have to worry. My goal is to take the fear out of baking with yeast, offering you a foolproof recipe that delivers delicious results every time. Trust me, you’re in good hands with this one!

One Reader Said: Super easy recipe. The bread is fantastic and I love the texture. I used fresh cranberries because that’s what I had on hand. What about making a savory version with olives and herbs? Would that work? ~ Susan

Copycat Costco + Whole Foods Cranberry Walnut Bread

Have you ever tried Costco’s or Whole Foods Cranberry Walnut bread? They are fabulous, but now you can make your own copycat version for so MUCH CHEAPER and call yourself a bread baker too!

The first time we tried a bread like this was at When Pigs Fly Breads in Freeport, ME, while visiting my husband’s family. They have several throughout New England. I was hooked and have been experimenting ever since!

What Is Artisan Bread?

Artisan bread brings to mind skilled bakers who craft their loaves by hand, using just the basics: flour, water, yeast, salt, and time.

This term covers a range of breads, including hearth breads (baked without a pan) and sourdough.

Artisan breads are often baked in special ovens that use radiant heat and steam, giving them a crusty exterior, an open crumb structure, and a rustic, decorative finish with scoring or a dusting of flour. But don’t worry, we’ll mimic that steam oven by using our Dutch Oven.

Equipment Needed for No-Knead Bread

1. Mixing Bowl: Use a large, sturdy bowl—3 quarts minimum, but 4 quarts gives more room. Glass or ceramic is ideal.
2. Parchment Paper & Wooden Spoon: Essential tools for easy handling and mixing.
3. Dutch Oven: Key for browning and creating a crusty, rustic surface while keeping the inside chewy. Ensure it’s high-heat oven-safe. The Lodge Dutch Oven is a budget-friendly option.

How to make Cranberry Walnut Bread

Making an 18-hour rise time bread might sound daunting, but it’s actually one of the easiest and most rewarding baking experiences you can have! The long rise time does most of the work for you, developing incredible flavor and texture with minimal effort on your part.

You’ll mix up the dough in just minutes, then let it rest overnight—no kneading required. When you wake up, you’ll be just a few steps away from a beautiful, crusty loaf that will impress anyone. Trust me, if you can stir a spoon, you can make this bread!

Step 1: Mix Dry Ingredients

Using a large wooden spoon, mix all the dry ingredients: flour, salt, yeast, nuts, and cranberries, in a large bowl.

Step 2: Add Liquid Ingredients

Add honey to warm water, stirring to combine. Add to dry ingredients and stir until moist—the dough will be very sticky.

Step 3: Cover and ferment

Cover the bowl tightly with plastic wrap—it will double in size. Place the bowl in a warm, draft-free spot for 12-18 hours (yes, hours!).

Allow it to rise until doubled in size. If your house is warmer, this may happen sooner. It should be nice and bubbly on top.

Step 4: Bake the next day

Once the dough has doubled in size and is bubbly like shown below, preheat your oven.

Carefully transfer the dough onto a flour-dusted piece of parchment paper using floured hands—it will be floopy and sticky (a very scientific term, of course!). Gently shape it into a ball.

Cover the shaped dough with plastic wrap (sprinkle a little flour on top of your dough if it’s still really sticky). Let rise for another 30-45 minutes, allowing your oven to preheat with the Dutch Oven inside!

Remove the plastic wrap. Don’t worry if the dough doesn’t look like it has risen too much; it will puff up once it hits the heat of the oven. And if desired, score with a knife or lame across the top.

CAREFULLY (it’s really hot!) remove the pot from the oven and set the lid aside. Use the excess parchment paper as a sling to gently transfer the dough into the Dutch oven. Cover with the lid (also hot!) and return to the oven for 30 minutes—no peeking! This is when the crust develops.

Bake for about 35-40 minutes. Using the parchment paper, carefully remove the cake from the Dutch oven and place it on a wire rack to cool completely.

How to test for doneness: Give the warm bread a light tap—if it sounds hollow, it’s ready! For a more precise check, use an instant-read thermometer; the bread is done when the center reaches 195°F (90°C).

Resist cutting into the bread until it has cooled. Breads continue to bake while cooling, and if you cut into one too soon, it could become gummy inside.

If desired for a softer, sweeter crust, brush with a little honey.

Success Tips for the Cranberry Nut Bread

• Use Fresh Ingredients: Ensure your yeast is fresh. If in doubt, proof a small amount first.
• Hydrate Properly: The dough should be sticky, not dry—resist the urge to add extra flour.
• Long Rise Time: Let the dough rise overnight (12-18 hours) for deep flavors and a chewy texture. Note: If your kitchen is very warm, check the dough a bit earlier to avoid overproofing, which can affect the bread’s texture. If it doubles in size, go ahead and bake it or store in the fridge overnight and bake in the morning.
• Shape with Care: After the long rise, gently fold the dough into a round shape to preserve air bubbles.
• Preheat: Preheat your Dutch oven, baking sheet, or pot before adding your dough for a crispy crust.
• Score the Dough: Slash the top before baking to allow proper expansion and create a rustic look.
• Steam for Crust: If not using a Dutch oven, add a pan of boiling water to the bottom rack to help create a crisp, golden crust.
• Cool Completely: Let the bread cool on a wire rack before slicing to ensure the interior sets properly.

No Dutch oven? No problem! You can still achieve a beautiful crusty loaf with these simple steps:

• Use a heavy lidded pot or a round pan: Place your rounded dough on a parchment-lined baking pan or a another large heavy, lidded pot.
• Preheat & Rest: While the oven preheats and your loaf rests, boil 3 cups of water.
• Create Steam: Once the oven is preheated, place the pan of dough on the center rack.
• Steam for Crust: Place a shallow metal baking pan, roasting pan, or cast-iron skillet (avoid using glass) on the bottom oven rack. Carefully pour 3 cups of boiling water into the pan, then quickly close the oven door to trap the steam inside.

Cranberry Nut Bread Substitutions

• Dried Fruit Substitutions: Swap out dried cranberries with raisins, blueberries, cherries, apples, dates, or even chocolate chunks! Any dried fruit should work beautifully—get creative!
• Fresh Fruit Options: Fresh cranberries will add a tart twist—just give them a rough chop first. Fresh blueberries might work too, though I haven’t tried yet.
• Nut-Free Variation: If you need a nut-free version like I do when my oldest (who has a tree nut allergy) is home, omit the nuts. You can always add extra dried fruit if you like.
• Nut Substitutions: If you prefer, substitute walnuts with pecans, almonds, hazelnuts, or even cashews or sunflower seeds (though a rough chop is best for the nuts; skip that step for sunflower seeds).
• Boost Flavor: To enhance the flavor of the nuts, toast them beforehand for a deeper, roasted flavor. Just be sure to let them cool completely before adding them to the dough.
• Citrus Zest: Toss in some orange or lemon zest for a bright flavor!
• Make It Vegan: Swap honey for maple syrup to make the bread vegan-friendly.
• Whole Wheat Success: A reader has had great results using whole wheat flour, so feel free to try that too!

Storage Tips for Cranberry and Walnut Bread

If you eat the bread within 2-3 days, there’s no need to refrigerate, especially in cooler months. Just keep it in a sealed bag or linen bread bag. After that, refrigerate since it has no preservatives.

You can also freeze cranberry nut bread for up to 4 months—just be sure it’s completely cooled and sealed in an airtight bag.

Ways to Use and Gift Cranberry Nut Bread

We love making leftover turkey sandwiches using this bread. They’re even better with a little fresh cranberry relish on them, toasted or grilled. AMAZING!

Our favorite way to enjoy this bread is to toast a slice until it’s nice and crispy, then slather it with rich, grass-fed European butter. Trust me, you’ll need a napkin—you’ll be drooling!

No-Knead Cranberry Walnut Bread makes a fabulous food gift! Print these fun Christmas Gift Tags or Gifts from the Kitchen gift tags.

If you love cranberries, try these other fresh cranberry recipes! Fresh Cranberry Relish, Cranberry Lemon Drop, dazzling sugared cranberries or Refreshing Cranberry Spritzer.

Frequently Asked Questions

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