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
Another reader commented: This turned out Awesome!! I made a few changes, but I’m in southern Colorado. I used the entire pkg of yeast, put it in 120° water with a tablespoon of sugar. . added some orange zest, and set it on the window sill in the sun, took an hour to double in size. Then put it in the parchment and into the oven only 10 min later. . . came out AMAZING. . . I make it every week now for my family ..they LOVE it!!! ~ Lisa
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.
Cranberry Nut Bread Recipe Ingredients
- All-purpose flour: No fussy flour here! I use unbleached organic all-purpose flour. You can also use bread flour, yielding a slightly chewier loaf.
- Instant Yeast: You can use either instant or active dry yeast, but I highly recommend instant yeast (“rapid rise” or “quick rise” yeast) for this recipe. My go-to is Saf Instant Yeast—it’s a reliable favorite. You only need ½ teaspoon since the long rise time does all the heavy lifting!
- Kosher Salt: Kosher salt will give you the best flavors!
- Chopped Nuts: Use walnuts or pecans or your favorite nut here, roast and cool them ahead of time if desired.
- Dried or Fresh Cranberries: I have used both, and I like both; fresh definitely have more of a tart bite to them, but they are delicious.
- Water: Use water between 90-120° F when pouring yeast mixed into dry ingredients. An instant-read thermometer works great for this!
- Honey: I like raw and unfiltered honey. I always encourage people to purchase local honey; it has allergy benefits!
Get the full recipe in the recipe card below.
Equipment Needed for No-Knead Bread
- Mixing Bowl: Use a large, sturdy bowl—3 quarts minimum, but 4 quarts gives more room. Glass or ceramic is ideal.
- Parchment Paper & Wooden Spoon: Essential tools for easy handling and mixing.
- 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 Nut 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
To prevent the bottom from burning:
Lower the Heat: Reduce the oven temperature to 425°F when you place the bread in the oven.
Adjust Baking Time: Bake covered for 30-35 minutes, then remove the lid and bake uncovered for another 15 minutes.
Use a Thermometer: For best results, bake until the bread’s internal temperature reaches 190-200°F to ensure it’s done without over-baking.
If you notice your bread has doubled in size in a short amount of time, place it in the refrigerator overnight. This will slow down the rise time and help develop the rustic flavors in the bread. If your kitchen is too warm (above 85°F or 29°C), the yeast may become too active, causing the dough to rise too quickly and potentially leading to overproofing or an uneven texture.
Check Your Yeast: If you suspect the yeast, test it by dissolving a teaspoon of yeast in warm water (about 110°F) with a pinch of sugar. If it bubbles and froths within 5-10 minutes, it’s still good. If not, it’s time to get new yeast.
Check the Temperature: Bread rises best at 70-80°F. If your home is cooler, try using your oven’s proofing feature (if available) or find a warmer spot for your dough to rise overnight.
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Video
Equipment
Ingredients
- 3 cups all-purpose flour + 3 tablespoons May also use bread flour for a chewier loaf
- ½ teaspoon instant yeast make sure your yeast is fresh, see notes
- 2 teaspoons kosher salt
- 1 cup walnuts chopped, or use pecans or your favorite
- 1 cup dried cranberries or replace with fresh, rough chopped
- 1 ½ cups water room temp or slightly warm
- ¼ cup honey
Special Equipment Needed
- 5 qt or larger Dutch Oven make sure your Dutch oven is safe up to 500° F
- While a dutch oven works best for even heating and mimicking a steam oven; in a pinch a large pot or roaster with lid may be used.
Instructions
- Add flour, yeast and salt to large bowl (large enough for dough to double), stirring yeast into one portion of flour, salt the other, then stir together. Toss cranberries and walnuts and stir well to coat in the flour mixture.3 cups all-purpose flour + 3 tablespoons, ½ teaspoon instant yeast, 2 teaspoons kosher salt, 1 cup walnuts, 1 cup dried cranberries
- Pour honey into warm water and stir to combine. Pour honey water into flour mixture. Stirring to combine, it will be sticky, that’s okay!1 ½ cups water, ¼ cup honey
- Cover the bowl with plastic wrap, allow to rise until doubled for 12-18 hours (yes, hours), this is a slow rise, ferment, which gives the bread it's texture and flavor.
- NEXT DAY Once the dough has risen, and dust a piece of parchment paper with flour; with floured hands, gently scrape the dough away from the bowl and onto the parchment paper, the dough will be stringy and floopy.
- Gently shape the dough into a round or oval shape. It will feel different than other breads, kind of fluid, that's alright it lends to the rustic look. Cover the shaped dough with a piece of plastic wrap (sprinkle a little flour on top of your dough if it's really sticky) and then with a tea towel. Let rise for another 30-45 minutes while your oven preheats.
- Adjust your oven rack so that the dutch oven sits several inches above the bottom, but still has plenty of clearance on the top. PLACE DUTCH OVEN with LID INSIDE THE OVEN TO HEAT WITH THE OVEN. Preheat oven to 475°F (245° C).5 qt or larger Dutch Oven
- Remove the plastic wrap, don’t worry if it doesn’t look like the dough has risen too much, it will puff up once it hits the heat of the oven.
- CAREFULLY (it's really hot!) remove the pot from the oven, set the lid to the side and using the excess parchment paper as a sling, gently transfer bread dough to the dutch oven, cover with lid (it's hot too!) and place back in hot oven for 25 minutes — no peeking!! This is when the crispy crust develops.
- After 25 minutes, remove the lid (remember it's still hot!), baking for another 8-12 minutes. Place on 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 mostly cooled, breads continue to bake while cooling and if you cut into it too soon it could make it gummy inside.
Notes
Success Tips for the Cranberry Nut Bread
-
- Use Fresh Ingredients: Ensure your yeast is fresh. If in doubt, proof a small amount first.
-
- 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.
- Swap out dried cranberries with dried raisins, cherries, blueberries, apples, dates probably just about any dried fruit, heck even chocolate chunks! Now we’re baking!
- Replace with fresh cranberries, it will be more tart, but still so yummy. Do a rough chop of them, ahead of time. I haven’t tried with fresh blueberries, but I think it would work too.
- My oldest has a tree nut allergy, so when he’s home, I make one with nuts and one without. Feel free to omit the nuts altogether; you could add additional dried fruit if desired.
- Substitute the walnuts with pecans, almonds, hazelnuts, sunflower seeds, or cashews; just make sure to do a rough chop ahead of time! Except with the sunflower seeds, because that would just be weird!
- Toast the nuts ahead of time, cooling completely for a deeper, roasted flavor.
- Toss in orange or lemon zest!
- Make it vegan by swapping honey with maple syrup.
- See post for more Frequentlly asked questions and answers.
Nutrition
Jan
We loved this bread! It was so easy to make and the taste was delicious. I used bread flour and the texture was so good. It got a little too dark on the bottom so next time I will follow the note regarding this and lower oven temp to 425 degrees.
Thank you Jan!! Love hearing this!!
Ellen Nowicki
Fabulous recipe. We love Publix Bakery cranberry walnut bread but the closest is 90 minutes away. I searched internet for recipe I could make at home. Printed 5 recipes but made this one first. It is so tasty and recipe is so easy to make no need to try other recipes! I used an envelope of regular yeast which I dissolved in 1/2 cup of the warm water and added 1/2 teaspoon sugar. Added this after it had bloomed to four mixture when water and honey was added. Baked in covered roaster. Thanks for great recipe
Sooo happy you found this too, Ellen! Thank you for your sweet comment! Happy baking!
Marilyn
I would love to make this as it looks beautiful! Can I make this in my breadmaker?
Hi Marilyn, I’ve never tried it. You won’t have the same outcome as the long slow rise is what gives it its characteristic chew and flavor. But if you give it a try let me know how it goes. It also might be a little too much ingredients for your bread machine. Maybe compare to other recipes as to how much your machine can handle. Let me know!
Connie
Came out great! This is the second time making this bread. Definitely not the last. We love this bread and gobble it up. It’s torture to wait for it to cool.
Thank you so much Connie! So glad you love it as much as we do! And I know it’s hard to wait for it to cool, but so important if not, you’ll have gummy bread and nobody likes gummy bread.
Kim Skattebo
It was so good we ate half the loaf at one time! Very easy!
Been there done that Kim!! Thank you so very much!
Linda Vliet
Perfect every time !
Yay!! So glad you love it Linda! Thank you!!
Gail
Followed recipe exactly. Used new yeast. Bread rose double in bulk within a few hours but I waited the 12 hours to shape and bake per instructions. No spring from the bread when I took off lid after first 30 minutes. Did not rise during baking process at all. What could have gone wrong?
Hi Gail, Sorry to hear that. Breads can be very temperamental when it comes to kitchen heat, it might have over-proofed if your kitchen was overly warm in these warm summer months, especially if it doubled in just a few hours. Assuming you made it using all-purpose flour and not gluten-free flour? But my hunch by your description of it being doubled in just a few hours, tells me it overproofed. I will add a note to the recipe about kitchen temperature, if you home was on the warmer side, you could have shortened the proofing time or placed it in the fridge to cold-ferment and proof overnight.
Gail
Made this again today in cooler weather. Let rise 13 hours. When I baked it the bottom was very dark, almost burnt. Should I lower the temperature? If so, to what?
Sorry to hear it was so dark, due to the honey that happens to me too at times. But I’ve never felt like it tasted burnt. Try lowering it by 25 degrees. And either use a silicone sling or fold 2-3 pieces of parchment paper and place it in the bottom of your pot. Plus make sure that it’s not sitting on the bottom of your oven. Raise the rack up one level, if you can and still fit your Dutch oven. Your oven might also run hot. Many many do! I’d recommend you put an oven thermometer in your see how hot it gets. The adjust accordingly. Happy baking Gail!
Becky Evertz
I tried this recipe using half white wheat flour and half whole wheat flour. I used yeast from a new jar and warm water. It didn’t seem to rise as much as I thought it should. Due to cooler outdoor temps in MN our indoor temp is a little cooler. Could this have made a difference?
For sure Becky, ideal rising temps are about 70-75 degrees and our homes this time of year are usually not that warm. Some oven lights are warm enough to keep it at that temp. But some oven lights can be too hot. If you have a proof setting on your oven or even some Instant pots have them that’s a good way to do it too. The whole wheat flour may have also played into it not rising as much, as it’s absorbs more liquid resulting in a lower rise. If you try that again it might help to add another 1/4-1/2 tsp of yeast and a little more water. Hopefully it still tasted great.
Becky Evertz
Thank you for the suggestions. We really like this bread and it’s an easy recipe. I will make some changes on the next loaf and let you know how it turns out.
So glad you liked it! Play around with it, and let me know your findings. Have a great day!
Marta
Thank you so very much for your prompt reply! I have had a heck of a time adapting my fave baking recipes to my high altitude location. My husband has been an angel though; he’s eaten my flat cakes & burnt cookies…LOL. You have made my day, Kathleen! Regards, Marta
Awe, thank you, Marta! One of the tricks is add a few extra tablespoons of flour, reduce your leavening, increase your oven temp by 25 degrees and some recipes require a bit more liquid. Bake for less time and you’ll have him singing your praises!
Marta
Hello Kathleen! I can’t wait to try this & many of your other recipes. I just have a question about them. I’m a recent California transplant to Albuquerque, New Mexico which is about 5,000 ft above sea leavel. Since you live “high” in Colorado, I was wondering if all of your recipes would turn out here without any adjustments? Thank you for your help and Happy Holidays!
P.S. I’m going to try your “Best High Altitude Chocolate Chip Cookies” first! This could just save my marriage….just kidding……Marta
Welcome, Marta! Yes! But when I have adjustments in the recipe use the adjustments!! But all of my recipes have been tested at sea level and altitude (5280). Some don’t need modifications!! You will love this bread and the chocolate chip cookies!! I’m all about saving marriages!! Let me know how they turn out!!
Marilyn
Hi, Can this be made in a bread maker. If so, how many pounds would say for the bread and the temperature and anything else I would need to know. Thank you. Marilyn
Hi Marilyn, I’ve never tried it, it’s a pretty standard loaf size, I’d say give it a try and see how it goes. You won’t get the same flavor as the overnight rise gives it a sourdough type flavor.
Marilyn
Thank you for responding so quickly.
Merry Christmas to you and your family!
Marilyn
You bet, Marilyn! Merry Christmas to you too!
charlene
I live on Cape Cod, Massachusetts
I make a Cape Cod Pilgram Sandwich. Turkey, French meat stuffing, Whole Berry Cranberry sauce mixed with Mayonnaise. I have also used bread stuffing with Store bought cranberry/nut bread. I can’t wait to make this with your homemade bread. Thanks for sharing.
Oh my goodness that sounds amazing Charlene! I hope you love the bread as much as we do!
Susan Ketterman
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?
Thank you Susan!! I’ve loved making it with fresh too!! And absolutely you can make it savory! It would be delish with olives and herbs! I would probably do less olives than cranberries since they are stronger, maybe 2/3-3/4 cup? And your favorite herbs, dried probably a teaspoon and fresh probably around 1 tablespoon. It would be yummy with roasted garlic too! Let me know how it turns out!
candace
I left the dough to rise for 24 hours by mistake. Is it ruined or can I still bake it?
Hi Candace, no it might have a bit more of a sour-dough taste, but it should be perfectly fine! Let me know how it bakes up!
Lisa
This turned out Awesome!! I made a few changes, Im in southern Colorado.. I used the entire pkg of yeast, put it in 120 degree water with a Tbsp of sugar. . added some orange zest and set it on the window sill in the sun. . .took an hour to double in size. . put it in the parchment and into the oven only 10 min later. . . came out AMAZING. . . I it every week now for my family ..they LOVE it!!!
Dennis
My first attempt was not the greatest, good but not great. I left a comment asking for help and Kathleen responded with lots of suggestions to make my experience much better. Next try was greatly improved and really good. From there I started experimenting and now have my version of the prefect breakfast bread. Substituted whole wheat flour, increased yeast to 3/4 teaspoon, used 1 cup each dried cranberries, walnuts and fresh blueberries! I also increased the water to 2 cups. The temperature probe and cooking to 190-200 degrees made the crust perfect. Fresh cranberries are also wonderful but then I add an extra 1/4 cup of honey.
Shirley
I used Bob’s Red Mill Gluten Free 1-1. Was so excited to try this recipe.
Was dry & heavy so disappointed was making for friend
Who is gluten free.
Barbara
How can you substitute the regular packet type dried yeast for the instant that you use? A 1 for 1 substitution doesn’t seem reasonable.
One packet is equal to 2 ¼ teaspoons, you would only need ½ a teaspoon — you can pour it out or dip in a half teaspoon measure. I would fold the balance of the yeast packet up, put in a ziplock and keep in your fridge, maybe with a note that you used ½ teaspoon or there is still 1 ¾ teaspoons left. The yeast I used is similar to packet yeast, it’s just in bulk. Does that answer your question? I hope? If not, let me know.
This recipe does not call or need a whole packet since you let it rise for so long, there is a natural fermentation process (like sourdough, only simpler) you do not need as much yeast, it does the job with just that little bit!
Barbara
Thank you so much for your quick and informative reply. I’m anxious to try this recipe.
You are very welcome, I am excited to hear what you think!
Bob
Has this been tried with 3 hour initial rise and hotter water
Hi Bob,
I have not tried it, but let me know if you do!
Kathleen
Lynn Spencer
I’d say I”m going to make this for Thanksgiving Day, but I’m thinking it’ll get made before then! Thanks for the recipe and the ‘how to!
You definitely need to make this before! And you’ll make it again and again hopefully!
Michaela Kenkel
Can I tell you how excited I am for cranberry season!? I have already added this to my Thanksgiving menu!
Yay! Makes me happy! Thanks so much!
Julie Menghini
This made my bread loving heart go pitter patter. I made this for our Sunday morning breakfast, and my family devoured it! What a delicious and easy recipe.
Ha, love that my heart goes pitter patter when I make bread too! Thank you so much!
Julie Menghini
This made my bread loving heart go pitter patter. I made this for our Sunday morning breakfast, and my family devoured it! What a delicious and easy recipe.
Deb Clark
This was easy to make and the aroma of the baking bread is mouthwatering! YUM!!!
Debi
My husband has been all about the no knead bread lately. I’ll share this recipe with him so he can make it soon.
I hope he enjoys it!