No-Knead Cranberry Nut Bread Recipe: Simple, Delicious, and Effortless

There’s something magical about the smell of freshly baked bread wafting through your home, isn’t there? This No-Knead Cranberry Nut Bread is not only one of the easiest ways to make homemade bread, but it’s also bursting with flavor from tangy cranberries, crunchy nuts, and optional hints of citrus. It’s rustic, hearty, and perfect for breakfast spreads, holiday dinners, or a cozy snack!

Get ready to fall in love with baking! Let me show you how simple it is to make this bread—and don’t forget to subscribe for more recipes delivered right to your inbox.

Why You’ll Love This No-Knead Cranberry Nut Bread

1. No Fuss, No Muss

No-knead means just that—no kneading required! Simply mix, let it rest, and bake.

2. Incredible Texture and Taste

This bread has a perfect balance of crusty golden edges and a soft, chewy interior. The dried cranberries add a touch of sweetness, while the nuts provide a satisfying crunch.

3. Flexible and Customizable

Want to switch out the cranberries for raisins? Prefer pecans over walnuts? No problem!

4. Perfect for Any Occasion

From festive holiday tables to everyday breakfasts, this bread is versatile enough to shine anytime.

Ingredients You’ll Need

• 3 cups all-purpose flour: The base of your dough.
• 1 teaspoon salt: For flavor enhancement.
• 1 teaspoon instant yeast: No proofing necessary!
• 1 tablespoon sugar: A touch of sweetness.
• 1 ½ cups warm water: Activates the yeast and hydrates the dough.
• ½ cup dried cranberries: Sweet and tangy pops of flavor.
• ½ cup chopped walnuts or pecans: Adds crunch and nutty goodness.
• 1 teaspoon orange zest (optional): A subtle citrusy note that elevates the flavor.

Tools You’ll Need

• A large mixing bowl
• Plastic wrap or a clean kitchen towel
• Parchment paper
• Dutch oven with a lid
• Wire rack for cooling

How to Make No-Knead Cranberry Nut Bread

1. Mix the Dough

In a large bowl, combine the flour, salt, yeast, and sugar. Stir in the warm water until a shaggy dough forms. Add the cranberries, nuts, and orange zest if using. Mix gently until everything is evenly distributed. Cover the bowl with plastic wrap and let it rest at room temperature for 12-18 hours, or until the dough is bubbly and has doubled in size.

2. Shape the Dough

Once the dough has risen, turn it out onto a floured surface. Shape it gently into a round loaf without overworking it. Place it on a sheet of parchment paper and let it rest for 30 minutes while you preheat your oven.

3. Preheat the Oven

Place your Dutch oven (with its lid) into the oven and preheat to 450°F (230°C). Preheating the Dutch oven ensures a crispy crust.

4. Bake the Bread

Carefully remove the hot Dutch oven from the oven. Using the parchment paper, lift the dough and place it into the Dutch oven. Cover with the lid and bake for 30 minutes. Remove the lid and bake for another 10-15 minutes until the bread is golden brown and sounds hollow when tapped.

5. Cool and Enjoy

Transfer the bread to a wire rack and allow it to cool before slicing. Patience is key here—cutting too soon can make the bread gummy.

Tips for Making Perfect No-Knead Bread

• Timing: Start the dough in the evening, let it rise overnight, and bake it fresh the next morning.
• Flour Your Hands: The dough will be sticky; lightly flouring your hands makes handling it easier.
• Dutch Oven Alternatives: If you don’t have a Dutch oven, use a heavy pot with a tight-fitting lid.

Pairing Suggestions

This bread pairs beautifully with:

• Cream cheese or butter for breakfast.
• Hearty soups or stews for a comforting dinner.
• Charcuterie boards for an elegant appetizer.

More Recipes to Try

If you’re loving this No-Knead Cranberry Nut Bread, here are more recipes you’ll adore:

• Rustic No-Knead Rosemary Garlic Bread: A fragrant, savory loaf perfect for dipping in soups or serving with pasta.
• Creamy Spinach Artichoke Chicken Bake: A rich and hearty dinner recipe that pairs beautifully with homemade bread.
• Maple Roasted Sweet Potatoes: A sweet and savory side dish that’s a hit at any table.

Storage Instructions

• Room Temperature: Store in an airtight container for up to 3 days.
• Freezer: Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature and reheat in the oven for a crisp crust.

FAQs

1. Can I use whole wheat flour instead of all-purpose flour?

Yes! Swap up to 50% of the flour for whole wheat to maintain the dough’s soft texture.

2. What can I use instead of cranberries and nuts?

Try raisins, chopped dried apricots, or sunflower seeds for a different flavor profile.

3. Do I need to grease the Dutch oven?

No, the parchment paper prevents sticking.

Final Thoughts

This No-Knead Cranberry Nut Bread proves that homemade bread doesn’t have to be intimidating or time-consuming. It’s simple, flavorful, and so satisfying to make from scratch! Whether you’re a seasoned baker or just getting started, this recipe will quickly become a favorite.

If you try it, I’d love to hear about it—leave a comment or share your photos on Pinterest! Follow me on Pinterest for more kitchen inspiration and recipe ideas.

Happy baking!

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