Yeasted bread has never been easier. This simple method produces the most beautiful and crusty cranberry nut no-knead bread with very little hands-on work! If you’re new to working with yeast, reference my Baking with Yeast Guide for answers to common yeast FAQs.
I originally published this recipe in 2017 and have since added new photos and a few more success tips.
“Homemade bread” and “easy” are terms that don’t typically go hand-in-hand. When you think of homemade bread, you think difficult, right? This recipe, however, will completely change that thought. I realize that’s a pretty big promise, but I’m confident your perception of homemade bread will switch from “nope! too much work” to “wow, I CAN do this.”
One reader, Kris, commented: “This is an excellent recipe—bread made easy. Delicious bites full of flavor from the cranberries and walnuts. Will keep this forever. ★★★★★”
Another reader, Linda, commented: “This recipe is fantastic. The bread had a wonderful crust and great flavor. The instructions were super thorough at explaining everything for a novice bread maker. ★★★★★”
Why You’ll Love This Cranberry Nut No-Knead Bread:
- Just 7 simple ingredients
- Hardly any hands-on time
- Variety of textures: crispy crusty exterior, soft and chewy interior, and plenty of dried cranberries and nuts in every slice
- An egg-free baking recipe and dairy-free recipe
- Tastes incredible warm with a swipe of honey butter.
This bread, like my homemade artisan bread, seeded oat bread, pizza bread, asiago-crusted skillet bread, and olive bread, has all the bells and whistles of a fresh-from-the-bakery cranberry nut bread, and takes very little effort. If you are new to working with yeast, or simply feeling a little lazy, this recipe is for you.
Making this loaf will leave you plenty of time to loaf around. 😉
Just 7 Ingredients for This Cranberry Nut Bread
You don’t need a lot of ingredients to make homemade bread, and you might already know that if you’ve tried this sandwich bread recipe. You only need 7 ingredients to make this bread:
- Flour: Flour gives the bread its structure. You can use all-purpose or bread flour. I typically reach for bread flour because it yields a slightly chewier bread.
- Salt: Pick up some coarse sea salt; I find the flavor is lacking with regular table salt.
- Yeast: You can use instant or active dry yeast, but I highly recommend an instant (aka “rapid rise” or “quick rise” yeast). I always use Platinum Yeast by Red Star, which is an instant yeast with dough improvers. You don’t need much here—only 1/2 teaspoon—because of the long rise time.
- Nuts: Walnuts or pecans—baker’s choice!
- Dried Cranberries: I love the chewy texture of dried cranberries here. Don’t use fresh or frozen cranberries, because this dough is too wet. Raisins would work too, or try chopping up dried apricots or dates.
- Water: I normally encourage you to use warm liquid with yeast because it helps the yeast work faster. For this recipe, you want the water to be about 95ºF (35ºC), because we’re encouraging a nice slow rise to build flavor. An instant-read thermometer takes the guesswork out of this.
- Honey: Honey adds flavor and helps give the bread its springy, sponge-like texture.
By the way, if you enjoy honey in your homemade bread, you’ll love this no-knead honey oat bread because the flavor really stands out. The process is also very similar to today’s easy bread recipe. And both breads are delicious warm or toasted and topped with this easy homemade honey butter.
Overview: 5 Steps to Make No-Knead Bread
This no-work, no-knead, professional-bread-at-home concept originated with Jim Lahey of Sullivan Street Bakery in NYC. It’s all very basic ingredients, but his method is unique, which includes an 18-hour rise time. 18 hours?! Yes! Don’t be nervous, this 18 hours gives the dough a chance to ferment. And the fermentation time requires absolutely nothing from you. Just set it on your counter and forget about it until the next day. We use this same method for homemade English muffins. In both recipes, the magic happens when you’re not looking!
Step 1: Stir ingredients together. Don’t even break out your mixer.
This will be a super sticky dough. Remember, do NOT be tempted to add more flour. It will stick to your hands. That’s nothing a quick wash can’t fix!
Step 2: Cover the dough and ignore it.
Let the dough rise at room temperature for 12–18 hours. This recipe is very forgiving. Any normal-ish room temperature is fine. You’ll know that the dough is finished rising when it has about doubled in size and air bubbles have formed on top. Like this:
Step 3: The dough will still be super sticky after rising. That’s ok! Using lightly floured hands, form the sticky dough into a ball and place on a large piece of parchment paper. Score the top with a sharp knife, kitchen shears, or bread lame, then allow to rest for 30 minutes.
Step 4: Preheat a 5- to 6-quart Dutch oven. You’ll bake the bread in a pre-heated (super-hot!) Dutch oven, which helps form a crusty exterior. If you don’t have a Dutch oven, you can use any oven-safe heavy-duty pot with a lid.
Step 5: Bake for about 35 minutes. For an accurate doneness test, the bread is done when an instant-read thermometer reads the center of the loaf as 195°F (90°C).
FAQ: Why Bake No-Knead Bread in a Dutch Oven?
Baking the bread with the lid on traps steam inside the pot, creating that perfectly crisp crust. A lid is the secret to this bread recipe’s success! You won’t regret picking up a Dutch oven.
No Dutch oven? No problem.
While baking the bread in a Dutch oven is key to this bread’s texture, you can get around it. Instead, place the rounded dough on a parchment paper-lined or generously floured nonstick baking pan. No need to pre-heat the pan like you do the Dutch oven. While the oven preheats and the scored loaf is resting, boil a kettle of water. After the oven is preheated, place scored dough/baking pan on the center rack. Then place a shallow metal baking/roasting pan or cast-iron skillet (I usually use a metal 9×13-inch baking pan; do not use glass) on the bottom oven rack. Carefully and quickly pour 3–4 cups of boiling water into it, and then quickly shut the oven door to trap the steam inside. The steam helps create a crispier crust. This is exactly how I bake 4-ingredient artisan bread.
Step 6: Enjoy a slice of warm, fresh bread you won’t believe you made from scratch.
This lightly honey-sweetened cranberry nut bread is fabulous for breakfast, toasted with butter or honey butter. Or serve it alongside a charcuterie board with a soft cheese like brie or goat cheese, or this white cheddar cranberry pecan cheese ball (yum!).
This recipe is brought to you in partnership with Red Star Yeast.
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Crusty Cranberry Nut No Knead Bread
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 20 hours
- Yield: 1 loaf; 10-12 servings
- Category: Bread
- Method: Baking
- Cuisine: American
Description
Yeasted bread has never been easier. This simple mixing method produces the most beautiful and crusty cranberry nut no-knead bread with very little hands-on work! If you’re new to working with yeast, reference my Baking with Yeast Guide for answers to common yeast FAQs.
Ingredients
- 3 cups + 2 Tablespoons (390g) bread flour or all-purpose flour (spooned & leveled), plus more as needed
- 2 teaspoons coarse sea salt (I find the flavor lacking with regular table salt)
- 1/2 teaspoon Platinum Yeast from Red Star instant yeast
- 3/4 cup (95g) chopped walnuts or pecans
- 3/4 cup (105g) dried cranberries*
- 1 Tablespoon (21g) honey
- 1 and 1/2 cups (360ml) warm water (about 95°F (35°C))
Instructions
- *No need to grease the bowl, and do not use a mixer in this step because the dough is too sticky for a mixer.* In a large bowl using a silicone spatula, stir the first 5 ingredients together. Mix the honey and water together, then pour on top. Mix to combine. (Note that in the video below, I add the honey to the dry ingredients instead of mixing first with water, but you can do it either way.) The dough will be very sticky; don’t be tempted to add more flour, you want a sticky dough. Gently shape into a ball as best you can.
- Cover tightly. Set on the counter at room temperature (honestly any normal room temperature is fine) and allow to rise for 12–18 hours. The dough will double in size, stick to the sides of the bowl, and may have air bubbles on the surface.
- Turn the dough out onto a lightly floured work surface and, using lightly floured hands, shape into a ball as best you can. It doesn’t have to be perfect. Transfer the dough to a large piece of parchment paper. (Large enough to fit inside your pot and one that is safe for high heat. I use this parchment and it’s never been an issue.) Using a very sharp knife, kitchen shears, or a bread lame, gently score an X into the top. Place the ball of dough + parchment inside a bowl so the dough doesn’t spread out as it rests. Cover dough lightly with plastic wrap or a clean kitchen towel and let it rest for 30 minutes.
- During this rest, preheat the oven to 475°F (246°C). (Yes, very hot!) Place your Dutch oven (with the lid) or heavy-duty pot in the oven for 30 minutes so that it’s extremely hot before the dough is placed inside. After 30 minutes, remove the Dutch oven and carefully place the dough inside by lifting it up with the parchment paper and placing it all—the parchment paper included—inside the pot. Cover with the lid.
- Bake for 25 minutes with the lid on. Carefully remove the lid and continue baking for 8–10 more minutes until the bread is golden brown. How to test for doneness: Give the warm bread a light tap. If it sounds hollow, it’s done. For a more accurate test, the bread is done when an instant-read thermometer reads the center of the loaf as 195°F (90°C).
- Remove pot from the oven, carefully remove the bread from the pot, and allow to cool on a wire rack for at least 20 minutes before slicing.
- Cover and store leftover bread at room temperature for up to 1 week.
Notes
- Make Ahead & Freezing Instructions: The dough takes up to 18 hours to rise, so this is a wonderful recipe to begin 1 day ahead of time. To freeze, bake and cool the bread, wrap in a layer of plastic wrap, then a layer of aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator, and then allow to come to room temperature before serving. You can also freeze the dough. Mix the dough together as instructed in step 1. Wrap the sticky dough in lightly oiled plastic wrap and place in a freezer-friendly container. Thaw at room temperature, then let it rest/rise as instructed in step 2. Proceed with step 3 and the rest of the recipe.
- Special Tools (affiliate links): Glass Mixing Bowl | Lodge Cast Iron Dutch Oven or Le Creuset Dutch Oven | Parchment Paper | Bread Lame | Instant-Read Thermometer | Cooling Rack
- Dutch Oven: Use a 5- to 6-quart (or larger) Dutch oven or any large oven-safe pot with an oven-safe lid. If your Dutch oven is smaller than 5 quarts, you can halve the recipe (instructions remain the same, just halve each ingredient) or make the dough as instructed in step 1, shape the dough into 2 balls instead of 1 ball, and bake them one at a time in your smaller Dutch oven. While the 2nd dough waits, lightly cover and keep at room temperature. The bake times in the recipe above (25 mins and then 8–10 mins) will both be a little shorter for the smaller loaves.
- No Dutch oven? See post above for alternative.
- Flour: You can use either bread flour or all-purpose flour here. Bread flour will produce a slightly chewier bread. Feel free to substitute up to 1 cup (around 130g) of the flour for whole-wheat flour. Do not use all whole-wheat flour, as the bread will taste quite dense and heavy.
- Yeast: If you don’t have instant yeast, you can use active dry. I’ve never had a problem using active dry yeast in this recipe, and with no other changes needed. Works wonderfully!
- Cranberries: Dried cranberries (or raisins) are best for this wet dough. I do not recommend frozen or fresh cranberries.
- Parchment Paper: If your parchment paper has a maximum temperature that’s lower than the temperature called for in the recipe, bake the bread at that temperature. Bake the bread a little longer to compensate for the lower temperature.
- Reference my Baking with Yeast Guide for answers to common yeast FAQs.
- Recipe adapted from Red Star Yeast, method originally from Jim Lahey.
Reader Comments and Reviews
A local bakery makes a similar bread that has sugar in the raw (course granulated sugar) on top of the loaf. Do you think I would be able to do it during the final 30 minute rest?
Thank you!
Hi Katie! We fear the sugar may burn in the oven at such a high heat, but let us know if you give it a try.
I tried sugar in the raw. I sprayed the loaf, topped with sugar and then lightly sprayed again. I baked 450 in a cold oven covered for 50 minutes, removed lid for 10 minutes. I put the lid back on to continue the bake for about 5 minutes to bring the bread to 202 degrees. It looks like it worked without burning the top!
Great recipe! I love cranberry walnut bread. Do you think I could use 70-80 g of sourdough starter instead of instant yeast? Thank you for sharing your recipe with us 🙂
We haven’t tried but let us know if you do!
Great recipe ….. can I follow the method like olive bread and leave In the refrigerator overnight ? (After the 3 hour rise)
Hi Hannah, yes, you definitely can!
I appreciate ALL your recipes! I’m wanting to make Cranberry Brie Bread. Do you have suggestions for me for this? Thank you
Hi Carolyn! We haven’t tested this recipe with brie, and it would take some experimenting to properly incorporate since brie is such a soft, high-moisture cheese. The bread as-is would be delicious with spreadable brie on the finished slices. If you decide to do any experimenting, please do let us know how it goes!
Would almonds be a good substitute? Have a walnut, pecan and hazelnut allergy but want to make this bread!
Almonds could be lovely, Sara! Or you could just skip the nuts all together.
How do you feel about mixing half whole wheat flour and half all purpose flour? Would it work?
Thanks!
Hi Cristina, we don’t recommend using all whole wheat flour, but you can try substituting some of the all-purpose with whole wheat. The bread will be denser. Enjoy!
Hello
I am a little bit confused about the recipe, do you have to bake at 475f after resting for 30 mins?
Doesn’t specify the bake temperature
Hi Ruvini, yes, bake at 475F in the preheated Dutch oven. Enjoy!
Thank you very much. This is like the fifth recipe I’m going to try from your blog.
Do you think this loaf would be dense enough for turkey stuffing? There is a baker here in Vancouver that makes a cranberry pistachio sourdough loaf that we always include in our stuffing but its very expensive – so if this would be the same I’d be all over it at Christmas!
Yes, absolutely! This would make a fabulous stuffing.
Fabulous. I’ll post the results of the stuffing when I try it!
Hey sorry one more question – do you think I should oven dry it before I use it to stuff the bird or do you think it will stand up on its own?
I recently made your artisan 4 ingredient loaf and it was fantastic but also very soft so Im concerned it might be too soft without drying out first.
Hi . I am from Singapore .
Humid and warmer . Currently temperature is around 26- 30c
What do you suggest for the proofing time frame and temperatures??
Thanks
Hi Huey, proofing times should be about the same, maybe a bit quicker in the warmer, more humid climate. Hope you enjoy the bread!
I used dried cherries, roasted pecans and 1/2 cup dark chocolate chips. Absolutely delicious!
Can this recipe be cut in half and baked in a 3 qt Dutch oven rather than making the full recipe and using a 6 qt Dutch oven?
Hi Regina, that should work well!
I hate to rate your bread a 2 because it’s probably my fault. I added orange peel from 1 orange because it sounded so good to me. The bread did not rise at all after being in the covered bowl for 20 hours. I double checked your recommended ingredients and added those as you directed. I also noted you mentioned the dough being gooey and the temptation to add flour. I did not have that result after mixing. I thought it seemed to be awfully dry. I baked it this morning and found it to not only be very heavy but I feel it needed a bit more in the line of sweetening. I guess my question is this: did the orange peel cause my bread not to rise at all?
Hi Mary, I don’t think the orange zest would have been the issue, especially since you mentioned the dough was dry. Did you accidentally mis-measure an ingredient?
One more question, what would happen to the dough if left rising more than 18 hours (20-21 hours) ?
Hi Tanya, We don’t suggest letting the dough sit for longer. If 18 hours is difficult for your schedule, you can make the bread dough when it’s convenient for you and freeze it! See recipe notes for details.
Thank you very much! I really enjoy making this bread.
I would love to see how you would make this with gluten free flour.
Re the cranberry nut bread, can i simply omit the honey, to make it vegan? Thank you.
Hi Kathy, you can substitute maple syrup for the honey. Enjoy!
Can’t wait to try this recipe. I LOVE cranberries in anything.
My question, I received a Williams-Sonoma baking couche for my birthday.
Do you think I could use this instead the pot suggested in the recipe?
Thanks for this yummy recipe. (Now that cooler weather has arrived)!
Hi Peggy, you *could* use it during the final rest (step 3), but since the bread is best baked on a piece of parchment paper (whether using the Dutch oven or baking sheet method) or a well-floured pan, you may find it easiest to use use parchment paper instead. Let us know what you try!
Could you add cinnamon. To this loaf and substitute raisins for cranberries?
Hi Carol, absolutely! You can use raisins instead and add 1-2 teaspoons of cinnamon.
Absolute love this recipe. It’s easy to make and turns out great. Thank you so very much! I have a question, if the bread dough rises quite well overnight (9-10 hours) , can I start baking it before 12 hour rise ?
Hi Tanya, if the dough has doubled in size, you can start baking it a bit earlier, although it won’t hurt to wait until the 12 hours mark. Enjoy!
Sally
I have been making your recipes for years and recommend you often.
My sister, 87, is a recent diabetic and it’s an educational process!
A suggestion that could help is the nutritional information.
Hi Marjorie, we’re so glad you enjoy our recipes! We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
I added dry blueberries to it also and it was so good!
What an incredible loaf! So easy to make and so delicious. I was searching for a cranberry walnut loaf as good as a local bakery but this one surpasses it! Will make again and again.❤️
I’ve made this before and loved it. Now I want to divide it in to two smaller rectangular pans and put both in my large turkey roaster with roaster lid in the oven. Question – can I just grease the pans and not use the parchment paper and how long to bake in the oven. Thank you.
Hi Mary, we’re unsure of the best bake time using that method. Greasing the pans should work.
I just bakes this bread again….3rd one. It is excellent! I used a cast iron skillet inside a large turkey roaster. Perfect. Kendra
This came out perfect. I took it to Friend’s and they didn’t believe that I made it because it was so good.
Love this easy recipe. I live in a small town and walnut cranberry bread is not available here. So when I go to the city shopping I look for this bread but unfortunately it is always out of stock. Now I can have this anytime without going to the city. Thank you for this recipe!!
Baked a little longer, tested with thermometer and the crumb is a bit moister than I would like. Taste was very good though. Will try again
Can I increase the amount of honey? If so , how much?
Hi Anna, you could try adding another tablespoon of honey.
Planning on making this tomorrow. Have kept the dough for rising. Fingers crossed , first time making bread. I don’t have a Dutch oven and I read your instructions in such cases. I will be using a regular non stick springform pan. Do I need to cover this somehow ? If yes, can I just use a foil ? Thanks.
Hi Rachna, do you have a baking sheet instead? That’s our recommended method if not using a Dutch oven. Otherwise, no need to cover the springform pan. Hope you enjoy the bread!
So I cover with the baking sheet or just bake it on the baking sheet without any cover ? Sorry if I sound silly
No worries! Just bake it on the sheet without any cover, you’ll want to add steam to the oven for the bread to get crisp without the dutch oven. See the section of the post above titled “No Dutch oven? No problem” for details!
My bread did not rise. I left it for 16 hours but very little change in the density Altho it did double in size. Final product very dense and chewy.
Disappointed.
Thank you for any suggestions!
My location the daytime temp is around 18 Cor 65F. Is that ok for the dough fermentation or do I need a higher temp ? Oh ! And first time baking bread.
Hi Rachna, that should work just fine! Let us know how the bread turns out for you.
So excited to try this! I also want to make one with spinach and feta too… any tips for this? Or is it a simple trade of ingredients?
Hi Abigail, we haven’t tried is, but can’t see why you couldn’t swap the ingredients here or from our No Knead Jalapeno Cheddar Bread.
I made this many times. Is there a way to slowly rise in the fridge? Rita
Hi Rita, You can let the dough rest in the refrigerator overnight, but the cold air slows the fermentation. It will need to sit in the cold air for longer than 18 hours. We recommend letting it sit at room temperature.
Is it possible to make a whole wheat version of this? Similar to the Costco loaves!
Hi Jasmin, We don’t recommend using all whole wheat flour, but you can try substituting some of the all-purpose with whole wheat. The bread will be denser. So glad you enjoy this recipe!