This no-knead Cranberry Walnut Bread is studded with dried cranberries and walnuts and laced with cinnamon and honey. It’s chewy, crunchy, and the perfect bread for making leftover turkey sandwiches, apple brie grilled cheese, or simply slathering with cinnamon honey butter.

Only 8 Ingredients

This bread is based on my No-Knead Artisan Bread and uses the same ingredient base – bread flour, active dry yeast, salt, and water – with a few key additions:

• Dried Cranberries: Stud this bread with chewy, sweet craisin morsels.
• Walnuts: Give this bread a lovely nutty crunch. You could also use chopped pecans.
• Honey: Adds a little sweetness and helps with the rise and softness.
• Cinnamon: Adds a hint of warmth and spice. But, cinnamon can inhibit yeast, so we’re just using ½ teaspoon to add flavour without affecting the fermentation and rise.

How to make cranberry walnut bread

Step 1: In a large bowl, add the water, honey, and yeast. Cover and let sit for 10 minutes to activate the yeast. Once the yeast is bubbly and foamy, add the flour, salt, and cinnamon.

Step 2: Stir together until mostly combined. The dough will be shaggy and very sticky.

Step 3: Add the dried cranberries and chopped walnuts.

Step 4: Stir until the flour is well incorporated and the cranberries and nuts are evenly distributed.

Step 5: Cover and let rise for 1.5-2 hours, until doubled in size.

Step 6: Transfer the dough to a well floured surface and sprinkle the dough with flour. Shape the dough into a rough ball, folding in the sides towards the center. On a clean surface, turn the dough over (seam-side down). Using your hands, drag the dough across the countertop towards you or move the dough in a circle to build tension and create a smooth ball. Transfer the dough to a piece of parchment. Let rise for 45-60 minutes, until doubled in size. About 30 minutes before baking, place a Dutch oven in the oven and preheat to 450°F.

Step 7: Just before baking, score the dough. Lift the dough and the parchment into the Dutch oven. Cover and bake for 20 minutes. Remove the lid and bake for 10 minutes uncovered. The bread should be a lovely golden-brown and sound hollow when tapped on the bottom. Remove the bread from the oven and set it on a wire rack to cool for an hour before slicing.

Looking for more no-knead bread recipes? Try my No-Knead Artisan Bread. It’s so easy and can be left to rest in the fridge overnight for you to bake fresh in the morning; I make this bread at least once a week.

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Cranberry Walnut Bread (No-Knead)

This no-knead Cranberry Walnut Bread is studded with dried cranberries and walnuts and laced with cinnamon and honey.

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 3 hours hrs 45 minutes mins

Servings 1 loaf

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Ingredients

  

• 1 cup water, 110-115°F
• 1 tablespoon honey
• 1 teaspoon active dry yeast
• 2 cups bread flour
• 1 teaspoon salt
• ½ teaspoon ground cinnamon
• ½ cup dried cranberries
• ½ cup chopped walnuts

Instructions

• In a large bowl, add the water, honey, and yeast. Cover and let sit for 10 minutes to activate the yeast.
• Once the yeast is bubbly and foamy, add the flour, salt, and cinnamon. Stir together until mostly combined. The dough will be shaggy and very sticky.
• Add the dried cranberries and chopped nuts. Stir until the flour is well incorporated and the cranberries and nuts are evenly distributed.
• Cover and let rise for 1.5-2 hours, until doubled in size.
• Transfer the dough to a well floured surface and sprinkle the dough with flour. Shape the dough into a rough ball, folding in the sides towards the center.
• On a clean surface, turn the dough over (seam-side down). Using your hands, drag the dough across the countertop towards you or move the dough in a circle to build tension and create a smooth ball.
• Transfer the dough to a piece of parchment. Let rise for 45-60 minutes, until doubled in size.
• About 30 minutes before baking, place a Dutch oven in the oven and preheat to 450°F.
• Just before baking, score the dough. Lift the dough and the parchment into the Dutch oven.
• Cover and bake for 20 minutes.
• Remove the lid and bake for 10 minutes uncovered. The bread should be a lovely golden-brown and sound hollow when tapped on the bottom.
• Remove the bread from the oven and set it on a wire rack to cool for an hour before slicing.

Notes

Store covered at room temperature for up to 5 days, or in the freezer for up to 3 months. For best results, wrap the bread tightly in plastic wrap then place it in a zip-top bag and squeeze out all the air before placing it in the freezer. Defrost at room temperature.