If you’re looking for a delightful homemade bread that’s both simple to make and packed with cozy, festive flavors, you’re in for a treat! This No-Knead Cranberry Walnut Bread Recipe is hands-down one of my favorites, especially as the holidays roll around. The combination of tart cranberries, crunchy walnuts, and a hint of orange zest makes each slice feel like a little celebration. Plus, you don’t have to be a bread-baking pro because it requires absolutely no kneading — just a bit of patience, and you’ll be rewarded with a crusty, tender loaf that smells heavenly and tastes even better.

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Why You’ll Love This Recipe

Hands-off process: You let time do all the work — no kneading required, so it’s perfect even if you’ve never baked bread before.
Perfect holiday flavors: Tart dried cranberries and crunchy walnuts bring a festive twist that’s not overly sweet.
Crunchy crust and soft crumb: Baking it in a Dutch oven traps steam to create that perfect crust every single time.
Make-ahead magic: The dough rises overnight, so you can prep it the day before a big meal or gathering, making your life easier.

A close-up image shows two thick slices of bread placed on a wooden board against a white marbled texture background. The bread has a golden-brown crust and a light beige inside filled with visible pieces of red cranberries and light brown walnuts spread evenly throughout. The texture looks soft with small holes in the crumb. In the top left corner of the image, there are some walnut pieces and dried cranberries scattered on the wooden board. A dark gray cloth is also partly visible in the upper right area. photo taken with an iphone --ar 2:3 --v 7 - No-Knead Cranberry Walnut Bread, cranberry walnut bread, holiday bread recipes, easy homemade bread, festive bread with cranberries and walnuts

Ingredients You’ll Need

Each ingredient in this No-Knead Cranberry Walnut Bread Recipe has a role in creating a loaf that’s both flavorful and texturally delightful. I love that the dried cranberries add a pop of tang without overpowering the nutty richness from the walnuts and subtle citrus notes from the orange zest.

Flat lay of a small mound of fine white bread flour, a small white ceramic bowl of warm water shimmering gently, a small white ceramic bowl with golden honey, a few rough chunks of dried cranberries, roughly chopped pieces of fresh walnuts, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of coarse kosher salt, bright fresh orange zest curls, a small mound of active dry yeast granules, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - No-Knead Cranberry Walnut Bread, cranberry walnut bread, holiday bread recipes, easy homemade bread, festive bread with cranberries and walnuts

Active dry yeast: Make sure it’s fresh to get a nice rise; I usually test it with a little warm water and sugar first to see if it foams up.
Warm water: About 110 to 115°F is perfect—too hot and you risk killing the yeast; too cold and it won’t activate well.
Granulated sugar: Just a touch helps feed the yeast and kick starts fermentation.
Kosher salt: This adds flavor and controls yeast activity; I always weigh mine for accuracy, but kosher salt’s coarse texture also works well here.
Bread flour: Its higher protein content lends that chewy, airy texture you want in artisan bread.
Dried cranberries: Unsweetened or lightly sweetened work best—avoid overly sugary ones to keep the balance perfect.
Dried walnuts: Roughly chopped to give little crunch bursts without overwhelming the dough.
Honey: Adds a touch of natural sweetness and helps with browning the crust.
Orange zest: This brightens the loaf and pairs so well with the cranberries — fresh zest is best here.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to play around with this No-Knead Cranberry Walnut Bread Recipe depending on the season and what I have on hand. It’s so forgiving that you can easily swap or add ingredients to suit your taste.

Swap nuts: I’ve switched walnuts for pecans or toasted almonds, which give a different kind of crunch and flavor that’s equally lovely.
Add seeds: For a bit of extra texture and nutrition, sprinkling in pumpkin or sunflower seeds works wonderfully.
Use fresh fruit: Tried adding small chunks of fresh apple with a little cinnamon once — it was like autumn in a loaf!
Make it gluten-free: I haven’t perfected a version yet, but swapping bread flour for a gluten-free blend might work with extra hydration.

How to Make No-Knead Cranberry Walnut Bread Recipe

Step 1: Activate Your Yeast

Start by dissolving the active dry yeast and sugar into your warm water — about 110 to 115 degrees Fahrenheit is just right. You’ll want to let this sit for about 10 minutes until it forms a foamy cap on top. This little bubble party means your yeast is alive and kicking! If you don’t see foam, don’t hesitate to toss it and start fresh; it’s always worth getting this step right.

Step 2: Mix the Dough – No Kneading Needed

In a large bowl, whisk together your bread flour and salt thoroughly. Pour in the yeast mixture along with the honey, and stir until you don’t see any dry flour pockets left. It’s tempting to over-mix, but resist that urge — a wet, sticky dough is exactly what you want for this recipe. Then fold in the dried cranberries, chopped walnuts, and fresh orange zest. Cover the bowl tightly with plastic wrap, but be careful not to press it directly onto the dough. Let it rest on your countertop for about 18 hours. Yes, it feels like forever, but the patience pays off in flavor and texture.

Step 3: Shape the Dough Gently

After the long rise, your dough will look wet and bubbly. Don’t punch it down! Instead, carefully transfer it onto a generously floured surface (you’ll want to flour your hands too). Gently fold the edges into the center to shape a round loaf without deflating those precious air bubbles. If the dough sticks, sprinkle more flour here and there, but don’t overdo it because you want to keep it light. Then place the dough seam-side down on a piece of floured parchment paper, smooth the top, cover with plastic wrap, and let it rest for 30 minutes.

Step 4: Preheat Your Dutch Oven and Bake

While the dough is resting, pop your Dutch oven with its lid into the oven and preheat to 450 degrees Fahrenheit. After 30 minutes, take care when removing the scorching hot Dutch oven from the oven. Score an “X” on top of your dough with a sharp knife — this lets it expand beautifully in the oven. Then, carefully lift the parchment paper with your dough and set it right into the hot Dutch oven. Cover with the lid and bake for 30 minutes without lifting the lid. The trapped steam is what creates that jaw-dropping crust! After 30 minutes, remove the lid and bake for another 8 to 10 minutes until golden brown.

Step 5: Cool Completely Before Slicing

Use the parchment paper to lift the bread from the Dutch oven and onto a cooling rack. This step is crucial—if you slice it too soon, the crumb might be gummy. Patience again, friend! Once cooled, your loaf is ready to slice and enjoy.

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Pro Tips for Making No-Knead Cranberry Walnut Bread Recipe

Don’t rush the rise: The 18-hour fermentation is where the flavor magic happens—I learned the hard way that cutting it short results in dense bread.
Flour your hands and surface well: The dough is sticky, so generous flouring will make shaping much easier without deflating your dough.
Use a sharp blade for scoring: A clean cut helps the dough expand nicely and creates an attractive loaf.
Resist opening the lid early: Keeping steam inside during the initial bake is key for that crisp crust—opening it too soon can lead to a pale, chewy crust.

How to Serve No-Knead Cranberry Walnut Bread Recipe

A round loaf of bread with a golden brown crust dusted with white flour is placed in a white pot lined with parchment paper. Visible inside the crust are pieces of red cranberries and light brown walnuts, adding texture and color contrast. Around the pot on the white marbled surface, whole walnuts and scattered dried cranberries create a natural decoration. A dark blue cloth rests partially under the pot’s handle, adding a soft touch to the scene. The overall look shows a rustic, fresh bread with a mix of crunchy and chewy textures photo taken with an iphone --ar 2:3 --v 7 - No-Knead Cranberry Walnut Bread, cranberry walnut bread, holiday bread recipes, easy homemade bread, festive bread with cranberries and walnuts

Garnishes

I love serving this bread simply with a spread of creamy butter—it melts perfectly into the warm crumb. For a little extra flair, a smear of cream cheese mixed with a touch of honey and orange zest makes an indulgent topping. Sometimes, I sprinkle a few extra walnuts or fresh cranberry halves on top for a pretty presentation when guests are around.

Side Dishes

This bread pairs beautifully with savory dishes like roasted turkey or baked brie—perfect for Thanksgiving or a cozy weekend meal. I also enjoy it alongside soups, especially pumpkin or butternut squash soup, where the bread’s subtle sweetness complements the earthy flavors nicely.

Creative Ways to Present

For holiday gatherings, I’ve arranged slices in a basket lined with a festive napkin and tucked in sprigs of fresh rosemary and cranberries for a rustic, inviting look. You can even make mini loaves in small Dutch ovens for individual servings, which always impresses guests!

Make Ahead and Storage

Storing Leftovers

I usually store leftover bread in a paper bag with a loose fold on top to keep some air circulation—this helps the crust stay crisp instead of turning chewy or soggy. If you don’t have a paper bag, a bread box or loosely wrapped cloth also works well.

Freezing

This bread freezes beautifully! I wrap it tightly in aluminum foil and then place it in a resealable freezer bag for up to three months. When ready to eat, I let it thaw at room temperature—sometimes overnight if I remember, and sometimes just a few hours works fine too.

Reheating

To refresh the crust after freezing or a few days in the fridge, I pop slices into a toaster oven or regular oven at 350°F for about 7-10 minutes. It crisps the outside while warming the inside without drying it out. Microwave works in a pinch but tends to soften the crust too much.

FAQs

Can I make the No-Knead Cranberry Walnut Bread Recipe faster?

While you could shorten the rising time, I don’t recommend it because the long fermentation is what develops the bread’s flavor and airy texture. If you’re in a hurry, try keeping the dough in a warm spot, but ideally, 16-18 hours gives the best results.
Do I have to use a Dutch oven?

Using a Dutch oven is highly recommended because it traps steam which helps form that coveted crispy crust and tender crumb. If you don’t have one, try baking the bread on a baking stone with a pan of water in the oven to create steam, but results may vary.
Can I substitute fresh cranberries for dried?

Dried cranberries are best here because fresh ones have more moisture that will affect the dough consistency. If you want to use fresh, chop them finely and reduce other liquids slightly, but expect a different texture.
Why is my dough so sticky?

This is exactly what you want! The high hydration level in this no-knead recipe keeps the bread moist and helps create steam for a beautiful crust. Don’t be tempted to add too much extra flour during mixing.
How do I know when the bread is done?

After baking, the crust should be a deep golden brown, and the loaf will sound hollow when tapped on the bottom. If you want to be sure, use an instant-read thermometer—internal temperature should reach about 200°F.

Final Thoughts

I absolutely love how this No-Knead Cranberry Walnut Bread Recipe turns out every time. It’s that perfect combination of being both effortless and impressive — and, trust me, your family and friends will go crazy for those tart cranberries and nutty walnuts knitted into a loaf that feels oh-so-special. Whenever I bring it to a holiday table, I feel like I’ve nailed something truly comforting and memorable. I hope you enjoy making it as much as I do and that it becomes a staple in your kitchen too!