Name: Crusty Cranberry Nut No-Knead Bread
Prep time: 15 min
Cook time: 45 min
Total time: 13 h
Yield: 8 servings
Cuisine: American
Ingredients: 3 cups (390g) bread flour; 1 ½ teaspoons salt; ½ teaspoon instant yeast; 1 ¼ cups (300ml) warm water; ¾ cup dried cranberries; ¾ cup chopped walnuts or pecans (toasted if desired); Cornmeal or flour, for dusting

If you've ever dreamed of pulling a crackly, golden loaf straight from your oven with almost no effort, this Crusty Cranberry Nut No-Knead Bread is your dream come true! Each bite bursts with juicy, tart cranberries and toasty, buttery nuts, all wrapped in a chewy, airy crumb and shatteringly crisp crust.

What really sets this recipe apart is just how EASY it is-no kneading or special equipment needed. All you need is a bowl, a spoon, and a bit of patience for the dough to work its overnight magic. The result looks and tastes like it came from an artisan bakery, but anyone can master it.

This showstopping bread is perfect for holiday brunches, cheese boards, or turning the simplest breakfast into something memorable. Inspired by my love for rustic, fruit-and-nut studded loaves, this is a recipe I come back to again and again.

Crusty golden cranberry nut bread resting on a wooden board

Why You'll Love This Recipe

Effortlessly impressive - Gorgeous, bakery-style bread with almost zero hands-on work.
Bursts with flavor and texture - Tart cranberries and crunchy nuts in every slice.
No special tools needed - Just a bowl, spoon, and Dutch oven or covered pot.
Make-ahead convenience - Dough rises overnight, so fresh bread is ready when you are.

Key Ingredients for Crusty Cranberry Nut No-Knead Bread

See recipe card below for full list of measurements, ingredients, and instructions.

Bread Flour

Bread flour is the backbone of this loaf, providing the right amount of protein for structure and that classic chewy texture. If you don't have bread flour, you can swap in all-purpose, though your bread may turn out a little less chewy and tall.

Dried Cranberries

These chewy, jewel-like berries lend a sweet-tart zing to every bite, perfectly balancing the hearty dough and savory nuts. Look for unsweetened or lightly sweetened cranberries for best results, and feel free to swap in dried cherries or chopped dried apricots if desired.

Chopped Nuts

Nuts bring a wonderful crunch and rich flavor-walnuts and pecans are top choices here, but hazelnuts or almonds work beautifully too. Toast the nuts lightly before adding for extra depth, or skip them for a nut-free loaf.

Instant Yeast

This type of yeast is super reliable and fast-acting, allowing a long, slow rise with great flavor and open crumb. If you only have active dry yeast, use the same amount, but dissolve it in the water before mixing with the flour.

Warm Water

Water hydrates the dough and activates the yeast. Make sure it's comfortably warm (around 100-110°F), but not hot, so you don't accidentally kill the yeast.

Crusty Cranberry Nut No-Knead Bread cooking process

Instructions for Crusty Cranberry Nut No-Knead Bread

See recipe card below for full list of measurements, ingredients, and instructions.

Mix the Dough

In a large bowl, stir together the bread flour, salt, and instant yeast. Add the warm water and mix with a wooden spoon just until a shaggy, sticky dough forms. Fold in the dried cranberries and chopped nuts until evenly distributed-don't worry about overmixing!

Let the Dough Rise Overnight

Cover the bowl with plastic wrap or a clean towel. Leave it to rise at room temperature for 12 to 18 hours. When ready, the dough will be bubbly and more than doubled in size.

Shape the Dough

Lightly flour a piece of parchment paper or a clean surface and scrape the sticky dough out of the bowl. With floured hands, quickly shape it into a loose ball-don't knead. Dust the top with a little flour and cover with a towel. Let rest for 30 to 45 minutes while your oven heats up.

Preheat the Oven and Dutch Oven

About 30 minutes before baking, place your Dutch oven (or any heavy lidded pot, at least 4 quarts) in the oven and heat to 450°F (232°C). This gives your bread extra oven spring and a golden crust.

Bake the Bread

Using oven mitts, carefully remove the hot Dutch oven. Lift the risen dough-using the parchment, if you like-and drop it gently into the pot. Cover with the lid and bake for 30 minutes. Remove the lid and bake another 12-15 minutes, until the loaf is deeply golden and crusty.

Cool and Enjoy

Transfer the bread to a wire rack. Let it cool for at least 1 hour before slicing (this helps finish the crumb and locks in flavor). Enjoy warm or at room temperature!

Recipe Variations

Try Different Fruit and Nut Combos

Swap in dried cherries, golden raisins, chopped dates, or figs for a delightful twist. Hazelnuts, pistachios, or sliced almonds all add their own scrumptious character, so mix up your loaf to match your taste (or pantry staples).

Make It Gluten-Free

Use a quality 1:1 gluten-free flour blend designed for yeast baking. You may need to adjust the water slightly to reach the same sticky dough texture, but you'll still get a hearty, delicious loaf.

Add a Citrus Zest Boost

For a subtle, aromatic lift, add a tablespoon of finely grated orange or lemon zest with the cranberries and nuts. This is especially divine for holiday brunches or teatime treats.

Go Savory with Seeds

Substitute half the dried fruit and nuts with a blend of sunflower, pumpkin, or sesame seeds for a more savory, earthy bread that pairs beautifully with cheese and soups.

Serving Suggestions

This rustic loaf shines served simply with salted butter, whipped honey, or fruity preserves. For a complete meal, pair slices with a creamy brie or goat cheese, a crisp green salad, and hot soup. It also makes fantastic toast or French toast the next day-don't forget a sprinkle of cinnamon sugar or a drizzle of maple syrup!

Storage and Reheating

To keep your bread fresh, wrap it tightly in foil or a cloth and store at room temperature for up to 2 days. For longer storage, slice and freeze portions in an airtight bag for up to 2 months. To reheat, pop slices in the toaster or warm the whole loaf in a 350°F (175°C) oven for 8-10 minutes. Avoid refrigerating, as it can dry the bread out.

Frequently Asked Questions About Crusty Cranberry Nut No-Knead Bread (FAQ)

Q: Can I use fresh cranberries instead of dried?

A: Dried cranberries are best here, as fresh ones release too much moisture and could affect the dough's texture. If you must use fresh, chop them coarsely and pat dry before adding.

Q: What if I don’t have a Dutch oven?

A: No worries! Use any heavy, oven-safe pot with a tight-fitting lid, like a ceramic or stainless steel casserole dish. The lid is key for creating steam and crisping the crust.

Q: Can I shorten the rising time?

A: The longer rise develops better flavor and texture, but if you're short on time, 8-10 hours at a warm room temperature will still give good results.

Ready to turn everyday ingredients into something truly special? This loaf is as fun to make as it is to eat-try it, show off your crusty masterpiece, and let me know how it turns out by leaving a comment or rating below!

★★★★★ 4.80 from 176 ratings