Bake this easy no-knead walnut cranberry bread in a Dutch oven - no preheating or overnight rise needed! Soft inside, crisp crust, and packed with walnuts and cranberries. Perfect for everyday baking or the holidays.
Make this walnut cranberry bread today - it's perfect for everyday baking and also makes a delicious homemade bread idea for Thanksgiving, Christmas, or when you're hosting guests. Just mix the ingredients, let the dough rise briefly, and bake the loaf in a Dutch oven.
This crusty, flavorful bread pairs beautifully with everything from jam or a savory Red Pepper Dip to Chorizo and Pumpkin Soup, or even a festive Thanksgiving Chicken.
Prep Time: 15 minutes | Cook Time: 12 minutes | Ingredients: 9 + salt & pepper | Servings: 3-4 | Difficulty: Easy
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Recipe ingredients
Yeast: I use instant yeast most of the time; it's the quickest, easiest option. You will need 1 packet, which contains 2 ยผ teaspoons or 0.25 oz (7 g).
Yeast alternatives:
- Active dry yeast: Stir it into the lukewarm water, add the honey, and let it sit for 5-10 minutes until slightly frothy.
- Fresh yeast: 0.75 oz (21 g). Crumble it into the lukewarm water and honey mixture, stir until dissolved, and let it rest for a few minutes before proceeding with the recipe.
Walnuts and cranberries: Add texture and flavor with these two simple ingredients. You can vary the recipe with other nuts like pecans, almonds, or pine nuts, and swap cranberries for other dried fruits such as raisins or cherries.
- This Chicken Salad with Cranberries and Walnuts combines these two ingredients, too. Or make Cranberry Sauce with Dried Cranberries for the holidays.
How to make walnut cranberry bread
Step #1: In a large bowl, whisk together the yeast, honey, and lukewarm water.
Step #2: Add flour, salt, and vinegar. Stir well using a wooden or regular spoon.
Step #3: Add the roughly chopped cranberries and walnuts, distributing them evenly through the dough.
Step #4: Cover with cling film and let the bread dough rise for about 2 hours. The dough will be quite soft - that's how it should be.
Step #5: Transfer the dough to a floured working surface.
Step #6: Flour your hands and shape the dough into a ball.
Step #7: Place the dough, seam-side down, into a greased and floured Dutch oven. Gently press any exposed cranberries into the dough. Cover with the lid.
Step #8: Place the pot in a cold oven. Set the temperature to 400ยฐF (200ยฐC) and bake the cranberry walnut bread for 30 minutes with the lid on. Remove the lid and bake for another 30-35 minutes until golden brown. Cool on a wire rack.
Tips
Measurements: I recommend using a digital kitchen scale in baking.
Rising time depends on your kitchen's temperature. In a warm room, the dough may be ready sooner; in a cooler one, it might need extra time. It's done when it has doubled in volume.
Pot: It's best to bake this walnut and cranberry bread in a Dutch oven, which retains heat and moisture to create steam, helping the loaf rise beautifully and develop a crisp, golden crust. If you don't have one, a covered casserole dish or any oven-safe pot with a snug lid works just as well - just make sure it's large enough for the dough to expand while baking.
If any cranberries are visible on the surface of the dough, gently press them in with your fingertip. Exposed cranberries tend to darken or burn during baking, so it's best to tuck them just below the surface.
Storage
Store the walnut cranberry bread at room temperature for 2-3 days, wrapped in a clean kitchen towel.
Freeze: Wrap the loaf tightly in plastic wrap before freezing. Alternatively, slice it first and freeze 4-5 slices (or as many as you'll need at once) in freezer bags for easy portioning.
Thaw at room temperature. Once thawed, I like to toast the slices for a minute or two - they turn warm, slightly crisp, and taste almost freshly baked again.
If you like baking bread, make the Wild Garlic Bread in spring, and this Soda Bread with Guinness for St Patrick's Day!
What to serve it with?
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๐ Recipe
No-Knead Walnut Cranberry Bread (Dutch Oven Recipe)
Equipment
- Large bowl Note 1
- Cling film
- Round Dutch oven Note 2
Ingredients
- 2ยผ teaspoons instant yeast 0.25 oz/ 7 g Notes 3, 4
- 1 ยฝ tablespoons honey
- 1 ยฝ cups lukewarm water
- 4 cups all-purpose flour
- 2 teaspoons fine sea salt
- 1 tablespoon apple cider vinegar
- ยฝ cup cranberries roughly chopped
- ยฝ cup walnuts roughly chopped
Instructions
- Dissolve the yeast: Whisk the yeast, honey, and lukewarm water in the bowl. 2ยผ teaspoons instant yeast + 1 ยฝ tablespoons honey + 1 ยฝ cups lukewarm water
- Make the dough: Add flour, salt, and vinegar, and mix everything with a spoon or wooden spoon. 4 cups all-purpose flour + 2 teaspoons fine sea salt + 1 tablespoon apple cider vinegar
- Add ingredients: Add the chopped cranberries and walnuts. Mix the dough and make sure to distribute the fruit and nuts evenly into it.ยฝ cup cranberries + ยฝ cup walnuts
- Let the dough rise: Cover the bowl with cling film and place it in a warm spot to let the dough rise. At room temperature, this usually takes about 2 hours, but in a warmer kitchen, check after 1ยฝ hours, and in a cooler one, allow a bit longer. The dough is ready when it has doubled in size.
- Prepare the pot: Lightly butter the Dutch oven and dust it with a bit of flour.
- Shape the dough: Pour the soft dough onto the floured surface. Flour your hands well and gently form a ball by folding the dough from the outside in - treat it gently and don't try to knead. Place it, seam-side down, into the Dutch oven. Gently press any exposed cranberries into the dough to prevent them from darkening while baking.
- Bake the bread: Put the lid on the pot and place it in a cold oven. Set the temperature to 400ยฐF (200ยฐC) and bake the walnut cranberry bread with the lid on for 30 minutes.
- Remove the lid: Bake the bread for 30-35 minutes until the crust is deeply brown and crusty. The bread should release easily from the pot when fully baked. If it doesn't, bake for another 5 minutes.
- Cool the bread: Remove the loaf from the pot and let it cool on a wire rack.
Notes
- Measurements: I recommend using a digital kitchen scale to measure the ingredients.
- Pot: The Dutch oven is the perfect pot for this recipe, as it helps the bread rise and form a crisp crust. But you can replace it with a covered casserole dish or oven-safe pot with a tight-fitting lid.
- Active dry yeast: Use the same amount. Whisk it into the lukewarm water with the honey and let it sit for about 5-10 minutes until foamy. Once it's activated, continue with the recipe.
- Fresh yeast: You'll need 0.75 oz/ 21 grams. Crumble it into the lukewarm water with the honey, stir to dissolve. Let it sit for a few minutes before proceeding with the recipe.
Vera says
Hi Adina,
I made this lovely bread again this afternoon! As I like to give baking to my elderly neighbors,
I wanted to make 2 smaller loaves instead of the one larger one.
With the lid on, I baked bread for 26 minutes at 400ยฐ.
With the lids off I checked them at 20 minutes but the internal temperature was about 200ยฐF. I returned breads to the oven for an additional 2 minutes. Now the internal temp was over 205ยฐ F and both breads sounded hollow! I think they will be wonderful!
Thank you so much for your reply ๐ with me wanting to bake 2 smaller breads!
Your recipes are fabulous!
PS I wanted to enclose a photo- perhaps in your email address!
Adina says
I am so happy to hear this Vera, I will include that in the blog post. A photo would be great!
Vera says
I love this recipe! Looks great and smells like a wonderful bread!
Easy to do ...
Simple ingredients..
I used raisins instead of cranberries and it turned out wonderful!
I was curious if after the first rise if one can make 2 smaller balls? If so, would you still bake at 400ยฐ and how long should it bake with the lid and then without the lid!๐
Thanks again for a Super Recipe!
Adina says
Hi Vera. Iโm so glad you made this recipe - I wish more people would discover it, I love it so much. Iโve never tried baking a smaller loaf, but it should work just fine. Iโm not completely sure about the baking times since I havenโt tested a reduced size, but I would start with 20โ25 minutes with the lid on and then another 15โ20 minutes without the lid. Just make sure the bread is cooked through - tap the bottom to see if it sounds hollow, or check that the internal temperature is around 96โ98ยฐC (205โ208ยฐF). Give it a little extra time if needed. It would be wonderful if you could let me know how it turns out; your experience could be helpful for other readers.