CRUSTY CRANBERRY NUT NO KNEAD BREAD
- WineCheeseScallops
- Aug 14
- 6 min read
This Crusty Cranberry Nut No Knead Bread is the kind of recipe that transforms your kitchen into a bakery with minimal effort. With just a few pantry staples and an overnight rest, you get a golden, crackly crust and a soft, flavorful interior loaded with sweet cranberries and crunchy pecans. Best of all—no kneading required!
Whether you’re a seasoned bread baker or trying it for the first time, this recipe will wow your family and make your home smell absolutely divine. Serve it warm with a smear of butter or alongside a cheese board for the ultimate cozy treat.
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Dried Cranberries:
These ruby-red gems add bursts of tangy sweetness to each bite of bread. Cranberries are high in antioxidants and lend just enough chew and brightness to contrast the hearty pecans and rustic dough. Be sure to use dried cranberries, not fresh or frozen, to maintain the right dough consistency.
Chopped Pecans:
Toasty, nutty, and just the right amount of crunch—pecans give this bread its comforting, nutty personality. They pair beautifully with the cranberries and offer richness and texture that elevate each bite. Lightly toasting the pecans before mixing them into the dough can bring out their full flavor potential.
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Recipe Inspiration:
This recipe is inspired by the ever-popular New York Times-style no-knead bread—a revelation in home baking. But we gave it a cozy twist with a festive flavor combo: cranberries and pecans. It's the kind of bread that feels at home on a holiday table and your everyday breakfast spread.
The long fermentation develops incredible flavor and structure with no kneading involved—just time. Plus, it’s all baked in a Dutch oven to create that signature bakery-style crust at home. Whether you’re baking it to impress or just treating yourself, this bread hits all the right notes: chewy, crusty, sweet, and nutty.
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Tips, Serving Suggestions, or Storage Advice:
Use a glass or ceramic bowl for rising—plastic wrap sticks better, ensuring a tight seal.
Don’t rush the rise; the 12–18 hour ferment builds deep flavor and structure.
Avoid over-flouring the dough—stickiness is part of the magic.
Use parchment paper rated for high heat to avoid burning.
Score the top of the dough with kitchen shears for easy expansion and a professional look.
A preheated Dutch oven is key to that golden, crusty exterior.
Serve it with whipped honey butter or herbed cream cheese for extra indulgence.
Add a sprinkle of flaky sea salt to the top before baking for contrast.
Freeze leftovers by wrapping slices in foil and placing them in a zip-top bag.
Reheat slices in a toaster oven to bring back the crusty texture.
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What Makes This Recipe Unique:
No kneading or special tools required—just time.
Long ferment creates incredible depth of flavor.
The crust rivals artisan bakery loaves.
Pecans and cranberries offer both texture and sweetness.
One-bowl dough makes cleanup easy.
Bakes entirely in a Dutch oven—no need for fancy baking stones.
Only ½ tsp of yeast needed thanks to the slow rise.
Customizable—swap in walnuts, golden raisins, or dried cherries.
The smell while baking is absolutely irresistible.
Perfect for gifting, sharing, or making your breakfast extra special.
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Crusty Cranberry Nut No Knead Bread
Ingredients:
3 cups + 2 tablespoons bread flour or all-purpose flour (leveled), plus extra for dusting
2 teaspoons Kosher salt
½ teaspoon instant yeast
¾ cup chopped pecans
¾ cup dried cranberries
1 tablespoon honey
1½ cups warm water (about 95°F)
Instructions:
Mix the Dough:In a large glass or ceramic bowl, use a silicone spatula to stir together the flour, salt, yeast, pecans, and cranberries. In a separate cup, combine the honey and warm water, then pour over the dry ingredients. Stir just until combined. The dough will be sticky—don’t add extra flour. Shape into a loose ball.
First Rise (Overnight):Cover the bowl tightly with plastic wrap and leave it at room temperature for 12 to 18 hours. The dough should double in size and develop air bubbles.
Shape the Dough:Turn the risen dough onto a lightly floured surface. With floured hands, shape it into a rough ball. Transfer to a large sheet of parchment paper and score the top with an X using a sharp knife or kitchen shears. Place the parchment and dough into a bowl and cover lightly with plastic wrap or a towel. Let it rest for 30 minutes.
Preheat the Oven:While the dough rests, preheat your oven to 475°F with a Dutch oven (with lid) inside for 30 minutes.
Bake the Bread:Carefully lift the dough with the parchment and place it into the hot Dutch oven. Cover and bake for 25 minutes. Remove the lid and bake for another 8–10 minutes, until the crust is deep golden and sounds hollow when tapped. (Or use an instant-read thermometer to ensure the center hits 195°F.)
Cool:Remove the bread from the pot and let it cool on a wire rack for at least 20 minutes before slicing.
Store:Store covered at room temperature for up to 1 week.
MUST-HAVE TOOLS FOR THIS RECIPE
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FAQ Section:
Can I use fresh or frozen cranberries?
No—use dried cranberries only. Fresh or frozen cranberries will release too much moisture and affect the dough texture.
Can I use active dry yeast instead of instant?
Yes, but dissolve it in the warm water first and let it sit for 5 minutes before adding to the dough.
What if I don’t have a Dutch oven?
You can try baking it in another heavy pot with a lid, but for best crust results, a Dutch oven is ideal.
Can I toast the pecans before adding?
Absolutely! Toasting enhances their nutty flavor. Just make sure they’re fully cooled before mixing in.
What if I forget to score the dough?
That’s okay—the bread will still bake, but scoring helps it rise evenly and adds a rustic look.
How do I store leftovers?
Keep the loaf covered at room temperature. For longer storage, freeze individual slices and reheat as needed.
Can I use whole wheat flour?
You can substitute up to half the flour with whole wheat, but the loaf will be denser and may need slightly more water.
Is this bread sweet or savory?
It leans slightly sweet from the cranberries and honey, but it’s versatile enough to pair with sweet or savory toppings.
Can I add orange zest or cinnamon?
Yes! Orange zest and a dash of cinnamon would make it even more festive.
Can I double the recipe?
Yes, but bake in two separate loaves so the center bakes through properly.
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