Up your bread making game with this No-Knead Cranberry Walnut Bread! A cinnamon and nutmeg spiced whole wheat bread studded with sweet cranberries and toasted walnuts. Yields 12 to 14 slices.

No-Knead Cranberry Walnut Bread

Another day, another no-knead bread recipe!

It all started when I picked up a loaf of cranberry walnut bread to make toast croutons for this breakfast salad. In the past, I used whatever I had on hand – like bagels, sourdough or English muffins. So that day was the first time that bread has ever graced my taste buds.

And it was love at first delicious bite.

Naturally, I had to try making my own.

No-Knead Cranberry Walnut Bread

I fell in love with the whole no-knead bread making thing a few years ago, and I haven’t looked back. This cranberry walnut bread makes 6 (SIX!) no-knead bread recipes I have in my collection! And I don’t see me stopping any time soon.

ingredients for No-Knead Cranberry Walnut Bread

To Make This No Knead Cranberry Walnut Bread You Will Need:

  • bread flour
  • whole wheat flour
  • sugar
  • active dry yeast (not pictured 🤦🏻‍♀️)
  • kosher salt
  • cinnamon
  • nutmeg
  • vanilla
  • milk
  • water
  • dried cranberries
  • toasted chopped walnuts

dry ingredients

In a large mixing bowl, measure and add; 2 cups bread flour plus 1 cup whole wheat flour, 2 tablespoons sugar, 1-1/2 teaspoon kosher salt, 1 teaspoon ground cinnamon and 1/2 teaspoon ground nutmeg and 1/2 teaspoon active dry yeast.

whisked dry ingredients

Whisk to combine.

stir in the nuts and cranberries

Add in 2/3 cup dried cranberries and 2/3 toasted chopped walnuts, stir to combine.

warm milk with vanilla

Next, add 3/4 cup milk with 3/4 cup water. Heat until warm, remove and add in 1 teaspoon vanilla extract.

add wet to dry

Pour the warm milk into the dry ingredients.

stir to combine

no-knead dough

Mix until just incorporated.

cover dough and let sit 18 to 24 hours

Cover the bowl tightly with plastic wrap and let it rest on your counter for 18 to 24 hours.

preheat dutch oven in oven

THE NEXT DAY:

Place a dutch oven on the bottom rack of your oven and preheat your oven to 425°. Set a timer for 20 minutes.

the dough next day

Uncover the dough and check out how the dough has risen!

sprinkle with flour

Sprinkle the dough with 2 tablespoons flour and use a rubber spatula to scrape the dough away from the bowl.

turn out onto your countertop and shape

And onto a clean surface. Shape to match the dutch oven you are using.

score if you wish

Use a sharp knife to score the bread. This is of course optional, but of course pretty.

Once your pot has preheated and is hot, carefully place the dough loaf into the hot dutch oven. Cover and bake for 30 minutes. Remove and bake, uncovered for 10 to 12.

just baked No-Knead Cranberry Walnut Bread

Or until golden brown and gorgeous.

remove bread and let cool

Use a spatula to transfer to a wire rack to cool.

No-Knead Cranberry Walnut Bread

Once cool, slice and serve.

No-Knead Cranberry Walnut Bread

I prefer my bread, toasted with butter and honey. OMG is it good. But just as delicious served warmed or made into French toast. 

Click Here For More No-Knead Bread Recipes!

No-Knead Cranberry Walnut Bread

Enjoy! And if you give this No-Knead Cranberry Walnut Bread recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

No-Knead Cranberry Walnut Bread

No-Knead Cranberry Walnut Bread
Yield: 1 loaf / 12 to 14 slices

No-Knead Cranberry Walnut Bread

Up your bread making game with this No-Knead Cranberry Walnut Bread! A cinnamon and nutmeg spiced whole wheat bread studded with sweet cranberries and toasted walnuts.

Prep Time 10 minutes
Cook Time 40 minutes
Additional Time 18 hours
Total Time 18 hours 50 minutes

Ingredients

  • 2 cups bread flour, plus 2 tablespoons (divided)
  • 1 cup whole wheat flour
  • 2 tablespoons sugar
  • 1 and 1/2 teaspoons kosher salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon active dry yeast
  • 1 teaspoon vanilla extract
  • 3/4 cup milk
  • 3/4 cup water
  • 2/3 cup dried cranberries
  • 2/3 cup toasted chopped walnuts

Instructions

    1. In a large mixing bowl, measure and add; bread flour, wheat flour, sugar, kosher salt, cinnamon and nutmeg and yeast. Stir to combine.
    2. Add dried cranberries and toasted chopped walnuts, stir to combine.
    3. Next, add milk with water to a saucepan. Heat until warm, remove and add in vanilla extract.
    4. Pour the warm milk into the dry ingredients. Mix until just incorporated.
    5. Cover the bowl tightly with plastic wrap and let it rest on your counter for 18 to 24 hours.

    THE NEXT DAY:

      1. Place a dutch oven on the bottom rack of your oven and preheat your oven to 425°. Set a timer for 20 minutes.
      2. Uncover the dough and sprinkle the dough with 2 tablespoons flour and use a rubber spatula to to scrape the dough away from the bowl and onto a clean surface. Shape to match the dutch oven you are using.
      3. Use a sharp knife to score the bread. This is of course optional, but pretty.
      4. Once your pot has preheated and is hot, carefully place the dough loaf into the dutch oven.
      5. Cover and bake for 30 minutes. Remove and bake, uncovered for 10 to 12 or until golden brown.
      6. Once baked, use a spatula to transfer to a wire rack to cool. Once cool, slice and serve.

Nutrition Information:

Yield:

14

Serving Size:

1

Amount Per Serving: Calories: 177Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 1mgSodium: 53mgCarbohydrates: 30gFiber: 2gSugar: 8gProtein: 5g

All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.