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No-Knead Cranberry Walnut Bread

No-Knead Cranberry Walnut Bread

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There's nothing like the smell of bread baking! And this No-Knead Cranberry Walnut Bread is one of my favorites. A cinnamon and nutmeg spiced whole wheat bread studded with sweet cranberries and toasted walnuts. Delicious served warm or toasted with butter and honey. Yields 1 loaf or about 12 to 14 slices.
Course Breads & Baked Goods
Cuisine American
Keyword bread, cranberry walnut bread, fall baking, No-knead, no-knead bread
Prep Time 10 minutes
Cook Time 40 minutes
Additional Time 18 hours
Total Time 18 hours 50 minutes
Servings 12
Calories 177
Author Laurie McNamara


  • 2 cups bread flour plus 2 tablespoons (divided)
  • 1 cup whole wheat flour
  • 2 tablespoons sugar
  • 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


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


  • Place a dutch oven on the bottom rack of your oven and preheat your oven to 425°. Set a timer for 20 minutes.
  • 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.
  • Use a sharp knife to score the bread. This is of course optional, but pretty.
  • Once your pot has preheated and is hot, carefully place the dough loaf into the dutch oven.
  • Cover and bake for 30 minutes. Remove and bake, uncovered for 10 to 12 or until golden brown.
  • Once baked, use a spatula to transfer to a wire rack to cool. Once cool, slice and serve.


Serving: 1g | Calories: 177kcal | Carbohydrates: 30g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 53mg | Fiber: 2g | Sugar: 8g