No-Knead Cranberry Walnut Bread Recipe

This easy Cranberry Walnut Bread Recipe is packed with dried cranberries and crunchy walnuts. Best of all, there’s no kneading! Mix the dough, let it rise overnight, and bake it in a loaf pan for homemade yeast bread without a lot of fuss.

There’s something pretty special about pulling a loaf of homemade bread from the oven. This one looks impressive, but the dough does most of the work while you’re doing something else—or sleeping!

The cranberries add little bites of sweetness, while the walnuts give the bread a delicious crunch. I love slicing this bread for breakfast or serving it with a meal, and it makes a beautiful loaf during the holidays.

Why You’ll Love This Cranberry Walnut Bread

No kneading required. You don’t need a mixer or any special kneading skills.

Easy overnight rise. Mix the dough and let time do the work.

Simple ingredients. Dried cranberries and walnuts turn an easy yeast dough into something special.

Great for the holidays. The cranberries make this bread especially pretty on a Thanksgiving or Christmas table.

Ingredients For Your Cranberry Walnut Bread

• All-Purpose Flour. Have a little extra ready to rub on your hands and dust on surfaces.
• Salt. Fine sea salt is preferred.
• Dried Cranberries. Also called Craisins, add sweetness without adding extra moisture to the dough.
• Walnuts. Walnuts add a little crunch to every slice. Keep them fairly chunky so they don’t disappear into the bread.
• Yeast. This is a yeast bread even though there’s no kneading involved. The long rise gives the yeast plenty of time to do its job.
• Water.
• Honey. You may use a vegan honey substitute.

Please note, that the printable recipe card has the full list of ingredients, quantities, complete instructions, and nutritional information. The following is a quick overview of the recipe.

How To Make Cranberry Walnut Bread

Mix the dough

Stir the flour, yeast, and salt together until combined

Don’t worry if the dough looks soft and wet. That’s what we want. This isn’t a firm bread dough that you’ll knead on the counter. Let it rise right in the bowl.

Add the fruit and nuts.

Toss it all together to ensure the cranberries and walnuts are evenly distributed and coated.

Add liquids.

Stir in the honey and the water.

Let the dough rise

Cover the bowl and let the dough rise for the recommended 12 to 18 hours.

After the long rise, the dough will still be somewhat sticky. Wetting or lightly flouring your hands will make it easier to handle and shape.

Why use a long rise time for bread?

A long rise time for this cranberry walnut bread loaf is all about developing flavor. The dough will produce sugars and alcohol that add a delicious yeasty flavor that complements the dried cranberries.

Shape and bake the loaf

Sprinkle flour onto your working surface and shape the dough into a loaf. Because this is a soft dough, I recommend baking it in a loaf pan instead of trying to shape it into a free-form loaf.

Dust the top with flour and cover it with plastic wrap so it doesn’t develop a skin (dry crust).

The second rise.

This takes about 45 minutes. Uncover the shaped loaf.

Bake your bread.

Preheat the oven to 425°F and bake according to the recipe card instructions.

Cool.

Cut after the bread is completely cooled.

Julie’s Tips for the Best Cranberry Walnut Bread

Don’t add extra flour just because the dough looks wet. A soft, wet dough before the long rise is normal for this recipe.

Use wet or lightly floured hands. The dough will still be somewhat sticky after its long rise.

Use a loaf pan. The pan supports the soft dough while it rises and bakes.

Give it time. This is an easy bread, but the long rise is part of what makes the no-knead method work.

How to Eat Cranberry Walnut Bread

• Makes amazing toast with a slather of butter and/or honey for breakfast.
• Delicious sliced on a Charcuterie board.
• The perfect bread to serve on Thanksgiving.
• Make French Toast or French Toast Muffins with the leftovers.

Popular Substitutions & Additions

• Exchange the walnuts for another nut, such as pistachios or pecans, or eliminate them altogether.
• Exchange craisins for raisins or substitute another dried fruit such as apricots or dates.

Storage and Freezing

Best Way To Store Cranberry Walnut Loaf Leftover

Keep your completely cooled leftover bread in a sealed plastic bag for three or four days. Room temperature is fine.

How Long Will This Walnut Cranberry Bread Recipe Last In the Fridge?

Three or four days if sealed in an airtight container, but chilling the bread may cause moisture condensation and a somewhat slimy exterior crust.

Can I Freeze the Cranberry walnut bread recipe with yeast?

Yes. Freeze bread in airtight containers or freezer-quality baggies for up to three months. You can also freeze the shaped dough for up to three months and bake from frozen by adding length to the baking time.

How To Reheat Cranberry Walnut Loaf

Add a pat of butter if desired, then place a single slice in the microwave for ten seconds. Repeat in five-second increments as necessary.

Other Recipes You’ll Enjoy

• Cranberry Apple Streusel Bread
• Cranberry Orange Muffins Recipe
• Cranberry Walnut Sourdough

If you make this Cranberry Walnut Bread Recipe, I’d love to hear how it turned out! Please leave a comment and a ⭐⭐⭐⭐⭐ rating below. Your feedback helps other bakers, too.