No-Knead Cranberry Walnut Bread Recipe
This Cranberry Walnut Bread recipe is a delicious and easy way to use up any leftover cranberries from the holiday season. This tender bread is full of tart cranberries and crunchy walnuts, so you can’t go wrong with this recipe.
Not only is this cranberry nut bread the perfect addition to any breakfast or brunch spread. But it also makes great gifts for your family, friends, and neighbors.
Table of Contents
Why You’ll This Recipe
- This bread is a copycat recipe of Costco’s holiday bread. Now you can make it all year long!
- You only need a few basic ingredients to help you make this easy recipe. So, you don’t have to worry about spending a lot of money at the grocery store.
- This delicious bread can be served as a snack, breakfast, or even a light dessert.
- With simple step-by-step instructions, even beginner bakers can make this cranberry bread.
Are you looking for another quick bread recipe to make for your family during the holiday season? This Eggnog Bread is a must-try!
Equipment Needed
This is the list of the eqiupment that you will need to make this homeamde quick bread recipe:
- small bowl
- large mixing bowl
- stand mixer
- plastic wrap
- sharp knife
- dutch oven
Ingredients
This is a preview of the ingredients that you will need to make this great recipe. You can find the full list of ingredients in the recipe card at the bottom of this post.
- molasses
- warm water
- active dry yeast
- bread flour
- chopped walnuts
- table salt
- dried cranberries
- vegetable oil
- rice flour – this helps keep the bread light and tender.
How to Make This Cranberry Walnut Bread
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the printable recipe card at the bottom of this post.
- Stir the molasses into the water, and then sprinkle in the yeast. Stir. Allow it to sit until the top becomes foamy.
- In the bowl of a stand mixer, whisk together the bread flour, walnuts, and salt.
- Add the yeast mixture and cranberries. Mix at low speed using the dough hook attachment until it is combined.
- Increase the speed to medium-high and mix for 4 minutes. The dough should be smooth and have some elasticity.
- Transfer the dough ball to a large mixing bowl greased with vegetable oil. Cover the bowl with plastic wrap and let it sit in a warm (65°-70° F) environment for approximately 9 hours (or overnight).
- While heating the oven, dust your work surface with some rice flour. Transfer the dough to the prepared surface using a silicone bowl scraper (or silicone spatula). Shape the dough into a ball by folding the edges underneath themselves, rotating the dough ball as you do so.
- Score (make a slit) on the top of the dough ball with a very sharp knife and let it rest for 5 minutes.
- Carefully place the dough ball into the Dutch oven, sprinkle with more rice flour, and bake covered for 30 minutes. Remove the lid and reduce the oven temperature to 450°F. Bake for another 15-20 minutes or until the bread is brown and crusty on top.
What To Serve With This Dish
This homemade bread recipe is great when served on a charcuterie board alongside this baked brie with cranberry sauce. You can also enjoy a slice some a pat of butter for breakfast with a cup of your favorite coffee. It’s a great way to start off the day.
Substitutions and Additions
Want to personalize this homemade bread recipe? Here are a few ways that you can make it your own!
- For a burst of citrus flavor, try adding some orange zest to your bread batter.
- I prefer the crispy texture of the round pan. However, you can use a loaf pan instead. You will need to adjust the cooking time.
- Not a fan of walnuts? Swap them out for pecans instead.
- To add a touch of sweetness, you can sprinkle some cinnamon and sugar on top of the bread before baking.
How To Store
Storage – Store the leftover bread in an airtight container at room temperature for up to 3 days.
Freezing – You can freeze the bread for up to 3 months by wrapping it tightly in plastic wrap and placing it in a freezer-safe bag. Thaw at room temperature before serving.
Sandra’s Pro Tips
- When it comes to blooming yeast, it’s important that you use warm water, not hot. Hot water can kill the yeast, resulting in bread that doesn’t rise.
- If your yeast doesn’t foam, don’t use it for the bread. Throw it out, and use fresh yeast.
- Don’t use all-purpose flour when sprinkling on the bottom of the Dutch oven. Regular flour will burn, whereas rice flour will not.
- Don’t have a stand mixer? You can use a bread machine to mix your dough as well.
- Getting your oven to the desired temperature can take up to one hour, so don’t rush the process, and make sure that you allow enough time for it to fully heat up.
- Make sure that your Dutch oven is at least 5 quarts or larger.
FAQs
Do you have questions about this no-knead cranberry walnut bread? Here are the most commonly asked questions for this recipe.
You will want to use active dry yeast so that your proofing time is accurate.
No, you will need to use bread flour to achieve the best texture for this load.
No, for this recipe, you will need to use dried cranberries, not fresh ones.
There are many reasons your dough may not rise. First, check the expiration of the yeast. If it doesn’t foam within the first five minutes, then discard it. Also, the temperature of the water may have been too hot and killed the yeast. Finally, you could have over-proofed the dough, which caused it to deflate (this is seen when the dough has started to shrink back down into the bowl). The 9 hours suggested for proofing is only a guideline, as your dough may proof slower or faster depending on your room temperature.
Other Delicious Quick Bread Recipes You May Enjoy
No-Knead Cranberry Walnut Bread Recipe
Equipment
- small bowl
- Large Mixing Bowl
- stand mixer
- Plastic wrap
- Sharp knife
- Dutch oven
Ingredients
- 1 teaspoon molasses 7g
- 1 ½ cups warm water 340g
- ½ teaspoon active dry yeast 2 grams
- 4 ½ cups bread flour 540g
- 1 ¼ cups coarsely chopped walnuts 141g
- 2 teaspoons table salt 12g
- 2/3 cup dried cranberries 76g
- 2 teaspoons vegetable oil 8g
- ½ cup rice flour for dusting
Instructions
- Dissolve the molasses in the water and then sprinkle in the yeast. Mix with a spoon and let it sit undisturbed until the top starts to foam.
- In the bowl of a stand mixer, whisk together the bread flour, walnuts, and salt.
- Add the yeast mixture and cranberries. Mix at low speed using the dough hook attachment until it is combined. (The dough will be quite wet).
- Increase the speed to medium-high and mix for 4 minutes. The dough should be smooth and have some elasticity.
- Transfer the dough ball to a large mixing bowl greased with vegetable oil. Cover the bowl with plastic wrap and let it sit in a warm (65°-70° F) environment for approximately 9 hours (or overnight). The dough is ready to bake when it has tripled in size, is covered in bubbles, and is noticeably puffy looking.
- Place the Dutch oven in a cold oven and preheat it to 500°F.
- While the oven is heating, dust your work surface with some rice flour. Gently transfer the dough to the prepared surface using a silicone bowl scraper (or silicone spatula). Shape the dough into a ball by folding the edges underneath themselves, rotating the dough ball as you do so.
- Score (make a slit) on the top of the dough ball with a very sharp knife and let it rest for 5 minutes.
- Remove the hot Dutch oven from the oven and sprinkle the bottom with rice flour to prevent the dough ball from sticking to it.
- Carefully place the dough ball into the Dutch oven, sprinkle with more rice flour, and bake covered for 30 minutes. Remove the lid and reduce the oven temperature to 450°F. Bake for another 15-20 minutes or until the bread is brown and crusty on top. The bread is done when it registers 195°F on an instant-read thermometer and should sound hollow when you knock on it with your hand.
- Lift the bread from the Dutch oven and place it on a wire rack to cool to room temperature before cutting.
Notes
- The ideal temperature to bloom yeast is between 105°F and 110°F (40°C and 43°C).
- If the yeast doesn’t foam, it may have expired. Discard it and use another packet of yeast.
- Don’t use regular flour or all-purpose flour to replace the rice flour when sprinkling on the bottom of the Dutch oven. Regular flour will burn.
- Use a 5 quart or larger Dutch oven.
- Nutritional facts are for the whole loaf.
Nutrition
Disclaimer
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
