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–+ servings
cut open finished round loaf with nuts and fruit inside.
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No-Knead Cranberry Nut Bread

Sweet dried cranberries and crunchy pecans are the perfect addition to this beginner-friendly, no-knead bread. Enjoy toasted in the morning or use it to build your new favorite turkey sandwich.
Prep Time20 minutes
Course: Breakfast
Cuisine: American
Keyword: fruit and nut no knead bread, no knead bread with cranberries
Servings: 16 slices
Calories: 204kcal
Author: Katie

Equipment

Ingredients

  • 3¼ all-purpose flour 425 grams
  • 1¼ cup plus 3 tablespoons water
  • 1¼ teaspoons salt
  • 3 tablespoons sugar
  • 1 teaspoon yeast instant or active dry
  • 1 cup dried cranberries soaked in water
  • ¾ cup pecans can substitute walnuts

Instructions

  • Soak the cranberries in water. Place the cranberries in a small bowl of warm water and allow them to soak for at least ten minutes.
  • Mix the ingredients. In a large mixing bowl, combine the flour, water, salt, sugar, cranberries, and nuts. Use a rubber spatula to mix well, incorporating any dry areas of flour.The dough should form a shaggy ball.  If there are any dry bits that are not being incorporated, add a few more teaspoons of water and mix again. The dough should be sticky.
    process of mixing dough into bowl.
  • Cover and allow to rise.  Tightly cover the bowl of dough with plastic wrap.  Place the covered bowl on the countertop and allow it to rise for 8-10 hours. This process will be faster in a warmer room. If it's going slow, just give it more time.
  • Shape into a ball. Prepare a baking sheet by lining it with parchment or spraying generously with nonstick cooking spray. (See notes for baking instructions using a Dutch oven instead.) Gently pick the dough out of the bowl and shape it into a smooth ball. Pull from the bottom of the dough to smooth out the top rather than smashing the dough down.  Deflate any large air bubbles that have formed. Place the dough onto the prepared baking sheet.  
    bread dough shaped into ball.
  • Allow the dough to proof. Prepare a warm place for the second rise, either by briefly turning on your oven or placing a bowl of hot water inside it.  Cover the ball of dough with greased plastic wrap, making sure that the loaf is completely covered.   Allow to rise in a warm place for about 45 minutes, until puffy but not quite doubled in size.   Towards the end of the rising time, preheat the oven to 425 degrees with the rack in the center. Be sure to remove the dough first.
  • Bake. Bake the loaf for 35-40 minutes. The finished loaf will be deep golden brown and have an internal temperature of 200 degrees.  Cool for an hour before slicing.
    baked bread in dutch oven.

Notes

If you have a Dutch oven, this bread will rise even higher in there.  Preheat it while the oven preheats, then carefully place parchment paper and the shaped loaf inside.  Bake for 25 minutes with the lid on, then remove the lid for the rest of the baking time. 

Nutrition

Calories: 204kcal | Carbohydrates: 44g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 185mg | Potassium: 116mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 2mg