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Cranberry Walnut Bread Recipe! {Dutch Oven No Knead Bread}

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This easy No Knead Dutch Oven Cranberry Walnut Bread Recipe will transform you into an instant kitchen superstar!

On a chilly day, nothing says cozy like a loaf of artisan, crusty bread. And when you infuse some of your favorite harvest flavors like cranberries, orange zest, and sweet Cinnamon and nutmeg, you’ve got THE Cranberry Walnut Bread Recipe you’ll be wanting to make year after year!

Plus, you won’t believe how EASY it is to make this simple No Knead cranberry walnut bread made in your Dutch Oven.

So what are you waiting for? Let’s get baking, shall we?

Here’s what you’ll need to make your Dutch Oven Cranberry Walnut Bread…

Cranberry Walnut Bread Recipe

Related:

Should Cranberry Bread Be Refrigerated?

There is no need to refrigerate cranberry bread, and it’s actually best when kept wrapped up at room temperature.

How Long Does Cranberry Nut Bread Last?

This delicious bread can be covered and stored at room temperature on the counter for up to 3 days. Or, you can wrap the unsliced loaf in plastic wrap, wrap again in foil, and place in a freezer plastic bag and freeze up to 3 months.

What Your Frugal Friends Are Saying About This Cranberry Walnut Bread Recipe…

Hannah writes: “My uncle said it was one of the best breads he has ever had.”

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Cranberry Walnut Bread Recipe

This easy No Knead Dutch Oven Cranberry Walnut Bread Recipe will transform you into an instant kitchen superstar!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Side Dish
Cuisine: American
Keyword: no knead bread
Servings: 1 loaf

Ingredients

  • 3 cups All-Purpose Flour + more for Dusting {Bread Flour can be substituted}
  • 1/2 tsp. Active Dry Yeast
  • 2 tbsp. Brown Sugar
  • 2 tsp. Sea Salt
  • 3/4 tsp. Cinnamon
  • 1/4 tsp. Nutmeg
  • 1 cup Dried Cranberries
  • 2/3 cup Chopped Walnuts
  • 2 tsp. Grated Orange Zest
  • 1 1/2 cups Warm Water {approx. 100 degrees}
  • 1/2 tsp. Cornmeal

Instructions

  • Carefully measure 3 cups of Flour by spooning into a measuring cup, and leveling off with a knife, and place flour in a large glass mixing bowl.
  • Add to Flour in bowl: Yeast, Brown Sugar, Salt, Cinnamon and Nutmeg, and whisk until well combined.
  • Then add Cranberries, Walnuts and Orange Zest to flour mixture, and stir well with a large wooden spoon.
  • Pour in 1 1/2 cups Warm Water, and continue stirring until wet, shaggy dough forms. Note: If dough is too wet, add a little more flour; If dough is too dry, add just a LITTLE more water {1 tsp. at a time}, until it turns into a wet, shaggy dough when stirring.
  • Cover bowl tightly with plastic wrap, and set aside in a warm spot of your home {75 – 90 degrees}, and allow to rise for approx. 18 hours. There should be small bubbles that form on the top and sides.
  • After 18 hours, cut rectangular piece of parchment paper to fit inside bottom and sides of 5.5 quart – 6 quart dutch oven, place paper in dutch oven, and firmly press creases along the sides. {this will help the paper not indent into your bread while baking}
  • Then remove parchment paper from dutch oven, sprinkle cornmeal in a circle in the center, and set aside.
  • Sprinkle clean countertop or cutting board with flour and carefully remove dough from bowl using a small plastic dough scraper or rubber spatula, place onto counter or cutting board, and sprinkle dough with a little more flour.
  • Using well floured hands, fold dough over a few times, then quickly shape into round ball with your hands. You’ll sort of stretch the dough from the top and fold the excess underneath a few times. A bench scraper can help with the shaping and tucking as well.
  • With well floured hands {and a floured bench scraper if you have one} carefully pick up dough ball and place down on top of cornmeal on the parchment paper. If it lost it’s shape a bit during the move, just quickly touch up the shape to round it back out.
  • Lightly cover with plastic wrap, and allow dough to rise for 30 more minutes at room temperature.
  • While dough is rising, place dutch oven with lid on inside oven, then preheat oven to 450 degrees.
  • After 30 minutes, once the dough has finished rising, use a serrated knife or bread lame to cut two intersecting lines in the top of the dough, like a plus sign. This will give the finished crust a beautiful look, and allow the bread to expand a bit when baking.
  • Remove dutch oven from oven {it will be HOT!}, remove lid, and carefully pick up parchment paper with dough and transfer to dutch oven without touching the dutch oven. Place lid back on, and return to oven.
  • Bake bread for 35 minutes covered, then remove lid and bake for additional 7 – 10 minutes uncovered, until crust is golden brown.
  • Remove dutch oven from your oven once bread is done baking, and lift parchment paper out of dutch oven to remove the bread.
  • Transfer bread to wire cooling rack, and allow to cool for 1 hour before slicing. This will help prevent a gummy center, because the bread continues to bake a bit as it cools.
  • Once your bread has cooled, slice up some pieces, then lather your slices with some Cinnamon Honey Butter or Cinnamon Brown Sugar Butter and ENJOY!

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So have you tried this Dutch Oven Cranberry Walnut Bread yet?

Share with us in the comments below!

Comments

    • Heidi says

      Aww… thank you so much, Katherine! And I agree… cranberries really are such a festive flavor around the holidays!

      Reply

  5. CoCo says

    You are blowing my mind right now, Heidi! I can’t believe you can make cranberry bread in a dutch oven. I could eat cranberry bread in any season but it feels extra special during the holidays. It’s been a while since I’ve tried it with walnuts so I’m super excited to make your recipe. Thanks for making it all so easy! Hugs, CoCo

    Reply

  6. Loren says

    This looks so good and very Christmas-sy! Even though I’m not the best when it comes to baking bread, I’ll have to try this recipe especially since it doesn’t seem so complicated. Thanks for sharing!

    Loren | plaid & Sugar

    Reply

    • Heidi says

      Thank you so much, Nancy! Bread baking can be a bit tricky at first… but it really does get easier and easier with practice.

      Reply

  16. Lisa says

    This sounds delicious, Heidi, so festive! My family aren’t fans of walnuts though, so I think we’d probably prefer the Rosemary Dutch Oven Bread instead – perfect for the cheeseboard and Boxing Day when we can’t be bothered to cook again 🙂

    Reply

    • Heidi says

      Ooh yes… the Rosemary bread would be the perfect addition to your Boxing Day cheeseboard! My family just loves that version, too!

      Reply

  20. Val says

    This bread sounds yummy and even better with one of those cinnamon spreads! It would be a perfect Christmas morning breakfast with a cup of coffee or tea.

    Reply

    • Heidi says

      Yes… the cinnamon spread really does take it to the next level, and I love your idea of having a slice for Christmas morning breakfast!

      Reply

    • Heidi says

      Hi Scott ~ I honestly haven’t tried making this bread with fresh cranberries, and am unsure how it would turn out. If you do give it a try, let me know how it goes!

      Reply

    • Heidi says

      Hi Clare ~ I honestly haven’t tried making this bread with fresh cranberries, and am unsure how it would turn out. If you do give it a try, let me know how it goes!

      Reply

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