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You are here: Home / Recipes / Breads and Rolls / No-Knead Cranberry Orange Pecan Bread

No-Knead Cranberry Orange Pecan Bread

December 14, 2023 23 Comments

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overhead shot of sliced cranberry orange pecan bread on a burgundy cloth

No-knead dough makes this Cranberry Orange Pecan Bread so easy to make.  The bread has a crisp, chewy exterior with the bright flavor of cranberries and orange zest and the crunch of nuts.  

overhead shot of sliced cranberry orange pecan bread on a burgundy cloth

If you’re looking for a quick yet impressive last-minute gift from the kitchen, No-knead bread is definitely the answer.  This cranberry orange pecan bread has my favorite flavors of Christmas…minus the dark chocolate…which would be an awesome addition!

I have delivered this no-knead cranberry orange bread with nuts slightly warm wrapped in a cute dishcloth or even simple cellophane tied up with a bow. It’s a delightful and unique gift for the holidays, or any special occasion!

Overhead shot of bread in pot lined with parchment

Recipe Ingredients

  • All-purpose flour
  • Salt
  • Instant or rapid rise yeast
  • Dried cranberries
  • Pecans or other chopped nuts, like walnuts
  • Orange zest
  • Water

How to Make Cranberry Orange Pecan Bread

First, Make the Dough

bowl with flour, orange zest mixed with wire whisk
dried cranberries and pecans stirred into flour mixture
measuring cup adding water to flour mixture
dough whisk mixing dough in bowl
  1. In a large mixing bowl, whisk the flour, salt, yeast and orange zest together. Stir in dried cranberries and pecans. Pour water directly over the flour mixture.  The water should be cool – room temperature. Using a wooden spoon or hand kneader mix, stir the mixture together just until the water is absorbed into the flour.  Remember this is “NO-knead”.  Don’t mess with it any further.  It’s as mixed as it needs to be.  The dough will be very sticky. Cover with plastic wrap and let sit on the countertop for 12-18 hours.

Do NOT refrigerate.  There is no need to do that.  Room temperature is perfect to get the yeast growing. Do not fret if you only let the dough rise for 11 hours. It’s ok if you get busy and realize the dough has been on the counter for 20 yours.  It’s all good.  It will work.  Trust me. After 12 hours the dough will look bubbly and very wet.

Shape the Loaf & First Bake

Cranberry orange dough formed into a loaf shape
Cranberry orange bread loaf on parchment paper
Cranberry orange dough placed in large pot with parchment paper
Brown loaf cranberry orange bread in pot on parchment paper
  1. Right now start heating your oven to 450 degrees.  Once the oven reaches that temperature, put the pot or whatever you are going to bake your bread in, into the 450℉ oven.  NOW you need to heat that pot for 30 minutes. Just leave it in the oven for 30 minutes.

Make sure the vessel in which you are baking your bread in can take the heat.  If the manufacturer says not to heat the pan over 425 degrees then DON”T.

  1. The dough is sticky.  VERY sticky so prepare yourself.  It will stick to your hands.  Heavily flour whatever surface you are using.  I use a dough scraper to scrape the dough out of the bowl and I use it for shaping the loaf. With floured hands shape the dough into a round boule if using a round pot or an oval loaf if using an oval pot.  Place the loaf on a sheet of silicone coated parchment paper. Cover and let rise while the oven is heating. Once the oven and pot is heated remove the hot pot from the oven and carefully lift the loaf and set inside the hot pan.  Cover with the lid and bake for 30 min.

Once you remove the dough from the bowl you are going to be tempted to knead the dough…DON’T!! Remember this is “NO-knead” dough.  If you start fussing with the dough too much, you will remove all the large air bubbles that have been forming for the past several hours.  RESIST THE TEMPTATION TO KNEAD.

Final Bake!

Overhead shot of bread in pot lined with parchment
  1. After 30 min, remove the lid and bake an additional 15 min. or until golden brown.  Use an instant-read thermometer to check the internal temp.  It should be 195-200℉.  Remove from the oven and carefully lift the loaf out of the hot pot using the parchment paper.  Set on a cooling rack to cool.

Serving Suggestions

I think this unique and delicious bread would make a mean turkey sandwich. Chicken would also be great!

You can slather thick slices of cranberry orange pecan bread with softened butter or cream cheese. Can’t get enough orange? Add on some bright and perky orange marmalade! It’s the perfect morning or afternoon snack.

sliced orange cranberry bread on cutting board with 2 slices

Frequently Asked Questions

What is the point of no-knead bread?

Why is my no-knead bread so dense?

Can fresh cranberries be used in baking?

cranberry orange pecan bread

What is the best way to store homemade bread?

no-knead cranberry bread

More No-Knead Recipes to Try

  • Pumpkin Pecan Bread
  • White Chocolate Pecan Crusty Bread
  • Pumpkin Harvest Bread
  • Lemon Rosemary Gruyere Bread
  • Green Chile Cheddar Bread
overhead shot of sliced cranberry orange pecan bread on a burgundy cloth
4.69 from 29 votes
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No-Knead Cranberry Orange Pecan Bread

This no-knead Cranberry Orange Pecan Bread recipe is packed with tasty goodies, yet is so easy to make in a dutch oven! Proof the dough overnight and before you know it you're slicing into a delicious artisan loaf that has a crisp, chewy exterior with the bright flavor of cranberries and orange zest, plus a delightful crunch of nuts.

Course Breads
Cuisine American
Keyword artisan bread, No-knead bread, no-knead cranberry orange pecan bread
Prep Time 5 minutes
Cook Time 45 minutes
rise time for dough 1 day 18 hours
Total Time 1 day 18 hours 50 minutes
Servings 8 people
Calories 240 kcal
Author Janet Barton

Ingredients

  • 3 cups all-purpose flour unbleached
  • 1 3/4 tsp kosher salt
  • 1/2 tsp yeast instant or rapid-rise peferred
  • 1/2 cup dried cranberries
  • 1/2 cup pecans coarsely chopped
  • 1 tbsp orange zest zest from one orange
  • 1 1/2 cups water cool

Instructions

  1. In a large mixing bowl, whisk together flour, salt, yeast and orange zest.  Whisk together.  Add dried cranberries and almonds, stir. Add water and mix until a shaggy mixture forms.  Cover bowl with plastic wrap and set aside for 12 – 18 hours.  Overnight works great.

  2. Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes.

  3. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating. Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes.

  4. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool.

Recipe Notes

  • The dough is sticky.  VERY sticky so prepare yourself.  It will stick to your hands.  Heavily flour whatever surface you are using.  I use a dough scraper to scrape the dough out of the bowl and I use it for shaping the loaf.
  • Once you remove the dough from the bowl you are going to be tempted to knead the dough…DON’T!!  Remember this is “NO-knead” dough.  If you start fussing with the dough too much, you will remove all the large air bubbles that have been forming for the past several hours.  RESIST THE TEMPTATION TO KNEAD.
  • Make sure the vessel in which you are baking your bread in can take the heat. If the manufacturer says not to heat the pan over 425 degrees then DON’T.
  • I have received many questions asking if the pots need to be greased or oiled?  The answer is an absolute NO!  The pan is so hot that the grease or oil would smoke.  If you really feel the need to do something you can sprinkle the bottom with a little cornmeal.
  • I love the parchment option. However!  Not all parchment is created equal.  Look for parchment with a silicone coating.  I have had parchment stick to the bread before.  I had to cut off the bottom crust and toss it.
  • YES, the parchment can bake right along with the bread.  I haven’t started a fire yet…yet.
  • Keep the bread in an airtight container at room temperature for up to 3 days. Freeze the orange cranberry bread for longer storage.  Cool completely, then slice the entire loaf of bread. Place strips of parchment paper or waxed paper in between the slices. Stack the pieces inside of a plastic ziploc bag; the pieces of parchment make it easy to pull out one piece at a time!

Nutrition Facts
No-Knead Cranberry Orange Pecan Bread
Amount Per Serving (1 large slice)
Calories 240 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g5%
Sodium 513mg21%
Potassium 83mg2%
Carbohydrates 43g14%
Fiber 3g12%
Sugar 5g6%
Protein 6g12%
Vitamin C 1mg1%
Calcium 13mg1%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Breads and Rolls Tagged With: bread, cranberry orange bread, cranberry orange pecan bread, crusty bread, no-knead bread

Previous Post: « Easy No-Cook Cranberry Apple Relish
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Reader Interactions

Comments

  1. Vicki says

    December 20, 2023 at 9:17 pm

    Wonderful recipe…I’ve made 6 loaves for gift giving. Having gifted one to myself, I can say it’s awesome!

    Reply
  2. Vicki says

    December 7, 2023 at 5:12 pm

    It would be helpful to know what the capacity of pan should be

    Reply
    • Janet Barton says

      December 17, 2023 at 3:26 am

      A least a 4 qt pot will work or anything larger.

      Reply
  3. Sharon says

    March 18, 2023 at 12:45 pm

    Hi,
    I Live in the tropics and temperature typically hovers around 30 degrees celsius. Is it still ok to leave it to proof overnight outside or should i tuck it into the fridge at some point to avoid overproofing? Thanks!

    Reply
    • Janet Barton says

      March 20, 2023 at 11:21 pm

      It is best to proof the dough at room temperature. The dough will not properly rise in the refrigerator. You could reduce the yeast is the recipe to 1/4 teaspoon. The bread will rise slower in high temperatures that you have. Please let me know if you have further questions. Happy baking!

      Reply
  4. Mel says

    December 23, 2022 at 10:08 pm

    4 stars
    This bread is very good however, i find that 1 1/2 c. Of eater is bot enough to make it shaggy when I make it. There seems to still be a lot of flour bot getting mixed in. So I added a little more water (about 1/4c. More)
    Also, do you think that adding a little more yeast would help in the rising process? My yeast was new and still good but my loaf seemed a little flat.

    Reply
  5. Rosita Thibodeaux says

    July 24, 2022 at 11:03 am

    5 stars
    This is the most lovely bread ever. I can and have watched your vidEo many times. To me it is like art being created. I have been successful but not always. I live in loUisiana so it is extreMely humid sometimes. I always use your exact measurements but still sometimes my loaf doesn’t rise prOperly. Do you possibly have some suggestion as to why my loaves go in so beautiful but tend to come out flat? I get so excited only to get so deflated after my failed Attempts. I must be doing something wrong but what? Why do i fail at times so big then other times i am successful? Please help if you cAn! Thank you very much!

    Reply
  6. Tess says

    January 27, 2021 at 2:07 pm

    Question
    I dont have a covered cast iron pot. I do have a crocker insert and lid for my crock pot and I have a cast iron skillet with no lid. Would either of these work?
    I’m itcing to try this recipe.

    Reply
    • Janet Barton says

      January 27, 2021 at 4:14 pm

      How deep is your cast iron skillet? If it’s deep enough, it will work beautifully. I have never tried a crockpot insert, but I have received many comments stating that it works great! Make sure the knob of the lid on top can take heat up to 450F. The knob can be wrapped or unscrewed and removed if you think it will melt. Let me know if you have any other questions. I’m happy to help in any way.

      Reply
  7. jonathan says

    January 10, 2021 at 2:32 pm

    5 stars
    I just made this bread and it was great! thanks for the recipe and easy to follow instructions. I didn’t use parchment paper, which made the dough more difficult to get into the cast iron. i think to make it better i would get a proofing basket and give it a second proofing in there, then transfer it into the hot cast iron. It’s an extra step, but i think (at least for me) it would result in a more consistent and fluffier bread. HOwever, my wife likes bread more dense and she loved it, as did my kids. it’s a great recipe for people who like to keep things simple. well done.

    Reply
    • Janet Barton says

      January 12, 2021 at 8:55 pm

      I’m glad you liked the bread. An extra rise time is a great idea for a lighter bread. Thank you so much for sharing a great tip.

      Reply
  8. Mysty says

    July 4, 2020 at 2:03 am

    What can I use instead of a cast iron pot? Would a Corning Ware pot work?

    Reply
    • Janet Barton says

      July 6, 2020 at 6:29 pm

      A Corning Ware pot will work great. If the lid has a plastic knob on it, you will want to remove it or the heat will melt it. Other than that, you’re good to go. A crockpot insert works great as well.

      Reply
  9. Jenn says

    June 19, 2020 at 1:47 pm

    5 stars
    Hi Janet, i hope you and your family are well. I’m Going to try my third recipe of your no knead recipes – excited to try this one. I thought i’d Try with a bit of whole wheat flour. I saw comments on another recipe to try 1/2 and 1/2. Thought i’d try 1 cup whole wheat and 2 cups white. Should i change the water at all? Also some places i saw to use an extra 2 tbsp flour – For this recipe is “3 cups even” better? Thank you!

    Reply
    • Janet Barton says

      June 19, 2020 at 2:21 pm

      Thank you, we are doing great! I recently tried using whole wheat pastry flour in the no-knead bread recipe and really liked it. I didn’t make any water adjustments. Whole wheat flour doesn’t absorb water as much so reducing the water a bit will help when using 100% whole wheat flour. I generally don’t reduce the water when doing partial whole wheat. If you have ever see whole wheat pastry flour, snatch it up and give it a try. I was pleasantly surprised at how well it worked.

      Reply
      • Jenn says

        June 19, 2020 at 4:56 pm

        5 stars
        Thanks – I’ll let you know how it turns out. Most grocery stores here are sold out of flour (and yeast) so I’m using up what i had in the freezer. Thanks for the quick reply!

        Reply
        • Janet Barton says

          June 19, 2020 at 5:19 pm

          Flour is a luxury right now. I can’t wait until the day I can restock on my favorite flours that have been “out of stock” for months.

          Reply
    • Jenn says

      June 20, 2020 at 2:47 pm

      5 stars
      Wow I love love love this recipe. I used 1 cup whole wheat flour and 2 cups + 2 tbsp white flour and followed all instructions above. It is a spectacular loaf! Thank you for the tips. I changed my email so hopefully will start getting Your notifications and newsletters.

      Reply
      • Janet Barton says

        June 23, 2020 at 10:25 pm

        I love the addition of whole wheat flour. Let me know if you do not receive newsletters.

        Reply
  10. BArbara says

    February 15, 2020 at 3:14 am

    5 stars
    i miss your posts. I Don’t know why this is all in caps, Good grief. I have enjoyed so many
    Of youR RECIPES and i will always be GRATEFUL. Keep on rOcking.

    Reply
    • Janet Barton says

      February 17, 2020 at 4:59 am

      Thank you so much Barbara. Bless your heart. I’m hoping to be posting soon. I have my aging parents living with me. Winter hasn’t been too kind to them and they have battled illness. I have had one trip to the ER with a hospital stay and several dr appointments. My fingers are crossed to start posting this week.🤞🏼 P.S.The text does not come through in all caps. 😘

      Reply
      • Barbara Evans says

        February 18, 2020 at 3:43 pm

        5 stars
        Hi Janet, I am sorry to hear about your parents’ illnesses. Sickness and getting older can be so lousy at times. I apologize if I sounded complainy. I just meant that I thoroughly enjoy your blog, and that it has made me a better cook. My family especially loves the Thai chicken wraps. I made them two weeks ago when my daughter had her basketball team over for dinner. ONe of the girls has celiac disease, and with a few tweaks (I used tamari soy sauce bc it is gluten free) the team had a delicious and nutritious meal together. I’ve tried too many of your recipes to count, and we have loved them all…excpet for the pork-n-pears one which Husband say no to, but…you know…Husbands.

        Reply
        • Janet Barton says

          February 24, 2020 at 2:49 am

          Not at all. I appreciate you keeping track of me.❤️ I was hoping to be back at it again last week, but…life. I’m thrilled you had such success with the Thai chicken wraps. It’s a family favorite for sure. My husband isn’t fond of the Pork and pears either. He doesn’t like fruit with his meat. Oh well. Thank you so much.

          Reply
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About Me

Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

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