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 pecans.
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 bread slightly warm wrapped in a cute dishcloth or even simple cellophane tied up with a bow.
Mixing No-Knead Dough
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6- 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.
Preheating the Oven and Pot
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.
Shaping and Baking the Bread
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- 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.
- 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.
- 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.
I think this bread would make a mean turkey sandwich.
No-Knead Cranberry Orange Pecan Bread
Simple no-knead bread with dried cranberries, orange zest, and pecans. Baked in a preheated pot for an artisan crisp crust.
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
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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.
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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.
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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.
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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.
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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!
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!
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.
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!
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.
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.
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.
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.
What can I use instead of a cast iron pot? Would a Corning Ware pot work?
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.
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!
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.
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!
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.
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.
I love the addition of whole wheat flour. Let me know if you do not receive newsletters.
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.
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. 😘
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.
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.