overhead shot of sliced cranberry orange pecan bread on a burgundy cloth
5 from 5 votes

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.

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


  • 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


  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

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.