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