Name: No Knead Fruit and Nut Bread Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 18 h 45 min
Cuisine: American
Ingredients: 3 cups all-purpose flour (420 g); 1 cup whole wheat flour (140 g); ¾ teaspoon instant yeast; 2 teaspoons salt; ½ cup dried cranberries; ½ cup golden raisins; ½ cup walnuts; ½ cup pecans; 1½ to 1¾ cups water

Jump to Recipe· 4.2 from 63 reviews

If you’ve been searching for a delightfully simple yet deeply satisfying bread to make at home, look no further than this No Knead Fruit and Nut Bread Recipe. It’s a charming blend of chewy, nutty crunch and bursts of sweet dried fruit that comes together with minimal effort. This bread boasts a golden crust, a tender crumb, and a complex flavor developed through a slow, hands-off fermentation process. Whether you’re an experienced baker or a kitchen newbie, this recipe will quickly become your go-to for an impressive homemade loaf that feels both rustic and comforting.

Ingredients You’ll Need

The image shows nine transparent round bowls and one transparent measuring cup placed on a white marbled surface. The center bowl is the largest and filled with white flour, while below it is a medium bowl with light brown flour. To the left, four small bowls hold chopped walnuts, pecans, yellow raisins, and dark dried cranberries, arranged vertically from top to bottom. At the bottom right of the medium bowl, two very small bowls contain white salt and light beige yeast. At the top right side, the measuring cup is filled with clear water. On the far right rests a yellow spatula with a light brown wooden handle lying on a white towel with blue stripes. Photo taken with an iphone --ar 4:5 --v 7

The beauty of the No Knead Fruit and Nut Bread Recipe is in its simplicity – each ingredient plays a vital role in crafting the perfect loaf. From the flours that create structure, to the fruit and nuts that add bursts of flavor and texture, every component is essential for this bread’s distinctive character.

All-purpose flour (3 cups / 420 g): Provides the main body of the bread and creates a soft yet sturdy crumb.
Whole wheat flour (1 cup / 140 g): Adds earthiness, depth, and a lovely wholesome texture.
Instant yeast (¾ teaspoon): The magic agent that initiates fermentation and rises the loaf without fuss.
Salt (2 teaspoons): Enhances all the flavors and keeps the yeast activity balanced.
Dried cranberries (½ cup): Introduce sweet-tart pops of juicy flavor throughout the bread.
Golden raisins (½ cup): Add natural sweetness and moisture, balancing the nuts and whole wheat.
Walnuts (½ cup): Provide a crunchy, slightly bitter note that contrasts beautifully with the fruit.
Pecans (½ cup): Bring rich, buttery undertones and a satisfying crunch.
Water (1½ to 1¾ cups): Hydrates the flours and activates the yeast, creating that perfect sticky dough consistency.

How to Make No Knead Fruit and Nut Bread Recipe

Step 1: Combine Dry Ingredients and Add Fruit and Nuts

Start by mixing the all-purpose flour, whole wheat flour, salt, and instant yeast in a large bowl until everything is evenly distributed. Stir in the dried cranberries, golden raisins, walnuts, and pecans so that they scatter beautifully throughout your dough. This combination is where the delicious character starts to build, promising that wonderful fruit and nut medley in every bite.

Step 2: Add Water and Mix the Dough

Pour 1½ cups of water into the dry ingredients and stir to combine. The dough will look shaggy, sticky, and somewhat messy – that’s exactly how you want it. If the dough feels too stiff, add a little more water, up to 1¾ cups, until there are no dry patches. Resist the urge to knead; the magic of this recipe is letting time do the work for flavor and texture.

Step 3: Let the Dough Rest and Ferment

Cover the bowl with a lid or plastic wrap and leave it at room temperature for 12 to 18 hours. This slow fermentation is what gives the bread its depth of flavor and beautiful texture. After this long rest, your dough should be bubbly, risen, and a bit darker. The scent will already have you eager to bake!

Step 4: Prepare the Dough for Baking

Place a sheet of parchment paper on your countertop and dust it generously with flour to prevent sticking. Wet your hands to gently fold the dough over itself a few times; this technique releases trapped air pockets and helps shape it. Form the dough into a smooth round, placing it seam side down on the parchment. Dust the top with more flour and cover it with a mixing bowl or inverted Dutch oven to rest for another 1 to 2 hours.

Step 5: Preheat Your Oven and Dutch Oven

About an hour into the second rise, place a lidded cast iron Dutch oven inside your oven and preheat to 425ºF (220ºC). This heavy pot will create a steamy environment, trapping moisture so your bread develops a crackly, golden crust.

Step 6: Score and Bake the Bread

Carefully remove the hot Dutch oven from the oven, lift the dough on its parchment into the pot, and make three confident slashes across the top with a sharp knife or baker’s lame. Cover the pot with the lid and bake for 30 minutes. Then, remove the lid and continue baking for an additional 10 to 15 minutes until the crust deepens to a gorgeous golden brown.

Step 7: Cool Your Masterpiece

Once baked, take the bread out of the Dutch oven and let it cool on a rack for at least 30 minutes. Patience here lets the crumb set perfectly inside, so when you slice in, you’ll get moist, tender crumb with crunchy fruit and nut pockets. This final rest makes all the difference!

How to Serve No Knead Fruit and Nut Bread Recipe

A round loaf of bread with a golden brown crust that is dusted lightly with white flour. The surface has rough texture and deep cracks showing the soft inside. Dark raisins or olives are spread throughout the crust, some peeking through the surface. The bread sits on a piece of light brown parchment paper that has soft wrinkles. The background is a white marbled texture, and in the upper part, a teal cloth with thin white and green stripes is slightly visible. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

This bread is tasty on its own but can be elevated with simple garnishes. A light spread of cream cheese or ricotta highlights its sweetness and nuttiness. You can also drizzle honey or a touch of butter while the bread is still warm for an indulgent treat.

Side Dishes

This loaf pairs beautifully with hearty soups like butternut squash or a chunky vegetable stew. It also complements cheese boards brilliantly, especially with creamy brie or tangy goat cheese, making it a perfect side for brunch or cozy dinners.

Creative Ways to Present

For a delightful breakfast, toast thick slices and top with smashed avocado and a sprinkle of chili flakes. Or, use the bread for an elegant open-faced sandwich with smoked salmon and dill. Its natural sweetness also lends itself well to pairing with nut butters and fresh fruit for a wholesome snack.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover bread tightly in plastic wrap or keep it in an airtight container at room temperature. It will stay fresh for up to 3 days, perfect for quick breakfasts or snacks on the go.

Freezing

The No Knead Fruit and Nut Bread Recipe freezes well either sliced or whole. Place the bread in a freezer bag or wrap it securely with foil first. When ready to enjoy, thaw overnight in the fridge or at room temperature for a few hours.

Reheating

To refresh your bread, pop slices in the toaster or warm the whole loaf in a 350ºF oven for about 10 minutes. This restores crusty charm and revives the vibrant flavors of the fruit and nuts beautifully.

FAQs

Can I substitute the dried fruits or nuts in this recipe?

Absolutely! Feel free to swap dried cranberries and golden raisins for other dried fruits like chopped apricots, cherries, or figs. Nuts such as almonds, hazelnuts, or even pistachios can be used depending on your preference. Just make sure to keep the total quantity similar to maintain the dough balance.

What if I don’t have a Dutch oven? Can I still make this bread?

You can bake the bread on a baking stone or sheet, but the crust might not be quite as crisp and crackly. To mimic the steam environment, place a pan of water in the oven while baking or spritz the oven walls with water when you put the bread in. It won’t be exactly the same but will still be delicious.

How important is it to let the dough rest for 12 to 18 hours?

This resting period is key—it lets the yeast ferment slowly, bringing out complex flavors and improving the bread’s texture. While you can shorten the time, the full rest delivers that signature depth and a perfect crumb.

Can I use bread flour instead of all-purpose flour?

Yes, bread flour will give the bread a chewier texture thanks to higher protein content, which some people prefer. Just remember that whole wheat flour is still part of the mix to keep the loaf balanced and flavorful.

How do I know when the bread is fully baked?

The crust will be deeply golden brown and firm to the touch. You can also tap the loaf’s bottom; it should sound hollow. If you’re unsure, use an instant-read thermometer—the internal temperature should be around 200ºF.

Final Thoughts

Making the No Knead Fruit and Nut Bread Recipe is truly a rewarding experience that brings such joy to your kitchen. The hands-off approach means minimal effort while still gifting you with an artisan-quality loaf full of rustic charm, sweet fruit, and crunchy nuts. I can’t wait for you to try this recipe and share it with friends and family—the warm, fragrant bread is sure to become a beloved staple in your baking repertoire!