Best 4 Almost No Knead Cranberry Pecan Bread Recipes

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From the perfect balance of sweetness and tartness of the cranberries to the simple and rustic charm of pecans, almost no knead cranberry pecan bread is an autumnal delight that is sure to become a family favorite. This easy-to-follow recipe uses basic pantry staples, making it an approachable treat for bakers of all experience levels. With its tender and fluffy crumb, this bread is a delicious addition to any breakfast or brunch spread. Let's dive into the simple steps to create this delectable treat.

Here are our top 4 tried and tested recipes!

ALMOST NO-KNEAD CRANBERRY-PECAN BREAD



ALMOST NO-KNEAD CRANBERRY-PECAN BREAD image

Categories     Bake

Yield 1 loaf

Number Of Ingredients 8

3 cups unbleached all-purpose flour (15 ounces), plus additional for dusting work surface
1/4 teaspoon instant or rapid-rise yeast
1 1/2 teaspoons table salt
1/2 cup dried cranberries
1/2 cup toasted pecan halves
3/4 cup plus 2 tablespoon water - room temperature
1/4 cup beer (lager)
1 tablespoon white vinegar

Steps:

  • 1. Whisk flour, yeast, salt, cranberries, and pecans in large bowl. Add water, beer, and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours. 2. Lay 12- by 18-inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray. Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours. 3. About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 500 degrees. Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough. Carefully remove pot from oven and remove lid. Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge). Cover pot and place in oven. Reduce oven temperature to 425 degrees and bake covered for 30 minutes. Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 20 to 30 minutes longer. Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.

COOK'S ILLUSTRATED ALMOST NO KNEAD BREAD



Cook's Illustrated Almost No Knead Bread image

If you're familiar with the "traditional" no knead recipe, I think you will find the results of this significantly different. This crust has a nice crunch to it but is much thinner and easier to chew and the interior crumb is tighter (smaller holes) and softer.

Provided by Eric Rusch

Categories     Recipes

Yield 1 Loaf

Number Of Ingredients 16

White Flour Recipe
3 cups (15 ounces) all purpose or bread flour
1/4 tsp. instant or rapid-rise yeast
1 1/2 tsp. salt
3/4 cup plus 2 Tbs. (7 ounces) water at room temp
1/4 cup plus 2 Tbs. (3 ounces) mild flavored lager
1 Tbs. white vinegar
Whole Wheat Recipe
2 cups (10 ounces) all purpose or bread flour
1 cup (5 ounces) whole wheat flour
1/4 tsp. instant or rapid-rise yeast
1 1/2 tsp. salt
2 Tbs. honey (I used 2 Tbs. raw sugar)
3/4 cup plus 2 Tbs. (7 ounces) water at room temp
1/4 cup plus 2 Tbs. (3 ounces) mild flavored lager
1 Tbs. white vinegar

Steps:

  • Follow directions in videos.
  • Baking Instructions: For both these recipes, preheat your oven with Dutch oven or Cloche inside to 500 degrees. Reduce temperature to 425 when the bread dough goes in and bake covered for 30 minutes. Then remove cover and bake an additional 15 minutes or until the internal bread temperature reaches about 200 degrees.

CRUSTY CRANBERRY BREAD WITH CARAMEL ALMONDS (ALMOST NO KNEAD)



Crusty Cranberry Bread With Caramel Almonds (Almost No Knead) image

This bread is absolutely amazing!!! I started with the basic dough from the book "Artisan Breads in 5 Minutes a Day" and then started to play around. This is a deliciously sweet (not too sweet, though) bread loaded with nuts and cranberries and then topped off with brown sugar and almond crust. This is very close to the bread from "When Pigs Fly" except it doesn't cost $7 a loaf. This comes together very easily, so don't let the long list turn you off. This makes 4 loaves. The original recipe could be set aside in the fridge for up to 2 weeks, allowing you to make a loaf when you liked. I'm not sure this would work, since I haven't tried it. Also, I like to use non stick foil, but feel free to use a pizza stone instead (with corn meal to avoid sticking). UPDATE: I have changed the order around a bit, since it seems that there was an unexpected fermentation between the yeast and the cranberries.

Provided by C. Taylor

Categories     Yeast Breads

Time 3h15m

Yield 4 one pound loaves, 48 serving(s)

Number Of Ingredients 15

1 cup almonds (roughly chopped)
3 tablespoons butter
1/2 cup brown sugar, packed
1/2 teaspoon cinnamon
2 tablespoons yeast
3 cups warm water
6 1/2 cups flour (I used bread flour but all purpose is ok)
1 tablespoon salt
3 tablespoons vanilla extract
1/2 cup brown sugar
1 1/3 cups dried cranberries
5 tablespoons butter (room temp)
1/2 cup almonds, chopped fine
1/3 cup brown sugar
1 cup hot water

Steps:

  • For the caramel almonds: In a nonstick saucepan heat the ingredients for the caramel almonds over med. high heat for about 8 min until thick and bubbly. Spread out on a non stick pan, and cool in the fridge. Once cool seperate into little pieces and leave at room temperature.
  • For the dough: In a VERY large bowl add the yeast, then the water, flour, brown sugar, and vanilla extract. Mix well until all the flour has been incorporated. Cover bowl with plastic wrap (sprayed with butter spray). Set in a warm area to rise for 2 hours (I turn my oven to warm for 3 minutes, turn it off, and then put my dough to rise in there. Just make sure it's not too hot.).
  • When the dough has risen, you may at this point put it in the fridge to use at a latter time or use now.
  • When ready to use, cut away about 1/4 of the dough from the rest, and gently mix in a 1/4 of the cranberries and caramelized almonds, until well incorporated. Form into a ball by tucking the edges of dough under until it forms a tight ball.
  • Place on a non stick pan (I like to use the non stick foil) and let it rise in a warm area for another 30 minutes.
  • Meanwhile, preheat oven to 375 degrees, with a shallow metal pan on the bottom rack. Mix together the topping ingredients.
  • Once the dough has risen, top off with 1/4 of the topping and place on the middle rack. Before closing the door, toss the 1 cup of hot water into the metal pan, closing the door quickly to trap the steam. Bake for 25 to 30 minutes.

ALMOST NO-KNEAD BREAD



Almost No-Knead Bread image

Recipe paraphrased from a recipe in Cooks Illustrated 1/2008 This recipe comes out best made in an enameled cast-iron dutch oven with a lid that fits tightly. It can also be made in a regular cast-iron dutch oven or a heavy stockpot. Use a mild flavored beer like Budweiser or a mild flavor non-alcoholic beer. The bread is best the day it's baked. It can be wrapped in foil and stored in a cool dry place for 2-days. This recipe makes one large, round loaf of bread

Provided by evegpt

Categories     Breads

Time 2h

Yield 10 serving(s)

Number Of Ingredients 8

3 cups unbleached all-purpose flour (15-oz)
1/4 teaspoon fast rise yeast
1 1/2 teaspoons regular table salt
3/4 cup water, plus
2 tablespoons water, at room temperature (7-oz)
1/4 cup mild-flavored beer, plus
2 tablespoons mild-flavored beer (3 oz)
1 tablespoon distilled white vinegar

Steps:

  • In a large bowl, whisk together flour, yeast and salt. Now add the water, beer and vinegar. Fold batter using a rubber spatula. Scrape the dry ingredients from the bowl bottom and continue folding until a ragged ball of dough forms. Cover bowl with some plastic wrap. Allow to sit at room temperature for 8 to 18 hours.
  • In a 10-inch skillet, place a 12 x 18 inch piece of parchment paper. Spray parchment paper with nonstick cooking spray. Take the bowl of dough and turn out onto a lightly floured work surface. Knead dough 10 to 15 times. Pull edges of dough from edges into the center to form a ball of dough. Place the dough with the seam side down, into the parchment lined skillet. Spray dough with nonstick cooking spray. Cover the dough loosely with a piece of plastic wrap. Allow to rise at room temperature until the dough is doubled in size, about 2-hours. The dough should not easily spring back when poked.
  • Place a 6 to 8 quart, heavy bottom, Dutch oven with lid, on lowest oven rack. Preheat the oven at 500°F for 1/2 hour. Lightly dust top of dough with flour and then make single 6-inch long, 1/2 inch deep cut on the top of the dough with a sharp knife or razor blade. Take preheated Dutch oven from from the 500°F oven and remove lid. Using edges of parchment paper, pick up dough from frying pan and place into Dutch oven. Allow extra parchment paper to hang out of Dutch oven and cover dough with lid. Return covered Dutch oven to oven and turn temperature down to 425°F Bake bread covered for 30-minutes. Remove lid and continue baking until bread is deep brown and an instant read thermometer, inserted in loaf center, reads 210°F This may take 20 to 30 minutes after removing cover. When done, remove bread from Dutch oven and cool on wire rack for 2 hours, until bread reaches room temperature.

Nutrition Facts : Calories 140.9, Fat 0.4, SaturatedFat 0.1, Sodium 350.4, Carbohydrate 29, Fiber 1, Sugar 0.1, Protein 4

Tips:

  • Use fresh cranberries for the best flavor. If you only have frozen cranberries, thaw them completely before using.
  • Toast the pecans before adding them to the bread batter. This will enhance their flavor and make them more crunchy.
  • Do not overmix the bread batter. Overmixing will result in a tough, dense loaf of bread.
  • Let the bread cool completely before slicing and serving. This will help to prevent the bread from crumbling.

Conclusion:

Almost No-Knead Cranberry Pecan Bread is a delicious and easy-to-make bread that is perfect for any occasion. It is moist, flavorful, and packed with cranberries and pecans. This bread is sure to be a hit with your family and friends.

Here are some additional tips for making Almost No-Knead Cranberry Pecan Bread:

  • If you do not have a Dutch oven, you can bake the bread in a greased 9x5 inch loaf pan. Just be sure to reduce the baking time to 30-35 minutes.
  • You can use other dried fruits instead of cranberries, such as raisins, cherries, or blueberries.
  • You can also add other nuts to the bread, such as walnuts, almonds, or hazelnuts.
  • If you want a sweeter bread, you can add a tablespoon or two of honey or maple syrup to the bread batter.
Enjoy this delicious and easy-to-make bread!

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