This no-knead cranberry bread starts with fresh milled flour, sweet raisins, tart cranberries and a spoonful of cinnamon spice. Fruity and flavorful, this overnight bread recipe makes a great breakfast bread or afternoon snack! 

During my teen years my mom would make a delicious fruit bread. It was full of flavor, dried fruits and made the perfect breakfast bread. I’d wake up, scramble a few eggs, slice a piece of fruit bread and pop it into the toaster. Within minutes, I’d have a filling breakfast and be on my way to school! 

Fast forward several years into my mid to upper twenties, I had a craving for that beloved fruit bread that my Mom used to make all those years ago. Without success, I riffled through my mom’s recipe box to find the instructions to make the bread. Both of us looked high and low, rummaged through multiple cookbooks and hand written recipe cards but the cranberry raisin bread recipe was no where to be found. I don’t know if the recipe was lost during the move from the city to the country or it was one of those recipes you find online, save it but cannot remember where you saved it to. Funny how those things happen.

To this day the location of the original recipe still remains a mystery. 

Using the well loved fruit bread as inspiration, I set out to create my own version. My recipe is made with freshly milled hard wheat flour, dried cranberries, sweet raisins and cinnamon. The cranberry bread is lightly sweetened with fruit, making it a delicious breakfast bread or a delightful afternoon snack. I prefer my bread toasted but my husband likes to top his with a bit of butter or cream cheese.

Why You’ll Love This Bread Recipe

• Easy bread recipe. No kneading or special equipment. Simply mix up the dough the night before and in the morning, you’ll have fresh bread ready to pop into the oven.
• No sugar which means you can feel good eating this bread no matter what time of day.
• Packed full of fruity flavor and warm cinnamon spice.
• Very nutritious due to the whole grains and dried fruit.
• Excellent breakfast bread recipe. Spread on a little butter or cream cheese and serve the cranberry bread with eggs, sausage and a little yogurt.
• Pair a slice with a cup of coffee for a delicious mid-afternoon snack.

This post contains affiliate links, which means I make a small commission at no extra cost to you. In any case, I only link to products we actually use on our homestead and that I believe can truly benefit to you. See my full disclosure here. 

Fresh Milled Flour Baking Tips

• A dutch oven with a lid is the best choice for making artisan style breads.
• Hard wheat such as white or red wheat berries have the highest amount of protein which means it is ideal for baking bread.
• Fresh ground flour does not absorb liquid quickly. In this recipe, the dough may initially look dry but as you mix it, it will become moist and sticky. A little patience is key to achieving the best baking results.
• If you desire to create score lines on the top of your bread, grab yourself a lame.
• Dried fruit instead of fresh fruit works best in this overnight bread recipe.

Is Bread Made With Fresh Milled Flour Healthier For You?

Absolutely! By using fresh milled flour in your homemade bread, you can be assured that you are getting the most nutrients, vitamins and fiber in every slice! Commercial flour, such as all-purpose flour has the essential nutrients removed to make the flour shelf stable. Even if the store bought bread is made with flour that is organic, there is absolutely no comparison to the health benefits of making bread at home using freshly ground flour.

Can Bread Made With Fresh Milled Flour Help Your Gut?

Bread baked with freshly milled flour provides the body with plenty of soluble and insoluble fiber. Fiber plays a huge role in the health of the gut by creating bulk in stools, making going to the bathroom easier, helping the belly to stay fuller for longer and feeding the bacteria in the gut. By consuming bread made with whole grains, the prebiotic carbohydrates can help provide crucial nutrients to the body thus supporting a healthy gut and digestive system.

Can I Omit the Vital Wheat Gluten?

Even though vital wheat gluten is an optional ingredient and can be omitted from the recipe if desired, by adding vital wheat gluten into homemade bread recipes can help achieve better baking results. When added in small amounts, vital wheat gluten can improve the density and rise of the loaf.

How to Make Cranberry Bread

Soft on the inside, crusty on the outside with sweet dried fruit scattered throughout every bite. You’ll enjoy this easy overnight cranberry bread recipe for breakfast, snack time or even served during holiday gatherings. 

Ingredients 

2 3/4 cups warm water
1 teaspoon honey
1 teaspoon instant yeast
1 1/2 tablespoons oil
1 1/2 teaspoons vital wheat gluten, optional
6 cups freshly milled hard white wheat flour
1 1/2 teaspoons salt
3/4 cup dried cranberries (I like these from Azure Standard)
1/2 cup raisins
1 1/2 teaspoons cinnamon

Directions

In a large bowl, combine the warm water, honey and yeast until slightly creamy looking. Stir in the oil. Add the vital wheat gluten (if using), 3 cups of flour, cinnamon and salt and mix until a wet batter forms. Next, add the cranberries, raisins and the remaining 3 cups of flour. Initially the dough may look dry but as you mix it, it will become moist and sticky. Cover bowl with plastic wrap and allow to rise for 12-15 hours or until the dough has doubled.

Remove the dough from the bowl. Transfer the dough to a floured surface. Carefully shape into a round loaf. Dust the top of the loaf with flour. Line a colander with parchment paper or a linen couche then place the loaf seam side up. Cover the colander with a tea or kitchen towel. Allow the dough to rise at room temperature for 30 minutes.

While the loaf is rising, preheat the oven to 475° F. Place the dutch oven with the lid on inside the oven for at least 30 minutes. 

When the loaf is ready to bake, place a sheet of parchment paper over the top of the colander. Invert the loaf and place it seam side down onto the sheet of parchment paper. Remove dutch oven and carefully lower the parchment and loaf into the pot. Put the lid back on and bake the loaf for 30 minutes. Remove the lid and bake for an additional 13-15 minutes until the bread it golden brown and crisp.

Lift the loaf of bread out and place on a wire rack to cool completely. Leftovers can be stored in an airtight container.

Try These Fresh Milled Flour Recipes

No-Knead Whole Grain Bread

Whole Grain Cinnamon Rolls

Easy Dinner Rolls

Pull Apart Garlic Bread

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