No Knead Fruit and Nut Bread

No Knead Fruit & Nut Bread

No Knead Fruit & Nut Bread

This recipe also works with 100% bread flour or all purpose flour. I use red and yellow raisins for color. Be sure to reduce the heat in step 6 or the sugar will cause the bottom crust to burn. Always aerate your flour before measuring. (For the overnight method, simply switch to COOL water and let the dough rest overnight on the counter top for 10 to 12 hours). - Jenny Jones

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 4 hours, 25 minutes

Makes: One loaf

No Knead Fruit & Nut Bread


  • 1 1/2 cups whole wheat flour
  • 1 1/2 cups bread flour (or all purpose flour)
  • 1/2 cup diced walnuts
  • 1/2 to 2/3 cup raisins
  • 3 Tablespoons sugar (or 4 Tbsp. for a sweeter bread)
  • 1 teaspoon salt
  • 1/4 teaspoon yeast (instant or active dry)

  • 1 1/2 cups warm water up to 130° F.
  • about 2 Tablespoons extra flour for shaping


  1. Combine flours, walnuts, raisins, sugar, salt & yeast in a large bowl. Stir in water until it’s well combined.
  2. Cover with plastic wrap and let stand at room temperature for 3 hours.
  3. After 3 hours dough will become puffy and dotted with bubbles. Transfer to a well-floured surface and sprinkle dough with a little flour. Using a scraper fold dough over 10-12 times & shape into a rough ball.
  4. Place in a parchment paper-lined bowl (not wax paper) and cover with a towel. Let stand on counter top for about 35 minutes.
  5. Meantime, place a 3 to 5-qt Dutch oven with lid in a cold oven and preheat to 450° F. My oven takes 35 minutes to reach 450°.
  6. When oven reaches 450°, carefully, using oven gloves, lift the parchment paper and dough from the bowl and place gently into the hot pot. (parchment paper goes in the pot too) Cover and return to oven and immediately REDUCE HEAT TO 400° F. Bake for 30 minutes.
  7. After 30 minutes, remove lid and parchment paper. Return, uncovered, to oven and bake about 10 more minutes.

Notes: For more on this recipe in my blog click here.

94 Comments on "No Knead Fruit & Nut Bread"

  1. DL

    I’ve been making bread for several years. All kinds. These recipes are my go-tos now. They can be done in one day and are delicious. This fruit and nut is my favorite for toast. Right now I have one rising with dried blueberries (usually use cranberries but was out) and walnuts.
    I have started making them in a loaf pan for easier toast slices and they have done very well. Thanks, Jenny.

  2. Ivy

    Jenny, what about adding cracked wheat to this recipe for no-knead-fruit-nut-bread? Would i need to increase the water?

    thanks – Ivy

    • Ivy

      And that could be pretty fine grained bulgur (trying to use it up), or my regular coarse grained. And either could be pre-cooked, soaked or dry, as needed.

  3. Ann Marie - Ontario, Canada

    I use an air fryer paper liner in my Dutch Oven instead of parchment paper and it works like a charm. Perfect size and can be reused! You rock Jenny!

  4. Shirley

    Can you bake this bread with out a dutch oven?

    • Ivy

      I bake mine in a loaf pan all the time, as my daughter prefers hers in that shape. After the final rise I pat it out into a rectangle, say as wide as my loaf pan and maybe 17 inches long – it might have rest for say 10 mins to allow the dough to relax enough to reach this dimension. Then I roll it up from the short end, and close the ends up a little before putting it into the loaf pan, I typically line the loaf pan with parchment, or one o f those new silicone “loaf lifters”, and bake as directed. The baking time could increase due to the shape change and no lid to hold the heat in, but sometimes I put a bowl or whatever over the loaf pan while first baking. And I put a container of boiling hot water in the base of the oven for steam.

  5. Alina

    Can you smell it? My husband loves bread- so we will cut into it soon. In the morning some in the toaster. What a way to wake up.
    Thanks Jenny for everything

  6. Cindy H

    Loved your cable show many years ago. I still miss it. So glad to have found your website. Question on your no knead breads. Can I use gluten free flours in lieu of AP / wheat flours? Do I need to adjust yeast , water or sugar? Thank you for the info.

  7. Derry

    Not enough yeast! The bread is fantastic!! However, I really think the amount of yeast called for in this recipe is a misprint. I’ve been making other no knead breads using Jenny’s recipes for more than and a year. All of the recipes that call for letting the bread sit on the counter for 3 hours call for 1 tsp of yeast. The overnight breads call for 1/4 tsp yeast. Based on my experience and the other reviews posted here, I decided to made the recipe with 1 tsp and it worked out just fine. I just can’t see how 1/4 tsp of yeast would yield the proper rise in 3 hours. Your choice to experiement of course, but I recommend going with 1 tsp.

    • BA

      At first, I agreed that 1/4 tsp was unusual and insufficient, but after trying this recipe and other ‘No-Knead’ recipes several times, it is all that is needed. I guess it’s the extended time of rise over the usual few hours.

  8. Lynn T.

    Absolutely delicious!! I doubled the raisens and walnuts but followed the recipe exactly on everything else. I gave a piece to my friend and now she’s making one too!! Yummy, thank you for the recipe😁

  9. EsterF

    Love you Jenny, I’m a first time bread maker??and came across your website. I am so glad that I started my bread baking experiments with your recipes. I have only made the whole wheat and fruit and nut bread so far, but I have had beautiful results. Although I have changed a few things in the fruit & nut bread because my husband is dietetic so I substituted the sugar with monk fruit / erythritol sweetener after two hours of proofing the dough I was having no rise after a full 3 hrs. I was only seeing a small rise not really doubling in size so I let it go for a total of 5 1/2 hrs. and it worked don’t know what happened. Baked it normally and came out with a gorgeous loaf of bread and the taste to died for. Thank you, 🧑🏼‍🍳

  10. Ronald

    I just made the no knead fruit and nut bread and used dried cranberries, yellow raisins, and walnut pieces. I followed the recipe and even used the hint regarding fluffing the flour to make sure it was the right amount and used 1/4 teaspoon of red star quick rise instant dry yeast not expired but the loaf did not really raise and was dense. It tastes fine but it is very dense. Suggestions? Does it make a difference that I used King Arthur White Whole Wheat flour which was what I had on hand?
    Thanks, Ron

  11. Ronald

    I assume that when you place the dough in the dish that the dough is inverted so that the parchment paper is on top just beneath the lid. Or Am I reading this wrong?? Ron

    • Jenny Can Cook

      The parchment paper goes on the bottom, under the bread. You can watch the video with my “Fastest No Knead Bread” to see how it works.

      • Ronald

        Thank you. I missed that step the first time through. I made your Paczkis Saturday and Bobbie my wife, helped me scarf them down in record time. Sine I do not have a pastry bag system, I simply used my long nosed turkey baster to insert the raspberry jam. It worked. I tried to send a pict6ure but did not do it correctly.

  12. Ronald

    I can hardly wait to fix this recipe! We used to live near Hayward Wiconsin and patronized a bakery there that baked a similar type bread which Bobbie, my wife, loved so I am going to bake this tomorrow. If It turns out, I will send a picture of it. Thanks, Ron

  13. Wendy

    This bread is so delicious! I used dried apricots and walnuts because I was out of raisins and was dying to try it.It is sooo good.Super easy. I am going to make two more loafs tomorrow to give to the neighbors as Christmas gifts!Definitely on my regular rotation now.

  14. Patricia

    Thank you, thank you, thank you for this recipe. I already LOVE your faster no knead bread. My family loves it. This is the first time I made the Raisin Bread because the store where we always bought it changed the recipe and my husband no longer likes it. So I decided to see if you had one. It is fabulous. I followed the recipe exactly, except I added 1/2 teaspoon of yeast. I also want to note that I use 00 flour from Italy for all my bread baking. It is more expensive, can easily be found in supermarkets, as well as speciality Italian stores. It really makes the difference especially in Italian breads.

  15. Maria

    I was distracted and added warm water when mixing this bread even though I intended to use the overnight method. Will this affect the outcome since I didn’t use cool water? I hope I can salvage it!

  16. Jeanette Schutz

    Very good!! I’m always doubtful when I see 1/4t yeast, but it did work. I’d like a little taller loaf, but I see from your picture yours is not that tall either. Next time I will add even more sugar than the 4T. I like a sweet bread! Can cinnamon be added and how much? Thanks!

    • Paolo

      It was delicious! I added more yeast and a 1/4 cup of olive oil. I wanted it to be super moist and it was. This is a very forgiving recipe that allows for a variety of creativity! Thanks Jenny;)

  17. Ivy

    Oh man this was good!! And so easy too. I used 3/4 c dried fruit, 1/4 c each chopped pitted dates and green and Thompson raisins, plus the 1/2 c walnuts, and it was perfect. I might add a tad bit more salt next time, but that’s just personal taste. I had to freeze the last few slices or was afraid I would have devoured the entire loaf. Thank you for such a great recipe!

  18. Pako

    Hi Jenny,
    For the first time I tried to make your No Knead Fruit & Nut Bread, I used your instructions from this web site and my dough did not rise or nearly rise, I was thinking that the 1/4 teaspoon of active dry yeast was not enough, I left the dough over night so I’m a little disappointed, please tell me where I went wrong ?……….<

    • Baker Barry

      There are two possible first issues to look at for a low or no rise, and I have made both mistakes. One is old yeast. Check the expiration date. The newer the yeast the better the probability of a good rise. The other is using water below 130 degrees. Colder water will inhibit optimal rise. I use a meat thermometer to always heat my water to between 130 and 140. By the time I add it to the dry ingredients it cools.

  19. DonnaRose

    Do u have a good nut roll recipe, or can I use ur poppyseed dough and just add my nut mixture? Tu

  20. Closet Chef

    I just discovered this recipe and decided to try it. What can I say but, OH MY!!! So very good and easy to make. For sure this is a keeper. THANK YOU for sharing with us!

    • Cecilia

      Closet Chef, I added 1/2 a cup of chopped chocolate during the kneading stage for extra yum factor! Try it!

  21. Linda Straczynski

    Hi Jenny, well you did it once again. Fabulous bread. Guests loved it. I used all purpose bread flour bc I don’t usually buy wheat flour, but I will try it..Been making your bread recipes for the last couple years..Always fabulous. I generally try different things with some recipes. This one, I used pecans and golden rasins.. Being Greek, we use a spice called Mahlep (which is made from ground cherry pits.) when we make Greek Easter Bread. Phenomenal aroma and taste in this bread, which I added also..Came out great. My friend sent me a picture this morning, toasted with butter.. Another great recipe Jenny…

  22. Melinda

    Has anyone tried this recipe but adding cinnamon?

    • Ilovebread

      I started out making Jenny’s no knead breads with great success, and being a fearless cook, branched out. I have made this with 1 cup raisins, 2 tsp cinnamon, 2 tsp sugar (other ingredients same as Jenny’s except 1/2 tsp quick yeast works for me). Use same method. When folding after the rise, I carefully sprinkle some brown sugar in the folds. Bake same way. Wow! Yep, some of the brown sugar can burn a bit on the bottom, but it’s just crispy deliciousness. If I were you, just start with the cinnamon. It’s awesome. Thanks Jenny for all your fantastic ideas!

  23. D. Lynn Carmichael

    Easy recipe, superb results.
    Thanks, Jenny!

  24. Joli

    I have made several of your breads each wonderful. I made the 2 hour White bread tonight. I made this one last week. I was wondering would this work substituting rasins with craisins? I love craisins in bread but the recipe I use is 18 hours rise time by then it makes a purple loaf.

    • Ilovebread

      Yes you can! I think I’ve tried that 18 hr bread recipe…didn’t work for me either! I only ever follow Jenny’s method now, which I’ve been using for a long time.
      Here’s my version of Craisin Orange bread. Use Jenny’s recipe above, method and all. Substitute 1 cup craisins, and zest of one orange instead of raisins and walnuts. I’ve also used some lemon zest with the orange. 1/2 tsp quick rise yeast works for me, and since the craisins are usually bigger than raisins, I cut them in half. All other ingredients and method same as Jenny’s. She’s my bread guru now!!

  25. Colleen

    My first time making bread & SUCCESS!
    I tried the regular bread first and it turned out perfect. Last night I decided to try the fruit & nut. The shaping didn’t go very well & I thought for sure it would not turn out. The dough was really sticky, runny & wet. I folded in some extra flour, but could not get it to dry up & shape. I decided to bake it anyway and we are in heaven enjoying this delicious bread for breakfast this morning! IT WORKED!
    I’m over the moon and completely in love with these bread recipes. The olive loaf is next – so excited! Thank you Jenny

  26. Betty

    I don’t have whole wheat flour. Can I use bread flour for this recipe?

  27. Dottie

    Whole wheat bread, best one ever and I have baking bread for 50 plus yrs. Thank you Jenny!

    • Melanie

      Thank you for your review! What do you think about letting the dough rise over night? Would it be too long? If I can’t bake for 7 or 8 hours after mixing, do you think it would be better to mix it up and pop it into the fridge? Thank you in advance for your advice!!

      • Jenny Can Cook

        Please read the notes at the top of the recipe.

        • Melanie

          Thank you Jenny! Nothing like reading the directions… I have a loaf in the oven right now!

  28. Sandy May

    This was easy and delicious! I used only all purpose flour, didn’t have whole wheat. I had a small bag of dried fruit and nuts that I just tossed 1 cup of it into the mix after rough chopping the larger nuts.

  29. GAIL

    This bread is so delicious. I make a few changes, such as, I use brown sugar, half raisins and half dried cranberries.

    I make only a half recipe, starting it at night with cool water. Then in the morning I bake it. This smaller loaf is just a perfect size for my husband and myself. It is so yummy—-my “go to” recipe!

    • DIANA

      Very interested in half recipe as I am alone. Do u cook it for 30 minutes still when half a recipe

      • Jenny Can Cook

        I have halved my loaves before and found it still took the same amount of time to bake.

    • Ilovebread

      This bread keeps for a few days in the cold covered Dutch oven , then I slice and freeze anything left. Delicious after thawing or toasting. Why use the oven more than you have to?

  30. Caterina

    Thank You Jenny!
    I love your recipes!!!

  31. Jacy

    Hi Jenny
    Thank you ,thank you,thank you. My bread turned out so beautiful and delicious
    I have a proof dial on my electric range , everything was so easy,The best part is bragging about your homemade bread and sharing the recipe. Jacy
    PS: love your website

  32. Lori

    Hi Jenny! This is my 3rd one in 2 days. Two fruit and nut (second one with cranberries instead of raisins, as I ran out). The first bread was your faster no knead one. I can’t wait to try this one!! Love your videos…’re so happy!

  33. Julie

    I baked this bread but in rolls form this morning and oh, it was incredibly delicious again! I fed my family and boss and they loved the bread! We all had t for lunch- sooo satisfying! I got the roll idea from Jenny’s crusty roll recipe- Thank you Jenny! You’re wonderful!

  34. Jorma huhtala

    Hyvää tuli pataleivästä ,hedelmiä ja pähkinöitä joukkoon!

  35. Martha

    How long should we wait before cutting the bread once it’s out of the oven? I just made it..followed the recipe exactly but couldn’t wait to try it and cut into it the bread right away…it doesn’t seem quite cooked. Any thoughts?

    • Jenny

      Bread continues to cook inside after it’s removed from the oven so next time, let it cool before cutting… at least 20 minutes but even longer is better.

    • Julie

      I am always so excited I cannot wait to cut my bread or break it open too. Although it doesn’t look cooked, it is always cooked enough that my family and I eat Delicious Jenny Bread immediately all the time, we’ve never had problems with our stomachs:) Once again, thank you very much, Jenny! Xoxo

  36. Peggy

    Dear Jenny, I am new to this no knead bread and today I tried this recipe. I preheat my oven for over an hour yet it would not reached 450 F, it was only 420 F. I have this oven for more than 10 years and have never heated it higher than 350F. Everything stage of preparation went well until this. So I still put the bread in but unfortunately it stuck to the parchment paper and wasn’t cooked through and didn’t rise like yours.
    I then tried using the fan in the oven and lo and behold, it could reach 450F easily!
    I wonder if anyone needed to use the fan mode in order to reach the required temperature like mine? My oven is an Italian brand, Ariston.
    Any helpful tips would be much appreciated , thanks!

  37. Jerry

    Fantastic-Superb-Delicious-Easy to make-healthy sweet treat, we love it. I did use cranberries instead of raisins and it is wonderful. Thank you again. Can you please please please give us a rye bread recipe. Easter is coming and it would be great to have homemade rye bread in the Easter baskets we take to church for the blessing on Easter Saturday,which is a long time tradition in our family. Hope you have a very happy Easter.

  38. HunnyBadgr

    Amazing bread… So good we have for dessert, I add 2 tsp cinnamon. And use raw sugar. Took to work next day and someone said they’d pay me to make them another loaf. Thank you Jenny!

  39. Hilda Maia

    Hi, Jenny
    Have been making the no knead rolls and they come out delicious. This one, though, needs only 35 minutes standing before going into the oven?
    Thank you for sharing, Jenny, love the way you talk.

    • Hilda Maia

      Hi again, Jenny
      Now, after the baking! I didn’t add the nuts (I wanted it to stand while I was out and was in such a hurry) but added raisins and cranberries. I let the dough stand about 5 hours + 1 1/2 hours after I put it in the tray – no dutch oven 🙁
      The smell that came from the oven was delicious – as is the bread!! The dough has such wonderful texture!
      Thank you for sharing!!

  40. Jeanne

    Made this bread yesterday, but added Ocean Spray dried cranberries, instead of raisins and pecans. I had so much fun and the bread is fabulous. Thank you so much for your recipes. We’ll be trying the white and wheat bread cast iron pot recipes soon.

  41. Tracy Sparks

    Instead of sugar, can I use maple syrup?

    • Jenny

      I’m sorry I have no idea but I guess you could try…

  42. Lisa B

    I have a set of ceramic (stoneware) open bakers & covered bakers from Rachael Ray that are oven safe to 500 degrees. They work very well for this type of bread. I’ve used the shallow open Baker( no lid) & it worked great! The set I have is from Rachael Ray Cucina line. They are beautiful!

    • Jenny

      Thanks for sharing this because not everyone has a Dutch oven.

  43. Josiane

    Love, love your recipes and your foolishness Jenny! Keep up the great work, we love ya! Thanks for the great recipes!

  44. Dianne

    Love this bread recipe…. I’ve been making two a week since I found your recipe… Just love it…..

  45. Yol E.

    I do not have a dutch oven :-(. Any suggestion?
    I’m a newbie in baking and i have been enjoying your site and videos. Thanks for sharing!

    • Jenny

      I have only used an enameled cast iron pot (dutch oven) so I can’t speak from experience. I know that the pot has to be oven-safe to 450 degrees F and the lid must have oven-proof handles. You could look around the internet to see what anyone else has used since this type of no-knead baking is getting really popular.

      • Alex from Toronto!

        Before buying a dutch oven, I used a glass casserole dish that had a lid and found it worked well. I still use the glass one when I bake multiple breads at once so it’s a pretty decent substitute.
        Hope that helps!

      • Teri london

        Hi everyone, I love no knead bread, this is a really good recipe, especially when you have weekend guests and want to impress!
        For those of you who don’t have Dutch ovens and want to try before you buy, I have successfully used Pyrex casserole dishes of various sizes with no problems at all. Just be careful when you take out of the oven. Do not put down on a cold marble worktop saver or similar. Put onto a folded tea towel, the temperature change is the only thing that could cause you trouble with the Pyrex.
        Have fun!

        • Jenny

          Thank you for sharing this because so many people ask about other options.

    • Ally

      I use a big stainless steel pot and the loaves turn out great every time.

      • D. Lynn Carmichael (aka Danusia)

        Me too, a stainless steel Dutch oven with stainless steel handles, works so well.

  46. Colorado Carol

    Jenny, thank you for the great recipe. I took some “cook’s license” and used 1 1/2 tsp salt and 1/2 tsp yeast, 1/3 cup raisins and 1/3 cup chopped dried apricots as well as the toasted walnuts. Then I let it sit about 15 hours. I shaped it and let it rise for two more hours before baking. It is about an inch taller than your picture. Very delicious!

  47. Joan in Texas

    Just ‘found’ jenneycancook!!!
    Use to watch your great TV program.
    Good to know you are doing well.
    Loved your program . . . Love your cooking site.
    Eager to try your great recipes, they look and sound wonderful.

  48. Kuba Przedzienkowski

    Made this bread today. Was skeptical about the 1/4 tsp yeast. It did not rise much but high enough. Baked per directions. Crust was nice and crisp and the inside soft. Was about 3″ tall in a round loaf. Used pecans and golden raisins. Great taste.

  49. Diva

    Hello Jenny, this recipe is great! I wonder if I can replace the warm water with warm milk to make the bread more ‘milky’?

    • Jenny

      I have only used water so I don’t know. I can only suggest you search the internet to see if anyone has made a no knead bread with milk.

  50. Patricia Williams

    I love your site!I I have many years of bakery experience making breads ,sweets of all sorts and always trying other ideas out there.Keepupthegoodwork,I am hooked on you!

  51. cindee

    What size dutch oven did you use?

    • Jenny

      Mine is a about 10 1/4 inches across the top and 9 inches across the bottom.

  52. Verna

    i’m so glad I opened your e-mail Jenny and saw this delicious bread I plan to make but don’t have a dutch oven so what can I use/Please answer soon.

    • Jenny

      I have only made mine in a Dutch oven and do not know what else would work. It has to be something with oven-safe handles & lid and it has to be able to withstand this very high heat. I did not invent this method so you might be able to find some other information on alternate pots online.

  53. Rhonda Davis

    This has become my all-time, go-to sweet bread recipe. I included dark and golden raisins, dried cranberries, chopped dried apricots, and chopped walnuts. First time was perfection. Dense, delicious, heavenly texture, and chewy. No need to have other recipes – this one fills the bill. Thank you for the time it took to perform the trial and error, practice makes perfect. This bread is a No Knead Miracle Bread!

  54. megan

    me and my dad loved this recipe!
    and i love your blog!
    and was wondering what blog platform do you use,
    as i would love to start a blog!
    thank you!

    • Jenny

      I use WordPress for my blog. And I’m glad you liked my bread…

  55. Brenda Dumont

    Dear Jenny,
    I stumbled across your website yesterday and just love it!! You are too cute and I find myself laughing at some of your comments (like the one you made before starting the spaghetti and meatball recipe)!
    I want to try the flour tortillas tonight. I have never thought of using the oil instread of Crisco so that will be a challenge..and the spaghetti and meatballs…then the cabbage rolls!! Yum!
    Have a great holiday! Oh, yes, I want to make the Mexican Wedding cookies, too, and the granola bars/granola….the list goes on and on..

  56. Keith Israel Sr.

    Can’t wait to make it for my wife and I. We are going to celebrate 45 years of marriage. I’m the luckiest guy in the world! We married when we were both 17 years old and we made it through the tough times and I love her more than anything in the world and we had two wonderful sons and 5 wonderful grandchildren. The Lord has Bless us very much!

  57. Darlene Batwinski

    Thank you. Can’t wait to try this one out!

  58. willi

    Wonder if I can use almond flour for low carb version.

  59. Roz Brown

    FABULOUS! Easy and Super-Delicious! I LOVE bread also. Thank you! Adore your recipes, and admire you, Jenny!

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