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Cranberry Walnut Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 42 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 65 minutes
  • Total Time: 85 minutes
  • Yield: 12 slices
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Cranberry Walnut Bread is a moist and flavorful quick bread perfect for breakfast or a snack. With tart fresh cranberries, crunchy walnuts, and a hint of orange zest, it offers a delightful balance of sweet and tangy flavors. Easy to prepare and baked to golden perfection, this bread is sure to become a favorite seasonal treat.

Ingredients

Dry Ingredients

  • 3 cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt

Wet Ingredients

  • 1/4 cup butter (melted)
  • 2 large eggs
  • 1 cup milk

Add-ins

  • 1 cup fresh cranberries (chopped)
  • 1 cup walnuts (chopped)
  • Zest of one orange (optional, but highly recommended!)

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan thoroughly to prevent sticking.
  2. Mix dry ingredients: In a large bowl, combine the all-purpose flour, sugar, baking powder, and salt. Stir well to distribute all the leavening agents evenly.
  3. Combine wet ingredients: In a separate bowl, whisk together the melted butter, eggs, and milk until fully blended.
  4. Combine wet and dry: Pour the wet ingredient mixture into the dry ingredients. Stir gently until just combined, being careful not to overmix which could make the bread tough.
  5. Add cranberries, walnuts, and zest: Fold in the chopped fresh cranberries, chopped walnuts, and orange zest evenly into the batter for balanced flavor and texture.
  6. Prepare the loaf pan: Pour the batter into the greased loaf pan, spreading it out evenly.
  7. Bake the bread: Bake for 60-70 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean, indicating doneness.
  8. Cool the bread: Allow the bread to cool in the pan for 10 minutes after baking, then transfer it to a wire rack to cool completely before slicing and serving.

Notes

  • Be careful not to overmix the batter to ensure a tender crumb.
  • Fresh cranberries provide the best flavor and texture, but frozen cranberries can be used if fresh are unavailable. Thaw and drain them before folding into the batter.
  • Optional orange zest adds a lovely citrus aroma and brightness to the bread.
  • This bread can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.
  • For longer storage, slice and freeze individual portions wrapped tightly.
  • You can substitute walnuts with pecans or almonds as desired.

Find it online: https://slsrecipes.com/cranberry-walnut-bread-recipe-2/