Description
This Cranberry Walnut Bread is a delightful treat that combines the tartness of cranberries with the crunch of walnuts in a moist, flavorful loaf. Perfect for breakfast or as a snack, this bread is bursting with citrusy orange notes.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 3/4 cup orange juice
- 1/4 cup vegetable oil
- 1 tablespoon orange zest
- 1 large egg
Mix-Ins:
- 1 1/2 cups fresh or frozen cranberries (halved if large)
- 3/4 cup chopped walnuts
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, whisk orange juice, vegetable oil, orange zest, and egg until well combined.
- Combine Wet and Dry: Add wet ingredients to dry ingredients and stir just until moistened—do not overmix.
- Add Mix-Ins: Gently fold in cranberries and walnuts.
- Bake: Pour batter into prepared pan, smooth the top, and bake for 55–65 minutes until a toothpick inserted in the center comes out clean.
- Cool and Serve: Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For added texture, sprinkle turbinado sugar on top before baking.
- If using frozen cranberries, do not thaw before adding to the batter.
- This bread freezes well—wrap tightly and store for up to 3 months.
