Cranberry Walnut Bread Recipe

Introduction

This Cranberry Walnut Bread is a delightful treat combining tart cranberries with crunchy walnuts for a perfect balance of flavors. It’s moist, slightly sweet, and wonderful for breakfast or a snack. Easy to make and full of texture, it’s sure to become a favorite.

Ingredients

• 2 cups all-purpose flour
• 1 cup fresh cranberries, halved
• 1 cup chopped walnuts
• 3/4 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 2 large eggs, room temperature
• 1/4 cup melted butter

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. Step 2: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. Step 3: In another bowl, mix the milk, eggs, and melted butter until fully blended. Pour this mixture into the dry ingredients and stir gently to combine.
4. Step 4: Fold in the halved cranberries and chopped walnuts until evenly distributed throughout the batter.
5. Step 5: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Step 6: Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool before slicing.

Tips & Variations

• For a twist, substitute half the walnuts with pecans or add a teaspoon of cinnamon for warm spice.
• You can use dried cranberries if fresh are not available, but soak them briefly in warm water to plump before adding.
• Be gentle when folding the cranberries to avoid crushing them and turning the batter pink.

Storage

Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 3 months. Reheat slices gently in a toaster or microwave before serving for best flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries instead of fresh?

Yes, you can use frozen cranberries but do not thaw them completely to avoid excess moisture. Fold them in frozen to keep the batter from becoming too wet.

Is it possible to make this bread gluten-free?

To make this bread gluten-free, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Make sure it contains xanthan gum or add some to help with structure.

Cranberry Walnut Bread Recipe

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★★★★★

4.7 from 61 reviews

This Cranberry Walnut Bread is a delightful homemade treat featuring tart fresh cranberries and crunchy walnuts folded into a moist, sweet batter. It’s perfect for breakfast, a snack, or a festive gathering, combining the freshness of fruit with the comforting warmth of freshly baked bread. Easily prepared with pantry staples and baked until golden, this loaf offers a perfect balance of texture and flavor.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 65 minutes
• Total Time: 80 minutes
• Yield: 1 loaf (about 8–10 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Dry Ingredients

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Wet Ingredients

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

Add-ins

• 1 cup fresh cranberries (halved)
• 1 cup chopped walnuts

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a loaf pan thoroughly or line it with parchment paper to prevent sticking and ensure easy removal.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until all ingredients are well combined and evenly distributed.
3. Combine Wet Ingredients: In a separate bowl, mix the milk, eggs, and melted butter until the mixture is smooth and well blended. This ensures even moisture throughout the batter.
4. Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the dry ingredients. Gently stir just until combined, being careful not to overmix, which can make the bread tough.
5. Fold in Cranberries and Walnuts: Carefully fold the halved fresh cranberries and chopped walnuts into the batter, ensuring they are evenly spread without crushing the berries.
6. Transfer to Loaf Pan: Pour the prepared batter into the greased or parchment-lined loaf pan and smooth the top with a spatula for even baking.
7. Bake the Bread: Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean, indicating the bread is fully cooked.
8. Cool and Serve: Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing to maintain its shape and texture.

Notes

• Use fresh cranberries that are halved for the best texture and flavor, but frozen cranberries can be substituted after thawing and draining excess moisture.
• If you prefer a nut-free version, walnuts can be omitted or replaced with seeds like pumpkin or sunflower seeds.
• Ensure eggs are at room temperature to help the batter mix more smoothly.
• For a moister bread, consider adding 1/4 cup of plain yogurt or sour cream to the wet ingredients.
• Baking time may vary slightly depending on your oven; start checking for doneness at 60 minutes.
• Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: cranberry bread, walnut bread, quick bread recipe, holiday bread, moist bread, fruit and nut bread