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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.

Ingredients

Scale

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

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