Description
Cranberry walnut bread brings warmth and comfort straight from your kitchen to the table. Packed with tart berries and crunchy nuts, this homemade loaf delivers pure satisfaction in every delightful slice.
Ingredients
Scale
Primary Ingredients:
- 2 cups all-purpose flour
- 1 cup fresh or frozen cranberries, halved
- 0.75 cup chopped walnuts
Supporting Ingredients:
- 0.75 cup granulated sugar
- 0.75 cup orange juice
- 0.25 cup unsalted butter
- 1 large egg
Leavening and Seasoning:
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Gather a large mixing bowl and whisk 2 cups flour, ¾ cup sugar, 1½ tsp baking powder, ½ tsp baking soda, and ½ tsp salt until your dry ingredients are thoroughly combined.
- Grab a separate bowl and whisk 1 large egg, ¾ cup orange juice, ¼ cup melted butter, and 1 tsp vanilla extract until your wet ingredients are smoothly blended.
- Pour the wet mixture into your dry ingredients, using a spatula to stir gently until just combined. Stop mixing when no dry flour streaks remain.
- Fold 1 cup halved cranberries and ¾ cup chopped walnuts into your batter, ensuring even distribution without overworking the mixture.
- Preheat your oven to 350°F and prepare a 9×5-inch loaf pan by lightly greasing or lining with parchment paper.
- Transfer the batter into your prepared pan, spreading it evenly across the surface.
- Bake at 350°F for 55-60 minutes, checking doneness by inserting a toothpick into the center – it should come out clean when the bread is ready.
- Remove the pan from the oven and let your bread rest inside for 10 minutes to stabilize.
- Carefully transfer the loaf to a cooling rack and allow it to cool completely before slicing to maintain its delicate structure.
Notes
- Fresh cranberries provide the best burst of tartness, but frozen work well if thawed and patted dry before adding to the batter.
- Toasting walnuts before chopping intensifies their nutty flavor and adds depth to the bread’s overall taste.
- Swap out orange juice with buttermilk for a slightly tangier, richer texture that keeps the bread extra moist.
- For a gluten-free version, substitute all-purpose flour with a cup-for-cup gluten-free blend and add an extra egg to help bind the ingredients.
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 235 kcal
- Sugar: 13 g
- Sodium: 230 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 30 mg