Description
Cranberry walnut bread emerges as a delightful winter comfort, blending tart berries with rich nutty crunch. Seasonal warmth fills each slice, inviting you to savor a perfect balance of sweet and rustic flavors.
Ingredients
Scale
Main Dry Ingredients:
- 2 cups (473 ml) all-purpose flour
- ¾ cup (150 g) granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
Wet Ingredients:
- ½ cup (118 ml) orange juice
- ¼ cup (59 ml) whole milk
- 1 teaspoon vanilla extract
- ⅓ cup (76 g) unsalted butter, melted
- 2 large eggs
Fruit and Nut Ingredients:
- 1 cup (150 g) fresh or frozen cranberries
- ½ cup (60 g) walnuts, chopped
- 2 tablespoons coarse sugar
- Extra chopped walnuts
Instructions
- Prepare the oven environment by heating to 350F (175C) and preparing a 9×5-inch loaf pan with parchment paper and a light butter coating.
- Create a dry ingredient base by whisking flour, sugar, baking powder, baking soda, salt, and cinnamon in a spacious mixing bowl until thoroughly combined.
- Craft the liquid mixture separately by blending orange juice, milk, vanilla extract, melted butter, and eggs until smooth and well-integrated.
- Merge the wet and dry ingredients using gentle folding techniques, ensuring minimal stirring to maintain a tender bread texture.
- Introduce cranberries and chopped walnuts into the batter, distributing them evenly with delicate motions to prevent ingredient clustering.
- Transfer the complete mixture into the prepared loaf pan, carefully smoothing the surface for uniform baking.
- Optional: Garnish the top with a sprinkle of coarse sugar and additional walnut pieces for enhanced visual appeal and crunch.
- Position the pan in the preheated oven and bake for 50-60 minutes, monitoring for a golden-brown exterior and checking doneness with a clean toothpick test.
- Allow the bread to rest in the pan for 10 minutes, then carefully transfer to a wire cooling rack to prevent moisture accumulation.
- Serve the bread warm, accompanied by butter, cream cheese, or a drizzle of honey, and store any remaining slices in an airtight container for optimal freshness.
Notes
- Prevent tough bread by mixing wet and dry ingredients minimally, stopping just when combined to keep the texture light and tender.
- Swap out walnuts for pecans or almonds if desired, maintaining the same quantity for consistent texture and nutty flavor.
- Freeze extra slices wrapped tightly in plastic wrap and foil for up to 3 months, perfect for quick breakfast or snack options.
- Use fresh or frozen cranberries interchangeably, but pat frozen berries dry to prevent excess moisture from affecting the bread’s consistency.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 210
- Sugar: 12 g
- Sodium: 200 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg