Oh my goodness, let me tell you why Cranberry Walnut Bread has a special place in my heart! It’s the perfect blend of tart cranberries and crunchy walnuts that just dances on your taste buds. I love making this bread for breakfast, but honestly, it’s fantastic any time of day—whether you’re enjoying a cozy morning or need a quick snack. The aroma that fills the kitchen while it bakes? Wow! It’s simply irresistible! Plus, it’s so easy to whip up. I always find myself reaching for a slice, slathered with a bit of butter or cream cheese, and it never disappoints. Trust me, once you try it, you’ll be hooked on this delightful combination of flavors and textures!

Ingredients List

2 cups all-purpose flour, sifted for lightness
1 cup cranberries, fresh or dried (I prefer dried for a more intense flavor!)
1 cup walnuts, chopped (don’t worry about uniformity; a bit of rustic crunch is delightful!)
1 cup granulated sugar, which balances the tartness of the cranberries
1 teaspoon baking powder, to help it rise perfectly
1/2 teaspoon baking soda, for that extra lift
1/2 teaspoon salt, to enhance all those wonderful flavors
1 cup buttermilk, which adds moisture and a slight tang (you can make your own with milk and vinegar if needed!)
1/2 cup vegetable oil for richness and a tender crumb
2 large eggs, at room temperature for better mixing

How to Prepare Cranberry Walnut Bread

Preheat the Oven

First things first, you’ll want to preheat your oven to 350°F (175°C). This step is crucial because starting with a hot oven helps the bread rise beautifully and bake evenly. Trust me, you don’t want to skip this part!

Mix Dry Ingredients

In a large mixing bowl, combine the sifted all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Give it a good stir with a whisk or fork until everything is well mixed. This will help distribute the leavening agents evenly throughout the flour, which is key for that perfect rise!

Combine Wet Ingredients

In another bowl, whisk together the buttermilk, vegetable oil, and eggs until blended. You want everything to come together smoothly here—no lumps allowed! If your eggs are cold, just let them sit in warm water for a few minutes to get to room temperature; it helps with mixing.

Combine Wet and Dry Ingredients

Now it’s time to combine the wet and dry ingredients. Gently pour the wet mixture into the dry ingredients and stir with a spatula or wooden spoon until just mixed. Be careful not to overmix! A few streaks of flour are okay; we want a tender bread, not a tough one!

Fold in Cranberries and Walnuts

Next, fold in the cranberries and walnuts carefully. I like to use a spatula for this—just a few gentle turns until they’re evenly distributed in the batter. Overworking the batter here could result in a denser loaf, and we don’t want that!

Prepare the Loaf Pan

Grab your greased loaf pan (I like to use butter or non-stick spray) and pour the batter in. Make sure to spread it evenly; this will help it rise and bake beautifully! You can give the pan a little jiggle to settle the batter too.

Bake the Bread

Slide that lovely pan into your preheated oven and let it bake for about 60 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean or with just a few crumbs. If it starts to brown too much on top, cover it loosely with foil during the last few minutes.

Cool and Slice

Once it’s baked to perfection, remove the bread from the oven and let it cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely. I know it’s tempting to slice it right away, but letting it cool helps maintain its structure and enhances the flavor. Patience is key!

Nutritional Information

Just a quick note before we dive into the numbers: nutritional values can vary based on the specific ingredients and brands you use, so these are just estimates! Each slice of this delicious Cranberry Walnut Bread has approximately:

Calories: 200
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Cholesterol: 30mg
Sodium: 150mg
Carbohydrates: 30g
Fiber: 2g
Sugar: 10g
Protein: 4g

So, whether you’re enjoying a slice for breakfast or as a snack, you can feel good about indulging in this delightful loaf!

Why You’ll Love This Recipe

It’s quick to prepare—perfect for busy mornings or last-minute gatherings!
The flavor combination of tart cranberries and crunchy walnuts is absolutely delightful.
Great for breakfast, an afternoon snack, or even dessert; it’s versatile!
The loaf freezes beautifully, so you can enjoy it later without losing freshness.
You’ll impress friends and family with its homemade goodness (and they’ll never guess how easy it was!).
It fills your kitchen with an incredible aroma while baking—seriously, it’s heavenly!
This recipe is vegetarian-friendly, making it a great option for everyone.

Tips for Success

Alright, let’s make sure your Cranberry Walnut Bread turns out absolutely fabulous! Here are my top tips to ensure success every time:

Measure Accurately: Baking is a science, so be sure to measure your flour correctly—spoon it into the measuring cup and level it off with a knife. Too much flour can lead to a dense loaf!
Use Fresh Ingredients: For the best flavor, use fresh cranberries if you can find them. And if you go with dried, opt for unsweetened to keep that tartness balanced with the sugar.
Play with Spices: Want to kick it up a notch? Consider adding a pinch of cinnamon or nutmeg to the dry ingredients. It adds a warm, cozy flavor that pairs beautifully with the cranberries!
Walnut Alternatives: Not a walnut fan? No problem! You can swap them out for pecans or even almonds. Just make sure to chop them roughly for that delightful crunch.
Don’t Overmix: Remember, once you combine the wet and dry ingredients, mix just until combined. Overmixing can make the bread tough instead of tender. A few lumps are totally okay!
Cool Completely: Allow the bread to cool completely before slicing. This helps it set up nicely and keeps it from crumbling when you cut into it.
Experiment with Add-Ins: Feel free to get creative! You can add orange zest for a citrusy twist or even some chocolate chips for a sweet surprise. The possibilities are endless!

With these tips in your back pocket, you’ll be a Cranberry Walnut Bread pro in no time! Enjoy the baking adventure!

Variations

One of the best things about Cranberry Walnut Bread is how versatile it is! You can easily customize it to suit your taste or whatever you have on hand. Here are some fun variations that I absolutely love:

Pecan Delight: Swap out the walnuts for pecans for a sweeter, buttery flavor. Pecans add a lovely crunch and complement the tart cranberries beautifully!
Spiced Up: Add a teaspoon of cinnamon or even a pinch of nutmeg to the dry ingredients for a cozy, spiced flavor. It’s like bringing a warm hug right into your bread!
Citrus Zing: Incorporate some orange or lemon zest into the batter. The citrusy brightness pairs wonderfully with the cranberries and adds a refreshing twist!
Chocolate Chip Surprise: For a decadent treat, fold in some semi-sweet or dark chocolate chips along with the cranberries. The combination of tart and sweet is simply divine!
Dried Fruit Medley: Mix in other dried fruits like apricots or raisins for a chewy texture and extra flavor. Just chop them up a bit to keep everything balanced!
Gluten-Free Version: If you’re looking for a gluten-free option, try using a gluten-free flour blend. It works surprisingly well and still yields a delightful loaf!

Feel free to experiment with these ideas or come up with your own! The beauty of baking is that you can make it your own, and I can’t wait to hear about the delicious combinations you come up with!

Storage & Reheating Instructions

Now that you’ve got a delicious loaf of Cranberry Walnut Bread, you’ll want to know how to store it properly to keep it fresh! To store leftovers, simply wrap the bread in plastic wrap or place it in an airtight container. This will help maintain its moisture and keep it from drying out. You can store it at room temperature for about 2-3 days, or if you want to extend its life, pop it in the fridge for up to a week.

If you’ve made a big batch or just want to save some for later, you can also freeze the bread! Just slice it first, then wrap each slice tightly in plastic wrap and place them in a freezer bag. It should stay fresh for about 2-3 months in the freezer. When you’re ready to enjoy a slice, just take it out and let it thaw at room temperature, or for a quicker option, pop it in the microwave for about 15-20 seconds.

For a little extra warmth and texture, you can also toast the slices lightly after thawing. It brings back that lovely fresh-baked taste! Just remember, no one likes stale bread, so make sure to store it well, and you’ll be enjoying this delightful loaf for days to come!

FAQ Section

Can I use frozen cranberries instead of fresh?
Absolutely! Frozen cranberries work great in Cranberry Walnut Bread. Just toss them in straight from the freezer without thawing, and they’ll add a lovely burst of tartness!

What can I substitute for buttermilk?
If you don’t have buttermilk on hand, no worries! You can easily make your own by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and voila! You’ve got a perfect buttermilk substitute.

How do I know when the bread is done baking?
Great question! You’ll know your Cranberry Walnut Bread is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. If it starts to look too brown on top, you can tent it with foil for the last few minutes of baking.

Can I make this bread ahead of time?
Yes, you can definitely make it ahead! Cranberry Walnut Bread stays fresh for several days. Just store it wrapped in plastic wrap or in an airtight container. You can also freeze it for later enjoyment, which makes it perfect for meal prep!

What should I serve with Cranberry Walnut Bread?
This bread is delicious on its own, but I love serving it with a bit of cream cheese or butter for extra richness. You could also pair it with a warm cup of tea or coffee for a cozy snack or breakfast treat!

Cranberry Walnut Bread: 7 Irresistible Tips for Perfection

Author: Lisa
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes
Yield: 1 loaf 1x
Category: Baking
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Cranberry Walnut Bread is a delightful combination of tart cranberries and crunchy walnuts. This bread is perfect for breakfast or as a snack.

Instructions

Preheat your oven to 350°F (175°C).
In a bowl, mix flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk together buttermilk, oil, and eggs.
Combine wet and dry ingredients until just mixed.
Fold in cranberries and walnuts.
Pour the batter into a greased loaf pan.
Bake for 60 minutes or until a toothpick comes out clean.
Let cool before slicing.

Notes

Store bread in an airtight container.
Use fresh cranberries for best flavor.
Can be made with whole wheat flour for a healthier option.

Nutrition

Serving Size: 1 slice
Calories: 200
Sugar: 10g
Sodium: 150mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 4g
Cholesterol: 30mg

Keywords: Cranberry Walnut Bread, bread recipes, baking

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