cranberry walnut bread
This cranberry walnut bread is a delightful combination of tart cranberries and crunchy walnuts, perfect for breakfast or as a snack. It's easy to make and fills your kitchen with a warm, inviting aroma.
Equipment
- 1 mixing bowls
- 1 measuring cups and spoons
- 1 loaf pan (9x5 inches)
- 1 whisk
- 1 wooden spoon or spatula
- 1 oven
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar For a sweeter bread, you can increase the sugar to 1 ¼ cups.
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen cranberries, coarsely chopped Using dried cranberries will give a different texture and sweetness.
- 1 cup walnuts, chopped
- ½ cup orange juice Freshly squeezed preferred.
Instructions
- Preheat your oven to 350°F (175°C). Grease your loaf pan with butter or non-stick spray.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and ground cinnamon until well combined.
- In another bowl, mix the melted butter, eggs, vanilla extract, and orange juice until smooth.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined. Be careful not to over-mix.
- Fold in the chopped cranberries and walnuts until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Notes
For a sweeter bread, you can increase the sugar to 1 ¼ cups.
Using dried cranberries instead of fresh will give a different texture and sweetness.
This bread can be stored in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.
Serve with butter, cream cheese, or enjoy it plain.