Oh my goodness, let me tell you about my absolute favorite Cranberry Walnut Bread! This bread is like a warm hug on a chilly day. The moment you slice into it, the moist texture practically melts in your mouth, and the burst of tart cranberries paired with the crunchy walnuts? Pure heaven! I remember my grandmother baking this recipe every holiday season, filling the house with the most delightful aroma. It quickly became a family tradition to enjoy it fresh out of the oven, slathered with a bit of butter. Trust me, there’s something so special about this bread that makes it perfect for breakfast, snacks, or even dessert. Once you try it, you’ll understand why I keep coming back to this recipe time and again!

Ingredients List

2 cups all-purpose flour
1 cup fresh cranberries
1 cup chopped walnuts
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 cup buttermilk

How to Prepare Cranberry Walnut Bread

Alright, let’s get started on this delightful journey to making the most scrumptious Cranberry Walnut Bread! First things first, preheat your oven to 350°F (175°C). While that’s warming up, grab a mixing bowl and whisk together the flour, baking powder, baking soda, and salt. Make sure everything’s mixed evenly—this step is key to a fluffy loaf!

Prepping the Oven and Mixing Dry Ingredients

Now that your oven is preheating, let’s focus on those dry ingredients. In your bowl, combine the flour, baking powder, baking soda, and salt. I like to give it a good stir to ensure everything is well mixed. This helps prevent any clumps when we add the wet ingredients later. You want that batter to be smooth and lovely!

Creaming Butter and Sugar

In another bowl, cream together the softened butter and sugar until the mixture is light and fluffy—this usually takes about 3-5 minutes. This step really matters! It’s what gives your bread that perfect, tender crumb. You’ll know it’s ready when it’s pale in color and super airy!

Incorporating Eggs and Wet Ingredients

Next, add your eggs one at a time, mixing well after each addition. This helps them incorporate smoothly into the batter. Then, stir in the vanilla extract and buttermilk. Oh, the smell! It’s already starting to come together beautifully.

Combining Dry and Wet Ingredients

Now, it’s time to gradually add your dry ingredients to the wet mixture. I like to do this in three parts to avoid any flour explosion! Mix gently until just combined—be careful not to overmix, or your bread might turn out dense. We want it to be tender and soft!

Adding Cranberries and Walnuts

Okay, here comes the fun part! Gently fold in the fresh cranberries and chopped walnuts. Make sure they’re evenly distributed throughout the batter. Each slice should have a nice balance of tartness and crunch. Yum!

Baking the Bread

Pour the batter into a greased loaf pan, spreading it out evenly. Pop it in the oven and bake for 60-70 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Let it cool in the pan for a bit before transferring it to a wire rack to cool completely. And just like that, you’ve created a gorgeous loaf that’s sure to impress!

Nutritional Information

Here’s what you can expect from a slice of this delicious Cranberry Walnut Bread! Keep in mind that these values are estimates based on the ingredients used, so they might vary a bit depending on specific brands or additions you make.

Serving Size: 1 slice
Calories: 200
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Cholesterol: 30mg
Sodium: 150mg
Carbohydrates: 30g
Fiber: 2g
Sugar: 10g
Protein: 4g

This bread packs a lovely balance of flavors and textures, making it a perfect pick for any meal of the day! Enjoy every slice, knowing it’s not just tasty but also brings some nutritional benefits to the table.

Tips for Success

To make your Cranberry Walnut Bread truly amazing, I’ve got a few pro tips up my sleeve! First, make sure your butter is softened but not melted; this helps create that light, fluffy texture we’re after. If you want to take it to the next level, try adding a teaspoon of orange zest to the batter. The citrusy aroma pairs beautifully with the cranberries and gives a delightful twist!

When it comes to storage, keep your bread in an airtight container at room temperature for up to a week. If you want to save some for later, just wrap it tightly in plastic wrap and toss it in the freezer for up to three months. Trust me, it’s just as delicious when thawed! Enjoy your baking adventure, and don’t hesitate to get creative with it!

FAQ Section

Can I use frozen cranberries?

Absolutely! You can use frozen cranberries in your Cranberry Walnut Bread. Just make sure to toss them in a bit of flour before folding them into the batter. This helps prevent them from sinking to the bottom. No need to thaw them—just add them directly to the mix, and they’ll bake up beautifully!

What can I substitute for buttermilk?

If you don’t have buttermilk on hand, no worries! You can easily make a substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes to curdle, and you’re good to go! You can also use plain yogurt or sour cream thinned with a little water if you prefer something a bit creamier.

How should I store leftover bread?

To keep your Cranberry Walnut Bread fresh, store it in an airtight container at room temperature for up to a week. If you want to save it for later, wrap it tightly in plastic wrap and pop it in the freezer for up to three months. Just let it thaw overnight in the fridge, and it’ll taste like it just came out of the oven!

Why You’ll Love This Recipe

Quick Preparation: With just a 15-minute prep time, you’ll have this bread in the oven before you know it!
Delicious Flavor: The delightful combination of tart cranberries and crunchy walnuts creates a flavor explosion in every bite.
Moist and Tender: Thanks to the buttermilk and creaming process, each slice is incredibly moist and tender.
Perfect for Any Occasion: This bread is versatile enough for breakfast, snacks, or dessert—who could resist a slice any time of day?
Make Ahead Friendly: It stores well for up to a week or can be frozen for later enjoyment, making it a great option for meal prep!
Customizable: Feel free to add a twist with ingredients like orange zest or even chocolate chips for a fun variation!

Cranberry Walnut Bread: A Cozy, Heartwarming Delight

Author: [email protected]
Prep Time: 15 minutes
Cook Time: 65 minutes
Total Time: 80 minutes
Yield: 1 loaf 1x
Category: Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Cranberry Walnut Bread is a delicious and moist bread featuring tart cranberries and crunchy walnuts.

Instructions

Preheat your oven to 350°F (175°C).
In a bowl, mix flour, baking powder, baking soda, and salt.
In another bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each.
Stir in vanilla extract and buttermilk.
Gradually add the dry ingredients to the wet mixture.
Fold in cranberries and walnuts.
Pour the batter into a greased loaf pan.
Bake for 60-70 minutes or until a toothpick comes out clean.
Let cool before slicing.

Notes

Store in an airtight container for up to a week.
Can be frozen for up to three months.
For extra flavor, add orange zest.

Nutrition

Serving Size: 1 slice
Calories: 200
Sugar: 10g
Sodium: 150mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 4g
Cholesterol: 30mg

Keywords: Cranberry Walnut Bread, bread, baking, desserts

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