Cranberry Walnut Bread
User Reviews
5
Cranberry Walnut Bread
Description
The Cranberry Walnut Bread blends all-purpose flour with sugar, spices like cinnamon and nutmeg, and leavening agents to create a lightly sweetened, aromatic base. The addition of cranberries—fresh, frozen, or rehydrated dried ones—adds a tart contrast, while toasted walnuts contribute crunch and nuttiness. A mix of egg, milk, and oil moistens the batter, which is quickly combined and folded gently to avoid overmixing and achieving a soft texture.
Baking in a loaf pan at a moderate temperature allows the flavors to meld as the bread rises and browns evenly on top. The toothpick test ensures it’s cooked through without drying out. Cooling the loaf before slicing helps maintain structure, making it easier to cut even pieces for serving.
This bread suits breakfast tables, snacks, or light desserts, pairing well with butter, cream cheese, or a simple citrus glaze for extra brightness. Storage recommendations include keeping it wrapped at room temperature for a few days or freezing wrapped portions for longer preservation without sacrificing texture.
Additional tips emphasize room temperature ingredients for fluffiness, gentle mixing to avoid toughness, and optional glazing with powdered sugar and citrus juice to enhance flavor and presentation.
Ingredients
- 2 cups all-purpose flour gluten-free if needed
- 1 cup sugar
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 egg
- 1 cup milk I used almond
- ¼ cup vegetable oil
- 1 cup Cranberry fresh or frozen
- ½ cup walnuts chopped, toasted
Instructions
- Preheat oven to 350°
- Lightly grease a 9x5 loaf pan, or line it with parchment paper.
- In a large bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a smaller bowl beat egg, milk, and oil together.
- Add egg mixture to the dry ingredients.
- Quickly combine, stirring just enough to moisten.
- Fold in cranberries and walnuts.
- Spread batter in the prepared pan and bake in the center of the oven for 60 minutes or until the top is golden brown and a toothpick inserted in the center of the loaf comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Dried cranberries should be rehydrated by soaking in hot water for 30 minutes to improve texture.
- Use room temperature milk and eggs for a fluffier bread; warm cold ones gently if needed.
- Avoid overmixing the batter to prevent dense, tough bread with uneven baking.
- Grease or line the pan to ensure easy removal and prevent sticking.
- Allow the loaf to cool completely before slicing for better texture and easier cutting.
- Enhance with an optional orange glaze of powdered sugar and orange juice, adding zest if available.
- Store wrapped at room temperature up to four days or freeze in foil and plastic for up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 231kcal | 12% |
| Carbohydrates | 36g | 12% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 15mg | 5% |
| Sodium | 157mg | 7% |
| Potassium | 139mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 65IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 59mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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