Cranberry Walnut Bread
User Reviews
5
Cranberry Walnut Bread
Description
This Cranberry Walnut Bread uses standard quick bread ingredients including flour, sugar, baking powder, baking soda, salt, and buttermilk, enhanced by fresh cranberries and chopped walnuts. The batter is mixed just until moistened to avoid overworking and losing lightness, preserving air pockets that help the bread rise. Baking at 350°F yields a golden crust, while an optional crumble topping of oats, brown sugar, and cinnamon adds a pleasant texture and subtle spice.
The finished bread offers a balance of moist interior and crunchy nut texture, with bright tartness from the cranberries complementing the sweetness. It’s ideal for breakfasts, snacks, or teatime. Slices hold together well, making them suitable for toasting or spreading with butter.
Precautions include toasting the walnuts beforehand to bring out their flavor and monitoring bake time to prevent overcooking. The bread cools sufficiently before slicing to maintain shape. This recipe produces two large loaves that can be sliced into convenient portions.
Ingredients
BREAD
- 3 cups all-purpose flour
- ¾ cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 cups buttermilk
- 1 egg lightly beaten
- ¼ cup butter melted
- 1 ½ cups cranberries fresh
- ½ cup walnuts chopped
Crumble Topping (optional)
- ⅓ cup all-purpose flour
- ¼ cup light brown sugar packed
- ¼ cup rolled oats
- 2 tablespoons butter cold, cubed, unsalted
- ⅛ teaspoon salt
- ⅛ teaspoon cinnamon
Instructions
- Preheat oven to 350°F.
- Combine the dry ingredients and mix well.
- Add the milk and egg to the dry mixture. Stir until everything is just moist and add the butter. Stir until combined, but do not over-mix. Fold in the cranberries and nuts.
- For crumble topping, combine all the ingredients. Work the mixture with your hands, squeezing and stirring until it’s all moist and crumbly.
- Grease two 8x4 loaf pans. Pour batter evenly between two pans. Sprinkle the crumble topping on each loaf.
- Bake for 35-45 minutes or until a toothpick inserted comes out clean.
- Cool in the pan 10 minutes. Remove and cool on a rack. Cut each loaf into 8 slices.
Notes
- Avoid overmixing the batter to keep the bread tender and airy.
- Toast walnuts in a dry pan until fragrant for enhanced nutty flavor before adding to the batter.
- Test doneness by inserting a toothpick; it should come out clean when the bread is fully baked.
- Cool bread in the pan briefly before transferring to a rack to prevent sogginess.
- This recipe yields two loaves; each loaf can be sliced into 8 servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 238 | 12% |
| Carbohydrates | 37g | 12% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 25mg | 8% |
| Sodium | 308mg | 13% |
| Potassium | 183mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
| Vitamin A | 203IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 82mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
