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–+ servings

Warm Cranberry Walnut Bread

A delightful bread combining tart cranberries and rich walnuts, perfect for any occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour This forms the base of your bread, providing structure.
  • 1 cup granulated sugar This sweetens the bread, balancing the tartness of the cranberries.
  • 1 teaspoon baking powder This helps the bread rise, making it light and fluffy.
  • 1/2 teaspoon baking soda This works with the buttermilk to create a tender crumb.
  • 1/2 teaspoon salt Salt enhances the flavors of the other ingredients.
  • 1 teaspoon ground cinnamon This adds warmth and a hint of spice.
Wet Ingredients
  • 1/2 cup unsalted butter, melted Butter adds richness and moisture to the bread.
  • 2 large eggs Eggs provide structure and help bind the ingredients together.
  • 1/2 cup buttermilk Buttermilk keeps the bread moist and tender.
  • 1 cup fresh or frozen cranberries, chopped These add a burst of tartness and color.
  • 1 cup walnuts, chopped Walnuts bring a rich, nutty flavor and a satisfying crunch.
  • 1/2 teaspoon vanilla extract Vanilla brings a lovely aroma and depth of flavor.

Equipment

  • loaf pan

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, salt, and cinnamon. Stir until well mixed.
  3. In a separate bowl, whisk together the wet ingredients: melted butter, eggs, buttermilk, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and mix gently until just combined.
  5. Fold in the chopped cranberries and walnuts until evenly distributed.
  6. Pour the batter into a greased 9x5-inch loaf pan and smooth the top.
  7. Bake in the preheated oven for 55-60 minutes, checking for doneness with a toothpick.
  8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Calories: 210kcalProtein: 4gSodium: 150mg

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