Description
This moist and tender cranberry walnut bread blends the tartness of cranberries with the crunch of walnuts, making it a perfect fall breakfast or snack. Easy to bake, freezer-friendly, and ideal for gifting. Keywords: cranberry walnut bread, quick bread, holiday baking, moist cranberry loaf.
Ingredients
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1 large egg
3/4 cup orange juice
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 cup fresh or frozen cranberries
1/2 cup chopped walnuts
Instructions
1. Preheat oven to 350°F (175°C). Grease and line a 9×5 inch loaf pan with parchment paper.
2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, whisk the egg, sugar, orange juice, vegetable oil, and vanilla extract.
4. Combine the wet ingredients with the dry and mix until just combined.
5. Gently fold in cranberries and chopped walnuts.
6. Pour batter into the loaf pan and spread evenly.
7. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Slice and enjoy warm or at room temperature.
Notes
For best texture, don’t overmix the batter after combining wet and dry ingredients.
Use orange zest to intensify the citrus flavor.
Let the bread cool completely before slicing to avoid crumbling.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 235
- Sugar: 19g
- Sodium: 105mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg