Cranberry Walnut Bread

Cranberry Walnut Bread combines tart cranberries with toasted, crunchy walnuts, in a moist, tender quick loaf that's perfect for a cozy breakfast, packed lunch treat or afternoon snack. This delicious, easy-to-make recipe takes just 10 minutes to stir together.

Course Quick Breads & Muffins

Cuisine American, Canadian

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 231kcal

Author Colleen Milne

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 fresh or frozen cranberries
½ cup toasted walnuts chopped

US Customary - Metric

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: You can use dried cranberries instead of fresh or frozen cranberries, but the texture of the cranberry loaf will not be the same unless you rehydrate the dried cranberries. To rehydrate them, soak them in very hot water for about 30 minutes.

Use room temperature ingredients: It won't make or break this particular recipe if you don't use room temperature ingredients. However, I find that it does make a difference in how fluffy your cranberry nut bread turns out. If you forget to take the milk and egg out of the fridge ahead of time, use my shortcuts; submerse the egg in warm water (not hot) for five minutes, and use the microwave in 10 second increments to take the chill off of the milk.

Don't overmix: Overmixing the batter can result in a dense, tough loaf, uneven baking and can have holes and tunnels. Stir until just combined.

Prep your pan: Even if you use a non-stick pan, you will need to grease the pan with oil, or line it with parchment paper.

Allow to cool: It might be tempting to try a warm slice of fresh baked cranberry nut loaf straight from the oven. But be patient and allow it to cool before slicing. It will be easier to slice and will taste much better.

Glaze: You can dress up your cranberry walnut bread with an easy orange glaze. Just stir together a quarter cup of powdered sugar, and two tablespoons of orange juice. If you use a fresh orange, zest it and add the orange zest to the glaze as well. You can also do the same with lemon juice.

Storage: After cooling the loaf completely, store in wrapped in plastic wrap, or in an airtight container on the counter for up to four days.

Freezing: Wrap the cooled cranberry walnut loaf in aluminum foil, then in plastic wrap or a re-sealable freezer bag. Freeze for up to 3 months. Or, freeze individual slices wrapped on plastic wrap and placed in a freezer bag.

Nutrition