I love how my Cranberry Walnut Bread turns a simple loaf into a celebration of bold flavors and textures. The delightful tang of cranberries and the crunch of walnuts make it a festive treat for any occasion. Every slice offers a burst of flavor that brightens my day and warms my heart.

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I’ve always been a fan of trying out new twists on classic recipes and this Cranberry Walnut Bread is no exception. I first experimented with mixing 2 cups all-purpose flour, 1 cup granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda and a pinch of salt to create a perfect base.

Then I added 2 large eggs, 1/2 cup buttermilk and 1/2 cup melted unsalted butter along with a splash of vanilla extract. The real magic comes when you fold in 1 cup cranberries and 1 cup chopped walnuts.

The result is tangy, crunchy and a bit unexpected, making it a great bread machine recipe or a no-knead version your tea bread collection really needs. I love how it transforms into a festive treat perfect not only as a hostess gift but also a unique start to a special morning.

Try it with a dab of sweet orange marmalade or a bit of orange zest for an extra kick.

Why I Like this Recipe

I like this recipe because I get a super cool mix of flavors that really play off each other. The cranberries add a tangy kick while the walnuts give it a satisfying crunch, and that combination is just awesome. I also love that it’s really easy to whip up even when I’m in a rush; the steps are pretty straightforward even if I mess up here and there. Plus, the bonus of an orange twist with the zest or marmalade gives it a unique, festive vibe that makes it feel special for holidays or even just a fun weekend treat. Lastly, it just makes me feel like a pro in the kitchen, which is a huge win for me!

Ingredients

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All-purpose Flour: Provides carbohydrates that build structure and texture in each slice.
Granulated Sugar: Adds needed sweetness while keeping the crumb moist and tender.
Cranberries: Bring a tangy burst of flavor and natural fiber for a lively bite.
Walnuts: Packed with healthy fats and protein, they give a crunchy, nutty twist.
Buttermilk: Offers moisture and tang that helps the bread rise properly.
Eggs: Help bind ingredients, boosting protein and creating a light, fluffy feel.
Unsalted Butter: Contributes richness and a buttery aroma that elevates the flavor.
Vanilla Extract: Enhances the overall taste with its warm, aromatic note.

Ingredient Quantities

2 cups all-purpose flour

1 cup granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 large eggs, at room temperature

1/2 cup buttermilk

1/2 cup unsalted butter, melted

1 teaspoon vanilla extract

1 cup cranberries (fresh or frozen, just thaw if frozen)

1 cup chopped walnuts (lightly toasted works best)

Optional: 1 tablespoon orange zest or 1-2 tablespoons sweet orange marmalade for serving

How to Make this

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1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.

2. In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.

3. In another bowl, beat 2 large eggs until lightly frothy then add 1/2 cup buttermilk, 1/2 cup melted unsalted butter, and 1 teaspoon vanilla extract.

4. Pour the wet ingredients into the dry mix and stir just until combined, trying not to overmix.

5. Gently fold in 1 cup cranberries (fresh or thawed frozen) and 1 cup chopped walnuts, which are best if lightly toasted; if you like, add 1 tablespoon orange zest here.

6. For a fun twist, you can drizzle 1-2 tablespoons sweet orange marmalade on top of the batter once it’s in the pan.

7. Spread the batter evenly in the prepared loaf pan.

8. Bake for 50-60 minutes until a toothpick inserted in the center comes out clean.

9. Remove the bread from the oven and let it cool in the pan for about 10 minutes; then transfer it to a wire rack to cool completely before serving.

Equipment Needed

1. Oven (preheated to 350°F)
2. 9×5 inch loaf pan (greased)
3. Large mixing bowl (for dry ingredients)
4. Medium bowl (for wet ingredients)
5. Whisk (for combining dry ingredients)
6. Electric mixer or fork (to beat eggs)
7. Measuring cups and spoons (for ingredients)
8. Rubber spatula (for folding in cranberries and walnuts)
9. Toothpick (to test doneness)
10. Wire cooling rack (to cool the bread)

FAQ

Q: Can i use frozen cranberries?

A: Yes, you can use frozen cranberries, just be sure to thaw them first so they dont add too much extra liquid.

Q: What can i use if i dont have buttermilk?

A: You could make a buttermilk substitute by mixing 1/2 cup milk with 1/2 tablespoon lemon juice or vinegar and letting it sit for 5 minutes.

Q: Do i really need to toast the walnuts?

A: Toasting the walnuts brings out their flavor, but if you dont have time, you can use them raw. They might just be a little less crunchy.

Q: How do i store the cranberry walnut bread?

A: Let the bread cool completely, then store it in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Q: Can i substitute the flour?

A: You can try using whole wheat flour for a healthier version, but note that it may change the texture and flavor slightly.

CRANBERRY WALNUT BREAD Recipe Substitutions and Variations

If you’re out of all-purpose flour, try using half all-purpose and half whole wheat pastry flour to get a slightly nuttier taste and a bit more fiber.
Instead of granulated sugar, you might use brown sugar or even coconut sugar for a richer, caramel-like flavor; just keep an eye on the moisture level.
If you don’t have buttermilk, mix a tablespoon of lemon juice or vinegar with half a cup of milk and let it sit for five minutes to get that tangy kick.
For unsalted butter, you can swap in an equal amount of coconut oil, which adds a subtle tropical note, though it might make the crumb a little softer.
If you don’t have orange zest but still want a citrus twist, a little lemon zest will brighten up the cranberries and walnuts nicely.

Pro Tips

1. Make sure all your wet ingredients, like the eggs and buttermilk, are at room temperature because if they’re too cold they might mess up the rising and end up making your bread too dense.
2. When you’re mixing the batter, mix it just until the ingredients are combined; overmixing can lead to a tougher, chewier loaf instead of something that feels light and tender.
3. Toasting the walnuts before adding them gives the bread a richer, nuttier flavor and also helps them stay crunchier even after baking.
4. If you’re using cranberries that are frozen, be sure to thaw them first and pat them dry so they don’t add too much extra moisture to the batter which might affect the baking time.

CRANBERRY WALNUT BREAD Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

300

kcal

Equipment: 1. Oven (preheated to 350°F)
2. 9×5 inch loaf pan (greased)
3. Large mixing bowl (for dry ingredients)
4. Medium bowl (for wet ingredients)
5. Whisk (for combining dry ingredients)
6. Electric mixer or fork (to beat eggs)
7. Measuring cups and spoons (for ingredients)
8. Rubber spatula (for folding in cranberries and walnuts)
9. Toothpick (to test doneness)
10. Wire cooling rack (to cool the bread)

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, at room temperature
1/2 cup buttermilk
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
1 cup cranberries (fresh or frozen, just thaw if frozen)
1 cup chopped walnuts (lightly toasted works best)
Optional: 1 tablespoon orange zest or 1-2 tablespoons sweet orange marmalade for serving

Directions

Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
In another bowl, beat 2 large eggs until lightly frothy then add 1/2 cup buttermilk, 1/2 cup melted unsalted butter, and 1 teaspoon vanilla extract.
Pour the wet ingredients into the dry mix and stir just until combined, trying not to overmix.
Gently fold in 1 cup cranberries (fresh or thawed frozen) and 1 cup chopped walnuts, which are best if lightly toasted; if you like, add 1 tablespoon orange zest here.
For a fun twist, you can drizzle 1-2 tablespoons sweet orange marmalade on top of the batter once it’s in the pan.
Spread the batter evenly in the prepared loaf pan.
Bake for 50-60 minutes until a toothpick inserted in the center comes out clean.
Remove the bread from the oven and let it cool in the pan for about 10 minutes; then transfer it to a wire rack to cool completely before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.