Cranberry Walnut Bread
A delightful blend of sweet cranberries and crunchy walnuts, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour The base for the bread.
- 1 teaspoon baking powder Helps the bread rise.
- ½ teaspoon baking soda Aids in leavening.
- ½ teaspoon salt Balances the sweetness.
Wet Ingredients
- 1 cup unsalted butter, softened Ensures a moist texture.
- 1 cup granulated sugar Sweetens the bread just right.
- 2 large eggs Binds the ingredients together.
- 1 teaspoon vanilla extract Enhances the overall flavor.
- ½ cup milk Adds moisture and richness.
Fruits and Nuts
- 1 cup fresh or frozen cranberries, chopped Provides the signature tartness.
- 1 cup walnuts, chopped Adds texture and nutty flavor.
Instructions
Preparation
- Gather all your ingredients on the counter to make the process smoother.
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
Mixing
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry mixture to the creamed butter mixture, alternating with the milk, mixing just until combined.
- Gently fold in the chopped cranberries and walnuts.
Baking
- Pour the batter into the prepared loaf pan, making sure it’s evenly distributed.
- Bake for 60-70 minutes, checking for doneness with a toothpick.
Cooling
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
To keep the bread fresh, wrap it tightly in plastic wrap or aluminum foil. For longer storage, place it in the fridge up to a week or freeze it for up to three months.