Cranberry Walnut Bread
This homemade Cranberry Walnut Bread features a delightful balance of sweet cranberries and rich walnuts, making it a perfect treat for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Serves as the base of the bread.
- ½ cup sugar Adds sweetness and balances the tartness of cranberries.
- ½ teaspoon salt
- 1 tablespoon baking powder
- ½ teaspoon baking soda
Wet Ingredients
- ½ cup unsalted butter, melted Butter should be cooled before mixing.
- 2 large eggs
- 1 cup buttermilk Can substitute with dairy-free version.
Mix-ins
- 1 cup walnuts, chopped Provide a crunchy texture.
- 1 cup dried cranberries Can use fresh cranberries for a more tart flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- Gather all your ingredients.
Mix Dry Ingredients
- In a large bowl, combine the flour, sugar, salt, baking powder, and baking soda. Stir thoroughly.
Mix Wet Ingredients
- In another bowl, whisk together the melted butter, eggs, and buttermilk until combined.
Combine Ingredients
- Pour the wet ingredients into the dry ingredients and mix until just combined to avoid overmixing.
- Gently fold in the chopped walnuts and dried cranberries.
Bake
- Transfer the batter to the prepared loaf pan and smooth the top.
- Bake for about 50-60 minutes, checking for doneness with a toothpick.
Cooling
- Once baked, allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack.
- Let cool completely before slicing.
Serving
- Slice and serve with butter, cream cheese, or your favorite spread.
Notes
Store in an airtight container at room temperature for 2-3 days. For longer storage, freeze the slices wrapped in plastic wrap.