Description
This cranberry walnut bread recipe is a cozy, flavorful quick bread made with fresh or dried cranberries and crunchy walnuts. It’s moist, easy to bake without yeast, and perfect for breakfast or gifting. Discover the best homemade cranberry walnut loaf that’s freezer-friendly and bursting with tart-sweet flavor.
Ingredients
1 ¾ cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
¾ cup milk
1 large egg
⅓ cup vegetable oil
1 teaspoon vanilla extract
¾ cup chopped walnuts
1 cup cranberries (fresh or dried)
Instructions
1. Preheat oven to 350°F and grease a 9×5-inch loaf pan or line with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, mix together milk, egg, oil, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry and gently stir until just combined.
5. Fold in cranberries and chopped walnuts, being careful not to overmix.
6. Transfer the batter to the prepared loaf pan and smooth the top.
7. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Use fresh cranberries for a tart burst, or soak dried ones in orange juice for 10 minutes.
Don’t overmix the batter; it keeps the bread light and tender.
Wrap and freeze individual slices for quick breakfasts or snacks.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg