There’s just something about a warm loaf of homemade bread fresh from the oven, isn’t there? It fills the whole house with the coziest smell! My go-to for those comforting moments is this incredible Cranberry Walnut Bread. Seriously, the tang of those little cranberries just pops against the crunch of the walnuts – it’s pure magic in every slice. I remember the first time I made this for my family during a chilly autumn weekend; my little one took one bite and her eyes lit up. That’s when I knew I had a winner!
Why You’ll Love This Cranberry Walnut Bread
Trust me, you’re going to be obsessed with this bread! Here’s why:
- It’s SO easy to make! Seriously, no fancy equipment or difficult steps needed.
- Amazing flavor combo: You can’t beat the sweet-tart cranberries with crunchy walnuts.
- Perfectly moist texture: It’s never dry, always wonderfully tender.
- Looks impressive: Even though it’s simple, it looks gorgeous on a brunch table or as a gift.
- Super versatile: Great for breakfast, snacking, or even a light dessert.
Ingredients for Perfect Cranberry Walnut Bread
Alright, let’s get our mise en place ready! These are the heroes that make this Cranberry Walnut Bread so darn good. You probably have most of them already!
- 2 cups all-purpose flour (This is our base, the structure of the bread!)
- 1 teaspoon baking soda (Gives it that lovely lift!)
- 1/2 teaspoon salt (Just a touch to make all those flavors pop!)
- 1/2 cup unsalted butter, softened (Make SURE it’s softened, not melted! It makes a world of difference for creaming.)
- 1 cup granulated sugar (For that perfect sweetness)
- 2 large eggs (These bind it all together and add richness)
- 1 teaspoon vanilla extract (Because, well, vanilla makes EVERYTHING better, right?)
- 1 cup buttermilk (This is secret weapon #1 for moisture! If you don’t have any, a little trick is to add 1 tbsp lemon juice or vinegar to regular milk and let it sit for 5 mins!)
- 1 cup fresh or frozen cranberries, roughly chopped (Chop ’em up so you get them in every bite!)
- 1 cup chopped walnuts (Toast ’em first if you have time, it really brings out their nutty flavor!)
Step-by-Step Guide to Making Cranberry Walnut Bread
Alright, bread bakers, let’s get this loaf into the oven! It’s really not complicated, I promise. Just follow along, and you’ll have a loaf that smells amazing and tastes even better.
Preparing the Batter for Cranberry Walnut Bread
First things first, let’s get that oven preheated to 350°F (175°C). While it’s warming up, take your 9×5 inch loaf pan and give it a good grease and flour. This little step is key to making sure your beautiful bread comes out in one piece, not stuck in the corners! Now, in a medium bowl, whisk together the flour, baking soda, and salt. This just makes sure everything is evenly distributed so you don’t get any weird, dense spots. In a bigger bowl – your main mixing bowl – cream together that softened butter and sugar. You want it light and fluffy, like a little cloud. Then, beat in your eggs one at a time, followed by that splash of vanilla extract. Okay, here comes the fun part: gradually add the dry stuff to the wet stuff, but do it by alternating with the buttermilk. Start with the dry and end with the dry. If you’re ever out of buttermilk, don’t sweat it, you can whip up some homemade heavy cream or something similar to use in its place! Mix it in gently, just until it’s combined. Seriously, DON’T OVERMIX! Overmixing is the enemy of tender quick bread, it makes it tough. Afterward, gently just fold in those lovely chopped cranberries and walnuts. You want them distributed, not beaten into oblivion.
Baking Your Cranberry Walnut Bread to Perfection
Once your batter looks beautiful and all those goodies are folded in, pour it right into that prepared loaf pan. Smooth the top a little with your spatula. Now into the oven it goes! It usually takes about 50 to 60 minutes. How do you know it’s done? The best way is the wooden skewer test: stick one right into the center. If it comes out clean, no wet batter clinging to it, then it’s ready! Yay! Once it’s out of the oven, let it hang out in the pan for about 10 minutes. This helps it set up. Then, carefully flip it onto a wire rack to cool completely. Patience, my friends! It’s super tempting to slice into it while it’s hot, but letting it cool completely means you’ll get much cleaner slices and the flavors really settle in.
Tips for the Best Cranberry Walnut Bread
You’ve mixed it, baked it, and now you’re ready for that perfect loaf! Here are a few little secrets I’ve picked up that really make my Cranberry Walnut Bread shine. Think of these as the little nudges that take it from good to absolutely fantastic! It’s like how roasting carrots just brings out this amazing flavor, you know? Sometimes a little extra step makes all the difference. You can read all about it in my honey-roasted carrots recipe – that one has amazing flavor boosters too!
Ingredient Substitutions for Cranberry Walnut Bread
Sometimes you’re just missing an ingredient, right? No worries! If you don’t have walnuts, pecans are a fantastic swap – they have a similar crunch. For cranberries, try using dried cranberries if you can’t find fresh, just know they’ll be a bit sweeter and chewier. If you *really* want something different, chopped tart cherries would also work. Just remember, changes can slightly alter the texture or sweetness, but it’s all part of the fun of baking!
Enhancing Your Cranberry Walnut Bread Flavor
Okay, this is my secret weapon for *any* nutty bread: toast your walnuts! Just spread them on a baking sheet and pop them into a 350°F oven for about 5-7 minutes until they smell amazing. Let them cool a bit before chopping. It totally wakes up their flavor! Also, while fresh cranberries are bright and tart, if you find them *too* tart, you can toss them with a tiny bit of sugar before adding them. For a really special touch, a hint of orange zest in the batter is heavenly with cranberries and walnuts!
Storing and Reheating Your Cranberry Walnut Bread
Once your beautiful Cranberry Walnut Bread has cooled completely (and I know that’s the hardest part!), storing it is super simple. Just wrap it up snugly in plastic wrap or pop it into an airtight container. It’ll stay wonderfully fresh at room temperature for about 3-4 days. If things are really warm, or you want it to last a bit longer, the fridge is your friend, though it might make it a *tiny* bit denser. To bring back that fresh-from-the-oven magic, just warm up a slice gently in the microwave for 15-20 seconds, or pop it in a toaster oven for a minute or two. Pure bliss!
Frequently Asked Questions About Cranberry Walnut Bread
Got questions about whipping up this delicious Cranberry Walnut Bread? I’ve got answers!
Can I use dried cranberries instead of fresh ones?
Absolutely! If fresh cranberries aren’t in season or you just prefer them, dried cranberries are a great substitute. They’ll give you a chewier texture and a sweeter, more concentrated flavor. Just swap them in one-for-one with the fresh ones – no need to thaw if you’re using frozen!
What’s the best way to store Cranberry Walnut Bread?
To keep this Cranberry Walnut Bread perfectly fresh, just wrap it up well once it’s completely cooled. Plastic wrap or an airtight container works wonders! It’ll stay delicious at room temperature for about 3 to 4 days. If your kitchen is real warm, popping it in the fridge can extend its life a bit, though I think room temp is best for texture.
Can I make muffins or cupcakes from this recipe?
Oh, totally! This batter is super versatile. You can easily spoon it into muffin tins – just fill them about two-thirds full, maybe adjust baking time to around 18-25 minutes (until a toothpick comes out clean). You’ll probably get about 12-18 muffins, depending on your tin size. It’s also a fun way to enjoy the cranberry walnut goodness in a smaller bite! You might find my quick oat bread recipe is also great for muffin conversions.
Do I really need buttermilk? What if I don’t have any?
Buttermilk really helps make this Cranberry Walnut Bread wonderfully moist and gives it a slight tang that balances the sweetness. But don’t worry if you’re out! You can easily make a substitute: just measure 1 tablespoon of lemon juice or white vinegar into a measuring cup, then fill it up with regular milk to the 1-cup line. Let it sit for about 5 minutes until it looks a little curdled. That’s your buttermilk substitute, and it works like a charm!
Nutritional Information for Cranberry Walnut Bread
Just a heads-up, this is a rough estimate for one slice of my Cranberry Walnut Bread! The exact numbers can wiggle around a bit depending on the brands you use or if you add any little extras. Think of it as about 350 calories, 18g of fat (around 5g of that’s saturated), 45g of carbs, and roughly 5g of protein and 30g of sugar per slice. Happy baking!
Print
Cranberry Walnut Bread
- Total Time: 70 min
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
A simple recipe for moist and flavorful cranberry walnut bread.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup fresh or frozen cranberries, roughly chopped
- 1 cup chopped walnuts
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Gently fold in the chopped cranberries and walnuts.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For a sweeter bread, you can add an extra 1/4 cup of sugar.
- If using frozen cranberries, do not thaw them before adding to the batter.
- To toast the walnuts, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant. Let them cool before chopping.
- Prep Time: 15 min
- Cook Time: 55 min
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Keywords: cranberry walnut bread, quick bread, holiday baking, fruit bread, nut bread