Description
If you love a cozy bake that brings both brightness and depth, this Cranberry Walnut Bread is your new must-try. With bursts of tart fresh cranberries and crunchy walnuts folded into a rich, tender crumb, it’s the perfect cross between dessert and breakfast. Whether you’re after an easy holiday recipe, a quick breakfast loaf, or just want new food ideas that freeze well and reheat beautifully, this bread hits all the right notes. It’s a go-to for brunch ideas, snack cravings, or even homemade gift baskets.
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
1.5 teaspoons baking powder
0.5 teaspoon baking soda
0.5 teaspoon salt
1 large egg
0.75 cup buttermilk
0.33 cup unsalted butter, melted
1 teaspoon vanilla extract
1.5 cups fresh cranberries, halved
0.75 cup chopped walnuts
Instructions
1. Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk egg, buttermilk, melted butter, and vanilla until combined.
4. Add wet ingredients to dry and mix until just combined.
5. Fold in cranberries and walnuts. Batter will be thick.
6. Pour into the prepared loaf pan. Sprinkle extra walnuts on top.
7. Bake for 50–60 minutes, or until a toothpick inserted comes out clean.
8. Cool in pan for 10 minutes, then transfer to wire rack to cool completely. Slice and serve.
Notes
This bread is best with fresh cranberries for that juicy tartness.
Don’t overmix the batter—just fold until combined to keep the loaf tender.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10th of loaf)
- Calories: 245
- Sugar: 18g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg