cranberry walnut bread
This delightful cranberry walnut bread is a perfect blend of sweet and nutty flavors. Its moist texture and tart cranberries make it an excellent choice for breakfast, snacks, or as a gift during the holidays.
Equipment
- 1 mixing bowl
- 1 whisk
- 1 wooden spoon or spatula
- 1 loaf pan (9x5 inch)
- 1 oven
- 1 measuring cups and spoons
- 1 plastic wrap or kitchen towel
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter Softened.
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup fresh or frozen cranberries Coarsely chopped.
- 1 cup walnuts Chopped.
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour your loaf pan.
- In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until well combined.
- In another bowl, cream the softened butter until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the buttermilk to the butter mixture, mixing until combined.
- Slowly add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
- Fold in the chopped cranberries and walnuts until evenly distributed.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Once done, remove from the oven and let it cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Notes
If using frozen cranberries, there's no need to thaw them before use.
For variation, you can add orange zest for a citrus twist.
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for a week.