Heavenly Cranberry Walnut Bread That’s Easy to Bake

This Cranberry Walnut Bread combines tart cranberries with crunchy walnuts, perfect for breakfast or a snack.

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Prep Time 15

Cook Time 1 10

Cooling Time 10

Total Time 1 35

Servings: 12 slices

Course: Breakfast

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

Batter

2 cups all-purpose flour Use gluten-free blend for gluten-free option.
1 cup granulated sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup milk Swap for almond or other plant-based milk for dairy-free.
2 large eggs For egg-free, use flax eggs or applesauce.
½ cup melted butter Can replace with vegetable or coconut oil.
1 cup fresh cranberries Feel free to use thawed frozen cranberries.
½ cup chopped walnuts Can substitute with pecans or almonds.

Equipment

Loaf pan
Mixing bowls
Whisk
Spatula

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Gather all your ingredients.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Blend together the milk, eggs, and melted butter in a separate bowl.
Pour the wet ingredients into the dry mixture, stirring gently until just combined.
Fold in the cranberries and walnuts carefully.
Grease a loaf pan and pour in the batter, smoothing the top.
Bake for 60 to 70 minutes, until golden brown and a toothpick comes out clean.
Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

Wrap leftover bread tightly in plastic wrap or foil to keep it fresh for up to a week.

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