Description
Moist and flavorful Cranberry Walnut Bread, perfect for fall and winter. Packed with cranberries, walnuts, and warm spices.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 1/2 cups fresh or frozen cranberries, coarsely chopped
- 1 cup walnuts, coarsely chopped
- Optional: 1/4 cup orange zest
- Optional: Turbinado sugar for sprinkling
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- Combine Sugars: In a separate, large mixing bowl, combine the granulated sugar and brown sugar.
- Add Wet Ingredients: To the sugar mixture, add the eggs, vegetable oil, and vanilla extract. Beat until well combined.
- Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined. Do not overmix.
- Fold in Cranberries and Walnuts: Gently fold in the chopped cranberries and walnuts (and orange zest, if using).
- Prepare the Loaf Pan: Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan (or line with parchment paper).
- Pour Batter into Pan: Pour the batter into the prepared loaf pan, spreading it evenly. Sprinkle with turbinado sugar, if using.
- Bake: Bake for 55-70 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs attached.
- Cool in Pan: Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
- Slice and Serve: Once the bread is completely cool, slice and serve.
Notes
- Nuts: Substitute walnuts with pecans or almonds. Toast nuts for richer flavor.
- Fruit: Use raisins or dried apricots in place of or in addition to cranberries.
- Spices: Adjust spices to your liking. Add a pinch of cardamom.
- Chocolate Chips: Add 1/2 cup of chocolate chips for a decadent twist.
- Glaze: Drizzle cooled bread with a glaze made from powdered sugar and milk or lemon juice.
- Storage: Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Freeze for longer storage.
- Buttermilk Substitute: Add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
- Preventing Soggy Bottom: Place a baking sheet on the rack below the loaf pan.
- High Altitude Adjustments: Reduce baking soda by 1/4 teaspoon and increase liquid by 1-2 tablespoons.
- Prep Time: 20 minutes
- Cook Time: 55 minutes