Cranberry Walnut Bread: A Best Cozy Winter Morning Treat

Cranberry Walnut Bread

There’s an undeniable magic that fills the kitchen when the oven is working its wonders, especially when it involves the comforting aroma of freshly baked bread. For me, that magic often takes the form of Cranberry Walnut Bread, a true staple that instantly conjures memories of crisp autumn mornings and the warmth of a bustling, happy home. It’s more than just a recipe; it’s a tangible hug, a slice of coziness perfect for when the air outside gets a little chillier.

My personal journey with perfecting this Cranberry Walnut Bread began many years ago, driven by a desire to find that exquisite balance between the tartness of cranberries and the satisfying crunch of walnuts, ensuring a loaf that was never too sweet nor too dry. Through numerous delightful kitchen adventures (and yes, a few valuable learning moments!), I finally arrived at this cherished version that my family now requests on repeat, much like how some perfect their favorite easy banana bread recipe for pure comfort.

This Cranberry Walnut Bread recipe is a beautiful testament to how simple, wholesome ingredients can truly create something extraordinary, whether you’re making a sweet loaf like this or exploring savory options like my popular Roasted Garlic Rosemary Bread. So, brew yourself a fresh cup of coffee, find your favorite cozy spot, and get ready to savor every delicious moment as you bake and enjoy your very own homemade Cranberry Walnut Bread.

Cranberry Walnut Bread: A Cozy Winter Morning Treat

Recipe by MayaCourse: BreadsCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

A wonderfully moist Cranberry Walnut Bread, perfectly balanced with tart cranberries and crunchy walnuts, ideal for breakfast or a cozy snack.

Ingredients

• 2 cups all-purpose flour

• 1 cup granulated sugar

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1 large egg, room temperature

• 1 cup buttermilk

• 1/4 cup unsalted butter, melted

• 1 teaspoon vanilla extract

• 1 cup fresh or frozen cranberries

• 1 cup chopped walnuts

Directions

• Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line with parchment paper.
• In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps.
• In a separate medium bowl, whisk the egg, buttermilk, melted butter, and vanilla extract until well combined.
• Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or spatula until just combined. Be careful not to overmix; a few lumps are okay.
• Gently fold in the fresh or frozen cranberries and chopped walnuts until evenly distributed throughout the batter.
• Pour the batter into the prepared loaf pan and spread evenly.
• Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The top should be golden brown.
• Remove the Cranberry Walnut Bread from the oven and let it cool in the pan for 10-15 minutes before carefully transferring it to a wire rack to cool completely.
• Slice and serve once cooled. This bread is delicious plain, toasted, or with a spread of butter or cream cheese.

Notes

• A Family Secret: For an extra depth of flavor, lightly toast your walnuts in a dry skillet over medium heat for about 5 minutes, stirring frequently, before adding them to the batter. This really brings out their nutty aroma.
• My Go-To Tip: If using frozen cranberries, do not thaw them. Toss them directly into the batter. This helps prevent them from sinking to the bottom of the loaf and keeps your Cranberry Walnut Bread beautifully studded throughout.
• For the Best Texture: Avoid overmixing your batter. Mix only until the wet and dry ingredients are just combined. Overmixing develops the gluten too much, which can result in a dense, chewy loaf instead of a tender one.