Cranberry Nut Bread Recipe

Introduction

Cranberry Nut Bread is a perfect blend of tart cranberries and crunchy walnuts, wrapped in a moist, cinnamon-spiced loaf. Whether you’re enjoying it for breakfast or as a sweet snack, this bread brings cozy flavors that everyone will love.

Ingredients

• 1 1/2 cups sugar
• 2/3 cup walnuts, chopped finely
• 2 teaspoons cinnamon
• 2 1/4 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 egg, beaten lightly
• 1 cup milk
• 1/3 cup vegetable oil
• 1 cup cranberries, chopped
• 2 tablespoons butter, melted

Instructions

1. Step 1: In a large mixing bowl, combine 1 cup sugar, 2 cups flour, baking powder, salt, and cinnamon. Stir well to mix the dry ingredients.
2. Step 2: In a separate bowl, whisk together the egg, milk, and vegetable oil. Pour this mixture into the dry ingredients and stir until just barely moistened. Then fold in the chopped cranberries.
3. Step 3: Grease and flour a loaf pan. Pour half of the batter into the pan. Evenly sprinkle half of the chopped walnuts over the batter. Pour the remaining batter over the walnuts.
4. Step 4: In a small bowl, mix the remaining walnuts with melted butter and 1/4 cup flour until gently combined. Sprinkle this nut mixture over the top of the batter in the pan.
5. Step 5: Bake the bread in a preheated oven at 350°F (175°C) for 60-65 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
6. Step 6: Allow the bread to cool completely in the pan on a wire rack before removing and slicing.

Tips & Variations

• For added flavor, try substituting half the walnuts with pecans or add a teaspoon of vanilla extract to the wet ingredients.
• If fresh cranberries are not available, frozen cranberries work well—just toss them in flour before folding in to prevent sinking.
• To make the bread extra moist, you can substitute half of the vegetable oil with applesauce.

Storage

Store the cooled bread tightly wrapped in plastic wrap or aluminum foil at room temperature for up to 3 days. For longer storage, wrap it in aluminum foil and freeze for 2-3 months. To reheat, thaw completely and warm slices in a toaster or microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute half or all of the all-purpose flour with whole wheat flour, though the bread will be denser and have a nuttier flavor.

How can I prevent walnuts from making the bread bitter?

Ensure walnuts are fresh and not rancid. Toasting the walnuts lightly before chopping can enhance their flavor and reduce bitterness.

Cranberry Nut Bread Recipe

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★★★★★

4.4 from 138 reviews

This Cranberry Nut Bread is a moist, flavorful quick bread featuring tart cranberries and crunchy walnuts, enhanced with cinnamon and a buttery nut topping. Perfect for breakfast or a cozy snack, this bread combines the sweetness of sugar and the tartness of fresh cranberries in a tender crumb, baked to golden perfection.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 60-65 minutes
• Total Time: 75-80 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 1/2 cups sugar
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 egg, beaten lightly
• 1 cup milk
• 1/3 cup vegetable oil
• 1 cup cranberries, chopped

Nut Mixture

• 2/3 cup walnuts, chopped finely
• 2 teaspoons cinnamon
• 2 tablespoons butter, melted
• Additional 1/4 cup flour (for nut topping mix)

Instructions

1. Prepare Dry Ingredients: In a large mixing bowl, combine 1 cup sugar, 2 cups flour, baking powder, and salt. Stir to mix evenly.
2. Mix Wet Ingredients: In a separate bowl, whisk the egg, milk, and vegetable oil until combined.
3. Combine Wet and Dry: Add the egg mixture into the flour mixture and stir until just moistened; avoid overmixing. Gently fold in the chopped cranberries to incorporate them.
4. Add Batter to Pan: Grease and flour a loaf pan. Pour half of the batter into the pan evenly. Sprinkle half of the walnut and cinnamon mixture on top of the batter.
5. Layer Batter and Topping: Pour the remaining batter over the nut layer, smoothing the top. In a small bowl, mix the remaining walnuts with melted butter and 1/4 cup flour, stirring gently. Sprinkle this nut mixture evenly on top of the batter.
6. Bake the Bread: Preheat the oven to 350°F (175°C). Bake the bread for 60-65 minutes until a toothpick inserted in the center comes out clean. Baking times may vary slightly depending on your oven.
7. Cool Before Serving: Let the bread cool completely in the pan on a wire rack before removing it. Allow it to cool fully before slicing to maintain structure.
8. Freezing Instructions: To store longer, wrap the cooled bread tightly in aluminum foil and freeze for 2-3 months. Thaw before serving.

Notes

• Use fresh or frozen cranberries. If using frozen, do not thaw before mixing to prevent color bleeding.
• For a nut-free version, omit walnuts and increase cranberries or substitute with seeds.
• Ensure the bread is cooled completely before slicing to avoid crumbling.
• You can substitute vegetable oil with melted butter for a richer flavor.
• Baking pans vary; check doneness starting around 55 minutes.
• Store bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: cranberry nut bread, quick bread, cranberry bread, walnut bread, cinnamon bread, homemade bread, breakfast bread, holiday bread