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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.

Ingredients

Scale

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

Find it online: https://tastybynova.com/cranberry-nut-bread-recipe/