Looking for a delightful, festive, and incredibly easy-to-make treat to brighten your holiday season? This Cranberry Walnut Bread is exactly what you need! Loaded with tart cranberries and crunchy walnuts, this moist quick bread is a quintessential holiday staple. Perfect for breakfast, brunch, or a sweet afternoon snack, it’s a simple recipe that delivers big on flavor and festive cheer, making it a must-have for your seasonal baking. It’s a versatile quick bread that comes together with minimal fuss, ensuring you get maximum joy with every slice.
Key Ingredients for Cranberry Walnut Bread
- 2 cups all-purpose flour: (240g) Provides the structure for the bread.
- 1 cup granulated sugar: (200g) Adds sweetness and helps with moisture.
- 1 ½ teaspoons baking powder: The primary leavening agent for a quick rise.
- ½ teaspoon baking soda: Works with the acidic cranberries to ensure proper leavening.
- ½ teaspoon salt: Enhances all the flavors in the bread.
- ¾ cup buttermilk: (180ml) Adds tenderness and a slight tang; you can make your own by adding 1 tablespoon of white vinegar or lemon juice to regular milk and letting it sit for 5 minutes.
- ¼ cup unsalted butter: (57g) Melted and cooled, for richness and moisture.
- 1 large egg: Acts as a binder and adds moisture.
- 1 teaspoon vanilla extract: Enhances the overall flavor profile.
- 1 cup fresh or frozen cranberries: (About 120g) Tart bursts of flavor. If using frozen, do not thaw.
- ¾ cup chopped walnuts: (About 85g) Adds a delightful crunch and nutty flavor.
- 2 tablespoons orange zest: (Optional, but highly recommended) Brightens the flavors wonderfully.
- 1 tablespoon all-purpose flour: For tossing cranberries and walnuts, preventing them from sinking.
How to Make Cranberry Walnut Bread
Get ready to effortlessly bake a mouth-watering Cranberry Walnut Bread that will impress everyone! This recipe is incredibly easy, featuring a simple mix-and-bake process that results in a tender, moist, and delightfully flavorful quick bread. With minimal fuss and around 15 minutes of prep time, followed by 50-60 minutes in the oven, you’ll have a satisfying holiday treat ready to enjoy. Its rich texture and vibrant holiday flavors make it a perfect addition to any seasonal spread.
● Step-by-Step Instructions:
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper, ensuring easy removal.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the 2 cups of all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps and the ingredients are well distributed.
- Prepare Wet Ingredients: In a separate medium bowl, whisk together the buttermilk, melted and cooled butter, large egg, and vanilla extract until smooth.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Mix with a spatula or wooden spoon just until everything is combined. Be careful not to overmix; a few lumps are okay, as overmixing can lead to a tough bread.
- Add Cranberries and Walnuts: In a small bowl, toss the fresh or frozen cranberries and chopped walnuts with the extra tablespoon of flour. This light coating helps prevent them from sinking to the bottom of the loaf during baking. Gently fold the floured cranberries and walnuts (and orange zest if using) into the batter until evenly distributed.
- Transfer to Pan: Pour the batter into the prepared loaf pan and spread it evenly.
- Bake: Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil during the last 15-20 minutes of baking.
- Cool: Once baked, remove the loaf pan from the oven and let the bread cool in the pan for 10-15 minutes on a wire rack. This allows it to set properly.
- Remove and Finish Cooling: Carefully remove the bread from the loaf pan and transfer it to the wire rack to cool completely before slicing and serving. Cooling completely ensures the best texture.
Why You’ll Love This Cranberry Walnut Bread
You’ll quickly fall in love with this Cranberry Walnut Bread because its main highlight is the perfect harmony of tart cranberries and earthy walnuts, baked into a wonderfully moist and tender quick bread. It’s a delightful seasonal treat that captures the essence of holiday baking with minimal effort, allowing you to enjoy gourmet flavors without any fuss. Making this delicious bread at home is incredibly cost-saving compared to bakery versions, giving you a generous loaf for a fraction of the price. The vibrant burst of cranberries and the satisfying crunch of walnuts, alongside an optional touch of bright orange zest, create a truly special flavor experience.
This bread is a delightful alternative to store-bought muffins or even a seasonal twist on banana bread. Its simplicity and robust flavors make it an irresistible addition to your holiday table. Don’t wait—try making this festive Cranberry Walnut Bread today and fill your home with the sweet aroma of holiday cheer! You won’t regret it.
What to Serve Cranberry Walnut Bread With
This versatile Cranberry Walnut Bread pairs beautifully with a variety of accompaniments, making it perfect for any meal of the day.
- For Breakfast/Brunch: A piping hot cup of coffee or tea is a classic pairing. It’s also delicious alongside a glass of milk or a mimosa. For a more substantial meal, serve it with scrambled eggs, bacon, or a fresh fruit salad.
- As a Snack: Enjoy a slice plain, or spread with a dollop of cream cheese, butter, or even a light drizzle of honey. A mug of hot cocoa or spiced cider would be lovely.
- Dessert: Serve it warm with a scoop of vanilla ice cream, or a dusting of powdered sugar. A light orange glaze can also elevate it to a more dessert-like treat.
- Holiday Platter: It’s a wonderful addition to any holiday spread, complemented by other pastries, cheeses, and charcuterie.
Top Tips for Perfecting Cranberry Walnut Bread
- Don’t Overmix: This is crucial for quick breads! Mix the wet and dry ingredients just until combined. Overmixing develops gluten, which can lead to a tough, dense bread rather than a tender one. A few lumps in the batter are perfectly fine.
- Flour Your Mix-ins: Tossing the cranberries and walnuts with 1 tablespoon of flour before adding them to the batter helps prevent them from sinking to the bottom of the loaf during baking. This ensures an even distribution of flavor and texture throughout.
- Use Room Temperature Ingredients: While quick bread is forgiving, using room temperature eggs and buttermilk (if possible) helps them incorporate more smoothly into the batter, leading to a more uniform texture.
- Test for Doneness: A wooden skewer or toothpick inserted into the center should come out clean. If it comes out with wet batter, continue baking in 5-minute increments.
- Customize Your Cranberries: While fresh cranberries offer the best tart pop, frozen cranberries work perfectly well (no need to thaw!). If you prefer a less tart bread, you can gently macerate fresh cranberries with a tablespoon of sugar for 15 minutes before adding them.
- Add Citrus Zest: Orange zest is a fantastic complement to cranberries and walnuts. Lemon zest can also be a lovely addition for a brighter flavor.
- Consider a Glaze: For an extra touch of sweetness and moisture, a simple glaze made from powdered sugar, orange juice, and a tiny bit of vanilla extract can be drizzled over the cooled bread.
Storing and Reheating Tips
To keep your Cranberry Walnut Bread fresh and delicious, proper storage is key.
- Room Temperature: Once completely cooled, the bread can be stored at room temperature for up to 3-4 days. Wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container to prevent it from drying out. This helps maintain its moist texture.
- Refrigeration: While not strictly necessary, you can refrigerate the bread to extend its freshness for up to a week. Again, ensure it’s tightly wrapped to prevent moisture loss and absorption of odors from other foods.
- Freezing: This bread freezes beautifully! Once completely cooled, wrap individual slices or the entire loaf tightly in plastic wrap, then an additional layer of aluminum foil. This double layer protects against freezer burn. It can be frozen for up to 2-3 months.
- To Reheat (from room temperature/refrigerated): For a warm slice, you can toast individual slices in a toaster, a toaster oven, or gently warm them in a microwave for 15-30 seconds.
- To Reheat (from frozen): For individual slices, you can usually toast them directly from frozen, though they may take a bit longer. For a whole loaf, thaw it overnight in the refrigerator or at room temperature. Once thawed, you can warm the entire loaf, wrapped in foil, in a 300°F (150°C) oven for about 10-15 minutes.
Final Thoughts
This Cranberry Walnut Bread is more than just a quick bread; it’s a taste of holiday tradition, a cozy aroma filling your home, and a simple pleasure that brings smiles. Its delightful combination of tart cranberries, crunchy walnuts, and tender crumb makes it an absolute winner for any occasion, especially during the festive season. Whether you’re enjoying it with your morning coffee, sharing it with loved ones at brunch, or gifting it to a friend, this recipe promises ease and deliciousness. Happy baking!
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