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The Best Cranberry Walnut Bread Recipe

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CranberryWalnut Oat Bread Rachel Cooks®
CranberryWalnut Oat Bread Rachel Cooks® from www.rachelcooks.com

Description

If you're looking for a comforting, sweet, and nutty bread recipe that's perfect for breakfast, snack, or dessert, then you're in for a treat with this cranberry walnut bread recipe. The combination of the tart cranberries and the crunchy walnuts creates a perfect balance of flavors and textures that will surely satisfy your taste buds. Plus, this recipe is easy to make, even for beginners!

Prep Time

10 minutes

Cook Time

1 hour

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup sour cream
  • 1/2 cup chopped walnuts
  • 1/2 cup dried cranberries

Equipment

  • 1 large mixing bowl
  • 1 hand mixer or stand mixer
  • 1 loaf pan (9x5 inches)
  • Parchment paper or non-stick cooking spray

Method

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
  3. In another bowl, cream the butter and sugar together until light and fluffy.
  4. Add the eggs and beat until well incorporated.
  5. Gradually mix in the sour cream until the mixture is smooth and creamy.
  6. Add the dry ingredients to the wet ingredients and stir until just combined.
  7. Gently fold in the chopped walnuts and dried cranberries until evenly distributed throughout the batter.
  8. Line a loaf pan with parchment paper or spray with non-stick cooking spray.
  9. Pour the batter into the prepared loaf pan and smooth out the top with a spatula.
  10. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  11. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • If you prefer a sweeter bread, you can add 1/4 to 1/2 cup more sugar to the recipe.
  • You can also substitute the dried cranberries with other dried fruits like raisins, cherries, or apricots.
  • If you don't have sour cream, you can use plain yogurt instead.

Nutrition Info

  • Serving size: 1 slice (1/12 of the loaf)
  • Calories: 267
  • Total fat: 12g
  • Saturated fat: 6g
  • Cholesterol: 58mg
  • Sodium: 215mg
  • Total carbohydrates: 36g
  • Dietary fiber: 1g
  • Total sugars: 19g
  • Protein: 4g

Recipe FAQ

Can I make this bread ahead of time?

Yes, you can make this bread up to 2 days ahead of time. Just wrap it tightly in plastic wrap or aluminum foil and store it at room temperature.

Can I freeze this bread?

Yes, you can freeze this bread for up to 3 months. Just wrap it tightly in plastic wrap or aluminum foil, or place it in a freezer-safe container.

Can I use fresh cranberries instead of dried cranberries?

Yes, you can use fresh cranberries instead of dried cranberries. Just chop them up into small pieces and use them in the same amount as the dried cranberries.

Recipe Tips

  • Make sure to chop the walnuts and dried cranberries into small pieces so that they distribute evenly throughout the batter.
  • Don't overmix the batter or the bread will be tough and dense.
  • You can add a sprinkle of cinnamon or nutmeg to the batter for extra flavor.
  • Allow the bread to cool completely before slicing it to prevent it from falling apart.

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