Description
This Cranberry Walnut Bread is a moist, flavorful quick bread perfect for breakfast or a snack. It combines tangy fresh cranberries with crunchy walnuts and a hint of orange zest for a delightful autumn-inspired treat. With a tender crumb and a golden crust, it’s easy to prepare in one loaf pan and baked to perfection in just over an hour.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 large egg
- 1/2 cup water
- 1/3 cup orange juice
- 1/4 cup unsalted butter (melted and slightly cooled)
- 3 tablespoons white vinegar
- 1 teaspoon grated orange rind
Add-ins
- 1 cup halved fresh cranberries
- 1 cup chopped walnuts
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Spray a standard 8.5″x4.5″ loaf pan with cooking spray and set it aside to prepare for batter.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking soda, and salt until well combined. Set aside for later incorporation.
- Beat Egg: In a large bowl, beat the large egg until fully blended and slightly frothy to create a smooth base for the wet ingredients.
- Combine Wet Ingredients: To the beaten egg, add water, orange juice, melted and cooled butter, white vinegar, and grated orange rind. Whisk together thoroughly until evenly mixed.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet mixture. Stir gently just until all ingredients are blended; avoid overmixing to keep the bread tender.
- Add Cranberries and Walnuts: Fold in the halved fresh cranberries and chopped walnuts carefully until evenly distributed throughout the batter. Optionally, reserve some chopped walnuts to sprinkle on top before baking.
- Pour and Bake: Pour the batter into the prepared loaf pan, spreading it evenly. Bake in the preheated oven for about 1 hour and 10 minutes until the top is golden and a toothpick inserted into the center comes out clean.
- Cool: Remove from the oven and let the bread cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Use fresh cranberries for best flavor and texture; frozen cranberries can be substituted but may affect batter consistency.
- Melt and slightly cool the butter before adding to avoid cooking the egg prematurely.
- Do not overmix the batter to prevent dense bread; stir just until blended.
- To enhance aroma, finely grate fresh orange zest rather than using dried rind.
- Allow the bread to cool completely before slicing to ensure clean slices.
- This bread freezes well—wrap tightly and store for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
